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Foods
Special Issues
Potential Health Benefits of Plant Food-Derived Bioactive Compounds: 2nd Edition
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Potential Health Benefits of Plant Food-Derived Bioactive Compounds: 2nd Edition

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 29 May 2026 | Viewed by 3080

Special Issue Editor

Dr. Qiang Peng

E-Mail Website
Guest Editor
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Interests: diet; food science; nutrition; dietary pattern; carbohydrate; polysaccharides
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In contemporary society, due to the improvement in individuals’ awareness of the importance of good health, the demand for nutritional foods is increasing. People are no longer satisfied with mere sustenance but prioritize the impact of food on their health. Consequently, the pursuit of pure, natural, and healthy sources of nutrition has become a prominent research issue. Against this backdrop, bioactive compounds in plant foods have garnered increased attention, as they have unique chemical structures and play pivotal roles in promoting human health. They are indispensable for sustaining the human immune system and combating diseases. Thus, studying bioactive compounds will allow individuals to make scientifically informed choices regarding their diets, enhancing their quality of life and well-being. Simultaneously, such research will facilitate advancements in food technology while offering greater possibilities for future developments within the healthcare industry.

This Special Issue of the journal Food will summarize and present the latest research findings regarding the multiple potential health benefits of bioactive compounds derived from plant foods. Our objective is to investigate the bioactive compounds derived from plant food sources. Indeed, we will not only emphasize the preventive health benefits of these compounds in terms of disease prevention but also focus, in depth, on their therapeutic effects in terms of preventing anti-oxidative stress, sustaining cardiovascular and cerebrovascular health, enhancing the immune system, and improving cognitive function, which are recognized as functional health benefits. We welcome original research articles and reviews that explore such topics and contribute to improving human nutritional health.

Dr. Qiang Peng
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • plant food-derived bioactive compounds
  • functional ingredients of food
  • preventive health benefits (potential to prevent certain diseases)
  • functional health benefits (with the effect of treating some diseases, such as antioxidant stress, cardiovascular and cerebrovascular health, immune system and cognitive function, etc.)
  • dietary nutrition
  • individual differences
  • dose–response relationship
  • nutrition
  • healthy foods

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Published Papers (3 papers)

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Research

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23 pages, 5621 KB  
Article
The Optimization of Viscozyme-Assisted Hydrolysis to Enhance Protein Extraction from VD20 Broken Rice: A Response Surface Approach for Functional Health Applications
by Do Trang Minh Pham, Trung Tinh Vo, Xuan Phong Huynh, Hanh Uyen Le, Binh An Pham, Chi Khang Van and Long Giang Bach
Foods 2026, 15(7), 1265; https://doi.org/10.3390/foods15071265 - 7 Apr 2026
Viewed by 506
Abstract
This study investigated and optimized the cellulose hydrolysis conditions of VD20 broken rice flour using Viscozyme to enhance protein content and protein recovery efficiency. Four processing variables, including pH (5.0–6.0), temperature (40–60 °C), enzyme concentration (20–40 U/g), and hydrolysis time (34–38 h), were [...] Read more.
This study investigated and optimized the cellulose hydrolysis conditions of VD20 broken rice flour using Viscozyme to enhance protein content and protein recovery efficiency. Four processing variables, including pH (5.0–6.0), temperature (40–60 °C), enzyme concentration (20–40 U/g), and hydrolysis time (34–38 h), were simultaneously evaluated using response surface methodology. The results indicated that temperature, enzyme concentration, and hydrolysis time influenced protein release and recovery, whereas pH had a limited effect within the studied range. All variables exhibited nonlinear effects, with distinct optimal regions beyond which protein extraction efficiency declined. The maximum protein content of approximately 77% was obtained at a pH of 5.56, temperature of about 55 °C, enzyme concentration of 30 U/g, and hydrolysis time of 36 h. In contrast, the highest protein recovery efficiency of approximately 54–55% was achieved at a pH of 5.53–5.57, temperature of about 53 °C, enzyme concentration of about 30 U/g, and hydrolysis time of about 36 h. Simultaneous optimization of both responses identified balanced conditions at a pH of about 5.53, temperature of about 53 °C, enzyme concentration of about 29 U/g, and hydrolysis time of about 36 h, yielding protein content of approximately 76–77% and protein recovery efficiency of about 55%. These findings demonstrate that optimization provides an effective strategy for maximizing protein utilization from VD20 broken rice and support the application of Viscozyme-assisted hydrolysis in the valorization of rice processing by-products. Full article
(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds: 2nd Edition)
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18 pages, 9001 KB  
Article
Nanoparticles for Synergistic Delivery of Curcumin and Quercetin Based on Zein and Sodium Caseinate: Preparation, Characterization, and Intestinal Absorption
by Yingxi Li, Renli Shi, Zhiyue Xu, Tianyi Huang, Sitong Wang, Yaxin Sang, Marcos A. Neves, Wenlong Yu and Xianghong Wang
Foods 2026, 15(2), 225; https://doi.org/10.3390/foods15020225 - 8 Jan 2026
Cited by 2 | Viewed by 895
Abstract
The purpose of the study was to characterize the basic structure of nanoparticles (Zein-CS-Cur-Que) embedded in curcumin and quercetin, realize the synergistic antioxidant of dietary polyphenols, and improve the transmembrane transport rate and bioavailability of curcumin. The oral delivery system Zein-CS-Cur-Que developed based [...] Read more.
The purpose of the study was to characterize the basic structure of nanoparticles (Zein-CS-Cur-Que) embedded in curcumin and quercetin, realize the synergistic antioxidant of dietary polyphenols, and improve the transmembrane transport rate and bioavailability of curcumin. The oral delivery system Zein-CS-Cur-Que developed based on the synergistic encapsulation of curcumin and quercetin using the anti-solvent method with corn alkyd-soluble proteins and sodium caseinate possessed varying nanoparticle sizes (173.96–191.03 nm) and good dispersibility (PDI < 0.17), and relied on electrostatic interactions, hydrogen bonding, and hydrophobic interactions to successfully encapsulate curcumin (94.62%) and quercetin (73.75%). The results showed that Zein-CS-Cur-Que enhanced the stability and antioxidant activity of curcumin, and increased the bioaccessibility (nearly 2-fold) and rate of translocation (nearly 2-fold) of curcumin in the gastrointestinal tract significantly. Therefore, the nanocomposite system developed in this study is crucial for the development of functional foods and dietary supplements, providing effective insights into the synergy of polyphenol interactions. Full article
(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds: 2nd Edition)
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Review

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29 pages, 462 KB  
Review
Antihypertensive Peptides and Hydrolysates Derived from Plant Proteins and Their Bioavailability
by Seyi David Adebayo, Sukanya Poddar and Jianmei Yu
Foods 2026, 15(5), 900; https://doi.org/10.3390/foods15050900 - 5 Mar 2026
Viewed by 1280
Abstract
Hypertension is a major controllable risk factor associated with cardiovascular disease, myocardial infarction, stroke, heart failure, and end-stage diabetes. While commercial antihypertensive drugs are effective in managing high blood pressure, they often come with a range of side effects. Additionally, individuals who begin [...] Read more.
Hypertension is a major controllable risk factor associated with cardiovascular disease, myocardial infarction, stroke, heart failure, and end-stage diabetes. While commercial antihypertensive drugs are effective in managing high blood pressure, they often come with a range of side effects. Additionally, individuals who begin anti-hypertensive treatment may need to continue these medications throughout their lifetime. In response to these challenges, recent studies have focused on the potential of antihypertensive peptides and hydrolysates derived from food proteins. Food protein-derived peptides and hydrolysates help lower blood pressure (hypertension) primarily by inhibiting the renin–angiotensin system (RAS). Some peptides or protein hydrolysates derived from milk and fish have been proven to be safe and effective anti-hypertensive products, and they are currently on the market. The bioactive peptides and hydrolysates derived from plant proteins with a long history of safe consumption are generally considered safe and have shown some advantages over animal protein-derived peptides. This review provides an up-to-date overview of plant protein-derived antihypertensive peptides and hydrolysates, covering their ACE- and renin-inhibiting activities and mechanisms, in vivo and clinical evidence, bioavailability, production and commercialization challenges, and perspectives for future research. Full article
(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds: 2nd Edition)
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