**4. Functional foods scientific advancement**

The content and morphology of a meal typically referred to as the feed solution, has been proven to influence the digestibility of minerals within that nourishment [20]. Numerous research looking into the development of flexible meals have discovered that interaction between micronutrients and non-nutrient within the food matrix can be multiplicative, complementary, or negating. Vitamin C, for instance, rejuvenates vitamin E and boosts the antioxidant effects of carotenoid molecules. In vitro studies have also shown that flavonoids, a subclass of phenolic phytochemicals, work in tandem with vitamin E to inhibit the oxidation of low-density lipoproteins. Given the different relationships between nutritional and non-nutrient components, the correlation coefficients of such components must always be completely explained to design functional meals with the greatest potential to benefit people's health synergistically [21].
