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Benefits and risk management of functional foods in the context of chronic diseases.

DOI:10.1097/MCO.0000000000000517 firstly developed to try preventing the occurrence of a disease, meaning that this approach did mainly concern ‘healthy’ individuals. However, in view of the current living conditions (environmental insults, ageing, changes in dietary habits . . .), the occurrence of noncommunicable disease, namely associated with dysfunction of the immune system, has drastically increased. The efficacy of some food components in changing key metabolic or inflammatory pathways now allows to consider them as useful in the management of the quality of life of a patient, in the presence of a severe and/or chronic disease, requiring other drugs or treatments. In this section, the authors will illustrate how dietary supplements or functional nutrients can play a role in the evolution of diseases, which risk is clearly associated with ageing, environmental and societal factors. In the first article, Panjawani et al. [1] focus on the interest of phytochemicals present in relatively high level in cruciferous vegetables. They summarize recent data – mostly in preclinical models and in vitro – suggesting that, in addition to the well known effects of sulforafane or isothiocyanates as antimicrobial, antioxidant, and cytoprotective agents, those bioactive compounds, some of them crossing the blood–brain barrier, may also play a role in the control of neurological disorders, including autism, schizophrenia or neurodegenerative conditions (Alzheimer’s disease, Parkinson’s disease . . .). Dietary supplements with selected isothiocyanates could be considered as interesting, taking into account the fact that the bioactive metabolites are issued from complex biotransformation including plant enzymes, and microbial-related or pH-dependent chemical reactions occurring in the gastrointestinal tract. As discussed in the second article, nutritional disorders, including cachexia, are frequent, participate to the degradation of health status, and compromises the quality of life [2]. There are more and more articles suggesting that the modulation of the gut microbiome may play a role in the control of inflammation and related metabolic and nutritional disorders associated with cancer progression or