Food bioactive compounds are extranutritional constituents that typically occur in small quantities in foods. They are being intensively studied to evaluate their effects on health. Many bioactive compounds have been discovered, these compounds vary widely in chemical structure and function, and are grouped accordingly. Phenolic compounds, including different subcategories, are present in all plants and have been studied extensively in cereals, legumes, nuts, olive oil, vegetables, fruits, tea, and red wine. Other bioactive compounds including carotenoids and organosulfur compounds have antioxidant properties, and some studies have demonstrated favorable effects on different diseases. They have antioxidant properties, and some studies demonstrated favorable effects on diseases risk factors, and in animal and cell culture models.

The health benefits deriving from the consumption of certain foods have been common knowledge since ancient times. 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.

The aim of this Special Issue is to attract original research articles, clinical studies, and review articles describing the current findings on therapeutically promising food bioactive compounds. We invite authors to submit articles that explore aspects of the therapeutic potential of food bioactive compounds, focused on identifying as well as understanding the mechanistic role of food bioactive compounds in a range of human pathologies.

Potential topics include but are not limited to the following:

• Bioactive potential of food components
• Mechanism of action of bioactive compounds
• Novel methods to identify the pharmacological activity of bioactive compounds of food
• Food components in the regulation of pro- and anti-inflammatory pathways
• Bioactive compounds as regulators of immunological systems
• Food bioactive compounds in antimicrobial activity and food control
• Bioactive compounds as regulators of cancer
• Food components in the regulation of diabetes and cardiovascular disease
• Food bioactive compounds as therapeutic agents in controlling human diseases