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Aims and Scope:Current Functional Foods is an interdisciplinary journal dedicated to advancing the scientific understanding of functional foods (both conventional and novel foods) and their role in human health and disease prevention. The journal publishes high-quality, peer-reviewed research on the bioactive properties of food ingredients, their mechanisms of action, and their applications in promoting health and preventing chronic conditions. It serves as a platform for innovative research, reviews, perspectives, and case reports that explore the interactions between diet and health, particularly through the consumption of functional foods. We are committed to providing evidence-based insights on how functional foods can be used in everyday nutrition to support and improve health outcomes across diverse populations.

Key Areas Covered:

1. Bioactive Components in Foods Research on plant-based compounds (e.g., polyphenols, flavonoids, carotenoids), bioactive proteins, peptides, amino acids, omega-3 fatty acids, phospholipids, dietary fibers, and prebiotics, and their impact on health.


2. Health Impacts and Mechanisms of Action Studies on how functional foods affect immunomodulation, metabolic health (obesity, diabetes, metabolic syndrome), cardiovascular health (cholesterol regulation, blood pressure control), neurological health (brain function, cognitive decline), and cancer prevention.


3. Applications in Disease Prevention and Health Promotion Research on the role of functional foods in managing chronic diseases such as diabetes, cardiovascular disease, cancer, and gastrointestinal disorders. Focus on aging, weight management, obesity, and supporting healthy aging.


4. Food Biotechnology and Food Design Exploration of functional foods enriched with bioactive compounds (e.g., vitamins, minerals, probiotics), advancements in food processing to enhance bioavailability, and the role of nanotechnology in improving the delivery and efficacy of bioactive compounds.


5. Personalized Nutrition and Functional Foods Research on the role of genetics, microbiome, and nutrigenomics in tailoring functional foods for individual health needs and their effectiveness in disease prevention and health promotion.


6. Consumer Behavior, Market Trends, and Public Health Studies on consumer perception, acceptance, and barriers to adopting functional foods. Exploration of regulatory issues, safety, quality assurance, and the role of functional foods in addressing global health challenges, including malnutrition and lifestyle-related diseases.


7. Sustainability and Functional Foods Research on sustainable sourcing and production practices for functional food ingredients, with a focus on environmental impact, food security, and the growing trend of plant-based functional foods.