Taking Advantage of Nature Towards Health: Extraction and Application of Nutrients and Phytochemicals in Foods

Dear Colleagues,

The functional compounds in foods and by-products have attracted the attention of the scientific community because of the requirement of finding and controlling the factors that contribute to lessening the prevalence and severity of certain diseases and aging. In this connection, the bioactive constituents of foods and, especially, of those recovered from by-products, may be suitable to be applied as ingredients in the development of functional foods and ingredients, as well as nutraceuticals. Nevertheless, the application of these bioactive molecules as functional foods and ingredients has remained limited for several reasons, mainly because of the lack of appropriate multi-disciplinary studies. As a result of this, the present Special Issue is aimed at gathering outstanding cross-disciplinary approaches (reviews and original research) applying the optimization and validation of analytical methods of extraction and analysis of bioactive compounds, and of new markers of functionality in humans by advanced techniques, the design and development of new functional foods, beverages, and ingredients, as well as the evaluation of their stability in storage, and intervention studies in vitro and in vivo, characterizing the potential of bioactive nutrients and non-nutrients in foods and agro-food by-products, as well as the result of their microbial metabolism from the biological activity and health protection perspective.

Dr. Raúl Domínguez-Perles
Prof. Cristina García-Viguera
Dr. Nieves Baenas Navarro
Guest Editors

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