## 1 Introduction  
The global increase in the prevalence of several chronic diseases has caused an inverse correlation to consumers' awareness regarding their dietary habits as reflected by the emerging demand for foods with potential health-promoting benefits. For instance, the incidence of diabetes, cardiovascular and neurodegenerative diseases among others has been linked to food consumption attitude. In particular, obesity has been outlined by the World Health Organization (WHO) as the epidemic of the last decades; in 2016 more than 1.9 billion adults were found to be overweight, whereas 13% of the world adult population (aged older than 18 years) were obese, based on the measurements of body mass index (BMI) [1]. Obese individuals with high BMI are also in the group of elevated risk of cardiovascular diseases (CVDs), the leading cause of death worldwide. Increased BMI values also relate to degenerative diseases and musculoskeletal disorders (e.g., osteoarthritis, Alzheimer's disease, and dementia) and some types of cancer. Diet modification plays a pivotal role to prevent obesity, thereby reducing the risk of CVDs and cognitive function towards protecting heart and brain health. Regardless the molecular and genetic factors, the incidence of neurodegenerative diseases in ageing population is also affected by the diet. For instance, significant research has focused to elucidate the mechanistic action of polyphenols with neuroprotective potential via the consumption of micronutrients and secondary plant metabolites [2; 3]. Metabolic syndrome is a combination of at least three factors that appear together, leading to high risk of CVD and type 2 diabetes. Changes in dietary patterns and lifestyle to prevent and manage metabolic syndrome, are associated with the inclusion of functional foods and dietary supplements with bioactive compounds [4]. Specific components obtained through diet can mediate the metabolic syndrome by supporting homeostatic mechanisms and preventing oxidative stress [5]. Functional foods have demonstrated an emerging demand as consumers' perception is changing towards healthier and sustainable diet patterns. Functional foods contain several compounds that positively affect health or reduce the risk of disease; still the claimed health benefits should be accompanied by scientific evidence [6; 7]. Reduced sugar and low-fat products or products enriched with fiber, prebiotics and vitamins constitute some examples of functional foods formulated after processing. Nonetheless, it is quite frequent that consumers are not willing to change their eating routine or they might be skeptical on food processing therefore focus is given on implementing nutrient dense natural foods. Within this context significant attention has been given lately on the concept of superfoods, one of the categories of functional foods. Regardless the fact that consumers worldwide have embraced the concept of functional foods and superfoods, with respect to health benefits and prevention of diseases, an official and universal definition has not been recognized by regulatory authorities [8]. Worldwide superfoods market is projected to increase by 201.67 billion US$ by 2023, demonstrating an increase from 2019, whereby vitamins occupy the largest share of the market, followed by fibers and minerals [9]. Several reviews have described superfoods as natural or minimally processed foods, with enhanced nutritional value and high concentration of bioactive compounds that impart health benefits and enhance wellness [8; 10]. Polyunsaturated fatty acids (\(\omega\)-3 and \(\omega\)-6), vitamins, minerals, probiotics, antioxidants, and polysaccharides constitute some biomolecules found in superfoods with evidenced health benefits.