Special Issue Editor:
Guest Editor
Prof. Wenyi Kang
National R & D Center for Edible Fungus Processing Technology, Henan University, China
E-mail: kangweny@hotmail.com
Prof. Yu Zhang
Kunming Institute of Botany, Chinese Academy of Sciences, China
E-mail: zhangyu@mail.kib.ac.cn
Co-editors
Prof. Jun-qing Huang
School of Traditional Chinese Medicine, Jinan University, China
E-mail: jqhuang@jnu.edu.cn
Prof. Ming Cai
College of Food Science and Technology, Zhejiang University of Technology, China
E-mail: caiming@zjut.edu.cn
Associate Prof. Axin Liang
School of Life Sciences, Beijing Institute of Technology, China
E-mail: lax@bit.edu.cn
Description:
Various food-derived compounds significantly impact human health and nutrition. Notably, typical natural compounds including flavonoids, terpenoids, and polysaccharides- modulate immune responses, blood sugar levels, lipid metabolism, and gastrointestinal function. This special issue focuses on the elucidation of the biological activity and target mechanisms of typical compounds. It involves conducting experiments to comprehensively illustrate the nutritional and health effects of active compounds both in vivo and in vitro. The scope of this special issue encompasses a range of topics related to active compounds and their functional effects, including but not limited to
The combination of active compounds screening methodology and mechanism of action research;
Active compounds bioavailability and nutritional effects in vivo and in vitro;
Structural elucidation and mechanism of action of typical natural compounds;
Biosynthesis of active compounds and mechanisms of action in health.
In this special issue, a rigorous focus will be placed on limiting in vivo studies related to health effects.
Keywords:
Typical natural compounds, mechanism of action, health effects, biological activity
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