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Special Issue "Advances in Research on Food Bioactive Molecules and Health"

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".

Deadline for manuscript submissions: 30 September 2022.

Special Issue Editors

Prof. Dr. Mohamed Fawzy Ramadan
E-Mail Website1 Website2
Guest Editor
Deanship of Scientific Research, Umm Al-Qura University, Makkah 24231, Saudi Arabia
Interests: food chemistry; antioxidants; functional food; health; lipid science; nutrition; phytochemistry
Dr. Alessandra Durazzo
E-Mail Website
Guest Editor
CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
Interests: natural products; bioactive compounds; antioxidants; food quality; nutrition; food composition databases; dietary supplements; herbs; botanicals; natural substances databases; synthesis; bioavailability, metabolic pathways
Special Issues, Collections and Topics in MDPI journals
Dr. Massimo Lucarini
E-Mail Website
Guest Editor
CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
Interests: food quality; bioactive compounds; antioxidants; nutrition; metabolism; foods; biodiversity; sustainability; bioavailability; beverages; meat; biorefinery; vegetable; fish; fibre; fatty acids; milk; cereals; food composition database; natural product
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue of Molecules is entitled Advances in Research on Food Bioactive Molecules and Health. Many fresh and processed food products (vegetables, fruits, cereal, and dairy products) are rich in bioactive molecules, including vitamins, carotenoids, polysaccharides, proteins, peptides, antioxidants, phenolic compounds, sterols, and bioactive lipids. Some fermented food products are also considered novel items with health benefits. Many bioactive molecules in food have a synergistic impact with medicaments and prevent several diseases (i.e., metabolic syndrome, cardiovascular diseases, cancer, etc.).

Consumer awareness is growing about the health-enhancing effects of food bioactive molecules from plant and animals sources. Health claims are important value-added features for consumers, wherein authorities accept health claims in functional foods based on scientific evidence. The health-promoting impacts of bioactive compounds depend on their chemical structure; therefore, novel analytical techniques have been developed to elucidate the structure of active molecules. Besides, novel techniques have been developed to increase the yield of bioactive molecules. On the other hand, the investigation of the structure–function relationship of food bioactive molecules is of importance. Several factors might affect the structure–function relationship of food bioactives, including agricultural practices, cultivars, post-harvest treatments, processing, and storage conditions.

In this regard, Molecules is delighted to highlight the importance of food bioactive molecules and their effect on health. Researchers from different fields, including food chemistry, biochemistry, natural products, phytotherapy, pharmacology, medicine, and biotechnology, are expected to disseminate their results in this issue. In this Special Issue of Molecules, researchers are invited to contribute original, unpublished research and up-to-date review articles that analyze and describe bioactive molecules in fresh and processed food products; their stability during food processing and storage; and the mechanisms of their digestion, bioactivity (in vitro and in vivo), and metabolite formation. In addition, the impact of food bioactive molecules in preventing and treating diseases is of interest.

Potential topics include, but are not limited to, the following:

  • Novel analytical techniques in the structure elucidation of food bioactive molecules;
  • Chemistry and functionality of food bioactive molecules;
  • Factors affecting the structure–function relationship of food bioactive molecules;
  • The effect of industrial and biotechnological processing on food bioactive molecules;
  • Modification of food bioactive molecules to enhance their health-promoting effects.

Prof. Dr. Mohamed Fawzy Ramadan
Dr. Alessandra Durazzo
Dr. Massimo Lucarini
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 papers will be 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. Molecules 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 2300 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.

Keywords

  • functional food
  • antioxidants
  • health-promoting effects
  • database
  • phytotherapy
  • phenolic compounds
  • extraction
  • analysis
  • phytochemicals
  • structure-function-relationship
  • health
  • disease

Published Papers (1 paper)

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Editorial

Editorial
Advances in Research on Food Bioactive Molecules and Health
Molecules 2021, 26(24), 7678; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26247678 - 19 Dec 2021
Viewed by 480
Abstract
Fresh and processed food products are rich in bioactive molecules, including polysaccharides, vitamins, carotenoids, peptides, antioxidants, phenolics, phytosterols, and novel lipids. Bioactive molecules in food could prevent several diseases (i.e., metabolic syndrome, cardiovascular diseases, cancer, etc.). Thus, consumer awareness is growing about the [...] Read more.
Fresh and processed food products are rich in bioactive molecules, including polysaccharides, vitamins, carotenoids, peptides, antioxidants, phenolics, phytosterols, and novel lipids. Bioactive molecules in food could prevent several diseases (i.e., metabolic syndrome, cardiovascular diseases, cancer, etc.). Thus, consumer awareness is growing about the health-promoting impact of food bioactive molecules. Health claims are essential added-value features, wherein health-enhancing potential of bioactives depend on their chemical structure. On the other hand, the investigation of the structure-function relationship of food bioactive molecules is of importance. In this regard, Molecules is delighted to highlight the importance of food bioactive molecules and their effect on health. In this Special Issue of Molecules, researchers are invited to contribute original research and up-to-date reviews. Full article
(This article belongs to the Special Issue Advances in Research on Food Bioactive Molecules and Health)
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