Functional properties refer to the characteristics and attributes of food components that affect biological processes and contribute to overall health and well-being. These properties can include antioxidant capacity, anti-inflammatory effects, antimicrobial activity, and the ability to regulate blood sugar levels. Research in this area focuses on understanding how specific food components can impact physiological functions and contribute to disease prevention and management. This research may involve studying individual nutrients, bioactive compounds, or whole foods to determine their potential health benefits and optimal consumption levels. Ultimately, the goal of studying functional properties is to enhance the nutritional quality of foods and promote healthier dietary choices for improved health outcomes.