Advances in Functional Food Products Derived from Plant

Dear Colleagues,

Nowadays, an increasing number of people pay attention to following healthy lifestyles, of which appropriate food intake is a key issue. Food products enriched with various forms of fruits and vegetables are a source of pro-health components. It is commonly known that natural substances are more desirable and safe for our organs than synthetic vitamins, thus functional food products gain popularity.

Plants, being components of an assortment of foods, are a source of many substances affecting the functioning of the human organism and its well-being. Their valuable biological activities, such as antiradical, antiviral, and calmin activities, results from secondary plant metabolites. Among them are polyphenols, flavonoids, and terpenes, which reveal excellent various activities often used in traditional medicine and are gaining in popularity in pharmacy nowadays. Most studies based on secondary plant metabolites are performed in in vitro conditions but biological activity is significantly different in in vitro and in vivo conditions, therefore consideration of the difference is crucial for functional food products.

Therefore, in this Special Issue, articles (original research papers, perspectives, hypotheses, opinions, reviews, modeling approaches, and methods) that focus on functional foods products (FFPs) derived from plants, including new FFPs, extraction methods, biological activities, secondary plant metabolites, dedicated functional food products, and methods used for analysis of FFPs and influence of FFPs on selected disorders are most welcome.

Prof. Dr. Anna Oniszczuk
Dr. Karolina Wojtunik-Kulesza
Guest Editors

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