The interactions between food components and human nutrition
Charles S. Brennan
Centre for Food Research and Innovation, Lincoln University, Lincoln, New Zealand
As announced in the January editorial of IJFST, a
number of virtual issues have been planned in 2018 to
celebrate recently published papers focussed on a key
area of research. In January, we launched the virtual
issue on ‘Recent advancements in Wine Science’ which
featured an editor’s selection of 10 of the most inﬂuen-
tial papers on wine science published in IJFST in the
last two years. This virtual issue is still available on
the journal’s website.
I would like to announce the second virtual issue of
the year ‘Advancements in dietary interventions for
nutritional disorders’. There can be little argument
that the relationship between food and human health
has featured very highly in the attention of both the
consumer and the food industry in recent years. The
manipulation of diabetes and obesity is one of the cur-
rent challenges food researchers are engaged with, and
this is demonstrated by articles investigating the poten-
tial beneﬁcial eﬀects of cocoa (Mellor & Naumovski,
2016), legumes (Reynolds et al., 2016), combinations
of soy milk and probiotics together with prebiotics
(Liu et al., 2017; Xie et al., 2017) and collagen from
ﬁsh material (Zhang et al., 2016). The role of dietary
ﬁbres and plant bioactive ingredients has been recog-
nised as vital components of a healthy diet as evi-
denced by the article by Grundy et al. (2016) on the
potential use of almonds in improving digestive health,
as well as the manuscript illustrating the role of whole
grains and resistant starch in terms of insulin control
(Aggarwal et al., 2017). Part of these beneﬁts may be
due to the rich sources of antioxidant material in
plant-based foods (Su et al., 2017). This is especially
true when considering the functional beneﬁts of tea
polyphenols (Zhao et al., 2017), and how these
polyphenols may modulate intestinal microﬂora and
hence obesity and diabetes (Guo et al., 2017). Good
news for consumers who regularly drink green tea.
The virtual issue is available from April 2018, and
the articles will be free to read and download for a
period of three months. I hope that you ﬁnd this col-
lection of papers interesting to read and lead you onto
further research work conducted by the authors and
Aggarwal, D., Sabikhi, L., Lamba, H., Chaudhary, N. & Kapila, R.
(2017). Whole grains and resistant starch rich, reduced-calorie bis-
cuit diet as a hypoglycaemic, hypolipidaemic and insulin stimulator
in streptozotocin-induced diabetic rats. International Journal of
Food Science & Technology, 52, 118–126.
Grundy, M.M.-L., Lapsley, K. & Ellis, P.R. (2016). A review of the
impact of processing on nutrient bioaccessibility and digestion of
almonds. International Journal of Food Science & Technology, 51,
Guo, X., Cheng, M., Zhang, X., Cao, J., Wu, Z. & Weng, P. (2017).
Green tea polyphenols reduce obesity in high-fat diet-induced mice
by modulating intestinal microbiota composition. International
Journal of Food Science & Technology, 52, 1723–1730.
Liu, D.-M., Guo, J., Zeng, X.-A. et al. (2017). The probiotic role of
Lactobacillus plantarum in reducing risks associated with cardiovas-
cular disease. International Journal of Food Science & Technology,
Mellor, D.D. & Naumovski, N. (2016). Eﬀect of cocoa in diabetes:
the potential of the pancreas and liver as key target organs, more
than an antioxidant eﬀect?. International Journal of Food Science &
Technology, 51, 829–841.
Reynolds, K., Wood, J., Wang, F., Zhou, Z., Blanchard, C. &
Strappe, P. (2016). Extracts of common pulses demonstrate potent
in vitro anti-adipogenic properties. International Journal of Food
Science & Technology, 51, 1327–1337.
Su, D., Liu, H., Zeng, Q., Qi, X., Yao, X. & Zhang, J. (2017).
Changes in the phenolic contents and antioxidant activities of
citrus peels from diﬀerent cultivars after in vitro digestion. Interna-
tional Journal of Food Science & Technology, 52, 2471–2478.
Xie, C.-L., Hwang, C.E., Oh, C.K. et al. (2017). Fermented soy-
powder milk with Lactobacillus plantarum P1201 protects against
high-fat diet-induced obesity. International Journal of Food Science
& Technology, 52, 1614–1622.
Zhang, R., Chen, J., Jiang, X., Yin, L. & Zhang, X. (2016). Antioxi-
dant and hypoglycaemic eﬀects of tilapia skin collagen peptide in
mice. International Journal of Food Science & Technology, 51,
Zhao, M., Li, D., Ye, J.-H., Zheng, X.-Q., Liang, Y.-R. & Lu, J.-L.
(2017). Stop for tea? Enzyme inhibitors from tea – what good are
they? International Journal of Food Science & Technology,
International Journal of Food Science and Technology 2018, 53, 857
© 2018 Institute of Food Science and Technology