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Many macro and micro species, from terrestrial and aquatic environments, produce structurally unique compounds and, in many countries, still are the primary sources of medicines. In fact, secondary metabolites are an important source of chemotherapeutic agents but are also lead compounds for synthetic modification and the optimization of biological activity. Therefore, the exploitation of secondary metabolites, or their inspired synthetic compounds, offers excellent opportunities for the pharmaceutical industry. This Medicines Special Issue focuses on the great potential of secondary metabolites for therapeutic application. The Special Issue contains 16 articles reporting relevant experimental results, and an overview of bioactive secondary metabolites, their biological effects, and new methodologies that improve and accelerate the process of obtained lead compounds with regard to new drug development. We would like to thank all 83 authors, from all over the world, for their valuable contributions to this Special Issue.

antitumor --- triterpenoids --- seaweeds --- diterpenes --- Boswellia --- antioxidant activity --- antiplasmodial --- Maytenus chiapensis --- phenolic derivatives --- secondary metabolites --- medicinal applications --- Malus x domestica --- pectin --- cytotoxic activity --- xanthine oxidase --- phytochemistry --- antioxidant --- Scabiosa --- sugars --- sargaquinoic acid --- pentacyclic triterpenoids --- analysis --- antimicrobial and anticancer activity --- iridoids --- Tuscany --- GC-MS --- (-)-rabdosiin --- kratom --- plant defense --- cembranoids --- tingenone --- deoxypodophyllotoxin --- anticancer --- pristimerin --- inflammation --- boswellic acids --- plants --- anti-inflammatory --- legalization --- Mitragyna speciosa --- Ocimum sanctum --- cordycepin --- cytotoxic --- medicine --- Artemisia species --- antimicrobial activity --- lignans --- Artemisia vachanica --- Cordyceps militaris --- frankincense --- ancient varieties --- sargahydroquinoic acid --- Tajikistan --- antiSMASH --- ABTS --- polyphenols --- therapeutics --- infectious diseases --- antibacterial --- nutraceutics --- total phenolics --- LC-MS/MS --- innate immunity --- HPLC-PAD --- sarganaphthoquinoic acid --- biosynthetic gene clusters --- DPPH --- EGCG --- cneorubenoids --- PPAR-? --- bowel diseases --- amentoflavone --- molecular docking --- sargachromenoic acid --- cannabinoids --- flavonoids --- essential oils --- TCM --- HPLC-PDA --- ascorbic acid --- antioxidants --- Lamiaceae --- nanoemulsion --- malaria --- therapeutic uses --- quinonemethide triterpenoids --- artemisinin --- natural products --- biological activities --- FRAP --- toxicology --- defensins --- Celastraceae --- cannabis --- vector control --- Juniperus --- analytical determination

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This book includes recent research activities in the field of food quality assurance and shelf-life extension. The goal is to broaden our current knowledge of advanced approaches to guaranteeing the maintenance of the properties of packaged products during storage. Preservation strategies based on vacuum packaging, innovative active packaging, emerging technologies, and horticultural by-products are widely discussed in specific chapters. Taken together, these research studies constitute clear evidence that achieving food shelf-life extension is still a complex and multifaceted process. The book reflects advances made in the field and, with the addition of a chapter also covering the secondary shelf-life topic, it will provide the latest research for academics working in the field of novel processing, antimicrobial/antioxidant substances, by-product recycling and active packaging. The research collected in this book is ideal for those working in the food quality industry.

olive oil by-products --- breaded fish --- fish shelf life --- fish quality --- sustainable food --- film --- whey protein isolate --- tarragon essential oil --- brook trout --- refrigerated storage --- physicochemical quality --- microbiological quality --- sensory quality --- shelf-life --- sweet cherry --- nanoemulsion coating --- cracking --- fruit quality, nutraceutical value --- crosslinking --- fresh fish --- spoilage --- chilling/refrigeration --- freezing --- edible coatings --- hyperbaric storage --- algae extracts --- antioxidants --- fish preservatives --- total carotenoids --- total phenolics --- trout fillets --- Ceylon spinach --- Basella alba --- ultrasonication --- antioxidant --- antibacterial activity --- pork --- Sus scrofa --- household food waste --- stability evaluation --- sensory acceptability --- period after opening (PAO) --- blackberry --- gray mold --- pathogens --- storage quality --- ozone treatment --- enoki mushroom --- ZnONPs --- propolis --- pullulan/chitosan --- antibacterial --- antioxidant activity --- meat packaging --- volatile organic compounds --- HS-SPME-GC/MS --- Italian sparkling wines --- cork stoppers --- bottle aging --- antimicrobial polymers --- antimicrobial peptides --- food safety --- food packaging --- instrumental color --- overwrapped packaging --- simulated retail display --- TBARS --- vacuum packaging --- fruit and vegetable by-products --- food shelf life --- by-products recycling --- n/a