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Volume 10
Issue 2
10.3390/foods10020325
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Editorial

The Health Benefits of the Bioactive Compounds in Foods

by
Laura Jaime
* and
Susana Santoyo
*
Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (CEI, UAM-CSIC), 28049 Madrid, Spain
*
Authors to whom correspondence should be addressed.
Foods 2021, 10(2), 325; https://doi.org/10.3390/foods10020325
Submission received: 29 January 2021 / Accepted: 1 February 2021 / Published: 4 February 2021
(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)
Versions Notes

Excerpt

Note: In lieu of an abstract, this is an excerpt from the first page.

The health benefits of consuming certain foods have been commonly known since ancient times [...]
Keywords: bioactive compounds; biological activities; isolation; analysis; mechanism of action; bioaccessibility; intestinal absorption; bioavailability bioactive compounds; biological activities; isolation; analysis; mechanism of action; bioaccessibility; intestinal absorption; bioavailability

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MDPI and ACS Style

Jaime, L.; Santoyo, S. The Health Benefits of the Bioactive Compounds in Foods. Foods 2021, 10, 325. https://doi.org/10.3390/foods10020325

AMA Style

Jaime L, Santoyo S. The Health Benefits of the Bioactive Compounds in Foods. Foods. 2021; 10(2):325. https://doi.org/10.3390/foods10020325

Chicago/Turabian Style

Jaime, Laura, and Susana Santoyo. 2021. "The Health Benefits of the Bioactive Compounds in Foods" Foods 10, no. 2: 325. https://doi.org/10.3390/foods10020325

APA Style

Jaime, L., & Santoyo, S. (2021). The Health Benefits of the Bioactive Compounds in Foods. Foods, 10(2), 325. https://doi.org/10.3390/foods10020325

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