The Nutritional Evaluation of Bioactive Compounds in Food: From Theory to Application
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Phytochemicals and Human Health".
Deadline for manuscript submissions: closed (30 December 2021) | Viewed by 8863
Special Issue Editor
Interests: selenium; metabolomics; food biotechnology; enzymology; proteomics; microbial genetics; lipid biosynthesis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The creation of new products containing specific physiologically active ingredients that contribute to the improvement of our health is a great challenge for scientists, technologists, doctors and nutritionists. The purpose of this special topic is to provide information on the properties and potential uses of bioactive ingredients in the production of food products and their role in human nutrition. Many food companies use the raw materials and nutrients they primarily have to enrich the product with substances adapted to current trends for all consumers and responding to the needs of scientifically justified prevention nutrition. There are many substances that, when added to food, give it a functional character and thus help support proper health and the course of natural processes in the body. The food industry has a considerable amount of bioactive substances that are increasingly used in the production of functional food products. From the consumer’s point of view, it is important that the daily diet is enriched with those bioactive ingredients that most effectively support and regulate physiological processes, and at the same time, in a manner tailored to the individual and specific needs of the body. This Special Issue is dedicated to an overview of the potential of various bioactive compounds in human nutrition. We also encourage potential authors to submit articles on the possibilities of designing new food products to be used in the prevention of various disease states.
You may choose our Joint Special Issue in Foods.
Dr. Marek Kieliszek
Guest Editor
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Keywords
- Nutrition
- Functional foods
- Genetically modified foods
- Trace elements
- Fatty acids
- Nutraceutical components
- Vitamins
- Probiotics
- Human health
- Antioxidants
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