Editorial: Functional Foods and Bioactive Food Ingredients in Prevention and Alleviation of Metabolic Syndrome

TORRES, SEBASTIAN; MEDINA, ROXANA BEATRIZ; VASALLO MORILLAS, MARIA ISABEL; ISLA, MARÍA INÉS; GAUFFIN-CANO, PAOLA

Frontiers in Nutrition

Elsevier

Año: 2021 vol. 8

Metabolic syndrome and some closely related pathologies such as cardiovascular disease and type 2 diabetes are associated with a myriad of factors, including genetics, diet habits, lifestyle, and chronic stress, among others. Metabolic syndrome is a consequence of dysregulated energy balance that favors fat accumulation. Lifestyle changes related to diet, exercise, sleep, and stress management can improve these conditions. The modulation of metabolism via dietary intervention emerges as the most promising tool for the prevention or amelioration of this pathology. Furthermore, metabolic syndrome is closely related to the imbalance in the composition of the gut microbial community and its interplay with inflammation. Both gut dysbiosis, chronic low-grade inflammation, and oxidative stress are all associated with metabolic syndrome and tend to feedback to each other in complex crosstalk eventually leading to the development and progression of associated comorbidities.Functional foods and bioactive food ingredients emerge as potential prophylactic and therapeutic alternatives for metabolic syndrome. They represent versatile tools for addressing different aspects of metabolic syndrome, contributing directly or indirectly to the restoration of the equilibrium of gut microbiota, gut barrier function, energy homeostasis, immune function, and redox balance.This Research Topic aims to provide an overview of the traditional or innovative functional foods and bioactive ingredients developed to prevent or ameliorate metabolic syndrome. In this sense, we invite authors to submit Original Research Articles, Case Reports, and Review Articles based on, but not limited to, the following themes related to functional foods and metabolic syndrome:1. Development of novel functional foods or bioactive ingredients produced from natural sources with potential for metabolic syndrome prevention or amelioration.2. Research concerning in vitro, in vivo, and clinical trials of biofunctional activities of functional foods and bioactive ingredients.3. Identification and characterization of biologically active compounds with the potential to improve metabolic health.4. The effects of functional foods or bioactive ingredients from natural sources on:- Key digestive enzymes and other pivotal enzymes of metabolic and inflammatory pathways.- Oxidative/antioxidant status.- Gut microbiota composition, gut barrier function, and gut immunity.- Metabolism and systemic and adipose tissue immune function.