Zhipeng Zheng , Ruoting Hou , Shaoling Lin , Natthida Sriboonvorakul , Jiamiao Hu
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引用次数: 0
Abstract
Up-to-date, studies have underscored pivotal roles of dietary interventions in modulating immune function. However, a comprehensive bibliometric analysis and synthesis of their findings seems to be absent. To fill this knowledge gap, the relevant publications from 2002 to 2024 were screened out and analyzed using bibliometric quantitative methods. The results illustrate China led in publication volume (76 publications) over the past two decades, with Ocean University of China and Changhu Xue being leading contributors; while Food & Function featured the highest number of articles in this field. Furthermore, the analysis also identified the following research trends, including development of research models and methodologies for evaluating immunity enhancement, increasing number of bioactivities with identified immunoenhancing properties, and the exploration of their underlying mechanisms. Taken together, this comprehensive bibliometric analysis may delineate the thematic trends in this area and offer useful references for identifying novel dietary approaches to augment immunity in future.
期刊介绍：
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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