Natural Bioactive Compounds in Food: Between Therapeutic Effects and Toxicity

Abstract

This study evaluates the dual role of natural bioactive compounds in food consumption, focusing on their therapeutic benefits, dose-dependent effects, and potential toxicity. Using a qualitative Systematic Literature Review (SLR) approach, this study synthesizes recent evidence to examine how natural compounds influence human health through complex biological mechanisms. The findings indicate that bioactive compounds contribute to health promotion through antioxidant and anti-inflammatory effects, but their impact is strongly dependent on dosage and exposure conditions. The concept of hormesis highlights that low doses may produce beneficial effects, whereas higher doses can lead to toxicity. In addition, natural compounds may induce adverse outcomes such as hepatotoxicity and oxidative imbalance when consumed in excessive amounts or under improper conditions. This study emphasizes that natural origin does not guarantee safety and highlights the need for integrative risk assessment approaches that consider dose-response relationships and long-term exposure