African Journal of Food Science and Technology

Friedrich Emma^* Department of Food and Environment, University of Foggia, Via Napoli, Foggia, Italy
^*Corresponding Author:
Friedrich Emma, Department of Food and Environment, University of Foggia, Italy, Email: emma.friedrich@unifg.it

Received: 02-Jun-2023 Editor assigned: 03-Jun-2023 Reviewed: 17-Jun-2023 Revised: 22-Jun-2023 Published: 28-Jun-2023, DOI: http:/dx.doi.org/10.14303//ajfst.2023.029

Africa is known for its rich biodiversity and diverse traditional food systems, which offer a wide array of bioactive compounds that contribute to the health and well-being of individuals. In recent years, there has been growing interest in the identification, characterization, and application of bioactive compounds found in African foods for their potential health benefits. This article aims to explore the significance of bioactive compounds and functional foods in Africa, highlighting their health benefits and the technological applications that harness their potential. Bioactive compounds are natural substances found in foods that exert specific physiological effects beyond basic nutrition. They play a crucial role in promoting health and preventing chronic diseases. Africa is blessed with a plethora of bioactive compounds, including polyphenols, carotenoids, flavonoids, terpenes, and phytochemicals. These compounds are found in various indigenous fruits, vegetables, herbs, spices, grains, and legumes consumed across the continent (Balino-Zuazo & Barranco 2016).

Several studies have revealed the presence of bioactive compounds with antioxidant, anti-inflammatory, antimicrobial, anticancer, and cardioprotective properties in African foods. For instance, baobab fruit, known as the "tree of life," is rich in vitamin C, phenolic compounds, and antioxidants, which contribute to its immune-boosting and anti-inflammatory effects. Similarly, moringa leaves, a widely consumed leafy green vegetable, are packed with vitamins, minerals, and flavonoids, offering antioxidant and anti-diabetic properties (Chalupowicz, 2020).

Functional foods are those that provide health benefits beyond basic nutrition, primarily due to their bioactive compounds. African functional foods have been traditionally used for their medicinal properties and are gaining recognition for their potential to promote health and prevent diseases. Incorporating these foods into the diet can contribute to improved overall well-being and the prevention of chronic diseases such as diabetes, obesity, cardiovascular diseases, and certain types of cancer (Chaudhry, 2008).

African functional foods have been linked to various health benefits. For example, the consumption of traditional African grains like teff, fonio, and sorghum has been associated with improved glycemic control, making them suitable for individuals with diabetes. Additionally, the consumption of African leafy vegetables such as amaranth and kale has been shown to reduce the risk of cardiovascular diseases and certain types of cancer due to their high antioxidant content. Technological advancements have played a crucial role in harnessing the potential of bioactive compounds and developing functional foods in Africa. Food processing techniques such as extraction, encapsulation, fermentation, and preservation have been employed to preserve the bioactive compounds while maintaining their health benefits.

Extraction methods such as solvent extraction, supercritical fluid extraction, and microwave-assisted extraction have been used to isolate and concentrate bioactive compounds from African foods. This enables the production of concentrated extracts or powders that can be incorporated into various food products to enhance their functional properties (Cheng, 2006).

Encapsulation techniques, such as microencapsulation and nanoencapsulation, have been employed to protect bioactive compounds from degradation, increase their stability, and control their release during digestion. This allows for the development of functional food products with improved bioavailability and targeted delivery of bioactive compounds to specific body tissues. Fermentation processes have been used to enhance the bioavailability and functionality of African foods. Fermentation not only improves the digestibility of certain food components but also increases the production of bioactive compounds, such as probiotics, prebiotics, and bioactive peptides. Fermented foods like ogi, iru, and dawadawa are examples of traditional African products that undergo fermentation to enhance their nutritional and health-promoting properties (Shi et al., 2018).

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Citation: Emma F (2023). Bioactive compounds and functional foods in africa: Exploring health benefits and technological applications. AJFST: 029.