Food, Medicine, and Health is an open-access, peer-reviewed, international and interdisciplinary journal that aims to encompass all aspects of scientific evidence regarding the relationships between ingredients, efficacy, and mechanisms of food resources with medicinal and health-promoting values. The journal seeks to publish high-quality original research and reviews and to serve as an international platform for academic exchange in the interdisciplinary field of food, medicine, and health.

This journal contains three sections:

Section A (Functional Foods and Ingredients):

This section focuses on foods and ingredients with specific health-promoting effects. Topics include resource exploration and quality control, discovery and characterization of bioactive compounds, elucidation of molecular mechanisms, optimization of processing technologies and dosage forms, and validation of health benefits (e.g., chronic disease improvement) through experimental and population-based studies.

Section B (Herbal and Natural Medicines):

This section focuses on botanical drugs and natural products with preventive and therapeutic potential for disease management, chronic conditions, and healthy aging. It covers bioactive compound research, sustainable utilization of medicinal resources, optimization of preparation processes, and clarification of mechanisms underlying efficacy.

Section C (Health and Epidemiological Research):

This section focuses on epidemiological and population-based studies related to foods and natural medicines, including cross-sectional surveys, cohort studies, real-world data analyses, disease prevalence research, health behavior studies, and evidence generation to support public health policy development.

Editorial Board