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Cutting-Edge Advances in Natural Bioactive Compounds

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Dr. Luisa M. P. F. Amaral

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REQUIMTE/LAQV, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
Interests: bioactive compounds; drug membrane interactions; insulin-like V and Zn compounds; calorimetry; thermochemistry

Dr. Romeu A. Videira

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REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, nº 228, 4050-313 Porto, Portugal
Interests: natural products; nanomedicine; functional lipidomics; bioenergetic metabolism and cell redox state relationship; degenerative brain diseases; mitochondria-targeted therapy

Special Issue Information

Dear Colleagues,

Natural bioactive compounds, sourced from plants, marine organisms, and microorganisms, have been at the forefront of scientific research due to their diverse range of biological activities and potential applications across various fields. In recent decades, scientific advancements have highlighted the important role of natural bioactive compounds in health and disease. Many natural bioactive compounds have demonstrated potential as preventive and therapeutic agents for a wide range of human diseases. As a result, natural bioactive compound-based research is driving innovation in pharmaceuticals, nutraceuticals, cosmetics, and agri-food. In fact, research focusing on natural bioactive compounds is essential for new drug discovery as well as for the development of cutting-edge nutraceuticals and bioactive food products. It also plays a critical role in enhancing the effectiveness and safety of various products available on the market. Despite this, to unlock the full potential of natural bioactive compounds, further research is crucial to enhance our understanding of their mechanisms of action, bioavailability for target cells and tissues based on the administration route, and to optimize the effectiveness, economic viability, and environmental sustainability of the methodologies used for their extraction from natural sources. This Special Issue aims to highlight the latest advances in the field of natural bioactive compounds, from basic research to innovative advanced applications.

To this end, we welcome original research articles, reviews, and short communications that delve into (but are not limited to) the following areas:

Discovery of novel bioactive compounds: Innovative methodologies for extraction, isolation, and structural elucidation of bioactive compounds from their natural sources.
Sustainable extraction methodologies and chemical characterization of extracts rich in bioactive compounds: development of economically and environmentally sustainable methodologies for preparing extracts rich in bioactive compounds and advanced analytical methods for their chemical characterization and standardization.
Biological Activities: Studies on the pharmacological, therapeutic, and health-promoting effects of natural bioactive compounds.
Mechanisms of Action: Research uncovering the molecular pathways and targets influenced by the biological activity of bioactive compounds.
Applications in Medicine and Health: Development of new drugs, nutraceuticals, food supplements, and other health products supported by natural bioactive compounds.
Agricultural Uses: Role of natural bioactive compounds in pest control, plant growth, and crop protection.
Cosmetic Applications: Innovations in skincare and beauty products incorporating natural bioactive compounds.
Safety and Toxicology: Assessment of the toxicological and safety profiles of bioactive compounds individually or in mixtures.

Dr. Luisa M. P. F. Amaral
Dr. Romeu A. Videira
Guest Editors

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27 pages, 2064 KB

Open AccessArticle

Antioxidant Activity, Total Polyphenol Content, and Mineral Composition of Milk Beverages Fortified with Spice Mixtures (Clove, Cinnamon, and Turmeric) and Natural Sweeteners (Erythritol and Stevia): Evidence of Synergistic or Antagonistic Effects of Compounds

by Karolina Rak, Joanna Kolniak-Ostek, Robert Gajda, Katarzyna Marcinkiewicz, Agnieszka Nemś and Ewa Raczkowska

Int. J. Mol. Sci. 2025, 26(18), 8813; https://doi.org/10.3390/ijms26188813 - 10 Sep 2025

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Abstract

Extensive research is underway on a variety of functional foods that support consumer health. A promising combination is milk (a drink with high nutritional value), fortified with spices (naturally rich in antioxidant compounds) and supplemented with low-calorie, health-promoting sweeteners. The aim was to analyze the antioxidant activity (AA), total polyphenol content (TPC), and mineral composition of milk beverages fortified with a mixture of spices and sweeteners and to verify the interactions between these ingredients. Twenty-four variants of milk drinks were prepared with the addition of three types of spice mixtures (1:1) of clove (Cl), cinnamon (Ci), and turmeric (Tu) with the shares of 2.5%, 5%, 7.5%, and 10%, and two types of sweeteners—erythritol (E) and stevia (S)—as well as six control samples, including three 10% aqueous solutions of spice mixtures. AA was measured using the ABTS, FRAP, and DPPH methods. TPC was determined using the Folin–Ciocalteu method. Mineral content (Ca, Mg, Fe, Cu, and Zn) was assessed using the FAAS/FAES method. The highest AA was demonstrated for beverages with Cl-Ci and Cl-Tu, whereas the highest TPC was found in those with Cl-Tu. AA and TPC values increased with the increase in the share of spices in the beverages, and both measurements were significantly higher in beverages with erythritol compared to those with stevia. Despite the 4–5 times lower TPC, 3–8 times higher AA was demonstrated in beverages with the addition of 10% spice mixtures than their corresponding control samples (aqueous solutions with the addition of 10% spice mixtures), which suggests the great role of interactions between nutrients in food. For beverages with 10% Cl-Ci/Cl-Tu mixtures, significantly higher ABTS, FRAP, and DPPH were observed than would result from the simple sum of AA of the components (synergistic effect). The opposite (antagonistic) effect was observed for beverages with Ci-Tu. AA was positively correlated with the content of Fe, Mg, and Cu; negatively with Ca; and not correlated with Zn. The results suggest that the most health-promoting properties are exhibited by the milk drink with the addition of 10% Cl-Tu and erythritol, demonstrating the highest AA and TPC, the strongest synergistic effect of the components, and the highest content of Mg and Zn. This study highlights the importance of carefully selecting and combining ingredients to maximize the antioxidant properties of functional beverages. However, further research is needed to expand knowledge on this issue. Full article

(This article belongs to the Special Issue Cutting-Edge Advances in Natural Bioactive Compounds)

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