Functional Foods with Modulating Action on Metabolic Risk Factors—Volume II

Dear Colleagues,

Volume I of this Special Issue (https://0-www-mdpi-com.brum.beds.ac.uk/journal/foods/special_issues/Functional_Foods_Metabolic) was a great success and has gained the attention and interest of many scholars. I take the opportunity here to thank them for their contributions and support. As the topic continues to gain the attention of scholars and play a pivotal role, we are looking forward to the launch of Volume II. I hope it will be as successful as Volume I and add significant value to the field.

Health-related metabolic risk factors, such as increased blood pressure, hyperglycemia, obesity and dyslipidemias, can lead to metabolic syndrome and enhanced risk of cardiovascular disease, stroke and death. In recent years, there has been increasing evidence of functional foods, food components and bioactive molecules of plant, animal and microbial origins exerting preventive and therapeutic benefits for human health by modulating the host metabolism, physiology, nutrition and immune functions. For this Special Issue of Foods, we are inviting the submission of manuscripts to present and compile the effects of traditional and emerging functional foods and food components on metabolic risk factors from a translational perspective by combining in vitro, ex vivo and animal studies, and or clinical trials/approaches. Original and unpublished research and highest-quality review papers addressing the physiology, cellular, genomics and molecular mechanisms underlying the modulating action of functional foods and food components in inflammation, dyslipidemias, blood pressure, oxidative stress, and immune and endocrine signaling pathways are encouraged.

Prof. Dr. Evandro Leite de Souza
Prof. Dr. José Luiz de Brito Alves
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• plant foods
• animal foods
• microbial-origin foods
• food components
• dyslipidemias
• type 2 diabetes mellitus
• obesity
• raised blood pressure
• oxidative stress
• inflammation