Functional Foods in Health and Disease

The Functional Foods in Health and Disease (FFHD) is a peer-reviewed, open-access international journal which serves as the journal of the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC).

The FFHD journal has been indexed in the Web of Science since 2011 with a current Impact Factor of 2.0. In addition, FFHD is indexed in the Emerging Sources Citation Index (ESCI) since 2015 and in Scopus since 2020. 


The journal’s overall focus is on Functional Food Science, which is a new and unique area of health and nutrition. Although currently a small scientific field, Functional Food Science is quickly expanding as studies show that functional food products can help manage chronic disease and promote overall wellness. This is reflected in our journal’s rapidly growing citation score.

The articles we publish include cutting-edge biomedical research and development of functional foods. The goal is to provide research that can lead to the development of functional food products. The actual definition for these functional foods, as provided by the Functional Food Center (FFC) is as follows: “Natural or processed foods that contain biologically-active compounds, which, in defined, effective, non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, to promote optimal health and reduce the risk of chronic/viral diseases and manage their symptoms." 

The journal also serves as an excellent resource for Ph.D. students, professors, public health professionals, medical doctors, dieticians, nutritionists, government representatives (FDA, NIH, USDA), and the general public for information regarding the latest advancements for promoting optimal health and reducing the risk of chronic/viral diseases and managing their symptoms using functional foods and bioactive compounds including antioxidants, vitamins, and many more.

The FFHD journal has been published under the title Functional Foods in Health and Disease since February 2011. You can submit your manuscripts and cover letter here or directly to the Editorial Office at [email protected] as an e-mail attachment. Additional information about submission guidelines can be found here and an example cover letter can be found here.

Journal Citation and Indexing

All articles from 2011 on have been accepted and indexed within Scopus. The acceptance into both Scopus and Web of Science shows the strength of the journal and the authors as well as helps to expand the reach of our published articles.

Scopus Metrics:

[Functional Foods in Health and Disease - Scopus Page]

The FFHD journal is also indexed in Index Copernicus International (ICI). The ICI has indexed over 6,000 journals. Our current value in ICI for 2018 is 88.99. The value is based on a multidimensional parametric assessment, with over 100 assessment criteria.

In addition, we have also been cited in the following databases: CrossRef, Chemical Abstract, EBSCO, and Google Scholar. 

Article Publication Costs - Waivers and Discounts

Food Science Publisher offers article publication cost waivers to papers whose corresponding authors are based in countries classified low-income economies. The current list is comprised of countries with lower-middle-income economies and with a 2021 gross domestic product of less than 200 billion US dollars (as of reference - World Bank 1st July 2022). The list can be found via the following link: [Developing Countries]

Vol 13, No 11 (2023): November 2023

Table of Contents

Research Articles

Juice yield and pectin indicators in apple and carrot pomace [Abstract] [Full Article]
Arkan Al-Yasari, Nadezhda Barakova, Reem Alkhateeb, Filipp Hovhannisyan, Angelina Baskovtcev, Elena Kiprushkina 559-573
The phytochemical study of Eleutherococcus senticosus (Rupr. & Maxim) leaves in hydroponics and soil culture [Abstract] [Full Article]
Anush Vardanyan, Laura Ghalachyan, Anna Tadevosyan, Varduhi Baghdasaryan, Anjelika Stepanyan, Mahsa Daryadar 574-583
Dynamics of bioactive substances accumulation during cauliflower maturation as a way to ensure functional crop properties [Abstract] [Full Article]
Laura Tadevosyan, Gayane Martirosyan, Irina Tsereteli, Irina Vardanyan, Meruzhan Zadayan, Alvina Avagyan 584-594
Effect of dietary fiber-enriched brown rice crackers on suppressing elevation of blood glucose level [Abstract] [Full Article]
Hiroshi Suzuki, Kenichi Watanabe, Izumi Ikeda, Yasunaga Takeda, Mariko Hatta, Chika Horikawa, Efrem D’Avila Ferreira, Wu Sijia, Khin Laymon, Hirohito Sone 595-604
Characterization of glucose Oxidase from Penicillium chrysogenum MDC 8358: Prospects for application in food industry [Abstract] [Full Article]
Ani M. Paloyan, Karine G. Dukova, Artur A. Hambardzumyan 616-631
Foods and beverages made from Mexican Purple Corn: a means to increase anthocyanins’ intake [Abstract] [Full Article]
Carmen Gabriela Mendoza-Mendoza, Ramón Marcos Soto-Hernánde, Ma. del Carmen Mendoza-Castillo, Adriana Delgado-Alvarado, Francisco Javier Sánchez-Ramírez 632-647
Protective effects of Quercus salicina blume leaves aqueous extracts against cadmium-induced oxidative stress and cell cytotoxicity in HK-2 cells [Abstract] [Full Article]
Yun Jeong Kim, Kim Yu Jung, Joo-Won Lee, Ae-son Om 648-663

Clinical Trial

The effects of probiotics in ulcerative colitis patients: a randomized controlled double blind clinical trial [Abstract] [Full Article]
Babak Tamizifar, Awat Feizi, Marzieh Rahim khorasani, Nazila Kassaian, Ali Zamanimoghadam, Shayan Arbabnia, Peyman Adibi Sede 605-615