Medicinal Plant Research 2025, Vol.15, No.1, 20-31 http://hortherbpublisher.com/index.php/mpr 27 diversity of gut microbiota. These bioactive compounds induce proliferation of beneficial microbes and production of beneficial metabolites, which then have direct actions on the host, such as enhanced immunity and resistance to pathogens (Peng et al., 2020; Banerjee et al., 2023). Prebiotic modulation of the intestinal microbiota by functional foods has been shown to lower chronic disease-facilitating states, e.g., inflammation and oxidative stress (Peng et al., 2020). Moreover, coarse cereals, being the nutrient-rich foods, have been identified as an important source of gut microbiota. They are converted into functional compounds by gut microbiota that allow host and such constituents to interact. This interaction is central to the action of chemoprevention against life-long diseases such as obesity, diabetes, and cardiovascular disease (Ren et al., 2021). Such modulation of gut microbiota by functional foods is thus an effective method of preventing chronic disease and advancing health. 7.2 Improvement in cognitive and mental health Functional foods also have a considerable influence on cognitive and mental health. Certain bioactive molecules in functional foods such as polyphenols, flavonoids, and omega-3 fatty acids were shown to cross the blood-brain barrier and exhibit neuroprotective effects. The molecules can enhance cognitive impairment and mitigate neuropathological markers specific to neurodegenerative diseases such as Alzheimer's and Parkinson's (Delzenne and Mullin, 2018; Guo et al., 2022). For instance, Medicine-Food Homology (MFH) formulae in traditional Chinese medicine have exhibited potent neuroprotection by inhibiting Aβ-induced toxicity and inhibiting oxidative stress and inflammation (Guo et al., 2022). In addition, the use of functional foods in mental health includes the modulation of neurologic diseases such as schizophrenia and autism. Phytochemicals contained in the cruciferous vegetables, for example, have exhibited antimicrobial, antioxidant, and cytoprotective activities that have the potential to control these diseases (Delzenne and Mullin, 2018). The addition of functional foods to the diet can thus improve cognitive function and mental health and provide a synergistic method of disease prevention and well-being promotion. 7.3 Anti-aging and longevity The anti-aging and longevity properties of functional foods arise from their ability to modulate major physiological functions. Bioactive compounds such as polyphenols, carotenoids, and omega-3 fatty acids bind with enzymes related to degenerative diseases, hence providing protection against diseases like type-2 diabetes, cardiovascular disease, and neurodegenerative disorders (Adefegha, 2018). The bioactive compounds also provide antioxidant activity, reduce inflammation, and improve metabolic processes, which are very important in healthy aging (Langhans, 2017). Moreover, functional foods have been found to influence the genetic and epigenetic aspects of aging. MicroRNAs and epigenetic changes are new biomarkers for studying the influence of functional foods on aging processes (Granado-Lorencio and Hernández-Álvarez, 2016). Through the ingestion of a variety of functional foods in the diet, it is likely that one may enhance longevity as well as quality of life, making them a noble component of a healthy lifestyle. 8 Safety and Challenges of Functional Foods 8.1 Long-term safety evaluation Long-term safety of various functional foods is a very critical factor that must be filtered thoroughly. While it has been established that most functional foods, such as those with high levels of polyphenols, carotenoids, and omega-3 fatty acids, have been found to be beneficial to human health, their long-term consumption must be monitored meticulously. For instance, curcumin and turmeric have been extensively investigated for their therapeutic properties, but the reproducibility of benefits in human clinical trials remains questionable, evidencing the requirement for long-term safety studies (Kunnumakkara et al., 2023). Besides, the interaction between functional food bioactive compounds with respect to main enzymes involved in degenerative diseases suggests that functional foods can produce sophisticated activities over prolonged durations (Adefegha, 2018).
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