Synergistic potential of natural sweeteners and functional ingredients in enhancing human health

Purpose This paper aims to examine the synergistic potential of natural sweeteners and functional ingredients in developing healthier food formulations and improving human health. It focuses on natural sweeteners, including stevia, honey, monk fruit and date syrup, together with functional ingredients such as polyphenols, dietary fibre and omega-3 fatty acids. Current scientific evidence is synthesized to evaluate their effectiveness as refined sugar alternatives for enhancing nutritional quality, antioxidant activity and metabolic health. Design/methodology/approach This study adopts a narrative approach by analysing recent studies on natural sweeteners and functional ingredients. The review synthesizes information on glycaemic response, antioxidant activity, metabolic health effects and formulation challenges. Additionally, technological aspects such as ingredient interactions, sensory quality, processing stability and packaging considerations were assessed to provide an understanding of their role in functional food development. Findings The review indicates that natural sweeteners can effectively reduce refined sugar consumption while providing bioactive compounds and antioxidants. When these sweeteners combined with functional ingredients, consists of polyphenols, fibre, and omega-3 fatty acids contribute to improved metabolic health, enhanced antioxidant capacity and increased nutrient density in food products. The synergistic interaction between these components may help lower glycaemic response, support cardiovascular health and reduce oxidative stress. Originality/value This review provides a comprehensive perspective on the synergistic interaction between natural sweeteners and functional ingredients in functional food development. Unlike studies that examine these components separately, this work highlights their combined nutritional and technological benefits in improving health outcomes and product formulation.