The Journal of Food Bioactives (JFB, print ISSN: 2637-8752; online ISSN: 2637-8779), a publication of the International Society for Nutraceuticals and Functional Foods (ISNFF) and published quarterly, aims to bring together the results of fundamental and applied research on food bioactives, functional food ingredients, nutraceuticals and natural health products that are known to possess or perceived to have health-promoting properties. The journal will cover different aspects related, but not limited, to the topics listed below in the form of research papers, short communications, opinion pieces and reviews.

• Bioactives from plants, medicinal and herbal products as well as those from animal, algal and fungal sources

• Polyphenols and other natural antioxidants in health promotion and disease risk reduction, including aging

• Dietary fibre, functional carbohydrates, and resistant starch

 • Probiotics, prebiotics and synbiotics, gut microbiota and gut health

• Functional and nutritional lipids

• Bioactive proteins, peptides, and amino acids

• Dietary supplements and botanicals

• Functional beverages

• Molecular nutrition and nutritional biochemistry

• Novel functional food ingredients and bioactives

• Safety and toxicity of bioactive compounds and other functional food ingredients

• Proteomics, lipidomics, and genomics related to food bioactives and health

• Use of natural and synthetic ingredients in foods, supplements and product quality enhancement

• Quality control and traceability of natural and synthetic functional food ingredients and products

• Effects of processing, formulation, and storage on changes in food bioactives and their effects on food quality

 • Novel research and development leading to commercialization of functional food ingredients, products, and dietary supplements

• Processing by-products as bioactives and health promoting ingredients

• Regulatory aspects and health claims for food bioactives, and functional foods related to labeling, adulteration, and authenticity