Molecular Interactions and Biological Functions of Bioactive Compounds in Food and Health

Dear Colleagues,

Bioactive compounds in foods (e.g., anthocyanins, phenolic acids, flavonoids, flavanols, catechins, polyphenols, and tannins) significantly influence human nutrition and health. There has been heightened interest in uncovering molecular compounds and elucidating their mechanisms since they constitute a substantial part of the diet and are a potential source of functional foods and nutraceuticals. Modern advances have facilitated the integration of nutrition and medicine, alongside developing more efficient and cost-effective healthcare solutions that utilize food for prevention and therapy.

Therefore, we invite authors to submit articles for this Special Issue exploring the metabolism of nutrients and bioactive dietary compounds, leading to a better understanding of mechanisms of action through biological research. This Special Issue encompasses several topics, including cell biology, biochemical activities, metabolic processes, omics, bioavailability, and food matrix interactions, emphasizing the importance of improving health and disease prevention.

Prof. Dr. Wuyang Huang
Dr. Daniela D. Herrera-Balandrano
Guest Editors

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