International Journal of Nutrition and Food Sciences

Special Issue

Natural Active Ingredients for the Management of Diabetes and Obesity

  • Submission Deadline: Mar. 20, 2020
  • Status: Submission Closed
  • Lead Guest Editor: Yifeng Rang
About This Special Issue
Nowadays, more and more attentions have been paid to Diabetes and Obesity because of their high occurrence rates. Medicines always cause terrible side-effects, so we start to search for new solutions from Natural Active Ingredients, which are green and safe. We plan to find these good ingredients and then apply them in food. By this way, we can make lots of social values and economic benefits.
We judge a natural active ingredient from some aspects. Firstly, its mechanism should be clear and reasonable and the Efficacy must be proved or can be demonstrated by Animal Tests and Clinical Tests. Secondly, its Extraction and Purification should be easy to operate and free from poisionous solvents. Novel techniques are encouraged to be applied in the preparations. Finally, these ingredients should have Practical Applications in Food, such as beverage, bread, rice and other popular food.
We think more about the practical applications of these natural active ingredients. Because many natural ingredients are sensitive to heat, acid and oxygen, studies on the stability should be carried out in order to ensure their functions in human body. Besides, as we know, people who suffer from diabetes and obesity dare not to eat what they like, so we are expected to find these ingredients which could help people to eat freely.
We also welcome novel concepts. If a natural active ingredient can improve the situation of diabetes and obesity based on a new Mechanism, it will become famous and popular soon after it appears on the market.

Aims and Scope:

  1. Natural active ingredients
  2. Diabetes and obesity
  3. Mechanism and efficacy
  4. Extracion and purification
  5. Animal tests and clinical tests
  6. Practical applications in food
Lead Guest Editor
  • Yifeng Rang

    Department of Research and Development, New Industry Health Technology (Zhuhai) CO., Ltd, Zhuhai, China

Guest Editors
  • Zhong Zhang

    Department of Food Science, Cornell University, Ithaca, United States

  • Aofeng Bao

    School of Food Science and Technology, Jiangnan University, Jiangsu, China

  • Zunhao Yan

    School of Food Science and Technology, Jiangnan University, Jiangsu, China

  • Tongtong Liu

    School of Food Science and Technology, Jiangnan University, Jiangsu, China

  • Mingming Wang

    School of Food Science and Technology, Jiangnan University, Jiangsu, China

  • Xiangjing Meng

    Shandong Academy of Pharmaceutical Sciences, Shandong, China

  • Bogdan-Vlad Avarvarei

    Department of Management of Animal Production, Faculty of Animal Sciences, University of Agricultural Sciences and Veterinary Medicine "Ion Ionescu De La Brad", Iasi, Romania

Published Articles
  • Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis

    Yifeng Rang , Wei Zhao

    Issue: Volume 8, Issue 3, May 2019
    Pages: 52-58
    Received: Jul. 13, 2019
    Accepted: Aug. 13, 2019
    Published: Sep. 06, 2019
    DOI: 10.11648/j.ijnfs.20190803.12
    Abstract: This study proposed and evaluated a novel and scalable process based on enzymatic hydrolysis for the preparation of α-amylase inhibitor (α-AI) in seeds of white kidney bean (Phaseolus vulgaris). The process mainly involved heat treatment (70°C/30 min), enzymatic hydrolysis, isoelectric precipitation and 70% ethanol precipitation. The optimal prepar... Show More