International Journal of Functional Nutrition Special Issues

Nutrition and chronic kidney diseases

Lead Editor:

    Dr Guang Yang
    Peking University Shenzhen Hospital
    China

Kidney is a key organ in maintaining homeostasis in the body. Many internal and external factors, such as genes, autoimmune diseases, ischaemia-reperfusion, drugs, toxins and trauma, may cause kidney injury. If left untreated, it may eventually develop into chronic kidney diseases (CKD) or even end-stage renal diseases (ESKD).Recently, many foods have been found to have kidney-protective effects. These foods are enriched with certain components that have anti-inflammatory, antioxidant and immunomodulatory effects and may prevent the development of CKD in specific conditions.Therefore, many nutritional additives and functional foods have been developed and are widely used in clinical therapy and daily health care. This special issue is open to submissions in this topic, including but not limited to: 1.Food prevention and treatment solutions for special CKD 2.Clinical Nutrition Care 3.Research and development of functional foods 4.Food additives 5.Probiotics and gut microbial metabolism 6.Nephrotoxicity and treatment of specific foods 7.Drug nephrotoxicity and treatment 8.Nutritional treatment options for post-burn CKD


Submission deadline: 30 May 2023

Artificial Intelligence in Personalized Functional Food Nutrition

Lead Editor:

    Professor Dimitrios Vlachakis
    Agricultural University of Athens
    Greece

Artificial intelligence and big data management and analytics allow to fingerprint all layers of the agri-food sector from farm to fork/human in a unified omics approach, which encompasses a multispectral analysis within the supply chain from food production to industrial processing and intake by humans in terms of efficient and sustainable agriculture, food safety and public health. Across the food blockchain, a varying number of factors can alter and determine the final quality and composition of functional foods delivered to the population and their safety attributes. In depth, multi-omics analyses of the products during each stage of the agri-food supply chain can yield invaluable information about structure, function, and mapping of food genomes (genomics), the quantification and variability of their protein content in different states and conditions (proteomics), their complete transcript profiling and differential expression levels under different conditions (transcriptomics), the epigenetic effect through post-transcriptional RNA modifications (epitranscriptomics), post-transcriptomic pre-translatomically interference (interferomics), and the identification of specific food derived ingredients. All in all, foodomics encompasses a set of omics approaches for food microbiology analysis, safety assessment, quality control, and nutritional component analysis, will complement the analysis of agri-food blockchain. Artificial intelligence can create and facilitate the framework that seamlessly links agri-food to health via the prism of Big Data and AI, through an interoperable data acquisition, data management and data analysis system between the aforementioned levels of our uni-omics approach, according to the societal and timely conditions monitored, aims for the standardization of good practices and blockchain optimization in terms of food safety. Additionally, based on the populations’ genetic background, personalized guidelines for food compatibility and diet adherence can be designed and discovered. In this special issue, articles are invited that address the management and analyses of multi-omics functional food raw data (molecular level, genotyping, climate conditions, food, health and disease, environmental and societal factors) using efficient AI algorithms. AI in functional nutrition multi-omics is expected to deliver a unified approach by encompassing all previous datasets whilst being capable of mining and deducing highly specialized and personalized practices and advise.


Submission deadline: 29 May 2023

Chemical composition of different honey bee products: a functional food in the prevention of COVID 19

Lead Editor:

    Dr Jelena Ćirić
    Institute of Meat Hygiene and Technology
    Serbia

Honey bee products (honey, propolis, bee wax, pollen, royal jelly and api toxin) can be defined as a popular, natural substance, from the bee hive. Primarily, honey bees use bee bread, pollen, and honey for brood growing (nutrition), but humans use this products in folk medicine and apitherapy according to the powerful healing properties and content of different molecules (bioactive, antibacterial, antifungal, antiviral, etc.). The biological properties of honey bee products depend on their chemical composition, the melliferous plants in the region, geographical area, season, climatic conditions, etc. Honey bee products contain about 250 different substances, such as proteins, macro-and microelements, lipids, free amino acids, fatty acids (linoleic, linolenic, and arachidonic), flavonoids, phenolic compounds, vitamins, and enzymes. Many different scientific articles have been published in international journals with a focus on the chemical composition of honey bee products. Studies on honey bee products are very limited, especially concerning its chemical composition, nutritional values, and antioxidant activities. This issue contributes to the knowledge of the chemical composition, nutritional value and bioactivity of honey bee products as a functional food, especially during the COVID-19 pandemic


Submission deadline: 22 June 2023

Journal Cover

July-August 2022
Volume 3 Issue 4

Print ISSN: 2634-7989
Online ISSN: 2634-7237

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