BRAZILIAN FOOD BIODIVERSITY, BIOACTIVE COMPOUNDS, AND HEALTH

This theme focuses on the biodiversity of foods, exploring bioactive components, such as phenolics, terpenes, micronutrients, and many other compounds, which are detected, identified, and characterized for their biosynthetic pathways; nutritional value; sensory properties; and bioactivity to prevent diabetes, inflammatory responses, cancer, obesity, and other metabolic diseases, based on omics approaches and preclinical and clinical studies. The effects of these compounds on the human gut microbiome and novel technologies exploring their potential applications for smart packaging are also part of this theme.