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Foods
Special Issues
Food Bioactive Compounds in Disease Prevention and Health Promotion
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Food Bioactive Compounds in Disease Prevention and Health Promotion

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 31 August 2025 | Viewed by 1356

Special Issue Editor

Prof. Dr. Wencheng Zhang

E-Mail Website
Guest Editor
Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
Interests: food nutrition and bioactive compounds; biological treatment of agricultural products and development of edible enzymes; physical processing technology for agricultural products and the development of convenient foods

Special Issue Information

Dear Colleagues,

Agricultural products are rich in various bioactive compounds, which are naturally occurring substances in foods that offer additional health benefits beyond basic nutrition. These compounds possess specific functional properties that have a direct impact on human health. High-purity and natural bioactive compounds are crucial for exploring mechanisms and their potential application in preventing and treating various diseases. This Special Issue will explore innovative technologies, such as supercritical fluid extraction, ultra-high pressure, ultrasound technology, alternating electromagnetic fields, and biological treatment, which have emerged as promising alternatives. Additionally, we will emphasize research pertaining to the development of nutritional functional foods, thereby exploring the potential for harnessing the health-beneficial characteristics of these new, highly significant yet underutilized sources of natural products.

Prof. Dr. Wencheng Zhang
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 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.

Keywords

  • ultra-high pressure
  • supercritical fluid extraction
  • natural bioactive compounds
  • functional properties
  • edible jiaosu

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

19 pages, 8455 KiB  
Article
Stachydrine from Natural Foods Alleviates Hyperuricemia by Modulating Renal Urate Transporters and Suppressing Mitochondrial Oxidative Stress
by Jian Guo, Jinhui Jia, Ailin Wang, Yunqi Gu and Xiaodong Xia
Foods 2025, 14(10), 1718; https://doi.org/10.3390/foods14101718 - 12 May 2025
Viewed by 227
Abstract
Hyperuricemia (HUA) is a metabolic disease caused by disrupted purine metabolism, characterized by abnormally elevated uric acid (UA) levels. Stachydrine, an alkaloid in natural foods, exhibits multiple biological activities. This study aimed to evaluate the effects of stachydrine on alleviating HUA. An HUA [...] Read more.
Hyperuricemia (HUA) is a metabolic disease caused by disrupted purine metabolism, characterized by abnormally elevated uric acid (UA) levels. Stachydrine, an alkaloid in natural foods, exhibits multiple biological activities. This study aimed to evaluate the effects of stachydrine on alleviating HUA. An HUA mouse model was established through high-nucleoside diet induction, and stachydrine’s effects on UA levels and renal injury were investigated. Our findings revealed that stachydrine enhanced uric acid excretion by upregulating ATP-binding cassette subfamily G member 2 (ABCG2). Furthermore, stachydrine mitigated HUA-induced renal inflammation, mitochondrial oxidative stress and apoptosis. Mechanistically, stachydrine facilitated the nuclear translocation of nuclear factor erythroid 2-related factor 2 (Nrf2) by downregulating Kelch-like ECH-associated protein 1 (Keap1), subsequently activating the Keap1/Nrf2 signaling pathway and alleviating local oxidative stress. This study demonstrated the UA-lowering and renoprotective effects of stachydrine, suggesting its potential as a functional food ingredient for mitigating HUA. Full article
(This article belongs to the Special Issue Food Bioactive Compounds in Disease Prevention and Health Promotion)
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11 pages, 565 KiB  
Article
The Preparation of Black Goji Berry Enzyme and Its Therapeutic Effect on Alcoholic Liver Injury in Mice
by Keshan Wang, Zhishan Zhang, Wenge Xu, Shuyuan Yang, Jing Zhao, Zeyu Wu and Wencheng Zhang
Foods 2025, 14(3), 523; https://doi.org/10.3390/foods14030523 - 6 Feb 2025
Viewed by 951
Abstract
This study aimed to prepare a black goji berry enzyme (BGBE) using high acyl gellan gum as a substitute for aqueous slurry, followed by fermentation with Saccharomyces cerevisiae (SC) for 48 h, pasteurization, and subsequent fermentation with Lactobacillus plantarum (SC) for 48 h [...] Read more.
This study aimed to prepare a black goji berry enzyme (BGBE) using high acyl gellan gum as a substitute for aqueous slurry, followed by fermentation with Saccharomyces cerevisiae (SC) for 48 h, pasteurization, and subsequent fermentation with Lactobacillus plantarum (SC) for 48 h to obtain the optimal BGBE sample. The anthocyanin content and in vitro antioxidant activity were significantly enhanced. The primary objective of this study was to evaluate the potential therapeutic effect of BGBE on alcoholic liver injury (ALD) in mice. An animal model of alcoholic liver injury was established, and the levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), triglycerides (TG), total cholesterol (TC), malondialdehyde (MDA), superoxide dismutase (SOD), alcohol dehydrogenase (ADH), and aldehyde dehydrogenase (ALDH) in the serum and liver were analyzed. Furthermore, histopathological examination was performed using hematoxylin–eosin staining. The results indicated that BGBE significantly improved the liver histopathological condition in mice, markedly reducing the serum levels of ALT, AST, TG, TC, and the hepatic MDA levels (p < 0.05), while significantly increasing the levels of SOD, ADH, and ALDH (p < 0.05). The therapeutic effect of BGBE on alcoholic liver injury appears to be associated with its antioxidant properties. Full article
(This article belongs to the Special Issue Food Bioactive Compounds in Disease Prevention and Health Promotion)
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