Journal of Functional Foods

The Journal of Functional Foods (JFF) focuses on publishing research findings related to healthy foods and bioactive food ingredients. It operates at the intersection of food science, nutrition, and health, encouraging interdisciplinary studies. The journal explores several key areas, including: - Bioactive compounds and nutraceuticals found in food, such as plant-derived bioactives, dietary fiber, probiotics, prebiotics, functional lipids, bioactive peptides, vitamins, antioxidants, minerals, and botanicals. - The processes involved in food digestion, including research on microbiota and the gut-organ axis. - Characterization of healthy food components through in-vivo studies in animals or humans, employing genomic, chemical, and biochemical methods. - Evaluation of the efficacy and safety of bioactive compounds. - The impact of food processing (including packaging and storage) on the functionality of food and its ingredients. - Regulatory considerations for functional foods, such as labeling, the validation of health claims, and allergen information. - Personalized and sports nutrition. - The influence of food ingredients and functional diets on disease prevention and management. JFF is committed to advancing knowledge in these vital areas related to functional foods and health.