Recent advances in Nutrition have, without a doubt, shown the important of generating food choices that may contribute towards the development of individualized nutrition. Within these advances, the importance of the gut microbiome has been addressed, as well as how the consumption of certain nutrients, can have an impact on its balance. Moreover, the role that nutrition can play on some health conditions, such as celiac disease and autism; as well as on chronic disorders, including metabolic syndrome, cancer, and inflammation continues to be investigated. In these regard, emerging technologies can be aimed at the development of new ingredients with enhanced beneficial properties on human health. Moreover, research on autochthonous foods can provide a source of biomolecules with important benefits. Last but not least, agroindustrial wastes must not be overlooked in the constant search of functional ingredients, considering the appropriate processing to obtain them.
Research and development of new ingredients was focused, in a large portion of this century on antioxidant capacity. In recent years, other areas began to be explored, including the effect of food ingredients on preventive or ameliorative effects of food on conditions such as cancer, obesity, diabetes and cardiovascular disease. These works tried to cover a general solution to some of these health issues. However, there are other conditions that need to be addressed through individualized nutrition, and research needs to be carried out to cover these areas. Moreover, the role of emerging technologies will be vital to de development of new ingredients that can be aimed at personalized nutrition.
The current Research Topic focuses on research related to the development and design of functional foods for human health. Original research articles and reviews include but are not limited to:
• Evaluation of novelty ingredients with beneficial properties on human health.
• Food and ingredient design for a balanced microbiome.
• Characterization of autochthonous foods with potential health benefits that go beyond antioxidant properties.
• Novelty food products designed for specific health conditions (celiac disease, irritable bowel syndrome, autism, etc).
Recent advances in Nutrition have, without a doubt, shown the important of generating food choices that may contribute towards the development of individualized nutrition. Within these advances, the importance of the gut microbiome has been addressed, as well as how the consumption of certain nutrients, can have an impact on its balance. Moreover, the role that nutrition can play on some health conditions, such as celiac disease and autism; as well as on chronic disorders, including metabolic syndrome, cancer, and inflammation continues to be investigated. In these regard, emerging technologies can be aimed at the development of new ingredients with enhanced beneficial properties on human health. Moreover, research on autochthonous foods can provide a source of biomolecules with important benefits. Last but not least, agroindustrial wastes must not be overlooked in the constant search of functional ingredients, considering the appropriate processing to obtain them.
Research and development of new ingredients was focused, in a large portion of this century on antioxidant capacity. In recent years, other areas began to be explored, including the effect of food ingredients on preventive or ameliorative effects of food on conditions such as cancer, obesity, diabetes and cardiovascular disease. These works tried to cover a general solution to some of these health issues. However, there are other conditions that need to be addressed through individualized nutrition, and research needs to be carried out to cover these areas. Moreover, the role of emerging technologies will be vital to de development of new ingredients that can be aimed at personalized nutrition.
The current Research Topic focuses on research related to the development and design of functional foods for human health. Original research articles and reviews include but are not limited to:
• Evaluation of novelty ingredients with beneficial properties on human health.
• Food and ingredient design for a balanced microbiome.
• Characterization of autochthonous foods with potential health benefits that go beyond antioxidant properties.
• Novelty food products designed for specific health conditions (celiac disease, irritable bowel syndrome, autism, etc).
