Emerging insights into bioactivities of umami and umami-enhancing compounds: A review

• Integrates current evidence on the bioactivities of umami and umami-enhancing compounds. • Links umami taste receptors and signal transduction with systemic physiological outcomes • Summarizes cell, animal and human studies on gut, metabolic, immune and neurological effects. In recent years, umami and umami-enhancing compounds have attracted increasing interest in the food industry because they improve palatability, shape food preferences, and promote consumption. However, comprehensive reviews of their biological activities remain scarce. This review therefore examines the significance and potential roles of umami and umami-enhancing compounds in human health. It collates and synthesizes current evidence on their bioactivities and highlights key scientific gaps and future research directions. These compounds may confer benefits beyond flavor enhancement. Habitual intake may affect long-term health outcomes, including metabolic syndrome, cardiovascular health, and neurological disorders. In addition, emerging studies suggest that their antioxidant and anti-inflammatory properties may contribute to the prevention and management of chronic diseases. Further research is needed to clarify the long-term effects of habitual intake, optimize their applications in food science and nutrition, and refine safety and regulatory frameworks. Attention should be paid to high-intake scenarios to ensure an appropriate balance between sensory improvement and health protection.