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The global rise in metabolic and non-communicable diseases (NCDs) has prompted an urgent search for preventive and complementary therapeutic approaches beyond conventional pharmacotherapy. Functional foods and nutraceuticals—dietary components and bioactive compounds with proven physiological benefits—represent a growing field of research within foodomics and nutritional sciences. These substances modulate oxidative stress, inflammation, lipid metabolism, glucose metabolism, and gut microbiota composition, offering potential in preventing and managing diseases such as obesity, type 2 diabetes, cardiovascular disorders, non-alcoholic fatty liver disease, and cancer. This review explores the mechanisms of action, and clinical implications of functional foods and nutraceuticals, providing a comprehensive overview of their bioactive constituents, molecular pathways, and translational potential. Challenges related to bioavailability, standardization, and regulatory recognition are also discussed, alongside perspectives for future development in foodomics-driven precision nutrition.
Debri et al. (Mon,) studied this question.