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The Health Benefits of the Bioactive Compounds in Foods

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (30 August 2020) | Viewed by 145488

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Special Issue Editors

Dr. Laura Jaime

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Guest Editor

Institute of Food Research (CIAL, UAM-CSIC). Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049 Madrid, Spain
Interests: health food ingredients; advance extraction technologies; isolation procedures; sustainable process; antioxidant activity; an-ti-inflammatory activity; chemical analysis; in vitro bioaccessibility; intestinal absorption; encapsulation of bioactive ingredients

Prof. Dr. Susana Santoyo

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Guest Editor

Institute of Food Research (CIAL, UAM-CSIC), Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049 Madrid, Spain
Interests: antioxidant activity; antiinflammatory activity; plant extracts; phenolic compounds; pressurized liquid extraction; phenolic compounds encapsulation

Special Issue Information

Dear Colleagues,

The health benefits deriving from the consumption of certain foods have been common knowledge since ancient time. At present, numerous research papers have been focused on the beneficial role played by certain food components in the close relationship between food intake and health status. In this sense, many foods, including fruits, vegetables, fish, seaweeds, herbs, etc., are known to be excellent sources of bioactive compounds, such as carotenoids, phenolic compounds, terpenoids, fatty acids, and saponins, among others.

On the other hand, development of new foods or nutraceuticals with health benefits is a current topic today and represents an attractive opportunity for the food and/or pharmaceutical industries. However, this launch of new products should be endorsed by strong scientific evidence on the health benefits attributable to the intake of their bioactive ingredients. To this purpose, an elucidation about the most suitable source of a specific bioactive compound is required. This study should include the development of the better extraction technique, isolation, and also an accurate analysis of the bioactive compounds using the most adequate techniques. Moreover, the biological activities of these compounds should be elucidated, including in vitro, cell, and also clinical trials. Studies focusing on changes during the digestion process, intestinal absorption rates, biological mechanisms of action or bioactivity of their metabolites are required to establish the real contribution of these compounds to the health status.

Therefore, in accordance with the aforementioned, this Special issue is looking for original research papers and review articles addressing recent advances in health benefits of the bioactive compounds in foods, including new sources of bioactive compounds, bioactive compounds in foods and their molecular mechanisms, their analysis, isolation, bioaccesibility, intestinal absorption rate, and bioavailability among other related aspects.

Prof. Laura Jaime de Pablo
Prof. Susana Santoyo Díez
Guest Editors

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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.

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Keywords

bioactive compounds
biological activity
isolation
analysis
mechanism of action
bioaccesibility
intestinal absorption
bioavailability

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Published Papers (13 papers)

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Editorial

Jump to: Research, Review

4 pages, 189 KiB

Open AccessEditorial

The Health Benefits of the Bioactive Compounds in Foods

by Laura Jaime and Susana Santoyo

Foods 2021, 10(2), 325; https://doi.org/10.3390/foods10020325 - 4 Feb 2021

Cited by 16 | Viewed by 3138

Abstract

The health benefits of consuming certain foods have been commonly known since ancient times [...] Full article

(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)

Research

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15 pages, 3928 KiB

Open AccessArticle

Structural Characterization of Quinoa Polysaccharide and Its Inhibitory Effects on 3T3-L1 Adipocyte Differentiation

by Cong Teng, Zhenxing Shi, Yang Yao and Guixing Ren

Foods 2020, 9(10), 1511; https://doi.org/10.3390/foods9101511 - 21 Oct 2020

Cited by 18 | Viewed by 3490

Abstract

Quinoa is a kind of nutritious food crop with anti-obesity activity, however, the mechanism is not unclear. In this study, we separated and purified bioactive polysaccharide from quinoa (denoted SQWP-2). The chemical structural was characterized and its effect on 3T3-L1 pre-adipocyte differentiation was evaluated. The molecular weight of SQWP-2 was found to be 7.49 × 10³ Da, and the polysaccharide consisted of fructose and glucose. The Glc-(1→, Fru-(2→, →4)-Glcp-(1→, and →4,6)-Glcp-(1→ glycosidic linkages were identified in SQWP-2 through gas chromatography-mass spectrometry. Nuclear magnetic resonance confirmed the monosaccharide composition and glycosidic linkage content, and a suggestion of the structural formula is provided. In Western Blotting and RT-PCR assays, treatment with SQWP-2 significantly inhibited 3T3-L1 differentiation by suppressing PPARγ, C/EBPα, C/EBPβ, C/EBPδ, SREBP1C and AP2 expression. Quinoa polysaccharide isolated here could represent an anti-obesity agent once the structures and differentiation inhibition are definitively characterized. Full article

(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)

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19 pages, 919 KiB

Open AccessArticle

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

by Patricio Orellana-Palma, Guisella Tobar-Bolaños, Nidia Casas-Forero, Rommy N. Zúñiga and Guillermo Petzold

Foods 2020, 9(9), 1314; https://doi.org/10.3390/foods9091314 - 18 Sep 2020

Cited by 28 | Viewed by 4626

Abstract

This study aimed to evaluate the potential of centrifugal block cryoconcentration (CBCC) at three cycles applied to fresh calafate juice. The fresh juice and cryoconcentrate at each cycle were stored for five weeks at 4 °C and quality attributes were analyzed every 7 days. CBCC had significant effects in the calafate juice, since in the last cycle, the cryoconcentrate reached a high value of total soluble solids (TSS, ≈42 °Brix), with final attractive color, and an increase of approximately 2.5, 5.2, 5.1, 4.0 and 5.3 times in relation to the fresh juice values, for total bioactive compounds (TBC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC), respectively. However, at 35 days under storage, these values decreased by 5%, 13%, 15%, 19%, 24% and 27%, for TSS, TBC, DPPH, ABTS, FRAP and ORAC, respectively. Additionally, until the day 14, the panelists indicated a good acceptability of the reconstituted cryoconcentrate. Therefore, CBCC can be considered a novel and viable technology for the preservation of quality attributes from fresh calafate juice with interesting food applications of the cryoconcentrates due to their high stability during storage time in comparison to the fresh juice. Full article

(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)

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13 pages, 936 KiB

Open AccessArticle

Modifications of Gut Microbiota after Grape Pomace Supplementation in Subjects at Cardiometabolic Risk: A Randomized Cross-Over Controlled Clinical Trial

by Sara Ramos-Romero, Daniel Martínez-Maqueda, Mercè Hereu, Susana Amézqueta, Josep Lluís Torres and Jara Pérez-Jiménez

Foods 2020, 9(9), 1279; https://doi.org/10.3390/foods9091279 - 11 Sep 2020

Cited by 18 | Viewed by 3538

Abstract

Polyphenols are dietary bioactive compounds able to induce modifications in the gut microbiota profile, although more clinical studies are needed. With this aim, a randomized cross-over clinical trial was conducted, where 49 subjects at cardiometabolic risk (exhibiting at least two metabolic syndrome factors) were supplemented with a daily dose of 8 g of grape pomace (GP) for 6 weeks, with an equivalent control (CTL) period. The levels of total bacteria and Bacteroidetes, Firmicutes, Lactobacilliales, Bacteroides and Prevotella were estimated in fecal DNA by quantitative real-time PCR (qPCR), while fecal short-chain fatty acids (SCFAs) were assessed by gas chromatography. Several cardiometabolic markers were evaluated in blood samples. GP reduced insulin levels only in half of the participants (responders). GP supplementation did not cause significant modifications in the microbiota profile of the whole group, except for a tendency (p = 0.059) towards a decrease in the proportion of Lactobacilliales, while it increased the proportion of Bacteroides in non-responder subjects. The reduction of insulin levels in subjects at cardiometabolic risk upon GP supplementation appears not to be induced by changes in the major subgroups of gut microbiota. Further studies at the species level may help to elucidate the possible role of microbiota in GP-induced insulinemic status. Full article

(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)

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14 pages, 2339 KiB

Open AccessArticle

Untargeted Metabolomics of Fermented Rice Using UHPLC Q-TOF MS/MS Reveals an Abundance of Potential Antihypertensive Compounds

by Eric Banan-Mwine Daliri, Fred Kwame Ofosu, Ramachandran Chelliah, Joong-Hark Kim, Jong-Rae Kim, Daesang Yoo and Deog-Hwan Oh

Foods 2020, 9(8), 1007; https://doi.org/10.3390/foods9081007 - 27 Jul 2020

Cited by 18 | Viewed by 3941

Abstract

Enzyme treatment and fermentation of cereals are known processes that enhance the release of bound bioactive compounds to make them available for bioactivity. In this study, we tested the angiotensin converting enzyme (ACE) inhibitory ability of destarched rice, Prozyme 2000p treated destarched rice (DP), and fermented DP samples. Prozyme 2000p treatment increased the ACE inhibitory ability from 15 ± 5% to 45 ± 3%. Fermentation of the Prozyme 2000p treated samples with Enterococcus faecium EBD1 significantly increased the ACE inhibitory ability to 75 ± 5%, while captopril showed an ACE inhibition of 92 ± 4%. An untargeted metabolomics approach using Ultra-high-performance liquid tandem chromatography quadrupole time of flight mass spectrometry revealed the abundance of vitamins, phenolic compounds, antioxidant peptides, DPP IV inhibitory peptides, and antihypertensive peptides in the fermented samples which may account for its strong ACE inhibition. Although fermented DP had decreased fatty acid levels, the amount of essential amino acid improved drastically compared to destarched rice. Our results show that fermenting Prozyme-treated destarched rice with Enterococcus faecium EBD1 generates abundant bioactive compounds necessary for developing antihypertensive functional foods. Full article

(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)

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14 pages, 1415 KiB

Open AccessArticle

Improving the Functional Activities of Curcumin Using Milk Proteins as Nanocarriers

by Soad Taha, Ibrahim El-Sherbiny, Toshiki Enomoto, Aida Salem, Emiko Nagai, Ahmed Askar, Ghada Abady and Mahmoud Abdel-Hamid

Foods 2020, 9(8), 986; https://doi.org/10.3390/foods9080986 - 24 Jul 2020

Cited by 16 | Viewed by 3593

Abstract

Curcumin is one of the most common spices worldwide. It has potential benefits, but its poor solubility and bioavailability have restricted its application. To overcome these problems, this study aimed to assess the efficacy of sodium caseinate (SC), α-lactalbumin (α-La), β-lactoglobulin (β-lg), whey protein concentrate (WPC) and whey protein isolate (WPI) as nanocarriers of curcumin. Furthermore, the antioxidant, anticancer and antimicrobial activities of the formed nanoparticles were examined. The physicochemical characteristics of the formed nanoparticles as well as the entrapment efficiency (%) and the in vitro behavior regarding the release of curcumin (%) were examined. The results showed that the formation of curcumin–milk protein nanoparticles enhanced both the entrapment efficiency and the in vitro behavior release of curcumin (%). Cur/β-lg nanoparticles had the highest antioxidant activity, while SC and WPC nanoparticles had the highest anticancer effect. The antimicrobial activity of the formed nanoparticles was much higher compared to curcumin and the native milk proteins. Full article

(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)

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17 pages, 5205 KiB

Open AccessArticle

Valorisation of Grape Stems as a Source of Phenolic Antioxidants by Using a Sustainable Extraction Methodology

by Juan Antonio Nieto, Susana Santoyo, Marin Prodanov, Guillermo Reglero and Laura Jaime

Foods 2020, 9(5), 604; https://doi.org/10.3390/foods9050604 - 8 May 2020

Cited by 32 | Viewed by 4715

Abstract

Pressurized liquid extraction with ethanol:water mixtures was proposed for obtaining phenolic antioxidants from grape stems. The optimal extraction conditions were elucidated by using a central composite rotatable design (solvent (X₁, 0–100% ethanol:water v/v), temperature (X₂, 40–120 °C) and time (X₃, 1–11 min)). Response surface methodology determined 30% ethanol:water, 120 °C and 10 min as the optimal extraction conditions regarding total phenolic content (TPC) (185.3 ± 2.9 mg gallic acid/g of extract) and antioxidant activity (3.55 ± 0.21 mmol Trolox/g, 1.22 ± 0.06 mmol Trolox/g and 1.48 ± 0.17 mmol Trolox/g of extract in ABTS, DPPH and ORAC methodologies, respectively). The antioxidant activity was attributed to total polymer procyanidins and flavan-3-ol monomers and oligomers, although other phenolic compound contributions should not be ruled out. Forty-two phenolic compounds were identified in the optimal extract, mainly polymer procyanidins and, to a lesser extent, monomers and oligomers of flavan-3-ols, quercetin-3-O-glucuronide, ε-viniferin, gallic and caftaric acid. Ethyl gallate, ellagic acid, protocatechuic aldehyde, delphinidin-7-O-glucoside and cyanidin-3-O-glucoside were reported for the first time in grape stem extracts. In conclusion, this study highlights the use of this winery side stream as a source of antioxidants within a sustainable food system. Full article

(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)

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16 pages, 2250 KiB

Open AccessArticle

Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method

by Katarzyna Janda, Karolina Jakubczyk, Irena Baranowska-Bosiacka, Patrycja Kapczuk, Joanna Kochman, Ewa Rębacz-Maron and Izabela Gutowska

Foods 2020, 9(2), 121; https://doi.org/10.3390/foods9020121 - 23 Jan 2020

Cited by 43 | Viewed by 12795

Abstract

Coffee, being one of the world’s most popular beverages, is a rich source of dietary antioxidants. The aim of this study was to determine the mineral content and antioxidant activity as well as acidity of coffee beverages depending on the brewing technique. We tested coffee brews made and served at a popular urban coffee shop (Szczecin, Poland). Five coffee brewing techniques were used: Aeropress, drip, espresso machine, French press, and simple infusion. Our findings showed that the brewing method had a significant effect on all parameters tested in the study. The antioxidant activity of the beverages was high (31%–42% inhibition of DPPH (2,2-diphenyl-1-picrylhydrazyl); reduction potential from 3435.06 mol Fe3⁺/mL to 4298.19 mol Fe3⁺/mL). Polyphenolic content ranged from 133.90 g (French press) to 191.29 g of gallic acid/L (Aeropress brew), depending on the coffee extraction method. Mineral content was also found to differ between brewing methods. Coffees prepared by simple infusion and Aeropress provided a valuable source of magnesium, manganese, chromium, cobalt, and potassium, whereas the drip brew was found to be a good source of silicon. Full article

(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)

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15 pages, 6762 KiB

Open AccessArticle

Melanoidins from Chinese Distilled Spent Grain: Content, Preliminary Structure, Antioxidant, and ACE-Inhibitory Activities In Vitro

by Shiqi Yang, Wenlai Fan and Yan Xu

Foods 2019, 8(10), 516; https://doi.org/10.3390/foods8100516 - 18 Oct 2019

Cited by 28 | Viewed by 6789

Abstract

Distilled spent grain (DSG), as the major by-product of baijiu making, contains melanoidins generated via the Maillard reaction. In this study, four melanoidin fractions (RF1‒RF4) were isolated successively from dried DSG (DDSG) using sodium hydroxide solution and water as extractants, and the content, preliminary structure, and ACE-inhibitory activities in vitro of melanoidins were first investigated. The antioxidant activity was also evaluated. The results indicated that the total content of melanoidins was 268.60 mg/g DDSG dry weight (dw) using a model system of glucose and serine as standard, and RF4 showed the highest content of melanoidins (174.30 mg/g DDSG dw). Functional groups like C=O, N‒H, C‒N, O‒H, C‒H, C‒O, C-C, and ‒C‒CO‒C‒ were present in the structure of melanoidins from RF4, as determined by Fourier transform infrared (FT-IR) assay. The highest antioxidant activities, as assessed by 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS^•+), ferric-reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) assays, and the highest angiotensin-converting enzyme (ACE) inhibitory activity (95.92% at 2 mg RF4/mL) were also exhibited by RF4. The RF4 was further fractionated by ultrafiltration based on molecular weight (MW). The more than 100 kDa melanoidins (RF4-6) exhibited the highest yield and antioxidant activity. The 3‒10 kDa melanoidins (RF4-2) were more efficient in ACE-inhibitory activity. Our study could raise awareness of the DDSG as a value-added resource. Full article

(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)

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15 pages, 1140 KiB

Open AccessArticle

Stability of Flavonoid, Carotenoid, Soluble Sugar and Vitamin C in ‘Cara Cara’ Juice during Storage

by Qi Lu, Lu Li, Shujin Xue, De Yang and Shaohua Wang

Foods 2019, 8(9), 417; https://doi.org/10.3390/foods8090417 - 16 Sep 2019

Cited by 15 | Viewed by 5397

Abstract

In view of understanding the stability of sterilized ‘Cara Cara’ juice during storage, the changes of specific quality parameters (flavonoid, carotenoid, vitamin C, soluble sugar and antioxidant activities) of ‘Cara Cara’ juice were systematically investigated over the course of 16 weeks in storage at 4, 20, 30 and 40 °C. Total flavonoid and carotenoid indexes showed slight degradation at each temperature, while vitamin C and soluble sugar degraded intensively, especially at 40 °C storage with a great amount of HMF (5-hydroxymethylfurfural) accumulated. There were 29 carotenoids detected during storage, including carotenes and carotenoid esters. Carotenes were kept stable, while the degradations of carotenoid esters were fitted by biexponential function. Carotenoid ester group 2 contained epoxy structures that quickly decreased in the first four weeks at all storage temperatures, while the ester group 1 (belonged to β-cryptoxanthin ester) was degraded gradually. The 13- or 15-cis-lycopene, isomerized from all-(trans)-lycopene, increased with storage time at each temperature. Total flavonoid and carotenoid indexes in stored ‘Cara Cara’ juice were positively correlated with hydrophilic and lipophilic antioxidant abilities. Full article

(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)

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Review

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38 pages, 964 KiB

Open AccessEditor’s ChoiceReview

Apitherapy for Age-Related Skeletal Muscle Dysfunction (Sarcopenia): A Review on the Effects of Royal Jelly, Propolis, and Bee Pollen

by Amira Mohammed Ali and Hiroshi Kunugi

Foods 2020, 9(10), 1362; https://doi.org/10.3390/foods9101362 - 25 Sep 2020

Cited by 65 | Viewed by 22726

Abstract

The global pandemic of sarcopenia, skeletal muscle loss and weakness, which prevails in up to 50% of older adults is increasing worldwide due to the expansion of aging populations. It is now striking young and midlife adults as well because of sedentary lifestyle and increased intake of unhealthy food (e.g., western diet). The lockdown measures and economic turndown associated with the current outbreak of Coronavirus Disease 2019 (COVID-19) are likely to increase the prevalence of sarcopenia by promoting sedentarism and unhealthy patterns of eating. Sarcopenia has multiple detrimental effects including falls, hospitalization, disability, and institutionalization. Although a few pharmacological agents (e.g., bimagrumab, sarconeos, and exercise mimetics) are being explored in different stages of trials, not a single drug has been approved for sarcopenia treatment. Hence, research has focused on testing the effect of nutraceuticals, such as bee products, as safe treatments to prevent and/or treat sarcopenia. Royal jelly, propolis, and bee pollen are common bee products that are rich in highly potent antioxidants such as flavonoids, phenols, and amino acids. These products, in order, stimulate larval development into queen bees, promote defenses of the bee hive against microbial and environmental threats, and increase royal jelly production by nurse bees. Thanks to their versatile pharmacological activities (e.g., anti-aging, anti-inflammatory, anticarcinogenic, antimicrobial, etc.), these products have been used to treat multiple chronic conditions that predispose to muscle wasting such as hypertension, diabetes mellitus, cardiovascular disorder, and cancer, to name a few. They were also used in some evolving studies to treat sarcopenia in laboratory animals and, to a limited degree, in humans. However, a collective understanding of the effect and mechanism of action of these products in skeletal muscle is not well-developed. Therefore, this review examines the literature for possible effects of royal jelly, bee pollen, and propolis on skeletal muscle in aged experimental models, muscle cell cultures, and humans. Collectively, data from reviewed studies denote varying levels of positive effects of bee products on muscle mass, strength, and function. The likely underlying mechanisms include amelioration of inflammation and oxidative damages, promotion of metabolic regulation, enhancement of satellite stem cell responsiveness, improvement of muscular blood supply, inhibition of catabolic genes, and promotion of peripheral neuronal regeneration. This review offers suggestions for other mechanisms to be explored and provides guidance for future trials investigating the effects of bee products among people with sarcopenia. Full article

(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)

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17 pages, 1433 KiB

Open AccessReview

Insights on Health and Food Applications of Equus asinus (Donkey) Milk Bioactive Proteins and Peptides—An Overview

by Reda Derdak, Souraya Sakoui, Oana Lelia Pop, Carmen Ioana Muresan, Dan Cristian Vodnar, Boutaina Addoum, Romana Vulturar, Adina Chis, Ramona Suharoschi, Abdelaziz Soukri and Bouchra El Khalfi

Foods 2020, 9(9), 1302; https://doi.org/10.3390/foods9091302 - 15 Sep 2020

Cited by 39 | Viewed by 7556

Abstract

Due to its similarity with human milk and its low allergenic properties, donkey milk has long been used as an alternative for infants and patients with cow’s milk protein allergy (CMPA). In addition, this milk is attracting growing interest in human nutrition because of presumed health benefits. It has antioxidant, antimicrobial, antitumoral, antiproliferative and antidiabetic activity. In addition, it stimulates the immune system, regulates the gastrointestinal flora, and prevents inflammatory diseases. Although all donkey milk components can contribute to functional and nutritional effects, it is generally accepted that the whey protein fraction plays a significant role. This review aims to highlight the active proteins and peptides of donkey milk in comparison with other types of milk, emphasizing their properties and their roles in different fields of health and food applications. Full article

(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)

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21 pages, 2417 KiB

Open AccessReview

Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe)

by Qian-Qian Mao, Xiao-Yu Xu, Shi-Yu Cao, Ren-You Gan, Harold Corke, Trust Beta and Hua-Bin Li

Foods 2019, 8(6), 185; https://doi.org/10.3390/foods8060185 - 30 May 2019

Cited by 753 | Viewed by 61711

Abstract

Ginger (Zingiber officinale Roscoe) is a common and widely used spice. It is rich in various chemical constituents, including phenolic compounds, terpenes, polysaccharides, lipids, organic acids, and raw fibers. The health benefits of ginger are mainly attributed to its phenolic compounds, such as gingerols and shogaols. Accumulated investigations have demonstrated that ginger possesses multiple biological activities, including antioxidant, anti-inflammatory, antimicrobial, anticancer, neuroprotective, cardiovascular protective, respiratory protective, antiobesity, antidiabetic, antinausea, and antiemetic activities. In this review, we summarize current knowledge about the bioactive compounds and bioactivities of ginger, and the mechanisms of action are also discussed. We hope that this updated review paper will attract more attention to ginger and its further applications, including its potential to be developed into functional foods or nutraceuticals for the prevention and management of chronic diseases. Full article

(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)

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