Journal: Current Nutrition and Food Science
Guest editor(s): Letizia Giampietro
Co-Guest Editor(s):

Introduction

In the last years, plants have been widely used for their numerous properties and now there is growing interest in the study of classes of compounds obtained from plant species or derived from them. The importance of these natural compounds lies in their important therapeutic purposes, and in their capability to represent a natural way of preventing diseases. The chemical structure of natural bioactive compounds influences their activity and use. Appropriate extraction methods, new synthetic strategies, and biological characterization have to be aimed to achieve new natural derivatives useful for new therapeutics and nutraceuticals needs. This Special Issue titled “Natural Bioactive Compounds Derivatives in Nutraceutical and Food Science” aims to collect original and review papers about nutraceutical, methods of extraction, methods of synthesis of natural compounds derivatives and methods of characterization in order to expand the knowledge about the application of these compounds in the food science and nutraceutical.

Keywords

Bioactive compounds, nutraceutical, food science, extraction, synthesis, characterization.

Sub-topics