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

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

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 (3 papers)

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All Antioxidants Dietetics Foods Nutrients Plants

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Open AccessArticle

Associations Between Inflammatory Potential of Diet with the Risk of All-Cause Mortality and Greenhouse Gas Emissions in Chinese Adults

by Zhihan Yao, Yiqian Lv, Wenhui Yang, Man Wu, Shun Li and Huicui Meng

Nutrients 2025, 17(7), 1218; https://doi.org/10.3390/nu17071218 - 30 Mar 2025

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Abstract

Background: Current research inadequately substantiates the impacts of dietary inflammatory potential based on the dietary inflammatory index (DII) on population health and environmental sustainability in Chinese adults. Objectives: We aimed to investigate the associations between the DII with the risk of all-cause mortality [...] Read more.

Background: Current research inadequately substantiates the impacts of dietary inflammatory potential based on the dietary inflammatory index (DII) on population health and environmental sustainability in Chinese adults. Objectives: We aimed to investigate the associations between the DII with the risk of all-cause mortality and greenhouse gas (GHG) emissions in Chinese adults. Methods: Data from adults (N = 15,318) in the China Health and Nutrition Survey 1997–2015 wave were included in the analysis. DII and energy-adjusted DII (E-DII) were calculated using dietary intake data collected with a combination of 3-day consecutive 24-h dietary recalls and the food weighing method. The total GHG emissions were calculated by summing the amount of emissions from all the food groups consumed by the participants. Cox proportional hazards regression models and linear regression models were conducted for statistical analysis. Results: A pro-inflammatory diet, as reflected by higher DII and E-DII scores was associated with an increased risk of all-cause mortality (DII: Q5 vs. Q1: HR = 1.82; 95% CI: 1.45–2.30; p-trend < 0.0001; E-DII: Q5 vs. Q1: HR = 1.86; 95% CI: 1.38–2.52; p-trend < 0.0001) and higher amounts of GHG emissions (both p-trend < 0.0001). Conclusions: These findings demonstrated positive associations between pro-inflammatory potentials with an increased risk of all-cause mortality and higher GHG emissions among Chinese adults, suggesting dual adverse impacts of a pro-inflammatory diet on health and environmental sustainability. Full article

(This article belongs to the Topic Exploring Nutritional, Antioxidant and Functional Potential of Plant-Based Food and Plant Bioactive Compounds in Human Health)

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Open AccessArticle

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

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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

(This article belongs to the Topic Exploring Nutritional, Antioxidant and Functional Potential of Plant-Based Food and Plant Bioactive Compounds in Human Health)

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Open AccessPerspective

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

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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

(This article belongs to the Topic Exploring Nutritional, Antioxidant and Functional Potential of Plant-Based Food and Plant Bioactive Compounds in Human Health)

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