Functional Foods: Bioactive Compounds, Mechanisms and Therapeutic Potential in human health

Kishor Anerao, Hemant Deshpande, Shailendra Katke, Surendra Sadawarte & Prasad Gangakhedkar

Abstract: Functional foods enriched with bioactive compounds have gained significant attention for their role in promoting human health and preventing chronic diseases. These foods contain physiologically active components such as polyphenols, flavonoids, omega-3 fatty acids, probiotics, prebiotics and other phytochemicals that exert beneficial effects through multiple biological mechanisms. This article explores the major classes of bioactive compounds present in functional foods and highlights their antioxidant, anti-inflammatory, gut microbiota–modulating and enzyme-inhibitory activities. These mechanisms contribute to reducing oxidative stress, regulating inflammatory responses, improving digestive health and controlling disease-related metabolic pathways. Furthermore, the therapeutic potential of functional foods in preventing chronic conditions such as cardiovascular diseases, diabetes, cancer and neurodegenerative disorders is discussed. The role of these foods in enhancing immune function and overall well-being is also emphasized. However, factors such as processing methods, storage conditions, bioavailability and consumer acceptance can influence the effectiveness of bioactive compounds.