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Functional Foods: Bioactive Compounds, Antioxidants and Anti-Inflammatory Activities, 2nd Edition

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

Deadline for manuscript submissions: 31 October 2026 | Viewed by 6975

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Editors

Dr. Mirjana B. Pešić

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Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Interests: food proteins; bioactive compounds of food; biochemical transformation during food processing; functional and techno-functional properties of food; compounds stability and interactions
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Prof. Dr. Bojana Vidović

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Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221 Belgrade, Serbia
Interests: food chemistry; functional food; nutraceuticals; bioactive compounds; antioxidants
Special Issues, Collections and Topics in MDPI journals

Dr. Danijel D. Milinčić

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Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Interests: bioactive compounds of food; phenolic compounds; food proteins; functional and techno-functional properties of food; liquid chromatography; mass spectrometry; tandem mass spectrometry; phytochemical analysis

Special Issue Information

Dear Colleagues,

Since oxidative stress and inflammation are linked to numerous chronic diseases, developing functional foods as a potential strategy for combating these processes has attracted considerable attention and research interest. Researchers explore foods and other sources of bioactive compounds, search for confirmation of their health-promoting benefits through in vitro and experimental studies, and unravel mechanisms by which foods and their constituents can modulate oxidative stress and inflammation. In addition, many research efforts focus on improving existing biotechnological and processing techniques to produce functional foods with bioaccessible and bioavailable bioactive compounds. To promote further innovation in the functional food industry, linking the consumption of functional foods should be based on strong scientific evidence of their effectiveness and safety, and a better understanding of factors affecting consumers’ acceptance of functional foods. This Special Issue aims to collect original research papers and review articles focused on the abovementioned aspects of functional foods for modulating inflammation and oxidative stress.

Dr. Mirjana B. Pešić
Prof. Dr. Bojana Vidović
Dr. Danijel D. Milinčić
Guest Editors

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Keywords

functional foods
bioactive compounds
antioxidants
anti-inflammatory
nutraceuticals
isolation of bioactives
interactions of bioactives
food matrix
bioaccessibility
bioavailability

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Related Special Issue

Functional Foods: Bioactive Compounds, Antioxidants and Anti-inflammatory Activities in Molecules (13 articles)

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Research

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15 pages, 4359 KB

Open AccessArticle

Queen of Spices, Cardamom (Elettaria cardamomum (L.) Maton, Zingiberaceae)—In Vitro Assessment of Biological Potential

by Maja Hitl, Katarina Radovanović, Katarina Urumović, Blagoje Prpa and Nebojša Kladar

Molecules 2026, 31(14), 2430; https://doi.org/10.3390/molecules31142430 - 11 Jul 2026

Viewed by 320

Abstract

Cardamom represents one of the world’s most famous spices, which is also applied in the traditional medicine of numerous cultures. Modern research aims to elucidate its therapeutic potential in various diseases. The aim of this study was to investigate the chemical composition of essential oil of cardamom seeds, as well as to assess the biological and pharmacological potential of aqueous and ethanolic extracts. The essential oil composition was evaluated using gas chromatography coupled to mass spectrometry. Aqueous and ethanolic extracts were analyzed for the total phenolic and flavonoid content, and further evaluated in vitro regarding antioxidant, anti-inflammatory and antihyperglycemic activity, and additionally antimicrobial activity for the ethanolic extract. The essential oil was abundant in monoterpenes, with α-terpinyl acetate as a predominant compound. The content of total phenolics and flavonoids in extracts was low. Antioxidant potential was moderate. Extracts displayed potent activity in tests of anti-inflammatory potential, with the ethanolic extract being more active. Regarding the antihyperglycemic activity, the extracts displayed inhibitory activity against α-amylase and no activity against α-glucosidase. Antimicrobial activity was observed against Candida albicans and Prototheca zopfii in high concentrations. The present study suggests preliminary in vitro potential of cardamom in mediating carbohydrate metabolism and pro-inflammatory conditions. Full article

(This article belongs to the Special Issue Functional Foods: Bioactive Compounds, Antioxidants and Anti-Inflammatory Activities, 2nd Edition)

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15 pages, 546 KB

Open AccessArticle

Metabolic Redox Modulation by Agaricus bisporus Aqueous Extract in Honey Bee Cells

by Đura Nakarada, Uroš Glavinić, Jevrosima Stevanović, Uroš Gašić, Marko Ristanić, Miloš Mojović and Zoran Stanimirović

Molecules 2026, 31(12), 2011; https://doi.org/10.3390/molecules31122011 - 9 Jun 2026

Viewed by 543

Abstract

The western honey bee (Apis mellifera) is increasingly exposed to environmental stressors that affect redox homeostasis, leading to imbalances in cellular functions. Natural bioactive compound-based nutritional strategies show promise in reducing oxidative stress while preserving redox signaling. In this study, we investigated the chemical composition, cytotoxicity, and redox-modulating effects of an aqueous extract of the edible mushroom Agaricus bisporus on the AmE-711 honey bee cell line. High-resolution Orbitrap LC–MS analysis revealed a chemically diverse extract comprising polyols, organic acids, amino acids, phosphorylated sugars, nucleotide derivatives, phenolic, and lipid-related compounds. Among the identified metabolites were mannitol, malic acid, citric acid, glutamic acid, and uridine diphosphate N-acetylglucosamine, providing a biochemical basis for potential metabolic and redox-related activity. Cell viability assays demonstrated that A. bisporus extract exhibited no significant cytotoxicity under the experimental conditions. Electron paramagnetic resonance (EPR) spectroscopy with the TEMPONE spin probe showed that untreated cells exhibited only minimal signal reduction (4.20%), while treatment with the extract alone caused a moderate decrease (12.08%), indicating the absence of reductive stress. Oxidative stress induced by hydrogen peroxide resulted in a pronounced TEMPONE signal reduction (37.88%), whereas co-treatment with the A. bisporus extract substantially attenuated this effect, lowering the signal reduction to 15.34%. These findings suggest that the aqueous A. bisporus extract may help preserve basal redox activity while attenuating peroxide-induced oxidative stress in AmE-711 honey bee cells. Rather than acting as a potent radical scavenger, the extract appears to function as a mild redox modulator or stabilizer under the tested conditions, which may be beneficial for honey bee cellular redox balance. These results support further investigation of physiologically appropriate A. bisporus-based dietary supplements for mitigating oxidative stress in apicultural systems. Full article

(This article belongs to the Special Issue Functional Foods: Bioactive Compounds, Antioxidants and Anti-Inflammatory Activities, 2nd Edition)

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18 pages, 2554 KB

Open AccessArticle

Effects of Exogenous Selenium on Accumulations of Selenium, GABA and Antioxidant Activity of Chestnut During Germination

by Haifen Wang, Weiwei Liu, Fei Peng, Ziye Zhang, Jiawei Cao, Jiayu Shi, Liang He, Yunbin Jiang, Mengshi Wang and Junwei Yuan

Molecules 2026, 31(11), 1847; https://doi.org/10.3390/molecules31111847 - 27 May 2026

Viewed by 452

Abstract

The objective of this study was to investigate the effect of exogenous selenium on selenium enrichment and antioxidant activity of germinated chestnuts. We treated ‘Zaofeng’ chestnuts with Na₂SeO₃ at concentration of 0, 20, 40, 60 and 80 mg/L, and analyzed, during germination, the level of total Se, SeCys₂, MeSecys, Se^IV, SeMet, Se^VI, γ-aminobutyric acid (GABA), antioxidant enzyme (phenylalanine ammonialyase (PAL), glutathione peroxidase (GPX), superoxide dismutase (SOD) and catalase (CAT)) activity, non-enzymatic antioxidant substances (total polyphenols and flavonoids) content and antioxidant capacity (DPPH, ABTS). The results indicated that low concentrations of selenium (20–40 mg/L) significantly promoted the organic transformation of selenium, with a Se-enrichment rate over 74%. Antioxidant enzyme (PAL, SOD, CAT) activities and total phenol content were enhanced by 1.1 to 1.9-fold compared with the control, leading to a 12.2–29.2% improvement in antioxidant capacity (DPPH and ABTS). In contrast, the high concentration of selenium (80 mg/L) induced oxidative stress, inhibiting enzyme (PAL, SOD, CAT) activities (reduced by 14.1–20.5%) and decreasing antioxidant capacity (DPPH) by approximately 19.0%. During chestnut germination, selenite was absorbed by the embryo and subsequently transformed into organic Se in vivo, ultimately being stored mainly as SeCys₂. The selenium enrichment rate decreased significantly with increasing Na₂SeO₃ treatment concentration: from 86.4% at 20 mg/L to 62.2% at 80 mg/L. Furthermore, treatment with 40 mg/L Na₂SeO₃ led to a significant increase in GABA content of germinated chestnuts, reaching 1.3 times that of the control group. Overall, germination with 20–40 mg/L Na₂SeO₃ is an effective condition for producing Se-enriched chestnut sprouts with enhanced GABA and antioxidant capacity, offering a potential functional food ingredient. Full article

(This article belongs to the Special Issue Functional Foods: Bioactive Compounds, Antioxidants and Anti-Inflammatory Activities, 2nd Edition)

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18 pages, 18152 KB

Open AccessArticle

Uncovering Bioactive Compounds in Propolis Extracts Prior to Isolation Through NMR Chemometric Analysis

by Maria-Ioanna Stavropoulou, Antigoni Cheilari, Konstantia Graikou, Ioanna Chinou and Nektarios Aligiannis

Molecules 2026, 31(10), 1742; https://doi.org/10.3390/molecules31101742 - 20 May 2026

Viewed by 506

Abstract

Propolis is a resinous bee product with a long history of medicinal use, valued for its antimicrobial, antioxidant and anti-inflammatory properties. Identification of its key bioactive constituents would enable chemical standardization and quality control of propolis-based products, once their activity is confirmed. In the current study we investigated a Greek propolis sample (PR09) belonging to a phenolic-rich type, dominated by flavonoids. After extraction and fractionation with Fast Centrifugal Chromatography (FCPC), the fractions were evaluated for their DPPH and collagenase inhibitory activity while their NMR metabolic profiles were recorded. NMR HeteroCovariance Approach (NMR-HetCA) analysis of PR09 propolis methanolic extract revealed the presence of 26 secondary metabolites: seven diterpenes, 13 flavonoids and six caffeic acid esters. All compounds were identified from NMR-HetCA and Statistical Total Correlation Spectroscopy (STOCSY) plots prior to their isolation. NMR-HetCA analysis indicated that caffeic acid derivatives were the most potent inhibitors of the DPPH free radical and collagenase. Additionally, galangin (11) and 3-O-methyl galangin (24) appeared to contribute considerably to the antioxidant activity, while together with pinocembrin (12), they all contributed to the extract’s collagenase inhibitory activity. In contrast, metabolites such as isocupressic acid (8), 13-epi-cupressic acid (18), pinostrobin (17) and chrysin (7) appeared not to contribute to the observed activities. Bioassays of selected metabolites confirmed the NMR-HetCA’s predictions, with caffeic acid phenethyl ether (1) exhibiting very high inhibition (92.54 ± 0.16%), and notable collagenase inhibition close to 50% (at 100 μg/mL). Overall, the findings demonstrate that NMR-HetCA enables rapid identification of bioactive compounds in propolis extracts and is proposed as a tool in accelerating the evaluation of propolis samples prior to laborious isolation procedures. Full article

(This article belongs to the Special Issue Functional Foods: Bioactive Compounds, Antioxidants and Anti-Inflammatory Activities, 2nd Edition)

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16 pages, 1826 KB

Open AccessArticle

Characterization of Phenolic and Essential Oil Constituents of Satureja boissieri Hausskn. ex Boiss and Evaluation of Antioxidant Potential

by Sema Çarıkçı, Tuncay Dirmenci, Ilhami Gulcin and Ahmet C. Goren

Molecules 2026, 31(10), 1710; https://doi.org/10.3390/molecules31101710 - 18 May 2026

Cited by 1 | Viewed by 524

Abstract

This study investigated the chemical composition of the essential oil (EO) and the phenolic profiles of methanol extracts from Satureja boissieri Hausskn. ex Boiss. EO analysis by Gas Chromatography–Mass Spectrometry (GC-MS) identified carvacrol (45.2%), cymene (26.0%) and γ-terpinene (17.5%) as the primary constituents. Phenolic profiles were quantified via Liquid Chromatography–High-Resolution Mass Spectrometry (LC-HRMS), revealing syringic acid (56,647.96 mg/kg extract), rosmarinic acid (47,777.98 mg/kg extract) and hesperidin (6353.49 mg/kg extract) as major components in the extract. The antioxidant potential was evaluated through three distinct radical scavenging assays (DPPH, ABTS and DMPD) and the determination of ferric (Fe³⁺) and cupric (Cu²⁺) reducing capacities. Notably, S. boissieri exhibited potent antioxidant activity, with IC₅₀ values of 11.74 µg/mL for DPPH and 9.90 µg/mL for ABTS radical scavenging, demonstrating performance comparable to standard antioxidants such as α-tocopherol (11.31 and 8.37 µg/mL, respectively). Furthermore, the in vitro inhibitory activities against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) enzymes were evaluated. While both extracts exhibited similar and significant AChE inhibition (35.3% and 32.4%, respectively), the essential oil was notably more potent against BChE than the methanol extract. These findings suggest that S. boissieri is a significant source of bioactive compounds with promising antioxidant and neuroprotective potential for pharmaceutical applications. Full article

(This article belongs to the Special Issue Functional Foods: Bioactive Compounds, Antioxidants and Anti-Inflammatory Activities, 2nd Edition)

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19 pages, 2591 KB

Open AccessArticle

Dietary Capsiate-Producing Chili Pepper Promotes Somatic and Femoral Growth and Modulates Intestinal Immunometabolic Responses in Mice

by Diana Vanesa Gutiérrez-Chávez, Estefanía Arellano-Ordoñez, Ana Angélica Feregrino-Pérez, Juan Fernando García-Trejo, Diana Catalina Castro-Rodríguez, Omar Granados-Portillo, Abigail García-Morales, Ramón Gerardo Guevara-González and Consuelo Lomas-Soria

Molecules 2026, 31(10), 1679; https://doi.org/10.3390/molecules31101679 - 15 May 2026

Viewed by 431

Abstract

Capsaicin has been investigated as a phytogenic feed additive in animal production due to reported growth-promoting and immunomodulatory properties; however, its pungency limits practical application. Capsiate, a naturally occurring non-pungent capsaicin analog present in specific Capsicum annuum accessions, conserves many of its bioactive properties without inducing sensory irritation and has not been studied as a potential growth-promoting alternative. The present study evaluated whether dietary exposure to a capsiate-producing chili pepper influences growth and assessed associated intestinal responses using a murine model. A capsiate-producing Capsicum annuum accession (509-45-1) was characterized and incorporated into experimental diets providing 30 or 50 mg/kg capsiate to male C57BL/6J mice for 12 weeks. The dietary intervention was associated with dose-dependent increases in body weight and longitudinal femoral growth without altering body composition. Femoral elongation was accompanied by increased growth plate area and higher osteocyte number and area. At the intestinal level, the intervention was associated with downregulation of colonic transient receptor potential vanilloid 1 (TRPV1) gene expression, modulation of redox-associated responses, including catalase (CAT) and superoxide dismutase (SOD) expression, and differential modulation of innate immune signaling, including upregulation of Toll-like receptor 2 (TLR2) and downregulation of Toll-like receptor 4 (TLR4), together with reduced interleukin-6 (IL-6) and tumor necrosis factor alpha (TNF-α) expression. Collectively, these findings indicate that dietary supplementation with a capsiate-producing chili is associated with increased somatic growth and enhanced femoral development in mice, accompanied by intestinal transcriptional changes consistent with immunometabolic responses, while preserving body composition. Full article

(This article belongs to the Special Issue Functional Foods: Bioactive Compounds, Antioxidants and Anti-Inflammatory Activities, 2nd Edition)

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13 pages, 648 KB

Open AccessArticle

Oil Extract of Green Brazilian Propolis, Antioxidant Activity, Safety and Quality Control

by Murilo Alberici de Oliveira, Giovanna Veronezzi, Guilherme Perez Pinheiro, Marcia Ortiz Mayo Marques and Alexandra Christine Helena Frankland Sawaya

Molecules 2026, 31(8), 1234; https://doi.org/10.3390/molecules31081234 - 8 Apr 2026

Viewed by 660

Abstract

Propolis is a resin collected by bees from several plant sources and used by humans for centuries. Its commercial use is usually based on alcoholic extracts, which is a drawback for some applications. Conversely, oil extracts are non-toxic and capable of extracting and dissolving a wide range of less polar compounds. As previous studies showed that oil extracts presented bioactivity similar to ethanolic extracts, a reproducible method for the extraction of green Brazilian propolis was developed and patented. The antimicrobial and cytotoxic activities of the ethanolic and oil extracts of green propolis were compared as well as their ultra-high-performance liquid chromatography with high-resolution mass spectrometry (UHPLC-HRMS) profiles, with similar results. A method was developed to recover propolis bioactive compounds from the oily matrix in order to allow its qualitative and quantitative quality control, according to parameters determined by the Brazilian Ministry of Agriculture, and is presented herein for the first time. The total flavonoid and phenolic contents, antioxidant activity and dry mass are comparable to the ethanolic extract. Therefore, OEP can be recommended for the diverse food supplements and cosmetic products that currently use the ethanolic extract of propolis, without the drawbacks of the presence of alcohol in these formulations. Full article

(This article belongs to the Special Issue Functional Foods: Bioactive Compounds, Antioxidants and Anti-Inflammatory Activities, 2nd Edition)

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22 pages, 1246 KB

Open AccessArticle

Bioactive, Antioxidant, and Nutritional Responses of Garlic (Allium sativum L.) to Fertilization Regimes

by Boris Adamović, Jelena Visković, Aleksandra Tepić-Horecki, Anita Milić, Zdravko Šumić, Janko Červenski, Slobodan Vlajić, Snežana Jakšić, Milorad Živanov and Goran Jaćimović

Molecules 2026, 31(4), 652; https://doi.org/10.3390/molecules31040652 - 13 Feb 2026

Cited by 1 | Viewed by 1256

Abstract

Garlic (Allium sativum L.) is a significant crop cultivated worldwide for its culinary, nutritional, and medicinal value. This study aimed to evaluate the effects of different fertilization regimes on the bioactive compounds, antioxidant activity, nutritional value, and mineral composition of garlic. The field experiment was conducted at the Institute of Field and Vegetable Crops, in three replications. Fertilization significantly influenced the bioactive compounds, antioxidant activity, nutritional quality, and mineral composition of garlic. Cattle manure proved to be the most effective treatment, increasing protein (by approx. 5.1%), total sugars (17.9%), sucrose (24.9%), sulfur content (7.2%), total phenolics (3.1%), flavonoids (30.7%), and antioxidant activity (by 5.2–23.1% depending on the assay) compared to the control, indicating superior nutritional and functional quality. Multivariate analyses highlighted the significant impact of fertilization regimes on garlic quality, with mineral fertilizer, control (treatment without fertilizer application), and cattle manure enhancing bioactive compounds, antioxidant activity, and nutritional composition. Fertilization had limited effects on macroelements, although cattle and sheep manure increased nitrogen and sulphur contents, while molasses reduced phosphorus and potassium levels. Organic fertilization significantly modified microelement composition, with sheep manure notably increasing zinc and copper, while most fertilizers reduced boron, iron, and sodium contents compared with the control. Animal-based fertilizers, particularly cattle manure, provide a sustainable alternative to mineral fertilization, enhancing garlic’s dry matter, nutritional and bioactive compounds, and antioxidant activity. Full article

(This article belongs to the Special Issue Functional Foods: Bioactive Compounds, Antioxidants and Anti-Inflammatory Activities, 2nd Edition)

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Review

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35 pages, 817 KB

Open AccessReview

Challenges and Technological Strategies to Enhance Probiotic Viability in Non-Dairy Food Matrices

by Stevens Duarte, Janaina Sánchez-García, Ester Betoret and Noelia Betoret

Molecules 2026, 31(15), 2663; https://doi.org/10.3390/molecules31152663 - 30 Jul 2026

Abstract

The growing demand for plant-based and functional foods has driven increasing interest in the incorporation of probiotics into non-dairy matrices. However, maintaining probiotic viability throughout processing, storage, and gastrointestinal transit remains a major challenge due to exposure to multiple environmental stresses. This review aims to provide a comprehensive overview of the incorporation of probiotics into non-dairy food systems, the key factors that affect their survival, and the available strategies to enhance their stability and functionality. First, the main approaches for incorporating probiotics into food matrices, including direct addition and fermentation processes, are discussed. Second, the critical factors influencing probiotic viability are examined, including intrinsic strain characteristics, the composition and physicochemical properties of the food matrix, and the impact of processing, storage, and gastrointestinal conditions. Third, current strategies to improve probiotic survival are analyzed, including the control of processing parameters and the use of emerging processing technologies, structural protection through micro- and nanoencapsulation, and biological approaches such as stress adaptation and strain improvement. Overall, the integration of technological and biological strategies provides a robust framework for enhancing probiotic stability in non-dairy foods. Future research should focus on optimizing these approaches while ensuring product quality and consumer acceptance, facilitating the development of effective and commercially viable functional foods. Full article

(This article belongs to the Special Issue Functional Foods: Bioactive Compounds, Antioxidants and Anti-Inflammatory Activities, 2nd Edition)

26 pages, 2679 KB

Open AccessReview

Shaping the Bioactive Properties of Kombucha Drinks by Using Raw Materials Alternative to Tea

by Akshay Chandran, Joanna Wyka, Gloria-Renate Klein, Barbara Stefanska and Joanna Kolniak-Ostek

Molecules 2026, 31(7), 1170; https://doi.org/10.3390/molecules31071170 - 1 Apr 2026

Cited by 4 | Viewed by 1285

Abstract

Alternative substrates to traditional Camellia sinensis tea are increasingly investigated to diversify kombucha and enhance its functional properties. This review synthesizes evidence (2020–2025) on how non-tea substrates influence microbial ecology, metabolite composition, and bioactivity of kombucha. A semi-systematic search of PubMed, Scopus, Web of Science, and publisher platforms identified studies on fruit, vegetable, herbal, algal, cereal, dairy, and food-industry by-product substrates reporting compositional or functional outcomes. Extracted data included substrate characteristics, fermentation conditions, SCOBY features, analytical methods, and reported antioxidant, anti-inflammatory, metabolic, probiotic, and dermatological effects. Fermentation often leads to an increase in total phenolic content and antioxidant capacity. These effects are highly dependent on fermentation conditions, particularly duration and substrate composition. In some cases, prolonged fermentation may result in phenolic degradation or transformation, leading to reduced levels of certain compounds. Fruit- and hibiscus-based systems enhanced anthocyanin-driven antioxidant and anti-inflammatory activity. Vegetable and cereal substrates supplied phenolic acids and β-glucans associated with metabolic regulation and gut health, whereas by-products and algal fermentations supported waste valorization and enrichment in chlorogenic acids, pigments, fibers, and peptides. Despite promising functionality, substantial inter-study variability and limited in vivo validation and the lack of standardized fermentation protocols constrain translational application. In addition, the inherent variability in SCOBY microbial composition represents a major source of inconsistency, as differences in microbial communities can significantly influence fermentation dynamics, metabolite profiles, and functional outcomes. Full article

(This article belongs to the Special Issue Functional Foods: Bioactive Compounds, Antioxidants and Anti-Inflammatory Activities, 2nd Edition)

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