Review article
THE ROLE OF FUNCTIONAL FOODS IN MANAGING CHRONIC INFLAMMATORY CONDITIONS – A SYSTEMATIC REVIEW
Martina Arapović
orcid.org/0009-0001-8318-3038
; University of Mostar, Faculty of Agriculture and Food Technology, Biskupa Čule bb, 88 000 Mostar, Bosnia and Herzegovina
*
Leona Puljić
; University of Mostar, Faculty of Agriculture and Food Technology, Biskupa Čule bb, 88 000 Mostar, Bosnia and Herzegovina
Nikolina Kajić
; University of Mostar, Faculty of Agriculture and Food Technology, Biskupa Čule bb, 88 000 Mostar, Bosnia and Herzegovina
Sara Galić
; University of Mostar, Faculty of Agriculture and Food Technology, Biskupa Čule bb, 88 000 Mostar, Bosnia and Herzegovina
Krešimir Mastanjević
orcid.org/0000-0002-2110-6141
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 18, 31 000 Osijek, Croatia
* Corresponding author.
Abstract
Functional foods play an increasingly important role in the prevention and management of chronic inflammatory conditions due to their natural anti-inflammatory and antioxidant properties. Bioactive compounds such as polyphenols, flavonoids, omega-3 fatty acids, and probiotics have demonstrated positive effects in reducing inflammation and supporting immune function. Foods like turmeric, berries, green tea, garlic, and fatty fish have been linked to improvements in conditions such as rheumatoid arthritis, inflammatory bowel disease, and metabolic syndrome. The mechanisms behind these benefits include cytokine regulation, oxidative stress reduction, and modulation of the gut microbiota. However, while the current evidence is promising, it is mostly based on short-term or small-scale studies, with varying dosages and methodologies. Individual factors such as genetics and lifestyle also influence the effectiveness of these foods. Therefore, more robust, long-term clinical trials are needed to confirm their therapeutic potential and guide practical dietary recommendations. Overall, functional foods should not be seen as a replacement for conventional treatments, but rather as a complementary strategy. Future research should focus on personalized nutrition approaches and clearer guidelines to help integrate functional foods into routine healthcare and dietary practices.
Keywords
functional foods; chronic diseases; probiotics; prebiotics; functional peptides and proteins
Hrčak ID:
333483
URI
Publication date:
11.7.2025.
Visits: 500 *