Bioactive Compounds in Wild Edible and Medical Plants

Dear Colleagues,

In the context of contemporary research in nutrition and functional foods, wild edible plants represent a significant but underutilized source of highly valuable nutrients and bioactive compounds. In contrast to conventionally cultivated crops, which have often lost part of their chemical complexity through selective breeding, wild species are characterized by a high content of micronutrients and secondary metabolites with pronounced biological activities.

The nutritional profile of wild edible plants is distinguished by elevated concentrations of vitamins (particularly vitamin C, provitamin A—carotenoids, and vitamin K), as well as essential minerals such as iron, calcium, magnesium, and potassium. In addition, their functional value is strongly supported by dietary fiber and a wide spectrum of phenolic compounds, including flavonoids and phenolic acids, which exhibit potent antioxidant activity. The presence of chlorophyll, along with relatively high levels of plant proteins in certain leafy species, further emphasizes their potential to improve dietary quality. This complex matrix of bioactive components is associated with the reduction in oxidative stress, modulation of inflammatory processes, and prevention of chronic non-communicable diseases.

However, alongside beneficial nutrients, certain wild species also contain antinutritional factors, including oxalates, phytates, tannins, and other secondary metabolites that may affect mineral bioavailability and overall nutrient utilization. Their impact depends on concentration, consumption patterns, and processing methods, with techniques such as thermal treatment, drying, or fermentation significantly reducing their content and potential adverse effects.

The pharmacological potential of wild edible plants has been recognized both in traditional medical systems and modern scientific research. Their bioactive compounds demonstrate antioxidant, anti-inflammatory, antimicrobial, and cytoprotective properties, positioning them as promising candidates for the development of functional foods and phytopharmaceuticals.

From a resource perspective, wild edible plants represent a tangible and sustainable asset within local and regional food systems. Their availability in natural and semi-natural ecosystems (such as grasslands, forest edges, and ruderal habitats) enables their use without the need for intensive agricultural inputs. In the context of climate change and increasing instability in food supply chains, these species can contribute to the diversification of food sources and resilience of food systems.

Furthermore, their valorization creates opportunities for the development of new value chains, including harvesting, processing, and the marketing of high value-added products such as functional foods, nutraceuticals, and products grounded in traditional knowledge.

This Special Issue aims to showcase the current scientific knowledge of the nutritional, biochemical, and functional properties of wild edible plants, placing particular emphasis on their safe use.

Prof. Dr. Dragan Cvetković
Dr. Lidija Milenković
Guest Editors

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• wild plants
• edible vegetables
• nutritional values
• bioactive compounds
• antioxidants
• health benefits