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Nutritional Profile and Potential Health Benefits of Super Foods: A Review

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  • Yash D. Jagdale

    (MIT School of Food Technology, MIT ADT University, Pune 412201, India)

  • Saurabh V. Mahale

    (MIT School of Food Technology, MIT ADT University, Pune 412201, India)

  • Beenish Zohra

    (Department of Nutrition & Dietetics, Sharda University, Greater Noida 201310, India)

  • Gulzar Ahmad Nayik

    (Department of Food Science & Technology, Govt. Degree College Shopian, Srinagar 192303, India)

  • Aamir Hussain Dar

    (Department of Food Technology, IUST, Pulwama 192122, India)

  • Khalid Ali Khan

    (Research Center for Advanced Materials Science (RCAMS), King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
    Unit of Bee Research and Honey Production, Faculty of Science, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
    Biology Department, Faculty of Science, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia)

  • Gholamreza Abdi

    (Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr 75169, Iran)

  • Ioannis K. Karabagias

    (Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
    Present address: Department of Food Science & Technology, School of Agricultural Sciences, University of Patras, Charilaou Trikoupi 2, 30100 Agrinio, Greece.)

Abstract

The advancement within the food and nutrition sector has resulted in the development of a special category of food, particularly referred to as “superfoods”. Superfoods are special kind of foods capable of exhibiting different positive effects involving prevention of different ailments, provide impetus to the immune system, and essential macro- and micro-nutrients in ample quantities. Nowadays, these are gaining considerable attention due to the increased health consciousness of consumers. In contrast to their exceptional health or even medicinal benefits, which are based on their long history of use, the concept of superfoods is still little understood. The category of superfoods mainly comprises different types of fruits, vegetables, grains, etc. This review sheds light on the nutritional composition as well as the possible intervention in the prevention of various chronic ailments of some significant superfoods. This manuscript could help consumers to use superfoods as part of their diet more often and very effectively.

Suggested Citation

  • Yash D. Jagdale & Saurabh V. Mahale & Beenish Zohra & Gulzar Ahmad Nayik & Aamir Hussain Dar & Khalid Ali Khan & Gholamreza Abdi & Ioannis K. Karabagias, 2021. "Nutritional Profile and Potential Health Benefits of Super Foods: A Review," Sustainability, MDPI, vol. 13(16), pages 1-27, August.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:16:p:9240-:d:616286
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    References listed on IDEAS

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    1. Stephan G.H. Meyerding & Annemone Kürzdörfer & Birgit Gassler, 2018. "Consumer Preferences for Superfood Ingredients—the Case of Bread in Germany," Sustainability, MDPI, vol. 10(12), pages 1-20, December.
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    Cited by:

    1. Fabian Kirsch & Mark Lohmann & Gaby-Fleur Böl, 2022. "The Public’s Understanding of Superfoods," Sustainability, MDPI, vol. 14(7), pages 1-12, March.

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