Bioactive constituents in food, often found in small quantities, are non-nutritional elements currently under extensive examination to assess their impact on well-being. A multitude of these compounds have been uncovered, exhibiting diverse chemical compositions and functions, leading to their categorization. Phenolic compounds, encompassing various subtypes, are ubiquitous in plant-based foods and have undergone comprehensive investigation within cereals, legumes, nuts, olive oil, vegetables, fruits, tea, and red wine. Additionally, other bioactive elements, such as carotenoids and organosulfur compounds, possess antioxidative properties. Several studies have shown these compounds to have advantageous effects on various diseases, with supporting evidence from research involving animals and cell cultures.
Historically, the health advantages of specific dietary items have been recognized since ancient times. Currently, a substantial body of research has honed in on the constructive roles that certain food constituents play in the intricate interplay between dietary choices and health. In this context, a variety of foods, spanning fruits, vegetables, fish, seaweeds, herbs, and more, have earned recognition as rich sources of bioactive substances like carotenoids, phenolic compounds, terpenoids, fatty acids, and saponins, among others.
Conversely, the creation of novel foods or nutraceuticals with health-promoting attributes is a contemporary subject of interest, offering enticing opportunities for both the food and pharmaceutical industries. Consequently, the current focus revolves around identifying and comprehending the mechanistic contributions of food bioactive compounds across a spectrum of human health conditions.
This Research Topic aims to attract original research articles, methods, hypothesis and theory, perspective, data report, opinion and review articles describing the current findings on therapeutically promising food bioactive compounds, from a chemical lens. We invite authors to submit articles that explore the chemical aspects of the therapeutic potential of food bioactive compounds.
In this Research Topic we invite submissions addressing, but not limited to, the following themes:
· Chemical characterization of the bioactive potential of food components
· Mechanism of action of bioactive compounds
· Novel chemical methods to identify the pharmacological activity of bioactive compounds of food
· Food components in the regulation of pro- and anti-inflammatory pathways
· Bioactive compounds as regulators of immunological systems
· Food bioactive compounds in food control
· Bioactive compounds as regulators of cancer
· Food components in the regulation of diabetes and cardiovascular disease
· Food bioactive compounds as therapeutic agents in controlling human diseases
Keywords:
Bioactive Compounds, Chemical characterization, Food constituents, Disease treatment, Food bioactive compounds
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
Bioactive constituents in food, often found in small quantities, are non-nutritional elements currently under extensive examination to assess their impact on well-being. A multitude of these compounds have been uncovered, exhibiting diverse chemical compositions and functions, leading to their categorization. Phenolic compounds, encompassing various subtypes, are ubiquitous in plant-based foods and have undergone comprehensive investigation within cereals, legumes, nuts, olive oil, vegetables, fruits, tea, and red wine. Additionally, other bioactive elements, such as carotenoids and organosulfur compounds, possess antioxidative properties. Several studies have shown these compounds to have advantageous effects on various diseases, with supporting evidence from research involving animals and cell cultures.
Historically, the health advantages of specific dietary items have been recognized since ancient times. Currently, a substantial body of research has honed in on the constructive roles that certain food constituents play in the intricate interplay between dietary choices and health. In this context, a variety of foods, spanning fruits, vegetables, fish, seaweeds, herbs, and more, have earned recognition as rich sources of bioactive substances like carotenoids, phenolic compounds, terpenoids, fatty acids, and saponins, among others.
Conversely, the creation of novel foods or nutraceuticals with health-promoting attributes is a contemporary subject of interest, offering enticing opportunities for both the food and pharmaceutical industries. Consequently, the current focus revolves around identifying and comprehending the mechanistic contributions of food bioactive compounds across a spectrum of human health conditions.
This Research Topic aims to attract original research articles, methods, hypothesis and theory, perspective, data report, opinion and review articles describing the current findings on therapeutically promising food bioactive compounds, from a chemical lens. We invite authors to submit articles that explore the chemical aspects of the therapeutic potential of food bioactive compounds.
In this Research Topic we invite submissions addressing, but not limited to, the following themes:
· Chemical characterization of the bioactive potential of food components
· Mechanism of action of bioactive compounds
· Novel chemical methods to identify the pharmacological activity of bioactive compounds of food
· Food components in the regulation of pro- and anti-inflammatory pathways
· Bioactive compounds as regulators of immunological systems
· Food bioactive compounds in food control
· Bioactive compounds as regulators of cancer
· Food components in the regulation of diabetes and cardiovascular disease
· Food bioactive compounds as therapeutic agents in controlling human diseases
Keywords:
Bioactive Compounds, Chemical characterization, Food constituents, Disease treatment, Food bioactive compounds
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.