Introductory Chapter: Phytochemicals in Foods

1. Introduction

Plants have evolved multiple mechanisms to adapt to the diverse biological and environmental challenges of the ecosystems they inhabit. One of these mechanisms is the synthesis of a wide range of secondary metabolites. These molecules play a crucial role in the adaptation of plants to their environment, but they also represent a significant source of active pharmaceutical products [1].

Recently, various phytochemicals have been identified in several plants, which have enhanced the value of fruits, seeds, and cereals, among others [2]. These compounds with functional and nutraceutical properties have been the subject of research covering topics such as their standardization, extraction techniques, yield concerning biomass, optimal harvest time, and their interaction with different processes.

2. Difference between the concept of nutraceutical and functional food

The concepts of nutraceuticals and functional foods have gained particular importance in contemporary nutrition. Although sometimes the term is used synonymously, there is a fundamental difference between them. While nutraceuticals refer to natural substances, extracts, or foods that have medicinal or health properties, functional foods are those that, in addition to their basic nutritional value, have ingredients that offer additional health benefits beyond mere nourishment.

As research delves deeper into the potential benefits of certain compounds found in foods, there is a growing interest in how bioactive compounds can be used not only to improve overall health but also to treat or prevent diseases.

Nutraceuticals, as their name suggests, lie at the intersection of nutrition and pharmaceuticals [3]. They come in various forms, from isolated natural ingredients to specific dietary products intended for health. These compounds can be beneficial in specific doses and, in some cases, may have therapeutic effects similar to those of medications.

Given that these compounds come from natural sources, such as plants, there is vast potential to discover new nutraceuticals from plant species that have not yet been studied in depth. This has led to a resurgence in the exploration of biodiversity in search of plants with potential health benefits. For instance, anthocyanins and other flavonoids are considered important nutraceuticals primarily due to their antioxidant effects, which gives them a potential role in the prevention of various diseases associated with oxidative stress [4].

Functional foods are foods whose consumption can have associated health benefits. This is in addition to the basic nutritional properties that foods possess [5]. Classic examples include dairy products enriched with probiotics, cereals fortified with vitamins and minerals, or drinks with added antioxidants. When consumed as part of a regular diet, these foods can offer additional health benefits, such as reducing the risk of chronic diseases.

Through biological and ecological interactions, plants have developed a wide variety of compounds that are now being explored for their potential benefits to human health. Understanding how these compounds interact at the cellular and molecular levels has driven innovation in the food industry. The current challenge lies in how to maximize the extraction and preservation of these compounds. Factors such as seasonality, genetic variability, and growth conditions can influence the concentration and efficacy of nutraceuticals and functional compounds in foods.

Interdisciplinarity has become a crucial tool in this field. Collaboration between botanists, chemists, nutritionists, and other professionals is leading to significant advances in the identification and application of these compounds.

Plants continue to play their role in ecosystems, producing chemical compounds in response to ecological factors, and humanity benefits from discovering, studying, and applying these compounds in the pursuit of optimal health.