Nutraceutical and functional food: efficacy against metabolic disorders and underlying mechanistic insights.

Authors

Qihui Yang, Yuxin Pei, Luyao Zhao, Yuzhen Wang, Huilin Liu, Baoguo Sun

Published in

Journal of advanced research. Aug 15, 2026. Epub Aug 15, 2026.

Abstract

The growing global emphasis on health consciousness has significantly increased demand for traditional and complementary medicine products, including functional foods, nutraceuicals, and medicine and food homologous substances (MFHs). The rising prevalence of chronic diseases and the shift toward preventive healthcare have accelerated this market expansion. Although MFHs have been applied for hundreds of years in traditional healthcare systems, contemporary research faces a critical knowledge gap in the systematic organization of scientific evidence.
This review systematically summarizes the major bioactive compounds and extraction methods of MFHs with therapeutic potential against MetS. It further discusses the molecular mechanisms underlying their effects on hypertension, hyperglycemia, dyslipidemia, and hyperuricemia, while highlighting current challenges related to safety and clinical translation.
MFHs contain diverse bioactive constituents, including polysaccharides, saponins, flavonoids, polyphenols, alkaloids, and terpenoids, which exert beneficial effects on multiple components of MetS through the regulation of oxidative stress, inflammation, energy metabolism, and other signaling pathways. Conventional and emerging extraction technologies have improved the recovery and utilization of these compounds, supporting their applications in functional foods, nutraceuticals, and therapeutic products. Despite promising preclinical evidence, further studies are required to standardize extraction processes, validate efficacy and safety, and strengthen clinical evidence to facilitate the development and application of MFHs in MetS prevention and management.

PMID:
42603698
Bibliographic data and abstract were imported from PubMed on 16 Aug 2026.

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