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Food as Medicine in Nutrition and Microbiology Perspectives
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Author(s): Udugalage Isuru Harsha Kumara (Lincoln University College, Malaysia), Welisarage Crista Ridmie Sumilaka Fernando (Lincoln University College, Malaysia)and Gunavathy Selvarajh (Lincoln University College, Malaysia)
Copyright: 2026
Pages: 28
Source title:
Exploring the Science of Food as Medicine
Source Author(s)/Editor(s): Gunavathy Selvarajh (Lincoln University College, Malaysia)
DOI: 10.4018/979-8-3373-1439-6.ch009
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Abstract
The concept of “food as medicine” is rapidly gaining momentum, bridging traditional wisdom with cutting-edge scientific research. This chapter explores the historical evolution of food's role in health, from its cultural roots in ancient medicinal practices to its disease prevention and treatment in the 21st-century integration into modern healthcare systems. Defining this paradigm's scope and contemporary relevance, the discussion establishes a foundation for understanding how food contributes to medicine. The science of nutritional therapeutics highlights bioactive compounds such as flavonoids, probiotics, and omega-3 fatty acids, which influence cellular and molecular pathways to deliver therapeutic benefits. Mechanisms like anti-inflammatory responses, antioxidant activity, and immune modulation are explored, focusing on functional foods and nutraceuticals. The gut-brain axis is a pivotal area of study, shedding light on the impact of diet on mental health and cognitive function.
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