Consumer interest in the health-promoting traits of bio-wastes has grown in recent years. The authors of this book describe the biological characteristics of active phytochemicals from bulb, flower, and fruity vegetable processing by-products that may be responsible for health-improving effects, given the link between age-related diseases and the health-improving effects of the active phytochemicals. The benefits of phytoconstituents derived from vegetable processing by-products were discussed, along with the state-of-the-art methods for designing novel food and non-food products by characterizing the active compounds in that bio-waste and paying particular attention to antioxidants. The present book’s findings have led to the following outcomes: (1) the book discusses the health benefits and applications of phytochemicals derived from bulbs, flowers, and fruity vegetable processing by-products; (2) it makes consumers aware that these benefits are backed by scientific research; (3) it covers recovery issues and various methods for creating new uses for phytochemicals derived from vegetable processing by-products; and (4) it boosts the economy by utilizing active chemicals from processing bio-wastes to industrial applications (new food items, livestock, pharmaceuticals, and cosmetics).