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Plant-Based Food: From Nutritional Value to Health Benefits: 2nd Edition
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Plant-Based Food: From Nutritional Value to Health Benefits: 2nd Edition

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 28 February 2025 | Viewed by 4461

Special Issue Editors

Dr. Yongqi Yin

E-Mail Website
Guest Editor
College of Food Science and Engineering, Yangzhou University, Yangzhou 225009, China
Interests: food ingredients; functional substances
Special Issues, Collections and Topics in MDPI journals
Dr. Runqiang Yang

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Interests: phytochemicals accumulation; sprouts producing; seeds germination; gamma-aminobutyric acid metabolism and its signal function; phenolics accumulation; food chemistry; metabolomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Plants are considered an important source of bioactive compounds. Plant-based bioactive compounds have demonstrated their role in various health benefits, such as anti-cardiovascular disease, anti-cancer, anti-diabetic, and other effects. The primary bioactive compounds in plants are flavonoids, phenolic acids, alkaloids, saponins, polysaccharides, etc. Bioactive compounds in fruits, vegetables, medicinal plants, and cereals have been widely used in the development of plant-based functional foods. However, considering the low levels of bioactive compounds in most plants, there are many traditional and innovative techniques (e.g., germination, exogenous additive treatment, abiotic stress, and physical treatments) that promote the accumulation of them. Furthermore, the molecular mechanisms that these enrichment techniques regulate, regarding the biosynthesis of active substances in plants, need to be further explored. Therefore, this Special Issue is dedicated to original research articles that cover the latest findings on the enrichment techniques and molecular mechanisms of plant-based bioactive compounds.

Dr. Yongqi Yin
Dr. Runqiang Yang
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • phytochemicals
  • biological compounds
  • plant-based functional foods
  • characterization
  • functional attributes
  • phenolic compound
  • food processing
  • bioavailability
  • abiotic stress
  • physiological metabolism
  • biosynthesis mechanism

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Published Papers (6 papers)

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Research

16 pages, 2035 KiB  
Article
Nano Silicon Modulates Chemical Composition and Antioxidant Capacities of Ajowan (Trachyspermum ammi) Under Water Deficit Condition
by Zahra Sobatinasab, Mehdi Rahimmalek, Nematollah Etemadi and Antoni Szumny
Foods 2025, 14(1), 124; https://doi.org/10.3390/foods14010124 - 3 Jan 2025
Viewed by 293
Abstract
Ajowan (Trachyspermum ammi) is an important spice in the food industry, as a well as a medicinal plant with remarkable antioxidant properties. In this study, its essential oil content, chemical composition, flavonoid content, phenolic content, and antioxidant capacity were evaluated under [...] Read more.
Ajowan (Trachyspermum ammi) is an important spice in the food industry, as a well as a medicinal plant with remarkable antioxidant properties. In this study, its essential oil content, chemical composition, flavonoid content, phenolic content, and antioxidant capacity were evaluated under three irrigation regimes (50, 70, and 90% field capacity) and different amounts of nano silicon (0, 1.5, and 3 mM) in ten populations of ajowan. Based on the GC–MS analysis, thymol, carvacrol, p-cymene, and γ-terpinene were determined as the main components of the oil. The thymol content ranged from 34.16% in the Ardabil population (irrigation at 50% and nano silicon at 1.5 mM) to 65.71% in the Khorbir population (without nano silicon and irrigation at 50%). The highest phenolic content was in Khormo with irrigation at 90% and without nano silicon (172.3 mg TAE/g DW), while the lowest was found in Hamedan (irrigation at 50% and without nano silicon (7.2 mg TAE/g DW)). Irrigation at 50% and no nano silicon treatment led to an increase in total flavonoids in Ardabil (46.786 mg QUE/g DW). The antioxidant activity of ajowan was evaluated using the DPPH assay. Accordingly, the highest antioxidant capacity was observed in Khormo (irrigation at 90% without nano silicon; 4126 µg/mL). Moreover, the highest thymol content was observed in the Khorbir population with irrigation at 50% and without nano silicon treatment. Furthermore, correlation and principal component analysis (PCA) provide new insights into the production of ajowan from their substrates under nano silicon treatment and water deficit conditions. Finally, the results revealed information on how to improve the desired essential oil profile and antioxidant capacity of extracts for industrial producers. Full article
(This article belongs to the Special Issue Plant-Based Food: From Nutritional Value to Health Benefits: 2nd Edition)
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18 pages, 1659 KiB  
Article
The Health Effects of Dietary Nitrate on Sarcopenia Development: Prospective Evidence from the UK Biobank
by Jigen Na, Yuefeng Tan, Yanan Zhang, Xiaona Na, Xiaojin Shi, Celi Yang, Zhihui Li, John S. Ji and Ai Zhao
Foods 2025, 14(1), 43; https://doi.org/10.3390/foods14010043 - 27 Dec 2024
Viewed by 387
Abstract
Nitrate is abundant in natural foods, especially plant-based foods, having the potential to enhance muscle function. However, its relationship with sarcopenia in the context of daily diet remains unexplored. This cohort study investigated the associations between dietary nitrate intake and sarcopenia, as well [...] Read more.
Nitrate is abundant in natural foods, especially plant-based foods, having the potential to enhance muscle function. However, its relationship with sarcopenia in the context of daily diet remains unexplored. This cohort study investigated the associations between dietary nitrate intake and sarcopenia, as well as related symptoms, using data including 28,229 participants with a mean follow-up of 9.37 years from the UK Biobank. Dietary nitrate intake was estimated using a comprehensive nitrate food database. Adjusted logistic regression models suggested potential inverse associations between total nitrate intake and risks of sarcopenia plus pre-sarcopenia (Sarc-Presarc), low hand grip strength (HGS), and low walking pace. Similar results were primarily observed for nitrate from plant-based foods. With higher intake, females appeared to have higher HGS and a decreased risk of Sarc-Presarc, while males exhibited a reduced risk of low walking pace. The inverse association between nitrate intake and low skeletal muscle mass index was more evident in individuals aged 65 and above. These associations seemed independent of antioxidants, though higher antioxidants might augment the protective effect against low walking pace. Mediation analyses indicated that protein homeostasis and blood pressure might mediate these associations. These findings suggested that a higher dietary nitrate intake from plant-based foods could contribute to sarcopenia prevention, though further research is needed to confirm these observations. Full article
(This article belongs to the Special Issue Plant-Based Food: From Nutritional Value to Health Benefits: 2nd Edition)
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16 pages, 736 KiB  
Article
Efficacy of Hovenia dulcis Fruit Extract in Hangover Mitigation: Double-Blind Randomized Clinical Evaluation
by Dong Hyun Paik, Ki Won Lee, Youn Young Shim, Martin J. T. Reaney, Ilbum Park, Sang-Hun Lee, Jong-Yul Park, Euddeum Park, Sung-Bum Lee, In Ah Kim, Guangpeng Xu, Ji Youn Hong and Young Jun Kim
Foods 2024, 13(24), 4084; https://doi.org/10.3390/foods13244084 - 17 Dec 2024
Viewed by 592
Abstract
The fruit of Hovenia dulcis Thunb. (HD) is renowned for its medicinal properties and is rich in bioactive compounds, traditionally used in East Asian medicine as a natural antidote for alcohol intoxication. A randomized, double-blind, crossover, placebo (PLA)-controlled clinical trial was conducted to [...] Read more.
The fruit of Hovenia dulcis Thunb. (HD) is renowned for its medicinal properties and is rich in bioactive compounds, traditionally used in East Asian medicine as a natural antidote for alcohol intoxication. A randomized, double-blind, crossover, placebo (PLA)-controlled clinical trial was conducted to compare the effects of beverages containing 0.475% HD (HDB), HD combined with 0.1% Pueraria lobata extract (HDPB), and HD combined with 0.02% glutathione yeast extract (HDGB) with the PLA on the symptoms of a hangover. Subjects (n = 30) were randomized into six test groups consuming three beverages, including the PLA. After ingestion, blood alcohol and blood acetaldehyde concentrations were measured at 0, 0.25, 0.5, 1, 2, 4, 6, and 15 h post-alcohol consumption. No significant differences in hematology tests and vital signs were observed amongst the treatment groups; however, at 0.5 and 6 h, the blood alcohol concentrations of the HDB and HDPB groups were significantly lower compared to the PLA group (p < 0.05). Additionally, the blood acetaldehyde concentrations in the HDPB group showed significantly lower values than the PLA after 6 h (p < 0.05). These findings suggest that HD may aid in alcohol detoxification and limit acetaldehyde accumulation. This indicates the potential for HD as a functional food ingredient for alleviating hangover symptoms. Full article
(This article belongs to the Special Issue Plant-Based Food: From Nutritional Value to Health Benefits: 2nd Edition)
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15 pages, 1558 KiB  
Article
Clinical Evaluation of Hovenia dulcis Extract Combinations for Effective Hangover Relief in Humans
by Ki Won Lee, Guangpeng Xu, Dong Hyun Paik, Youn Young Shim, Martin J. T. Reaney, Ilbum Park, Sang-Hun Lee, Jong-Yul Park, Euddeum Park, Sung-Bum Lee, In Ah Kim, Ji Youn Hong and Young Jun Kim
Foods 2024, 13(24), 4021; https://doi.org/10.3390/foods13244021 - 12 Dec 2024
Viewed by 712
Abstract
Alcohol consumption is associated with both short- and long-term adverse effects, including hangover symptoms. The objective of this study was to examine the potential benefits of traditional beverages containing a combination of Hovenia dulcis extract (HD) with either Pueraria lobata extract (HDPB) or [...] Read more.
Alcohol consumption is associated with both short- and long-term adverse effects, including hangover symptoms. The objective of this study was to examine the potential benefits of traditional beverages containing a combination of Hovenia dulcis extract (HD) with either Pueraria lobata extract (HDPB) or glutathione yeast extract (HDGB) in abbreviating alcohol intoxication and mitigating hangover symptoms. A total of 25 participants between the ages of 19 and 40 who had previously experienced a hangover were evaluated in a randomized, double-blind, crossover, placebo (PLA)-controlled clinical trial. Results showed that lower blood alcohol concentrations in the HDPB and HDGB groups were significantly lower than in the PLA group at 0.25 and 0.5 h, suggesting that HD aids in early alcohol metabolism (0 h, p < 0.05). Analysis of the hourly Acute Hangover Scale (AHS) showed that all treatment groups had significantly reduced gastrointestinal disorder symptoms compared to the PLA group (p < 0.05). It can be confirmed that hangover symptoms can be significantly improved by consuming HD combination drinks, apart from the effect of reducing blood alcohol and acetaldehyde concentrations. Therefore, it is predicted that the consumption of natural phytochemicals added to HD is safe for humans and may help accelerate recovery from hangover symptoms. Full article
(This article belongs to the Special Issue Plant-Based Food: From Nutritional Value to Health Benefits: 2nd Edition)
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15 pages, 2062 KiB  
Article
Chemical Profile of Kumquat (Citrus japonica var. margarita) Essential Oil, In Vitro Digestion, and Biological Activity
by Ivana Vrca, Željana Fredotović, Blaž Jug, Marija Nazlić, Valerija Dunkić, Dina Jug, Josip Radić, Sonja Smole Možina and Ivana Restović
Foods 2024, 13(22), 3545; https://doi.org/10.3390/foods13223545 - 6 Nov 2024
Viewed by 991
Abstract
Kumquat is one of the smallest citrus fruits (from the Rutaceae family), and its essential oil’s biological effects have not yet been sufficiently researched, in contrast to the essential oils of its relatives. Therefore, the aim of this large-scale study was to investigate [...] Read more.
Kumquat is one of the smallest citrus fruits (from the Rutaceae family), and its essential oil’s biological effects have not yet been sufficiently researched, in contrast to the essential oils of its relatives. Therefore, the aim of this large-scale study was to investigate the chemical profile of kumquat essential oils (KEOs) isolated by microwave-assisted distillation (MAD) and Clevenger hydrodistillation using GC-MS analysis. To test the bioaccessibility of their bioactive components, in vitro digestion with commercially available enzymes was performed. The final step of this research was to test their cytotoxic activity against a cervical cancer cell line (HeLa), a human colon cancer cell line (HCT116), a human osteosarcoma cell line (U2OS), and a healthy cell line (RPE1). Two methods were used to test the antioxidant activity: DPPH (2,2-diphenyl-1-picrylhydrazyl) and ORAC (oxygen radical absorbance capacity). The antibacterial activity was tested in relation to the growth and adhesion of Escherichia coli and Staphylococcus aureus on a polystyrene surface. The GC-MS analysis showed that the major compound in both kumquat essential oils was limonene, which was stable before and after in vitro digestion (>90%). The results showed that the cytotoxic activity of the KEOs in all three cancer cell lines tested was IC50 1–2 mg/mL, and in the healthy cell line (RPE1), the IC50 value was above 4 mg/mL. The antibacterial activity of the KEOs obtained after MAD and Clevenger hydrodistillation was 4 mg/mL against E. coli and 1 mg/mL against S. aureus. The KEOs after MAD and Clevenger hydrodistillation reduced the adhesion of E. coli by more than 1 log, while there was no statistically significant effect on the adhesion of S. aureus to the polystyrene surface. Both KEOs exhibited comparable levels of antioxidant activity using both methods tested, with IC50 values of 855.25 ± 26.02 μg/mL (after MAD) and 929.41 ± 101.57 μg/mL (after Clevenger hydrodistillation) for DPPH activity and 4839.09 ± 91.99 μmol TE/g of EO (after MAD) and 4928.78 ± 275.67 μmol TE/g of EO (after Clevenger hydrodistillation) for ORAC. The results obtained show possible future applications in various fields (e.g., in the food, pharmaceutical, cosmetic, and agricultural industries). Full article
(This article belongs to the Special Issue Plant-Based Food: From Nutritional Value to Health Benefits: 2nd Edition)
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15 pages, 4033 KiB  
Article
NaCl Stress Stimulates Phenolics Biosynthesis and Antioxidant System Enhancement of Quinoa Germinated after Magnetic Field Pretreatment
by Shufang Wang, Xuejiao Zhang, Yiting Wang, Jirong Wu, Yin-Won Lee, Jianhong Xu and Runqiang Yang
Foods 2024, 13(20), 3278; https://doi.org/10.3390/foods13203278 - 16 Oct 2024
Viewed by 926
Abstract
Our previous study showed that magnetic field pretreatment promoted germination and phenolic enrichment in quinoa. In this study, we further investigated the effects of NaCl stress on the growth and phenolic synthesis of germinated quinoa after magnetic field pretreatment (MGQ). The results showed [...] Read more.
Our previous study showed that magnetic field pretreatment promoted germination and phenolic enrichment in quinoa. In this study, we further investigated the effects of NaCl stress on the growth and phenolic synthesis of germinated quinoa after magnetic field pretreatment (MGQ). The results showed that NaCl stress inhibited the growth of MGQ, reduced the moisture content and weight of a single plant, but increased the fresh/dry weight. The higher the NaCl concentration, the more obvious the inhibition effect. In addition, NaCl stress inhibited the hydrolysis of MGQ starch, protein, and fat but increased the ash content. Moreover, lower concentrations (50 and 100 mM) of NaCl stress increased the content of MGQ flavonoids and other phenolic compounds. This was due to the fact that NaCl stress further increased the enzyme activities of PAL, C4H, 4CL, CHS, CHI, and CHR and up-regulated the gene expression of the above enzymes. NaCl stress at 50 and 100 mM increased the DPPH and ABTS scavenging capacity of MGQ and increased the activities of antioxidant enzymes, including SOD, POD, CAT, APX, and GSH-Px, further enhancing the antioxidant system. Furthermore, principal component analysis showed that NaCl stress at 100 mM had the greatest combined effect on MGQ. Taken together, NaCl stress inhibited the growth of MGQ, but appropriate concentrations of NaCl stress, especially 100 mM, helped to further increase the phenolic content of MGQ and enhance its antioxidant system. Full article
(This article belongs to the Special Issue Plant-Based Food: From Nutritional Value to Health Benefits: 2nd Edition)
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