Scilight Press

Aims

The journal Food as Medicine is a gold open access, peer-reviewed academic journal that aims to foster research and discussion on the critical roles of food in the management of health and prevention of diseases.

Food is not merely a source of sustenance, but also a powerful tool for health transformation. With a growing body of evidence suggesting that certain food, nutrients, bioactives, and dietary choices can prevent/mitigate the risk of chronic diseases such as obesity, diabetes, cardiovascular diseases, fatty liver diseases, neurodegenerative diseases, mental diseases, and certain cancers. The journal , therefore, is committed to supporting and disseminating rigorous scientific investigations that offer insights into these challenges and opportunities.

In addition, the journal will emphasize the concept of “whole food” like whole grains, whole fruit and vegetables, and the importance of fermented food, germinated food (e.g., microgreens), food & medicine homology plants, edible flowers & herbs, spices, and microbial food as well as their accessibility, affordability, sustainability, and equity in food systems and health promotion. By addressing the multifaceted interactions between food and health, the journal will highlight the significance of a holistic approach to health that integrates the preventive and therapeutic potential of food into everyday life and medical practice.

Ultimately, this journal will serve as a vital platform for scientists, researchers and clinicians dedicated to advancing the understanding and application of food as a foundational element of health care.

It is published quarterly online by Scilight Press.

Scope

This journal will publish high-quality research articles, correspondances, reviews, commentaries, and perspectives. Its scopes include but are not limited to

1. Studies on the discovery and characterization of food functional ingredients, like specific nutrients and bioactive compounds/extracts in different foods and edible plants, and their bioactivities and roles in preventing and managing chronic health issues, like obesity, diabetes, cardiovascular diseases, neurodegenerative conditions, mental health disorders, and certain cancers based on in vitro and in vivo. 
2. Studies on the health functions of whole foods such as whole grains, legumes, fruits, vegetables, mushrooms, spices, fermentedand germinated products, probiotics, prebiotics, and postbiotics, and related mechanisms based on in vitro and in vivo. 
3. Clinical and epidemiological studies that investigate the effects of specific nutrients, bioactive compounds, foods, diets, and dietary patterns on human health.
4. Studies on the interactions between food and gut microbiome, and related health consequences.
5. Studies on the accessibility, affordability, and sustainability of food sources, like new food sources with health functions, the biosynthesis of food functional ingredients, the utilization of urban farming or vertical plant factory technologies for sustainable food production, and microbial food/protein development with potential health benefits.
6. Studies on the influences of traditional food practices, traditional medicine theory and prescription based on food & medicine homology plants on health improvement and disease prevention/management.
7. Studies on the innovative food technologies (e.g., encapsulation, delivery technologies, fermentation and germination) to promote the health functions of food (e.g., probiotics) and food functional ingredients (e.g., dietary phytochemicals).
8. Studies on the development of food supplements, nutraceuticals, and functional food formula with health functions.