EXPLORING FOOD CHEMISTRY IN NUTRITION: A FOCUSED REVIEW

Authors

  • P Priyadharshini
  • K. Karthick
  • R Lavanya
  • Palthangam Ganesan
  • Maram Soumya Sree

Keywords:

Food Chemistry, Nutrition Research, Nutrient Bioavailability, Bioactive Compounds, Food Processing, Molecular Nutrition, Functional Foods, Dietary Chemicals, Analytical Techniques, Health Outcomes

Abstract

Food chemistry plays a pivotal role in understanding the relationship between food components and human nutrition. This

focused review examines the fundamental chemical constituents of foods—including macronutrients, micronutrients, and

bioactive compounds—and their transformations during processing, storage, and digestion. Emphasis is placed on how

these chemical changes influence nutrient bioavailability, flavor, safety, and overall health outcomes. Recent advances in

analytical techniques and molecular nutrition have enhanced insights into nutrient interactions, metabolic pathways, and

the impact of dietary chemicals on human physiology. By bridging food chemistry and nutrition science, this review

highlights current challenges and future directions for optimizing diet quality and developing functional foods aimed at

improving public health.

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Published

2025-09-24

How to Cite

P Priyadharshini, K. Karthick, R Lavanya, Palthangam Ganesan, & Maram Soumya Sree. (2025). EXPLORING FOOD CHEMISTRY IN NUTRITION: A FOCUSED REVIEW. The Bioscan, 20(Special Issue-3), 947–949. Retrieved from https://thebioscan.com/index.php/pub/article/view/4130

Issue

Vol. 20 No. Special Issue-3 (2025): Volume 20 Special Issue 3 July (2025)

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.