Certain carotene components, such as lycopene and beta‐carotene, are found in tomatoes, carrots, sweet potatoes, etc. and are good for human health. It gives plants their distinctive red color. A class of lipid‐soluble natural pigments known as carotenoids is the precursor of vitamin A and is vital for antioxidant defense against peroxides in cells and tissues. This review provides an overview of the current state of knowledge and research on the sources, structures, physiochemical properties, absorption and metabolism, functional advantages, and prevention of many diseases associated with lycopene and beta‐carotene. These antioxidants have been linked to a lower risk of cardiovascular disease and cancer, and they also help draw pollinators to flowers. Carrots and sweet potatoes are also rich sources of beta‐carotene, which strengthens the immune system and improves eye health. The vivid color of many plants reproductive organs, including flowers and fruits, is caused by carotenoid, a secondary metabolite that is produced in plastids. The distinctive red color and many other health advantages are attributed to lycopene. When ingested through food or supplements, lycopene and beta‐carotene help manage and prevent a number of diseases, including cancer, metabolic, inflammatory, cardiovascular, hepatic, ophthalmic, skeletal, and infertility disorders. The main point is that toxicity is uncommon, and these carotenoids are generally accepted to be safe at different doses. Including these nutrients in your diet can improve your general health and provide illness prevention.

Pomegranate (Punica granatum L.), commonly known as a seeded or granular apple, is a delectable fruit eaten worldwide. Pomegranate is one of the healthiest fruits, with a high concentration of phenolic compounds. Large quantities of byproducts, such as seeds and peels, are produced during the pomegranate juice extraction process, which causes disposal problems and environmental contamination. Pomegranate peel (PoP), which accounts for around 30%–40% of the fruit component, is a byproduct of the fruit juice manufacturing industry. PoP is a rich source of polyphenols including phenolic acids, tannins, and flavonoids, especially anthocyanin. These peels offer several functional and nutraceutical qualities owing to their bioactive ingredients, including lowering blood pressure, reducing oxidative stress, lowering cholesterol levels, and restoring heart health. PoPs have a variety of biological effects, including the ability to resist pathogenic microbes effectively, and used as an additive in various food applications. The current review focuses on the PoP's nutritional and practical attributes, as well as their functions as food additives and functional food preparations.

The integration of digital health technologies with personalized nutrition offers a transformative approach for managing diabetes and obesity. This emerging paradigm extends beyond generic dietary recommendations by tailoring interventions based on genetic, epigenetic, microbiome, and real‐time metabolic data. Tools such as continuous glucose monitors (CGMs), artificial intelligence (AI)‐driven meal planning, and mobile health applications enable dynamic dietary adjustments and improved disease monitoring. Data privacy, cost disparities, and the need for robust clinical validation are challenges that remain to be overcome, even if there is a potential benefit. This review examines the synergy between digital health technologies and precision medicine by elucidating the potential of personalized nutrition in chronic disease management. Our literature review demonstrates that tailored diet programs can enhance metabolic well‐being and overcome theoretical and practical challenges to their widespread implementation.

The significance of Seafood as a reservoir of bioactive substances is increasing. With sea creatures making up approximately half of all living organisms on the planet, seas, and oceans present many innovative materials and are believed to hold the most substantial remaining reserve of beneficial natural compounds. Seafood provides a plentiful supply of essential nutrients, including high‐quality protein, various fatty acids (such as omega‐3s), and bioactive compounds like taurine, carotenoids, and phytosterols, all contributing to its numerous health advantages. Furthermore, seafood contains bio‐lipopeptides, polysaccharides, and phenolic compounds, and it promotes health through its antioxidant and anti‐inflammatory effects. Enzymes, vitamins, and minerals further enrich its nutritional profile, supporting various metabolic processes and overall well‐being. This review emphasizes the health benefits of seafood consumption, encompassing its cardio‐protective effects that bolster heart health, its antidiabetic properties that aid in regulating blood sugar levels and its anti‐cancer effects that may lower the risk of specific cancers. Additionally, seafood contributes to anti‐obesity effects, enhances brain health, delivers antioxidative activity to combat oxidative stress, and supports maternal care during pregnancy and lactation.

The “miracle tree,” Moringa oleifera , has gained so much attention because of its spectacular nutritional profile and potential health benefits, making it one of the candidates for functional food product creation. The health benefits of M. oleifera are presented here in this review alongside its antioxidant conformation, bioactive constituents, and macro‐ and micronutrient conformation. Moringa is rapidly becoming a key and effective component in formulating healthy foodstuffs because of its outstanding anti‐inflammatory, antimicrobial, antidiabetic, antioxidant, and neuroprotective activities. Investigation into the usage of moringa products in functional foods like dairy substitutes, powders, supplements, drinks, and even snacks is also part of the review. Notwithstanding the auspicious benefits, there are also contests with product development such as issues with sensory perception, active ingredient constancy, and budget constraints. Maintainable plant‐based and healthy food demand across the sphere is pushing the novelty in the moringa industry. To improve the current contests and the scalability and suitability of moringa‐based functional foods, this review concludes with a call for additional investigation.