Active ingredients are potent bioactive compounds that play essential roles in supporting bodily functions. They possess therapeutic properties that contribute to overall health and well-being. These compounds function as energy sources, structural components of cells, and enzymatic cofactors, providing a wide range of benefits for human health.

Polyphenols, carotenoids, vitamins, fatty acids, peptides, organic acids, nucleosides, nucleotides, and phytosterols are among the frequently employed active components. Whole grains, vegetables, and fruits are the main sources of these. The prevention of non-communicable diseases depends on these substances.

These are naturally derived bioactive compounds extracted from plants, widely used in traditional medicine, nutraceuticals, and modern formulations due to their therapeutic properties.

Cosmeceuticals bridge the gap between cosmetics and pharmaceuticals. These bioactive compounds provide therapeutic benefits beyond basic skincare.

Enhancing the Nutritional value of a product :

Adding probiotics and essential vitamins, like vitamin D, significantly boosts the nutritional value of food. Probiotics support gut health, while vitamin D promotes bone health.

As Antioxidants:

The addition of  antioxidants, such as anthocyanidins, catechins, flavanones, and flavones are known to neutralize free radicals and thus reduce the risk of cancer

3)   Increased Shelf Life:

Using antioxidants, such as tocopherols (vitamin E) and ascorbic acid (vitamin C), is essential for extending the shelf life of food. Over time, these substances help preserve the quality and safety of items by halting rancidity and oxidative deterioration.

4)   Enhancing Taste and Flavor:

Flavoring chemicals, whether natural or synthetic, enhance food’s sensory appeal. For example, savory spices boost the flavor of sauces and marinades, while vanilla extract adds warmth and richness to baked goods.

5)   Enhancing appearance:

Food colorings enhance the visual appeal of food products, whether they are made from synthetic colors or natural sources like beet juice. Vibrant colors can draw customers in and convey a sense of quality and freshness.

6)   Enhancing Texture:

Food mouthfeel can be greatly enhanced by adding thickeners, stabilizers, and binders like guar gum and xanthan gum. Whether in baked products, frozen sweets, or creamy sauces, these components contribute to a constant texture that makes for a satisfying meal.

7)   Regulating the pH:

Acidulants, such as citric and acetic acids, are crucial for controlling the acidity and alkalinity of food items. This not only helps prevent spoilage but also enhances flavors, as foods with controlled acidity can taste better

8)   As leavening Agents:

Leavening agents like baking powder and yeast are essential in baking, causing dough and batters to rise. Through chemical interactions, they create carbon dioxide, which gives bread and cakes their fluffy, light textures.

The active ingredients in functional foods contribute significantly to individual health. Carotenoids like Alpha-carotene, beta-carotene, Lutein, and Lycopene found in fruits and vegetables help neutralize free radicals, reduce the risk of macular degeneration, and lower prostate cancer risk.

Dietary fibers, including Insoluble fiber, Beta-glucan, and Soluble fiber from sources like wheat bran and oats, are known to lower breast and colon cancer risk, as well as cardiovascular disease and cholesterol levels. Fatty acids such as Long-chain omega-3 from salmon and other fish improve cardiovascular health, and cognitive function, and may reduce cancer risk. Phenolic compounds found in fruits, tea, and cocoa help eliminate free radicals, lower cancer risk, prevent renal failure, and support urinary tract health.

Plant sterols from foods like corn and soy help lower blood cholesterol by inhibiting absorption. Prebiotics and probiotics from sources like yogurt enhance intestinal health, while soy phytoestrogens from soybeans alleviate menopause symptoms and may protect against heart disease and certain cancers. Additionally, bioactive peptides in quinoa may reduce cancer risk.

1. Time and Money constraints

Establishing causality between bioactive compounds and health is challenging, as effects on health or chronic disease can take years to observe. Even though Randomized controlled trials (RCTs) are the most reliable evidence but are often costly and impractical due to the long latency of diet-disease relationships.

2.  Adverse Reactions

Active ingredients in dietary supplements may lead to adverse effects if taken without limit. Excess intake of vitamin A supplementation has been reported to be linked with adverse effects on bone health including low bone mineral density and increased fracture risk.           

3. Individual variations

  Active ingredient intake can vary significantly from person to person. It’s essential to personalize the amount of active ingredients needed, tailoring it to each individual’s specific requirements.