Functional foods are important sources of nutritionally active compounds such as carbohydrates, proteins, lipids, and components such as vitamins and dietary fiber. Apart from these compounds, functional foods are rich sources of pharmacologically active agents such as alkaloids, flavonoids, polyphenols, terpenoids, and so on. By virtue of these compounds, functional foods are known to exert antioxidant and anti-inflammatory activities in in-vitro models, animal experiments, and clinical trials. In addition, these functional foods can prevent and reverse the effects of various chronic diseases including diabetes, hyperlipidemia, obesity, neurodegenerative diseases, cardiovascular diseases, and cancers. These bioactive compounds, often referred to as nutraceuticals, are also known to inhibit various cell signaling pathways involved in cell proliferation, death, and communication. However, there are several issues associated with the utility of these compounds as pharmaceutical agents such as their bioavailability and half-life. There are several methods being employed for the management of these issues like adjuvant use, conversion to the nanoparticles, liposomal delivery, and so on.
This Research Topic aims to contribute to the consolidation of information about functional foods and their nutritional and pharmacological properties. Further, it aims to fill the gap in the information on the newer trends in the management of functional foods in enhancing their nutritional values and also improving their pharmacological potential.
The scope of this Research Topic includes but is not limited to:
• Recent advances in the area of functional foods, their nutritional value, and their chemical analysis
• Pharmacological properties of functional foods and their bioactive compounds
• Emerging trends in the delivery of nutraceuticals and functional enhancement of functional foods
• Safety evaluation of the functional foods, nutraceuticals, or their synthetic derivatives
Functional foods are important sources of nutritionally active compounds such as carbohydrates, proteins, lipids, and components such as vitamins and dietary fiber. Apart from these compounds, functional foods are rich sources of pharmacologically active agents such as alkaloids, flavonoids, polyphenols, terpenoids, and so on. By virtue of these compounds, functional foods are known to exert antioxidant and anti-inflammatory activities in in-vitro models, animal experiments, and clinical trials. In addition, these functional foods can prevent and reverse the effects of various chronic diseases including diabetes, hyperlipidemia, obesity, neurodegenerative diseases, cardiovascular diseases, and cancers. These bioactive compounds, often referred to as nutraceuticals, are also known to inhibit various cell signaling pathways involved in cell proliferation, death, and communication. However, there are several issues associated with the utility of these compounds as pharmaceutical agents such as their bioavailability and half-life. There are several methods being employed for the management of these issues like adjuvant use, conversion to the nanoparticles, liposomal delivery, and so on.
This Research Topic aims to contribute to the consolidation of information about functional foods and their nutritional and pharmacological properties. Further, it aims to fill the gap in the information on the newer trends in the management of functional foods in enhancing their nutritional values and also improving their pharmacological potential.
The scope of this Research Topic includes but is not limited to:
• Recent advances in the area of functional foods, their nutritional value, and their chemical analysis
• Pharmacological properties of functional foods and their bioactive compounds
• Emerging trends in the delivery of nutraceuticals and functional enhancement of functional foods
• Safety evaluation of the functional foods, nutraceuticals, or their synthetic derivatives
