Hair Loss: A Review of the Role of Food Bioactive Compounds

Four years ago, a review was conducted on the role of food bioactive compounds in hair loss. The study highlighted the negative impacts of hair loss on psychological wellness and quality of life, and the limitations of existing treatments such as cost, invasiveness, and side effects. The review emphasized the potential of vitamins, minerals, and functional foods with bioactive compounds in addressing hair loss. Some compounds, including black raspberry extract and egg yolks, were found to decrease the risk of specific forms of hair loss, particularly alopecia. Other compounds, such as rice bran extract, red ginseng oil, and annurca apple polyphenols, were shown to promote hair growth more generally. The review called for further research to understand the mechanisms of these compounds and integrate dietary modifications into clinical treatment recommendations for hair loss.