Functional Foods Enriched With Bioactive Compounds: Therapeutic Potential and Technological Innovations

Area of Science:

• Nutritional Science
• Food Science
• Biochemistry

Background:

• Functional foods provide nutrition and health benefits through bioactive compounds.
• Key bioactive compounds include polyphenols, carotenoids, omega-3 fatty acids, probiotics, prebiotics, alkaloids, and terpenoids.
• These compounds exert therapeutic effects via antioxidant, anti-inflammatory, gut microbiota modulation, and enzyme inhibition mechanisms.

Purpose of the Study:

• To classify key bioactive compounds in functional foods.
• To detail their natural origins and mechanisms of action.
• To explore their incorporation into various food matrices and discuss modern technological advancements.

Main Methods:

• Comprehensive literature review and classification of bioactive compounds.
• Analysis of mechanisms of action and therapeutic effects.
• Exploration of functional food matrices and biotechnological/AI applications.

Main Results:

• Detailed classification of bioactive compounds (polyphenols, carotenoids, etc.) and their origins.
• Elucidation of mechanisms including antioxidant and anti-inflammatory activities.
• Identification of applications in beverages, dairy, snacks, and supplements, enhanced by AI and biotechnology.

Conclusions:

• Functional foods offer significant health benefits, supported by diverse bioactive compounds.
• Challenges in stability, bioavailability, regulation, and consumer acceptance need addressing.
• Future research should focus on innovative delivery systems and multidisciplinary approaches to maximize efficacy and accessibility.