About the Special Issue

The increasing prevalence of chronic diseases and the global emphasis on preventive healthcare have heightened interest in functional foods and their bioactive components. Among these, naturally derived compounds such as polyphenols, alkaloids, terpenoids, and peptides have gained recognition for their potential to modulate physiological processes and improve health outcomes. Advances in foodomics, a multidisciplinary field integrating genomics, transcriptomics, proteomics, and metabolomics, revolutionize our understanding of how these bioactives exert their effects at molecular and systemic levels.

This Special Issue, titled "Natural Bioactive Compounds in Functional Foods: From Foodomics Insights to Clinical Relevance", aims to present state-of-the-art research that bridges the gap between food science, omics technologies, and clinical nutrition. We welcome original research articles, reviews, and short communications that explore the discovery, characterization, and functional evaluation of bioactive compounds in food matrices. Particular emphasis will be given to studies employing foodomics approaches to unraveling mechanisms of action and identifying potential biomarkers for efficacy.

Moreover, contributions that highlight the role of functional foods and nutraceuticals in disease prevention, evidenced by in vitro, in vivo, or clinical studies, and the application of foodomics in personalized nutrition for precision health are highly encouraged.

By fostering interdisciplinary collaboration and showcasing high-quality research, this Special Issue seeks to contribute to the development of evidence-based functional foods possessing tangible clinical applications, ultimately supporting public health and nutrition strategies worldwide.

Keywords: Bioactive compounds, foodomics, functional foods, nutraceuticals, omics technologies, clinical nutrition, precision health, personalized nutrition

Call for Papers