Functional Components of Foods: Health Effects and Therapeutic Mechanisms in Metabolic Syndrome

Metabolic syndrome (MetS) is a group of metabolic diseases that coexist in the same individual. Obesity, insulin resistance, hypertension, and dyslipidemia are typical manifestations of this condition. However, systemic inflammation and metabolic-associated fatty liver disease (MASLD) are considered common causes and consequences of this condition, respectively. Although diet is crucial in both the prevention and treatment of MetS, it is also a poorly addressed aspect among the population. The inclusion of a type of food known as “functional foods” in the diet is a promising non-pharmacological alternative for treating MetS, as functional foods are characterized by high amounts of functional components that can positively modulate physiological processes leading to the onset and progression of diseases. Fibers, probiotics, omega-3 fatty acids, phytosterols, and certain pigments, such as spirulina and curcumin, are typical examples of functional food components. This document aims to provide a brief description of the characteristics of some of these components and their effects on the pathophysiology of MetS from a mechanistic perspective. According to a comprehensive review of the current literature, the functional elements of food exhibit a wide range of mechanisms to counteract MetS; however, the reduction of fat absorption, the suppression of lipogenesis, the increase in oxidation of metabolic substrates, the remodeling of the intestinal microbiota, and the reduction or suppression of inflammation through multiple pathways were the main therapeutic and preventive mechanisms responsible for their desirable effects on the onset and progression of MetS.