Editorial Board Members’ Collection Series in “Bioactive Foods and Ingredients for Health”

Dear Colleagues,

The nutritional status of a person is an indicator for the prediction of longevity and quality of life. The best intervention to promote quality of life and prevent disease is an adequate diet. Certain compounds which are part of food have different biological activities and can improve different physiological functions in the organism. The most studied bioactive ingredients are polyphenols, carotenoids, vitamins, fiber, omega-3 fatty acids, organic acids, and phytosterols. These compounds have attracted great attention due to their role in the prevention of several chronic diseases. Among the most studied bioactive foods are seeds, fats, vegetables, fruits, nuts, and legumes. There is increasing interest in determining bioactive foods and ingredients, and the processes for their consideration in dietary and public health recommendations are being discussed. It is necessary to have more solid evidence about the biological activities in which they are involved, the mechanism of action behind them, and adequate intakes. The effect produced by bioactive ingredients and foods can be different depending on different inter-individual factors such as the intestinal microbiome, nutrigenetics, epigenetics, etc. This Special Issue aims to provide an update on the scientific evidence on bioactive foods and ingredients and their ability to modulate metabolic processes, resulting in the promotion of better health.

Prof. Dr. Susana Gonzalez-Manzano
Prof. Dr. Dejian Huang
Dr. Maria Hayes
Guest Editors

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