Functional and Bioactive Compounds from Food

Dear Colleagues,

Food-originated functional and bioactive compounds (e.g., polysaccharides, peptides, phenolic compounds, triterpenoids, and sterols) have been widely accepted as alternative candidates for preventing disease and maintaining health due to their vast amounts and diversity, as well as promising bioaccessibilities and bioactivities. Original investigations focusing on the antioxidant, immunomodulatory, hypoglycaemic, hypolipidaemic, anti-cancer, and gut microbiota modulation potential of natural components from food are of great interest to the academic and industrial communities. Functional compounds are generally available via gastrointestinal digestion or further colon fermentation, and their alterations in the digestion system are thus worth illustrating. Accordingly, the present Special Issue, “Functional and Bioactive Compounds from Food”, aims to gather the latest and most advanced research on the processing/preparation, identification, characterization, bioaccessibility, bioactivity assessment (e.g., functionality, pharmaceutics), and application of compounds from food. The establishment of the relationship between the structure and functionality of compounds are most welcome. We encourage researchers to contribute original research and review articles on recent progress in this field, which are vital to boost the beneficial development of food-originated constitutes.

Dr. Cong Wang
Prof. Dr. Jie Xu
Prof. Dr. Chang-Wei Hsieh
Guest Editors

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