Functional Foods in Health and Disease

The Functional Foods in Health and Disease (FFHD) journal is a peer-reviewed open access journal.

Our journal discusses various aspects of functional foods, bioactive compounds, and chronic diseases. The FFHD journal develops research to better understand the mechanisms of disease and support the development of functional foods. At the FFHD journal, we believe the development of functional foods is essential to prevention and management of numerous diseases and health conditions.

Through our journal’s research, we keep the readers of the Functional Food Center newsletter, Academic Society for Functional Foods and Bioactive Compounds (ASFFBC), and public up to date with the latest advancements in functional foods, particularly their role in the prevention and management of chronic diseases. The readership of the Functional Food Center newsletter consists of more than 700,000 readers in various professions, including scientists, medical doctors, dietitians, and nutritionists. 

The FFHD journal has been published under the title Functional Foods in Health and Disease since December 3rd, 2010.


Impact Factor for 2015 and 2016

At the beginning of 2015, our journal’s unofficial 2015 Impact Factor was 1.40. The 2015 Impact Factor was calculated by taking the total number of citations in 2013 and 2014 which were then divided by the number of articles published in those 2 years. Recently, the 2015 Impact Factor for our journal has actually increased to 3.95.

The unofficial 2016 Impact Factor is currently 1.88, based off the number of citations and articles published in 2014 and 2015. As we receive more publicity for our journal, we expect to this value will increase. 

Index Copernicus Value: Our journal received 79.98 points for the ICV (Index Copernicus Value) and Standardized Value of 7.60 points.

The Functional Foods in Health and Disease journal has been selected for coverage in one of Thomson Reuters products and services. Beginning with issues published in 2015, our journal will be indexed in the Emerging Sources Citation Index (ESCI). 

We are also cited by the following databases:

DOAJ (Directory of Open Access Journals), Chemical Abstract, EBSCO, Google Scholar, Index Copernicus, Thomson Reuters: Emerging Sources Citation Index (ESCI), etc.


You can submit your manuscripts at or directly to the Editorial Office at as an e-mail attachment.

Vol 7, No 3 (2017): March 2017

Table of Contents

Research Articles

Nutritional components of the sea cucumber Holothuria scabra [Abstract] [Full Article]
Morakot Sroyraya, Peter J. Hanna, Tanapan Siangcham, Ruchanok Tinikul, Prapaporn Jattujan, Tanate Poomtong, Prasert Sobhon 168-181
Influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass (Oryza sativa L.) [Abstract] [Full Article]
Rattanamanee Chomchan, Sunisa Siripongvutikorn, Panupong Puttarak, Rungtip Rattanapon 195-209
Efficacy of a novel herbal composition licorice flavonoid oil in subject with metabolic syndrome: a randomized double-blind placebo-controlled clinical study [Abstract] [Full Article]
Kazunori Hosoe, Kaku Nakagawa, Takahiro Ueda, Masato Hosoda, Sanjib Kumar Panda, Hideyuki Morikawa, Sandeep Jha 210-221
Metabolic effect of Gum Arabic (Acacia Senegal) in patients with Type 2 Diabetes Mellitus (T2DM): Randomized, placebo controlled double blind trial [Abstract] [Full Article]
Rasha Babiker, Khalifa Elmusharaf, Michael B. Keogh, Amin S. I. Banaga, Amal M. Saeed 222-234

Review Articles

Black rice as a functional food in Indonesia [Abstract] [Full Article]
Rarastoeti Pratiwi, Yekti Asih Purwestri 182-194