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VOL. 11, ISSUE 1 (2026)
The role of Functional Foods in preventing chronic diseases: A nutritional perspective
Authors
Ankita Ganguly
Abstract
The global burden of chronic non-communicable diseases (NCDs),
including cardiovascular disease (CVD), type 2 diabetes, cancer, and
neurodegenerative disorders, has precipitated a paradigm shift in nutritional
science from basic sustenance to disease prevention. This research paper
explores the efficacy of functional foods—foods containing bioactive compounds
beyond essential nutrients—in mitigating the pathogenesis of chronic diseases.
Through a systematic review of current literature, this paper examines the
mechanistic actions of key bioactive components, including polyphenols, omega-3
fatty acids, probiotics, and dietary fibers. The study evaluates the impact of
specific functional foods such as oily fish, whole grains, berries, and fermented
dairy products on physiological biomarkers associated with chronic disease.
Furthermore, the paper addresses the challenges of bioavailability, the
dose-response relationship, and the distinction between whole foods and
isolated supplements. The findings suggest that while functional foods hold
significant promise, their efficacy is maximized when integrated into a
holistic dietary pattern rather than consumed in isolation. The paper concludes
with recommendations for future research directions and the integration of
functional foods into public health nutrition strategies.
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Pages:198-203
How to cite this article:
Ankita Ganguly "The role of Functional Foods in preventing chronic diseases: A nutritional perspective". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 198-203
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