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

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