Plant-Derived Food: Relationship between Bioactive Compounds and Health Benefits
A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".
Deadline for manuscript submissions: 20 June 2025 | Viewed by 3060
Special Issue Editors
Interests: food chemistry; food toxicology; functional foods; botanicals, phytochemicals; bioactive compounds; botanical safety
Special Issues, Collections and Topics in MDPI journals
Interests: food science; phytochemicals; nutraceuticals; pharmaceuticals; functional foods; molecular nutrition; cell biology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Plant-derived food plays a substantial role in preventing chronic diseases. Fruits, berries, vegetables, whole grains, legumes, nuts, seeds, spices and herbs provide carbohydrates, proteins, lipids, fiber, minerals, vitamins and other bioactive compounds. These phytochemicals include polyphenols, carotenoids, glucosinolates, terpenoids, etc. and offer potential health benefits which are not available from other foods.
There is an increasing demand for plant-based foods due to their association with the reduced risk of contracting chronic diseases such as type 2 diabetes, cardiovascular disease, obesity, and some types of cancers. Available evidence indeed suggests that consuming more plant-based food could contribute to the prevention of some chronic diseases. Moreover, consumers perceive these kinds of products as being more natural and safer. Another factor contributing to the rising interest in plant-based foods is that they are more sustainably produced.
On the other hand, government policies should be refocused toward supporting the plant-based foods that should come to form a greater part of our diets. The development of plant-derived foods should be oriented to balance several aspects, such as taste, texture, shelf life, cost, sustainability, and innovation, and to ensure compliance with food safety and quality standards.
This Special Issue will devote a greater focus to highlighting the relationship between bioactive compounds and the health benefits of plant-derived foods. Safety evaluation of plant-derived foods and innovation in plant-based meats and other alternative products with protective effects on health will also be of interest.
Dr. Liliana Vargas-Murga
Prof. Dr. Baojun Xu
Guest Editors
Manuscript Submission Information
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Keywords
- plant-based food
- botanicals
- phytochemicals
- bioactive compounds
- essential oils
- antioxidant effect
- health benefits
- chronic diseases
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