About The Journal of Functional Foods in Health and Disease (FFHD)
FFHD is an open access, peer-reviewed, academic journal that considers manuscripts within the field of functional foods and chronic diseases.
The proposed journal on functional foods will receive and publish articles in the field of functional foods and bioactive compounds (Plant secondary metabolites, Prebiotic compounds, Sterols, Minerals, Vitamins, Anthocyanins, Caffeic acid, Anthocyanidins, Dietary Fiber, Flavonoids, Flavonols, Flavones, Isoflavones, Lipids, Omega-3 fatty acids, Organosulfur, Phenolic acid, Polyphenol, Phytochemicals, Phytoestrogen, and more). It will also be an interdisciplinary journal covering the areas of nutrition, health, molecular aspects of the actions, functions and significance of food and its various ingredients. We strive to encourage studies pertaining to the relationship among epigenetics, proteomics, and physiological and pathological aspects of the diet, dietary components and their relevance to human health. The journal will publish articles of food and its relevance to health and disease, and will form the place where topics of molecular mechanisms of disease, epidemiology of disease, biochemical investigations about the biologically active components of food can be discussed. Thus, the journal will strive to develop concepts that help to understand the mechanisms of disease and creation of specific functional and medicinal foods in the prevention and management of various diseases
The journal offers free access to its articles, high quality and rapid peer-review, immediate publication, and most importantly universal access to its content from virtually any place in the world. This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles in this journal without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.
Please note, articles featured in the Functional Foods in Health and Disease journal will be printed in a separate volume, with the same format, page number, etc.
Functional Foods in Health and Disease considers the following types of articles:
Research - reports of data from original research.
Reviews - comprehensive, authoritative descriptions of any subject within the scope of Functional Foods in Health and Disease. These articles are usually written by opinion leaders who have been invited by the board.
Case reports - reports of clinical cases that can be educational, describe a diagnostic or therapeutic dilemma, suggest an association, or present an important adverse reaction,
Clinical studies in all areas of Functional Foods.
Peer review policies:
Each manuscript submitted to Functional Foods in Health and Disease will be assigned two reviewers for peer-review, which normally takes 2 - 4 weeks. In deciding whether to accept or reject a manuscript, a reviewer asks him/herself whether the scientific community is better served by publishing or not publishing the manuscript. The suitability of a research article for publication in Functional Foods in Health and Disease is assessed by peer reviewers, who base their decision primarily on the article's validity and coherence but also consider its comprehensibility and level of interest to the reader.
To promote dialogue in the field, Functional Foods in Health and Disease invites authors and readers to post comments on published articles.
Functional Foods in Health and Disease operates an 'open peer review' policy, meaning reviewers are asked to sign their reviews.
Functional Foods in Health and Disease is supported by an expert Editorial Board.
Submission of manuscripts:
Manuscripts should be submitted electronically to Functional Foods in Health and Disease by email: firstname.lastname@example.org. Full details of how to submit a manuscript are given in the instructions for authors.
General journal policies:
Functional Foods in Health and Disease's articles are archived in Food Science Publisher, For further information about general policies please see the instructions for authors.