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Lipid, one of the major structural components of living cells is also the most concentrated source of energy of all the nutrients. Lipids have also been recognized as signaling molecules. Lipid molecules such as fatty acids, eicosanoids, phosphoinositides and sphingolipids are known to control important cellular processes including cell proliferation, apoptosis and metabolism. They play key roles in inflammation, cancer and metabolic disease [1]. In this special online only issue of Molecular Nutrition & Food Research effects and functions of various lipids on health are addressed and wide range of research results is presented.
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## Abstract In the plant kingdom, the biggest groups of phytochemicals are the phenolic compounds and especially the group of polyphenols. They are recognized as bioactive compounds in plant food such as fruits, vegetables, whole grains and herbal plants. Within the last 20 years these compounds ha
## Abstract In this issue you will find the 2011 annual collection of ‘Review’ articles covering various aspects of molecular nutrition and food research. It provides 10 comprehensive and critical reviews, one educational paper and one research article written by experts in the field. We hope that
## Abstract Nutrigenomics in human intervention studies: Current status, lessons learned and future perspectives Curcumin induces heme oxygenase‐1 in normal human skin fibroblasts through redox signaling: relevance for anti‐aging intervention Tea polyphenol (‐)‐epigallocatechin‐3‐gallate inhibits
## Abstract Regular issues provide a wide range of research and review articles covering all aspects of Molecular Nutrition & Food Research. Selected topics of issue 04 are: Relative bioavailability of coumarin from cinnamon and cinnamon‐containing foods compared to isolated coumarin: a four‐way
## Abstract Regular issues provide a wide range of research, review and food & function articles covering all aspects of Molecular Nutrition & Food Research. Selected topics of issue 05 are: Toxicology and risk assessment of 5‐Hydroxymethylfurfural (5‐HMF) in food Citrus flavonoid, 5‐demethylnob