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Potential Health Benefits of Plant Food-Derived Bioactive Compounds
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Potential Health Benefits of Plant Food-Derived Bioactive Compounds

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

Deadline for manuscript submissions: closed (10 September 2025) | Viewed by 8269

Special Issue Editor

Dr. Qiang Peng

E-Mail Website
Guest Editor
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Interests: natural products and nutrition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In contemporary society, due to the improvement in individuals’ awareness of the importance of good health, the demand for nutritional foods is increasing. People are no longer satisfied with mere sustenance but prioritize the impact of food on their health. Consequently, the pursuit of pure, natural, and healthy sources of nutrition has become a prominent research issue. Against this backdrop, bioactive compounds in plant foods have garnered increased attention, as they have unique chemical structures and play pivotal roles in promoting human health. They are indispensable for sustaining the human immune system and combating diseases. Thus, studying bioactive compounds will allow individuals to make scientifically informed choices regarding their diets, enhancing their quality of life and well-being. Simultaneously, such research will facilitate advancements in food technology while offering greater possibilities for future developments within the healthcare industry.

This Special Issue of the journal Food will summarize and present the latest research findings regarding the multiple potential health benefits of bioactive compounds derived from plant foods. Our objective is to investigate the bioactive compounds derived from plant food sources. Indeed, we will not only emphasize the preventive health benefits of these compounds in terms of disease prevention but also focus in depth on their therapeutic effects in terms of preventing anti-oxidative stress, sustaining cardiovascular and cerebrovascular health, enhancing the immune system, and improving cognitive function, which are known as functional health benefits. We welcome original research articles and reviews that explore such topics and contribute to improving human nutritional health.

Dr. Qiang Peng
Guest Editor

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

  • plant food-derived bioactive compounds
  • functional ingredients of food
  • preventive health benefits (potential to prevent certain diseases)
  • functional health benefits (with the effect of treating some diseases, such as antioxidant stress, cardiovascular and cerebrovascular health, immune system and cognitive function, etc.)
  • dietary nutrition
  • individual differences
  • dose–response relationship
  • nutrition
  • healthy foods

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Published Papers (7 papers)

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Research

Jump to: Review

15 pages, 1999 KB  
Article
Prebiotic Effect of Polysaccharides and Flavonoids from Passiflora foetida Fruits on the Human Intestinal Microbiota Associated with Obesity
by Ya Song, Minqian Zhu, M. Carmen Martínez-Cuesta and Teresa Requena
Foods 2025, 14(18), 3222; https://doi.org/10.3390/foods14183222 - 17 Sep 2025
Viewed by 469
Abstract
Passiflora foetida fruit is rich in beneficial polysaccharides and flavonoids. Recent studies have found that these polysaccharides and flavonoids may influence health through interaction with the gut microbiota, for example by modification of the microbial composition or by conversion of the polysaccharides and [...] Read more.
Passiflora foetida fruit is rich in beneficial polysaccharides and flavonoids. Recent studies have found that these polysaccharides and flavonoids may influence health through interaction with the gut microbiota, for example by modification of the microbial composition or by conversion of the polysaccharides and flavonoids to further bioactive compounds. In the current study, a three-stage dynamic simulator of the human gut microbiota, namely BFBL gut model, inoculated with either normal-weight or obese fecal bacteria, was tested with two aqueous-extracted fractions from P. foetida fruit, containing complex dietary P. foetida polysaccharides (PFP) and P. foetida flavonoids (PFF) mixtures, respectively. Within the context of the gut model, the effects of these interventions on targeted microbial composition as well as metabolite levels were assessed. The results showed that the consumption of PFP and PFF could modulate the microbiota associated to obesity, through regulating the abundance of several microbial groups (Alistipes, Bacteroides, Faecalibacterium and sulphate-reducing bacteria) and enriching the short-chain fatty acids (SCFAs) production, to the levels closer to those in the normal-weight microbiota. Furthermore, this study demonstrated that these complex polysaccharides and flavonoids in the context of an in vitro dynamic gut model showed prebiotic effects on the human intestinal microbiota by modulating some anti-obesity-related bacteria such as Akkermansia and Faecalibacterium as well as an increase of propionic acid production by the obese microbiota. These microbiota members represent novel targets of P. foetida fruit polysaccharides and flavonoids degrading or resistant microbes to be validated under physiological conditions in vivo and further investigated for P. foetida fruit beneficial effects. Full article
(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds)
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23 pages, 4518 KB  
Article
In Vitro Inhibitory Effects and Molecular Mechanism of Four Theaflavins on Isozymes of CYP450 and UGTs
by Lin Hu, Zhuohan Hu, Junying Peng, Aixiang Hou, Zhubing Hao, Zhongqin Wu, Yan Li, Ke Li, Zongjun Li, Zhonghua Liu, Yu Xiao and Yuanliang Wang
Foods 2025, 14(16), 2822; https://doi.org/10.3390/foods14162822 - 14 Aug 2025
Cited by 1 | Viewed by 482
Abstract
Theaflavins, benzotropolone compounds formed during black tea processing via catechin condensation, have drawn attention for their potential health benefits and diverse biological effects. This study evaluated the inhibitory effects of four theaflavin monomers—theaflavin-3′-gallate, theaflavin-3,3′-digallate, theaflavin-3-gallate, and theaflavin—on eight CYP450 enzymes using pooled human [...] Read more.
Theaflavins, benzotropolone compounds formed during black tea processing via catechin condensation, have drawn attention for their potential health benefits and diverse biological effects. This study evaluated the inhibitory effects of four theaflavin monomers—theaflavin-3′-gallate, theaflavin-3,3′-digallate, theaflavin-3-gallate, and theaflavin—on eight CYP450 enzymes using pooled human liver microsomes and specific probe substrates, and seven UGT enzymes using human recombinant UGT enzymes and specific probe substrates. Theaflavin-3′-gallate moderately inhibited CYP1A2-catalyzed phenacetin metabolism and CYP2C8-mediated amodiaquine metabolism, with IC50 values of 8.67 μM and 10–20 μM, respectively. Theaflavin-3,3′-digallate exhibited similar effects. Both compounds showed negligible inhibition with other CYP enzymes. In UGT assays, theaflavin-3′-gallate and theaflavin-3,3′-digallate moderately inhibited UGT1A1- and UGT1A3-mediated beta-estradiol glucuronidation (IC50: 1.40–5.22 μM), with weak or no effects on other UGT enzymes. Molecular docking revealed that CYP1A2-theaflavin-3′-gallate and CYP2C8-theaflavin-3,3′-digallate interactions were non-competitive, primarily mediated by hydrogen bonding and π-interactions. UGT1A1-theaflavin interactions suggested non-competitive inhibition, while UGT1A3-theaflavin interactions indicated competitive inhibition. Other enzyme-theaflavin interactions exhibited minimal binding energy differences, implying mixed-type inhibition. These findings highlight the selective inhibitory effects of theaflavins on specific hepatic enzymes, with potential implications for nutrient interactions, particularly for nutrients metabolized by CYP1A2, CYP2C8, UGT1A1, and UGT1A3. Further research is needed to explore the in vivo relevance and assess the dietary implications of theaflavin-rich black tea in nutrition and metabolism. Full article
(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds)
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17 pages, 1433 KB  
Article
Insights into Chemopreventive Effects of Rosmarinic Acid Against Aflatoxin B1-Induced Genotoxic Effects
by Veronika Furlan, Matjaž Novak, Martina Štampar, Alja Štern, Bojana Žegura and Urban Bren
Foods 2025, 14(12), 2111; https://doi.org/10.3390/foods14122111 - 16 Jun 2025
Viewed by 785
Abstract
In this study, the chemopreventive effects of rosmarinic acid (RA), a major phenolic acid of the plant Rosmarinus officinalis L., against the carcinogenic naturally occurring mycotoxin aflatoxin B1 (AFB1) were investigated using both in silico and in vitro approaches. The in silico investigation [...] Read more.
In this study, the chemopreventive effects of rosmarinic acid (RA), a major phenolic acid of the plant Rosmarinus officinalis L., against the carcinogenic naturally occurring mycotoxin aflatoxin B1 (AFB1) were investigated using both in silico and in vitro approaches. The in silico investigation of the chemical reactions between rosmarinic acid and the carcinogenic metabolite of AFB1, aflatoxin B1 exo-8,9-epoxide (AFBO), was conducted by activation free energies calculations with DFT functionals M11-L and MN12-L, in conjunction with the 6-311++G(d,p) flexible basis set and implicit solvation model density (SMD), according to a newly developed quantum mechanics-based protocol for the evaluation of carcinogen scavenging activity (QM-CSA). Following the computational analyses, the chemoprotective effects of RA were further studied in vitro in human hepatocellular carcinoma HepG2 cells by analyzing its influence on AFB1-induced genotoxicity using a comet assay, γH2AX, and p-H3, while its impact on cell proliferation and cell cycle modulation was assessed using flow cytometry. Our computational results revealed that the activation free energy required for the reaction of RA with AFBO (14.86 kcal/mol) is significantly lower than the activation free energy for the competing reaction of AFBO with guanine (16.88 kcal/mol), which indicates that RA acts as an efficient natural scavenger of AFBO, potentially preventing AFB1-specific DNA adduct formation. The chemoprotective activity of RA was confirmed through in vitro experiments, which demonstrated a statistically significant (p < 0.05) reduction in AFB1-induced single- and double-strand breaks in HepG2 cells exposed to a mixture of AFB1 and RA at non-cytotoxic concentrations. In addition, RA reversed the AFB1-induced reduction in cell proliferation. Full article
(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds)
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12 pages, 6090 KB  
Article
The Functional Components and Hepatic Protective Mechanism of Wolfberry Vinegar by Mixed-Culture Fermentation
by Xiao Qiang, Man Zhao, Ting Xia, Qi Wang, Junwei Yu, Yunru Song, Huimin Zhang, Changsheng Qiao and Min Wang
Foods 2025, 14(7), 1278; https://doi.org/10.3390/foods14071278 - 7 Apr 2025
Cited by 1 | Viewed by 1356
Abstract
Wolfberry (Lycium barbarum L.), as a kind of combination of medicine and food, is rich in antioxidant components. However, the deep-processed products of wolfberry need to be developed to improve its added value. This study aimed to investigate the nutrients, active antioxidant [...] Read more.
Wolfberry (Lycium barbarum L.), as a kind of combination of medicine and food, is rich in antioxidant components. However, the deep-processed products of wolfberry need to be developed to improve its added value. This study aimed to investigate the nutrients, active antioxidant ingredients, and liver-protective mechanism of mixed-culture fermented wolfberry vinegar (MFV). The results showed that MFV had significantly higher protein and significantly lower fat content than wolfberry juice before fermentation, indicating that MFV was a healthy product. The active ingredient content, which included total phenolics, total flavonoids, polysaccharides, betaine, and antioxidant activities, was significantly increased in MFV after mixed-culture fermentation. Moreover, MFV improved histopathological changes and reduced liver biochemical indicators in alcohol-treated mice, indicating the improvement of liver function. In addition, MFV effectively alleviated alcohol-induced liver injury by increasing the expression of alcohol metabolizing enzymes and inhibiting CYP2E1 activity. MFV regulated the equilibrium between pro-oxidant and antioxidant levels by downregulating pro-oxidant markers and upregulating antioxidant markers. Furthermore, MFV reduced the levels of inflammatory indexes by inhibiting the PI3K/Akt/NF-κB signaling pathway. These results suggest that MFV is a healthy food for liver protection, which provides a strategy for deep-processed products of wolfberry. Full article
(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds)
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16 pages, 1107 KB  
Article
Exploring the Multifaceted Biological Activities of Anthocyanins Isolated from Two Andean Berries
by Carlos Barba-Ostria, Saskya E. Carrera-Pacheco, Rebeca Gonzalez-Pastor, Johana Zuñiga-Miranda, Arianna Mayorga-Ramos, Eduardo Tejera and Linda P. Guamán
Foods 2024, 13(16), 2625; https://doi.org/10.3390/foods13162625 - 21 Aug 2024
Cited by 5 | Viewed by 2300
Abstract
Natural pigments extracted from plant species are used in foods, cosmetics, and pharmaceuticals. This study evaluates the comprehensive biological activities of anthocyanins isolated from Andean blueberry (Vaccinium floribundum Kunth) and Andean blackberry (Rubus glaucus Benth), focusing on their antimicrobial, antioxidant, antitumoral, [...] Read more.
Natural pigments extracted from plant species are used in foods, cosmetics, and pharmaceuticals. This study evaluates the comprehensive biological activities of anthocyanins isolated from Andean blueberry (Vaccinium floribundum Kunth) and Andean blackberry (Rubus glaucus Benth), focusing on their antimicrobial, antioxidant, antitumoral, anti-inflammatory, and hemolytic properties. Chemical characterization revealed significant anthocyanin content with complex mass spectrometric profiles indicating diverse glycosylation patterns that may influence their bioactivity. The antimicrobial assays showed that the extracts were particularly effective against Gram-positive bacteria, with minimal inhibitory concentrations (MICs) as low as 1 mg/mL for Rubus glaucus, indicating strong potential for therapeutic use. The antioxidant capacity of the berries was substantial, albeit slightly lower than that of ascorbic acid. The extracts also exhibited notable antitumoral activity in various cancer cell lines, showing promise as adjunctive or preventive treatments. The anti-inflammatory effects were confirmed by inhibiting nitric oxide production in macrophage cells, highlighting their potential in managing inflammatory diseases. In terms of hemolytic activity, Rubus glaucus exhibited dose-dependent effects, potentially attributable to anthocyanins and phenolics, while Vaccinium floribundum demonstrated no significant hemolytic activity, underscoring its safety. These findings suggest that anthocyanins from Andean berries possess potent biological activities, which could be leveraged for health benefits in pharmaceutical and nutraceutical applications. Further studies are needed to isolate specific bioactive compounds and investigate their synergistic effects in clinical and real-world contexts. Full article
(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds)
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Review

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26 pages, 2690 KB  
Review
A Systematic Review of Evidence-Based Health Benefits of Oroxylum indicum and Its Functional Food Potential
by Hai Linh Nguyen, Amporn Sae-Eaw, Dinh Quyen Tran, Witoon Prinyawiwatkul and Yaowared Chulikhit
Foods 2025, 14(20), 3465; https://doi.org/10.3390/foods14203465 - 10 Oct 2025
Viewed by 663
Abstract
Oroxylum indicum is a traditional food in Asia rich in flavonoids and health-related effects. However, research into the use of O. indicum as a functional food ingredient is overlooked. This review synthesized literature from 2010 to 2025 using the PRISMA framework, bibliometric mapping, [...] Read more.
Oroxylum indicum is a traditional food in Asia rich in flavonoids and health-related effects. However, research into the use of O. indicum as a functional food ingredient is overlooked. This review synthesized literature from 2010 to 2025 using the PRISMA framework, bibliometric mapping, and the Antecedents–Decisions–Outcomes (ADO) model. In total, 185 articles were included, covering in vitro, in vivo, in silico, and limited human investigations. Bibliometric analysis shows a growing global interest, with recent focuses on molecular docking, cancer, and conservation. Phytochemical investigations consistently report key flavonoids, including baicalein, baicalin, oroxylin A, chrysin, oroxin A, and oroxin B. Studies have linked these compounds to different health benefits, including antioxidants, cardiovascular, and neurological protection. Application of the ADO framework organized research into motives, methods, and outcomes, and highlighted scientifically validated ethnomedicinal uses, such as diabetes and liver protection. Meanwhile, gaps, including obesity-related studies, long-term safety, and clinical trials, remain. More importantly, although young fruits are locally consumed as vegetables or beverages, translation into functional foods is limited by bitterness, lack of standardized preparations, and insufficient dose–response data at dietary intakes. This review discusses the bioactive potential of O. indicum and outlines research priorities for its development in functional food. Full article
(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds)
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25 pages, 1331 KB  
Review
From Desert Greening to Human Health: A Systematic Review of the Extraction, Unique Structure, and Bioactivity of Sea Buckthorn Proanthocyanidins
by Zixin Zhou, Zongyi He, Yu He and Qiang Peng
Foods 2025, 14(18), 3203; https://doi.org/10.3390/foods14183203 - 15 Sep 2025
Viewed by 893
Abstract
Sea buckthorn (Hippophae rhamnoides) is an ecologically significant shrub that has been effectively employed to combat desertification. Recently, its economic potential has garnered substantial scientific interest. Sea buckthorn proanthocyanidins (SBPs), which are key antioxidant bioactive compounds found in sea buckthorn, exhibit [...] Read more.
Sea buckthorn (Hippophae rhamnoides) is an ecologically significant shrub that has been effectively employed to combat desertification. Recently, its economic potential has garnered substantial scientific interest. Sea buckthorn proanthocyanidins (SBPs), which are key antioxidant bioactive compounds found in sea buckthorn, exhibit remarkable free radical scavenging capacity and multi-target biological activities, including anti-inflammatory, anti-cancer, vision protection, and cardiovascular protection effects. These attributes highlight the potential applications of SBPs in functional foods, nutritional supplements, and skincare products. This review summarizes the current state of research regarding extraction methods, structural characteristics, and associated biological activities of sea buckthorn proanthocyanidins, while also exploring future research directions to provide a reference for their further development and utilization. Full article
(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds)
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