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Food cannot be only considered a combination of constituents with different nutritional values, but its relevance for humans can be fully understood by also taking into account other aspects such as history, culture, ecology, and the environment. Overall, assuming that access to food is secured for all people, traditional dietary patterns are considered safe in terms of longevity, healthy ageing, and morbidity. Indeed, healthy diets have been associated with a reduced risk and incidence of chronic degenerative diseases including cardiovascular disease, type 2 diabetes, metabolic syndrome, certain types of cancers, and neurodegenerative disorders. In general, healthy dietary habits include a low consumption of refined sugars, red meat, and saturated fats, as well as a high intake of fruit, vegetables, legumes, low-fat dairy products, and healthy lipids (from seafood). As an example, the Mediterranean diet can be considered the archetype of a health-promoting lifestyle by virtue of the phytochemical diversity of its food components.

Research & information: general --- Biology, life sciences --- Food & society --- Verbenaceae --- isoprenoids --- β-caryophyllene --- flavonoids --- anthocyanins --- antiradical capacity --- DPPH --- maqui --- murta --- calafate --- arrayán --- Chilean strawberry --- berries --- functional foods --- Mangifera indica --- mango --- UPLC --- ESI-MS --- polyphenols --- xanthonoids --- gallotannins --- hydroxybenzophenones --- mass spectrometry --- antioxidant --- antitumoral --- corn silk --- cumin --- tamarind --- aqueous extracts --- form --- postprandial glycemia --- postprandial insulinemia --- advanced glycation end products --- anti-glycation --- glycative stress --- glyoxalase --- methylglyoxal --- cytokine --- nutrients --- food composition --- African --- Caribbean --- macronutrients --- energy --- vitamins and minerals --- wild Italian Prunus spinosa L. fruit --- blackthorn --- phenolic compounds --- antimicrobial --- ceramides --- lipids --- functional food --- nutraceuticals --- traditional food --- Mediterranean diet --- Nordic diet --- overweight --- obesity --- cardiovascular disease --- bioactive phytochemicals

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Food cannot be only considered a combination of constituents with different nutritional values, but its relevance for humans can be fully understood by also taking into account other aspects such as history, culture, ecology, and the environment. Overall, assuming that access to food is secured for all people, traditional dietary patterns are considered safe in terms of longevity, healthy ageing, and morbidity. Indeed, healthy diets have been associated with a reduced risk and incidence of chronic degenerative diseases including cardiovascular disease, type 2 diabetes, metabolic syndrome, certain types of cancers, and neurodegenerative disorders. In general, healthy dietary habits include a low consumption of refined sugars, red meat, and saturated fats, as well as a high intake of fruit, vegetables, legumes, low-fat dairy products, and healthy lipids (from seafood). As an example, the Mediterranean diet can be considered the archetype of a health-promoting lifestyle by virtue of the phytochemical diversity of its food components.

Research & information: general --- Biology, life sciences --- Food & society --- Verbenaceae --- isoprenoids --- β-caryophyllene --- flavonoids --- anthocyanins --- antiradical capacity --- DPPH --- maqui --- murta --- calafate --- arrayán --- Chilean strawberry --- berries --- functional foods --- Mangifera indica --- mango --- UPLC --- ESI-MS --- polyphenols --- xanthonoids --- gallotannins --- hydroxybenzophenones --- mass spectrometry --- antioxidant --- antitumoral --- corn silk --- cumin --- tamarind --- aqueous extracts --- form --- postprandial glycemia --- postprandial insulinemia --- advanced glycation end products --- anti-glycation --- glycative stress --- glyoxalase --- methylglyoxal --- cytokine --- nutrients --- food composition --- African --- Caribbean --- macronutrients --- energy --- vitamins and minerals --- wild Italian Prunus spinosa L. fruit --- blackthorn --- phenolic compounds --- antimicrobial --- ceramides --- lipids --- functional food --- nutraceuticals --- traditional food --- Mediterranean diet --- Nordic diet --- overweight --- obesity --- cardiovascular disease --- bioactive phytochemicals

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This Special Issue of Nutrients on "Nutraceutical, Nutrition Supplements, and Human Health" provides readers with contemporary knowledge on the role of functional foods, dietary supplements, and nutraceuticals in improving overall health and preventing chronic diseases. Various renowned international scientists, physicians, and other healthcare professionals have contributed to this compendium of excellent laboratory and clinical studies. The manuscripts provide evidence-based knowledge of nutritional compounds/functional food to improve many health conditions, including metabolic disorders, cardiovascular disease, muscle metabolism, obesity, neurological disorders, infectious diseases, aging, and cancer. All contributions were thoroughly peer-reviewed by a distinguished panel of scientists, and only highly ranked manuscripts were included to ensure the quality of contents. This book is an excellent resource for academic personnel and students in nutrition research, dietitians, physicians, and consumers.

Lactobacillus salivarius --- otitis --- probiotic --- bacteriocin --- prevention --- Morus nigra L. --- black mulberry --- nutraceutical --- pharmacological properties --- coenzyme Q10 (CoQ10) --- bioavailability --- intestinal absorption --- neuroprotection --- fenugreek --- protein hydrolysate --- antiproliferative --- apoptosis --- antioxidant --- Caco2 cells --- catechins --- green tea extract --- herbal dietary supplements --- hepatotoxicity --- microbiome --- Streptococcus agalactiae --- GBS --- pregnancy --- cachexia --- plum --- cancer --- muscle wasting --- myoblasts --- protein synthesis --- graviola --- weight loss --- obesity --- blood glucose --- food composition --- metabolic syndrome --- natural products --- Carica papaya --- Bifidobacterium breve M-16V --- infant health --- clinical efficacy --- probiotics --- gut microbiota --- Autism spectrum disorder --- dietary supplements --- pediatric --- physician communication --- frankincense --- Boswellia --- boswellic acid --- lupeolic acid --- AKBA --- cytokine --- breast cancer --- pentacyclic triterpenic acid --- triterpenoid --- chorioallantoic membrane assay --- Platycodon grandiflorus root --- BMI --- body fat mass --- abdominal fat area --- wild rice --- metabolomics --- atherosclerosis --- LDL-r-KO mice --- cytokines --- 16S rDNA --- plasma --- feces --- proteins --- carbohydrates --- functional food --- curcumin --- formulated curcumin --- pharmacokinetics --- aurora kinase A --- hepatocellular carcinoma --- Dietary Supplement Label Database --- food description --- food classification --- FoodEx2 --- quelites --- supplementation --- arsenic --- vitamin K --- diet supplement --- age-related diseases --- vitamin K-dependent proteins --- pathological calcification --- inflammation --- skeletal muscles --- Bifidobacterium breve B-3 --- muscle mass --- mitochondria --- n/a

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The growing world population exerts tremendous pressure on our finite food resources. Since the lion‘s share of the global calorie intake is reliant upon a handful of plant species like rice, wheat, maize, soybean, and potato, it is the need of the hour to expand our dietary reliance to nutritionally rich but neglected, underutilized, and yet-to-be-used wild plants. Such wild plants also have ethnomedicinal and biocultural significance. Owing to their ecosystem plasticity, they can be easily cultivated in diverse soil systems, including marginal, degraded, and other disturbed areas. Due to these resilient attributes, they can be considered for large-scale cultivation. However, proper biotechnological interventions are important for removing the negative traits as well as for standardizing the mass multiplication and cultivation strategies of such species for various agro-climatic regions. This Special Issue, “Wild Crop Relatives and Associated Biocultural and Traditional Agronomic Practices for Food and Nutritional Security”, was dedicated to showcasing the potential wild crop varieties of nutritional significance and associated biocultural knowledge from the diverse agroecological regions of the world and also to formulating suitable policy frameworks for food and nutritional security. The novel recommendations provided by this Special Issue can serve as a stepping-stone for utilizing wild and neglected crops as supplemental foods.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- non-domesticated legumes --- Vigna racemosa --- Vigna ambacensis --- Vigna reticulata --- Vigna vexillata --- Tanzania --- wild food legumes --- seed priming --- seaweed extract --- biostimulant --- germination energy --- seedling vigour --- consumer-oriented breeding --- consumer-oriented germplasm conservation --- culinary --- farmer–breeder–chef–consumer nexus --- genetic diversity --- heritage seedbank --- local food systems --- seed-savers --- stress tolerance --- anthropocene --- climate resilient --- food and nutritional security --- resource conservation --- underutilized crops --- Sustainable Development Goals --- biomass --- biochar --- soil --- BPLFA --- FPLFA --- DHA --- ammonia-oxidizing bacteria --- electrophoresis --- genetic resources --- neglected hexaploid wheat --- seed-storage proteins --- Crassocephalum crepidioides --- ethnobotany --- generations --- knowledge dynamics --- Launaea taraxacifolia --- use value --- Vernonia amygdalina --- ascorbic acid --- Diplotaxis erucoides --- field --- greenhouse --- new crops --- nitrates --- sinigrin --- traditional crop varieties --- Jerusalem artichoke --- inulin --- fertilization --- polyphenols --- antioxidant capacity --- climate change scenarios --- climate suitability --- fruit selection index --- Maxent --- species distribution modeling --- pre-breeding --- morphotypes --- domestication index --- indigenous knowledge --- sociolinguistic groups --- client-preferred traits --- seed dormancy --- seed germination --- molecular biology --- genetics --- traditional leafy vegetables --- Gynandropsis gynandra --- undomesticated legumes --- legumes --- Vigna species --- domestication --- unexplored legumes --- induced mutation --- lodging resistance --- photosynthetic efficiency --- transcriptomics --- orphan crops --- neglected and underutilized species --- wild edibles --- biodiversity --- food composition --- nutrition --- policy --- breeding --- Macrotyloma geocarpum --- farmers’ preferences --- cropping systems --- constraints --- cultivar development --- landraces --- conservation --- agrobiodiversity --- biocultural knowledge --- crop improvement --- dietary diversification --- field gene banks --- planetary healthy diet --- traditional agronomic practices