Nutrition and Food Chemistry

Functional Foods and Bioactive Compounds

Functional foods are those that, in addition to providing essential nutrients, contain biologically active compounds that contribute to improved health or reduced risk of disease. These include components such as polyphenols, flavonoids, carotenoids, plant sterols, peptides, dietary fiber, omega-3 fatty acids, and probiotics, which have been shown to influence physiological functions and modulate biochemical pathways. The development and consumption of functional foods are growing rapidly as consumers seek preventive approaches to chronic conditions such as cardiovascular disease, type 2 diabetes, inflammation, and cognitive decline. Scientific evidence continues to support the role of bioactive compounds in reducing oxidative stress, modulating immune responses, maintaining gut microbiota balance, and improving metabolic profiles. The effectiveness of these foods depends on the stability, bioavailability, and release of active ingredients during digestion and absorption. Advanced technologies such as microencapsulation, nanoemulsions, and liposomal delivery systems are employed to protect sensitive compounds from degradation and enhance their bioactivity. The regulatory landscape surrounding functional food claims requires rigorous scientific substantiation, ensuring that health benefits are clearly defined and supported by clinical data. Innovations in fermentation, enzymatic processing, and plant breeding are also being used to enhance the functional potential of conventional food products. Consumer acceptance is influenced by sensory quality, cultural preferences, and trust in health claims, necessitating transparency in product formulation and labeling. Functional beverages, fortified snacks, dairy alternatives, and plant-based supplements are among the fastest-growing product categories. Researchers are also exploring the synergistic effects of multiple bioactives within a single product, enabling more comprehensive health benefits. By combining food science, nutrition, biochemistry, and clinical research, the study and application of functional foods provide a bridge between everyday diet and targeted health interventions, offering promising opportunities for both public health improvement and industry growth.