Bioactive Ingredients in Foods: A Challenging Journey to Bioefficacy

Dear Colleagues,

Bioactive compounds are extranutritional constituents that typically occur in small quantities in foods. They have been gaining interest and are being intensively studied to evaluate their effects on human health.

Key issues regarding this topic relate to understanding how these bioactive molecules are affected by food processing and storage, released from the food matrix after ingestion and then absorbed into the body, how their metabolism occurs, and how these compounds are distributed to reach tissues and further affect cellular processes. These properties are major determinants of the bioeffectiveness of a food ingredient and are necessary to consider a compound as bioactive in the context of functional foods related to health benefits.

The results of many epidemiologic studies have shown protective effects of plant-based diets on cardiovascular disease and cancer. Bioactive compounds vary widely in chemical structure and function. Phenolic compounds are present in all plants and have been studied extensively. Various phytoestrogens are present in soy, but also in flaxseed oil, whole grains, fruits, and vegetables. They have antioxidant and immunomodulatory properties, and some studies have demonstrated favorable effects on other diseases risk factors, and in animal and cell culture models of cancer. However, properties that can be measured in a food may not translate to in vivo health effects. Bioactive compounds may increase gut microbial diversity, improve endothelial function, improve cognitive function, reduce bone loss, and so forth. A new type of bioactive component is emerging from epigenetic modifications by our diet, including microRNA transfer from our diet, which can regulate the expression of human genes. Even though much scientific research needs to be conducted before we can begin to make science-based dietary recommendations, there is sufficient evidence to recommend consuming food sources rich in bioactive compounds contained in a variety of fruits, vegetables, whole grains, legumes, oils, and nuts.

The body of scientific data that allows the evaluation of bioactive dietary components based on experimental evidence still lags behind the vision to exploit their potential to improve health. Over the past decades, the search for ingredients with health benefits has expanded to include a wide range of bioactive compounds present in foods and their potential to improve health. In recent years, increasing emphasis has been placed on the bioeffectiveness of these compounds in foods, a key factor in their health-promoting effects.

The aim of this Special Issue is to identify the key bioactive compounds in food products and to understand how these molecules promote health in humans. Contributions to this Special Issue may cover all research aspects related to bioactive ingredients in foods, including: properties, functions, technology, engineering and applications of food bioactive ingredients and their relevant products, as well as health-related aspects of these bioactive components, demonstrating their critical role in preventing or delaying different diseases and heaving many health-improving properties; study on beneficial biological properties of bioactive compounds such as antioxidant, antibacterial, anticancer, antidiabetic, anti-obesity, antitumor, antiviral, anti-inflammatory, and anticoagulant properties, among others; in vitro and in vivo model systems; and clinical investigations. Original research papers and review articles on these different areas are welcome.

Prof. Dr. Magdalena Polak-Berecka
Dr. Kamila Rachwał
Guest Editors

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