Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
8.7
5.1
Journals
Foods
Special Issues
Health Benefits of Bioactive Compounds from Vegetable Sources
share announcement

Health Benefits of Bioactive Compounds from Vegetable Sources

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

Deadline for manuscript submissions: 30 October 2025 | Viewed by 924

Special Issue Editors

Prof. Dr. Carlos Díaz Romero

E-Mail Website
Guest Editor
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

E-Mail Website
Guest Editor
Area de Nutrición y Bromatología, Facultad de Farmacia, 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
Prof. Dr. José Luis Guil Guerrero

E-Mail Website
Guest Editor
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

E-Mail Website
Guest Editor
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

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

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

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

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

Published Papers (3 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

19 pages, 3638 KiB  
Article
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
Viewed by 265
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 [...] Read more.
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)
►▼ Show Figures

Figure 1

14 pages, 647 KiB  
Article
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
Viewed by 365
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 [...] Read more.
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)
►▼ Show Figures

Graphical abstract

Review

Jump to: Research

27 pages, 2048 KiB  
Review
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
Viewed by 2
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 [...] Read more.
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)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-3
Back to TopTop