Functional Foods in Health and Disease

The Functional Foods in Health and Disease (FFHD) journal is a peer-reviewed open access journal.

Our journal discusses various aspects of functional foods, bioactive compounds, and chronic diseases. The FFHD journal develops research to better understand the mechanisms of disease and support the development of functional foods. At the FFHD journal, we believe the development of functional foods is essential to prevention and management of numerous diseases and health conditions.

Through our journal’s research, we keep the readers of the Functional Food Center newsletter, Academic Society for Functional Foods and Bioactive Compounds (ASFFBC), and public up to date with the latest advancements in functional foods, particularly their role in the prevention and management of chronic diseases. The readership of the Functional Food Center newsletter consists of more than 800,000 readers in various professions, including scientists, medical doctors, dietitians, and nutritionists. 

The FFHD journal has been published under the title Functional Foods in Health and Disease since December 3rd, 2010. You can submit your manuscripts at or directly to the Editorial Office at as an e-mail attachment. 

Web of Science / ICI

The FFHD journal has been indexed in the Web of Science since 2011. The Web of Science has indexed over 11,000 journals from 81 countries, containing about 2.2 million articles, reviews, and other source items used by librarians, publishers, editors, and researchers alike.

Our citation score has more than doubled over the past two years. Currently, our Average citations per item is 2.33. The Average citations per item is the sum of the times cited count divided by the number of results in the set. Our h-index is 11. The h-index value means there are papers that have each been cited at least h times.

The FFHD journal is also indexed in Index Copernicus International (ICI). The ICI has indexed over 6,000 journals. Our current value in ICI for 2017 is 78.41. The value is based on a multidimensional parametric assessment, with over 100 assessment criteria.

Impact Factor for 2015 and 2016

At the beginning of 2015, our journal’s unofficial 2015 Impact Factor was 1.40. The 2015 Impact Factor was calculated by taking the total number of citations in 2013 and 2014 which were then divided by the number of articles published in those 2 years. Recently, the 2015 Impact Factor for our journal has actually increased to 3.95.

The unofficial 2016 Impact Factor is currently 1.88, based off the number of citations and articles published in 2014 and 2015. As we receive more publicity for our journal, we expect to this value will increase. 

The Functional Foods in Health and Disease journal was selected for coverage in one of Thomson Reuters products and services. Our journal has been indexed in the Emerging Sources Citation Index (ESCI) from 2015. We are also cited by the following databases: Index Copernicus, Directory of Open Access Journals (DOAJ), Chemical Abstract, EBSCO, Google Scholar. 

Vol 9, No 2 (2019): February 2019

Table of Contents

Research Articles

Assessment of anti-inflammatory effects of Japanese Kampo medicine versus functional foods [Abstract] [Full Article]
Mikio Nishizawa, Tadayoshi Okumura, Yukinobu Ikeya 79-91
Ameliorative effects of curcumin on microvascular complicationin streptozotocin-induced diabetic rat penis [Abstract] [Full Article]
Wipapan Khimmaktong, Manaras Komolkriengkrai, Piyakorn Boonyoung, Vipavee Anupunpisit 92-107
Phytonutrient intake and body composition: Considering colors [Abstract] [Full Article]
Ryan Orgeron II, Janet Pope, Vicky Green, Dawn Erickson 108-122
Effect of Welsh onion (Allium fistulosum L.) green leaf extract on immune response in healthy subjects: a randomized, double-blind, placebo-controlled study [Abstract] [Full Article]
Yosuke Hirayama, Jun Takanari, Kazunori Goto, Hiroshi Ueda, Aiko Tanaka, Jun Nishihira 123-133
A Comparative Pharmacokinetic Evaluation of a Bioavailable Curcumin Formulation Curene® with Curcumin Formulation Containing Turmeric Volatile Oil and Standard Curcuminoids 95% in Healthy Human Subjects [Abstract] [Full Article]
Sanjib Kumar Panda, Somashekara -, Vivek A. Parachur, Nilima Mohanty, Tathastu Swain, Sailaja Sahu 134-144