Functional foods: Need, health benefits and consumer acceptability

Abstract:

Functional foods emerge at the nexus of diet and health, offering bioactive components beyond basic nutrition to combat rising chronic diseases including obesity, diabetes, cardiovascular disorders, cognitive decline, and age-related conditions. This review synthesizes evidence on their mechanisms—probiotics/prebiotics modulating gut microbiota, antioxidants (polyphenols, carotenoids) countering oxidative stress, low-GI fibers stabilizing glycemia, omega-3s supporting cardiac integrity, and specialized ingredients enhancing mental performance, joint health, and athletic recovery. While delivering substantial preventive potential, consumer adoption hinges on sensory appeal, affordability, brand trust, and credible labeling amid diverse global definitions and regulations (e.g., FSSAI RDA limits, Japan's FOSHU). Nutrigenomics promises personalization, yet challenges persist in long-term efficacy validation, equitable access, and policy integration. Functional foods herald "food as medicine," warranting expanded research for optimized public health impact.