Functional foods: A review of foods ingredient and their health benefits

Marcìa-Fuentes J.A.; Aleman R.S.; Areche F.O.; Flores D.C.; Roman A.V.; Martín-Vertedor D.; Montero-Fernández I. · Food and Humanity (2026) · DOI: 10.1016/j.foohum.2025.100953

Resumen

Consumer demands increasingly focus on products with functional properties that provide, in addition to nutritional value, other components with physiological activity that promote a better physical and mental health, thereby reducing the risk of disease and improving quality of life. Functional foods are defined as foods and ingredients that offer health benefits beyond basic nutritional requirements. Their development centers on improving nutritional components and enhancing potential health effects, primarily due to bioactive molecules such as polyphenols. Vegetables, fruits, cereals, legumes, herbs, and nuts contain desirable compounds such as antioxidants, minerals, vitamins, phenolic compounds, fiber, and omega-3 fatty acids. Additionally, fortified beverages, dairy products and eggs also contain significant amounts of bioactive compounds, mainly minerals and fatty acids, in quantities equal to or higher than those of the aforementioned food. Functional foods and their ingredients are being extensively studied for their role in optimizing human health, and growing scientific evidence indicates that certain foods and components exert biological activity that can provide health benefits. Copyright

Instituciones: Universidad Nacional de Huancavelica; Universidad Nacional Micaela Bastidas de Apurímac