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The search for dietary patterns or food bioactive derivatives that may serve as a panacea for health issues has been a topic of interest for several millennia. It is not surprising that this trend in food research is continuing today particularly in relation to brain and cardiometabolic health, given the huge burden they pose on human health, with no geographical boundaries. Currently, there is an increasing demand for ‘pure’ and ‘clean’ foods as well as potent bioactive ingredients that can promote beneficial health outcomes. Several studies, including in vitro investigations, clinical trials, and observational studies related to food and nutritional patterns have already identified, proposed, and in some cases challenged the mechanisms of action of these foods and food ingredients. The book “Food bioactives and impact on brain and cardiometabolic health findings from in vitro to human studies” has gathered innovative, high-quality research manuscripts (letters to the editor, original research and review papers) on bioactive constituents of foods and dietary patterns which can directly impact upon brain and cardiometabolic health. These manuscripts reporting on different areas of this research field, from the description of new conceptual ideas, mechanisms of action, and structural modelling to clinical trials and observational studies.

Research & information: general --- Biology, life sciences --- black Africans --- blood pressure --- hypertension --- long-chain polyunsaturated fatty acids --- longitudinal study --- nutritional transition --- PUFA --- licorice --- glycyrrhizin --- glycyrrhetinic acid --- glabridin --- 11-β-dehydrogenase isozyme 2 --- hyperaldosteronism --- hypokalemia --- L-Theanine --- amino acid --- green tea --- bioactive --- functional food --- heart rate variability --- cardiometabolic effect --- child --- cerebral palsy --- diet modification --- motor development delay --- nutrition disorder --- nutritional support --- trans-ε-viniferin --- resveratrol --- neuroprotection --- oxidative stress --- dopamine --- apotosis --- neuroinflammation --- Parkinson's disease --- black Africans --- blood pressure --- hypertension --- long-chain polyunsaturated fatty acids --- longitudinal study --- nutritional transition --- PUFA --- licorice --- glycyrrhizin --- glycyrrhetinic acid --- glabridin --- 11-β-dehydrogenase isozyme 2 --- hyperaldosteronism --- hypokalemia --- L-Theanine --- amino acid --- green tea --- bioactive --- functional food --- heart rate variability --- cardiometabolic effect --- child --- cerebral palsy --- diet modification --- motor development delay --- nutrition disorder --- nutritional support --- trans-ε-viniferin --- resveratrol --- neuroprotection --- oxidative stress --- dopamine --- apotosis --- neuroinflammation --- Parkinson's disease

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• Reference Manager
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The search for dietary patterns or food bioactive derivatives that may serve as a panacea for health issues has been a topic of interest for several millennia. It is not surprising that this trend in food research is continuing today particularly in relation to brain and cardiometabolic health, given the huge burden they pose on human health, with no geographical boundaries. Currently, there is an increasing demand for ‘pure’ and ‘clean’ foods as well as potent bioactive ingredients that can promote beneficial health outcomes. Several studies, including in vitro investigations, clinical trials, and observational studies related to food and nutritional patterns have already identified, proposed, and in some cases challenged the mechanisms of action of these foods and food ingredients. The book “Food bioactives and impact on brain and cardiometabolic health findings from in vitro to human studies” has gathered innovative, high-quality research manuscripts (letters to the editor, original research and review papers) on bioactive constituents of foods and dietary patterns which can directly impact upon brain and cardiometabolic health. These manuscripts reporting on different areas of this research field, from the description of new conceptual ideas, mechanisms of action, and structural modelling to clinical trials and observational studies.

black Africans --- blood pressure --- hypertension --- long-chain polyunsaturated fatty acids --- longitudinal study --- nutritional transition --- PUFA --- licorice --- glycyrrhizin --- glycyrrhetinic acid --- glabridin --- 11-β-dehydrogenase isozyme 2 --- hyperaldosteronism --- hypokalemia --- L-Theanine --- amino acid --- green tea --- bioactive --- functional food --- heart rate variability --- cardiometabolic effect --- child --- cerebral palsy --- diet modification --- motor development delay --- nutrition disorder --- nutritional support --- trans-ε-viniferin --- resveratrol --- neuroprotection --- oxidative stress --- dopamine --- apotosis --- neuroinflammation --- Parkinson’s disease --- n/a --- Parkinson's disease

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The papers published in this Special Issue report on recent studies investigating the exploitation of by-products produced by the food industry. The topics investigated include the extraction setups used for valuable food waste by-products and their applications as adjuncts to food preparation; the appropriate selection of solvents and extraction processes; and the interactions between extracted fractions and supplementary foods. The papers evaluate a wide variety of foodstuffs and provide results regarding the extension their shelf-lives and activities as functional foods.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- by-product --- rheological properties --- optimization --- melting profile --- antioxidant activity --- mayonnaise --- olive mill wastewater --- oxidative stability --- phenolic extract --- pork --- fatty acid --- amino acid --- mineral --- meat --- sustainability --- spent biomass --- prebiotic potential --- enzymatic digestion --- biorefinery --- circular economy --- by-products --- ovine scotta --- bioactive peptides --- bromelain --- pancreatin --- dipeptidyl peptidase IV inhibition --- ovine second whey cheese --- enzymatic hydrolysis --- wasted bread --- bioprocessing --- lactic acid bacteria --- soil amendment --- byproducts --- vegetable oil industry --- phenolics --- flavonoids --- photochemiluminescence --- cold-pressed oil by-product --- gum --- thixotropic behavior --- low-fat vegan mayonnaise --- thickeners --- gelling agents --- tomato pomace --- lycopene --- β-carotene --- extraction --- food by-products --- deep eutectic solvents --- non-thermal drying --- stilbene --- vine shoots --- viticulture waste --- trans-resveratrol --- ε-viniferin --- Italian varieties --- no-waste --- omega-3 --- smart sensors --- reuse --- fish oil industry --- recovery --- chemometrics --- lipid profile --- aquafaba --- cold-pressed oils --- confocal laser scanning microscopy --- egg replacement --- physicochemical properties --- radical scavenging activity --- vegan mayonnaise --- Amberlite resin --- hazelnut skin --- polyphenols --- Pinot noir pomace --- solid–liquid extraction --- valorization --- fatty acids --- derivatization --- cranberry pomace --- dietary fiber --- technological properties --- kiwi byproducts --- probiotic --- prebiotic --- Lactobacillus casei --- ingredients --- functional foods --- microbial spoilage --- lipidic oxidation --- antioxidant --- predictive microbiology --- food preservation --- food safety --- sustainable strategy --- by-product reuse --- kinetic parameters --- Olea europaea --- waste reuse --- inulin --- high polymerization degree --- functional pasta --- glycemic index --- prebiotics growth --- n/a --- solid-liquid extraction