Chemical Properties, Extraction Methods and Bioaccessibility of Bioactive Substances in Plant Foods

This Special Issue highlights recent advances in the extraction, characterization, bioaccessibility, and biological potential of plant-derived bioactive compounds for nutraceutical and functional food applications. The included studies explore how digestion, processing technologies, and formulation strategies influence the stability and bioavailability of phytochemicals such as flavonoids, phenolics, antioxidants, acetogenins, and other health-promoting metabolites from diverse botanical sources. Several contributions focus on the antidiabetic, antioxidant, anti-inflammatory, anti-angiogenic, and nephroprotective effects of plant extracts and nutraceuticals, emphasizing their therapeutic and preventive potential against chronic diseases. In addition, the collection presents innovative and eco-friendly extraction approaches, including nanosuspension systems and sustainable recovery technologies, aimed at improving compound stability, bioaccessibility, and industrial applicability. Together, these manuscripts provide valuable insights into the relationship between plant bioactives, gastrointestinal digestion, and human health, while supporting the development of functional ingredients and sustainable nutraceutical products.