Functional Foods: Exploring the Health Benefits of Bioactive Compounds from Plant and Animal Sources
“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...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/5546753 |
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| _version_ | 1832555261823287296 |
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| author | Versha Dixit S. William Joseph Kamal Pranjali Bajrang Chole Deen Dayal Kundan Kumar Chaubey Anish Kumar Pal Jobi Xavier B. T. Manjunath Rakesh Kumar Bachheti |
| author_facet | Versha Dixit S. William Joseph Kamal Pranjali Bajrang Chole Deen Dayal Kundan Kumar Chaubey Anish Kumar Pal Jobi Xavier B. T. Manjunath Rakesh Kumar Bachheti |
| author_sort | Versha Dixit |
| collection | DOAJ |
| description | “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. |
| format | Article |
| id | doaj-art-29f40118f48c4c6c97136443e87467c0 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-29f40118f48c4c6c97136443e87467c02025-02-03T05:48:42ZengWileyJournal of Food Quality1745-45572023-01-01202310.1155/2023/5546753Functional Foods: Exploring the Health Benefits of Bioactive Compounds from Plant and Animal SourcesVersha Dixit0S. William Joseph Kamal1Pranjali Bajrang Chole2Deen Dayal3Kundan Kumar Chaubey4Anish Kumar Pal5Jobi Xavier6B. T. Manjunath7Rakesh Kumar Bachheti8Department of Life SciencesDepartment of Life SciencesDepartment of Life SciencesDepartment of BiotechnologyDivision of Research and InnovationDivision of Research and InnovationDepartment of Life SciencesDepartment of Life SciencesDepartment of Industrial Chemistry“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.http://dx.doi.org/10.1155/2023/5546753 |
| spellingShingle | Versha Dixit S. William Joseph Kamal Pranjali Bajrang Chole Deen Dayal Kundan Kumar Chaubey Anish Kumar Pal Jobi Xavier B. T. Manjunath Rakesh Kumar Bachheti Functional Foods: Exploring the Health Benefits of Bioactive Compounds from Plant and Animal Sources Journal of Food Quality |
| title | Functional Foods: Exploring the Health Benefits of Bioactive Compounds from Plant and Animal Sources |
| title_full | Functional Foods: Exploring the Health Benefits of Bioactive Compounds from Plant and Animal Sources |
| title_fullStr | Functional Foods: Exploring the Health Benefits of Bioactive Compounds from Plant and Animal Sources |
| title_full_unstemmed | Functional Foods: Exploring the Health Benefits of Bioactive Compounds from Plant and Animal Sources |
| title_short | Functional Foods: Exploring the Health Benefits of Bioactive Compounds from Plant and Animal Sources |
| title_sort | functional foods exploring the health benefits of bioactive compounds from plant and animal sources |
| url | http://dx.doi.org/10.1155/2023/5546753 |
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