Maximizing Biotic Food as Nutraceuticals: A Comprehensive Exploration

Main Article Content

Olatomiwa Ariyo
Tolulope Akinyemi


The quest for optimal health and nutrition has led to a paradigm shift in our approach to food, with an increasing emphasis on harnessing the potential of biotic components as nutraceuticals. This study investigates the concept of maximizing biotic food as nutraceuticals, exploring the intersection of nutrition, medicine, and sustainable agriculture, and to unravel the diverse array of health-promoting compounds inherent in natural, living organisms. . Biotic foods, including fruits, vegetables, and fermented products, possess a rich tapestry of bioactive components, ranging from phytochemicals and antioxidants to probiotics and enzymes. Biotic foods encompass a spectrum of living organisms such as probiotics, prebiotics, and beneficial microorganisms that confer health benefits beyond basic nutrition. By unlocking the intricate interplay between the human microbiome and biotic foods, this study seeks to unravel the therapeutic potential inherent in these living entities. As scientific understanding advances, there is a growing recognition of the significance of biotic foods as potent sources of nutraceuticals. Nutraceuticals, a portmanteau of “nutrition” and “pharmaceuticals,” refer to bioactive compounds in food that provide health benefits beyond basic nutrition.

Article Details

How to Cite
Ariyo, O., & Akinyemi, T. (2024). Maximizing Biotic Food as Nutraceuticals: A Comprehensive Exploration . ABUAD International Journal of Natural and Applied Sciences, 4(1), 33-38.


Appel, L. J. (1997). A Clinical Trial of the Effects of Dietary Patterns on Blood Pressure. The New England Journal of Medicine, 336(16), 1117-1124.

Boyer, J. and Liu, R. H. (2004). Apple phytochemicals and their health benefits. Nutrition Journal, 3(1), 5.

Celis-Morales, C. (2017). Effect of personalized nutrition on health-related behaviour change: Evidence from the Food4Me European randomized controlled trial. International Journal of Epidemiology, 46(2), 578-588.

Calder, P. C. (2015). Marine omega-3 fatty acids and inflammatory processes: Effects, mechanisms and clinical relevance. Biochimica et Biophysica Acta (BBA)-Molecular and Cell Biology of Lipids, 1851(4), 469-484.

Chakrabarti, S., Jahandideh, F. and Wu, J (2014). Milk proteins as precursors of bioactive peptides. Comprehensive Reviews in Food Science and Food Safety, 10(4), 175-186.

Chiva-Blanch, G. and Visioli, F. (2018). Polyphenols and health: Moving beyond antioxidants. Journal of Berry Research, 8(1), 63-71.

Chopra, M., O'Neill, M. E., Keogh, N., Wortley, G., Southon, S. and Thurnham, D. I. (2017). Influence of increased fruit and vegetable intake on plasma and lipoprotein carotenoids and LDL oxidation in smokers and nonsmokers. Clinical Chemistry, 46(11), 1818-1829.DeFelice, S. L. (2002). The nutraceutical revolution: Its impact on food industry R&D. Trends in Food Science & Technology, 13(3), 85-88.

Cryan, J. F. and Dinan, T. G. (2012). Mind-altering microorganisms: The impact of the gut microbiota on brain and behaviour. Nature Reviews Neuroscience, 13(10), 701-712.

David, L. A. (2014). Diet Rapidly and Reproducibly Alters the Human Gut Microbiome. Nature, 505(7484), 559-563.

Dreher, D. and Junod, A. F. (2012). Role of fruits and vegetables in maintaining health. Outcomes Research, 14, 459-471.

Estruch, R. (2018). Primary prevention of cardiovascular disease with a Mediterranean diet supplemented with extra-virgin olive oil or nuts. New England Journal of Medicine, 378(25), e34.

Gehring, W. J., Niemann, H. and Willert, K. (2014). The biochemistry of wingless signaling and its relevance to cancer. Annual Review of Biochemistry, 74, 775-827.

Gómez-Gallego, C., Pohl, S., Salminen, S., De Vos, W. M. and Kneifel, W. (2018). Akkermansia muciniphila: A novel functional microbe with probiotic properties. Beneficial Microbes, 9(5), 611-624.

González-Gallego, J., García-Mediavilla, M. V. and Sánchez-Campos, S. (2010). Polyphenols: Inflammatory mediators and modulators of gut barrier function. British Journal of Nutrition, 104(S3), S27-S34.

Grosso, G., Micek, A., Godos, J., Pajak, A., Sciacca, S., Galvano, F. and Giovannucci, E. L. (2017). Dietary flavonoid and lignan intake and mortality in prospective cohort studies: Systematic review and dose-response meta-analysis. The American Journal of Epidemiology, 185(12), 1304-1316.

Hewlings, S. J. and Kalman, D. S. (2017). Curcumin: A review of its effects on human health. Foods, 6(10), 92.

Hill, C. (2014). Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology & Hepatology, 11(8), 506-514.

Hurrell, R. F. (2003). Enhancing the Absorption of Fortification Iron: A Saturated Hydroxypropyl Starch-Iron Complex. The American Journal of Clinical Nutrition, 77(6), 1448-1453.

Johnson, E. J. (2002). Potential role of dietary carotenoids in reducing the risk of age-related macular degeneration: A review of current evidence. American Journal of Clinical Nutrition, 76(Suppl. 1), 288S-293S.

Kris-Etherton, P. M., Harris, W. S. and Appel, L. J. (2002). Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Arteriosclerosis, Thrombosis, and Vascular Biology, 23(2), e20-e30. ttps://

Kris-Etherton, P. M., Harris, W. S. and Appel, L. J. (2002). Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circulation, 106(21), 2747-2757.

Kumar, P. and Pandey, A. (2013). Chemistry and biological activities of flavonoids: An overview. The Scientific World Journal, 2013, 162750.

Liu, R. H. (2017). Optimizing the bioactive compounds in fortifying foods. Advances in Nutrition, 8(5), 758-770.

Manach, C. (2004). Bioavailability, metabolism and physiological impact of 4-oxo-flavonoids. Critical Reviews in Food Science and Nutrition, 44(4), 193-205.

Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B. and Hutkins, R. (2017). Health benefits of fermented foods: Microbiota and beyond. Current Opinion in Biotechnology, 44, 94-102.

Martínez-González, M. A., Salas-Salvadó, J., Estruch, R., Corella, D., Fitó, M., Ros, E. and Lapetra, J. (2019). Benefits of the Mediterranean Diet: Insights From the PREDIMED Study. Progress in Cardiovascular Diseases, 62(1), 9-17.

Marx, W., Ried, K., McCarthy, A. L., Vitetta, L. and Sali, A. (2015). Ginger-Mechanism of action in chemotherapy-induced nausea and vomiting: A review. Critical Reviews in Food Science and Nutrition, 57(1), 141-146.

Ordovas, J. M. (2004). Nutrigenetics, plasma lipids, and cardiovascular risk. Journal of the American Dietetic Association, 104(1), 111-116.

Prior, R. L. and Cao, G. (1999). Antioxidant phytochemicals in fruits and vegetables: Diet and health implications. HortScience, 34(4), 808-812.

Raal, A., Orav, A., Püssa, T. and Valner, C. (2012). Comparative content of some bioactive compounds in plant leaves and berries of two Sorbus species. The Scientific World Journal, 2012, 1-9.

Roberfroid, M. B. (2002). Functional foods: concepts and application to inulin and oligofructose. British Journal of Nutrition, 87(S2), S139-S143.

Robinson, T. N. (2014). Preventing childhood obesity: A solution-oriented research paradigm. American Journal of Preventive Medicine, 47(3), 327-335.

Satija, A. (2017). Healthful and unhealthful plant-based diets and the risk of coronary heart disease in U.S. adults. Journal of the American College of Cardiology, 70(4), 411-422.

Satija, A. (2017). Plant-Based Dietary Patterns and Incidence of Type 2 Diabetes in US Men and Women: Results from Three Prospective Cohort Studies. PLOS Medicine, 14(7), e1002039.

Scalbert, A., Williamson, G. and Manach, C. (2020). Dietary polyphenols and the prevention of diseases. Critical Reviews in Food Science and Nutrition, 45(4), 287-306.

Schwingshackl, L., Hoffmann, G., Missbach, B., Stelmach-Mardas, M. and Boeing, H. (2017). An umbrella review of nuts intake and risk of cardiovascular disease. Current Pharmaceutical Design, 23(8), 1016-1027.

Selvam, C. (2019). Biotechnological approaches in nutraceuticals production. In Nutraceuticals (pp. 187-200). Woodhead Publishing.

Smith, T. J., Yang, G., Seril, D. N. and Liao, J. (2018). Kim, phytochemicals and colorectal cancer. Journal of Nutritional Science and Vitaminology, 64(5), 389-395.

Yamori, Y. (2001). Dietary Intake of Potassium and Magnesium and the Risk of Stroke: The Osaka Health Survey. Stroke, 32(12), 2874-2879