food-bioactives
Food bioactives are naturally occurring compounds found in plants—such as polyphenols, flavonoids, carotenoids, and glucosinolates—that have biological activity in living organisms beyond basic nutrition. In plant science, understanding how and why these compounds are synthesized, stored, and regulated is key to uncovering plant defense mechanisms, stress responses, and metabolic pathways. This field also bridges fundamental plant biology with applied research, as enhancing the bioactive content of crops can improve human health outcomes and agricultural value.
open_in_new WikipediaPubMed · 2026-04-30
Foods — especially plants — naturally contain tiny nano-sized particles that, when eaten, travel to the gut and actively shape the microbiome, strengthen the intestinal lining, and regulate immune responses. This review maps the science behind these food-derived particles and their potential as ingredients in health-promoting functional foods.
Food-derived nano-particles from plant, animal, and microbial sources regulate three interconnected gut systems: microbiome composition, intestinal barrier integrity, and immune response.
Three specific molecular pathways — Wnt/β-catenin, NF-κB, and STING signaling — mediate the anti-inflammatory and immune-balancing effects of these dietary particles.
Artificial intelligence is now being applied to optimize the engineering and delivery of these particles, though standardization, large-scale production, and long-term safety remain unresolved challenges.