FUNCTIONAL COMPONENTS AND MEDICINAL PROPERTIES FOODS

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.