Bioactive compounds from New Zealand's native edible plants: Their role in future functional foods

Abstract This commentary discusses the significant role of bioactive compounds found in New Zealand's native edible plants in the development of functional foods. It begins by highlighting the diverse range of bioactive compounds (e.g., flavonoids, polyphenols, and alkaloids) present in these plants, which exhibit various health‐promoting properties such as anti‐inflammatory, antioxidant, and antimicrobial effects. Although some are yet to be scientifically investigated, several common native edible plants are identified in New Zealand, each with unique bioactive compounds contributing to their health benefits. Examples include kawakawa, horopito, manuka, koromiko, and pūhā, among others. These plants offer a rich source of bioactive compounds that can be incorporated into functional foods to enhance their health‐promoting properties. The paper emphasizes the potential of these bioactive compounds to be integrated into food formulations to create functional foods with enhanced health benefits. It discusses the growing market for functional foods globally and in New Zealand, particularly in the context of increasing consumer demand for healthier options. Despite the promising outlook, this work acknowledges challenges facing the functional foods industry, such as consumer acceptance of new ingredients, regulatory compliance, and sustainability concerns. Moreover, this commentary underscores the ethical and sustainable use of New Zealand's native plants, emphasizing the importance of respecting Māori cultural values and obtaining consent from the Māori community for their use. The article concludes with a call for further research and development in this area while stressing the importance of ethical and sustainable practices in utilizing these resources, particularly in collaboration with the Māori community.