Applications of food science innovations in sports nutrition: from laboratory research to endurance sports practice

Cutting-edge innovations in food science are driving sports nutrition from traditional supplementation toward a new paradigm based on molecular mechanisms and personalized interventions. This article illustrates the full chain of research advances in this field, from the laboratory to sports practice. It focuses on how microencapsulation, nanotechnology, and other processing technologies can overcome bottlenecks in the stability and delivery of active ingredients, thereby significantly improving their bioavailability. Furthermore, with the help of metabolomics and other omics techniques, it reveals the molecular pathways through which natural active ingredients regulate metabolism and alleviate exercise-induced fatigue and injury. In addition, the paper critically assesses the heterogeneity of current nutritional supplementation strategies in different sports and individual athletes, as well as the challenges faced by the industry in terms of scientific evidence and regulation. Looking to the future, the article constructs a new framework for precision sports nutrition that incorporates artificial intelligence, multi-omics-guided personalised nutrition, and sustainable manufacturing technologies, providing forward-looking insights to empower athletes to achieve peak performance and long-term health.