Woody oil crops, such as Camellia oleifera, olive, coconut, palm, walnut, and Torreya grandis, are usually treated as renewable forest resources to produce high-quality edible oils. Previous studies have shown that edible oils from woody oil crops are not only rich in polyunsaturated fatty acids but also contain abundant nutritional components, such as terpenoids, polyphenols, and vitamins. In addition to edible oil production, woody oil crops can also be used to produce various natural food products. For example, the seeds of woody oil crops can be used as a high-quality protein source, and the pericarp and leaf are rich in edible pectin, polyphenols, saponin, essential oil, flavonoid, and dietary fiber. Thus, developing novel strategies for the preparation and nutritional evaluation of nutritional components from woody oil crops is highly desirable in the food industry.

This research topic aims to fill the knowledge gap about natural food products from woody oil crops by presenting information about the nutritional properties, and novel processing methods of different woody oil crops. This research topic focuses on novel strategies for pre-treatment, preparation, physicochemical characterization, and nutritional assessment, as well as ways to improve the stability and bioavailability of nutritional components from woody oil crops.

We welcome original research, reviews, methods, and opinion articles within, but not limited to the subjects of

• Innovative extraction methods of nutritional components from woody oil crops;

• Physicochemical characteristics and nutritional properties (functions, presence, concentration, availability, and activity) of nutritional components from woody oil crops;

• Ways to improve the stability and bioavailability of nutritional components from woody oil crops, such as encapsulation and carriage technologies;

• New methods to increase the production of nutritional components from woody oil crops, such as synthetic biology.

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Frontiers in Nutrition

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