Medicinal Plant Research 2025, Vol.15, No.1, 20-31 http://hortherbpublisher.com/index.php/mpr 21 2 Definition and Types of Functional Foods and Medicinal Substances 2.1 Historical and cultural background of functional foods and medicinal substances Functional foods have, for centuries, been known to be beneficial for health. Various societies through history have consumed some foods not only for their nutrient value but also for their therapeutic potential. For instance, the Mediterranean diet of olive oil, berries, and honey has been associated with longevity and low prevalence of chronic diseases such as cancer and cardiovascular diseases (Battino et al., 2018). Similarly, common diets in most cultures have been made up of foods that are well known for their health-giving properties, i.e., fermented food with probiotics, which has been used to sustain gut health and immunity (Yahfoufi et al., 2018). In the last decades, science has also continued to decipher the mechanisms by which such foods exert their beneficial effects. Epidemiological studies have translated into a better knowledge of the chemistry and mode of action of bioactives and phytochemicals in the diet. This has culminated in the growing acceptance and consumption of functional foods in today's dietary patterns for the promotion of health and disease prevention (Shahidi, 2006). The concept of functional foods has thus shifted from traditional knowledge to a science-based approach to nutrition and health. 2.2 Main categories and representative functional foods Functional foods can be broadly grouped based on their bioactive constituents and their health benefits to humans. One of the top categories is food rich in polyphenols and phenolic compounds, which includes fruits, vegetables, and grains. Such food is an antioxidant and possesses the ability to prevent cardiovascular diseases and cancers of certain types by interacting with free radicals and inhibiting the oxidation of LDL cholesterol (Shahidi, 2006; Abuajah et al., 2015). Another notable category is marine foods, which are high in omega-3 fatty acids. Oily fish and such foods are renowned for reducing blood triglycerides as well as cholesterol, thereby reducing the risk of heart disease (Shahidi, 2006). Additionally, fermented probiotic foods such as kefir and yogurt make huge contributions to improved gut health and immune system regulation (Yahfoufi et al., 2018; Baker et al., 2021). They inhibit the development of gut diseases and improve immune function in general. 2.3 Overview of active ingredients in functional foods Functional foods contain a number of bioactive compounds that are accountable for their positive impact on health. Polyphenols, flavonoids, phenolic acids, and lignans are some of the most well-researched compounds. They occur in high concentrations in fruits, vegetables, tea, and wine and exert antioxidant, anti-inflammatory, and anti-cancer activities (Shahidi, 2006; Adefegha, 2018). Carotenoids, another bioactive category, exist in colored fruits and vegetables and are important for their contributions to eye health and the immune system (Abuajah et al., 2015). Omega-3 and polyunsaturated fatty acids, predominantly found in fish and some plant oils, are essential for cardiovascular health. They lower inflammation, blood pressure, and lipids (Shahidi, 2006; Alkhatib et al., 2017). Probiotics and bioactive peptides present in fermented milk foods also improve gut health and immunity (Yahfoufi et al., 2018; Baker et al., 2021). The active components function synergistically with one another and provide general health benefits and are involved in chronic disease prevention and management. 3 Mechanisms of Action of Functional Foods and Medicinal Substances 3.1 Antioxidant and anti-inflammatory effects Functional foods and therapeutic ingredients are widely known to have potent antioxidant and anti-inflammatory activities that play a substantial role in the prevention and cure of chronic diseases. Polyphenolic honey and strawberry ingredients, obtained as an example, have been reported to suppress oxidative stress by preventing ROS production and oxidative markers. The ingredients also normalize antioxidant enzyme activities and improve mitochondrial antioxidant status and function. They also control acute and chronic inflammatory mediators, which are vital in the onset of some human diseases (Battino et al., 2020). Total antioxidant capacity of bioactive food
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