Functional Foods and Food Supplements

Abstract

This special issue aims to provide new findings and information to readers with respect to healthy foods and biologically active food ingredients. Studies on the chemical, technological, and nutritional characteristics of healthy food ingredients will be taken into consideration as well as analytic methods for monitoring their quality. New findings concerning the bioavailability and the mechanism of action of food bioactive compounds will be considered. Studies on the rational design of potential new formulations both of functional foods and of food supplements will be welcome.