BIOACTIVE COMPOUNDS IN FOODS AND THEIR POTENTIAL TO MODULATE DRUG ACTION AND TOXICITY

Abstract

Abstract: Bioactive compounds in foods have garnered significant attention for their potential to modulate drug action and toxicity, offering a promising avenue for enhancing therapeutic efficacy and reducing adverse effects. These compounds, which include polyphenols, flavonoids, and carotenoids, are known for their diverse pharmacological properties, such as antioxidant, anti-inflammatory, and enzyme-modulating effects. This paper explores the interaction between bioactive food components and pharmacological agents, highlighting their role in altering drug metabolism, enhancing drug efficacy, and mitigating toxicity. By reviewing current literature and integrating recent findings, this research elucidates how bioactive compounds can influence drug bioavailability, pharmacokinetics, and pharmacodynamics. Additionally, the paper discusses the mechanisms through which these compounds interact with drug-metabolizing enzymes and transport proteins, and their implications for personalized medicine and dietary recommendations. The study aims to bridge the gap between nutrition science and pharmacology, providing insights into how dietary interventions can complement drug therapy and improve overall health outcomes.