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Date palm (\n                    <jats:italic>Phoenix dactylifera<\/jats:italic>\n                    L.) fruits, seeds, and pollen are a cornerstone of diverse food and medicine traditions. Their reported metabolic activities include anti\u2010inflammatory, antioxidant, antihypertensive, antihyperlipidemic, antidiabetic, antitumor, antianemia, hepatoprotective, antibacterial, and antiviral effects. Beneficial effects on gut health and vascular health, as well as effectiveness in alleviating certain dysfunctions of the reproductive system, have also been noted. The genomic diversity of this versatile tree and the diverse agroecological conditions in which it grows lead to appreciable variations in the occurrence of protective nutrients and other high\u2010value bioactive phytochemicals, including flavonoid and non\u2010flavonoid phenolics, carotenoids, phytosterols, and oxylipins, whose potential remains underutilized in the food sector. As food ingredients, date fruits and their co\u2010products can improve the sensory, nutritional, and nutraceutical qualities of a broad range of dietary items. Their high nutritional density can assist with the design of novel or improved products that meet the demand for healthier foods. This review summarizes the current state of evidence on the potentialities of date palm fruits and co\u2010products in functional food development, focusing on the nutrients and extra\u2010nutritional compounds of interest, their biofunctional activities, and factors that influence their abundance and bioactivity. Proofs of concept across food and beverage categories, new developments, and clinical evidence are discussed, followed by recommendations for addressing research gaps.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.70084","type":"journal-article","created":{"date-parts":[[2024,12,16]],"date-time":"2024-12-16T02:43:56Z","timestamp":1734317036000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":35,"title":["Date palm (\n                    <i>Phoenix dactylifera<\/i>\n                    ) bioactive constituents and their applications as natural multifunctional ingredients in health\u2010promoting foods and nutraceuticals: A comprehensive review"],"prefix":"10.1111","volume":"24","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8976-5004","authenticated-orcid":false,"given":"Muhammad H.","family":"Alu'datt","sequence":"first","affiliation":[{"name":"Department of Nutrition and Food Technology, Faculty of Agriculture Jordan University of Science and Technology  Irbid Jordan"},{"name":"Department of Food Science and Nutrition, College of Life Sciences Kuwait University  Kuwait City Kuwait"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Taha","family":"Rababah","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Technology, Faculty of Agriculture Jordan University of Science and Technology  Irbid Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2026-819X","authenticated-orcid":false,"given":"Carole C.","family":"Tranchant","sequence":"additional","affiliation":[{"name":"School of Food Science and Nutrition, Faculty of Health Sciences and Community Services Universit\u00e9 de Moncton  Moncton New Brunswick Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Doa'a","family":"Al\u2010u'datt","sequence":"additional","affiliation":[{"name":"Department of Physiology and Biochemistry, Faculty of Medicine Jordan University of Science and Technology  Irbid Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sana","family":"Gammoh","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Technology, Faculty of Agriculture Jordan University of Science and Technology  Irbid Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohammad","family":"Alrosan","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Technology, Faculty of Agriculture Jordan University of Science and Technology  Irbid Jordan"},{"name":"Department of Food Science and Nutrition, Faculty of Agriculture Jerash University  Jerash Jordan"},{"name":"QU Health College of Health Sciences, Qatar University  Doha Qatar"},{"name":"Applied Science Research Center Applied Science Private University  Amman Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Khalid","family":"Bani\u2010Melhem","sequence":"additional","affiliation":[{"name":"Water Technology Unit, Center for Advanced Materials Qatar University  Doha Qatar"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ahmed","family":"Aldughpassi","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Life Sciences Kuwait University  Kuwait City Kuwait"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dina","family":"Alkandari","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Life Sciences Kuwait University  Kuwait City Kuwait"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dana","family":"AbuJalban","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Technology, Faculty of Agriculture Jordan University of Science and Technology  Irbid Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,12,15]]},"reference":[{"issue":"5","key":"e_1_2_11_2_1","first-page":"68","article-title":"Evaluation of the combinational antimicrobial effect of Annona squamosa and Phoenix dactylifera seeds methanolic extract on standard microbial strains","volume":"2","author":"Aamir J.","year":"2013","journal-title":"International Research Journal of Biological Sciences"},{"issue":"9","key":"e_1_2_11_3_1","first-page":"15","article-title":"Quality assessment of date fruit (as sweetener) and date seed powder (as an alternative to coffee)","volume":"6","author":"Afolake S. 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