Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide.

Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike. 

Foreword

Preface
Part I: Introduction to functional foods and nutraceuicals
Chapter 1: Functional foods and health benefits
Chapter 2: Bioavailability of Nutrients and Safety Measurements
Part II: Components of functional foods
Chapter 3: Polyphenols and carotenoids as functional Bioactives
Chapter 4: Bioactive carbohydrates and sources
Chapter 5: Bioactive peptides and sources
Chapter 6: Fats and oils as sources of bioactive molecules
Chapter 7: Micronutrients fortifications: Vitamins and minerals
Chapter 8: Usefulness of prebiotics, probiotics, and synbiotics in improving health status
Chapter 9: Cereals and grains as functional food in Unani system of medicine
Chapter 10: Soya beans and other plant protein products
Chapter 11: Honey., Chapter 12: Mushrooms
Chapter 13: Beverages: Cocoa and other caffeine products
Chapter 14: Milk and milk products
Chapter 15: Fruits and vegetables
Chapter 16: Fish and fish products
Chapter 17: Medical foods and infant formulas
Part III: Safety Concerns and way forward
Chapter 18: Nutraceutical stability, adulteration and way forward
Chapter 19: Good manufacturing practices and safety issues in functional food industries
Chapter 20: Food preservation concerns