FUNCTIONAL COMPONENTS AND MEDICINAL PROPERTIES FOODS

Shaista Soomro; Shahzor Gul Khaskheli; Aijaz Hussain Soomro; Aasia Akbar Panhwar; Ashfaque Ahmed Khaskheli; Sana Nawaz; Abdul Ghani Dars

doi:10.34016/pjbt.2024.21.02.901

Authors

Shaista Soomro Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam, Sindh, Pakistan-70060
Shahzor Gul Khaskheli Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam, Sindh, Pakistan-70060
Aijaz Hussain Soomro Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam, Sindh, Pakistan-70060
Aasia Akbar Panhwar Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam, Sindh, Pakistan-70060
Ashfaque Ahmed Khaskheli Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam, Sindh, Pakistan-70060
Sana Nawaz Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam, Sindh, Pakistan-70060
Abdul Ghani Dars Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam, Sindh, Pakistan-70060

DOI:

https://doi.org/10.34016/pjbt.2024.21.02.901

Keywords:

Functional Food, Medicine, Phytochemicals, Biomolecules.

Abstract

The famous phrase "Let food be the medicine" (attributed to Hippocrates) basis for both food science and nutraceuticals. Numerous bioactive substances can be found in food components, such as nutritional elements like proteins, carbs, vitamins, minerals, antioxidants, phenolics, and flavonoids, as well as primary and secondary metabolites. Functional foods have a greater importance for their health benefits above and beyond basic nutritional requirements. Demand for functional foods is rising as individuals become more conscious of how their diet affects their health. Prebiotics are short-chain carbohydrates that promotes the growth of healthy bacteria, are converted into fatty acids in the colon, and help the body absorb calcium and magnesium. Intestinal cancer risk is also reduced by them. However, animal products also include useful components such bioactive peptides, conjugated linolenic acid, long-chain omega-3, -6, and -9 polyunsaturated fatty acids, probiotics, and prebiotics. The review seeks to provide readers with a comprehensive perception of the potential applications of the functional food components present in food extracts. Furthermore, Research is necessary to develop novel functional foods, with exact health benefits from understanding these foods and functional elements in food play a vital role in preserving good health in the future.

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