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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) belonging to the section "Plant Foods".

Deadline for manuscript submissions: 23 December 2026 | Viewed by 9383

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-anonymized 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 (6 papers)

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Research

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22 pages, 12372 KB  
Article
Distillers’ Grains-Derived Bioactive Fraction Suppresses Colorectal Cancer Progression Through Modulation of Autophagy-Associated PI3K/AKT Signaling
by Ning An, Qian Liu, Jinmiao Tian, Xiaxia Fan, Hanqing Li, Shuhua Shan, Jiangying Shi and Zhuoyu Li
Foods 2026, 15(16), 2834; https://doi.org/10.3390/foods15162834 - 14 Aug 2026
Viewed by 470
Abstract
Fenjiu distillers’ grains are a major by-product of Fenjiu production and contain various bioactive components derived from cereal raw materials and microbial fermentation. Colorectal cancer (CRC) remains a global health challenge, and the development of safe and effective therapeutic agents is urgently needed. [...] Read more.
Fenjiu distillers’ grains are a major by-product of Fenjiu production and contain various bioactive components derived from cereal raw materials and microbial fermentation. Colorectal cancer (CRC) remains a global health challenge, and the development of safe and effective therapeutic agents is urgently needed. In this study, we successfully obtained DGAE-1 (distillers’ grains ethanol extract fraction 1), an ethanol-extracted bioactive fraction derived from Fenjiu distillers’ grains, with anti-colorectal cancer activity. LC-MS analysis tentatively annotated the chemical constituents of DGAE-1 fraction based on MS/MS fragmentation patterns and database similarity matching, with the major annotated compounds belonging to carboxylic acids and derivatives, organic nitrogen compounds, organic phosphoric acid derivatives, and other chemical classes. These annotated compounds may contribute to the biological activity of DGAE-1 fraction, although the specific active constituents remain to be further clarified. DGAE-1 fraction inhibited colorectal cancer cell proliferation and induced autophagy. Further studies indicated that the PI3K/AKT pathway is involved in DGAE-1 fraction-induced autophagy. The results of this study demonstrate that DGAE-1 fraction exerts anti-colorectal cancer activity in both cellular and animal models. These findings provide new insights into the development and utilization of Fenjiu distillers’ grains and highlight their potential as a source of bioactive compounds for health-related applications. Full article
(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds: 2nd Edition)
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19 pages, 7002 KB  
Article
Dual-Enzyme Biocatalytic Synthesis of Novel Rebaudioside M Analogs with Enhanced Aqueous Solubility, Physicochemical Stability, and Sensory Profiles
by Hye-Jin Kang, Ok-Cheol Kim, Da-Eun Jang, Hee-Min Lee, Bu-Soo Park, Masayuki Okuyama, Jeong-Yong Cho, Seong-Jin Hong and Young-Min Kim
Foods 2026, 15(15), 2647; https://doi.org/10.3390/foods15152647 - 28 Jul 2026
Viewed by 518
Abstract
Rebaudioside M (RM), a steviol glycoside derived from Stevia rebaudiana Bertoni, has emerged as a promising next-generation zero-calorie sweetener. However, its low natural abundance and poor aqueous solubility limit its practical application in beverage formulations. To address these limitations, two novel RM analogs, [...] Read more.
Rebaudioside M (RM), a steviol glycoside derived from Stevia rebaudiana Bertoni, has emerged as a promising next-generation zero-calorie sweetener. However, its low natural abundance and poor aqueous solubility limit its practical application in beverage formulations. To address these limitations, two novel RM analogs, RMLC1 and RMLC2, were synthesized from stevioside (ST) through a two-step biocatalytic strategy. ST was first α-glucosylated by Leuconostoc kimchii dextransucrase to generate the α-glucosylated intermediate RD2, which was subsequently β-glucosylated by UGT76G1 to produce RMLC1 and RMLC2, with more than 95% conversion of RD2. RMLC1 and RMLC2 were stable at temperatures up to 120 °C and across a pH range of 2–10. RMLC1 and RMLC2 exhibited 139- and 127-fold higher aqueous solubility than RM, respectively, due to α-glucosylation-induced changes in molecular conformation. In a commercial low-pH beverage, both analogs showed approximately 3-fold greater storage stability than RM. In vitro digestion assays demonstrated that both analogs released less than half the glucose generated from enzymatically modified stevia. Electronic tongue analysis suggested that RMLC1 exhibited a balanced, blend-friendly taste profile, while RMLC2 displayed a sweetness-forward profile with minimal bitterness. Full article
(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds: 2nd Edition)
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23 pages, 3728 KB  
Article
Structural Characteristics and Efficacy of Polysaccharides from Fenjiu Vinasse in Alleviating DSS-Induced Ulcerative Colitis
by Huiqin Guo, Yi Chen, Jiangying Shi, Shuhua Shan, Zhuoyu Li, Nifei Wang and Xiushan Dong
Foods 2026, 15(14), 2575; https://doi.org/10.3390/foods15142575 - 22 Jul 2026
Viewed by 541
Abstract
Vinasse, a major by-product of Fenjiu liquor production, is enriched with polysaccharides. However, their structural characteristics and potential anti-inflammatory functions remain unclear. In this study, polysaccharides from Fenjiu vinasse (VPS) were extracted and fractionated into seven sub-fractions (VPS-20 to VPS-80) via sequential alcohol [...] Read more.
Vinasse, a major by-product of Fenjiu liquor production, is enriched with polysaccharides. However, their structural characteristics and potential anti-inflammatory functions remain unclear. In this study, polysaccharides from Fenjiu vinasse (VPS) were extracted and fractionated into seven sub-fractions (VPS-20 to VPS-80) via sequential alcohol precipitation. The molecular weight (Mw) of the fractions gradually decreased with increasing ethanol concentration. Monosaccharide composition analysis revealed that VPS and its fractions were mainly composed of glucose, mannose, and galactose. Among them, VPS-30 exhibited the most potent anti-inflammatory activity in LPS-induced RAW 264.7 macrophages by significantly reducing NO, IL-1β, IL-6, and TNF-α production. Structural characterization by methylation analysis and NMR spectroscopy indicated that VPS-30 contained six major glycosidic linkages, including 2,3-Araf, T-Manp, 4-Manp, 3-Galp, 4-Glcp, and 4,6-Manp, and its detailed structure was predicted. Furthermore, in DSS-induced ulcerative colitis (UC) mice, VPS-30 markedly alleviated colonic inflammation, restored intestinal barrier integrity by upregulating MUC-2, occludin, and ZO-1, and reshaped gut microbiota diversity, particularly by increasing beneficial genera such as Limosilactobacillus, Butyricicoccus, and Ligilactobacillus. Overall, these findings suggest that Fenjiu vinasse polysaccharides exert significant anti-inflammatory effects and may serve as promising functional food candidates for UC intervention. Full article
(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds: 2nd Edition)
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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
Cited by 2 | Viewed by 975
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 4 | Viewed by 1759
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
Cited by 3 | Viewed by 4243
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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