Bioactive Non-nutrients

Overview

Bioactive non-nutrients are compounds in foods that, while not essential for basic nutrition like vitamins or minerals, exert biological effects in the body that may influence health. Research published in the International Journal of Nutrition examines several categories of these compounds and their physiological impacts. Studies have investigated probiotics in fermented foods and their anti-inflammatory properties at the cellular and molecular level, as well as the broader concept of functional foods that deliver health benefits beyond basic nutrition. The journal has explored specific bioactive sources including spices, examining their physicochemical properties and mineral content, and mushroom powders, particularly their acute effects on postprandial lipemia and glycemia following high-fat meals. Research on oregano extract has addressed both food preservation applications and gastrointestinal health benefits. Additional work has examined how food processing affects bioactive compounds, such as the impact of chemical refining on phenolics and antioxidant activity in sunflower oil. Emerging areas include the potential role of dietary microRNA as bioactive components and the relationship between dairy consumption and immune response. This body of work contributes to understanding how non-nutrient food components may support health outcomes beyond meeting basic nutritional requirements.

Research published in this journal

9 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 9 articles above have been cited 227 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

• Doğal Şifa Kaynakları: Baharatlar
  2026 · MANAS Sosyal Araştırmalar Dergisi
• Intraplant and Interspecific Antioxidant Interactions in Origanum vulgare and Mentha aquatica
  2026 · Molecules
• Exploring the effect of phenological stage, plant part and drying on oil quantity and quality of a new Indian variety of Oregano vulgare var. CIM-Sudeeksha under agroclimate of Uttarakhand foothills
  2026 · Environmental Sustainability
• Functional foods: An effective tool in the management of xenobiotic-induced human health challenges
  2026 · European Journal of Life Sciences
• Evaluation of the effect of carboxy methyl cellulose coating incorporated with Origanum vulgare L. and Trachyspermum Copticum nanoemulsions on shelf life extention of refrigerated ostrich meat
  2026 · Journal of Food Measurement and Characterization
• Herbal Candy Innovation from Oregano, Lemon, and Lemongrass: A School-Based Nutrition and Entrepreneurship Initiative for Health and Well-Being
  2026 · International Journal of Multidisciplinary Applied Business and Education Research
• Prospects of Bioactive Compounds in Designing Functional Foods: Challenges and Solutions
  2026 · Foods
• Phytonutrients From Edible Oil Refining Waste‐Streams: Recent Advances in Recovery and Valorization Approaches Towards a Zero‐Waste Economy
  2026 · Comprehensive Reviews in Food Science and Food Safety

A sample of recent works citing this journal's research on Bioactive Non-nutrients, linking to each citing work.

This page summarises published research for orientation; it is not medical or professional advice.

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