Summary
This narrative review synthesises knowledge on bioactive compounds present in food extracts from both plant and animal sources, examining their structural composition and physiological functions. The authors discuss multiple classes of bioactive molecules including primary and secondary metabolites, and their documented functional properties such as antioxidant, anti-inflammatory, antibacterial, anticancer, and neuroprotective effects. The review identifies the need for further research to develop functional foods and nutraceuticals with targeted health benefits informed by understanding of bioactive compound mechanisms.
Regional applicability
The review does not report empirical data from a specific geographic location and takes a global perspective on bioactive compounds across food sources. Findings on compound classes and functional properties are applicable to United Kingdom food science, nutrition policy, and functional food development, though specific recommendations would require adaptation to UK regulatory frameworks for health claims and novel foods.
Key measures
Bioactive compound classes (antioxidants, phenolics, flavonoids, fatty acids, vitamins, minerals); functional properties (antioxidant, anti-inflammatory, antibacterial, anticancer, neuroprotective activity)
Outcomes reported
The review examined the composition and physiological functions of bioactive compounds from plant and animal food sources, including their antioxidant, anti-inflammatory, antibacterial, anticancer, and neuroprotective properties.
Topic tags
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