Bioactive Compounds in Foods and Their By-Products

This Reprint brings together recent scientific advances on bioactive compounds derived from foods and their by products, offering a comprehensive view of how these molecules contribute to human health and sustainable resource management. The volume spans a wide scientific scope, from the characterization and quantification of phenolics, flavonoids, glucosinolates, carotenoids, saponins, and dietary fibers to the study of their biological activities and technological applications. A central motivation for assembling this work is the growing need to valorize agro food residues, transforming them into functional ingredients capable of supporting nutrition, wellness, and environmental responsibility. The contributions included here illustrate how innovative processing, fermentation, enzymatic treatments, and green extraction methods can enhance the availability, stability, and efficacy of bioactive compounds. They also highlight the importance of plant biodiversity and the potential of underutilized matrices as sources of high value functional molecules. This Reprint is intended for researchers, food technologists, nutrition scientists, and professionals working in the fields of functional foods, nutraceuticals, and sustainable food systems. It aims to provide both an updated scientific framework and a forward looking perspective on how bioactive compounds can shape the future of food innovation and health promotion