Food & Medicine Homology is an international peer-reviewed, cross-disciplinary, open access journal dedicated to cutting-edge research integrating findings in food science and medicine. The journal publishes papers dealing with plants, animals and microorganisms, reporting the food resources and base materials with nutritional and medicinal values and health-promoting effects that are discovered and confirmed using modern scientific theories and technologies, and providing insights into their health-promoting functions, underlying molecular mechanisms of action and regulatory modes.

Food & Medicine Homology focuses on the scientific evidence and practical application guidance of the composition-efficacy-mechanism relationship in food resources with medicinal and therapeutic values, and provides theoretical basis for the development of products with nutritional, health-promoting, therapeutical and medicinal functions.

The content reported in the articles must be scientifically innovative, impactful and excellent. Article types include but are not limited to research papers, review articles, short communications (perspective, protocol and commentary), and case reports.

The scope of Food & Medicine Homology:

Research on functional components: including isolation, structural characterization and activity evaluation of polysaccharides, proteins and secondary metabolites.

Efficacy studies: In vivo and in vitro efficacy studies of extracts, effective fractions/parts and secondary metabolites.

Health effects: In vitro and in vivo research on the mechanisms of action of functional ingredients, including clinical studies such as human oral administration trials.

Interdisciplinary research: including but not limited to:

Screening and discovering new food resources based on traditional Chinese medicine framework and folk medicine practices, include toxicity evaluation; Research on the applications of new functions of clinical formulas/preparations based on the homology of medicine and food exploration of new food raw materials and ingredients; Food nutrition and safety evaluation systems for the digestive tract; New analytical technologies for the identification and activity screening of functional components. Bioavailability, targeted delivery, and microecological regulation of functional components.