Epidemiological evidence suggested that bioactive food components, such as polyphenols, polysaccharides, flavonoids, peptides, and saponins, offer versatile health-promoting properties. A healthy diet can help prevent the development of various non-communicable diseases such as cancer, diabetes, obesity, colitis, and cardiovascular diseases. However, more cell culture or animal studies are still needed to further clarify the bioactivities, safety risks, and underlying mechanisms before applying many of these bioactive ingredients in the food industry.
To enhance the growth of research related to food bioactive ingredients and their biological activities, this special issue is proposed to seek original works or reviews addressing the effects of food-derived bioactive ingredients and their health-promoting mechanisms. With the initiative in proposing the current issue, we hope that the research findings published can provide significant information for the extensive use of these bioactive ingredients for food production and human health.
Potential topics include but are not limited to the following:
• Chemistry relating to antioxidants, phytochemicals, botanicals, protein hydrolysates, peptides, and polysaccharides;
• Influences of different processing methods on the chemistry of bioactive components in food;
• Bioavailability of bioactive components in food;
• Isolation and identification of bioactive components in food;
• Food-derived bioactive components and human health;
• Food safety and toxicology.
Epidemiological evidence suggested that bioactive food components, such as polyphenols, polysaccharides, flavonoids, peptides, and saponins, offer versatile health-promoting properties. A healthy diet can help prevent the development of various non-communicable diseases such as cancer, diabetes, obesity, colitis, and cardiovascular diseases. However, more cell culture or animal studies are still needed to further clarify the bioactivities, safety risks, and underlying mechanisms before applying many of these bioactive ingredients in the food industry.
To enhance the growth of research related to food bioactive ingredients and their biological activities, this special issue is proposed to seek original works or reviews addressing the effects of food-derived bioactive ingredients and their health-promoting mechanisms. With the initiative in proposing the current issue, we hope that the research findings published can provide significant information for the extensive use of these bioactive ingredients for food production and human health.
Potential topics include but are not limited to the following:
• Chemistry relating to antioxidants, phytochemicals, botanicals, protein hydrolysates, peptides, and polysaccharides;
• Influences of different processing methods on the chemistry of bioactive components in food;
• Bioavailability of bioactive components in food;
• Isolation and identification of bioactive components in food;
• Food-derived bioactive components and human health;
• Food safety and toxicology.