Functional Food Science and Bioactive Compounds

Abstract

Bioactive compounds (BCs) are key components in the development of functional foods (FFs) that offer health benefits beyond basic nutrition. Compounds such as polyphenols, carotenoids, flavonoids, fatty acids, fiber, and probiotics contribute to metabolic regulation, immune support, and a reduced risk of chronic diseases, including cardiovascular conditions, diabetes, and certain types of cancer. This review examines the classification, mechanisms of action, and safety considerations of BCs, drawing on recent research and the framework of the Functional Food Center (FFC). It also highlights the impact of environmental factors on BC composition and explores technologies, such as encapsulation, to improve bioavailability. 

Functional food science (FFS) emerges as an interdisciplinary field linking food technology, biomedical research, and nutrition policy. The review highlights the importance of standardized terminology, regulatory clarity, and scientifically validated interventions in advancing FF development and combating non-communicable diseases globally.

Novelty: This review offers a structured and integrative framework on FF that unites scientific, technological, and regulatory perspectives on BC. It highlights the value of FFS as a discipline that proposes updated, evidence-based definitions for FF and BC. The focus on dosage, delivery mechanisms, and long-term efficacy provides a framework for future FF evaluations designed for targeted health outcomes.

Keywords: bioactive compounds, pharmaceutical bioactive compounds, functional food science, functional foods, Functional Food Center