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Bioactive Compounds from Foods for Health Benefits
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Bioactive Compounds from Foods for Health Benefits

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".

Deadline for manuscript submissions: 31 July 2025 | Viewed by 6033

Special Issue Editor

Dr. Sabina Lachowicz-Wiśniewska

E-Mail Website
Guest Editor
Department of Food and Nutrition, Calisia University, Nowy Świat 4 Street, 62-800 Kalisz, Poland
Interests: nutraceuticals and functional foods; medicinal plants; bioactive compounds; HPLC; LC-MS; nutrition; antioxidant agent; prebiotics; probiotics; symbiotics; bioavailability in vitro
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

There is no doubt that a diet rich in food of plant origin is an important element in the prevention of lifestyle diseases. Modern lifestyles and exposure to extreme and long-term stress contribute to the formation of excess free radicals that disturb redox homeostasis, as well as to disorders of intestinal microflora (i.e., intestinal dysbiosis). Reactive oxygen species are often a risk factor for the development of chronic inflammation responsible for pathological lesions in the global population in the 21st century. In this context, bioactive compounds present in plants, which have strong antioxidant properties that regulate redox homeostasis and have a beneficial effect as prebiotics, are perceived as a rational and effective solution for reducing oxidative stress. The latest scientific reports indicate that the consumption of bioactive compounds (BCs) and BC-rich foods has increased dynamically due to their documented pharmacological properties, including their antioxidative, anti-inflammatory, anti-obesity, anti-diabetic, and anti-carcinogenic properties. As a result, consumer awareness about the important role of these high-quality products in human nutrition, health, and the prevention of diseases has increased. Therefore, it is our pleasure to present this Special Issue of Molecules entitled “Bioactive Compounds from Foods for Health Benefits”. For this Special Issue, I encourage you to publish your activities aimed at presenting the latest scientific news, insights, and advances in the field of bioactive compounds, e.g., polyphenolic compounds, carotenoids, vitamins, proteins, and their impact on health benefits. The information presented will certainly attract considerable interest among a large group of our readers from different disciplines and research fields.

Dr. Sabina Lachowicz-Wiśniewska
Guest Editor

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 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

  • polyphenolic compounds
  • bioactive compound
  • natural products
  • food safety
  • phytochemicals
  • carotenoids
  • LC-MS/MS techniques
  • HPLC-DAD-MS
  • fruits, vegetables, and mushrooms
  • antioxidant compounds
  • functional food
  • prebiotics
  • health beneficial

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Published Papers (6 papers)

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Research

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20 pages, 1267 KiB  
Article
Cosmeceutical and Wound-Healing Activities of Green Hydroxypropyl-β-Cyclodextrin-Glycerol-Based Satureja montana Extracts
by Lejsa Jakupović, Jakub W. Strawa, Laura Nižić Nodilo, Marijan Marijan, Anita Hafner, Katarzyna Jakimiuk, Monika Tomczykowa, Michał Tomczyk and Marijana Zovko Končić
Molecules 2025, 30(12), 2638; https://doi.org/10.3390/molecules30122638 - 18 Jun 2025
Viewed by 315
Abstract
Satureja montana L. (winter savory, family Lamiaceae) is an aromatic herb that is widespread throughout the Mediterranean region. In a prior study, the optimization of the green hydroxypropyl-β-cyclodextrin (HP-β-CD)-glycerol-assisted extraction procedure of S. montana was performed. As a result, [...] Read more.
Satureja montana L. (winter savory, family Lamiaceae) is an aromatic herb that is widespread throughout the Mediterranean region. In a prior study, the optimization of the green hydroxypropyl-β-cyclodextrin (HP-β-CD)-glycerol-assisted extraction procedure of S. montana was performed. As a result, four extracts abundant in total phenols (OPT-TP), total phenolic acids including rosmarinic acid (OPT-TPA-RA), total flavonoids (OPT-TF), and luteolin derivatives (OPT-LG) showing anti-elastase and anti-hyaluronidase properties, were prepared. Subsequently, we further explored the phytochemical, dermatological, and cosmeceutical potentials of these extracts, evaluating their antioxidant, anti-inflammatory, anti-tyrosinase, and anti-ultraviolet (UV) absorption activities. Furthermore, the biocompatibility of the extracts and their wound-healing properties were assessed using HaCaT cells. The results indicate that the extracts exhibited excellent antioxidant and cosmeceutical activities, which surpassed the activities of the employed standards in several assays (DPPH antiradical activity, β-carotene-linoleic acid, anti-lipoxygenase, anti-heat-induced ovalbumin coagulation, and UV absorbance assays). Furthermore, the extracts preserved more than 80% of the HaCaT cell viability at concentrations up to 62.5 µL extract/mL and also enhanced wound healing in the in vitro scratch wound-healing model. For example, the application of OPT-TP and OPT-TF led to 48.6% ± 3.3% and 48.6% ± 5.4% wound closure, respectively, after 48 h, compared to 34.8% ± 2.3% in the control group. The extracts exhibited excellent bioactivities, making them promising candidates for the development of cosmeceutical products, while their high biocompatibility indicates that they are suitable for direct application in cosmetics without prior solvent removal. Full article
(This article belongs to the Special Issue Bioactive Compounds from Foods for Health Benefits)
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11 pages, 1142 KiB  
Article
A New Fluorescence Band of Anthocyanins as a Simple Oxidation Biomarker of Food Products
by Małgorzata Rak, Grzegorz Bartosz and Izabela Sadowska-Bartosz
Molecules 2025, 30(12), 2510; https://doi.org/10.3390/molecules30122510 - 8 Jun 2025
Viewed by 371
Abstract
The formation of a new fluorescence band of anthocyanidins and anthocyanidins, centered at about 530 nm (excitation at 460–470 nm), is proposed as a simple indicator of food oxidation. This fluorescence band appeared and increased progressively during the incubation of blueberry juice under [...] Read more.
The formation of a new fluorescence band of anthocyanidins and anthocyanidins, centered at about 530 nm (excitation at 460–470 nm), is proposed as a simple indicator of food oxidation. This fluorescence band appeared and increased progressively during the incubation of blueberry juice under aerobic conditions and the cooking of blueberry homogenate and black carrot. The same effect was observed upon the addition of delphinidin to rapeseed oil subjected to simulated frying. A ratiometric parameter (ratio of the fluorescence intensity at the maximum of the new band to the fluorescence intensity of native anthocyanins/anthocyanidin) is proposed as a versatile index useful for the estimation of the oxidation of food products containing anthocyanins or supplemented with anthocyanins or anthocyanidins. Full article
(This article belongs to the Special Issue Bioactive Compounds from Foods for Health Benefits)
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18 pages, 2114 KiB  
Article
Antioxidant and Anti-Inflammatory Effects of Vanillic Acid in Human Plasma, Human Neutrophils, and Non-Cellular Models In Vitro
by Anna Magiera, Joanna Kołodziejczyk-Czepas and Monika Anna Olszewska
Molecules 2025, 30(3), 467; https://doi.org/10.3390/molecules30030467 - 22 Jan 2025
Cited by 9 | Viewed by 1666
Abstract
Vanillic acid (VA) is a dietary benzoic acid derivative, flavoring agent, and food stabilizer. In this study, the antioxidant and anti-inflammatory potential of VA was explored in vitro and ex vivo in human immune cells and non-cellular models. In neutrophils, VA significantly downregulated [...] Read more.
Vanillic acid (VA) is a dietary benzoic acid derivative, flavoring agent, and food stabilizer. In this study, the antioxidant and anti-inflammatory potential of VA was explored in vitro and ex vivo in human immune cells and non-cellular models. In neutrophils, VA significantly downregulated the fMLP-induced oxidative burst and the generation of reactive oxygen species (ROS); it also suppressed the release of pro-inflammatory cytokines (TNF-α, IL-8) and the tissue-remodeling enzyme elastase-2 (ELA-2) in cells stimulated with LPS and fMLP+cytochalasin B. Additionally, VA showed good biocompatibility with human neutrophils and peripheral blood mononuclear cells (PBMCs) across the tested concentrations of 1–50 µg/mL. Furthermore, VA at 1–5 μg/mL enhanced the non-enzymatic antioxidant capacity of human plasma (NEAC) and prevented oxidative and nitrative damage to plasma proteins by protecting tyrosine moieties and thiols from peroxynitrite. VA also inhibited lipid peroxidation and the formation of thiobarbituric acid-reactive substances (at 50 μg/mL) and protein-bound carbonyls (at 5–50 μg/mL) in peroxynitrite-treated plasma. In non-cellular tests, VA acted as a hypochlorous acid and hydrogen peroxide scavenger and inhibited non-enzymatic protein glycation, outperforming the references Trolox and aminoguanidine. Along with existing data from animal models and studies on polyphenol intake, these results might support the synergic role of VA in dietary protection against chronic diseases related to oxidative stress and inflammation. Full article
(This article belongs to the Special Issue Bioactive Compounds from Foods for Health Benefits)
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16 pages, 331 KiB  
Article
The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties
by Mirosława Karpińska-Tymoszczyk, Magdalena Surma, Marzena Danowska-Oziewicz, Lidia Kurp, Monika Jabłońska, Karolina Kusek and Tomasz Sawicki
Molecules 2024, 29(21), 5148; https://doi.org/10.3390/molecules29215148 - 31 Oct 2024
Viewed by 1071
Abstract
The present study evaluated the physicochemical parameters, polyphenolics content, levels of heat-induced compounds (acrylamide, furfural, 5-hydroxymethylfurfural), antioxidant properties, as well as sensory quality of shortbread cookies enriched with dried sea buckthorn fruit (SBF). The SBF-enriched cookies were prepared by replacing 1, 2, 3, [...] Read more.
The present study evaluated the physicochemical parameters, polyphenolics content, levels of heat-induced compounds (acrylamide, furfural, 5-hydroxymethylfurfural), antioxidant properties, as well as sensory quality of shortbread cookies enriched with dried sea buckthorn fruit (SBF). The SBF-enriched cookies were prepared by replacing 1, 2, 3, or 5% of the flour with dried sea buckthorn fruit. Our results showed the presence of 12 phenolic acids and 5 flavonoids in the SBF, while two phenolic acids and two flavonoids were detected in the cookies. Most of the compounds were identified in the cookies enriched with 5% SBF. Among the phenolic acids, benzoic acid was the most abundant, while among the flavonoids, quercetin was the most abundant. 5-hydroxymethylofurfural was not detected in any cookies, and the addition of SBF contributed to the presence of furfural in baked products and increased the amount of acrylamide, and their content increased with the amount of SBF addition. The addition of sea buckthorn fruit at 5% distinctly exceeded the benchmark level of acrylamide in the cookies and worsened their sensory quality. It should also be noted that SBF significantly (p < 0.05) improved the antioxidant potential determined by two tests, ABTS and DPPH. The SBF-enriched cookies were characterized by significantly higher values of crispness and browning index compared to the control cookies. The results of the study indicate that SBF can be successfully used as a component of bakery products. In conclusion, the cookies with SBF can show improved technological and functional properties and constitute an added value bakery product that could provide health benefits. Full article
(This article belongs to the Special Issue Bioactive Compounds from Foods for Health Benefits)

Review

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33 pages, 3819 KiB  
Review
Phytotherapy and the Role of Bioactive Compounds in Modulating Mechanisms of Overweight and Obesity Comorbid with Depressive Symptoms—A Scoping Review of Mechanisms of Action
by Klaudia Sochacka and Sabina Lachowicz-Wiśniewska
Molecules 2025, 30(13), 2827; https://doi.org/10.3390/molecules30132827 - 30 Jun 2025
Abstract
Obesity and depression frequently coexist, sharing overlapping molecular pathways such as inflammation, oxidative stress, gut microbiota dysbiosis, and neuroendocrine dysfunction. Recent research highlights the therapeutic potential of plant-derived bioactive compounds in targeting these shared mechanisms. This scoping review followed Preferred Reporting Items for [...] Read more.
Obesity and depression frequently coexist, sharing overlapping molecular pathways such as inflammation, oxidative stress, gut microbiota dysbiosis, and neuroendocrine dysfunction. Recent research highlights the therapeutic potential of plant-derived bioactive compounds in targeting these shared mechanisms. This scoping review followed Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines and included 261 peer-reviewed studies identified through PubMed, Scopus, and the Web of Science up to December 2024. Studies were screened based on predefined inclusion and exclusion criteria. This review synthesizes data from peer-reviewed studies, including both preclinical and clinical investigations, focusing on polyphenols, flavonoids, alkaloids, and other phytochemicals with anti-inflammatory, antioxidant, neuroprotective, and metabolic effects. Compounds such as quercetin, epigallocatechin gallate (EGCG), resveratrol, curcumin, anthocyanins, and luteolin demonstrate promise in modulating adenosine monophosphate-activated protein kinase (AMPK), brain-derived neurotrophic factor (BDNF), nuclear factor kappa B (NF-κB), and gut–brain axis pathways. Our scoping review, conducted in accordance with PRISMA guidelines, identifies promising combinations and mechanisms for integrative phytotherapy. These findings underscore the potential of botanical strategies in developing future interventions for metabolic and mood comorbidities. Full article
(This article belongs to the Special Issue Bioactive Compounds from Foods for Health Benefits)
17 pages, 5731 KiB  
Review
Chinese Artichoke (Stachys affinis Bunge): The Nutritional Profile, Bioactive Profile and Food Applications—A Review
by Rafał Wiśniewski and Joanna Harasym
Molecules 2024, 29(15), 3525; https://doi.org/10.3390/molecules29153525 - 26 Jul 2024
Cited by 1 | Viewed by 1909
Abstract
Stachys affinis Bunge, known as Chinese artichoke, is a perennial plant originating from China, which has uprising scientific interest due to its complex and beneficial content. Chinese artichoke is rich in bioactive compounds useful for human health, including antioxidants, polyphenols, and prebiotics, and its [...] Read more.
Stachys affinis Bunge, known as Chinese artichoke, is a perennial plant originating from China, which has uprising scientific interest due to its complex and beneficial content. Chinese artichoke is rich in bioactive compounds useful for human health, including antioxidants, polyphenols, and prebiotics, and its edible tubers are high in essential nutrients and dietary fiber. Studies show its potential as a functional food ingredient in various products like rice bars, bread, and chocolate, enhancing their nutritional and sensory properties. Additionally, Chinese artichoke exhibits significant anti-inflammatory, neuroprotective, and antibacterial activities, warranting further research and utilization in the food industry. This review aims to summarize the existing knowledge of the S. affinis Bunge plant, focusing on its health-promoting aspects. Full article
(This article belongs to the Special Issue Bioactive Compounds from Foods for Health Benefits)
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