Researchers are exploring the therapeutic potential and technological innovations of functional foods enriched with bioactive compounds. Various foods, including black rice, spirulina, salicornia, ziziphus spina-christi fruit, and pumpkin seeds, are being studied for their nutritional, antioxidant, and sensory properties. The potential health benefits and food applications of these bioactive compounds are being investigated, with some studies focusing on their potential to enhance modern diets.