Ali Ali Redha is a researcher specializing in food bioactives—particularly polyphenols, glucosinolates and isothiocyanates—from fruits, vegetables, and agro-industrial by-products. His work focuses on sustainable extraction using green solvents and methodologies, rapid quantification techniques enhanced by machine learning, and the assessment of bioavailability through in vitro digestion models that examine the release and absorption of bioactives. He is also deeply engaged in evaluating their functional properties, including antioxidant and antidiabetic potential.