There is now greater consumer awareness of the role of diet in their nutritional well-being and overall health. Recent research findings and observations indicate that populations following mainly plant-based diets, such as the Mediterranean diet, have a significantly lower incidence of chronic diseases than those following a mostly meat-based Western diet. Plants contain not only traditional nutrients such as vitamins and minerals but also other beneficial bioactive compounds known as phytonutrients. Based on these observations, countries worldwide are now recommending increased consumption of plant foods and reduced consumption of meat and meat-based foods. This recommendation has heightened consumers' interest in learning more about plants and plant-based foods, and their role in disease prevention and health management. In view of this interest, we initiated publication of a book that presents recent information on the basic understanding of plant-based diets, the mechanisms by which they confer beneficial effects on human health, the range of human diseases affected, and recommendations for their consumption. It also presents information on how modern food processing influences the stability, bioavailability, and efficacy of such foods. Internationally recognised authors with expertise in their fields have contributed chapters to the book, each containing up-to-date information on plant-based foods and health. This book will provide helpful information not only to researchers but also to a broader range of readers, including consumers interested in diet and health, nutritionists and other health professionals, and regulatory agencies.