Functional Ingredients and Natural Extractions in Foods: Sources, Health Benefits and Disease Prevention

Dear Colleagues,

The dietary extracts and pure compounds from plant foods possess key human health benefits. The functional approach in deciphering the role of functional food in promoting health benefits by curing multiple illnesses is of prime importance. Extracts and pure compounds are derived from various sources such as plant foods, fruits, seeds, nuts, vegetable, microbes, etc. These sources provide a variety of vitamins, minerals, antioxidants, polyphenols, prebiotics, dietary fibres, fatty acids, and probiotics with health-improving affects. The consumption of function food has a variety of health-improving effects, such as antioxidant potential, immune booster properties, reduced blood pressure, as well as improved cardiovascular and neurological complication. Reports also suggest their role in preventing chronic diseases like cancer and Alzheimer's disease, diabetes, reduced brain function, digestive health support, etc. In conclusion, with the continuous development of food technology, functional ingredients and their extracts are expected to leverage unique advantages and make significant contributions to human health. So, this Special Issue will be dedicated to further highlight the importance of functional food research toward the betterment of human health.

Dr. Qiong Wang
Guest Editor

Dr. Yanli Wang
Guest Editor Assistant

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