Phytochemicals in Foods, Plant Extracts, and Nutraceuticals, Their Bioavailability and Integral Health Effects

Dear Colleagues,

Phytochemicals, abundant in plant-based sources, are increasingly under the spotlight in nutrition research. This diverse group includes (poly)phenols, carotenoids, sulphur compounds, purine alkaloids, and plant sterols, among others. Produced by plants in response to various stresses, these bioactive compounds hold significant potential for optimizing human health and preventing chronic diseases.

Dietary patterns rich in plant foods are associated with improved cardiometabolic health and the modulation of gut microbiota, although phytochemicals’ bioavailability is behind their bioactivity. Despite the limited bioavailability described for most phytochemicals, they have shown promising effects on cardiometabolic health, ranging from reducing cardiovascular disease risk to improving insulin sensitivity. Furthermore, certain phytochemicals, such as flavonoids and plant sterols, have been integrated into health claims for their beneficial effects on endothelial function and cholesterol levels.

However, the heterogeneity of phytochemicals, combined with challenges in studying their bioavailability due to their interaction with the food matrix and metabolic processes, as well as discrepancies in explaining their positive effects on health, necessitate further investigation of this theme.

As interest in the role of phytochemicals in health and disease continues to grow, this Special Issue aims to provide a platform for disseminating new scientific findings in this area. We invite submissions that address innovative research on how these compounds affect human health, including studies on their absorption, metabolism, and potential health benefits.

Dr. Raquel Mateos Briz
Dr. Luis Goya
Prof. Dr. José Luis Espartero Sánchez
Guest Editors

Manuscript Submission Information

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• phytochemicals
• bioavailability
• nutraceuticals
• plant extracts
• food science
• health effects
• metabolism
• antioxidants
• functional foods
• disease prevention