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 4240
Special Issue Editor
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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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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