# Potential Health Benefits of Fruits and Vegetables III
###### Abstract  
Over the past few decades, there has been a marked increase in public awareness about the connection between nutrition and the prevention of chronic diseases [1, 2]. Plant-based foods, particularly fruits and vegetables, have become essential components of a healthy diet due to their rich content of bioactive phytochemicals [3, 4]. These natural compounds have been widely recognized for their role in supporting health and reducing the risk of disease [5]. A broad spectrum of scientific research has focused on profiling the phytochemical constituents of various fruits and vegetables [6, 7], as well as exploring the biological mechanisms through which they exert beneficial effects [8, 9]. This Special Issue aims to present cutting-edge findings on the chemical composition of these foods and to explore their health-enhancing properties, drawing from evidence gathered through a range of experimental approaches, including in vitro studies, animal models, and clinical trials. This Special Issue features 12 original papers, including nine research articles and three review papers. A common starting point in this field of research is the assessment of antioxidant properties and the profile of bioactive compounds in fruits and vegetables. This is typically achieved by examining their composition under various conditions, such as genotype, environmental factors, farming practices, and post-harvest handling. In line with this focus, almost half of the research articles (four out of nine) explore the phytochemical content of plant-based foods--specifically, one study on vegetables and three on fruits. Starting from the manuscript that explores the quality of a vegetable matrix, the article examines how cryogenic grinding--a process in which materials are ground at extremely low temperatures using liquid nitrogen--affects the nutritional and antinutritional components of rapeseed cake, a by-product of oil extraction (Contribution 1). Traditionally, rapeseed cake has been used in animal feed; however, its potential for broader applications is limited by the presence of antinutritional factors, such as glucosinolates, tannins, and phytic acid. These compounds can interfere with digestion and the absorption of nutrients. The study finds that cryogenic grinding significantly reduces these unwanted substances, improving the nutritional profile of the final product. Additionally, because cryogenic grinding prevents the heat buildup typical of conventional grinding methods, it helps preserve sensitive nutrients, such as proteins, amino acids, and lipids. This means the ground rapeseed cake retains more of its original nutritional value. The resulting powder also has a finer and more uniform particle size, which improves bioavailability and enhances its functional properties, making it more suitable not only for animal feed but also as a possible ingredient in human food products. In conclusion, the article highlights cryogenic grinding as an effective technique to enhance both the nutritional quality and functional potential of rapeseed cake, opening new opportunities for its use in the food and feed industries. The other three studies on the topic of nutritional quality have highlightedthe promising role of fruit pomaces and medicinal plant materials as natural sources of enriching nutritional and bioactive compounds. One noteworthy example is the use of black chokeberry (_Aronia melanocarpa_ L.) pomace in wheat bread, which has shown significant potential to enhance both the nutritional value and antioxidant capacity of bakery products (Contribution 2). Specifically, the addition of chokeberry pomace at a level of 3% relative to flour content resulted in a marked increase in dietary fiber and total phenolic content, leading to improved antioxidant activity in the final product. However, higher concentrations negatively affected dough rheology and bread volume, as well as intensified the dark coloration of the crumb, factors that can influence consumer acceptability.