Climate Change and Plant Foods: The Influence of Environmental Stressors on Plant Metabolites and Future Food Sources

Climate change is reshaping global agriculture by altering temperature regimes and other environmental conditions, with profound implications for food security and agricultural productivity. This review examines how key environmental stressors-such as extreme temperatures, water scarcity, increased salinity, UV-B radiation, and elevated concentrations of ozone and CO-impact the nutritional quality and bioactive compounds in plant-based foods. These stressors can modify the composition of essential nutrients, particularly phytochemicals, which directly affect the viability of specific crops in certain regions and subsequently influence human dietary patterns by shifting the availability of key food resources. To address these challenges, there is growing interest in resilient plant species, including those with natural tolerance to stress and genetically modified variants, as well as in alternative protein sources derived from plants. Additionally, unconventional food sources, such as invasive plant species and algae, are being explored as sustainable solutions for future nutrition.