Herbal Functional Foods: Traditional Uses and Modern Scientific Evidence
DOI:
https://doi.org/10.31674/ijbb.2025.v02i02.004Abstract
Herbal functional foods represent a unique intersection between traditional medicine and modern nutritional science. These foods, derived from medicinal plants, have long been used in various cultural systems such as Ayurveda, Traditional Chinese Medicine (TCM), and indigenous healing practices for their health-promoting properties. In recent decades, scientific research has begun to validate many of these traditional claims, revealing bioactive compounds responsible for a range of physiological benefits including antioxidant, anti-inflammatory, immunomodulatory, and cardioprotective effects. This review explores the traditional uses of prominent herbal functional foods such as turmeric, ginger, garlic, ginseng, and holy basil, and examines contemporary scientific studies that support their efficacy and mechanisms of action. Additionally, the article discusses the challenges related to safety, standardization, and regulatory approval, while highlighting the potential of these herbs in the prevention and management of chronic diseases. The integration of traditional knowledge with modern scientific validation provides a promising foundation for the future of functional nutrition and evidence-based herbal therapeutics.
Keywords:
Herbal Functional Foods, Traditional Medicine, Phytochemicals, Scientific Evidence, Bioactive CompoundsReferences
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