A review on the influence of nutraceuticals and functional foods on health

Abstract

In recent years, functional foods have gained attention for their potential health benefits beyond basic nutrition, serving as rich sources of proteins, carbohydrates, vitamins, and dietary fiber. Enriched with bioactive compounds such as polyphenols, tannins, flavonoids, and alkaloids, these foods have shown promise in inhibiting cell signaling pathways related to proliferation, communication, and apoptosis. Key components in functional foods offer health benefits. Omega-3 fatty acids scavenge free radicals, reducing the risk of chronic diseases like heart disease and cancer. Antioxidants in foods such as sesame seed oil promote cardiovascular health and have anti-inflammatory effects. Curcumin inhibits cancer by suppressing inflammatory cytokines. Understanding their mechanisms of action is crucial for realizing therapeutic benefits. However, identifying suitable bioactive substances and comprehending their role in disease prevention are challenging. As we enter the functional food era, this review aims to present the current state of functional foods and nutraceuticals, exploring their applications for human wellness. Recognizing nutrition's individualized nature of nutrition is a central theme, emphasizing the importance of tailored dietary recommendations based on diverse responses to these functional elements, ensuring that personalized approaches are aligned with individual health goals.