Insights on the Health Benefits and Functional Potential of Food Bioactive Compounds

Functional foods and food-derived bioactive compounds have gained increasing attention due to the growing prevalence of chronic diseases and the recognized role of diet in health promotion and disease prevention. This Special Issue presents recent advances in the extraction, characterization, and biological evaluation of food bioactives from diverse natural and food sources. The published contributions address innovative methodologies, including pressurized liquid extraction, ultrasound-assisted extraction, hydrolysis, and ingredient modification approaches, as well as the functional characterization of extracts, peptides, and bioactive-rich fractions. Antioxidant, anti-inflammatory, hypoglycemic, hypolipidemic, and gut health-related properties are explored through in vitro and/or in vivo models. The Issue also includes review articles examining promising bioactive compounds and natural matrices with potential health applications. Overall, this collection highlights the current progress, emerging opportunities, and remaining challenges in the development of evidence-based functional ingredients and health-promoting food strategies.