Special Issue on Fatty Acids in Foods

A fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Unsaturated fatty acids are indispensable to the human body. When metabolized, they yield large quantities of ATP. Many cell types can use either glucose or fatty acids for this purpose. When dietary unsaturated fatty acid is insufficient, it is prone to many diseases.

In this special issue, we intend to invite front-line researchers and authors to submit original researches and review articles on exploring Fatty Acids in Foods. Potential topics include, but are not limited to:

• Unsaturated fatty acids
• Essential fatty acids
• The role and importance of fatty acids
• Fatty acid metabolism
• Blood fatty acids
• Food sources of unsaturated fatty acids
• Physiological functions of fatty acids

Authors should read over the journal’s For Authors carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal’s Paper Submission System. 

Please kindly notice that the “Special Issue” under your manuscript title is supposed to be specified and the research field “Special Issue – Fatty Acids in Foods” should be chosen during your submission.

According to the following timetable:

Guest Editor:

For further questions or inquiries

Please contact Editorial Assistant at

fns@scirp.org