Cargando…
Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers
The Special Issue entitled: “Development of Food Chemistry, Natural Products, and Nutrition Research” is focused on the recent development of food chemistry research, including natural products’ sources and nutrition research, with the objectives of triggering interest towards new perspectives relat...
Autores principales: | , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230495/ https://www.ncbi.nlm.nih.gov/pubmed/32290530 http://dx.doi.org/10.3390/foods9040482 |
_version_ | 1783534967213522944 |
---|---|
author | Santini, Antonello Cicero, Nicola |
author_facet | Santini, Antonello Cicero, Nicola |
author_sort | Santini, Antonello |
collection | PubMed |
description | The Special Issue entitled: “Development of Food Chemistry, Natural Products, and Nutrition Research” is focused on the recent development of food chemistry research, including natural products’ sources and nutrition research, with the objectives of triggering interest towards new perspectives related to foods and opening a novel horizon for research in the food area. The published papers collected in this Special Issue are studies that refer to different aspects of food, ranging from food chemistry and analytical aspects, to composition, natural products, and nutrition, all examined from different perspectives and points of view. Overall, this Special Issue gives a current picture of the main topics of interest in the research and proposes studies and analyses that may prompt and address the efforts of research in the food area to find novel foods and novel applications and stimulate an environmentally-friendly approach for the re-use of the by-products of the agro-food area. This notwithstanding, the main challenge is currently addressed to achieve a full comprehension of the mechanisms of action of food components, the nutrients, outlining their high potential impact as preventive and/or therapeutic tools, not only as a source of macro- and/or micro-nutrients, which are necessary for all the metabolic and body functions. |
format | Online Article Text |
id | pubmed-7230495 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-72304952020-05-22 Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers Santini, Antonello Cicero, Nicola Foods Editorial The Special Issue entitled: “Development of Food Chemistry, Natural Products, and Nutrition Research” is focused on the recent development of food chemistry research, including natural products’ sources and nutrition research, with the objectives of triggering interest towards new perspectives related to foods and opening a novel horizon for research in the food area. The published papers collected in this Special Issue are studies that refer to different aspects of food, ranging from food chemistry and analytical aspects, to composition, natural products, and nutrition, all examined from different perspectives and points of view. Overall, this Special Issue gives a current picture of the main topics of interest in the research and proposes studies and analyses that may prompt and address the efforts of research in the food area to find novel foods and novel applications and stimulate an environmentally-friendly approach for the re-use of the by-products of the agro-food area. This notwithstanding, the main challenge is currently addressed to achieve a full comprehension of the mechanisms of action of food components, the nutrients, outlining their high potential impact as preventive and/or therapeutic tools, not only as a source of macro- and/or micro-nutrients, which are necessary for all the metabolic and body functions. MDPI 2020-04-12 /pmc/articles/PMC7230495/ /pubmed/32290530 http://dx.doi.org/10.3390/foods9040482 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Editorial Santini, Antonello Cicero, Nicola Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers |
title | Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers |
title_full | Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers |
title_fullStr | Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers |
title_full_unstemmed | Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers |
title_short | Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers |
title_sort | development of food chemistry, natural products, and nutrition research: targeting new frontiers |
topic | Editorial |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230495/ https://www.ncbi.nlm.nih.gov/pubmed/32290530 http://dx.doi.org/10.3390/foods9040482 |
work_keys_str_mv | AT santiniantonello developmentoffoodchemistrynaturalproductsandnutritionresearchtargetingnewfrontiers AT ciceronicola developmentoffoodchemistrynaturalproductsandnutritionresearchtargetingnewfrontiers |