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Health Benefits of Bioactive Compounds from Vegetable Sources

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

Deadline for manuscript submissions: closed (30 May 2026) | Viewed by 21215

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Special Issue Editors

Prof. Dr. Carlos Díaz Romero

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Department of Chemical Engineering and Pharmaceutical Technology, C/Astrofísico Francisco Sánchez s/n. University of La Laguna, 38201 Santa Cruz de Tenerife, Spain
Interests: nutritional characterization of foods; Macaronesia region; bioactive compounds; healthy properties; vegetable foods; alcoholic beverages; sustainability; sensory analysis

Dr. Jesús Heras-Roger

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Area de Nutrición y Bromatología, Facultad de Farmacia, Department of Chemical Engineering and Pharmaceutical Technology, University of La Laguna, C/Astrofísico Francisco Sánchez s/n, 38201 Santa Cruz de Tenerife, Spain
Interests: nutritional characterization of foods; bioactive compounds; chemical contaminant occurrence; wines; macaronesia; sensory analysis
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. José Luis Guil Guerrero

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Department of Agronomy, Food Technology area, School of Engineering. University of Almería, C/ Sacramento s/n, La Cañada, 04120 Almería, Spain
Interests: nutritional characterization of foods; bioactive compounds; antitumor activity; wild edible plants; Palaeolithic diets

Dr. Miguel Ángel Rincón-Cervera

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Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Laboratory of Lipids, Santiago, Chile
Interests: food

Special Issue Information

Dear Colleagues,

Bioactive compounds have attracted considerable scientific interest, primarily because of their potential health benefits beyond basic nutrition. These compounds have a wide variety of biological activities, including antioxidant, anti-inflammatory, immunomodulatory, and other health-promoting properties. Therefore, the bioactive compounds found primarily in vegetables are essential for the prevention and management of chronic and lifestyle-related diseases, such as cardiovascular disorders, type 2 diabetes, neurodegenerative conditions, and certain types of cancer. Recent research has shown that a regular consumption of bioactive compounds-rich foods, such as fruits, vegetables, whole grains, legumes, nuts, seeds, algae, and other minimally processed food sources is beneficial for maintaining overall health and reducing the risk of chronic diseases.

This Special Issue focuses on the study of phenolics, carotenoids, tocopherols, and sterols from vegetables and other minimally processed food sources, emphasizing their nutritional importance and their health-promoting properties. A key focus is placed on their occurrence in foods and their role in physiological processes, including their impact on oxidative stress reduction, gut microbiota modulation, and metabolic regulation. Furthermore, this series of articles highlights the benefits of whole food consumption over isolated supplementation, emphasizing the synergistic interactions that enhance the bioavailability and efficacy of them.

All of this could help us to gain a deeper understanding of the nutritional and functional role of these healthy compounds and support the design of innovative functional foods. Moreover, the information in this Special Issue could be useful in establishing the dietary recommendations of these beneficial compounds for both healthy and diseased populations.

Prof. Dr. Carlos Díaz Romero
Dr. Jesús Heras-Roger
Prof. Dr. José Luis Guil Guerrero
Dr. Miguel Ángel Rincón-Cervera
Guest Editors

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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.

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Keywords

phenolics
carotenoids
tocopherols
phytosterols
immunomodulatory properties
anti-inflammatory activity
antioxidant activity
functional foods
vegetable foods
unprocessed foods

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Published Papers (12 papers)

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25 pages, 737 KB

Open AccessArticle

Brewer’s Spent Grain Flour: Chemical Composition, Functional Properties, and Influence on Gut Microbiota

by Cristina Clavel, Vanesa Núñez-Gómez, Nieves Baenas, Rocío González-Barrio, Belén Olga Ferrando, Lorena Sánchez-Martínez, Marina Santaella and María Jesús Periago

Foods 2026, 15(11), 1931; https://doi.org/10.3390/foods15111931 - 29 May 2026

Viewed by 269

Abstract

Brewers’ spent grain (BSG), which accounts for approximately 85% of the by-products generated during beer production, is a valuable source of dietary fibre, proteins and antioxidant compounds. This study aimed to characterise the chemical composition, techno-functional properties, antioxidant capacity and potential prebiotic effect of BSG flour as a sustainable functional ingredient. Dietary fibre composition, mineral content, and extractable and non-extractable (poly)phenol fractions were determined. The prebiotic potential of BSG flour was evaluated using an in vitro fermentation model with human faeces. Microbial metabolic activity was assessed through the production of short-chain fatty acids (SCFAs), lactate and ammonium, alongside changes in antioxidant capacity during fermentation, while microbiota composition was analysed by 16S rRNA amplicon sequencing. BSG flour showed high levels of insoluble fibre, mainly hemicellulose and arabinoxylans, as well as proteins and non-extractable (poly)phenols, particularly hydroxycinnamic acid derivatives. In vitro fermentation led to a significant increase in SCFA production, particularly acetate and propionate, indicating active degradation of fibre polysaccharides. These metabolic changes were accompanied by enhanced antioxidant capacity and shifts in microbiota composition, including an increased relative abundance of Bifidobacterium species. Overall, this study suggests that BSG flour could be used as a novel ingredient for the development of dietary-fibre-rich foods with potential gut health benefits. Full article

(This article belongs to the Special Issue Health Benefits of Bioactive Compounds from Vegetable Sources)

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17 pages, 1016 KB

Open AccessArticle

Extraction of Phenolic-Rich Fractions from Borago officinalis By-Products with Antioxidant and Antimicrobial Activities

by Eva Tejedor-Calvo, Adrián Orihuela-Jaro, Laura Jaime, Laura de la Fuente-Nieto and Diego Morales

Foods 2026, 15(11), 1917; https://doi.org/10.3390/foods15111917 - 28 May 2026

Viewed by 220

Abstract

Borage (Borago officinalis) is an herbaceous plant recognized for its bioactive properties and, particularly, for its culinary use in Mediterranean countries. In gastronomy, the petioles are generally consumed, while a substantial proportion of leaves and other tissues are discarded. These borage by-products (BBPs) constitute a valuable source of phenolic compounds with potential biological activities, including antioxidant and antimicrobial effects. Accordingly, this study evaluated both conventional solid–liquid extractions and an advanced technology, ultrasound-assisted extraction (UAE), to obtain bioactive BBP fractions. Different hydroethanolic mixtures were initially assessed. Although extractions using 25% ethanol did not yield the highest total phenolic content (TPC), they produced extracts with the strongest antioxidant capacity, as reflected by the highest Trolox equivalent antioxidant capacity (TEAC) values against DPPH^● and ABTS^●+ (24 and 117 µmol/g). Response surface methodology (RSM) was employed to establish the most suitable extraction time and temperature (78 min, 70 °C) to maximize extraction yield, TPC, and radical-scavenging activity. In contrast, UAE enabled the use of milder conditions (45 min, 25 °C) while still achieving comparable TPC and TEAC values (15%, 29 and 246 µmol/g). Phenolic characterization of selected extracts revealed the presence of nine compounds, with epigallocatechin and rosmarinic acid identified as the major constituents. These extracts exhibited antibacterial activity against Staphylococcus aureus and Escherichia coli, whereas no inhibitory effect was observed against Listeria innocua. Overall, these results highlight the bioactive potential of BBP extracts and encourage further investigations into their functional properties, as well as sensory and consumer acceptance studies. Full article

(This article belongs to the Special Issue Health Benefits of Bioactive Compounds from Vegetable Sources)

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14 pages, 1115 KB

Open AccessArticle

Renoprotective Potential of Beetroot Spent Extract Under Hyperglycemic Conditions

by Wachiraporn Tipsuwan, Onsaya Kerdto, Phronpawee Srichomphoo, Wittaya Chaiwangyen, Pongsak Angkasith, Yanping Zhong and Somdet Srichairatanakool

Foods 2026, 15(4), 769; https://doi.org/10.3390/foods15040769 - 20 Feb 2026

Viewed by 626

Abstract

Diabetic nephropathy is a major complication of diabetes mellitus, primarily driven by hyperglycemia-induced oxidative stress and renal tubular cell injury. Beetroot (Beta vulgaris L.) is rich in antioxidant phytochemicals, and its industrial processing generates large amounts of spent material that may retain significant bioactive compounds. This study evaluated the phytochemical profile, antioxidant capacity, and renoprotective potential of beetroot spent extracts under hyperglycemic conditions. Beetroot spent material was extracted using hot water and 70% ethanol. Total phenolic, flavonoid, and betalain contents were quantified, and antioxidant activity was assessed using the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assay. Phytochemical characterization was performed by ultra-high-pressure liquid chromatography–electrospray ionization–quadrupole time-of-flight mass spectrometry (UHPLC-ESI-QTOF-MS). Cytotoxicity was evaluated in peripheral blood mononuclear cells, SH-SY5Y, HEK-293, and MDA-MB-231 cells using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. Renoprotective effects were investigated in HEK-293 renal tubular cells cultured under normal (5.5 mM) and high-glucose (200 mM) conditions. UHPLC-ESI-QTOF-MS was used to identify over 80 phenolic and flavonoid compounds including quercetin, epicatechin, and epigallocatechin gallate. The hot water extract exhibited superior antioxidant activity, achieving approximately 90% ABTS radical inhibition. Beetroot spent extract showed no cytotoxicity at concentrations below 1 mg/mL and significantly restored HEK-293 cell viability (>90%) under high-glucose conditions at concentrations ≥31.25 µg/mL. In conclusion, beetroot spent water extract possesses strong antioxidant and renoprotective activities against hyperglycemia-induced renal cell damage, supporting its valorization as a sustainable functional food ingredient for diabetes-related health applications. Full article

(This article belongs to the Special Issue Health Benefits of Bioactive Compounds from Vegetable Sources)

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21 pages, 4628 KB

Open AccessArticle

Effect of Popping and Steam Cooking on Total Ferulic Acid, Phenolic and Flavonoid Contents, and Antioxidant Properties of Sukhothai Fragrant Black Rice

by Thayada Phimphilai, Onsaya Kerdto, Kajorndaj Phimphilai, Phronpawee Srichomphoo, Wachiraporn Tipsuwan, Pornpailin Suwanpitak, Yanping Zhong and Somdet Srichairatanakool

Foods 2026, 15(2), 320; https://doi.org/10.3390/foods15020320 - 15 Jan 2026

Viewed by 843

Abstract

This study investigated the effects of thermal processing and extraction solvents on the phytochemical composition, antioxidant potential, and cytotoxic activity of Sukhothai fragrant rice (Oryza sativa L.). Rice subjected to three processing methods, unprocessed (raw), popped/puffed and steam-cooked, was extracted using hot water or 70% (v/v) ethanol, yielding six extracts. Trans-ferulic acid, γ-oryzanol and anthocyanins were quantified using HPLC-DAD and HPLC-ESI-MS, while total phenolic and flavonoid contents, and antioxidant activities were evaluated using Folin–Ciocalteu, aluminium chloride, DPPH and ABTS assays. Cytotoxicity was assessed in Huh7 hepatocellular carcinoma cells. Water extracts consistently produced higher yields and contained greater total phenolic, flavonoid and anthocyanin contents, resulting in stronger antioxidant activity. Unprocessed rice water extract exhibited the highest trans-ferulic acid recovery and antioxidant capacity. Thermal processing, particularly steamed cooking, markedly reduced phytochemical contents, likely due to heat-induced degradation. In contrast, ethanolic extracts yielded lower quantities but higher concentrations of less polar bioactive compounds and exhibited greater cytotoxic effects. Overall, minimal thermal processing combined with aqueous extraction best preserved antioxidant compounds, while ethanolic extraction enhanced biological potency. These findings highlight the importance of processing intensity and solvent polarity in optimizing the nutraceutical and functional potential of black rice. Full article

(This article belongs to the Special Issue Health Benefits of Bioactive Compounds from Vegetable Sources)

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17 pages, 1810 KB

Open AccessArticle

Nutrients and Bioactive Compounds in Peruvian Pacay (Inga feuilleei D.C.)

by Mario Cotacallapa-Sucapuca, Rosa M. Cámara, María Ciudad-Mulero, Genciana Serruto-Medina, Romualdo Vilca-Curo, Claudia Arribas, Mercedes M. Pedrosa, Patricia Morales and Montaña Cámara

Foods 2026, 15(2), 278; https://doi.org/10.3390/foods15020278 - 12 Jan 2026

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Abstract

Pacay (Inga feuilleei D.C.) is a species native to Peru. To the author’s knowledge, the only information found in the literature reference of the chemical composition of the pacay’s edible part (fruit) corresponds to the Peruvian table of food composition of the Ministry of Health. Considering the lack of information on this important plant, this study aims to (1) compare the nutritional profiles of the Limeña and Corriente varieties, (2) evaluate the distribution of bioactive compounds across the fruit’s principal fractions (pulp, seed, and peel/mesocarp), and (3) determine the antioxidant capacity and bioactives associated with each fraction. Results showed clear differences both between plant tissues and between genotypes. The edible part showed high amounts of carbohydrates (84–87%), seeds are rich in protein (18–21%), and peels are rich in fiber (around 34%). Amylopectin was the majority starch fraction (86%) found in pacay seeds. All pacay fractions stand out for their high content of total polyphenols, being higher in the case of the peel (1843 mg GAE/100 g). Hydroxycinnamic acids content (40–136 mg FAE/100 g) was higher than the flavonols (18–50 mg GAE/100 g), and both were present in higher amounts in the case of the seed fraction. These findings could be important to enhance the knowledge about this species and its revalorization as functional ingredients to be used in food formulation. Full article

(This article belongs to the Special Issue Health Benefits of Bioactive Compounds from Vegetable Sources)

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18 pages, 530 KB

Open AccessArticle

Valorization of Papaya By-Products: Bioactive Potential of Peel and Seeds and Their In Vitro Bioavailability

by Sayonara Reyna, María de Guía Córdoba, María Ángeles Rivas, Iris Gudiño, María Vázquez-Hernández, Víctor Otero-Tuárez and Rocío Casquete

Foods 2025, 14(22), 3885; https://doi.org/10.3390/foods14223885 - 13 Nov 2025

Cited by 2 | Viewed by 2812

Abstract

Papaya (Carica papaya L.) processing generates by-products that can serve as sustainable sources of bioactive compounds. This study aimed to extract and characterize the bioactive compounds from the peel and seeds of different papaya varieties and evaluate their antioxidant and antimicrobial potential, as well as their behavior under simulated digestion. The results indicated that Maradol seeds possessed the highest total phenolic content and antioxidant values, demonstrating superior compositional and functional profiles, and that seed extracts overall had greater antibacterial efficacy than peel extracts, with Hawaiian seed extracts exhibiting the greatest overall inhibition. Furthermore, under simulated gastrointestinal conditions, the combined extracts from peel and seeds effectively preserved phenolics through the gastric and intestinal phases and notably enhanced the generation of acetate and propionate during colonic fermentation. These findings robustly substantiate the functional valorization of papaya by-products and suggest that selecting extracts based on their specific bioactive profiles can significantly enhance their applications as natural, functional ingredients in the food industry. Full article

(This article belongs to the Special Issue Health Benefits of Bioactive Compounds from Vegetable Sources)

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15 pages, 683 KB

Open AccessArticle

Differential Effects of Non-Microbial Biostimulants on Secondary Metabolites and Nitrate Content in Organic Arugula Leaves

by Michele Ciriello, Luana Izzo, Abel Navarré Dopazo, Emanuela Campana, Giuseppe Colla, Giandomenico Corrado, Stefania De Pascale, Youssef Rouphael and Christophe El-Nakhel

Foods 2025, 14(14), 2489; https://doi.org/10.3390/foods14142489 - 16 Jul 2025

Cited by 3 | Viewed by 2351

Abstract

Arugula leaves (Diplotaxis tenuifolia L. and Eruca sativa L.) are a must-have ingredient in ready-to-eat salads, as they are prized for their appearance, taste, and flavor. The nutraceutical properties of this leafy vegetable are attributed to the presence of valuable secondary metabolites, such as phenolic acids and glucosinolates. Using UHPLC-Q-Orbitrap HRMS analysis and ion chromatography, we characterized the content of phenolic acids, glucosinolates, nitrates, and organic acids in organic arugula [Diplotaxis tenuifolia (L.) DC] and evaluated how the foliar application of three different non-microbial biostimulants (a seaweed extract, a vegetable protein hydrolysate, and a tropical plant extract) modulated the expression of these. Although the application of vegetable protein hydrolysate increased, compared to control plants, the nitrate content, the application of the same biostimulant increased the total content of glucosinolates and phenolic acid derivatives by 5.2 and 17.2%. Specifically, the foliar application of the plant-based biostimulant hydrolyzed protein significantly increased the content of glucoerucin (+22.9%), glucocheirolin (+76.8%), and ferulic acid (+94.1%). The highest values of flavonoid derivatives (173.03 μg g⁻¹ dw) were recorded from plants subjected to the exogenous application of seaweed extract. The results obtained underscore how biostimulants, depending on their origin and composition, can be exploited not only to improve agronomic performance but also to enhance the nutraceutical content of vegetables, guaranteeing end consumers a product with premium quality characteristics. Full article

(This article belongs to the Special Issue Health Benefits of Bioactive Compounds from Vegetable Sources)

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16 pages, 302 KB

Open AccessArticle

Effect of Cooking and in vitro Digestion on the Polyphenols and Antioxidant Properties of Asparagus officinalis L. cultivars

by Angela Di Matteo, Antonio Paolillo, Lidia Ciriaco, Juliane Lima da Silva, Stefania De Pascale and Luana Izzo

Foods 2025, 14(13), 2367; https://doi.org/10.3390/foods14132367 - 3 Jul 2025

Cited by 3 | Viewed by 1442

Abstract

Asparagus (Asparagus officinalis L.) is widely recognized for its nutritional and functional properties, attributed to its rich content of polyphenols and antioxidant compounds. However, the content of compounds that remains bioaccessible following typical domestic preparation and digestion remains unclear. This study assessed the polyphenolic profile and antioxidant capacity of the edible portion of two A. officinalis cultivars (Placoseps and Darlise), harvested in different seasons, in edible form, cooked (using boiling on an induction cooktop), and cooked-digested extracts. Rutin emerged as the most abundant in all analyzed samples; its concentration in the edible part reached 1770.72 in Placoseps and 995.20 mg/kg in Darlise. Cooking increased rutin content in April-harvested asparagus to 1966.00 in Placoseps and 2042.44 mg/kg in Darlise, reflecting an increase of more than 2.5-fold compared to the respective values observed at the earlier harvest. Despite the substantial reduction in bioactive compounds observed during in vitro gastrointestinal digestion, a total of 146.95 to 454.58 mg/kg of bioaccessible compounds remaining available for potential intestinal absorption after digestion across both cultivars and harvest periods. These results provide a greater understanding of the behavior of polyphenol-rich vegetables and underscore the importance of simulating gastrointestinal processes when assessing the health-promoting potential of bioactive compounds. Full article

(This article belongs to the Special Issue Health Benefits of Bioactive Compounds from Vegetable Sources)

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19 pages, 3638 KB

Open AccessArticle

Bergamot and Olive Extracts as Beer Ingredients: Impact on Cell Viability, Reactive Oxygen Species, and RNA Expression of Antioxidant Enzymes

by Maria Laura Matrella, Bruna Amenta, Francesco Canino, Angela Maffia, Tiziana Cocco, Mariateresa Russo and Adele Muscolo

Foods 2025, 14(12), 2012; https://doi.org/10.3390/foods14122012 - 6 Jun 2025

Cited by 1 | Viewed by 1447

Abstract

This study explores the incorporation of bergamot juice and olive extract as functional ingredients in craft beer and their effects on antioxidant activity and cellular oxidative stress. Lyophilized beer samples were applied to human fibroblast cells at concentrations of 0.31 and 0.62 µg/µL for 24 and 48 h. Cell viability, reactive oxygen species (ROS) levels, and antioxidant gene expression were evaluated. Beers enriched with bergamot (Heraclea) and olive extract (Elais) significantly reduced ROS levels compared to base beers (Blanche and Weiss), particularly at lower concentrations and shorter exposure times. However, prolonged treatment showed variable effects, suggesting possible concentration- and time-dependent pro-oxidant behavior. Gene expression analysis revealed the upregulation of the antioxidant enzyme SOD2 in all samples except Elais under oxidative stress, indicating differential cellular responses. These findings suggest that functional beers enriched with plant extracts may offer antioxidant benefits and support cellular defense mechanisms, representing a promising direction in wellness-oriented brewing. Full article

(This article belongs to the Special Issue Health Benefits of Bioactive Compounds from Vegetable Sources)

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14 pages, 647 KB

Open AccessArticle

Using Dried Crickets as a Nutrients and Bioactive Compounds Source in Crispy Vegetable Chips

by Natcharee Jirukkakul and Areeya Phoolklang

Foods 2025, 14(10), 1810; https://doi.org/10.3390/foods14101810 - 20 May 2025

Cited by 1 | Viewed by 2114

Abstract

In general, the acceptance of edible insects by consumers is low. Therefore, the aim of this research was to develop protein supplements from desiccated crickets. The objectives of this research were to study the effects of four different drying methods on the chemical properties of crickets and the effects of cricket powder fortification in vegetable chips on the chemical and physical qualities and consumer acceptance. Through an analysis of the chemical composition of cricket powder dried using hot air, vacuum, microwave, and freeze-drying methods, it was found that freeze-drying resulted in the highest protein content in the cricket powder, followed by vacuum drying, hot air drying, and microwave drying. However, the antioxidant activity, which was analyzed using DPPH, showed no significant differences across the four drying methods (p > 0.05). The sensory testing of chips by 30 consumers revealed that the chips with a 10:10 ratio of vegetable powder to cricket powder received the highest satisfaction results in all of the test attributes, ranging from “like” to “like very much”. When studying the chemical composition, hardness, and color of the chips, it was found that increasing the amount of cricket powder resulted in a decrease in lightness and yellowness, while redness and hardness increased. The antioxidant activity and phenolic content of the chips increased with the addition of cricket powder, while the flavonoid and potassium contents decreased as vegetable powder was replaced with cricket powder. In the formula most preferred by consumers, the antioxidant activity, phenolic content, flavonoid content, and potassium content were 60.90%, 6.25 ± 0.46 mg GAE/mg sample, 11.16 ± 0.1 mg QE/mg sample, and 0.66 ± 0.01%, respectively. Full article

(This article belongs to the Special Issue Health Benefits of Bioactive Compounds from Vegetable Sources)

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Review

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70 pages, 2532 KB

Open AccessReview

Wild Edible Fruits: A Structured Narrative Review on Bioactive Composition and Bioactivity

by Carlos Díaz-Romero, Jesús Heras-Roger, Miguel Ángel Rincón-Cervera and José Luis Guil-Guerrero

Foods 2026, 15(6), 1106; https://doi.org/10.3390/foods15061106 - 22 Mar 2026

Viewed by 1483

Abstract

Wild edible fruits (WEFs) represent an important yet underutilised component of biodiversity-based nutrition and functional food research. This structured narrative review critically synthesises current evidence on the phytochemical composition and nutritional relevance, biological activities, and sustainability dimensions of WEFs, with emphasis on fruit pulp as the primary edible tissue. A systematic search strategy following PRISMA-based principles was applied to enhance methodological transparency; however, due to high heterogeneity in species, analytical methods, and outcome measures, quantitative meta-analysis was not feasible. The review integrates compositional data (phenolics, carotenoids, tocopherols, sterols, vitamin C, and minerals) with reported bioactivities, while explicitly distinguishing between in vitro assays, in vivo studies, and limited clinical evidence. Particular attention is given to analytical variability, bioavailability constraints, dose–response relationships, and translational limitations that affect the interpretation of antioxidant and other health-related claims. Beyond bioactivity, the manuscript contextualises WEFs within socio-economic, conservation, and sustainable food system frameworks. By combining chemical characterisation, evidence hierarchy, and sustainability analysis, this review provides a critical and multidisciplinary perspective that advances understanding of WEFs and identifies priorities for future research, including standardised methodologies and well-designed human intervention trials. Full article

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27 pages, 2048 KB

Open AccessEditor’s ChoiceReview

Microalgae Bioactives for Functional Food Innovation and Health Promotion

by José L. Guil-Guerrero and José A. M. Prates

Foods 2025, 14(12), 2122; https://doi.org/10.3390/foods14122122 - 17 Jun 2025

Cited by 27 | Viewed by 5449

Abstract

Microalgae are increasingly recognised as sustainable, nutrient-dense sources of bioactive compounds with broad health-promoting potential. Rich in carotenoids, phenolics, polyunsaturated fatty acids, phycobiliproteins, sterols, and essential vitamins, microalgae offer a promising foundation for functional foods targeting chronic disease prevention. This narrative review explores the nutritional profiles and biological effects of key species, including Spirulina (Limnospira platensis), Chlorella, Haematococcus, and Nannochloropsis. Scientific evidence supports their antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, and metabolic regulatory activities, contributing to reduced risks of cardiovascular, metabolic, inflammatory, and neurodegenerative disorders. Special emphasis is placed on the synergistic benefits of consuming whole biomass compared to isolated compounds and the technological strategies, such as encapsulation, cell wall disruption, and nutrient optimisation, that enhance the bioavailability of microalgal bioactives. Furthermore, the environmental advantages of microalgae cultivation, such as minimal land and freshwater requirements, carbon sequestration, and wastewater bioremediation, highlight their role in the transition toward sustainable food systems. Despite challenges related to high production costs, sensory attributes, scalability, and regulatory approval, advances in biotechnology, processing, and formulation are paving the way for their broader application. Overall, microalgae represent next-generation bioactive sources that promote human health and environmental sustainability, positioning them as key players in future functional foods and nutraceuticals. Full article

(This article belongs to the Special Issue Health Benefits of Bioactive Compounds from Vegetable Sources)

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