The field of functional nutrition increasingly recognizes the critical role of phytochemical-rich, plant-based, and traditional foods in promoting human health and sustainable food systems. Despite mounting evidence that such foods are abundant sources of bioactive compounds, such as polyphenols, carotenoids, glucosinolates, and flavonoids, that may contribute to disease prevention, dietary diversity, and improved well-being, significant challenges remain. These include inconsistent integration of traditional food knowledge in contemporary dietary guidelines and limited understanding of how food processing, preparation, and availability influence the nutritional and health benefits of these foods. Recent studies show that integrating local and indigenous foods into daily diets can boost nutrient adequacy and resilience in vulnerable populations, especially amidst climate change and shifting dietary patterns. However, gaps persist in linking food composition to functional health outcomes, identifying mechanisms of action, and evaluating impacts within different cultural and food system contexts.
This Research Topic aims to advance interdisciplinary understanding of how phytochemical-rich plant-based and traditional foods can foster functional nutrition, strengthen food security, and improve human health. Central questions include how bioactive composition is influenced by cultivation, processing, and traditional preparation methods; what mechanisms underlie their purported health benefits; and how local, underutilised food species can be leveraged to address dietary inadequacies and sustainability goals. Addressing these questions will help guide nutrition science, policy, and food systems transformations that elevate the role of culturally significant and biochemically potent foods.
To gather further insights in the intersection of phytochemicals, functional nutrition, and food security, we welcome articles addressing, but not limited to, the following themes:
– Phytochemical profiling and functional properties of plant-based and traditional foods
– Comparative studies of indigenous, heritage, wild, and underutilised food species
– Impact of processing, storage, and traditional preparation methods on bioactive compound retention and bioavailability
– Functional nutrition and health effects of phytochemical-rich diets, including epidemiological and clinical evidence
– Roles of traditional foods and local biodiversity in supporting dietary diversity, resilience, and food security
– Interdisciplinary frameworks integrating food chemistry, public health, agriculture, and food systems
– Community-level, policy, and food system interventions that promote sustainable, phytochemical-rich diets
– Mechanistic and omics-based research on metabolic pathways linked to phytochemical action and health outcomes
