Special issue: bioaccessibility of food-derived bioactive ingredients and their health-promoting mechanisms

Epidemiological evidence suggests that bioactive food components, such as polyphenols, polysaccharides, flavonoids, peptides and saponins, offer versatile health benefits. A healthy diet can help to prevent the development of various chronic diseases and conditions, such as type 2 diabetes, obesity, colitis, cardiovascular diseases and many types of cancer. However, additional research is needed to further understand these food components, including their bioactivity, bioaccessibility, safety risks and underlying mechanisms of action.

This special issue will feature original works or reviews addressing the effects of food-derived bioactive ingredients on chronic diseases and conditions and their health-promoting mechanisms.

Topics covered:

These include, but are not limited to:

• Chemistry relating to antioxidants, phytochemicals, botanicals, protein hydrolysates, peptidesand polysaccharides
• The influence of processing methods on the chemistry of bioactive components in food
• Bioavailability of bioactive components in food
• Isolation and identification of bioactives in food
• Dietary bioactive components and human health
• Food safety and toxicology

Important deadlines:

• Submissions due: 31 March 2023
• Publication date: June 2023

Submission instructions:

Please read the Guide for Authors before submitting. All articles should be submitted online; please select SI: Bioaccessibility of food-derived bioactive ingredients and their health-promoting mechanisms.

Guest Editor:

• Dr. Xian Wu, Miami University, USA. Email: wux57@miamioh.edu

Co-Editors:

• Prof. Quancai Sun, Jiangsu University, China. Email: sqctp8@ujs.edu.cn
• Dr. Yuyan Zhu, The Hong Kong Polytechnic University, Hong Kong, China. Email: yuyan.zhu@polyu.edu.hk
• Dr. Khizar Hayat, Miami University, USA; King Saud University, Saudi Arabia. Email: hayatk@miamioh.edu