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Functional Foods and Natural Products: Bioactive Compounds and Beneficial Effects...
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Functional Foods and Natural Products: Bioactive Compounds and Beneficial Effects on Health—3rd Edition

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 31 October 2025 | Viewed by 4382

Special Issue Editors

Prof. Dr. António José Madeira Nogueira

E-Mail Website
Guest Editor
Research Center for Active Living and Wellbeing, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: chemistry and food quality; quality control and chemical characterization; sustainable processes and products; chronic kidney disease; renal fibrosis; drinking water quality
Special Issues, Collections and Topics in MDPI journals
Dr. Andrea Luísa Fernandes Afonso

E-Mail Website
Guest Editor
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Interests: natural products; bioactive proprieties; drinking water; quality control; antioxidants
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, the intake of food products composed of artificial compounds/additives has motivated many discussions owing to the potential adverse effects of these substances on consumer health. Therefore, many food companies have started to substitute these additives (chemically produced or chemically modified after extraction) with natural equivalents in order to meet current consumer expectations of safer and healthy foods. In this sense, functional foods and natural products constitute several compounds. Furthermore, many of them possess bioactive properties, such as antioxidant, anti-inflammatory, antimicrobial, antitumoral, and numerous supplementary properties. Bioactive compounds are chemical components that have been described as containing vitamins, minerals, fibers, sugars, and phenolic compounds with activities potentially beneficial to health, protecting against inflammatory chronic diseases such as diabetes, as well as cancers, ageing, and other conditions. Therefore, these bioactive molecules can be used as food supplements or additives for many foods to protect and promote health.

Prof. Dr. António José Madeira Nogueira
Dr. Andrea Luísa Fernandes Afonso
Guest Editors

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Keywords

  • natural products
  • bioactive compounds
  • water quality
  • antioxidants
  • anti-inflammatory
  • antimicrobial
  • anticytotoxic
  • cell proliferation and apoptosis

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Published Papers (4 papers)

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Research

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21 pages, 870 KiB  
Article
The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets
by Maciej Combrzyński, Jakub Soja, Tomasz Oniszczuk, Karolina Wojtunik-Kulesza, Magdalena Kręcisz, Jarosław Mołdoch and Beata Biernacka
Appl. Sci. 2025, 15(9), 5112; https://doi.org/10.3390/app15095112 - 4 May 2025
Viewed by 290
Abstract
The aim of the study was to develop a new generation of potato-based snack granules enriched with fresh blueberries and evaluate the extrusion-cooking process along with selected physical properties. Blueberries were added in varying amounts (10%, 20%, and 30%) as an ingredient for [...] Read more.
The aim of the study was to develop a new generation of potato-based snack granules enriched with fresh blueberries and evaluate the extrusion-cooking process along with selected physical properties. Blueberries were added in varying amounts (10%, 20%, and 30%) as an ingredient for the semi-finished product. The analysis focused on the impact of moisture content, screw speed, and blueberry concentration on extrusion efficiency and product properties. The results showed significant effects of blueberry addition on extrusion-cooking efficiency (14.40 to 37.12 kg/h) and energy consumption (0.003 to 0.021 kWh/kg). Durability, bulk density, water absorption index (WAI) and water solubility index (WSI) were evaluated with values ranging from 95.46 to 97.61%, 345.07 to 547.37 kg/m3, 2.90 to 3.88 g/g and 8.23 to 18.52%. The incorporation of blueberries also eliminated the need for drying, reducing water consumption and energy demand. Additionally, the antioxidant potential of the blueberry-enriched samples was assessed, indicating improved health benefits (DPPH from 22.71 to 94.22%). Based on the results, the incorporation of up to 30% blueberries is recommended for optimal physical properties and enhanced antioxidant activity. Full article
(This article belongs to the Special Issue Functional Foods and Natural Products: Bioactive Compounds and Beneficial Effects on Health—3rd Edition)
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18 pages, 5796 KiB  
Article
Fermented Gold Kiwifruit Protects Mice Against Non-Alcoholic Fatty Liver Disease in a High-Fat Diet Model
by Jihye Choi, Hwal Choi, Yuseong Jang, Hyeon-Gi Paik, Hyuck-Se Kwon and Jungkee Kwon
Appl. Sci. 2024, 14(24), 11503; https://doi.org/10.3390/app142411503 - 10 Dec 2024
Viewed by 914
Abstract
Gold kiwifruit is known for its high vitamin C content and various benefits. This study investigated the effects and molecular mechanisms of fermented gold kiwifruit (FGK) in a mouse model of high-fat diet (HFD)-induced obesity and hepatic steatosis. FGK powder was prepared using [...] Read more.
Gold kiwifruit is known for its high vitamin C content and various benefits. This study investigated the effects and molecular mechanisms of fermented gold kiwifruit (FGK) in a mouse model of high-fat diet (HFD)-induced obesity and hepatic steatosis. FGK powder was prepared using five strains of lactic acid bacteria: L. paracasei, Lc. lactis, L. acidophilus, L. casei, and L. helveticus. ICR mice were fed an HFD for 8 weeks to induce obesity and hepatic steatosis, and FGK supplementation was evaluated for its therapeutic potential. FGK administration significantly reduced serum levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), total cholesterol, triglyceride, and glucose compared to the HFD-only group. Histopathological analysis showed that FGK reduced lipid accumulation and hepatic lesions, as confirmed by hematoxylin and eosin (H&E) staining. Furthermore, administration of FGK activated the sirtuin 1(SIRT1)/adenosine monophosphate-activated protein kinase (AMPK) pathway and inhibited expression of the pro-inflammatory cytokines such as IL-1β, IL-6, and TNF-α in liver tissue. These findings suggest that FGK could reduce the severity of non-alcoholic fatty liver disease (NAFLD) by inhibiting fat synthesis, promoting fat breakdown, and suppressing inflammation in HFD-induced obese mice. Full article
(This article belongs to the Special Issue Functional Foods and Natural Products: Bioactive Compounds and Beneficial Effects on Health—3rd Edition)
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11 pages, 1756 KiB  
Article
Deodorising Garlic Body Odour by Ingesting Natural Food Additives Containing Phenolic Compounds and Polyphenol Oxidase
by Tadahiro Hiramoto, Yuya Kakumu, Shodai Sato and Yoshika Sekine
Appl. Sci. 2024, 14(21), 9631; https://doi.org/10.3390/app14219631 - 22 Oct 2024
Viewed by 1871
Abstract
Garlic consumption is a well-known cause of unpleasant breath and body odour, with volatile organosulfur compounds, such as diallyl disulfide (DADS) and allyl methyl sulfide (AMS) responsible for the characteristic odour. Certain foods that are rich in polyphenols (PPs) and polyphenol oxidase (PPO) [...] Read more.
Garlic consumption is a well-known cause of unpleasant breath and body odour, with volatile organosulfur compounds, such as diallyl disulfide (DADS) and allyl methyl sulfide (AMS) responsible for the characteristic odour. Certain foods that are rich in polyphenols (PPs) and polyphenol oxidase (PPO) are known to deodorise garlic breath. However, no study into garlic body odour has been reported owing to the very low amounts of emitted volatile organosulfur compounds. Herein, we aimed to demonstrate the effects of ingesting natural food additives rich in both PPs and PPO on the emissions of skin-derived DADS and AMS using a passive flux sampler in conjunction with gas chromatography–mass spectrometry. Three healthy male subjects were subjected to garlic-consumption testing, with all subjects commonly observed to exhibit remarkably higher dermal DADS- and AMS-emission fluxes after consuming 45 g of cooked garlic, which then gradually decreased toward their initial baseline levels. In comparison, remarkably lower emission fluxes of both organosulfur compounds were observed after consuming a natural food additive following garlic consumption in a dose-dependent manner. The optimal amount of ingested natural food additive required to reduce garlic body odour was found to be 1–2 g. Considering the metabolic pathway associated with garlic-derived sulfur compounds and elimination reactions involving PPs and PPO, allyl mercaptan is likely to be a key substance involved in reducing garlic body odour through the ingestion of natural food additives. Full article
(This article belongs to the Special Issue Functional Foods and Natural Products: Bioactive Compounds and Beneficial Effects on Health—3rd Edition)
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Review

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26 pages, 6118 KiB  
Review
Plant-Derived Molecules Modulate Multidrug Resistance in Gastrointestinal Cancers: A Comprehensive Review
by Gloria Perazzoli, Cristina Mesas, Francisco Quiñonero, Kevin Doello, Mercedes Peña, Ana Cepero, Jorge Rodríguez-Criado, Jose Prados and Consolación Melguizo
Appl. Sci. 2025, 15(3), 1125; https://doi.org/10.3390/app15031125 - 23 Jan 2025
Cited by 1 | Viewed by 903
Abstract
Multidrug resistance (MDR) development against cytotoxic drugs by tumor cells is one of the main causes of treatment failure in gastrointestinal cancers, a group of cancers of great relevance due to their prevalence and/or mortality. This phenomenon is mediated by diverse mechanisms, including [...] Read more.
Multidrug resistance (MDR) development against cytotoxic drugs by tumor cells is one of the main causes of treatment failure in gastrointestinal cancers, a group of cancers of great relevance due to their prevalence and/or mortality. This phenomenon is mediated by diverse mechanisms, including the overexpression of members of the superfamily of membrane transporters of the ATP-binding cassette (ABC). Most of these molecules, including P-glycoprotein (P-gp or MDR1/ABCB), MDR-associated protein 1 (MRP1/ABCC1), MRP2, and breast cancer resistance protein (BCRP/ABCG2), are integrated in the cell membrane, acting as drug efflux pumps. Despite the use of various MDR modulators as adjuvants to improve the chemotherapy response, the results have not been satisfactory. Natural products from plants, such as flavonoids, alkaloids, terpenoids, and coumarins, are capable of modifying drug resistance, suggesting an improvement in the antitumoral effect of the current treatments without generating side effects. This review aims to provide an overview of the most recent studies in relation to plant-derived molecules and extracts that modulate resistance to antitumor drugs and that could be applied in the future in clinical practice to improve the treatment of patients with gastrointestinal cancer. Full article
(This article belongs to the Special Issue Functional Foods and Natural Products: Bioactive Compounds and Beneficial Effects on Health—3rd Edition)
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