Genetics and Natural Bioactive Components in Beverage Plants

Dear Colleagues,

With the improvement of people’s health awareness, the demands for functional beverages, especially those extracted from plants, is further increasing. Based on the completed reference genome sequences of Coffea arabica, Theobroma cacao, and Camellia sinensis, advances in beverage plant research have been made, from secondary metabolism to genetic mechanisms. Among them, the genetic bases including dynamic development and stress-resistance, synthesis and decomposition of bioactive components, variations in volatile substances, and changes in phenotype have attracted the attention of researchers. Exploring these genes and understanding their underlying mechanisms will improve beverage plant breeding and the mining of bioactive components in the future.

This Special Issue of Current Issues in Molecular Biology will focus on molecular (genetic, epigenetic, transcriptomic, and metabolomic) bases and functional components (polyphenols, flavones, amino acids, alkaloids, polysaccharides, and volatiles) in beverage plants with the aim of promoting the joint discussion of the latest research dynamics and directions. Research papers related to genetics and natural bioactive components in beverage plants, in addition to relative review papers, are welcome.

Dr. Qingsheng Li
Guest Editor

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