Since the dawn of civilization, food has played a central role in the survival and perpetuation of species.

Numerous epidemiological studies show that the consumption of some types of food of natural origin such as vegetables and fruits, in addition to exerting their nutritive functions in the organism, is positively correlated with the reduction or prevention of diseases that affect different systems, including gastrointestinal, cardiovascular, endocrine, and central nervous systems. Its constituents include vitamins, minerals, proteins, and especially phytochemicals.

More broadly, phytochemicals are defined as chemicals produced by plants but are not considered essential nutrients, which may exert a beneficial effect on health by different actions such as being antioxidant, anti-inflammatory, and antihypertensive, modulating gene expression, interfering with the activity of essential enzymes, regulating blood glucose, and protecting the central nervous system.

Preclinical and clinical researches in the field of foods from plant sources have attracted the attention of several researchers. Indeed, phytochemicals enable preventing and delaying the onset of diseases, especially nontransmissible chronic diseases, and from an economic point of view, it is more efficient, logical, and cheaper to prevent than to treat diseases. In this sense, we would like to invite authors to contribute to this exciting subject submitting original and review articles.

Potential topics include but are not limited to the following:

• Preclinical or clinical efficacy studies of foods from plant sources in the prevention and control of nontransmissible diseases
• Studies concerning evaluation of active compounds, isolated from food plants, in the prevention and control of nontransmissible diseases