Function and Nutritional Value of Oils

Dear Colleagues,

Oils are one of the main nutrients in human diet that are significant sources of energy, essential fatty acids, and bioactive compounds. Moreover, they are one of the main food constituents that can improve the physical and sensory properties of foods. They can be extracted from natural sources or synthesized by enzymatic or chemical reactions. In recent years, increasing attention has been paid to the nutritional value and functional features of oils, such as the brain functionality of fish oil, enhanced antioxidant capacity of seed oil blends, anti-obesity of medium chain enriched diacylglycerol oil, etc. Additionally, there is a great amount of interest in the development of healthy and functional foods.

This Special Issue aims to cover the most recent advances, as either original research articles or reviews, in the development of new strategies for the function and nutritional value of oils, from their production, synthesis, characterization, function, and nutrition evaluation to their application in various foods.

Dr. Xia Zhang
Dr. Bing Li
Guest Editors

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