Introduction to Bioactive Compounds in Food Sources, Significance, Extraction Methods, and Health Benefits

In recent years, our focus has shifted to naturally available bioactive compounds in foods to improve our health and boost our immunity. These bioactive compounds, commonly called phytochemicals, are found widely in the plant kingdom. They have been part of our diet, for years unknown. They are used to impart flavour and colour to foods and have several health benefits. These compounds possess anti-oxidant, anti-microbial, anti-carcinogenic, analgesic, antipyretic, and anti-inflammatory properties. They improve the consumer’s health by regulating several metabolic processes in the body. They are categorised as alkaloids, polyphenols, flavonoids, and essential oils. There is a connection between the bioavailability of bioactive compounds and the method by which they are extracted. In this regard, this chapter deals with the categories of bioactive compounds in detail, their beneficial properties, and suitable extraction methods, both conventional and non-conventional methods.