Native and Non-Conventional Functional Foods: Bioactive Compounds, Gut Microbiome Modulation, and Applications for Human Health

The increasing global burden of chronic diseases, coupled with the need for sustainable and health-promoting dietary strategies, has positioned functional foods at the forefront of nutrition research and innovation. While conventional functional ingredients have been extensively studied, native and non-conventional food sources remain underexplored despite their rich composition of bioactive compounds and their potential to contribute to human health. Expanding research in this area is critical to diversify functional food development and to harness biodiversity for nutritional applications.

Native and underutilized foods—including indigenous plant species, vegetable, fruits, seeds, legumes, and marine resources—are valuable sources of bioactive compounds such as polyphenols, dietary fibers, unsaturated fatty acids, peptides, minerals, and micronutrients. These compounds have demonstrated capacity to modulate oxidative stress responses, attenuate inflammatory signaling, and regulate key metabolic pathways. Increasing evidence indicates that many of these bioactives interact with the gut microbiome, modulating its composition and metabolic function, and thereby influencing host physiology.

The gut microbiome plays a pivotal role in mediating the effects of diet on health through nutrient processing, immune regulation, and the preservation of intestinal barrier function Functional foods derived from native and non-conventional sources may promote beneficial microbial taxa and enhance the production of key metabolites, including short-chain fatty acids, which are linked to improved metabolic and inflammatory outcomes. Understanding these diet–microbiome–host interactions is essential for the rational design of next-generation functional foods.

Advances in food science and technology are enabling the transformation of native resources into functional ingredients and products with improved stability, bioavailability, and efficacy. Innovative approaches—including fermentation, encapsulation, and novel extraction techniques—are being applied to optimize the delivery and functionality of bioactive compounds. In parallel, the integration of multi-omics, systems biology, and computational tools is providing deeper insights into mechanisms of action and supporting the development of precision nutrition strategies.

Importantly, the valorization of native and non-conventional foods aligns with global priorities related to sustainable nutrition, biodiversity conservation, and circular bioeconomy. These resources offer opportunities for local economic development, reduction of food waste, and diversification of food systems, while contributing to health promotion.

This Research Topic aims to provide a comprehensive platform for high-quality contributions addressing the development and application of functional foods derived from native and non-conventional sources. We welcome original research articles, reviews, clinical studies, and methodological papers addressing, but not limited to, the following themes:

(i) Identification and characterization of bioactive compounds;

(ii) Functional properties and health effects;

(iii) Gut microbiome modulation and diet–microbiota interactions;

(iv) Innovative processing, formulation, and delivery systems;

(v) Bioavailability and efficacy;

(vi) Sustainability and translational aspects of functional food development.

By advancing interdisciplinary research in this field, this collection seeks to expand the scientific and technological foundations of functional foods, supporting the development of innovative, sustainable, and microbiome-targeted dietary solutions to improve human health.

Article types and fees

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Case Report
• Classification
• Clinical Trial
• Community Case Study
• Conceptual Analysis
• Data Report
• Editorial
• FAIR² Data
• ... View all formats

Articles that are accepted for publication by our external editors following rigorous peer review incur a publishing fee charged to Authors, institutions, or funders.

Article types

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Case Report
• Classification
• Clinical Trial
• Community Case Study
• Conceptual Analysis
• Data Report
• Editorial
• FAIR² Data
• FAIR² DATA Direct Submission
• General Commentary
• Hypothesis and Theory
• Methods
• Mini Review
• Opinion
• Original Research
• Perspective
• Policy and Practice Reviews
• Registered Report
• Review
• Systematic Review
• Technology and Code

Keywords: Functional foods, Native foods, Non-conventional food sources, ietary fiber, Nutraceuticals, Gut microbiome, Diet–microbiota interactions, Minerals (macro– and microelements), Short-chain fatty acids (SCFAs), Metabolic health, Inflammation

Important note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.