Phytochemicals as bioactive ingredients for functional foods

Abstract

Phytochemicals are naturally occurring secondary metabolites generated by plants including a diverse range of functional components like polyphenols, flavonoids, vitamins, etc. They are regarded as vital resources to convey numerous biological properties and therapeutic benefits beyond their use as macronutrients and micronutrients. The phytochemicals present in functional foods play a significant role in the prevention and/or treatment of diseases and health promotion. Majority of foods like fruits, vegetables, whole grains, beans, and herbs contain phytochemicals of nutraceutical importance. Dietary intake of these biologically active plant-derived ingredients has been positively correlated with reducing the risk of chronic diseases like cancer, osteoporosis, and coronary heart diseases. They play specific pharmacological effects in human health as anti-inflammatory, antiallergic, antioxidants, antibacterial, antifungal, chemopreventive, antiaging, and osteoporosis. Currently, the extraction and characterization of new natural ingredients with biological activity along with their incorporation into functional foods contributing to consumer’s well-being have gained immense importance.