Functional Foods in Health and Disease explores the intersection of nutrition, food science, and medicine, focusing on foods with potential health benefits beyond basic nutrition. This journal examines the role of functional foods in preventing and managing chronic diseases, such as cardiovascular disorders, diabetes, and cancer. The scope includes prebiotics, probiotics, antioxidants, and other bioactive compounds found in foods.
It delves into clinical trials, epidemiological studies, and molecular research that investigate the mechanisms of action of functional foods. Indexing in major scientific databases ensures visibility and impact, making it a valuable resource for nutritionists, dietitians, food scientists, and healthcare professionals. The journal publishes research on the impact of food processing techniques on the functionality of bioactive components.
Contribute your research and learn about the latest breakthroughs in functional foods and their role in health promotion and disease prevention. Explore evidence-based strategies for incorporating functional foods into dietary guidelines, aiming to improve public health outcomes. Submission details are available on the journal's website, inviting researchers to share their innovative findings.