Food prescription Programs: A new Paradigm in Clinical Care Food as a Medicine The role of Phytochemicals in Human Health
Nidhi Bais, Ravikant Gupta and Sachin K Jain
Faculty of Pharmacy, Oriental University, Indore - 453555 (India)
ABSTRACT
The idea of “food as a medicine” has its origins in ancient healing systems and is currently receiving more attention in clinical settings and scientific inquiry. The therapeutic potential of food and its bioactive ingredients in the management and prevention of chronic illnesses, such as diabetes, obesity, cardiovascular disease, and neurodegenerative diseases, is examined in this article. Functional foods, phytochemicals, and nutraceuticals are highlighted for their ability to alter metabolic pathways, lower inflammation, and boost immune function. The study also emphasizes the increasing amount of data that shows better health outcomes are associated with dietary patterns like plant-based and Mediterranean diets. It also looks at how food-based treatments might be included into individualized nutrition plans and public health regulations. The “food as medicine” concept provides a sustainable and comprehensive strategy for illness prevention and health promotion in the twenty-first century by bridging the gap between nutrition research and medicine.