Functional Foods: Exploring the Health Benefits of Bioactive Compounds from Plant and Animal Sources

Author:

Dixit Versha1ORCID,Joseph Kamal S. William1ORCID,Bajrang Chole Pranjali1ORCID,Dayal Deen2,Chaubey Kundan Kumar34ORCID,Pal Anish Kumar3,Xavier Jobi1ORCID,Manjunath B. T.1ORCID,Bachheti Rakesh Kumar5ORCID

Affiliation:

1. Department of Life Sciences, CHRIST (Deemed to be University), Bangalore 560029, Karnataka, India

2. Department of Biotechnology, GLA University, Mathura, Uttar Pradesh 281406, India

3. Division of Research and Innovation, School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand 248007, India

4. School of Basic and Applied Sciences, Sanskriti University, Mathura, Uttar Pradesh 281401, India

5. Department of Industrial Chemistry, College of Applied Sciences, Addis Ababa Science and Technology, Addis Ababa, Ethiopia

Abstract

“Let food be the medicine” (Hippocrates) is a historic quote that became the basis of food science and nutraceuticals. Due to their possible therapeutic advantages, extracts from food have attracted much interest in the medical community. These extracts are abundant in bioactive compounds, which are natural molecules that may be found in various foods and have been demonstrated to affect health positively. Food components have lots of bioactive components, including primary and secondary metabolites and nutritional components, for example, carbohydrates, proteins, vitamins, minerals, fatty acids, antioxidants, phenolics, and flavonoids. This study’s primary focus is on the make-up and purpose of these bioactive components found in food extracts. This review aims to give readers a thorough grasp of the bioactive substances found in food extracts and their possible physiological uses. These bioactive substances’ functional traits, such as their antioxidant, anti-inflammatory, antibacterial, anticancer, and neuroprotective actions, are also studied. Further research is required to create new functional foods, nutraceuticals, and dietary supplements with specific health advantages that can benefit from understanding these molecules’ structure and function.

Publisher

Hindawi Limited

Subject

Safety, Risk, Reliability and Quality,Food Science

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