Unleashing the Power of Functional Foods and Novel Bioactives guides readers to understand how the physiological effects of functional foods can optimize health and aid in specific disease outcomes and prevention. The book examines the impact of functional foods on various aspects of health including, but not limited to, cardiovascular, digestive, cognitive, metabolic, bone and joint and ocular. Other sections examine functional foods can boost sports performance and manage inflammation. Finally, the book explores lesser-known bioactives derived from natural compounds and explores their potential health benefits while providing education on sustainable production methods and the safety and toxicity.
1. Introduction: The Evolution of Functional Foods and Novel Bioactives
2. The Science behind Functional Foods: Unravelling the Nutritional Secrets
3. Functional Foods for Cardiovascular Health: Nurturing a Strong Heart
4. Digestive Health: Functional Foods for a Happy Gut
5. Cognitive Enhancement: Fueling the Brain with Functional Foods
6. Weight Management: Functional Foods for a Balanced Body
7. Metabolic Health: Unleashing the Potential of Bioactive Compounds
8. Sports Nutrition: Boosting Performance with Functional Foods
9. Functional Foods and Aging and Anti-Aging: A Recipe for Longevity
10. The Role of Functional Foods in Inflammation Management
11. Functional Foods and Immune Support: Strengthening the Body's Defense
12. Functional Foods for Bone and Joint Health: Building a Solid Foundation
13. Bioactive Compounds and Cancer Prevention: A Nutritional Approach
14. Functional Food for Cancer Management: Integrating Complementary Approaches
15. Exploring the Protective Potential of Nutraceuticals Against Tumorigenesis
16. Functional Foods and Skin Health: Radiance from Within
17. The Assessment of the Safety and Toxicity of Functional Foods and Nutraceuticals
18. Functional Foods for Oral and Dental Health
19. Functional Foods for Ocular Health and Vision
20. Functional Foods for Hair Loss and Alopecia
21. Sustainable Farming Practices: Nurturing the Future of Functional Foods
22. The Importance of Labeling and Certification: Ensuring Quality and Transparency
23. Educating Consumers: Making Informed Choices for Better Health
24. The Future of Functional Foods: Innovations and Advancements on the Horizon
Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.
Dr. Smaoui works as an Associate Professor in the Centre of Biotechnology of Sfax. He supervises research for the development of new healthier meat products, the use of agro-food industry by-products as potential sources to obtain valuable and bioactive compounds and the development of functional foods. He deals with meat quality and safety, analytical chemistry applied to food analysis, and research and development and analytical method validation by the application of chemometric techniques.
Dr. Petkoska has a proven track record of teaching and researching activities in cutting-edge fields such as polymer (nano) composites, antimicrobial materials and compositions, thin films and coatings, phytochemicals, nutri-cosmetics, food contact materials, liquid and crystals and their applications, etc. She has a strong academic background with a Doctor of Philosophy degree in Chemical Engineering from the University of Rochester. She has published more than 100 articles in peer-reviewed Academic Journals, two books, ten book chapters as well as has 3 US patents.
