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Dietary Trace Elements and Bioactive Compounds in Food: Exploring Their...
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Dietary Trace Elements and Bioactive Compounds in Food: Exploring Their Health Implications

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: 31 January 2026 | Viewed by 3346

Special Issue Editor

Dr. Changhui Zhao

E-Mail Website
Guest Editor
College of Food Science and Engineering, Jilin University, Changchun 130062, China
Interests: natural bioactive compounds; selenium nutrition; probiotics; prebiotics; postbiotics; valorization of agrofood products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Dietary trace elements and bioactive compounds in food are increasingly recognized as cornerstones of optimal health and wellness. These nutrients, often found in minute quantities in our daily diets, play vital yet underappreciated roles in maintaining bodily functions and preventing chronic diseases. Trace elements such as selenium, zinc, and iron are essential for numerous biochemical processes, yet their precise mechanisms of action and health benefits are still being uncovered.

Similarly, bioactive compounds in food, including polyphenols, have gained significant attention for their potential to enhance health and longevity. These compounds are abundant in fruits, vegetables, nuts, and seeds, and their protective effects against oxidative stress, inflammation, and chronic diseases are well-documented. By examining the intricate relationships between dietary trace elements and bioactive compounds, researchers are unraveling the complex web of nutrients that support human health.

This exploration of dietary trace elements and bioactive compounds in food is not just about nutrition facts and figures. It is about understanding how these nutrients work together in our bodies to promote health and prevent disease.

Dr. Changhui Zhao
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

  • trace element
  • bioactive compounds
  • polyphenols
  • antioxidants
  • dietary postbiotics
  • nutrition
  • disease prevention

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Published Papers (5 papers)

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Research

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17 pages, 1869 KiB  
Article
Dietary Trace Elements and Arsenic Species in Rice: A Study of Samples from Croatian Supermarkets
by Ivana Rumora Samarin, Antonija Sulimanec, Tatjana Orct, Anica Benutić, Bernardo Marciuš, Karla Tomljanović and Jasna Jurasović
Foods 2025, 14(13), 2261; https://doi.org/10.3390/foods14132261 - 26 Jun 2025
Viewed by 235
Abstract
Rice (Oryza sativa L.) is a vital staple food and an important source of energy and macro- and micronutrients for billions of people. However, rice can accumulate undesirable levels of toxic trace elements, especially inorganic arsenic, which may pose a health risk. [...] Read more.
Rice (Oryza sativa L.) is a vital staple food and an important source of energy and macro- and micronutrients for billions of people. However, rice can accumulate undesirable levels of toxic trace elements, especially inorganic arsenic, which may pose a health risk. This study aimed to determine the concentrations of 29 essential and toxic elements and the fractions of four As species in 58 rice samples purchased in Croatian supermarkets. In addition, the influence of rice variety, cultivation methods, and origin on the composition of trace elements was analysed. The elements were quantified using inductively coupled plasma mass spectrometry (ICP-MS), and As species were quantified using high-performance liquid chromatography (HPLC) coupled with ICP-MS. Organic brown rice had higher concentrations of essential trace elements (Se, Zn, Cu, Fe, Mn, Co, Cr) than white rice, with organic brown rice containing more essential elements than conventionally grown rice. The average total arsenic concentration (tAs) across all samples was 142 ± 57 µg/kg, with brown, conventionally grown rice containing a higher amount. Arsenite was the predominant arsenic species. Regional differences in As and Se concentrations were observed. These results emphasize the complex relationship between trace elements in rice and their potential impacts on health. Full article
(This article belongs to the Special Issue Dietary Trace Elements and Bioactive Compounds in Food: Exploring Their Health Implications)
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22 pages, 11465 KiB  
Article
The Effect of Different Processing Methods on Metabolite Profiles by Comparative Metabolomics in Kernels and Sprouted Seeds of Foxtail Millet
by Lingda Han, Qi Li and Xiaowen Wang
Foods 2025, 14(11), 1900; https://doi.org/10.3390/foods14111900 - 27 May 2025
Viewed by 375
Abstract
Foxtail millet attracts much attention for its rich nutrients and health benefits. However, ultra-polishing has greatly reduced its nutrition. Germination can enhance nutrition value. Nevertheless, knowledge of nutrient changes in kernels and sprouted grains under different polishing methods and at different germination stages [...] Read more.
Foxtail millet attracts much attention for its rich nutrients and health benefits. However, ultra-polishing has greatly reduced its nutrition. Germination can enhance nutrition value. Nevertheless, knowledge of nutrient changes in kernels and sprouted grains under different polishing methods and at different germination stages is limited. Here, comparative metabolomics was used to detect metabolite changes in differently polished millets (Manually Polished Millet, MPM; Ultra-Polished Millet, UPM; Manually Ultra-Polished Millet, MUPM) and in sprouted grains with hot air drying (HAD) and freeze-drying (FD) at different germination times. Compared to whole grains, MPM, UPM, and MUPM had 306 to 720 down-regulated metabolites, reducing most antioxidants, essential amino acids, fatty acids, and vitamins in whole grains. For sprouted grains, metabolic activities were comprehensively activated. The early stages accumulated basic nutrients such as free and functional amino acids, small sugars, and essential fatty acids. The 16 h stage increased secondary antioxidant metabolites like flavonoids, and the 24 h germination generated more functional components such as sulfur-containing metabolites. More basic nutrients were preserved by FD in comparison to the reduced basic nutrients and increased antioxidant accumulation associated with HAD. This work systematically characterizes the metabolite changes in polished millets and sprouted grains, providing a reference for developing functional millet products. Full article
(This article belongs to the Special Issue Dietary Trace Elements and Bioactive Compounds in Food: Exploring Their Health Implications)
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24 pages, 5739 KiB  
Article
Multifaceted Biological Activities of Culinary Herb and Spice Extracts: In Vitro and In Silico Simulation Insights into Inflammation-Related Targets
by Nance Hontman, Jéssica Gonçalves, José S. Câmara and Rosa Perestrelo
Foods 2025, 14(9), 1456; https://doi.org/10.3390/foods14091456 - 23 Apr 2025
Viewed by 567
Abstract
Culinary herbs and spices are valued worldwide for their flavor, aroma, and medicinal benefits. They encompass diverse bioactive metabolites, such as polyphenols and terpenoids, which contribute to plant defense and offer anticarcinogenic, anti-inflammatory, antioxidant, and cognitive-enhancing effects. This study aimed to establish the [...] Read more.
Culinary herbs and spices are valued worldwide for their flavor, aroma, and medicinal benefits. They encompass diverse bioactive metabolites, such as polyphenols and terpenoids, which contribute to plant defense and offer anticarcinogenic, anti-inflammatory, antioxidant, and cognitive-enhancing effects. This study aimed to establish the volatile fingerprint of culinary herbs (lemon verbena, chives, basil, sage, coriander, and parsley) and spices (curcuma, nutmeg, cumin, black pepper, Jamaica pepper, and juniper berry) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). The predominant volatile organic metabolites (VOMs) identified were subjected to in silico molecular docking simulations of anti-Alzheimer’s (e.g., acetylcholinesterase (AChE), butyrylcholinesterase (BChE)), antioxidants (e.g., monoamine oxidase B (MAO-B), inducible nitric oxide synthase (iNOS)), and anti-inflammatory receptors (e.g., 5-lipoxygenase (5-LOX), cyclooxygenase-2 (COX-2)). The culinary herb and spice extracts were also subjected to in vitro assays to evaluate their potential as antioxidant (DPPH, ABTS, and ORAC) and anti-inflammatory (% protein denaturation) agents. A total of 121 VOMs were identified in the culinary herbs and spices, with the predominant chemical families being monoterpenoids (48.3%), sesquiterpenoids (14.0%), esters (11.9%), and carbonyl compounds (8.8%). In silico molecular docking simulations revealed that cuminaldehyde, β-caryophyllene, γ-curcumene, germacrene D, and τ-cadinol exhibited the strongest inhibitory activities against the selected receptors. Among the extracts, Jamaica pepper showed the highest antioxidant and anti-inflammatory activities, while lemon verbena exhibited the lowest ones. These findings highlight the promising potential of the studied culinary herbs and spices in the modulation of inflammatory processes related to Alzheimer’s disease. However, further investigations, particularly clinical studies, are recommended to validate these results and explore their therapeutic applications. Full article
(This article belongs to the Special Issue Dietary Trace Elements and Bioactive Compounds in Food: Exploring Their Health Implications)
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Review

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31 pages, 1499 KiB  
Review
Plant-Based Diet for Glycemic Control, Insulin Sensitivity, and Lipid Profile in Type 2 Diabetes: A Systematic Review
by Siwatt Thaiudom, Kakanang Posridee, Sunthara Liangchawengwong, Chantira Chiaranai, Saranya Chularee, Aoitip Samanros, Anant Oonsivilai, Naruemol Singha-Dong and Ratchadaporn Oonsivilai
Foods 2025, 14(11), 1919; https://doi.org/10.3390/foods14111919 - 28 May 2025
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Abstract
Background/Objective: Type 2 diabetes mellitus (T2D) is a chronic metabolic disorder characterized by hyperglycemia. Plant-based interventions have gained attention as potential complementary treatments alongside conventional therapies. This systematic review evaluates the efficacy of plant-based interventions in improving glycemic control, insulin sensitivity, lipid profiles, [...] Read more.
Background/Objective: Type 2 diabetes mellitus (T2D) is a chronic metabolic disorder characterized by hyperglycemia. Plant-based interventions have gained attention as potential complementary treatments alongside conventional therapies. This systematic review evaluates the efficacy of plant-based interventions in improving glycemic control, insulin sensitivity, lipid profiles, and other outcomes such as GLUT-4, Tumor Necrosis Facto-alpha, dietary inflammation index, plasma lipopolysaccharide, total antioxidant capacity, and malondialdehyde in individuals with T2D. Methods: We conducted a systematic search of PubMed, Scopus, and ScienceDirect databases to identify randomized controlled trials (RCTs) and observational studies. RCTs were used as an additional screening criterion. The review included studies on the effects of plant-based interventions, encompassing fruits, vegetables, herbs, spices, and their extracts. We analyzed data on glycemic control, insulin sensitivity, lipid profiles, and other metabolic markers. Results: Twenty-six studies were included in our analysis. Various interventions showed potential benefits, with improved glycemic control, insulin sensitivity, and lipid profiles. Specific interventions such as Ziziphus jujuba juice, black tea, caper fruit extract, and balanced diets were linked with positive outcomes. Based on the Functional Food Claim framework, all 26 studies met the quality criteria for novel foods. However, the novel food score varied, and results were inconsistent across different interventions. Conclusion: Although some plant-based interventions appear promising in managing T2D, the evidence remains inconclusive due to variability in study quality and methodology. Further high-quality RCTs are necessary to confirm these findings and to establish the optimal dosage, duration, and combinations of interventions for effective T2D management. Despite inconclusive results, few plant-based diets have promising outcomes. Healthcare providers, especially nurse case managers, can incorporate the findings of this study into their practice protocol to support self-management for individuals with TD2. Full article
(This article belongs to the Special Issue Dietary Trace Elements and Bioactive Compounds in Food: Exploring Their Health Implications)
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20 pages, 1677 KiB  
Review
A Review of Food Bioactives That Can Modulate miRNA Profiles for Management of Colorectal Cancer
by Xiaoqin Wan, Tolulope Joshua Ashaolu, Mao-Cheng Sun and Changhui Zhao
Foods 2025, 14(8), 1352; https://doi.org/10.3390/foods14081352 - 14 Apr 2025
Viewed by 632
Abstract
Colorectal cancer (CRC), the third leading cause of cancer globally, with high mortality, necessitates more effective treatments and adjunct therapies. MicroRNAs (miRNAs), short non-coding RNAs, regulate gene expression. Food-derived active components have the potential to modulate CRC cellular processes, aiding in the prevention [...] Read more.
Colorectal cancer (CRC), the third leading cause of cancer globally, with high mortality, necessitates more effective treatments and adjunct therapies. MicroRNAs (miRNAs), short non-coding RNAs, regulate gene expression. Food-derived active components have the potential to modulate CRC cellular processes, aiding in the prevention and management of CRC. This review explores the role of miRNAs in CRC and summarizes the anti-inflammatory, antioxidant, and pro-apoptotic effects of typical food bioactive components by modulating specific miRNAs. We investigate the potential and scientific basis of regulating miRNA expression through dietary therapy and preventive approaches, providing new directions for CRC treatment. Collectively, miRNAs regulate gene expression, impacting the onset, progression, metastasis, and treatment response of CRC. Food components such as curcumin and resveratrol modulate specific miRNAs, affecting CRC cell behavior. Bioactive food components influence CRC cell proliferation, apoptosis, and drug sensitivity by regulating key proteins and pathways. Full article
(This article belongs to the Special Issue Dietary Trace Elements and Bioactive Compounds in Food: Exploring Their Health Implications)
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