Topic Editors

Independent Researcher, Via Venezuela 66, 98121 Messina, Italy
1. Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, 00166 Rome, Italy
2. Laboratory of Cardiovascular Endocrinology, San Raffaele Research Institute, IRCCS San Raffaele, Via di Val Cannuta, 247, 00166 Rome, Italy

Exploring Nutritional, Antioxidant and Functional Potential of Plant-Based Food and Plant Bioactive Compounds in Human Health

Abstract submission deadline
31 March 2026
Manuscript submission deadline
31 May 2026
Viewed by
2921

Topic Information

Dear Colleagues,

The study of the nutritional, antioxidant, and functional potential of plant-based foods is of growing interest in food science. Grains, legumes, nuts, seeds, fruits, and vegetables are essential sources of fiber, vitamins, minerals, and phytochemicals, all of which are crucial for a healthy diet. The beneficial effects of plant compounds, particularly in improving digestive function and preventing some chronic diseases, are well established. Notably, bioactive substances such as polyphenolic compounds exhibit antioxidant properties, playing a key role in preventing cancer, cardiovascular disease, and metabolic disease. While the health benefits of plant-based foods are widely recognized, the specific functional actions and molecular pathways mediating the protective effects of bioactive compounds from plants remain to be fully elucidated.

This Topic aims to provide an in-depth exploration of plant-derived nutrients and phytochemicals in human health, with a particular, though not exclusive, focus on the following topics:

  • Antioxidant compounds;
  • Anti-inflammatory action on human diseases;
  • Polyphenols and phytosterols for human health;
  • Functional foods and their efficacy;
  • Phytochemicals and bioactive compounds from plants.

Dr. Gianluca Rizzo
Dr. Andrea Armani
Topic Editors

Keywords

  • antioxidants
  • anti-inflammatory
  • minerals
  • vitamins
  • fiber
  • polyphenols
  • phytosterols
  • functional foods
  • bioactive compounds
  • phytochemicals

Participating Journals

Journal Name Impact Factor CiteScore Launched Year First Decision (median) APC
Antioxidants
antioxidants
6.0 10.6 2012 16.9 Days CHF 2900 Submit
Dietetics
dietetics
- - 2022 42.5 Days CHF 1000 Submit
Foods
foods
4.7 7.4 2012 14.5 Days CHF 2900 Submit
Nutrients
nutrients
4.8 9.2 2009 13.5 Days CHF 2900 Submit
Plants
plants
4.0 6.5 2012 18.9 Days CHF 2700 Submit

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Published Papers (2 papers)

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13 pages, 3382 KiB  
Article
Optimization of γ-Aminobutyric Acid Production in Brown Rice via Prolonged Seed Priming
by Lingxiang Xu, Xiaoan Wang, Qixiang Li, Yuqing Niu, Guohui Ding, Jiawei He, Weiping Chen and Dagang Tian
Plants 2024, 13(24), 3594; https://doi.org/10.3390/plants13243594 - 23 Dec 2024
Viewed by 477
Abstract
Germinated whole seeds possess elevated levels of bioactive nutrients; however, their application is hindered by several constraints. The germination process is typically time-consuming, and germinated seeds present challenges in terms of storage and transportation compared to dry seeds. This study introduces a novel [...] Read more.
Germinated whole seeds possess elevated levels of bioactive nutrients; however, their application is hindered by several constraints. The germination process is typically time-consuming, and germinated seeds present challenges in terms of storage and transportation compared to dry seeds. This study introduces a novel processing method for rice, termed prolonged priming (PLP), aiming to combine the benefits of germinated and dry seeds. PLP involves soaking the seeds until the embryo exposure stage, followed by redrying. At 10 h (hour) germination post PLP, the γ-aminobutyric acid (GABA) levels in Hanyou73 (HY73) and IRAT exceeded 20 mg/100 g. Additionally, there was an induction of various nutrient components, including an increase in protein content, a reduction in amylose levels, and an elevation in fatty acid content, among others. Malondialdehyde levels, indicating oxidative damage, remained stable, and PLP preserved better seed integrity compared to routine priming in the desiccation-tolerant HY73. Collectively, the PLP treatment demonstrates an optimization of the nutritional value and storage in germinated brown rice (GBR). This novel process holds potential for enhancing the nutritional profile of GBR and may be applicable to other crop species. Full article
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16 pages, 768 KiB  
Perspective
A Plant-Based Food Guide Adapted for Low-Fat Diets: The VegPlate Low-Fat (VP_LF)
by Luciana Baroni, Gianluca Rizzo, Martina Zavoli and Maurizio Battino
Foods 2024, 13(24), 4050; https://doi.org/10.3390/foods13244050 - 15 Dec 2024
Viewed by 1982
Abstract
Strong evidence supports the paramount importance of the composition of the diet for health. Not only diet should provide nutritional adequacy, but some foods and dietary components can also support the management of common chronic diseases, with mechanisms independent of nutritional adequacy. Among [...] Read more.
Strong evidence supports the paramount importance of the composition of the diet for health. Not only diet should provide nutritional adequacy, but some foods and dietary components can also support the management of common chronic diseases, with mechanisms independent of nutritional adequacy. Among the various intervention diets, low-fat vegan diets have been shown to be effective for cardiometabolic health, mainly influencing insulin resistance, adiposity, and blood lipids. This type of diet relies on reducing or eliminating all added fats and choosing low-fat foods, mainly unprocessed whole-plant foods. We hereby propose a tool for planning low-fat vegan diets, the VegPlate Low-Fat (VP_LF), which has been obtained from a specific adaptation of the VegPlate method, which was already presented in previous publications for adults and some life stages and situations. The reduction in fats in the diet, which ranges between 10% and 15% of total energy, and the varied inclusion of foods from plant groups make it easier to provide adequate amounts of all nutrients with a normal- or lower-calorie intake, in comparison with diets that do not limit fat intakes. We expect that this new proposal will help nutrition professionals embrace low-fat diets as a first-line intervention for individuals affected by different health conditions who can benefit from these diets. Full article
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