LITRATURE REVIEW

Food is a term that refers to the chemicals that are needed for a variety of critical tasks, including

energy production, nutritional provision, and support for numerous metabolic processes, as well

as body growth and maintenance. Earlier, nutrition science was primarily concerned with

avoiding vitamin deficiencies and encouraging healthy body growth. Earlier, nutritionists were

primarily concerned with ensuring that individuals received adequate nutrients to support their

health and growth (Doyon & Labrecque, 2008). In the past few decades, research on nutrition

has expanded its focus to include both nutrients and non-nutritive compounds and their potential

impact on disease prevention and risk reduction (Crowe & Francis, 2013). A direct association

between foods and one's health has resulted in several scientific investigations to determine the

impact of foods or dietary elements on distinct bodily processes (Kaur & Das, 2011)

Functional foods are frequently used interchangeably with nutraceuticals. The two names,

however, are not equivalent. Functional foods are items that look like regular foods but have

established physiological advantages. Nutraceuticals, on the other hand, are products obtained

from foods that are used medicinally in the form of pills, capsules, or liquids and have exhibited

physiological benefits. Functional foods are whole foods that have been transformed or enhanced

to give a specific health advantage, whereas nutraceuticals are isolated components or extracts

from foods that have been found to provide a specific health benefit.

Functional foods, characterized by their ability to provide health benefits beyond basic nutrition,

have garnered significant attention in recent years due to their potential to promote overall well-

being and reduce the risk of chronic diseases. This literature review aims to provide a

comprehensive overview of functional foods, including their types, phytochemical constituents,

and associated health benefits.

Types of Functional Foods:

Functional foods encompass a diverse range of food products that offer physiological benefits

beyond their basic nutritional value. Common types of functional foods include:

1. Probiotics and Fermented Foods: Probiotics are live microorganisms that confer health

benefits when consumed in adequate amounts. Fermented foods such as yogurt, kefir, and kimchi

contain beneficial bacteria that support gut health and enhance digestion.

2. Functional Beverages: This category includes beverages fortified with vitamins, minerals,

antioxidants, or other bioactive compounds to provide specific health benefits. Examples include

fortified fruit juices, herbal teas, and sports drinks.

3. Whole Grains and Cereals: Whole grains are rich sources of dietary fiber, vitamins,

minerals, and phytochemicals, such as phenolic compounds and flavonoids. Consuming whole

grains has been linked to reduced risk of cardiovascular disease, type 2 diabetes, and certain

cancers.

4. Omega-3 Enriched Foods: Omega-3 fatty acids, particularly eicosapentaenoic acid (EPA)

and docosahexaenoic acid (DHA), are essential for cardiovascular and brain health. Foods

enriched with omega-3 fatty acids include fatty fish, flaxseeds, and fortified eggs.

5. Functional Dairy Products: Dairy products fortified with calcium, vitamin D, and probiotics

offer enhanced nutritional value and potential health benefits, such as improved bone health and

immune function.

Phytochemicals in Functional Foods:

Phytochemicals are bioactive compounds naturally found in plants that possess antioxidant, anti-

inflammatory, and other health-promoting properties. Some common phytochemicals found in

functional foods include:

1. Polyphenols: Polyphenols are a diverse group of compounds found in fruits, vegetables,

whole grains, and beverages such as tea and red wine. They exhibit antioxidant properties and

have been associated with reduced risk of chronic diseases, including cardiovascular disease and

cancer.

2. Carotenoids: Carotenoids are pigments responsible for the vibrant colors of fruits and

vegetables. Examples include beta-carotene in carrots, lycopene in tomatoes, and lutein in leafy

greens. Carotenoids have antioxidant properties and may help protect against age-related macular

degeneration and certain cancers.

3. Flavonoids: Flavonoids are a subgroup of polyphenols found in various plant-based foods,

such as berries, citrus fruits, and cocoa. They possess antioxidant and anti-inflammatory effects

and may contribute to cardiovascular health and cognitive function.

Health Benefits of Functional Foods:

Consuming functional foods rich in phytochemicals and other bioactive compounds offers

numerous health benefits, including:

1. Reduced risk of chronic diseases, such as cardiovascular disease, type 2 diabetes, and

certain cancers.

2. - Improved digestive health and immune function.

- Enhanced cognitive function and brain health.

- Support for weight management and metabolic health.

- Protection against oxidative stress and inflammation.