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Health-Promoting Bioactives from Foods of Plant Origin - Update and Challenges Ahead

Submission status
Closed

The development of new and innovative foods and ingredients enriched in bioactive compounds, having health-promoting characteristics, offers new visions and opportunities for alternative strategies in food production, supply, and consumption.

Following this development and the worldwide trend toward foods not only for basic nutrition but also for health, there is a need for a multidimensional and multidisciplinary approach when it comes to connecting foods, functionality and health benefits.

Future challenges ahead include different areas of R&D and innovative approaches to performing more in vivo studies showing how functional ingredients and foods actually perform in a living organism, thus demonstrating its bioactivity and functionality. Connected with in vivo studies will be a growing need to perform metabolomic ones that will help to elucidate how these functional ingredients influence metabolism, as well as to explain the possible modes of action.

Up to date publications on the Health-Promoting Bioactives from Foods of Plant Origin would help in the delivery of exciting and novel knowledge for the scientific and technological community as well as for the public interested in the connections between food and health.

Keywords: Fruits, Vegetables, Phytochemicals, Bioactive Compounds, Bioaccessibility, Bioavailability, Metabolism, Bioactivity, Inflammation, Health

Editors

  • Diego A. Moreno Diego A. Moreno , 

    Diego A. Moreno

    Dr. Diego A. Moreno, Scientific Researcher in the Research Group on Phytochemistry and Healthy Foods (LabFAS) at CEBAS-CSIC (Spanish National Research Council), Spain.

    Research and innovation activity and projects on the development of new fresh and elaborated functional foods (sprouts and microgreens of vegetable varieties; beverages enriched in bioactive phytochemicals from fruits and by-product based ingredients) to modulate the energy metabolism (inflammation, glucose and lipid metabolism) and adult population.

  • Raul Domínguez-Perles Raul Domínguez-Perles  &

    Raul Domínguez-Perles

    Dr. Raúl Domínguez-Perles, Tenured Scientist in the Research Group on Phytochemistry and Healthy Foods (LabFAS) at CEBAS-CSIC (Spanish National Research Council), Spain.

    Lines of Research: Identification and development of valorization strategies for agri-food by-products as sources of functional ingredients; Influence of the gastrointestinal processes on the bioavailability and metabolism of phytochemicals; Investigation on the molecular basis of immunomodulatory and anti-inflammatory activity of bioactive compounds in GI pathologies.

  • Cristina García-Viguera Cristina García-Viguera

    Cristina García-Viguera

    Prof. Dr. Cristina García-Viguera, Research Professor at CEBAS-CSIC, Spain.

    Head of the research group: Lab Phytochemistry and Healthy Foods (LabFAS). Line of research focused on: developing new healthy foods, fresh or processed, enriched in bioactive compounds. Study of the evolution or transformation of polyphenolic and glucosinolates, as quality parameters (colour, browning, nutritional value, etc.), in foods, during processing and preservation. Study of absorption, activity and stress markers in the human organism. Effect on health (anti-inflammatory activity).

Articles (8 in this collection)