Innovative Pathways to Enhance Phenolic Bioavailability in Functional Foods

The field of functional foods increasingly focuses on the crucial role of phenolic compounds due to their well-documented antioxidant, anti-inflammatory, and protective effects against chronic diseases. However, despite their promising health benefits, the major challenge remains the typically low bioavailability of these compounds after ingestion. Phenolics are often poorly absorbed, rapidly metabolized, or degraded within the gastrointestinal tract, thus limiting their therapeutic potential. A growing body of research highlights gaps in understanding the mechanisms that improve phenolic absorption and effective incorporation into functional food products, with ongoing debates around the best strategies for enhancing their bioactivity in vivo. Recent studies reveal the promise of novel delivery systems, food matrix modifications, and microbiota-driven transformations, yet a comprehensive, multidisciplinary investigation remains necessary to bridge existing knowledge gaps and translate laboratory findings into practical applications. This Research Topic aims to foster innovative approaches and cross-disciplinary collaborations to enhance the bioavailability of phenolic compounds in functional foods. It seeks to bring together insights from food chemistry, biotechnology, and human nutrition to identify, develop, and validate strategies that maximize the health-promoting effects of phenolics. Particular attention will be given to exploring cutting-edge technological solutions, such as nanoencapsulation, biotransformation by gut microbiota, and novel food matrix development, while also considering regulatory implications and translational challenges. Key objectives include advancing mechanistic understanding, evaluating efficacy in real food systems, and supporting the design of next-generation functional foods that contribute to public health and sustainability. The scope of this Research Topic is centered on scientific advancements aimed at improving phenolic bioavailability within functional foods, while excluding unrelated bioactive compounds or non-food applications. We welcome studies employing both basic and applied science approaches across the following themes: - Novel delivery technologies for phenolic compounds in functional foods - Role of gut microbiota and biotransformation in modulating phenolic absorption - Impact of food matrix and processing on phenolic stability and release - Interdisciplinary strategies combining food chemistry, biotechnology, and nutrition - In vitro and in vivo assessment of phenolic bioavailability and functionality - Regulatory, safety, and translational considerations in novel functional food development. Topic editors: Sui Kiat Chang, Bailin Li, Yijie Zhou Source: https://www.frontiersin.org/research-topics/73214/innovative-pathways-to-enhance-phenolic-bioavailability-in-functional-foods