While disease is inevitable in humankind, the current century has been burdened with many chronic diseases, most of which are lifestyle mediated and, which in part can be controlled by consuming foods with specific functions. Functional foods are a special category of natural food or nutrient-derived pharmaceutical products containing beneficial biochemicals and phytochemicals beyond their basic nutritional functions. The first of two volumes, Applications of Functional Foods and Nutraceuticals for Chronic Diseases collects information on the association between functional and chronic diseases. The burden of escalating chronic diseases is discussed in the first chapter, and the remaining fourteen chapters summarize the effect of functional foods on a range of chronic diseases. Key Features: Discusses the clinical application of functional foods for the management of a wide range of chronic diseases Covers chronic diseases including Obesity, Arthritis, Cardiovascular Diseases, and Endocrinal and Hormonal Diseases, among others. Explores beneficial effects of nutraceuticals on chronic diseases Contributors hail from different geographical locations around the world and have many years of research and scholarly experience in functional foods, nutraceuticals, and biology. The world’s leading wellness centers for chronic diseases are using functional foods and nutraceuticals in their practice and discovering their useful applications, and this book is a great reference for practitioners, scientists, and clinicians in the management of chronic diseases.

"Nutraceutical and functional foods are in trend nowadays. Consumers are showing great interest in adapting nutraceutical/functional foods in their regular diet because they not only provide good nutrition but also have therapeutic properties. Various nutraceuticals have different mechanisms of action and are hence used as alternative pharmaceuticals for mitigating health problems. Research in the field of health-promoting foods has been escalating since the last decade. In recent years, a growing interest related to nutraceuticals has arisen among different vulnerable groups of the society because they act as an alternative to modern medicine. This book will provide the latest scientific information on different aspects of nutraceuticals and functional foods. From production to processing, and marketing of nutraceuticals, one must have knowledge of national regulations on nutraceuticals. The contents of this book have been formulated by considering the syllabus of UG and PG level in various central, state and other deemed and private universities and the book is a valuable resource for students, researchers, academicians, food technologists, food scientists, nutritionists, health professionals and for those who are involved in the agriculture, pharmaceutical and food processing sectors. Students and leading researchers can find information related to nutraceuticals, functional foods, strategies for formulation of functional foods, the role of nanotechnology in the food industry, extraction of nutraceuticals, role of probiotics, prebiotics, synbiotics for health benefits, bioactive proteins and peptides, role of nutraceuticals in disease management, role of omega 3 fatty acid and herbs in health and diseases as well as role of nutraceuticals in food packaging in a single book. The book will prove to be a valuable reference book for graduate as well as post-graduate students in the fields of Food Science and Nutrition, Clinical Nutrition and Dietetics, Applied Nutrition, Nutrition Biology, Food Science and Nutrition Food Technology/Food Engineering, Food Biotechnology, Food Microbiology, Post-Harvest Technology, Biochemical Engineering and Life Sciences. Tables and schematic figures have also been given in the book chapters for better understanding and to simplify the complex matter. References including textbooks, journals, and relevant websites are given. Teachers, students and researchers can have direct access to the references used. This book is a complete package for students, researchers and industry personnel working in this field"--

This book examines the rapidly growing field of functional foods in the prevention and management of chronic and infectious diseases. Chapters explore the varied sources, biochemical properties, metabolics, health benefits, and safety of bioactive ingredients of nutraceutical and functional food products. Special emphasis is given to linking the molecular and chemical structures of biologically active components in foods to their nutritional and pharmacological effects on human health and wellness. In addition to discussing scientific and clinical rationales for different sources of functional foods, the book also explains in detail scientific methodologies used to investigate the functionality, effectiveness, and safety of bioactive ingredients in food. The chapter authors discuss advanced nanocarriers for nutraceuticals based on structured lipids and nonlipids, nanoparticulate approaches for improved nutrient bioavailability, adulteration and safety issues, nanodelivery systems, microencapsulation, and more. The book discusses some particular health benefits from nutrition nutraceuticals, including probiotic dairy and non-dairy products and bioactive proteins and peptides as functional foods. The volume also gives an overview of emerging trends, growth patterns, and new opportunities in the field of nutraceuticals and functional foods.

Bioactive ingredients in foods and their pharmacological and health effects. Functional foods and bioactives of microbial, plant and animal origin, including probiotics, herbs, spices, vegetables, specialty fruits, seafood and milk components. Impact on the microbiome, emerging metabolic pathways and prevention of chronic and infectious diseases.Techniques for functional food development and evaluation.Regulatory and safety considerations. This volume presents basic and advanced technical information on the sources, mechanisms and safety of food bioactives in the etiology and prevention of chronic and infectious diseases. In this context, it offers details useful not only for understanding but also improving the functionality of foods. It reviews advances in multiple phytochemicals and food ingredients known for positive effects on human physiology, including interactions with the human microbiome. Metabolomic and proteomic techniques are explored as ways of improving the understanding of mechanisms of action, and increasing the therapeutic effectiveness of selected food ingredients. Special attention is given to chemistry, molecular structure and pharmacological effects of bioactive ingredients. Bioactives from a wide range of foods are investigated, including pro- and prebiotics, fungi, yeasts, herbs, spices, fruits, vegetables, seafood and many more. The text provides systematic information needed to develop and validate commercial products incorporating functional ingredients.

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. - Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds - Offers an overview of the main anti-inflammatory and antioxidant compounds in foods - Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives

This book addresses various clinical and sub clinical applications of antioxidant nutraceuticals, with a primary focus on preventive use for general wellness, common ailments, and such chronic illnesses as cancer and neurological applications. This unique book captures the applications of natural antioxidants, which have been used for thousands of years in Traditional Chinese Medicine and Ayurvedic Medicine as well as modern nutraceuticals formulations. It covers antioxidant applications in clinical scenarios including the historical perspective, basic antioxidant properties and applications, anti-inflammatory properties, and antioxidant applications in a variety of clinical conditions.

Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals. Research has shown that the use of certain functional foods and nutraceuticals, including spices, herbs, and millets, animal foods and plant foods can play a role in the treatment and prevention of various diseases and in health promotion. Finally, the book explores epigenetic modulation as a new method for the development of functional foods and functional farming. Intended for nutritionists, food scientists and those working in related health science professions, this book contributes to the discussions focused on nutritional transition, globalization, how to administer foods in the treatment of metabolic syndrome, hypertension, diabetes, heart attacks, neuropsychiatric disorders, bone and joint diseases, and carcinogenesis. - Places emphasis on food diversity to provide perfect combinations of nutritional ingredients - Presents the utility and necessity of functional food production for health promotion - Offers suggestions to increase functional food production while simultaneously decreasing production costs