Foods with medical value are foods that not only meet the nutritional needs of the human body, but also have good physiological functions. Modern nutrition studies have shown that foods with medical value contain essential nutrients such as protein, polysaccharides, fats, vitamins, and trace elements, as well as other active ingredients related to the treatment (or adjuvant treatment) of diseases, promoting nutrient absorption, improving human health, and other functions. Many countries in the world use such natural substances as dietary supplements, which forms the material basis of ‘foods with medical value’, which is widely recognized. The research of foods with medical value has attracted much attention. Now, researchers have obtained extracts from these foods with higher concentrations to better exploit their functional properties. These properties not only contribute to human health, but also have applications in the food industry, acting as natural preservatives and disinfectants.

Extracts from foods with medical value have great development potential, but they also encounter some problems. Compared with the single substance, extracts from foods with medical values have more complex compositions and physiological functions. Such questions arise concerning the recommended usage and the mechanism by which extracts from foods with medical values exert their physiological functions. Finally, research must be completed on how to expand the application prospect of extracts from foods with medical values in food industry.

The aim of this Special Issue is to welcome research topics exploring the main components and physiological functions of extracts from foods with medical value. We especially welcome articles that can systematically reveal the physiological effects and mechanisms of foods with medical value. We welcome both original research and review articles.

Potential topics include but are not limited to the following:

• Chemical composition of active ingredients in foods with medical values
• Determination and assessment of functional activities of extracts derived from foods with medical values
• Appropriate dosage and safety of extracts derived from foods with medical values
• Mechanism of action of extracts from foods with medical values to exert their physiological functions
• Antibacterial activity and mechanism of the extracts from foods with medical values, and the application of these extracts as natural preservatives and disinfectants
• Application prospects and special concerns of extracts from foods with medical values in food industry