Safety and Toxicological Implications of Natural Bioactive Compounds in Food Systems

Abstract

Natural bioactive compounds are widely used in food systems due to their functional and health-promoting properties; however, their safety remains a critical concern. This study evaluates the toxicological implications of these compounds by synthesizing recent evidence on their biological effects, contamination risks, and regulatory challenges. A qualitative Systematic Literature Review (SLR) approach was applied to analyze peer-reviewed studies published between 2017 and 2025. The findings indicate that natural compounds exhibit dual effects, where beneficial outcomes may shift to toxicity depending on dosage, exposure conditions, and individual variability. In addition, contamination from heavy metals, microbial agents, and environmental factors significantly influences their safety profiles. Toxicological mechanisms are associated with oxidative stress, inflammation, and molecular interactions. The study highlights limitations in current regulatory frameworks and emphasizes the need for standardized evaluation methods to ensure safe use of natural bioactive compounds in food systems