Home / Journals International Journal of Applied Agricultural Sciences / Bioactive Compounds in Nutraceutical and Functional Food
Bioactive Compounds in Nutraceutical and Functional Food
Submission DeadlineMar. 10, 2020

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Lead Guest Editor
Kumari Kavita Sharma
Department of Chemistry, Idaho State University, Idaho, USA
Guest Editor
  • Neelima Mahato
    School of Chemical Engineering, Yeungnam University, Gyeongsan-si, South Korea
Introduction
The special Issue is focused on bioactive compounds, which are widely used in different industries such as pharmaceutical, food processing, for the manufacturing of the drug, nutraceutical, cosmetics, etc. different processes are involved in the processing of bioactive from the source to the industries. New techniques and sophisticated techniques are used for the purification and characterization of bioactive compound from different sources such as plant, marine organisms, and microorganisms. Recently, there has been lots of research looking into the utilization of the fruits and vegetable wastes as a good and cheap source for the bioactive compounds. The bioactive compounds possess a different kind of bioactivities such as antioxidant, antimicrobial, anti-inflammatory, anticancer, antidepressant, etc. Apart from bioactive compounds used in biological activities. Bioactive compounds from fermented food lower the risks of several cancers including breast, prostate, and colon, and cardiovascular disease and improve bone health.
The biological activities of the bioactive compounds are based on the lead or the privileged scaffold present in the structure. The different scaffolds present in natural bioactive compounds are indole, purine, chromone, coumarin, benzothiphene, lactone, etc. These privileged scaffolds modify into multiple molecules for having different bioactivity. Some of the bioactive compounds in large quantity have an adverse effect on health. Recently, bioactive compounds are widely used in green chemistry, nanotechnology, and metal chelation.
Aims and Scope:
  1. Flavonoids
  2. Agricultural waste
  3. Antioxidant activity
  4. Bioreduction
  5. Fermented food
  6. Biogenic amines
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