Editorial

The third year of Current Nutrition & Food Science has been completed after the publication of 4 issues in 2007 with a total number of 32 manuscripts + 4 editorials. We have followed the standard publication procedure consisting of one issue per trimester but this year with three special issues. We are very happy and thankful for the support received from our Editorial Advisory Board members as well as from many other scientists that have trusted our journal, either by submitting manuscripts for publication or by collaborating in the review of submitted manuscripts, a very important and essential task to guarantee the high scientific quality of the journal. I also wish to thank Miss Samreen Laeeq, the Manager Publications, for her continuous dedication to the journal. We are trying to keep a high scientific excellence level of the published manuscripts since it is essential to consolidate the reputation and scientific impact of CNF. Current Nutrition & Food Science has published in 2007 a good number of reviews on topics of interest in nutrition and food science. It has also included 3 special issues of relevant interest in the field. The special issue (no. 2, May) on “Dietary determinants of the metabolic syndrome” had Prof. Luc Tappy, Dr. Jacques Delarue and Dr. Kim-Anne-Le as guest editors. The special issue (no. 3, August) on “Oxidative stress in disease” had Prof. Alessandro Laviano as Guest Editor and the third special issue (no. 4, November) on the “Role of food and nutritional factors in metabolic syndrome X, cancer and cardiovascular diseases” that had Prof. Undurti N. Das as guest editor. I take this opportunity to thank the guest editors for providing interesting manuscripts written by excellent scientists and for their kind collaboration in editing these special issues. At this moment, Current Nutrition & Food Science is already indexed in Chemical Abstracts, EMBASE, Scopus, and EMNursing and is now under re-review process for its inclusion in important databases like PubMed, Medline and ISI. Current Nutrition & Food Science provides reviews on different topics of interest in nutrition and food science, trying to provide an updated state-of-the-art and latest novelties on each focused topic. Our final objective is the dissemination of updated and rigorous scientific information on nutrition and food science and making them available to all interested scientists and technical staff in academia, research centers, hospitals, nutrition and diet services, food and pharmaceutical industry and regulatory agencies.