Consumers are becoming increasingly more aware of the importance of having high-nutrition foods and functional foods in their diets. Edible plants provide important nutrients to human diets such as proteins, carbohydrates, lipids, vitamins, and minerals, as well as several bioactive compounds such as polyphenols, phytosterols, peptides, fatty acids, and prebiotics. The physiological effects of these compounds - preventing diseases and improving human health – have led to these foods being given the designation of functional foods. Along with this, in a changing environment, efficient use of plant resources is crucial to sustaining a high production of nutrients and bioactive compounds. Thus, promoting the intake of diverse plant food could help to fulfill those nutritional and functional requirements.
Nowadays, studies are being conducted which highlight the value of plant food diversity, e.g., studies of native plant species with health-relevant phytochemicals. In addition, the extraction of bioactive compounds from various plant organs has become a valuable prospect for food and human nutrition industries. Recent advances in metabolite analysis techniques (e.g., metabolomics) and bioactivity assays (at in vitro and in vivo level) have allowed scientists to deepen their knowledge of the impact of plant foods on human health. Furthermore, the evaluation of different of plant stress (pre- and postharvest), the development of new cultivars and advances in food processing are of great interest to researchers who are aiming to enhance the nutritional and functional quality of plant food.
This Research Topic aims to gather original research articles, short communications, and review articles on the diversification and valorization of plant food and the potential use of various plant organs as a source of new bioactive compounds. Manuscripts reporting interdisciplinary research that addresses biological and technological issues are also encouraged. The following research areas will be considered (but not exclusively):
• In-depth characterization of native species in nutritional terms or functional composition;
• Obtention of bioactive compounds from non-edible plant organs;
• In vitro and/or In vivo health-relevant bioactivity of plant extracts;
• Impact of abiotic stresses on plant secondary metabolism;
• Cultivar differences in terms of nutrients and bioactive compounds
Consumers are becoming increasingly more aware of the importance of having high-nutrition foods and functional foods in their diets. Edible plants provide important nutrients to human diets such as proteins, carbohydrates, lipids, vitamins, and minerals, as well as several bioactive compounds such as polyphenols, phytosterols, peptides, fatty acids, and prebiotics. The physiological effects of these compounds - preventing diseases and improving human health – have led to these foods being given the designation of functional foods. Along with this, in a changing environment, efficient use of plant resources is crucial to sustaining a high production of nutrients and bioactive compounds. Thus, promoting the intake of diverse plant food could help to fulfill those nutritional and functional requirements.
Nowadays, studies are being conducted which highlight the value of plant food diversity, e.g., studies of native plant species with health-relevant phytochemicals. In addition, the extraction of bioactive compounds from various plant organs has become a valuable prospect for food and human nutrition industries. Recent advances in metabolite analysis techniques (e.g., metabolomics) and bioactivity assays (at in vitro and in vivo level) have allowed scientists to deepen their knowledge of the impact of plant foods on human health. Furthermore, the evaluation of different of plant stress (pre- and postharvest), the development of new cultivars and advances in food processing are of great interest to researchers who are aiming to enhance the nutritional and functional quality of plant food.
This Research Topic aims to gather original research articles, short communications, and review articles on the diversification and valorization of plant food and the potential use of various plant organs as a source of new bioactive compounds. Manuscripts reporting interdisciplinary research that addresses biological and technological issues are also encouraged. The following research areas will be considered (but not exclusively):
• In-depth characterization of native species in nutritional terms or functional composition;
• Obtention of bioactive compounds from non-edible plant organs;
• In vitro and/or In vivo health-relevant bioactivity of plant extracts;
• Impact of abiotic stresses on plant secondary metabolism;
• Cultivar differences in terms of nutrients and bioactive compounds
