Ognenoska, Violeta and Pavlovska, Gorica (2025) THE POWER OF SUPERFOODS: UNLOCKING HEALTH BENEFITS, NUTRITIONAL VALUE AND SUSTAINABLE CHOICES. KNOWLEDGE – International Journal.
Full text not available from this repository.Abstract
Superfoods are nutrient-dense foods with exceptional biological value, offering high bioavailability and
bioactivity within the body due to their remarkable concentrations of essential nutrients and bioactive compounds. In
a world where chronic diseases, lifestyle-related health issues and environmental concerns are on the rise, the
identification and integration of healthier and more sustainable food sources have become crucial. Superfoods play a
significant role in this paradigm shift by providing a rich supply of essential macro and micronutrients, antioxidants
and bioactive compounds that contribute to overall well-being, disease prevention and immune system support.
Their popularity has surged globally, driven by growing consumer awareness, scientific research supporting their
health benefits and an increasing demand for functional foods that promote longevity and enhance quality of life.
Despite the widespread recognition of their nutritional and therapeutic advantages, many of which are supported by
a long history of traditional use-the definition and classification of superfoods remain somewhat ambiguous. This is
largely due to a lack of regulatory consensus, varied scientific perspectives and marketing-driven claims that
sometimes exaggerate their benefits. Among superfoods, certain categories such as superfruits stand out for their
exceptional antioxidant activity, polyphenol content and potential protective effects against chronic diseases,
including cardiovascular conditions, diabetes and neurodegenerative disorders. Various plant-based superfoods,
including berries, nuts, seeds and leafy greens, have been extensively studied for their role in reducing oxidative
stress, improving metabolic health and modulating inflammatory responses. Moreover, certain animal-derived
superfoods, such as fatty fish and fermented dairy products, contribute valuable nutrients such as omega-3 fatty
acids, probiotics and high-quality proteins essential for brain function and overall metabolic balance.
Beyond their health benefits, superfoods are also at the center of discussions regarding sustainability and ethical
food consumption. While some superfoods, such as locally sourced whole grains and legumes, align with
sustainable food systems, others, such as exotic berries and certain trendy plant-based products raise concerns about
environmental impact, fair trade practices, and carbon footprints due to global transportation and commercialization.
The rapid commercialization of these foods has led to deforestation, soil depletion and increased pressure on local
farming communities, emphasizing the need for sustainable sourcing practices and mindful consumer choices.
Additionally, microalgae-based foods, such as Spirulina and Chlorella, are emerging as highly sustainable
alternatives, offering exceptional nutritional benefits with minimal environmental impact. This review aims to
provide a comprehensive exploration of the nutritional composition, health benefits and sustainability considerations
associated with superfoods, by presenting evidence-based insights into their functional properties and potential role
in preventing chronic diseases. As research on superfoods continues to evolve, bridging the gap between scientific
validation and consumer awareness remains essential in maximizing their health potential while ensuring their
production and consumption align with environmental and ethical standards.
Keywords: Superfoods, Nutrition, Health, Chronic Disease Prevention, Sustainability
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Natural sciences > Chemical sciences |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 21 Nov 2025 12:38 |
| Last Modified: | 21 Nov 2025 12:38 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/11224 |
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