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Volume 26
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Review

Nutraceuticals: Transformation of Conventional Foods into Health Promoters/Disease Preventers and Safety Considerations

by
Mudhi AlAli
1,
Maream Alqubaisy
1,
Mariam Nasser Aljaafari
1,
Asma Obaid AlAli
1,
Laila Baqais
1,
Aidin Molouki
2,
Aisha Abushelaibi
3,
Kok-Song Lai
1 and
Swee-Hua Erin Lim
1,*
1
Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, Abu Dhabi 41012, United Arab Emirates
2
Department of Avian Disease Research and Diagnostic, Razi Vaccine and Serum Research Institute, Agricultural Research Education and Extension Organization (AREEO), Karaj 31585-854, Iran
3
Dubai Colleges, Higher Colleges of Technology, Dubai 16062, United Arab Emirates
*
Author to whom correspondence should be addressed.
Molecules 2021, 26(9), 2540; https://doi.org/10.3390/molecules26092540
Submission received: 30 December 2020 / Revised: 24 March 2021 / Accepted: 27 March 2021 / Published: 27 April 2021
(This article belongs to the Special Issue Nutraceuticals in Immune Function)
Versions Notes

Abstract

Nutraceuticals are essential food constituents that provide nutritional benefits as well as medicinal effects. The benefits of these foods are due to the presence of active compounds such as carotenoids, collagen hydrolysate, and dietary fibers. Nutraceuticals have been found to positively affect cardiovascular and immune system health and have a role in infection and cancer prevention. Nutraceuticals can be categorized into different classes based on their nature and mode of action. In this review, different classifications of nutraceuticals and their potential therapeutic activity, such as anti-cancer, antioxidant, anti-inflammatory and anti-lipid activity in disease will be reviewed. Moreover, the different mechanisms of action of these products, applications, and safety upon consumers including current trends and future prospect of nutraceuticals will be included.
Keywords: functional foods; anti-cancer; anti-inflammation; antioxidant activity; anti-lipid activity; nutraceuticals safety and toxicity functional foods; anti-cancer; anti-inflammation; antioxidant activity; anti-lipid activity; nutraceuticals safety and toxicity

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MDPI and ACS Style

AlAli, M.; Alqubaisy, M.; Aljaafari, M.N.; AlAli, A.O.; Baqais, L.; Molouki, A.; Abushelaibi, A.; Lai, K.-S.; Lim, S.-H.E. Nutraceuticals: Transformation of Conventional Foods into Health Promoters/Disease Preventers and Safety Considerations. Molecules 2021, 26, 2540. https://doi.org/10.3390/molecules26092540

AMA Style

AlAli M, Alqubaisy M, Aljaafari MN, AlAli AO, Baqais L, Molouki A, Abushelaibi A, Lai K-S, Lim S-HE. Nutraceuticals: Transformation of Conventional Foods into Health Promoters/Disease Preventers and Safety Considerations. Molecules. 2021; 26(9):2540. https://doi.org/10.3390/molecules26092540

Chicago/Turabian Style

AlAli, Mudhi, Maream Alqubaisy, Mariam Nasser Aljaafari, Asma Obaid AlAli, Laila Baqais, Aidin Molouki, Aisha Abushelaibi, Kok-Song Lai, and Swee-Hua Erin Lim. 2021. "Nutraceuticals: Transformation of Conventional Foods into Health Promoters/Disease Preventers and Safety Considerations" Molecules 26, no. 9: 2540. https://doi.org/10.3390/molecules26092540

APA Style

AlAli, M., Alqubaisy, M., Aljaafari, M. N., AlAli, A. O., Baqais, L., Molouki, A., Abushelaibi, A., Lai, K.-S., & Lim, S.-H. E. (2021). Nutraceuticals: Transformation of Conventional Foods into Health Promoters/Disease Preventers and Safety Considerations. Molecules, 26(9), 2540. https://doi.org/10.3390/molecules26092540

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