**1. Introduction**

Phytochemicals in plant material have raised interest among scientist, producers, and consumers for their roles in the maintenance of human health and in assessing the protective status of people from chronic degenerative disorders. These biologically active compounds have been reported to elicit several biological effects, including cardioprotective, anti-inflammatory, anticancer, and others. Plant derived phytochemicals have been the focus of recent research due to their health promoting effects [1].

Phytochemicals are bioactive non-nutrient chemical compounds found in plant foods, such as fruits, vegetables and grains which may be potent effectors of biologic processes and have the capacity to influence disease risk via several complementary and overlapping mechanisms. Nowadays, thanks to technological and scientific advances, it is possible to extract, characterize, and evaluate bioactive compounds from foods and medicinal plants [2].

From phytosterols to polyphenols, fat to polyphenols, it is the combination of these components that lead to good health and well-being. Furthermore, many of the characteristic components of oilseeds are known to have positive effects on health, capacity and well-being, and can be used to design functional foods.

Vegetables, fruits and nuts are all rich in phenols, flavonoids, isoflavonoids, phytosterols and phytic acid–essential bioactive compounds providing health benefits. In fact, with the increasing demand for edible oil, plant sources have become the target for research to explore their quality and functional properties. Thus, there are many in vitro, in vivo, randomized, and clinical studies evaluating the ability of bioactive compounds to provide health benefits. Also, their beneficial health effects starting from major diseases and health conditions that are in the first places of death worldwide, including cardiovascular disease, cancer, diabetes, neurodegenerative diseases, and aging [3].

Therefore, this chapter is intended to describe the main bioactive compounds such as sterols, polyphenols, tocopherols, and carotenoids. It will also encourage a large consumption of this species in local and international markets and its possible industrial use, especially in the food.
