Polyynes in food

So far, more than 1000 polyynes have been identified from nature. Nevertheless, little is known about their function and mechanism in food plants from nutraceutical and/or pharmaceutical perspectives. In this chapter, recent studies on the structure and function of bioactive polyynes in food plants are summarized. In particular, their mechanism, biosynthesis, bioavailability, metabolism, human benefits, safety, patent, and potential applications are discussed whenever the information is available. The information provided here highlights the possible usefulness of the polyynes in food plants for human and animal health, and offers insights into their future research directions.