Bioactive compounds are extra-nutritional constituents that are found in small quantities in foods providing health benefits beyond the basic nutritional value of the product. They are being intensively studied to evaluate their effects on health, and bioactive compounds appear to have beneficial physiological, behavioral, and immunological effects. To date, numerous bioactive compounds have been discovered. These compounds vary widely in chemical structure and function and are grouped accordingly. Some examples of bioactive compounds are carotenoids, flavonoids, carnitine, choline, coenzyme Q, dithiolthiones, phytosterols, phytoestrogens, glucosinolates, polyphenols, and taurine. Since vitamins and minerals elicit pharmacological effects, they can be categorized as bioactive compounds as well.Bioactive compounds may naturally be found in various foods. Most of the bioactive compounds have antioxidant, anti-carcinogenic, antiinflammatory, and antimicrobial properties. Therefore, many epidemiologic studies report that some of them also have protective effects on cardiovascular diseases. Phenolic compounds, including their subcategory flavonoids, are present in almost all plants and have been found extensively in cereals, legumes, nuts, olive oil, tea, red wine, vegetables, and fruits. They mostly have antioxidant properties and some studies demonstrated favourable effects on cardiovascular diseases risk factors Various phytoestrogens are present not only in soy, but also in flaxseed oil, whole grains, fruits, and vegetables. Besides their antioxidant properties, their similarities with estrogen at a molecular level allow them to mimic Since carotenoids are efficient free radical scavengers, they are one of the most potent antioxidant compounds They are found in most fruits and vegetables, especially apricots, carrots, mangoes, tomatoes, and pumpkins. The ht /glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. Since they induce Phase I and Phase II enzymes, inhibiting the enzyme activation, they are under investigation for mitigating cancer Vitamins are vital nutrients that an organism requires in limited amounts. They cannot be synthesized by human body and must be obtained through diet. They have diverse functions and biological effects on health. Besides their regulatory and catalytic activities in the body, some of them, such as vitamin E and vitamin C, are also functioning as antioxidants Although bioactive compounds are naturally present in various foods, they are being used as an additive and a processing aid as well. Bioactive compounds are generally added to foods or food products for the enhancement of their health promoting properties. It is a fact that, carotenoids, anthocyanin’s, and curcumin are the most commonly known coloring bioactive compounds. They are being added to some food products for the purpose of coloring. To prevent oxidation, ascorbic acid is one of the widely used food additive. The most obvious application of cinnamaldehyde and vanillin is as flavoring in sweet foods, chewing gums, and beverages. Bioactive compounds are present in small quantities in foods, mainly in fruits, vegetables, and whole grains, and provide health benefits beyond the basic nutritional value, review articles on bioactive compounds has been successfully publishing quality Research articles from many years and looking forward to frame up an eminent , outstanding issues with best quality research articles in this year. We request you to kindly submit and publish your paper in this best journal and get global acknowledgment