**About the Editor**

### **Sabina Lachowicz-Wi´sniewska**

Sabina Lachowicz-Wi´sniewska, Associate Professor, has a Doctor of Science degree received at the Institute of Rural Health in the area of natural products and dietetics. She completed her PhD degree at Wrocław University of Environmental and Life Sciences under the direction of Professor Jan Oszmianski in the area of natural product technology and chemistry. Nowadays, she carries out research at Calisia University in the Kalisz Microbiota Research Team in the area of prebiotic functional foods and the bioavailability of their bioactive compounds for the prevention of oxidative stress and inflammation. Her past research is in the general area of functional food and pharmaceutical and medicinal plant chemistry, with over 74 peer-reviewed scientific papers covering research fields such as (i) the production of innovative functional food designed to have health-promoting properties; (ii) the bioavailability and digestibility of bioactive compounds in the simulated digestive system by in vitro method; (iii) the determination of antioxidant, anti-diabetic, anti-obesity, and anti-inflammatory potential; and (iv) the identification and assessment of the health-promoting properties of bioactive compounds from plant materials based on chromatographic techniques. Research collaborations have been established within Dekaban Fundation with Prof. Anubhav Pratap Singh (Faculty of Land and Food Systems (LFS), University of British Columbia), Prof. Antonio J. Melendez-Martınez in the Food Color and Quality Laboratory, Universidad de Sevilla, and also with many European research centers.
