Functional Bioactives from Edible Plants: Characterization and Application
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: closed (5 June 2026) | Viewed by 900
Special Issue Editors
Interests: design and processing of functional prefabricated foods; evaluation and quality improvement regulation of edible fungi flavor;the material basis and mechanism of action of functional polysaccharides
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This special issue highlights bioactive compounds derived from commonly consumed plants that offer well-documented health benefits. Unlike general plant nutrition studies, we focus on the specific physiological advantages of functional bioactives—such as polyphenols, flavonoids, carotenoids, glucosinolates, terpenes, and alkaloids—and their mechanisms in disease prevention and health promotion.
These plant-derived compounds deliver targeted benefits, including potent antioxidant and anti-inflammatory effects, immune modulation, cellular protection, gut microbiota regulation, and metabolic support. Their applications in cardiovascular health, neuroprotection, glycemic and lipid control, anti-aging, and cancer risk reduction are of particular interest.
As preventive health strategies gain global attention, scientifically validated plant bioactives offer natural solutions for reducing chronic disease risks and enhancing well-being. This issue welcomes research on the bioavailability and mechanisms impacts of these compounds, as well as their integration into functional foods and dietary interventions.
By bridging phytochemistry, nutritional science, and functional food development, this collection provides evidence-based insights for promoting healthspan, guiding dietary recommendations, and advancing plant-based food industry.
Prof. Dr. Yuntao Liu
Dr. Zhen Zeng
Guest Editors
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
- edible plants
- functional foods
- bioactive compounds
- antioxidant activity
- anti-inflammatory
- metabolic health
- polysaccharides
- polyphenols
- flavonoids
- carotenoids
- gut microbiota
- human health
- bioavailability
- plant extracts
- molecular mechanisms
- dietary intervention
- functional beverages
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