Terpenoids are a class of natural compounds composed of isoprene units. These compounds are widely distributed in nature with various types, variable structures, and different functions. Nearly 30,000 terpenoids have been identified, which are found in animals, plants, and microorganisms, and more than half of them are found in plants.
Plant terpenoids, such as nerolidol, linalool, carotenoids, steroids, and ginsenosides, are important components of food nutrients and/or flavor compounds. These compounds are essential for human health, and some are important therapeutic drugs. Therefore, it is important to study terpenoids in plant-derived foods.
As there are a large variety of plant terpenoids, their synthesis and regulations, structures, functions and isolation methods have not been well studied, and so many aspects need to be further investigated, such as 1) ways to increase the content of beneficial terpenoids, 2) dynamics of terpenoids during food production, processing and preservation, 3) approaches to effectively isolate beneficial terpenoids, 5) their structures and functions and mechanisms in human body, and 6) the structure-function relationship.
This research topic aims to provide new insights for the investigations of plant terpenoids on all aspects. We welcome, but are not limited to, original articles and review papers on the following topics related to Plant Terpenoids:
• Characterization, isolation, purification and structure;
• Synthesis and regulation;
• Biotechnology and processing technology for accumulation of beneficial terpenoids and reducing the harmful terpenoids;
• Dynamics of accumulation and degradation during production, processing and storage;
• Dynamics in utilization: during cooking, and intake, absorption and metabolism in the human body;
• Health function: mechanism in the digestive tract and cells, application in treatments of cancer, chronic disease and others;
• Structure-function relationship.
Terpenoids are a class of natural compounds composed of isoprene units. These compounds are widely distributed in nature with various types, variable structures, and different functions. Nearly 30,000 terpenoids have been identified, which are found in animals, plants, and microorganisms, and more than half of them are found in plants.
Plant terpenoids, such as nerolidol, linalool, carotenoids, steroids, and ginsenosides, are important components of food nutrients and/or flavor compounds. These compounds are essential for human health, and some are important therapeutic drugs. Therefore, it is important to study terpenoids in plant-derived foods.
As there are a large variety of plant terpenoids, their synthesis and regulations, structures, functions and isolation methods have not been well studied, and so many aspects need to be further investigated, such as 1) ways to increase the content of beneficial terpenoids, 2) dynamics of terpenoids during food production, processing and preservation, 3) approaches to effectively isolate beneficial terpenoids, 5) their structures and functions and mechanisms in human body, and 6) the structure-function relationship.
This research topic aims to provide new insights for the investigations of plant terpenoids on all aspects. We welcome, but are not limited to, original articles and review papers on the following topics related to Plant Terpenoids:
• Characterization, isolation, purification and structure;
• Synthesis and regulation;
• Biotechnology and processing technology for accumulation of beneficial terpenoids and reducing the harmful terpenoids;
• Dynamics of accumulation and degradation during production, processing and storage;
• Dynamics in utilization: during cooking, and intake, absorption and metabolism in the human body;
• Health function: mechanism in the digestive tract and cells, application in treatments of cancer, chronic disease and others;
• Structure-function relationship.