Bioactive Components of Foods, Activities and Their Source

Functional foods are whole foods made from microbes or plants that have been supplemented with extra nutrients or bioactive substances that can be found in nature and used to cure or prevent particular illnesses. In light of the growing number of cases of metabolic illnesses and the high death rates resulting from inaccurate information or poor dietary practices, this chapter addresses a vital sources (plant, microbe and animals) of bioactive components of foods. The reasons behind the proper consumption of certain meals and supplements should be known to the general public. Previous research has shown that bioactive components have the capacity to reduce the detrimental effects of a variety of human diseases because they have antioxidative, anti-inflammatory and immunomodulatory qualities as well as improved intestinal barrier functioning. The bioactive components obtained from fruits, vegetables, grains and other plant sources that have health-promoting qualities are discussed in this overview, along with the mechanisms behind the bioactive qualities of some of these plant components. This chapter also reveals the potential of bioactive chemicals obtained from food, giving researchers access to data that could be useful in developing future plans such as selecting promising bioactive components to create functional foods for a range of non-communicable diseases.