Bioactive Food Components: Unravelling the Health Benefits of Plant-Based Compounds, Proteins, and Nutrients

Abstract

Plant-based bioactive food components encompass a broad spectrum of non‐nutritive molecules such as polyphenols, carotenoids, organosulfur compounds, and bioactive peptides that exert significant health‐promoting effects beyond basic macronutrients. This review synthesizes evidence from over 150 peer‐reviewed studies to elucidate the molecular mechanisms by which these compounds confer antioxidant, anti‐inflammatory, immune‐modulatory, and metabolic regulatory activities. Key findings demonstrate that dietary polyphenols and carotenoids mitigate oxidative stress and endothelial dysfunction, enhancing cardiovascular health; organosulfur compounds upregulate Phase II detoxification enzymes, reducing cancer risk; and plant‐derived peptides improve insulin sensitivity and gut microbial balance, aiding in metabolic syndrome and gastrointestinal disorders. Furthermore, advances in extraction technologies, encapsulation strategies, and delivery systems have markedly improved bioavailability and therapeutic efficacy. Despite robust clinical data supporting their role in chronic disease prevention spanning cardiovascular disease, cancer, diabetes, obesity, neurodegeneration, and inflammatory bowel disease challenges remain in standardizing dosages, long‐term safety assessment, and mechanistic understanding. Future research should focus on personalized nutrition approaches, optimized formulation designs, and integrative clinical trials to fully harness the potential of bioactive food components for public health.