About this Research Topic
Research and development of new ingredients was focused, in a large portion of this century on antioxidant capacity. In recent years, other areas began to be explored, including the effect of food ingredients on preventive or ameliorative effects of food on conditions such as cancer, obesity, diabetes and cardiovascular disease. These works tried to cover a general solution to some of these health issues. However, there are other conditions that need to be addressed through individualized nutrition, and research needs to be carried out to cover these areas. Moreover, the role of emerging technologies will be vital to de development of new ingredients that can be aimed at personalized nutrition.
The current Research Topic focuses on research related to the development and design of functional foods for human health. Original research articles and reviews include but are not limited to:
• Evaluation of novelty ingredients with beneficial properties on human health.
• Food and ingredient design for a balanced microbiome.
• Characterization of autochthonous foods with potential health benefits that go beyond antioxidant properties.
• Novelty food products designed for specific health conditions (celiac disease, irritable bowel syndrome, autism, etc).
Keywords: functional foods, microbiome, functional ingredients, bioactivity, food design, personalized nutrition
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.