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The metabolomics approach, defined as the study of all endogenously-produced low-molecular-weight compounds, appeared as a promising strategy to define new cancer biomarkers. Information obtained from metabolomic data can help to highlight disrupted cellular pathways and, consequently, contribute to the development of new-targeted therapies and the optimization of therapeutics. Therefore, metabolomic research may be more clinically translatable than other omics approaches, since metabolites are closely related to the phenotype and the metabolome is sensitive to many factors. Metabolomics seems promising to identify key metabolic pathways characterizing features of pathological and physiological states. Thus, knowing that tumor metabolism markedly differs from the metabolism of normal cells, the use of metabolomics is ideally suited for biomarker research. Some works have already focused on the application of metabolomic approaches to different cancers, namely lung, breast and liver, using urine, exhaled breath and blood. In this Special Issue we contribute to a more complete understanding of cancer disease using metabolomics approaches.

cell transporters --- pharmacodynamics --- cell growth --- in vitro study --- metabolomic signatures --- endometabolome --- lung cancer --- metabolomics --- chemometric methods --- bladder cancer --- mTOR --- metabolite profiling --- metabolic pathways --- hepatocellular carcinoma --- glutamate --- senescence MCF7 --- breath analysis --- bio actives --- biomarker --- gas chromatography–mass spectrometry (GC–MS) --- GC-MS --- lung --- omics --- nutraceuticals --- glutaminase --- metabolism --- acylcarnitines --- Erwinaze --- Kidrolase --- glutathione --- targeted metabolomics --- apoptosis --- SLC1A5 --- essential amino acids --- cancer progression --- ASCT2 --- HR MAS --- alanine --- analytical platforms --- volatile organic compound --- glutaminolysis --- isotope tracing analysis --- asparaginase --- vitamin E --- breast cancer --- prognosis --- early diagnosis --- tocotrienols --- NMR --- prostate cancer --- in vitro --- cancer --- MDA-MB-231

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The current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower amount of inputs, as well as the utilization of food by-products to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of the so-called consumer food neophobia. For this reason, papers dealing with the consumer acceptance of these food innovations are also welcome. Thus, the aim of this Special Issue of Foods is to provide documents focused on the production of healthier and more sustainable foods by using novel ingredients, food by-products, or new production processes.

Business strategy --- melon-seed oil --- fruit waste --- tocopherols --- tocotrienols --- unsaturated fatty acids --- screw press --- tree nuts --- chemical composition --- proteins --- carbohydrates --- minerals --- phytochemicals --- polyphenols --- antioxidants --- volatile compounds --- saffron --- crocetin --- obesity --- agri-food marketing --- consumer behaviour --- economic and social crisis --- health --- innovation --- GM foods --- food labelling --- soybean oil --- willingness to pay --- choice experiment --- LC-mass spectrometry --- antioxidant capacity --- vacuum impregnation --- polyphenolic profile --- lulo fruit juice --- spermidine --- food innovation --- chia --- flax --- proximate composition --- sesame --- poppy --- product innovation --- process innovation --- neophobia --- food technology neophobia --- wine neophobia scale --- ham --- slices --- Crocus sativus L. --- pH --- color --- sensorial quality --- safranal --- pulsed electric fields --- pecan nut oil --- oil extraction yield --- microstructural analysis --- oil stability --- enzyme activity --- novel foods --- functional food --- food by-product --- sustainability --- food neophobia

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There is an increased need to design circular economy models to make our food system more sustainable. This book brings together a review, a short communication, and several research articles showcasing a range of circular economy initiatives: some that valorise and characterise by-products using different technologies, others that apply by-products to new upcycled food products, and finishing with one article investigating consumer attitudes towards a food that comes from a circular economy initiative. This book highlights the diversity of expertise needed to valorise by-products from farm to fork and presents different by-products, technologies, and potential applications.

Research & information: general --- Biology, life sciences --- meat byproducts --- porcine heart --- protein extraction --- response surface methodology --- technofunctional properties --- bioethanol co-products --- post-fermentation corn oil --- distiller’s corn oil --- thin stillage --- by-products --- valorization --- bioactive molecules --- phytosterols --- squalene --- tocopherols --- tocotrienols --- tocols --- carotenoids --- rice bran --- stabilization --- antioxidants --- functional properties --- bioactives --- anti-nutritional components --- solid state fermentation --- antioxidant activity --- bioactive compounds --- Aspergillus oryzae --- HPLC --- total phenolic content --- reducing power assay --- biorefinery --- olive-derived biomass --- ultrasound-assisted extraction --- animal welfare --- circular economy --- consumer acceptance --- consumer attitudes --- food waste --- insects as feed --- Nvivo --- poultry --- qualitative study --- sustainability --- muffins --- by-product --- valorisation --- sunflower flour --- amino acid profile --- mineral content --- fibre content --- FRAP --- PCL assay --- functional ovine cheese --- grape pomace powder --- Lactococcus lactis --- physicochemical properties --- polyphenols --- volatile organic compounds --- antioxidant properties --- defatted seeds of Oenothera biennis --- α-glucosidase --- aldose reductase --- antioxidant --- nutrients --- purple corn cob --- anthocyanins --- Arabic gum --- accelerated stress protocol --- forced degradation --- moisture-modified Arrhenius equation --- mango by-products --- fortification --- value addition --- in vitro digestion --- maize porridge --- vegetable pomace --- dairy beverage --- fluidized bed --- heat-sensitive compounds --- functional food --- palatability --- Canis familiaris --- DIY formula --- Prunus dulcis --- almond skins --- almond hulls --- almond shells --- almond blanch water --- bioactivities --- agri-waste management --- cava lees --- phenolic extract --- food by-product --- lactic acid bacteria --- fermented sausages --- Salmonella spp. --- Listeria monocytogenes --- revalorization --- waste utilisation --- date seed powder --- cookies --- sensory analysis --- meat byproducts --- porcine heart --- protein extraction --- response surface methodology --- technofunctional properties --- bioethanol co-products --- post-fermentation corn oil --- distiller’s corn oil --- thin stillage --- by-products --- valorization --- bioactive molecules --- phytosterols --- squalene --- tocopherols --- tocotrienols --- tocols --- carotenoids --- rice bran --- stabilization --- antioxidants --- functional properties --- bioactives --- anti-nutritional components --- solid state fermentation --- antioxidant activity --- bioactive compounds --- Aspergillus oryzae --- HPLC --- total phenolic content --- reducing power assay --- biorefinery --- olive-derived biomass --- ultrasound-assisted extraction --- animal welfare --- circular economy --- consumer acceptance --- consumer attitudes --- food waste --- insects as feed --- Nvivo --- poultry --- qualitative study --- sustainability --- muffins --- by-product --- valorisation --- sunflower flour --- amino acid profile --- mineral content --- fibre content --- FRAP --- PCL assay --- functional ovine cheese --- grape pomace powder --- Lactococcus lactis --- physicochemical properties --- polyphenols --- volatile organic compounds --- antioxidant properties --- defatted seeds of Oenothera biennis --- α-glucosidase --- aldose reductase --- antioxidant --- nutrients --- purple corn cob --- anthocyanins --- Arabic gum --- accelerated stress protocol --- forced degradation --- moisture-modified Arrhenius equation --- mango by-products --- fortification --- value addition --- in vitro digestion --- maize porridge --- vegetable pomace --- dairy beverage --- fluidized bed --- heat-sensitive compounds --- functional food --- palatability --- Canis familiaris --- DIY formula --- Prunus dulcis --- almond skins --- almond hulls --- almond shells --- almond blanch water --- bioactivities --- agri-waste management --- cava lees --- phenolic extract --- food by-product --- lactic acid bacteria --- fermented sausages --- Salmonella spp. --- Listeria monocytogenes --- revalorization --- waste utilisation --- date seed powder --- cookies --- sensory analysis

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Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness.

Research & information: general --- Biology, life sciences --- Food & society --- green tea extract --- food processing --- tannase --- ultrasound --- antioxidant activity --- liver injury --- acclimatisation --- antioxidant defences --- chlorophyll fluorescence --- in vitro culture --- peroxidase --- stevia plants --- 7S basic globulins --- anti-inflammatory protein --- antioxidant protein --- cytokines --- glutathione --- iNOS --- nitric oxide --- oxidative stress --- sweet lupins group --- home-cooking --- extra virgin olive oil --- UPLC-ESI-QqQ-MS/MS --- healthy cooking --- Mediterranean diet --- phenolic compounds --- bioactive compounds --- functional pasta --- gluten-free pasta --- bioaccessibility --- bioavailability --- whole grain --- composite flour --- legumes --- food by-products --- avocados (Persea americana Mill.) --- low temperatures --- plastochromanol-8 --- tocotrienols --- tocopherols --- tocochromanols --- kombucha --- tea --- fermentation --- antioxidant --- flavonoids --- polyphenols --- ascorbic acid --- chlorophyll and carotenoid content --- biodiversity --- Capsicum annuum L. --- β-carotene --- statistical analysis --- rye bread --- microencapsulation --- phenolics --- in vitro relative bioaccessibility --- lipoxygenase --- cyclooxygenase --- acetylcholinesterase --- biological activity --- lycopene --- antioxidants --- cancer --- diabetes --- cardiovascular diseases --- skin disorders --- free radicals --- spectrophotometer --- limitations --- chemical reactions --- colorimetry --- anthraquinone --- free radical scavenging --- inflammatory cytokines --- apoptosis --- Rumex crispus --- skins --- seeds --- Vitis vinifera --- cyclic voltammetry --- anthocyanin metabolites --- cardioprotection --- hepatoprotection --- nephroprotection --- neuroprotection --- antioxidant peptides --- element of pork carcasses --- spectrometric analysis --- ascorbate --- ascorbate–glutathione cycle --- capsaicin --- catalase --- dihydrocapsaicin --- NADP-dehydrogenases --- superoxide dismutase --- red cabbage --- in vitro gastrointestinal digestion --- acid-resistant capsule --- UHPLC-Q-Orbitrap HRMS --- apples --- reducing and chelating capacity --- HPLC–DAD–MS/MS --- Dillenia indica --- heme oxygenase 1 (HO-1) --- nuclear factor erythroid 2-related factor 2 (Nrf2) --- RAW 264.7 cells --- apo-carotenals --- bone --- osteoclasts --- NFκB --- synergy --- n/a --- ascorbate-glutathione cycle --- HPLC-DAD-MS/MS

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Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness.

green tea extract --- food processing --- tannase --- ultrasound --- antioxidant activity --- liver injury --- acclimatisation --- antioxidant defences --- chlorophyll fluorescence --- in vitro culture --- peroxidase --- stevia plants --- 7S basic globulins --- anti-inflammatory protein --- antioxidant protein --- cytokines --- glutathione --- iNOS --- nitric oxide --- oxidative stress --- sweet lupins group --- home-cooking --- extra virgin olive oil --- UPLC-ESI-QqQ-MS/MS --- healthy cooking --- Mediterranean diet --- phenolic compounds --- bioactive compounds --- functional pasta --- gluten-free pasta --- bioaccessibility --- bioavailability --- whole grain --- composite flour --- legumes --- food by-products --- avocados (Persea americana Mill.) --- low temperatures --- plastochromanol-8 --- tocotrienols --- tocopherols --- tocochromanols --- kombucha --- tea --- fermentation --- antioxidant --- flavonoids --- polyphenols --- ascorbic acid --- chlorophyll and carotenoid content --- biodiversity --- Capsicum annuum L. --- β-carotene --- statistical analysis --- rye bread --- microencapsulation --- phenolics --- in vitro relative bioaccessibility --- lipoxygenase --- cyclooxygenase --- acetylcholinesterase --- biological activity --- lycopene --- antioxidants --- cancer --- diabetes --- cardiovascular diseases --- skin disorders --- free radicals --- spectrophotometer --- limitations --- chemical reactions --- colorimetry --- anthraquinone --- free radical scavenging --- inflammatory cytokines --- apoptosis --- Rumex crispus --- skins --- seeds --- Vitis vinifera --- cyclic voltammetry --- anthocyanin metabolites --- cardioprotection --- hepatoprotection --- nephroprotection --- neuroprotection --- antioxidant peptides --- element of pork carcasses --- spectrometric analysis --- ascorbate --- ascorbate–glutathione cycle --- capsaicin --- catalase --- dihydrocapsaicin --- NADP-dehydrogenases --- superoxide dismutase --- red cabbage --- in vitro gastrointestinal digestion --- acid-resistant capsule --- UHPLC-Q-Orbitrap HRMS --- apples --- reducing and chelating capacity --- HPLC–DAD–MS/MS --- Dillenia indica --- heme oxygenase 1 (HO-1) --- nuclear factor erythroid 2-related factor 2 (Nrf2) --- RAW 264.7 cells --- apo-carotenals --- bone --- osteoclasts --- NFκB --- synergy --- n/a --- ascorbate-glutathione cycle --- HPLC-DAD-MS/MS