Health Risk Assessment of Natural Compounds in Food Consumption

Abstract

This study evaluates the health risks associated with natural compounds in food consumption, focusing on toxicological mechanisms, dose–response relationships, and safety considerations. Natural compounds, including phytochemicals and herbal substances, are widely perceived as safe due to their natural origin; however, evidence indicates that their effects are highly dependent on exposure conditions. Using a qualitative Systematic Literature Review (SLR) approach, this study synthesizes recent research to examine how natural compounds interact with biological systems. The findings show that these compounds exhibit dual effects, where beneficial properties at low doses may shift to toxic outcomes at higher exposures. Key mechanisms such as oxidative stress and cellular disruption are identified as central pathways influencing health risks. Additionally, variability in composition and combined exposure from multiple compounds increases uncertainty in safety evaluation. This study highlights the need for integrated risk assessment approaches that consider dose, exposure patterns, and biological complexity in evaluating natural compounds in food systems.