A Review on Functional Foods Regulate the Gut Microbiota and Mast Cell Function in Inflammatory Bowel Disease (IBD)

Inflammatory bowel disease (IBD) is a chronic condition characterised by intestinal inflammation driven by dysbiosis and immune dysfunction. Conventional therapies often have significant side effects, necessitating safer alternatives. This review explores the potential of functional foods as adjunctive therapies for IBD management. Functional foods, including prebiotics, probiotics, polyphenols, and omega-3 fatty acids, exhibit anti-inflammatory properties through various mechanisms. Prebiotics and probiotics modulate the gut microbiome, promoting the growth of beneficial bacteria and enhancing the production of anti-inflammatory metabolites. Polyphenols possess antioxidant and mast cell stabilising properties, while omega-3 fatty acids suppress pro-inflammatory cytokines. These foods can synergistically restore microbial balance, improve gut barrier function, and modulate immune responses, including reducing mast cell degranulation. Moreover, they addresses critical factors influencing their therapeutic potential, such as optimal functional food doses, bioavailability, and individual variation in response. Practical barriers to the clinical integration of functional foods, such as formulation stability, patient adherence, and regulatory constraints, are also discussed. Moreover, this review highlights the potential of dietary interventions in managing IBD by reducing reliance on medications and improving patient outcomes. However, further research is crucial to optimise the clinical application of functional foods in IBD management and to fully understand their mechanisms of action.