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It is now well accepted that the consumption of plant-based foods is beneficial to human health. Fruits, vegetables, grains, and derived products can be excellent sources of minerals, vitamins, and fiber and usually have a favorable nutrient-to-energy ratio. Furthermore, plant foods are also a rich source of phytochemicals such as polyphenols, carotenoids, and betalains, with potential health benefits for humans. Many epidemiological studies have made a direct link between the consumption of plant foods and health. Human intervention studies have also shown that higher intake/consumption of plant foods can reduce the incidence of metabolic syndrome and other chronic diseases, especially in at-risk populations such as obese people. In addition to its health benefits, plant foods are also used as functional ingredients in food applications such as antioxidants, antimicrobials, and natural colorants. The Special Issue “Foods of Plant Origin” covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant foods by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.

minerals --- Allium sativum L. --- vitamin A intake --- value-added product --- phytochemicals --- antioxidant activity --- FAO (Food and Agriculture Organization) --- stable isotope dilution assay --- antioxidant capacity --- volatile compounds --- stir-frying --- thioesters --- Chenopodium quinoa --- sinigrin --- beta-carotene --- EFSA (European Food Safety Authority) --- indigenous food --- boiling --- subtropical fruits --- processing --- organosulfur compounds --- mineral availability --- nutrients --- orange fleshed sweet potato --- kaempferol --- composition --- glycaemic index estimation --- Brassica vegetables --- retention --- vitamin A --- postharvest quality --- underutilized crop --- health --- antimicrobial activity --- porridge --- Brassica --- microwave vacuum drying --- instant controlled pressure drop --- vitamins --- tropical fruits --- bioactive compounds --- UHPLC-QqQ-MS/MS --- DRIs/DRVs (Dietary Reference Intakes/Dietary Reference Values) and AI (Adequate Intake) --- food preservation --- polyphenols --- conductive hydro-drying --- sulforaphane --- Australian grown garlic --- Solanum tuberosum L. --- gluten-free pasta --- bakery products --- LC-MS/MS --- digestibility --- skimmed milk --- gari --- feijoa fruit --- Terminalia ferdinandiana --- HPLC-DAD-ESI-MS/MS --- protein quality --- functional properties --- folate --- photo technology --- Kakadu plum --- dietary fibre --- Capsicum annuum L. --- fibre --- thioacetals --- esters --- antioxidants --- polyunsaturated fatty acids --- vegetables --- steaming --- preservation --- Artocarpus altilis --- ‘Ma’afala’ --- Acca sellowiana --- plant food --- freeze-drying --- postharvest processing --- propionate --- proximate composition --- iberin --- shelf life --- indigenous crop cultivar --- starch --- durian --- Cassava