Czech J. Food Sci., X:X | DOI: 10.17221/56/2026-CJFS

Functional soups as food matrices for bioactive compounds: Implications for cognitive healthReview

Dorota Gajowniczek-A³asa ORCID...1, Ewa Baranowska-Wójcik ORCID...1, Joanna Grzelczyk ORCID...2, Dominik Szwajgier ORCID...1
1 Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Lublin, Poland
2 Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland

Nutritional strategies supporting healthy ageing and cognitive well-being have gained increasing attention as global populations age. Among dietary approaches, foods rich in bioactive compounds are of particular interest due to their potential involvement in biological pathways relevant to cognitive function. Soups represent versatile food matrices for incorporating and delivering a wide range of plant-derived ingredients, including vegetables, legumes, herbs, and mushrooms. These ingredients provide bioactive compounds such as polyphenols, carotenoids, terpenoids, dietary fibre, and other phytochemicals exhibiting antioxidant, anti-inflammatory, and enzyme-modulating properties. Evidence from nutritional, experimental, and mechanistic studies suggests that such compounds may influence processes associated with cognitive health, including oxidative balance, inflammatory responses, and gut–brain axis interactions. In addition, food-processing technologies such as pulsed electric fields and high hydrostatic pressure may improve the retention and bioaccessibility of selected bioactive compounds in soup-based foods. However, direct evidence linking soup consumption with cognitive outcomes remains limited, and much of the available literature is derived from studies on individual ingredients, isolated compounds, or experimental models. This review critically examines the role of soups as functional food matrices for the delivery of bioactive compounds associated with cognitive health, rather than as independently proven neuroprotective interventions. Particular attention is given to distinguishing direct soup-based evidence from ingredient-based and mechanistic studies, while also discussing the influence of technological processing on bioactive compound stability, bioaccessibility, and the potential nutritional value of functional soup formulations.

Keywords: bioaccessibility; food processing; thermal stability; phytochemicals; plant-based ingredients; food formulation

Received: April 3, 2026; Revised: August 28, 2026; Accepted: August 31, 2026; Prepublished online: October 22, 2026 

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