PHYTOCHEMICALS IN FUNCTIONAL FOODS: FORTIFYING NUTRITIONAL VALUE AND HEALTH BENEFITS

Shahwar Siddiqui (), Basant Maheshwari, Prity Pant and Akansha Srivastava
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Shahwar Siddiqui: Centre of Food Technology, University of Allahabad, Prayagraj, India
Basant Maheshwari: Western Sydney University, Hawkesbery Campus, Australia
Prity Pant: nternational Institute for Technical Teachers, Dehradun, Uttarakhand
Akansha Srivastava: Centre of Food Technology, University of Allahabad, Prayagraj, India

Reviews in Food and Agriculture (RFNA), 2024, vol. 5, issue 2, 112-121

Abstract: Phytochemicals included in functional meals play a significant role in boosting nutritional value and delivering health benefits. Functional foods are natural or artificial foods that contain bioactive components that impart additional health advantages beyond basic nutrition. These products can be whole, fortified, enriched, or enhanced to provide additional benefits beyond basic nutrients. Phytochemicals and polyunsaturated fatty acids (PUFAs) play important roles in the health benefits of functional foods. These bioactive compounds, including flavonoids, phenolic acids, carotenoids, and glucosinolates, exhibit various physiological effects such as antioxidant and anti-inflammatory properties. Research underlines the role of polyunsaturated fatty acids (PUFAs), omega-3 and omega-6 fatty acids, and other phytochemicals in sustaining gut health and overall well-being. By interacting with cellular mechanisms and metabolic pathways, phytochemicals contribute significantly to human health and the prevention of chronic diseases. Furthermore, phytochemicals may prevent the development of cancer by preventing DNA damage, repairing mutated genes, slowing cancer growth, and promoting the death of abnormal cells. In addition, these compounds reduce inflammation, improve cholesterol absorption, prevent oxidative stress, and reduce blood pressure to maintain heart health. Integration of functional foods such as broccoli, grapes, soybeans, garlic, and tea contributes to its nutritional importance. These plant-based functional foods are known for their potential to improve human health by harnessing the medicinal properties of phytochemicals. The idea that diet can promote health through more than just its nutritional content is gaining public acceptance, highlighting the importance of phytochemicals and functional foods in improving overall well-being.

Keywords: Millets; Prebiotic; Dietary Fiber; Phenolic Compounds; Resistant Starch; Glycemic Index. (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbrfna:v:5:y:2024:i:2:p:112-121

DOI: 10.26480/rfna.02.2024.112.121

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