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Animal-derived foods are a rich source of bioactive compounds that play a vital role in supporting human health by regulating metabolic pathways, strengthening immune defenses, and lowering the risk of chronic conditions such as cardiovascular disease, obesity, neurodegenerative disorders, and persistent inflammation. This chapter highlights the main sources, physiological functions, and influencing factors of these compounds in milk, meat, eggs, fish, and fermented dairy products. Bioactive peptides, released during microbial fermentation or enzymatic hydrolysis, demonstrate antioxidant, antihypertensive, antimicrobial, and immune-enhancing properties. Long-chain omega-3 fatty acids—particularly docosahexaenoic acid and eicosapentaenoic acid—are associated with improved cardiovascular performance, enhanced brain activity, and reduced inflammation. Conjugated linoleic acid, abundant in milk and meat from ruminants, supports lipid metabolism, immune regulation, and fat oxidation, with effects dependent on its chemical form. Fermented dairy products enriched with probiotic and prebiotic components promote gut microbiota balance, mucosal immunity, and digestive well-being. Other key molecules, such as choline, taurine, and carnitine, contribute to neurotransmitter synthesis, mitochondrial energy production, and cardiovascular protection. Lipids and sterols from animal and marine sources provide anti-inflammatory and cholesterol-lowering effects. The composition and activity of these compounds are influenced by factors such as species, breed, feeding and farming systems, processing methods, and genetic or dietary interventions. Advanced analytical techniques—including high-performance liquid chromatography, mass spectrometry, gas chromatography, and enzyme-linked immunosorbent assays—are used for their detection, though challenges remain in assessing bioavailability and in vivo effectiveness. These bioactive compounds hold strong potential for developing health-focused functional foods and personalized nutrition strategies.

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Bioactive Compounds in Functional Foods from Animal Sources

  • 章节

  • 发表日期：

    2026年

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  • Komal Sarwar,
  • Muhammad Muneeb,
  • Chaudhry A. Akram,
  • Mohamed E. Abd El-Hack,
  • Sohail Ahmad

摘要

Animal-derived foods are a rich source of bioactive compounds that play a vital role in supporting human health by regulating metabolic pathways, strengthening immune defenses, and lowering the risk of chronic conditions such as cardiovascular disease, obesity, neurodegenerative disorders, and persistent inflammation. This chapter highlights the main sources, physiological functions, and influencing factors of these compounds in milk, meat, eggs, fish, and fermented dairy products. Bioactive peptides, released during microbial fermentation or enzymatic hydrolysis, demonstrate antioxidant, antihypertensive, antimicrobial, and immune-enhancing properties. Long-chain omega-3 fatty acids—particularly docosahexaenoic acid and eicosapentaenoic acid—are associated with improved cardiovascular performance, enhanced brain activity, and reduced inflammation. Conjugated linoleic acid, abundant in milk and meat from ruminants, supports lipid metabolism, immune regulation, and fat oxidation, with effects dependent on its chemical form. Fermented dairy products enriched with probiotic and prebiotic components promote gut microbiota balance, mucosal immunity, and digestive well-being. Other key molecules, such as choline, taurine, and carnitine, contribute to neurotransmitter synthesis, mitochondrial energy production, and cardiovascular protection. Lipids and sterols from animal and marine sources provide anti-inflammatory and cholesterol-lowering effects. The composition and activity of these compounds are influenced by factors such as species, breed, feeding and farming systems, processing methods, and genetic or dietary interventions. Advanced analytical techniques—including high-performance liquid chromatography, mass spectrometry, gas chromatography, and enzyme-linked immunosorbent assays—are used for their detection, though challenges remain in assessing bioavailability and in vivo effectiveness. These bioactive compounds hold strong potential for developing health-focused functional foods and personalized nutrition strategies.