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 287
Special Issue Editors
Interests: nutritional characterization of foods; Macaronesia region; bioactive compounds; healthy properties; vegetable foods; alcoholic beverages; sustainability; sensory analysis
Interests: nutritional characterization of foods; Macaronesia region; bioactive compounds; healthy properties; vegetable foods; alcoholic beverages; sustainability; sensory analysis
Interests: nutritional characterization of foods; bioactive compounds; antitumor activity; wild edible plants; Palaeolithic diets
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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Keywords
- phenolics
- carotenoids
- tocopherols
- phytosterols
- immunomodulatory properties
- anti-inflammatory activity
- antioxidant activity
- functional foods
- vegetable foods
- unprocessed foods
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