Medicinal Plant Research 2025, Vol.15, No.1, 20-31 http://hortherbpublisher.com/index.php/mpr 23 3.2 Immune regulation Functional foods also play a role in immune regulation, which is critical for general health and in chronic disease prevention. Some functional foods, including probiotics, prebiotics, and synbiotics, have been established to enhance immunocompetence by modulating gut microbiota and modulating the functional activities of epithelial cells, dendritic cells, and other immune cell types. These foods modulate cytokine production and the activity of immune cells such as lymphocytes, natural killer cells, and regulatory T cells, thereby improving the immune system (Yahfoufi et al., 2018). Addition of single micronutrients like selenium and dietary antioxidants (Vitamins A, E, and C) to functional foods has also been found to enhance immune function, but the levels of intake and the amounts to be recommended are still under investigation (López-Varela et al., 2002; Mason, 2024). Immunomodulatory activities of functional foods are not limited to the stimulation of immune cell function. They also encompass immune pathway modulation and immune homeostasis maintenance. For example, the bioactive compounds in functional foods can modulate the expression of immune response genes and thus influence the infection-fighting capability of the body and inflammation reduction. Such control is particularly crucial in chronic disease, where a balanced immune response plays an important role in disease control and prevention (López-Varela et al., 2002). The immunoregulatory function of functional foods emphasizes the importance of a diet rich in bioactive compounds in maintaining a healthy immune system and chronic disease prevention. 3.3 Metabolic regulation and chronic disease prevention Functional foods also have a crucial role in the metabolic regulation that is central in the prevention of chronic diseases such as type 2 diabetes mellitus (T2DM), cardiovascular disease, and metabolic syndrome. The bioactive components of the foods, such as polyphenols, terpenoids, flavonoids, and unsaturated fatty acids, have been shown to improve insulin sensitivity, lower cholesterol levels, and improve metabolic and microvascular functions. For instance, the Mediterranean diet, which is made up of fruits, vegetables, oily fish, olive oil, and tree nuts, is a model of functional foods that have these metabolic advantages (Alkhatib et al., 2017). Incorporating habitual exercise into the diet of functional foods can add protection advantages, yet this approach is not well studied in certain populations (Alkhatib et al., 2017). Other than their metabolic significance, functional foods also control autophagy, a cell process for the removal of damaged or harmful protein clumps and faulty organelles. Autophagy is a key process that aids in ensuring cellular homeostasis and prevention against chronic diseases. Resveratrol, epigallocatechin-3-gallate, curcumin, and trehalose are some of the bioactive molecules identified to regulate autophagy, thereby possessing health-improving effects and adjunct therapy for chronic disease (Xie et al., 2019). The ability of functional foods to modulate metabolic pathways and cellular processes highlights their promise in chronic disease prevention and health promotion. 4 Role of Functional Foods in Cardiovascular Diseases 4.1 Reduction of blood pressure and cholesterol Functional foods have been shown to make a major contribution towards the reduction in blood pressure and serum cholesterol, which are the central risk determinants of cardiovascular diseases (CVD). Polyphenol-containing foods such as cocoa have been shown to decrease blood pressure and improve the lipid profile. The mechanisms through which these effects are brought about include the activation of nitric oxide synthase, increased bioavailability of nitric oxide, and antioxidant action (Ludovici et al., 2017). Moreover, oat and psyllium soluble fiber has been proven to reduce significantly levels of cholesterol, and in particular low-density lipoprotein cholesterol (LDL-C), the main cause of atherosclerosis (Sirtoriet al., 2009). Moreover, increased intakes of fruits and vegetables have also been associated with significant decreases in blood pressure as well as cholesterol level. Toh et al. (2019), using a systematic review and meta-analysis, discovered evidence that consumption of more than three portions of fruits and vegetables per day might be associated with significant decreases in triglycerides and diastolic blood pressure. The findings advocate for the use of food modification in prevention as well as CVD management by decreasing significant risk factors.
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