Food Bioactives: Innovations, Mechanisms, and Future Applications

Dear Colleagues,

Food bioactives have garnered increasing attention in the scientific community due to their potential to promote health and prevent disease. Compounds such as polyphenols, carotenoids, bioactive fatty acids, and functional peptides play essential roles in modulating physiological and metabolic processes, contributing to the advancement of functional foods and nutraceuticals.

Recent breakthroughs in the identification, extraction, and application of bioactive compounds have opened new avenues for their integration into innovative food formulations. Emerging technologies, including advanced encapsulation and controlled release systems, are being explored to enhance the bioavailability and stability of these compounds, ensuring greater efficacy in health promotion. Moreover, the need for sustainable bioactive sources has driven research into novel natural ingredients derived from agro-industrial waste and food chain by-products.

This Special Issue aims to showcase cutting-edge studies on the mechanisms of action, applications, and challenges associated with dietary phytochemicals and other bioactive compounds. We invite researchers to contribute their findings and insights to foster a robust scientific dialogue on the opportunities and innovations shaping this dynamic and interdisciplinary field.

Dr. Maria da Conceição Oliveira
Dr. Maria do Carmo Martins Serrano
Guest Editors

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