Introduction: the evolution of functional foods and novel bioactives

Abstract

Functional foods have undergone significant changes over time, with their historical importance rooted in different cultures and their definition expanding to include various products. These foods play a vital role in addressing nutritional deficiencies and enhancing overall health. The presence of bioactive compounds like antioxidants, polyphenols, and probiotics contributes to their health benefits, including antioxidant effects and improvement of gut health. A primary area of interest in current research involves investigating the effects of functional foods on chronic diseases, with a particular emphasis on their potential health benefits. Ongoing clinical trials and proposed research directions play a pivotal role in advancing this field of study. Technological advancements have also played a role in the development of functional foods, allowing for the inclusion of new bioactive ingredients and responding to market trends and consumer preferences. The sector has witnessed advancements through the integration of new bioactive substances, as well. But, the implementation of stringent regulatory measures is crucial to guarantee the safety and effectiveness of these developments. Despite these achievements, the industry encounters obstacles in terms of scientific investigation, consumer awareness, and adherence to regulations. However, there are substantial prospects for expansion through international cooperation and the creation of inventive functional food items that cater to various consumer demands. This offers a promising avenue for tackling public health issues and enhancing overall wellness. © 2025 Elsevier Inc. All rights are reserved, including those for text and data mining, AI training, and similar technologies.