Molecular Mechanisms of Food Bioactive Constituents in the Management of Obesity and Hypertension: A Critical Review

ABSTRACT Obesity and hypertension are among the most pressing global public health challenges. They frequently co‐exist, with obesity‐related hypertension accounting for an estimated 75% of the hypertension burden. Current forecasts indicate that as many as 3.8 billion adults may be living with overweight or obesity by 2050, whereas hypertension is increasingly diagnosed in younger populations. Attention has consequently turned to food bioactive constituents, including phenolic compounds, saponins, carotenoids, alkaloids, dietary fiber and bioactive peptides, as adjuncts to conventional therapy for obesity and hypertension treatment. This review critically appraises the molecular mechanisms through which these constituents act, focusing on the modulation of inflammatory signalling, oxidative stress, insulin resistance, gut microbial ecology, endothelial function and the renin–angiotensin–aldosterone system. The available evidence is evaluated against study design and dose; the recovery, purification and delivery strategies that govern the incorporation of these compounds into food systems are also considered. Although preclinical findings are consistently favourable, adequately randomised and controlled trials remain scarce. Priority should therefore be given to standardised dosing, bioavailability enhancement and long‐term safety evaluation, without which standardised dietary treatment protocols cannot be established.