Bioactive compounds in agri-foods and derived-products: extraction, characterization, and health-promoting properties

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Editor

Dario Donno
Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino
Email: dario.donno@unito.it

Maria Gabriella Mellano
Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino
Email: gabriella.mellano@unito.it

Abstract

The interest in bioactive compounds, phytochemicals and functional foods continues to grow, powered by progressive research efforts to identify properties and potential applications of nutraceutical substances, and coupled with public interest and consumer demand. The principal reasons for the growth of the functional food market are current population and health trends. A “nutraceutical” is any substance that may be considered a food or part of a food and provides medical or health benefits, encompassing, prevention and treatment of diseases. Such products may range from isolated nutrients, agri-foods, dietary supplements and diets to genetically engineered "designer" foods, herbal products and processed foods. Presently over 450 nutraceutical and functional food products are available with documented health benefits.

In recent years, agri-foods, plant foods and derived-products have become very attractive to the food industry, prompting their use as replacements for synthetic chemicals and nutraceuticals, but neglected and underutilized natural food resources are suffering from less attention and research, and their nutritional, economic and socio-cultural potentials are not fully exploited: data on chemical composition and health-promoting properties of several plants, particularly those that are not used in nutrition and medicine, still lack. For this reason, the identification and quantification of bioactive compounds in foods and the evaluation of their biological activities are important to gauge their efficacy as dietary interventions and healthy application.

Topics covered in this special issue include but are not limited to:

• unconventional foods and their healthy properties;
• nutraceuticals in new discovered functional foods;
• plant species agrobiodiversity and human nutrition;
• agri-foods and derived-products;
• bioactive substances and phytocomplexes;
• analytical strategies for bioactive compound identification and quantification;
• in vivo and in vitro bioactivity of extracted nutraceuticals.

Keywords

plant foods, healthy properties, phytochemicals, agrobiodiversity, analytical strategies, bioactivity, functional foods, biological activity tests, natural antioxidants

Instructions for authors: http://www.aimspress.com/news/72.html
Submission due date: January 31, 2018


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