Research on the Botanical Beverages Ingredients and Their Functions

Dear Colleagues,

Botanical beverages, which have been discovered and consumed since ancient times, have attracted growing interest due to the increasing pursuit of green and healthy lifestyles. These plant-based drinks, ranging from traditional herbal teas (e.g., Camellia sinensis, Chrysanthemum), fruit juices (e.g., orange, apple), and cereal-based beverages (e.g., soybean, almond) to modern functional beverages (e.g., Lycium chinense), offer not only sensory appeal but also an abundant source of bioactive compounds with potential health benefits. This Special Issue aims to showcase cutting-edge research on the identification, extraction, biological activities, and health implications of ingredients in botanical beverages.

Key bioactive constituents in plants, such as polyphenols, flavonoids, saponins, alkaloids, essential oils, and dietary fibers have demonstrated various physiological functions, including antioxidant, anti-inflammatory, immunomodulatory, and gut microbiota-regulating effects, among others. Unraveling the mechanisms underlying these health benefits of plant-based beverages and their ingredients is crucial for validating traditional uses of herbal teas, expanding utilization of bioactive compounds, and supporting public health through evidence-based nutrition. Research into the functional properties of botanical beverages and their ingredients is constantly evolving, and this Special Issue will present the cutting-edge findings in this area.

We welcome original research articles and reviews that explore the chemistry, biological activity, nutritional value, or health benefits of botanical beverages. We look forward to your valuable contributions.

Prof. Dr. Qiang Chu
Guest Editor

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