Spirulina, a blue-green microalga is an eminent functional food due to its unique nutritional and disease-mitigating properties. The main objective of this article is to present an overview of the nutritional composition of Spirulina. Along with its therapeutic potential and applications in the food industry. Studies included in this review have suggested spirulina to be a rich source of complete proteins, essential fatty acids (EFAs), vitamins, minerals and various bioactive compounds like carotenoids, chlorophyll, and xanthophylls. This makes Spirulina a promising functional food for the treatment of ailments like diabetes, cancer, cardiovascular disorders (CVDs), COVID-19, neuroinflammatory conditions and gut dysbiosis. Additionally, data from numerous studies suggest its use in food formulations, primarily in sports supplements, bakery products, beverages, dairy products, snack sources and confectionaries. It has also been used by the National Aeronautics and Space Association (NASA) for astronauts on space missions to the Moon and Mars. Furthermore, spirulina’s use as a natural food additive possesses enormous potential for further research. Owing to its high nutritional profile and disease-fighting potential, it lends itself to numerous food formulations. Therefore, based on the findings of previous studies, further progress can be made considering spirulina’s application in the food additive industry.

Iron is a vital micronutrient, involved in numerous cellular functions including DNA synthesis, oxygen transport, energy generation, and immunity enhancement. It has unique redox properties that make it necessary for multiple metabolic reactions. However, the same property warrants its tight regulation as well. Despite its widely acknowledged role in biological sciences, iron deficiency remains one of the leading micronutrient deficiencies across the globe. Understanding iron’s multifaceted roles, mechanisms of systemic regulation, and nutriture assessment, can better guide public health interventions aimed at restoring iron status in at-risk population groups. This review aims at providing a comprehensive analysis of iron’s dietary sources, metabolic role, physiological functioning, absorption enhancers and inhibitors, and systemic regulation, such as hepcidin’s role in iron homeostasis. It further evaluates commonly utilized iron assessment indicators including serum ferritin, transferrin saturation, soluble transferrin receptor, and hemoglobin their uses and limitations, particularly in the context of inflammation. Iron’s metabolic roles are closely tied to its bioavailability and transportation within the body. Nutrient interactions, regulator pathway dysregulation, and dietary pathways, all significantly affect iron status. Available iron assessment indicators are valuable but research is required to interpret findings in inflammatory states. Advancement of integrated iron assessment strategies and metabolic roles can help address iron-related disorders more effectively.

Aloe vera has historically been recognized as a versatile medicinal plant, attributable to its extensive array of therapeutic properties. Recent scientific research has shown a diverse variety of bioactive compounds in Aloe vera that contribute to its potential pharmacological capabilities. This review synthesizes contemporary data on the phytochemistry, health benefits, and potential clinical applications of Aloe vera. Anthraquinones, flavonoids, polysaccharides, and other bioactive substances found in Aloe vera exhibit significant anti-inflammatory, antioxidant, antibacterial, and immunomodulatory effects. Furthermore, its nutritional composition is exceptionally varied, since Aloe vera contains prominent vitamins, minerals, and amino acids, rendering it an outstanding supplement for sustaining overall health. Its applications have been validated in the therapy of metabolic disorders, gastrointestinal recovery, improvement of dermatological conditions, and wound healing. Aloe vera continues to garner interest in both conventional and contemporary healthcare systems due to its affordability, accessibility, and safety profile as an integrative approach.

Soybeans (Glycine max) are nutrient-dense legumes and a high-quality plant-based protein source containing all essential amino acids. With a protein content of 36–40%, soy surpasses many other plant-derived proteins in nutritional value. Its bioactive components, particularly peptides and isoflavones, contribute to reducing inflammation, oxidative stress, and the risk of chronic diseases. In undernourished regions such as Pakistan, where protein-energy malnutrition is prevalent among women and children, soy offers a sustainable and cost-effective nutritional intervention. This review synthesizes findings from biochemical analyses, nutritional profiling, and clinical trials evaluating the impact of soybean protein and its bioactive compounds on growth, metabolic health, immune function, and disease prevention. Emphasis was placed on studies relevant to food-insecure populations and technological innovations enhancing soy product bioavailability. Soy protein has been shown to have positive effects on hormonal regulation, cardiovascular health, cognitive function, and immune support. Technological approaches such as fortification and fermentation improve nutritional bioavailability and sensory acceptance. The integration of soy into local diets enhanced nutritional adequacy, promoted environmental sustainability, and aligned with Sustainable Development Goals. Soybeans represent a sustainable, nutrient-rich solution to combat protein-energy malnutrition in vulnerable communities. Their high-quality protein profile, therapeutic properties, and adaptability to local food systems make them an effective strategy for improving public health and supporting environmental resilience.

Obesity is a highly complex, multifactorial disease influenced by dynamic interactions among genetic, epigenetic, environmental, and behavioral determinants that explicitly position genetics as the core. While advances in multi-omic integration have revolutionized our understanding of adiposity pathways, translation into personalized clinical nutrition remains a critical challenge. This review systematically consolidates emerging insights into the molecular and nutrigenomic architecture of obesity by integrating data from large-scale GWAS, functional epigenomics, nutrigenetic interactions, and microbiome-mediated metabolic programming. The primary aim is to systematically organize and synthesize recent genetic and genomic findings in obesity, while also highlighting how these discoveries can be contextualized within precision nutrition frameworks. A comprehensive literature search was conducted across PubMed, Scopus, and Web of Science up to July 2024 using MeSH terms, nutrigenomic-specific queries, and multi-omics filters. Eligible studies were classified into five domains: monogenic obesity, polygenic GWAS findings, epigenomic regulation, nutrigenomic signatures, and gut microbiome contributions. Over 127 candidate genes and 253 QTLs have been implicated in obesity susceptibility. Monogenic variants (e.g., LEP, LEPR, MC4R, POMC, PCSK1) explain rare, early-onset phenotypes, while FTO (polygenic) and MC4R (monogenic mutations as well as common polygenic variants) represent major loci across populations. Epigenetic mechanisms, dietary composition, physical activity, and microbial diversity significantly recalibrate obesity trajectories. Integration of genomics, functional epigenomics, precision nutrigenomics, and microbiome science presents transformative opportunities for personalized obesity interventions. However, translation into evidence-based clinical nutrition remains limited, emphasizing the need for functional validation, cross-ancestry mapping, and AI-driven precision frameworks. Specifically, this review systematically identifies and integrates evidence from genomics, epigenomics, nutrigenomics, and microbiome studies published between 2000 and 2024, applying structured inclusion/exclusion criteria and narrative synthesis to highlight translational pathways for precision nutrition.

It is now widely understood that black rice, also known as Oryza sativa L., is a functional food and a nutritional powerhouse. In the past, it was known as forbidden rice. The current analytical viewpoints on recent breakthroughs in black rice research are investigated in this review paper. Topics covered include the bioactive chemicals of black rice, its potential therapeutic applications, and its applications in the food business. The fact that black rice includes bioactive compounds that have antioxidants, cardiovascular preventative properties, and anti-diabetic effects has been proven through clinical and metabolomic research. Additionally, this study addresses recent innovations in the gluten-free sector and packaging, as well as showing how processing methods influence bioactive substances. It is anticipated that the global market for black rice would be worth USD 15.14 billion by the year 2030. This reflects the growing demand among consumers for nutrient-dense superfoods. Taking this into consideration, there is a need for additional investigation into the true potential of black rice in the food and wellness business. This is necessary to ensure that this superfood may be utilized to the fullest extent of its potential in the future.