**2.3 Herbal products**

For years ago, herbs have been used in various forms to treat several pathological conditions, some examples are polyphenols (quercetin, catechins, caffeic, and tannuic acid), which can chelate iron consequently, this can mitigate neurodegenerative diseases like Alzheimer's disease since the iron build-up is one of the causes of neuronal damage [12]. A study conducted by Chopra et al. showed that propolis can have protective effects against myocardial injuries due to its free radical scavenging effect [13]. Curcumin has shown neuroprotective properties by modifying the expression of inflammatory cytokines, reducing the oxidized protein, and increasing interleukin-1ß. Curcumin also interacts with iron and copper ions and chelates these metals and suppresses oxidative damage, inflammation, and cognitive deficits in neurons [14]. Thus, the use of herbal extracts in different food products can have disease prevention and health-promoting advantages.

#### **2.4 Fruits and vegetables**

Fruits and vegetables contain a wide range of substances, which have healthpromoting effects and can reduce the risk of various diseases with their antioxidant, anti-inflammatory, and cardioprotective properties. A variety of polyphenols, in which anthocyanins, flavanols, and catechins, phenolic acids like hydroxycinnamic acids, and tannins like proanthocyanins and ellagitannins are among the more important ones due to their disease preventive effects are substances that mainly exist in berry fruit [15]. Resveratrol, which is the phytochemical present in red grapes has shown lipidmodifying and antioxidant effects [16]. Lycopene is a carotenoid that majorly is known for existing in tomatoes and it is valuable as a functional food component Because it inhibits oxidative stress, hypertension, and atherosclerosis [17].

#### **2.5 Marine products**

Marine world has incredible biodiversity which includes marine plants, microorganisms, sponges, fish, etc. Therefore, the aquatic environment offers a vast array of functional compounds including omega 3 (ω3)-polyunsaturated fatty acids (PUFA), chitosan, chitosan oligosaccharides, glucosamine, carotenoids and xanthophylls, marine enzymes, and protein hydrolysates [18].

#### **2.6 Probiotics and prebiotics**

Probiotics are live microorganisms, commonly bacteria, that consuming an adequate amount of them can benefit the host. Prebiotics are oligosaccharides that the human body's enzymes cannot digest, but are used by limited strains of bacteria, mainly microflora (intestinal bacteria), and promote their growth and again have advantages for the host's health [19]. *Lactobacillus* and *Bifidobacteria* are the common strains of probiotics that have been investigated in research and used in functional foods [15, 20].
