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VOL. 11, ISSUE 4 (2026)
Importance of different functional compounds from food sources
Authors
Quadri S, B K Sakhle
Abstract
“Bioactive compounds” are extra nutritional
constituents that typically occur in small quantities in foods. They are being
intensively studied to evaluate their effects on health. The impetus sparking
this scientific inquiry was the result of many epidemiologic studies that have
shown protective effects of plant-based diets on cardiovascular disease (CVD)
and cancer. Many bioactive compounds have been discovered. These compounds vary
widely in chemical structure and function and are grouped accordingly. Phenolic
compounds, including their subcategory, flavonoids, are present in all plants
and have been studied extensively in cereals, legumes, nuts, olive oil,
vegetables, fruits, tea, and red wine. Many phenolic compounds have antioxidant
properties, and some studies have demonstrated favorable effects on thrombosis
and tumorogenesis and promotion. This review's highlight health benefits of
different bioactive compounds obtained from different food sources.
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Pages:52-56
How to cite this article:
Quadri S, B K Sakhle "Importance of different functional compounds from food sources". International Journal of Food Science and Nutrition, Vol 11, Issue 4, 2026, Pages 52-56
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