Taking Advantage of Lipidomic Approaches to Unravel the Biological Activities of Plant-Based Foods

Dear Colleagues,

Lipidomic studies undergo, nowadays, a rapid expansion, improving the knowledge of this recently emerged discipline in the fields of Food Science and Nutrition with various purposes. These aims include screening components of lipids from different bio-resources, food safety and quality assurance, evaluation of bioactivities and nutrition levels of lipid species, and exploring new kinds of functional lipids and derivatives. Also, recently, lipidomic techniques have greatly advanced and novel applications in biomedical sciences, identifying signatures of metabolic risks. In this field, lipids and their metabolites have been described as involved in a range of biological functions in both vegetal and animal systems, including acting as structural and functional components of cell membranes, energy storage molecules, hormones, and signaling molecules regulating a diversity of cellular and physiological responses. In connection with this, oily food matrices provide lipids and lipid metabolites responsible for essential multifaceted roles in human diet and health, providing essential nutrients and metabolites involved in the regulation of diverse cellular activities. Besides, from a technological point of view, lipid metabolites also display a deep impact on the overall food quality, contributing greatly to the sensory features of foods, as well as affecting their nutritional value.

In this scenario, this special issue aims at achieving a collection of review and research articles that provide light on the actual relevance of lipid derivatives to define the quality, safety, and bioactivity of plant-based foods, the development of new lipidomic methodologies, and the assessment of biological functions that should be foreseen from this chemical family of compounds, with special attention to those enclosed to health care.

Dr. Raúl Domínguez-Perles
Dr. Sonia Medina
Dr. Nieves Baenas
Guest Editors

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• Lipidomics
• Plant-based foods
• Plant oxylipins
• Fatty acids
• Lipophenols
• Bioaccessibility and bioavailability
• Bioactivity
• Human oxylipins
• Structure-Activity Relationship (SAR)
• Human pathophysiology