Chemical Characterization of Bioactive Compounds in Functional Foods for Women’s Health

Author(s)	Dr. Meena Rani, Dr. Anu Kathuria
Country	India
Abstract	Functional foods—whole foods or fortified products that provide health benefits beyond basic nutrition—are gaining global attention for improving women’s health. Their effectiveness relies heavily on the type, concentration, and bioavailability of bioactive compounds, such as isoflavones, lignans, anthocyanins, curcuminoids, omega-3 fatty acids, and probiotic metabolites. This paper reviews the chemical characterization, analytical methodologies, and physiological implications of these compounds, particularly in the context of women’s health outcomes such as bone density, hormonal balance, antioxidant defense, urogenital health, and cardiovascular wellness. Advanced analytical tools like HPLC, LC–MS/MS, GC–MS, and NMR are discussed for accurate quantification and identification. Research outcomes from multiple studies are synthesized to highlight their biochemical roles, limitations, and translational prospects. Finally, detailed future research directions are proposed to strengthen the connection between chemical evidence and functional efficacy in women-specific nutrition science.
Keywords	Functional foods, women’s health, LC–MS/MS, isoflavones, lignans, anthocyanins, curcumin, probiotics, metabolomics.
Field	Chemistry
Published In	Volume 7, Issue 5, September-October 2025
Published On	2025-10-18
DOI	https://doi.org/10.36948/ijfmr.2025.v07i05.58520

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