Bioactive Research of Phytochemicals Derived from Edible Plants and Fungi

Dear Colleagues,

Phytochemicals as organic chemical compounds occurring naturally or produced by plants and fungi in many cases are secondary metabolites. Generally, they are produced in response to various stressful conditions to defend against biotic and abiotic threats. Many of these compounds are characterized by various bioactive properties such as antioxidant, anti-inflammatory, anti-microbial, enzyme inhibitory, or activator effects, which determine their use in humans. Moreover, bioactive compounds can influence the structure and quality of food products. The research conducted by scientists from various fields focuses on their identification, determination, and biological activity. The bioactive compounds contained in food may significantly influence its health-promoting properties. Natural substances which occur in edible plants and fungi can determine the bioactive properties of food products. The growing consumer awareness of the health effects of nutrition prompts scientists and food producers to use bioactive compounds of natural origin to increase the nutraceutical potential of the food.

For this Special Issue on “Bioactive Research of Phytochemicals Derived from Edible Plants and Fungi’’, we welcome papers that enhance our understanding of the occurrence of natural bioactive substances, their bioactive properties, the correlation between structure and activity, potential use in food technology, and factors influencing their production by plants and fungi.

Dr. Urszula Złotek
Dr. Małgorzata Sierocka
Guest Editors

Manuscript Submission Information

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