Cardamom Bioactives in Functional Foods: Advances in Green Extraction, Encapsulation and Therapeutic Efficacy

Cardamom, a high‐value botanical with clinically significant bioactives (notably 1,8‐cineole and α ‐terpinyl acetate), holds major potential for functional foods. This review synthesizes advances in green extraction, stabilization, and therapeutic efficacy, with key conclusions indicating: advanced green extraction technologies (AI‐optimized subcritical fluids, ultrasound/microwave‐assisted) outperform conventional methods, boosting bioactive yields by 30%–50% while reducing energy use; nanoencapsulation (particularly nanostructured lipid carriers) overcomes bioavailability barriers, enhancing α ‐terpinyl acetate absorption 4.2‐fold and improving stability; robust clinical evidence confirms 3 g/day supplementation significantly lowers LDL cholesterol (18%–22%), reduces systolic blood pressure (8.2 mmHg), improves glycemic control (HbA1c, HOMA‐IR), and alleviates dyspepsia symptoms (50%) in human trials. Critical advancements include circular valorization of ≈40% underutilized waste biomass and AI‐driven quality control for scalable production. Despite persistent challenges in cost efficiency, sensory integration at therapeutic doses, and regulatory harmonization, the synergy of optimized extraction, advanced delivery systems, and evidence‐based health benefits positions cardamom as a leading functional ingredient. This work establishes an integrative framework bridging agronomy, green technology, and clinical science to guide future sustainable nutraceutical innovation.