Natural Active Compounds from Foods: Applications in Antioxidant and Bioactivity Evaluation

This Special Issue focuses on natural active compounds and their antioxidant and broader bioactivity evaluation. Across the 10 included papers, the research spans both food-derived antioxidant potential and health-relevant mechanisms. Studies examine how processing and formulation strategies via fermentation, enzymatic/biological modifications, or supplementation with specific nutrients and antioxidants enhance physicochemical stability and increase antioxidant capacity. Other contributions investigate bioactivity-related endpoints including oxidative stress modulation, anti-inflammatory or anticancer activities, and protective effects on cellular structures. Several papers also explore how compound composition and structural changes influence function. This Special Issue offers both mechanistic insight and methodological guidance for researchers aiming to translate natural food compounds into future nutraceutical and therapeutic applications.