Issue 5 now online!

Graphical Abstract

The front cover of issue 5 features artwork by Natalie Chiu from The University of Nottingham. Along with her colleagues, Natalie investigates a microstructure approach to reduce sodium levels in emulsion based foods. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste.

Have a read of the full article below – its free to access for the next six weeks:

Programmed emulsions for sodium reduction in emulsion based foods
Natalie Chiu, Louise Hewson, Ian Fisk and Bettina Wolf
Food Funct., 2015, 6, 1428-1434
DOI: 10.1039/C5FO00079C


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Food Structures, Digestion and Health

3rd International Conference 2015

Graphical Abstract


The 3rd International Conference for Food Structures, Digestion and Health will be hosted by InterContinental Wellington between 28th October – 30th October 2015.

The 2015 Food Structures, Digestion and Health international conference presents a new opportunity to bring together food industry professionals, and world leading scientists from diverse disciplines with a common interest in food design that delivers better nutrition and improves consumer wellbeing.

Topics for discussion:

  • Food structure design ( to include follow-on from COST FA1001)
  • Effects of food structures and matrices on nutrient uptake and bioavailability
  • Models of human digestion (to include follow-on from INFOGEST and models of oral processing)
  • Structural and sensory aspects of oral processing
  • Nutritional genomics and metabolomics for diet and health management
  • Foods for health and wellness (to include gut health, proof of efficacy and regulatory aspects)

Dates for your diary:

Call for abstracts open: 27 March 2015
Registration open: 27 March 2015
Deadline for receipt of Abstracts: 21 August 2015
Notification of acceptance of Abstracts: 31 August 2015
Early registration closes: 18 September 2015
Conference: 28-30 October 2015
Final date for Publications: Strict deadline of 30 November 2015

The conference will feature talks from many leading researchers in the field, including Peter Lillford (University of Birmingham, UK), Paul Singh (University of California, USA) and Marie-Agnès Peyron (INRA, France)

Click here for the full progreamme >>>

To find out more about the conference and to register your interest, please visit their website http://www.fsdh2015.org/home

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9th World Congress on Polyphenols Applications

Graphical ABstract


The 9th World Congress on Polyphenols Applications hosted by St Julian’s Radissn Blu Resort, Malta will take place from 3rd June 2015 – 5th June 2015.

The Congress will bring together experts from academia and industries to debate on the latest scientific advances in the field of polyphenols and their uses to improve human health.

Topics to be covered throughout the conference include:

  • Polyphenols in Health & Diseases: The Mechanistics
  • Polyphenols and Microbiota: The Subtle Modulation
  • Polyphenols & Prevention / Therapeutic Medicine
  • Polyphenols & Industrial Applications and Innovations
  • Polyphenols & Waste Valorisation from Fruits & Vegetable Processing

The congress will feature talks from many leading researchers in the field, including Clarissa Gerhäuser (German Cancer Research Center, Germany),  Dr. Reinhold Carle (University of Hohenheim, Germany) and Professor Angela Meireles (University of Campinas, Brazil)

Click here for the full programme >>

To find more information about the conference and to register please visit the website http://www.polyphenols-site.com/

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Top 10 most accessed Food & Function articles from January – March 2015

From January – March 2015, our most downloaded Food & Function articles were:

A standardised static <it>in vitro</it> digestion method suitable for food – an international consensus
M. Minekus, M. Alminger, P. Alvito, S. Ballance, T. Bohn, C. Bourlieu, F. Carrière, R. Boutrou, M. Corredig, D. Dupont, C. Dufour, L. Egger, M. Golding, S. Karakaya, B. Kirkhus, S. Le Feunteun, U. Lesmes, A. Macierzanka, A. Mackie, S. Marze, D. J. McClements, O. Ménard, I. Recio, C. N. Santos, R. P. Singh, G. E. Vegarud, M. S. J. Wickham, W. Weitschies and A. Brodkorb
Food Funct., 2014,5, 1113-1124
DOI: 10.1039/C3FO60702J

Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits
Joe A. Vinson and Yuxing Cai
Food Funct., 2012,3, 134-140
DOI: 10.1039/C2FO10152A

Anti-inflammatory activity of natural dietary flavonoids
Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho
Food Funct., 2010,1, 15-31
DOI: 10.1039/C0FO00103A

Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence
Kathleen Oehlke, Marta Adamiuk, Diana Behsnilian, Volker Gräf, Esther Mayer-Miebach, Elke Walz and Ralf Greiner
Food Funct., 2014,5, 1341-1359
DOI: 10.1039/C3FO60067J

Review of in vitro digestion models for rapid screening of emulsion-based systems

David Julian McClements and Yan Li
Food Funct., 2010,1, 32-59
DOI: 10.1039/C0FO00111B

Transcription profiles of LPS-stimulated THP-1 monocytes and macrophages: a tool to study inflammation modulating effects of food-derived compounds
Wasaporn Chanput, Jurriaan Mes, Robert A. M. Vreeburg, Huub F. J. Savelkoul and Harry J. Wichers
Food Funct., 2010,1, 254-261
DOI: 10.1039/C0FO00113A

Edible oleogels based on water soluble food polymers: preparation, characterization and potential application

Ashok R. Patel, Nick Cludts, Mohd Dona Bin Sintang, Ans Lesaffer and Koen Dewettinck
Food Funct., 2014,5, 2833-2841
DOI: 10.1039/C4FO00624K

Atheroprotective effects of (poly)phenols: a focus on cell cholesterol metabolism
Ilaria Zanotti, Margherita Dall’Asta, Pedro Mena, Laura Mele, Renato Bruni, Sumantra Ray and Daniele Del Rio
Food Funct., 2015,6, 13-31
DOI: 10.1039/C4FO00670D

Xylooligosaccharide increases bifidobacteria but not lactobacilli in human gut microbiota

Sydney M. Finegold, Zhaoping Li, Paula H. Summanen, Julia Downes, Gail Thames, Karen Corbett, Scot Dowd, Michael Krak and David Heber
Food Funct., 2014,5, 436-445
DOI: 10.1039/C3FO60348B

Coffee: biochemistry and potential impact on health
Iziar A. Ludwig, Michael N. Clifford, Michael E. J. Lean, Hiroshi Ashihara and Alan Crozier
Food Funct., 2014,5, 1695-1717
DOI: 10.1039/C4FO00042K

Interesting read? Let us know your thoughts below.

And remember, you can submit direct to Food & Function here

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Salt and flavour reach a compromise

Written by Jessie-May Morgan for Chemistry World

Graphical Abstract

Scientists in the UK have developed a water-in-oil-in-water (wow) emulsion that could cut salt levels in emulsion-based food by more than a fifth but maintain the same flavour.

Excess dietary salt can increase blood pressure – a risk factor for cardiovascular diseases. Processed foods, such as ready-made soups, often contain salt as a preservative and flavour enhancer. However, most of the salt in these emulsion-based foods is swallowed without us actually tasting it, and we often find ourselves adding even more.

Read the full article in Chemistry World >>


Programmed emulsions for sodium reduction in emulsion based foods
Natalie Chiu, Louise Hewson, Ian Fisk and Bettina Wolf
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00079C, Paper

Do you fancy submitting an article to Food & Function? Why not submit to us here today or alternatively email us with your suggestions!

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Issue 4 now online!

Graphical Abstract

The front cover of issue 4 features artwork by Ali A. Moazzami and Jan Frank from the Swedish University of Agricultural Sciences. With their colleagues Ali and Jan use 1H-NMR metabolomics to investigate the biochemical effects in the liver of rats caused by long-term feeding with diets deficient (dVE; α-tocopherol (αT), <1; γ-tocopherol (γT), <1; all values in mg kg−1 diet), marginal (mVE; αT, 6; γT, 11), sufficient (sVE; αT, 12; γT, 24), or fortified with vitamin E (fVE; αT, 140; γT, 24).

Have a read of the full article below – Its free to access for the next six weeks:

Non-targeted 1H-NMR-metabolomics suggest the induction of master regulators of energy metabolism in the liver of vitamin E-deficient rats
Ali A. Moazzami, Sonja Frank, Antonin Gombert, Nadine Sus, Banu Bayram, Gerald Rimbach and Jan Frank
Food Funct., 2015, 6, 1090-1097
DOI: 10.1039/C4FO00947A


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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

The effect of quercetin and kaempferol aglycones and glucuronides on peroxisome proliferator-activated receptor-gamma (PPAR-Y)
Karsten Beekmann, Laura Rubió, Laura H. J. de Haan, Lucas Actis-Goretta, Bart van der Burg, Peter J. van Bladeren and Ivonne M. C. M. Rietjens
Food Funct., 2015, 6, 1098-1107
DOI: 10.1039/C5FO00076A
Graphical Abstract
Neuroprotective effect of loganin against Aß25-35-induced injury via NF-?B-dependent signaling pathway in PC12 cells
Hyeri Kim, Kumju Youn, Mok-Ryeon Ahn, Oh Yoen Kim, Woo-Sik Jeong, Chi-Tang Ho and Mira Jun
Food Funct., 2015, 6, 1108-1116
DOI: 10.1039/C5FO00055F

Strawberry as a health promoter: an evidence based review
Francesca Giampieri, Tamara Y. Forbes-Hernandez, Massimiliano Gasparrini, José M. Alvarez-Suarez, Sadia Afrin, Stefano Bompadre, Josè L. Quiles, Bruno Mezzetti and Maurizio Battino
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00147A

Is honey able to potentiate the antioxidant and cytotoxic properties of medicinal plants consumed as infusions for hepatoprotective effects?
Carla Pereira, João C. M. Barreira, Ricardo C. Calhelha, Melissa Lopes, Maria João R. P. Queiroz, Miguel Vilas-Boas, Lillian Barros and Isabel C. F. R. Ferreira
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO01206B

Comparison of the urinary excretion of quercetin glycosides from red onion and aglycone from dietary supplements in healthy subjects: a randomized, single-blinded, cross-over study
Yuanlu Shi and Gary Williamson
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00155B

Combined heterogeneous distribution of salt and aroma in food enhances salt perception
Marion Emorine, Chantal Septier, Isabelle Andriot, Christophe Martin, Christian Salles and Thierry Thomas-Danguin
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO01067A

The ellagic acid-derived gut microbiota metabolite urolithin A potentiates the anticancer effects of 5-fluorouracil chemotherapy in human colon cancer cells
Antonio González-Sarrías, Joao Tomé-Carneiro, Andrea Bellesia, Francisco A. Tomás-Barberán and Juan Carlos Espín
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00120J

Programmed emulsions for sodium reduction in emulsion based foods
Natalie Chiu, Louise Hewson, Ian Fisk and Bettina Wolf
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00079C

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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!


Non-targeted 1H-NMR-metabolomics suggest the induction of master regulators of energy metabolism in the liver of vitamin E-deficient rats

Ali A. Moazzami, Sonja Frank, Antonin Gombert, Nadine Sus, Banu Bayram, Gerald Rimbach and Jan Frank
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00947A

Graphical Abstract


Food derived microRNAs
Anika E. Wagner, Stefanie Piegholdt, Martin Ferraro, Kathrin Pallauf and Gerald Rimbach
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO01119H

Graphical Abstract

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Issue 2 now online!

Graphical Abstract

The front cover of issue 2 features artwork by Jicheng Zhan from China Agriculture University. With his colleagues his paper demonstrates how Mulberry extract (ME) has been shown to possess beneficial effects towards obesity, but its mechanism is still unclear.

Have a read of the full article below – Its free to access for the next six weeks:

Mulberry and mulberry wine extract increase the number of mitochondria during brown adipogenesis
Yilin You, Xiaoxue Yuan, Hyuek Jong Lee, Weidong Huang, Wanzhu Jin and Jicheng Zhan
Food Funct., 2015, 6, 401-408
DOI: 10.1039/C4FO00719K


Keep up-to-date with the latest content in Food & Function by registering for our free table of contents alerts.

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Top ten most accessed Food & Function articles from October to December 2014

From October – December 2014, our most downloaded Food & Function articles were:

Transport of hop aroma compounds across Caco-2 monolayers
A. Heinlein, M. Metzger, H. Walles and A. Buettner
Food Funct., 2014, 5, 2719-2730
DOI: 10.1039/C3FO60675A

Edible oleogels based on water soluble food polymers: Preparation, characterization and potential application
Ashok R. Patel, Nick Cludts, Mohd Dona Bin Sintang, Ans Lesaffer and Koen Dewettinck
Food Funct., 2014, 5, 2833-2841
DOI: 10.1039/C4FO00624K

A standardised static in-vitro digestion method suitable for food – an international consensus
M. Minekus, M. Alminger, P. Alvito, S. Ballance, T. Bohn, C. Bourlieu, F. Carrière, R. Boutrou, M. Corredig, D. Dupont, C. Dufour, L. Egger, M. Golding, S. Karakaya, B. Kirkhus, S. Le Feunteun, U. Lesmes, A. Macierzanka, A. Mackie, S. Marze, D. J. McClements, O. Ménard, I. Recio, C. N. Santos, R. P. Singh, G. E. Vegarud, M. S. J. Wickham, W. Weitschies and A. Brodkorb
Food Funct., 2014, 5, 1113-1124
DOI: 10.1039/C3FO60702J

Anti-inflammatory activity of natural dietary flavonoids
Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho
Food Funct., 2010, 1, 15-31
DOI: 10.1039/C0FO00103A

Nuts, especially Walnuts, have excellent antioxidant quantity and efficacy and exhibit significant potential health benefits
Joe A. Vinson and Yuxing Cai
Food Funct., 2012, 3, 134-140
DOI: 10.1039/C2FO10152A

Coffee: Biochemistry and Potential Impact on Health
ziar A. Ludwig, Michael N. Clifford, Michael E. J. Lean, Hiroshi Ashihara and Alan Crozier
Food Funct., 2014, 5, 1695-1717
DOI: 10.1039/C4FO00042K

Review of In Vitro Digestion Models for Rapid Screening of Emulsion-based Systems
David Julian McClements and Yan Li
Food Funct., 2010, 1, 32-59
DOI: 10.1039/C0FO00111B

Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: A review of the existing evidence
Kathleen Oehlke, Marta Adamiuk, Diana Behsnilian, Volker Gräf, Esther Mayer-Miebach, Elke Walz and Ralf Greiner
Food Funct., 2014, 5, 1341-1359
DOI: 10.1039/C3FO60067J

Transcription profiles of LPS-stimulated THP-1 monocytes and macrophages: A tool to study inflammation modulating effects of food-derived compounds
Wasaporn Chanput, Jurriaan Mes, Robert A. M. Vreeburg, Huub F. J. Savelkoul and Harry J. Wichers
Food Funct., 2010, 1, 254-261
DOI: 10.1039/C0FO00113A

Xylooligosaccharide increases bifidobacteria but not lactobacilli in human gut microbiota
Sydney M. Finegold, Zhaoping Li, Paula H. Summanen, Julia Downes, Gail Thames, Karen Corbett, Scot Dowd, Michael Krak and David Heber
Food Funct., 2014, 5, 436-445
DOI: 10.1039/C3FO60348B

Interesting read? Let us know your thoughts below.

And remember, you can submit direct to Food & Function here

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