Nutraceutical foods: Human health and wellness

Abstract

Nutraceuticals are natural compounds present in foods that, beyond providing nutritional value, promote health by enhancing metabolic and physiological functions. In response to the growing global demand for foods with nutritional and therapeutic properties, the food industry faces the challenge of developing nutraceutical products on a large scale. The Center for Research in Natural Products Chemistry “Dr. Gladys León de Pinto” has conducted studies focused on the formulation and characterization of nutraceutical foods using agro-industrial by-products or raw materials rich in bioactive compounds. Protein-rich mayonnaise, yogurt, and ice cream were developed using whey protein isolates, which showed high levels of cysteine, glutamic acid, and glycine—amino acids essential for glutathione synthesis, a potent antioxidant that supports immune function. Additionally, soursop and mango nectars enriched with powdered leaves were formulated. Their chemical composition revealed high concentrations of vitamin C, phenolic compounds, and notable antioxidant activity. In Annona muricata nectars, acetogenins were identified—bioactive compounds with selective cytotoxicity against cancer cells. The resulting products demonstrated nutraceutical properties beneficial to human health, supporting immune function and contributing to the prevention of degenerative diseases