Special Issue "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: 30 December 2021.

Special Issue Editor

Dr. Marek Kieliszek
E-Mail Website
Guest Editor
Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
Interests: selenium; metabolomics; food biotechnology; enzymology; proteomics; microbial genetics; lipid biosynthesis
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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

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. Nutrients is an international peer-reviewed open access monthly 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 2400 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

  • Nutrition
  • Functional foods
  • Genetically modified foods
  • Trace elements
  • Fatty acids
  • Nutraceutical components
  • Vitamins
  • Probiotics
  • Human health
  • Antioxidants

Published Papers (1 paper)

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Opinion
Combining the Anticancer and Immunomodulatory Effects of Astragalus and Shiitake as an Integrated Therapeutic Approach
Nutrients 2021, 13(8), 2564; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13082564 - 27 Jul 2021
Viewed by 947
Abstract
Astragalus root (Huang Qi) and Shiitake mushrooms (Lentinus edodes) are both considered medicinal foods and are frequently used in traditional Chinese medicine due to their anticancer and immunomodulating properties. Here, the scientific literatures describing evidence for the anticancer and immunogenic properties [...] Read more.
Astragalus root (Huang Qi) and Shiitake mushrooms (Lentinus edodes) are both considered medicinal foods and are frequently used in traditional Chinese medicine due to their anticancer and immunomodulating properties. Here, the scientific literatures describing evidence for the anticancer and immunogenic properties of Shiitake and Astragalus were reviewed. Based on our experimental data, the potential to develop medicinal food with combined bioactivities was assessed using Shiitake mushrooms grown over Astragalus beds in a proprietary manufacturing process, as a novel cancer prevention approach. Notably, our data suggest that this new manufacturing process can result in transfer and increased bioavailability of Astragalus polysaccharides with therapeutic potential into edible Shiitake. Further research efforts are required to validate the therapeutic potential of this new Hengshan Astragalus Shiitake medicinal food. Full article
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