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Bioactive Compounds in Food: From Molecule to Biological Function
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Bioactive Compounds in Food: From Molecule to Biological Function

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 26 December 2025 | Viewed by 14290

Special Issue Editors

Dr. Yaning Shi

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Interests: bioactive molecules; phytochemicals; protein hydrolysates; food nutrition; bioaccessability and bioavailability; nutrient delivery system
Dr. Hongyan Li

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
Interests: food nutrition and chemistry; development of functional food; food-derived bioactive molecules
Special Issues, Collections and Topics in MDPI journals
Dr. Xing Hu

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
Interests: novel food ingredient; food enzymology; molecular interaction

Special Issue Information

Dear Colleagues,

Dietary phytochemicals (e.g., phenolic acids, carotenoids, and flavonoids) are widely known for their various bioactive activity in human health. Most phytochemicals are unstable and easily degraded during food storage, processing, or cooking. Phytochemicals can also be transformed in the lumen of the upper digestive tract during digestion. Currently, many novel strategies (e.g., food formulations and nanotechnologies) can be considered to promote the absorption and utilization of the phytochemicals.

Thus, we invite authors to contribute to this Special Issue with articles related to the influence of the food matrix or nutrient delivery system on the stability and bioavailability of phytochemicals. This also includes the potential of these molecules to preserve health in different chronic diseases.

Dr. Yaning Shi
Dr. Hongyan Li
Dr. Xing Hu
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

  • dietary phytochemicals
  • bioavailability
  • food matrix interactions
  • nutrient delivery system
  • metabolism
  • functional food
  • antioxidants
  • anti-inflammatory activity
  • chronic diseases

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Published Papers (6 papers)

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Research

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16 pages, 1324 KiB  
Article
Nutritional Composition and Bioactive Profiles of Farmed and Wild Watermeal (Wolffia globosa)
by Nidthaya Seephua, Parinya Boonarsa, Hua Li, Pornpisanu Thammapat and Sirithon Siriamornpun
Foods 2025, 14(10), 1832; https://doi.org/10.3390/foods14101832 - 21 May 2025
Viewed by 126
Abstract
This study assessed the nutritional composition, bioactive compounds, phytosterol content, amino acids, and fatty acid profiles of watermeal cultivated under farm conditions (WF1) and harvested from natural environments (WF2 and WF3). WF1 exhibited the highest levels of protein (22.7%), dietary fiber (16.5%), total [...] Read more.
This study assessed the nutritional composition, bioactive compounds, phytosterol content, amino acids, and fatty acid profiles of watermeal cultivated under farm conditions (WF1) and harvested from natural environments (WF2 and WF3). WF1 exhibited the highest levels of protein (22.7%), dietary fiber (16.5%), total phenolic content (3.9 mg GAE/g DW), and total flavonoid content (5.0 mg QE/g DW). Chlorophyll and β-glucan contents were comparable across all samples. WF1 also showed the highest total amino acid content, while WF2 had the highest lysine and tryptophan levels. Although essential amino acid profiles were slightly below WHO/FAO/UNU reference values, watermeal remains a promising complementary plant protein source. Fatty acid analysis revealed a consistently high α-linolenic acid content (30%) across all samples, highlighting its value as a natural source of omega-3 fatty acids. Minor differences in amino acid and fatty acid profiles suggest an influence of environmental conditions. The most pronounced difference between the farmed and naturally sourced samples was observed in phytosterol content, which was highest in the farmed sample. Overall, despite variations in cultivation sources, watermeal consistently exhibits a rich nutritional profile, reinforcing its potential as a sustainable, nutrient-rich biomaterial for functional food applications. Full article
(This article belongs to the Special Issue Bioactive Compounds in Food: From Molecule to Biological Function)
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13 pages, 2063 KiB  
Article
Intake of S-Methylmethionine Alters Glucose Metabolism and Hepatic Gene Expression in C57BL/6J High-Fat-Fed Mice
by Mariana Buranelo Egea, Gavin Pierce and Neil Shay
Foods 2025, 14(1), 34; https://doi.org/10.3390/foods14010034 - 26 Dec 2024
Viewed by 926
Abstract
A diet containing foods that are sources of S-methylmethionine (SMM), and its use as a dietary supplement, have demonstrated beneficial health effects. Thus, the objective of this work was to evaluate the inclusion of SMM as a dietary supplement in C57BL/6J high-fat-fed mice [...] Read more.
A diet containing foods that are sources of S-methylmethionine (SMM), and its use as a dietary supplement, have demonstrated beneficial health effects. Thus, the objective of this work was to evaluate the inclusion of SMM as a dietary supplement in C57BL/6J high-fat-fed mice to verify whether this compound alone would be responsible for these positive effects. Mice were divided into three groups: LF (low-fat diet), HF (high-fat diet), and HF+SMM (high-fat diet plus SMM), and maintained for 10 weeks with water and food provided ad libitum. Body weight and food intake were measured weekly, and food efficiency was calculated. In addition, at week 9, fasting glucose was measured and, after necropsy, at week 10, liver, inguinal adipose, and kidney weights were measured; triglycerides, histology, liver gene expression, serum insulin, and MCP-1 levels were also determined. Final body weight, average weight gain, and the liver/body weight of the SMM group showed a significant difference with the LF group. HF+SMM-fed mice show improved regulation in glucose metabolism, demonstrated by the assessment of fasting glucose, insulin concentration, and HOMA-IR, compared with the HF-fed group. Liver triglycerides and MCP-1 levels showed no significant differences between fed groups. By the positive gene regulation of Sult1e1, Phlda1, and Ciart, we hypothesized that SMM administration to mice may have regulated xenobiotic, glucose, and circadian rhythm pathways. Full article
(This article belongs to the Special Issue Bioactive Compounds in Food: From Molecule to Biological Function)
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19 pages, 4312 KiB  
Article
Spirulina Unleashed: A Pancreatic Symphony to Restore Glycemic Balance and Improve Hyperlipidemia and Antioxidant Properties by Transcriptional Modulation of Genes in a Rat Model
by Anum Nazir, Mahr un Nisa, Muhammad Abdul Rahim, Isam A. Mohamed Ahmed and Moneera O. Aljobair
Foods 2024, 13(21), 3512; https://doi.org/10.3390/foods13213512 - 2 Nov 2024
Viewed by 2457
Abstract
Hyperlipidemia is the root cause of numerous chronic conditions, leading to high mortality rates around the globe. Spirulina (Arthrospira platensis) microalgae serve as a promising reservoir of bioactive compounds with diverse pharmacological properties. The current study examined the nutritional profile of [...] Read more.
Hyperlipidemia is the root cause of numerous chronic conditions, leading to high mortality rates around the globe. Spirulina (Arthrospira platensis) microalgae serve as a promising reservoir of bioactive compounds with diverse pharmacological properties. The current study examined the nutritional profile of spirulina powder in relation to strict glycemic control, specifically focusing on its potential to lower lipid levels. In an in vivo investigation, normal healthy male Wistar albino rats (n = 60) were divided into two groups: a negative control group (NC) of ten rats and a high-fat diet group (n = 50) that were fed a cholesterol-rich diet until their cholesterol levels reached or exceeded 250 mg/dL. Subsequently, the hypercholesterolemic rats were then randomly allocated to several treatment groups: a positive control (PC); a standard treatment diet (STD) involving fenofibrate at a dose of 20 mg/kg body weight; and three experimental groups (T1, T2, and T3) that received spirulina powder supplementation at doses of 300, 600, and 900 mg per kg body weight, respectively, for the period of 12 weeks. Blood samples were analyzed for oxidative stress biomarkers, insulin levels, lipid profiles, liver function, and expression of gene levels in the diabetogenic pathway. The study utilized spectrophotometric colorimetric methods to identify oxidative stress biomarkers, serum kit methods to measure lipid profiles and liver enzymes, and the assessment of qPCR for mRNA quantity. According to the research findings, spirulina powder has certain noteworthy features. It had the greatest quantity of chlorogenic acid (4052.90 µg/g) among seven phenolics and two flavonoid compounds obtained by HPLC-UV analysis. Furthermore, the proximate analysis demonstrated that spirulina is high in protein (16.45 ± 0.8%) and has a significant energy yield of 269.51 K-calories per 100 g. A maximal spirulina dose of 900 mg/kg/wt significantly lowered oxidative stress, cholesterol, triglyceride, low-density lipoproteins (LDL), and insulin levels (p ≤ 0.05). In contrast, high-density lipoprotein (HDL) and total antioxidant capacity (TAC) levels increased significantly (p ≤ 0.05) compared to all other groups, except the NC group. The study provides remarkable proof about the pharmacological impact of spirulina powders. Significant reductions (p ≤ 0.05) in liver enzymes {alanine aminotransferase (ALT) and aspartate aminotransferase (AST)} were observed across all treatment groups, with the exception of the NC, compared to the positive control. The treatment groups had significantly greater gene expression levels of INS-1, PDX-1, IGF-1, and GLUT-2 than the positive control group (p ≤ 0.05). These findings highlight spirulina’s potential as a long-term regulator of hyperglycemia in rat models with induced hyperlipidemia, owing to its phenolic bioactive components that serve as antioxidants. Full article
(This article belongs to the Special Issue Bioactive Compounds in Food: From Molecule to Biological Function)
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20 pages, 8205 KiB  
Article
Synergistic and Antagonistic Activity of Selected Dietary Phytochemicals against Oxidative Stress-Induced Injury in Cardiac H9c2 Cells via the Nrf2 Signaling Pathway
by Jingwen Yu, Xiangwei Xiao, Baiying Chen, Zeyuan Deng, Xuan Chen, Yawei Fan and Hongyan Li
Foods 2024, 13(15), 2440; https://doi.org/10.3390/foods13152440 - 2 Aug 2024
Cited by 2 | Viewed by 1504
Abstract
The antioxidant activities of lycopene (LY), lutein (LU), chlorogenic acid (CA), and delphinidin (DP) were tested in vitro on H9c2 cell-based models. Some indicators, such as the generation of reactive oxygen (ROS), the quantification of cell antioxidant activity (CAA), and the expressions of [...] Read more.
The antioxidant activities of lycopene (LY), lutein (LU), chlorogenic acid (CA), and delphinidin (DP) were tested in vitro on H9c2 cell-based models. Some indicators, such as the generation of reactive oxygen (ROS), the quantification of cell antioxidant activity (CAA), and the expressions of SOD, GSH-Px, and CAT, were calculated to examine their antioxidant interactions. From our results, the phytochemical mixtures (M1: CA-LU: F3/10, M2: DP-CA: F7/10, M3: DP-LY: F5/10) displayed strong synergistic effects based on the generation of ROS and the quantification of CAA. However, great antagonistic bioactivities were seen in the combinations of LY-LU: F5/10 (M4), CA-LU: F9/10 (M5), and DP-LY: F7/10 (M6). Western blotting analysis indicated that the possible mechanism underlying the synergistic antioxidant interactions among phytochemical combinations was to enhance the accumulation of Nrf2 in the nucleus and the expression of its downstream antioxidant enzymes, HO-1 and GCLC. The combinations (M1–M3 groups) showed significant protection against the loss of mitochondrial membrane potential than individual groups to avoid excessive ROS production. The M4–M6 groups exerted antagonistic protective effects compared with the individual groups. In addition, lutein and lycopene absorption was improved more because of the presence of chlorogenic acid and delphinidin in the M1 and M3 groups, respectively. However, delphinidin significantly reduced the cellular uptake of lycopene in the M6 group. It appeared that antioxidant interactions of phytochemical combinations may contribute to the restoration of cellular redox homeostasis and lead to an improvement in diet quality and collocation. Full article
(This article belongs to the Special Issue Bioactive Compounds in Food: From Molecule to Biological Function)
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24 pages, 5411 KiB  
Article
Essential Oils of Laurus nobilis L.: From Chemical Analysis to In Silico Investigation of Anti-Inflammatory Activity by Soluble Epoxide Hydrolase (sEH) Inhibition
by Francesca Fantasma, Vadym Samukha, Michela Aliberti, Ester Colarusso, Maria Giovanna Chini, Gabriella Saviano, Vincenzo De Felice, Gianluigi Lauro, Agostino Casapullo, Giuseppe Bifulco and Maria Iorizzi
Foods 2024, 13(14), 2282; https://doi.org/10.3390/foods13142282 - 20 Jul 2024
Cited by 5 | Viewed by 2121
Abstract
Laurus nobilis L. is commonly used in folk medicine in the form of infusion or decoction to treat gastrointestinal diseases and flatulence as a carminative, antiseptic, and anti-inflammatory agent. In this study, the essential oil (EO) composition of wild-grown L. nobilis L. leaves [...] Read more.
Laurus nobilis L. is commonly used in folk medicine in the form of infusion or decoction to treat gastrointestinal diseases and flatulence as a carminative, antiseptic, and anti-inflammatory agent. In this study, the essential oil (EO) composition of wild-grown L. nobilis L. leaves collected from seven different altitudinal locations in the Molise region and adjacent regions (Abruzzo and Campania) was investigated. EOs from the leaves were obtained by hydrodistillation and analyzed by GC-FID and GC/MS, and 78 compounds were identified. The major oil components were 1,8-cineol (43.52–31.31%), methyl-eugenol (14.96–4.07%), α-terpinyl acetate (13.00–8.51%), linalool (11.72–1.08%), sabinene (10.57–4.85%), α-pinene (7.41–3.61%), eugenol (4.12–1.97%), and terpinen-4-ol (2.33–1.25%). Chemometric techniques have been applied to compare the chemical composition. To shed light on the nutraceutical properties of the main hydrophobic secondary metabolites (≥1.0%) of laurel EOs, we assessed the in vitro antioxidant activities based on 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging activity and the reducing antioxidant power by using a ferric reducing power (FRAP) assay. Furthermore, we highlighted the anti-inflammatory effects of seven EOs able to interfere with the enzyme soluble epoxide hydrolase (sEH), a key enzyme in the arachidonic acid cascade, in concentrations ranging from 16.5 ± 4.3 to 8062.3 ± 580.9 mg/mL. Thanks to in silico studies, we investigated and rationalized the observed anti-inflammatory properties, ascribing the inhibitory activity toward the disclosed target to the most abundant volatile phytochemicals (≥1.0%) of seven EOs. Full article
(This article belongs to the Special Issue Bioactive Compounds in Food: From Molecule to Biological Function)
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Review

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24 pages, 1305 KiB  
Review
Spirulina/Arthrospira/Limnospira—Three Names of the Single Organism
by Maria A. Sinetova, Elena V. Kupriyanova and Dmitry A. Los
Foods 2024, 13(17), 2762; https://doi.org/10.3390/foods13172762 - 30 Aug 2024
Cited by 11 | Viewed by 6357
Abstract
Recent advances in research techniques have enabled rapid progress in the study of spirulina, an ancient edible cyanobacteria. Nowadays, spirulina species are classified into three genera: Spirulina, Arthrospira, and Limnospira. The latter now refers to industrially manufactured spirulina strains. Whole-genome [...] Read more.
Recent advances in research techniques have enabled rapid progress in the study of spirulina, an ancient edible cyanobacteria. Nowadays, spirulina species are classified into three genera: Spirulina, Arthrospira, and Limnospira. The latter now refers to industrially manufactured spirulina strains. Whole-genome sequencing revealed gene clusters involved in metabolite production, and the physiology of spirulina. Omics technologies demonstrated the absence of hazardous compounds in spirulina cells, confirming the safety of this biomass as a food product. Spirulina is a good source of different chemicals used in food manufacturing, food supplements, and pharmaceuticals. Spirulina’s enrichment with inherent biologically active substances makes it a potential supplier of natural products for dietary and pharmaceutical applications. Spirulina is also a prospective component of both terrestrial and space-based life support systems. Here, we review current breakthroughs in spirulina research and clarify fallacies that can be found in both professional literature and public media. Full article
(This article belongs to the Special Issue Bioactive Compounds in Food: From Molecule to Biological Function)
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