The Chemistry of Food Bioactive Components from Natural Product: Extraction, Isolation, Characterization and Biological Significances

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (30 September 2022)

Special Issue Editors

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Guest Editor
Department of Biomedical and Pharmaceutical Sciences, College of Pharmacy, Idaho State University, Pocatello, ID, USA
Interests: HPLC; LC-MS; NMR; ICP-OES; ICP-MS; antioxidant activity; waste management; biological assay; purification and characterization of bioactive compounds; chemical modification of bioactive compounds; environment stress on onion; storage system; packing
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Water Quality Testing Laboratory, Government of Nepal, Kathmandu, Nepal
Interests: chromatographic and spectroscopic techniques; isolation; purification and characterization of phytochemicals; green chemistry; renewable fuel synthesis; bio-mass conversion; heterogeneous catalyst; nanocomposites and organic synthesis

Special Issue Information

Bioactive compounds have the capacity to influence health via physiological and immunological effects. They are present in small quantities in foods and in natural products, but nonetheless, they have been demonstrated to such  bioactivities as anti-inflammatory, antioxidant, anti-carcinogenic, anti-depressant, and anti-microbial properties that are beneficial to our health beyond basic nutritional standards. Thus, the evaluation of the biological properties that bioactive components have on our health has garnered a huge amount of , and they have begun to be used extensively in different commercial sectors, such as in the pharmaceutical and nutraceutical, cosmetics, and food processing industries.

A wide range of techniques have been used to process bioactive compounds from their source to the industries in which they are used. Recently, new and sophisticated chromatographic and spectroscopic techniques have been introduced for the purification and characterization of bioactive compounds from different sources such as plants, marine organisms, microorganisms, and waste from fruits and vegetables. Apart from these sources, bioactive compounds from fermented foods also act as a potential source of health benefits. They have the probability to lower the risks of several cancers, including breast, prostate, and colon cancer, and cardiovascular disease and have also been shown to improve bone health.

The biological activities of bioactive compounds are based on the lead or the privileged scaffold present in the structure. The different scaffolds that are present in natural bioactive compounds are carotenoids, flavonoids, indole, purine, chromone, coumarin, carnitine, choline coenzyme Q, benzothiphene, phytosterols, phytoestrogens, polyphenols, lactone, glucosinolates, among others. These privileged scaffolds are able to modify themselves into multiple molecules with different bioactivities. Some of the bioactive compounds that exist in large quantities have an adverse effect on health. These components have amassed their influence in analytical chemistry, medicinal chemistry, pharmacology, green chemistry, nanotechnology, and metal chelation, and it is extremely important to study extraction and isolation techniques and their biological significance in order to take full advantage of the health benefits offered by bioactive compounds.

Dr. Kavita Sharma
Dr. Samjhana Pradhan
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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 100 words) can be sent to the Editorial Office for announcement on this website.

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.


  • bioactive compounds
  • natural products
  • chromatography
  • spectroscopy
  • biological significance
  • green and cost-effective methods
  • flavonoids
  • polyphenols
  • extraction, isolation, and purification

Published Papers

There is no accepted submissions to this special issue at this moment.
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