Recent Progress in Nutrition is an international peer-reviewed Open Access journal published quarterly online by LIDSEN Publishing Inc. This periodical is devoted to publishing high-quality papers that describe the most significant and cutting-edge research in all areas of nutritional sciences. Its aim is to provide timely, authoritative introductions to current thinking, developments and research in carefully selected topics. Also, it aims to enhance the international exchange of scientific activities in nutritional science and human health.

Recent Progress in Nutrition publishes high quality intervention and observational studies in nutrition. High quality systematic reviews and meta-analyses are also welcome as are pilot studies with preliminary data and hypotheses generating studies. Emphasis is placed on understanding the relationship between nutrition and health and of the role of dietary patterns in health and disease.

Topics contain but are not limited to:

  • Macronutrients
  • Micronutrients
  • Essential nutrients
  • Bioactive nutrients
  • Nutrient requirements
  • Nutrient sources
  • Human nutrition aspects
  • Functional foods
  • Nutraceuticals
  • Health claims
  • Public health
  • Diet-related disorders
  • Metabolic syndrome
  • Malnutrition
  • Nutritional supplements
  • Sport nutrition

It publishes a variety of article types: original research, review, communication, opinion, study protocol, comment, conference report, technical note, book review, etc.

There is no restriction on paper length, provided that the text is concise and comprehensive. Authors should present their results in as much detail as possible, as reviewers are encouraged to emphasize scientific rigor and reproducibility.


Archiving: full-text archived in CLOCKSS.

Current Issue: 2023  Archive: 2022 2021

Special Issue

Antioxidant Properties of Argan Oil

Submission Deadline: May 31, 2022 (Open) Submit Now

Guest Editor

Ascensión Rueda Robles, PhD

Department of Nutrition and Food Science, School of Pharmacy, University of Granada, 18071 Granada, Spain.

Website | E-Mail

Research interests: bioactive compounds; polyphenols; antioxidant activity; nutrition; edible oils; sport science; food science.

About the topic:

Argan oil is a virgin oil obtained from the seeds contained in the fruit of the argan tree (Argania spinosa). As it has not been subjected to a refining process, this oil is characterised by keeping its unsaponifiable fraction intact and having a healthy fatty acid profile with a predominance of oleic and linoleic acids, as well as containing a high content of tocopherols (especially y-tocopherol). Polyphenols and other minority compounds such as sterols, carotenoids, xanthophylls, squalene and CoQ10 also contribute to the antioxidant potential of this oil. In recent years, there has been increasing interest in the study of these substances due to their beneficial effects against reactive oxygen species and their involvement in diseases such as diabetes, obesity, Alzheimer's, dementia, Parkinson's disease and others. For this reason, this special issue examines all aspects related to the antioxidant potential of argan oil, the mechanisms of antioxidant action, bioaccessibility and bioavailability, interactions with other components and their effects on diseases.