Food-Derived Bioactive Compounds in Health and Disease

Dear Colleagues,

There is substantial research interest in bioactive compounds found in foods and dietary supplements, whether beneficial or harmful. Food-derived compounds are investigated for their health-promoting effects, including their antioxidant, anti-inflammatory, antihypertensive, anticarcinogenic, antimutagenic, and antimicrobial properties, to name a few. Depending on the compound, whether novel or well researched, and the outcome under investigation, research in this arena is conducted using in vitro methods, animal studies, or clinical trials. Of particular interest are investigations into potential mechanisms of action of bioactive compounds at the molecular, cellular, or organismal levels. In addition to studies focusing on the bioactivities of these compounds, consideration of their bioaccessibility and bioavailability is an under-researched issue, as these are food-derived compounds that must travel through the gastrointestinal tract, undergo colonic microbial or hepatic biotransformation and transport before reaching target tissues and cells.

To help to address this research gap, this Special Issue invites original research papers or reviews that focus on the assessment of the bioactivities, mechanisms of action, bioaccessibility, and/or bioavailability of potential bioactive compounds in foods and food-derived extracts or supplements. Studies describing novel methods to assess these outcomes, and studies extending existing work into the bioactivity of compounds, while taking into consideration their bioavailability, are also encouraged.

Dr. Stan Kubow
Dr. Michèle M Iskandar
Guest Editors

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