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The Role of Functional Foods, Nutraceuticals, and Food Supplements in Health Promotion and Disease Prevention

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (30 April 2026) | Viewed by 18476

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Prof. Dr. Severina Pacifico

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Department of Environmental, Biological & Pharmaceutical Sciences and Technologies, University of Campania ‘Luigi Vanvitelli’, Via Vivaldi 43, 81100 Caserta, Italy
Interests: food chemistry; waste valorization; bioactive compounds; biomaterials; neutraceuticals; functional foods
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Dr. Simona Piccolella

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Department of Environmental Biological and Pharmaceutical Sciences and Technologies, University of Campania Luigi Vanvitelli, Caserta, Italy
Interests: food chemistry; natural products chemistry; nutraceuticals; mass spectrometry; specialized metabolites
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We invite you to contribute to our Special Issue, “The Role of Functional Foods, Nutraceuticals, and Food Supplements in Health Promotion and Disease Prevention”.

Functional foods, nutraceuticals, and dietary supplements are at the forefront of health innovation, containing natural bioactive compounds with significant potential for disease prevention and overall well-being. Advances in chemical characterization techniques (HPLC, GC-MS, NMR, FTIR, and metabolomics) are crucial for identifying bioactive compounds, understanding their mechanisms, and optimizing bioavailability. Additionally, the sustainable recovery of bioactive compounds from agro-industrial byproducts is gaining momentum, aligning with Agenda 2030, promoting a circular economy, and reducing waste. This Special Issue aims to explore the latest breakthroughs in bioactive compound extraction, characterization, and functional validation, bridging the gap between scientific innovation, sustainability, and preventive healthcare. We welcome the submission of original research and reviews on advanced characterization, green extraction, regulatory aspects, and nutraceutical efficacy.

We look forward to your valuable contributions.

Prof. Dr. Severina Pacifico
Dr. Simona Piccolella
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

functional foods
nutraceuticals
bioactives
supplements
disease prevention
chemical characterization
metabolomics
sustainable extraction
bioavailability
agenda 2030

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Published Papers (8 papers)

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Research

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16 pages, 1447 KB

Open AccessArticle

Study on the Inhibitory Effect of FOs on Advanced Glycation End Products (AGEs) Formation

by Yongmei Lyu, Haoxiang Wang, Xinying Ye, Zhihan Ge, Wanjie Mao, Zhipeng Cai, Xiaoyang Zhang, Wenlin Sun and Xiaohong Yu

Foods 2026, 15(9), 1610; https://doi.org/10.3390/foods15091610 - 6 May 2026

Viewed by 285

Abstract

This study focused on the inhibitory effects of wheat bran feruloyl oligosaccharides (FOs) on the formation of AGEs in three bovine serum albumin (BSA)-based non-enzymatic glycation models, namely BSA-fructose, BSA-methylglyoxal (MGO), and BSA-glyoxal (GO). In the BSA-fructose model, FOs at 0.25 mg/mL achieved a 62% inhibition rate of fructosamine, equivalent to approximately 78% of the activity of the positive control aminoguanidine (AG), and reduced fluorescent AGEs by over 50% on day 12. Additionally, FOs suppressed the accumulation of α-dicarbonyl compounds, key intermediates in the glycation pathway. In the BSA-MGO and BSA-GO system, the decreased fluorescence intensity of tryptophan residues indicated that FOs bound to BSA, inducing conformational changes in the protein microenvironment; this binding also inhibited protein carbonyl formation and the loss of thiol groups, thereby modulating the protein glycation process. Compared with their precursors (ferulic acid, FA; xylooligosaccharides, XOS), FOs exhibited comparable or even superior inhibitory activity against specific AGE subtypes, suggesting a synergistic effect between the feruloyl and oligosaccharide moieties. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed that FOs reduced the band intensity of 90 kDa AGEs in the glycation system, indicating the inhibition of protein-fructose cross-linking. Fluorescence spectroscopy confirmed that FOs dynamically quenched BSA with a single binding site, and thermodynamic calculations demonstrated that the binding was spontaneous (ΔG < 0), primarily driven by hydrogen bonds and van der Waals forces (ΔH < 0, ΔS < 0). This study systematically investigated the anti-glycation activities of FOs and their precursors. The findings demonstrate that FOs are promising natural glycation inhibitors and provide important theoretical and experimental support for related research. Furthermore, this study establish a basis for the green and high-value utilization of agricultural by-products like wheat bran. Full article

(This article belongs to the Special Issue The Role of Functional Foods, Nutraceuticals, and Food Supplements in Health Promotion and Disease Prevention)

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16 pages, 2195 KB

Open AccessArticle

Purification, Structural Characterization, and Immunomodulatory Activity of Polysaccharides from Cinnamomum cassia

by Jinya Dong, Peng Zhang, Subramanian Palanisamy, Huajie Yin, Qiyuan Zhang, Chongye Fang, SangGuan You and Yunfei Ge

Foods 2026, 15(5), 927; https://doi.org/10.3390/foods15050927 - 6 Mar 2026

Viewed by 530

Abstract

In this manuscript, we report the successful purification of two polysaccharide fractions (F1 and F2) from Cinnamomum cassia (C. cassia). Their chemical composition analysis revealed carbohydrates (54.8–61.1%), sulfates (8.1–9.5%), proteins (4.8–8.0%), and uronic acids (3.7–3.9%), with molecular weights ranging from 46.1 to 2919.1 kDa. Methylation analysis indicated that the highly active F2 fraction possesses a main chain of (1 → 4)-linked glucose, with minor side chains of (1 → 3)- and (1 → 5)-linked arabinose or (1 → 6)-linked glucose, and terminal glucose/arabinose residues. In vitro experiments demonstrated that F2 significantly enhanced nitric oxide and cytokine (TNF-α, IL-1β, IL-6, IL-10) production in RAW264.7 macrophages through activation of NF-κB and MAPK signaling pathways, exhibiting stronger immunomodulatory activity than F1. These results provide evidence that C. cassia polysaccharides, particularly F2, possess promising potential as natural immunostimulants for functional food or therapeutic applications. Full article

(This article belongs to the Special Issue The Role of Functional Foods, Nutraceuticals, and Food Supplements in Health Promotion and Disease Prevention)

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16 pages, 2361 KB

Open AccessArticle

Mechanism of Inosine from Lactiplantibacillus plantarum MWFLp-182-Treated Mice Model in Alleviating D-Galactose-Induced HT-22 Cell Injury via Oxidative and Inflammatory Pathways

by Jianbo Tang, Qing Zhao, Hanying Tan, Ni Yang, Qun Yu, Zhiyu Cui, Xiaochun Li, Yanghe Luo, Guangqing Mu, Xiaomeng Wu and Hui Nie

Foods 2026, 15(2), 349; https://doi.org/10.3390/foods15020349 - 18 Jan 2026

Viewed by 646

Abstract

Gut microbial metabolites play a crucial role in modulating cognitive function. In a previous animal study, oral administration of Lactiplantibacillus plantarum MWFLp-182 (L. plantarum MWFLp-182) significantly increased inosine levels in both the serum and feces of D-galactose (D-gal)-induced mice, which was accompanied by improved cognitive performance. Building on this finding, we further investigated the neuroprotective mechanisms of inosine derived from L. plantarum MWFLp-182 in alleviating D-gal-induced neuronal damage in HT-22 cells. Reverse transcription-quantitative PCR (RT-qPCR) was used to analyze the addition of inosine (250 μg/mL, 500 μg/mL), which considerably reduces oxidative stress induced by D-gal (20 mg/mL), on the regulation of mRNA expression of the nuclear factor erythroid 2-related factor (Nrf2)/hemeoxygenase 1 (HO-1) signaling pathway factors. Compared to the D-gal group, the inosine-treated group exhibited a 4.3-fold and 8.7-fold increase in HO-1 and Nrf2 levels, respectively. Furthermore, inosine alleviates neuroinflammation by modulating the mRNA expression of the Toll-like receptor 4 (TLR4)/myeloid differentiation primary response protein 88 (MyD88)/nuclear factor kappa B (NF-κB) signaling pathway. Compared to the D-gal group, the inosine-treated group showed reductions of 41.75%, 28.29%, and 32.17% in TLR4, MyD88, and NF-κB levels, respectively. Moreover, immunofluorescence staining revealed that inosine exhibits anti-apoptotic properties by enhancing the levels of neurotrophic factors, including nerve growth factor (NGF) and brain-derived neurotrophic factor (BDNF), while simultaneously lowering the expression of the pro-apoptotic protein bcl-2-associated X (Bax). These findings suggest that inosine, a differentially expressed metabolite identified in a probiotic-intervention mouse model, alleviates D-gal-induced neuronal damage in HT-22 cells by modulating oxidative, inflammatory, and apoptotic pathways, providing mechanistic insights into the neuroprotective effects of this metabolite. Full article

(This article belongs to the Special Issue The Role of Functional Foods, Nutraceuticals, and Food Supplements in Health Promotion and Disease Prevention)

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21 pages, 6955 KB

Open AccessEditor’s ChoiceArticle

Dietary Intervention with Resistant Starch-Rich Unripe Plantain Flour Restores Gut Microbiome–Metabolome Axis and Ameliorates Type 2 Diabetes in Rats

by Jinfeng Fu, Cancan Liu, Shiyun Tu, Hongjie Liu, Zixin Liu, Weidi He, Lu Dong, Ganjun Yi, Yiji Xia, Juan Wang and Ou Sheng

Foods 2025, 14(23), 3996; https://doi.org/10.3390/foods14233996 - 21 Nov 2025

Cited by 1 | Viewed by 1969

Abstract

Plantain (Musa spp., AAB group) possesses a complex triploid genetics originating from interspecific hybridization, which underlies its agronomic traits and nutritional composition, making it a vital global staple food crop. Unripe plantain flour (UPF), a rich source of resistant starch (RS), has demonstrated anti-diabetic properties in diabetic rats, yet its mechanisms of action remain unclear. This study investigated whether unripe plantain flour attenuates type 2 diabetic traits in rats made diabetic with a high-fat diet plus streptozotocin through regulation of the gut microbiome–metabolome axis, including short-chain fatty acids and bile acids. We found that UPF intervention significantly ameliorated gut microbiota dysbiosis. It enriched beneficial bacteria, particularly SCFA producers (Lachnoclostridium, Blautia, Butyricicoccus) and others (Bifidobacterium, Akkermansia), while inhibiting harmful genera (Romboutsia, Allobaculum). Consequently, UPF altered bile-acid composition by lowering hydrophobic species (e.g., cholic acid and deoxycholic acid) while elevating hydrophilic species (e.g., ursodeoxycholic acid and tauroursodeoxycholic acid). It also enhanced the excretion of secondary bile acids (lithocholic acid). These coordinated changes in the gut ecosystem are conducive to improved glycolipid metabolism. Spearman correlation analysis further reinforced the close relationships between the altered microbiota and metabolites. Our results elucidate that UPF exerts its anti-diabetic effects by remodeling the gut microbiota and modulating its associated metabolites, highlighting a novel dietary intervention strategy for diabetes management. Full article

(This article belongs to the Special Issue The Role of Functional Foods, Nutraceuticals, and Food Supplements in Health Promotion and Disease Prevention)

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18 pages, 2264 KB

Open AccessArticle

Bioprocessing of Grape Pomace for the Development of a Nutraceutical Formulation: Bridging Winemaking By-Products and Functional Innovation

by Simona Piccolella, Lucia Mucci, Francesca Prato and Severina Pacifico

Foods 2025, 14(22), 3967; https://doi.org/10.3390/foods14223967 - 19 Nov 2025

Viewed by 811

Abstract

Grape pomace, the main by-product of winemaking, represents a promising source of anthocyanins for sustainable food applications. This study reports their low-impact aqueous extraction, yielding a two-step isolation of malvidin 3-O-hexoside (94% purity) characterized by spectroscopic and mass spectrometric analyses. The pure molecule was embedded into a jelly candy to develop a nutraceutical prototype, whose colorimetric analysis revealed a stable red hue. The jelly showed time-dependent release of the anthocyanin and strong antiradical capacity. The in vitro digestion confirmed 37% release in the oral phase, 55% in the gastric phase, and complete degradation in the intestinal phase, offering key insights for developing a further advanced strategy to enhance the bioaccessibility throughout the entire gastrointestinal tract. A consumer test (n = 116) indicated good acceptability, particularly among younger and more experienced supplement users. Overall, the study contributes to circular economy strategies towards a more resilient, responsible, and sustainable production system. Full article

(This article belongs to the Special Issue The Role of Functional Foods, Nutraceuticals, and Food Supplements in Health Promotion and Disease Prevention)

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15 pages, 8513 KB

Open AccessArticle

Linoleic Acid and Linolenic Acid May Alleviate Heart Failure Through Aquaporin (AQP1) and Gut Microbiota

by Haotian Li, Jianqin Yang, Yubo Li, Yuewei Song, Qing Miao and Yanjun Liu

Foods 2025, 14(20), 3541; https://doi.org/10.3390/foods14203541 - 17 Oct 2025

Cited by 2 | Viewed by 1275

Abstract

Background: Chronic heart failure (CHF) is a major cause of morbidity and mortality worldwide, with limited therapeutic options. Floating wheat (Fu Xiao Mai), used in traditional Chinese medicine for CHF, contains linoleic acid (LA) and α-linolenic acid (ALA) as major bioactive components, but their therapeutic mechanisms remain unclear. Objective: this study aimed to investigate the cardioprotective effects of LA and ALA in CHF, focusing on their interactions with aquaporin-1 (AQP1) and gut microbiota. Methods: LA and ALA were identified in floating wheat via LC-MS/MS. Molecular docking and dynamics simulations assessed their binding to AQP1. In vivo studies used C57BL/6 and AQP1⁻/⁻ mice with isoproterenol-induced CHF. Cardiac function was assessed through echocardiography; myocardial ultrastructure through transmission electron microscopy (TEM); inflammatory markers (TNF-α, NO, VEGF, VCAM-1) through ELISA; and gut microbiota through 16S rRNA sequencing. Results: Molecular docking revealed a strong binding affinity of LA and ALA to AQP1, with binding energies of −8.532 kcal/mol and −8.835 kcal/mol, respectively. In C57 mice, LA and ALA administration significantly improved cardiac function (p < 0.05, the high-dose group compared to the model group) while reducing myocardial edema. They also downregulated AQP1 expression and decreased levels of inflammatory markers (p < 0.05, the high-dose group compared to the model group). These functional improvements were significantly attenuated in AQP1⁻/⁻ mice. However, the reduction in inflammatory markers persisted, indicating AQP1-independent anti-inflammatory effects. Furthermore, high-dose LA/ALA treatment in AQP1⁻/⁻ mice markedly altered gut microbiota. Conclusion: LA and ALA alleviate CHF through an AQP1-dependent reduction in myocardial edema and AQP1-independent anti-inflammatory and gut microbiota-modulating effects. These findings highlight their potential as a multi-target therapeutic complex for CHF. Full article

(This article belongs to the Special Issue The Role of Functional Foods, Nutraceuticals, and Food Supplements in Health Promotion and Disease Prevention)

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27 pages, 4462 KB

Open AccessEditor’s ChoiceArticle

Highland Barley Tartary Buckwheat Coarse Grain Biscuits Ameliorated High-Fat Diet-Induced Hyperlipidaemia in Mice Through Gut Microbiota Modulation and Enhanced Short-Chain Fatty Acid Secretion Mice

by Xiuqing Yang, Xiongfei Kang, Linfang Li and Shaoyu Zhang

Foods 2025, 14(12), 2079; https://doi.org/10.3390/foods14122079 - 12 Jun 2025

Viewed by 2758

Abstract

Dietary modification plays a crucial role in managing and preventing hyperlipidemia. This study examined the combination of highland barley, tartary buckwheat, mung beans, Ormosia hosiei, black rice, and corn germ oil in multi-grain biscuit form. This formulation leverages the synergistic interactions among bioactive compounds, which exert preventive and therapeutic effects against lipid disorders. C57BL/6N mice were fed a high-fat diet for 12 weeks to establish a hyperlipidemia model, followed by feeding with highland barley tartary buckwheat coarse-grain biscuits for 4 weeks. The experimental outcomes revealed that the highland barley tartary buckwheat coarse-grain biscuits effectively controlled body weight and reduced fasting blood sugar levels: body weight was restored to approximately 29 g, and the fasting blood sugar level returned to the normal range of 6 mmol/L. We also observed improved organ indices and regulated blood lipids in hyperlipidemic mice. The total cholesterol of high-fat mice was reduced to 5 mmol/L and the triglyceride level to 1 mmol/L. A significant reduction in inflammatory markers and histopathological improvement in hepatic and adipose tissues were also observed. The intervention enhanced leptin and adiponectin secretion while elevating concentrations of acetic, propionic, butyric, valeric, and caproic acids. Microbiome analysis demonstrated favorable shifts in bacterial populations, characterized by increased Bacteroidetes and Verrucomicrobia abundance and a decreased Firmicutes-to-Proteobacteria ratio, promoting beneficial genera while suppressing potentially pathogenic taxa. These findings suggest that the developed highland barley tartary buckwheat coarse-grain biscuits are a promising dietary intervention for hyperlipidemia management. The effects were potentially mediated through gut microbiota modulation and enhanced short-chain fatty acid production. This research provides novel insights into functional food development for hyperlipidemia. Full article

(This article belongs to the Special Issue The Role of Functional Foods, Nutraceuticals, and Food Supplements in Health Promotion and Disease Prevention)

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30 pages, 925 KB

Open AccessReview

Review: Enhancing the Bioavailability and Stability of Anthocyanins for the Prevention and Treatment of Central Nervous System-Related Diseases

by Lan Zhang, Yan Wang, Yalong Cao, Fangxu Wang and Fang Li

Foods 2025, 14(14), 2420; https://doi.org/10.3390/foods14142420 - 9 Jul 2025

Cited by 19 | Viewed by 9400

Abstract

Central nervous system diseases are highly complex in terms of etiology and pathogenesis, making their treatment and interventions for them a major focus and challenge in neuroscience research. Anthocyanins, natural water-soluble pigments widely present in plants, belong to the class of flavonoid compounds. As natural antioxidants, anthocyanins have attracted extensive attention due to their significant functions in scavenging free radicals, antioxidation, anti-inflammation, and anti-apoptosis. The application of anthocyanins in the field of central nervous system injury, particularly in neurodegenerative diseases, neurotoxicity induced by chemical drugs, stress-related nerve damage, and cerebrovascular diseases, has achieved remarkable research outcomes. However, anthocyanins often exhibit low chemical stability, a short half-life, and relatively low bioavailability, which limit their clinical application. Recent studies have found that the stability and bioavailability of anthocyanins can be significantly improved through nanoencapsulation, acylation, and copigmentation, as well as the preparation of nanogels, nanoemulsions, and liposomes. These advancements offer the potential for the development of anthocyanins as a new type of neuroprotective agent. Future research will focus on the innovative design of nano-delivery systems and structural modification based on artificial intelligence. Such research is expected to break through the bottleneck of anthocyanin application and enable it to become a core component of next-generation intelligent neuroprotective agents. Full article

(This article belongs to the Special Issue The Role of Functional Foods, Nutraceuticals, and Food Supplements in Health Promotion and Disease Prevention)

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