Structural Characteristics, Bioactivities and Mechanisms of Food-Derived Functional Compounds

Dear Colleagues,

In recent years, food-derived functional compounds have attracted growing attention due to their diverse biological activities and significant potential in promoting human health and preventing chronic diseases. These compounds—including polyphenols, peptides, polysaccharides, flavonoids, carotenoids, and other bioactive molecules—are widely distributed in natural food sources and play essential roles in nutrition, metabolism, and disease modulation.

Understanding the structural characteristics, bioactivities, and underlying mechanisms of food-derived functional compounds is crucial for developing functional foods, nutraceuticals, and therapeutic agents. Recent advances in analytical chemistry, molecular biology, and food science have enabled researchers to elucidate the complex interactions between structure and function, providing insights into how these compounds exert antioxidant, anti-inflammatory, antimicrobial, and metabolic regulatory effects.

This Special Issue aims to present recent progress and innovative research on the isolation, characterization, biological activities, and action mechanisms of food-derived functional compounds. We welcome original research articles and reviews that contribute to the understanding of structure–activity relationships, metabolic pathways, and the practical applications of these bioactives in food and health-related industries.

The topics of interest include, but are not limited to, the following:

• extraction, purification, and structural elucidation of food-derived functional compounds;
• structure–activity relationship and functional characterization of bioactive food components;
• mechanisms of antioxidant, anti-inflammatory, antimicrobial, or metabolic regulation activities;
• applications of food-derived compounds in functional foods, nutraceuticals, and pharmaceuticals;
• biotransformation, bioavailability, and metabolic fate of food bioactives;
• advanced analytical and omics-based approaches for studying bioactive compounds from foods.

This Special Issue, “Structural Characteristics, Bioactivities and Mechanisms of Food-Derived Functional Compounds,” aims to provide a platform for interdisciplinary discussion and collaboration, fostering new insights into the role of food bioactives in health promotion and disease prevention.

Dr. Juan Kan
Dr. Dan Chen
Guest Editors

Dr. Chao Tang
Guest Editor Assistant

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