Abstract
Mesenchymal stem cells (MSCs) are multipotent cells capable of self-renewal and differentiation into specialized cell types, which play an important role in maintaining homeostasis and tissue regeneration in humans. The effectiveness of MSCs depends largely on their immunomodulatory properties and ability to regenerate damaged tissues. Biological activity of MSCs is modulated by environmental factors, including dietary components such as vitamins, minerals, and phytochemicals which influence their proliferation, aging, inflammatory response and resistance to oxidative stress. The article aims to highlight the importance of micronutrients and phytochemicals in modulating the MSCs' performance and therapeutic potential, with a focus on the role of bioactive food components in regulating metabolism, regenerative efficacy and protective mechanisms of stem cells. Vitamins and trace elements are essential for antioxidant protection by eliminating reactive oxygen species, maintaining mitochondrial function and preserving cell viability under stressful conditions. Micronutrients and phytochemicals can modulate the immunomodulatory activity of MSCs by altering the cytokine secretion profile, reducing pro-inflammatory mediators while enhancing anti-inflammatory factors. However, both deficiency and excessively high concentrations of natural compounds can impair stem cell function. Interdisciplinary knowledge about the impact of micronutrients on the functioning of mesenchymal stem cells creates new opportunities in personalized medicine and nutrition. Understanding the mechanisms regulating MSCs activity under the influence of diet components may contribute to the development of individualized therapeutic strategies aimed at supporting tissue regeneration, delaying aging processes, and improving the prevention and treatment of chronic diseases. This knowledge is applicable in the design of functional foods and dietary supplements, making it particularly valuable for specialists in personalized nutrition and functional food development.