Editorial: Natural extracts as food ingredients: from chemistry to health

Erika Salas; Joana Oliveira; Rosa Perez-Gregorio

doi:10.3389/fnut.2023.1306307

Editorial: Natural extracts as food ingredients: from chemistry to health

Front Nutr. 2023 Oct 31:10:1306307. doi: 10.3389/fnut.2023.1306307. eCollection 2023.

Authors

Erika Salas^{1

2}, Joana Oliveira³, Rosa Perez-Gregorio^{3

4

5}

Affiliations

¹ Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca, Spain.
² Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua, Mexico.
³ Laboratório Associado para a Química Verde da Rede de Química e Tecnologia (LAQV-REQUIMTE), Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Porto, Portugal.
⁴ Department of Analytical and Food Chemistry, Food and Agroecology Institute, University of Vigo, Ourense, Spain.
⁵ Department of Analytical and Food Chemistry, Food and Health Omics Group, Galicia Sur Health Research Institute (IISGS), Servizo Galego de Saúde-Universidade de Vigo (SERGAS-UVIGO), Ourense, Spain.

No abstract available

Keywords: bioactive compounds; functional foods; natural extracts; nutraceuticals; pharmacokinetics.

Publication types

Editorial

Grants and funding

The author(s) declare financial support was received for the research, authorship, and/or publication of this article. RP-G would like to thank the Ramón y Cajal contract RYC2021-033224-I, funded by the Ministry of Science and Innovation and the National Agency for Research (0000421S140.06) from the Government of Spain (MCIN/AEI/10.13039/501100011033), and the European Union under the frame of NextGenerationEU/PRTR funds. ES would like to thank the Ministry of University from the Government of Spain for the Maria Zambrano grant.