Bioactive Compounds in Health and Disease
The Food Science Publisher or FFC is excited to announce the launch of our new online journal "Bioactive Compounds in Health and Disease.” Bioactive Compounds in Health and Disease or the BCHD is a peer-reviewed, open access journal. This journal will focus on bioactive compounds related to health and disease including topics from various fields of science. The journal is an excellent resource for the following: PhD students, professors, public health professionals, medical doctors, dieticians, nutritionists, and the general public for information regarding the latest advancements for the prevention, treatment, and management of chronic diseases or its symptoms using bioactive compounds.
When we investigate bioactive compounds from the perspective of functional foods, these compounds are defined as the following: "food bioactive compounds are primary and secondary metabolites of nutritive and non-nutritive natural components generating health benefits by preventing or managing chronic disease or its symptoms." The main goal of this journal is to develop research in order to better understand bioactive compounds and the management and symptoms of disease.
We are accepting article submissions for our upcoming article release. Please refer to our guidelines for article submissions:
Possible article topics include:
- Bioactive compounds in health and disease (i.e. Prebiotic compounds, Sterols, Minerals, Vitamins, Anthocyanins, Anthocyanidins, Caffeic acid, Dietary Fiber, Flavonoids, Flavonols, Flavones, Isoflavones, Lipids, Omega-2 fatty acids, Organosulfur, Phenolic acid, Polyphenol, Phytochemicals, Phytoestrogen and more).
- The effects of bioactive compounds on biomarkers of chronic diseases
- Prevention, treatment and management of symptoms of chronic disease with bioactive compounds
- Current research and development of bioactive compounds
You can submit your manuscripts at:
http://ffhdj.com/index.php/BioactiveCompounds/about/submissions or directly to the Editorial Office at BioactiveCompounds@FFHDJ.com as an e-mail attachment.
Vol 2, No 3 (2019): March 2019
Table of Contents
|Quinoa (Chenopodium quinoa Willd.) as source of bioactive compounds: a review||[Abstract] [Full Article]|
|Antioxidant properties of high molecular weight compounds from coffee roasting and brewing byproducts||[Abstract] [Full Article]|
|Amaia Iriondo-DeHond, Beatriz Ramírez, Francisco Velazquez Escobar, María Dolores del Castillo||48-63|