Food scientists and researchers (like me) are learning more and more about the benefits of specific plant compounds called bioactives. The National Institutes of Health (NIH) defines bioactives as “constituents in foods or dietary supplements other than those needed to meet basic human nutritional needs, which are responsible for changes in health status.” While vitamins and minerals like iron, calcium and vitamin D are essential for the functioning—and even survival—of humans, bioactive compounds (most derived from plants) are not necessarily required to survive, but may have significant health benefits. Examples of bioactive compounds include carotenoids (beta-carotene, lycopene, lutein), flavonoids (flavan-3-ols, anthocyanins, isoflavones), cannabinoids (CBD), phytosterols, glucosinolates and thousands more.