Neurodegenerative disorders such as Alzheimer's disease, Parkinson's disease, and other age-related cognitive impairments pose an increasingly significant burden on global health. As scientific understanding of these conditions advances, there is growing interest in the role that diet and naturally occurring compounds in foods may play in preserving brain function and preventing or mitigating neurological decline.

Natural bioactive compounds present in plant-based or fermented foods, including polyphenols, flavonoids, carotenoids, alkaloids, and peptides—have demonstrated antioxidant, anti-inflammatory, and neuroprotective activities in both preclinical and clinical research. These substances may act through diverse mechanisms, such as reducing oxidative stress, modulating neuroinflammation, improving mitochondrial function, and enhancing synaptic plasticity.

• This Special Issue aims to gather multidisciplinary research exploring the neuroprotective effects of food-derived natural products, with a particular focus on:

• The identification and characterization of bioactive compounds in foods with potential neurological benefits;

• Mechanistic investigations (in vitro, in vivo, or in silico) elucidating how these compounds exert neuroprotective effects;

• Clinical or nutritional intervention studies investigating food-based strategies to support cognitive health;

• Analytical methodologies for detecting and quantifying neuroprotective compounds in food matrices;

• Functional food development aimed at brain/neurological health promotion.

Given the rising interest in food as medicine and the need for safe, effective, and accessible strategies to prevent neurodegeneration, this issue welcomes original research articles, reviews, and short communications that contribute to advancing this vital field.

Keywords: Neuroprotection, natural products, functional foods, polyphenols, cognitive health, antioxidants, brain aging, dietary bioactives