_applied sciences_  
_Editorial_  
**Bioactive Compounds from Various Sources: Beneficial Effects and Technological Applications**  
**[PERSON]**  
Department of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, Via Pansini, 5, 80131 Naples, Italy; [EMAIL_ADDRESS]  
Bioactive compounds, also called phytocompounds as they are mainly of vegetable origin, are substances commonly taken with the daily diet [1,2]. Although they are not true nutrients, they are believed to be able to positively influence health, contributing to the prevention of different diseases, as they are capable of modulating biological activities and important physiological functions [3,4]. Among the best-known bioactive compounds present in plant matrices are: carotenoids, polyphenols and glucosinolates. Many effects are attributed to these compounds, such as antioxidant and anti-inflammatory activity, modulation of detoxification enzymes, stimulation of the immune system, modulation of hormonal metabolism, antibacterial and antiviral activities, antiproliferative activity [5]. The attention shown by the researchers for these compounds and the interesting and promising data that emerge from the research carried out, still deserve further investigations on the evidence acquired in order to clarify their role in health. All this is also in relation to the fact that the interest in knowing the specific functions of these compounds is accompanied by the development of so-called functional foods, for which consumers seem to show great interest [6]. As is known, functional foods are common foods which are naturally rich in physiologically active components or food that can be modified or innovated, in order to provide the consumer with additional benefits, in addition to nutritional ones [7]. On the other hand, the link between nutrition and health has been recognized since ancient times. This link is increasingly at the center of the attention of the modern consumer, for whom the diet must not only meet the body's nutritional needs but also constitute a tool for the prevention and treatment of diseases and pathologies. From this point of view, functional foods are an important tool available to consumers, together with an adequate lifestyle, to achieve their health goals [8]. From the literature, it is known that various foods, especially of plant origin, represent a source of antioxidant compounds and/or other bioactive ingredients. Therefore, some studies are focused on the characterization of bioactive compounds present in different plant matrices and their possible role in various fields. Below, the papers published in this Special Issue are briefly reported that deal with various aspects of bioactive compounds, such as their presence in various matrices, characterization, extraction processes, but also their technological applications. In the work by [PERSON] et al., the best winemaking procedure and the most efficient yeast strains for the production of high-quality wines from the Vranec and Cabernet Sauvignon vines were evaluated. For experimentation, two autochthonous strains of _Saccharomyces cerevisiae_ were compared with a commercial yeast strain and the dynamics of alcoholic fermentation and the quality of the wines produced were evaluated. The results obtained confirm that the use of mixed starter cultures, as in this case, autochthonous and commercial yeast strains represent a promising approach to be explored using food engineering procedures [9]. [PERSON] and [PERSON] evaluated the effects of a three-month daily intake of milk thistle seeds (_Silybum marianum_) on the biochemical parameters of patients with non-alcoholic fatty liver disease (NAFLD), a liver disease associated with obesity and the most common cause of chronic hepatitis. Previous research shows that milk thistle seeds are rich in antioxidant compounds, such as silymarin, a mix of three active ingredients. Patients recruited for the study were evaluated for their diet, body composition and biochemical parameters.