الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Immune dysfunction, which is responsible for the development of human diseases including cancer, is caused by a diversity of factors. Thus, regulation of the factors influencing the immune response is a potentially effective strategy to counter diseases. Presently, several immune adjuvants are used in clinical practice to enhance the immune response and host defense ability; however, synthetic drugs can exert negative side effects. Accordingly, the search for natural products of plant and animal origins as new leads for the development of potent and safe immune boosters is gaining considerable research interest. Functional foods have been shown to exert several immune-modulatory effects in humans; therefore, the application of newagents to enhance immunological and specific host defenses is a promising approach. In this study, we have provided an up-to-date report on the use as well as the known and potential mechanisms of bioactive compounds obtained from different functional foods as natural immune boosters. Bioactive compounds promote immunity through multiple mechanisms, including influencing the immune organs, cellular immunity, humoral immunity, nonspecific immunity, and immune-related signal transduction pathways. Improvement of the immune response in a natural manner represents an excellent prospect for disease prevention and treatment and is worthy of further research and development using approaches of modern science and technology. In the last few years, preventive medicine has experienced a great progress, particularly in the developed countries. Previous studies have revealed that nutrition has a vital role in chronic diseases prevention, since most of them can be associated with diet. Functional foods enter the idea of contemplating food not only needed for living but also as a source of physical and mental well-being, encouraging the reduction and prevention of risk factors for various diseases or improving specific physiological functions. Regarding the immune system, several studies have stated that not only probiotics and prebiotics, but also micronutrients existed in the functional food could cause an improvement of immunocompetence. Herein, the influences of some functional foods and components, such as probiotics, prebiotics, and dietary antioxidants (vitamins C, A and E) on the immune system function are summarized. Nevertheless, the optimal consumption amount and recommended levels of functional foods have not yet been recognized. Therefore, to eradicate the debate surrounding functional foods, additional research investigations are required, both on human and on experimental animals. In conclusion: attempts should be focused on the eventual goal, that is, a ‘functional diet’.