Natural and Synthetic Bioactive Compounds in Food—Risks and Benefits
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Medicinal Chemistry".
Deadline for manuscript submissions: 31 August 2026 | Viewed by 2
Special Issue Editor
Interests: toxicology; molecular biology; risk assessment; food; feed; safety
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bioactive compounds are natural or synthetic substances that affect living organisms, tissues, and cells. Thereby, these substances can offer benefits for human health, e.g., in the context of disease prevention and new drug development. However, they also pose risks, including potential toxicity or undesirable interference with natural biological processes. In this Special Issue of Molecules, we will shed more light on the effects of naturally occurring and synthetic bioactive compounds in foods from a health perspective. In this context, different aspects will be addressed, including physiological, toxicological, and analytical issues of such substances. To this end, selected examples of these compounds will be used to illustrate their potential effects on human health, along with existing knowledge gaps such as those related to potential modes of action and hazard assessment.
Dr. Andreas Eisenreich
Guest Editor
Manuscript Submission Information
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Keywords
- bioactive compounds
- health
- safety
- effects
- toxicology
- biology
- food
- feed
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