Bioactive composition and promising health benefits of natural food flavors and colorants: potential beyond their basic functions

摘要: The purpose of this review is to address the consumer’s preferences that have varied greatly in past decade appraising use flavor and aroma compounds development functional foods rather than consuming artificial additives. A growing interest natural flavoring agents preservatives made researchers explore other bio-functional properties flavors beyond their ability give a remarkable food.,In review, five major used significantly food industries been discussed for bioactive profile promising health benefits. Vanilla, coffee, cardamom, saffron cinnamon, despite being appreciated as flavors, got impressive benefits due ingredients, which are nutraceuticals.,Flavoring coloring these products shown positive results prevention several diseases including carcinoma neurological such Alzheimer’s Parkinson’s. Such effects attributed presence phenolic compounds, possesses free radical scavenging, anti-inflammatory antiviral antimicrobial properties. These not only show preventive mechanism against but also makes product shelf-stable by imparting effects.,This paper highlights opportunities increase over synthetic develop novel foods. Phenols, carotenoids flavonoids health-promoting components highly valued ingredients.