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Preface
This book, Functional Foods and Nutraceuticals: Bioactive Components,
Formulations and Innovations, presents scientific information on the importance of
functional foods to human health and the probable mechanisms of nutraceuticals in
the prevention, treatment, and management of diseases. This book comes at a time
when there is an urgent need to address the increasing cases of metabolic diseases
and high rates of deaths resulting from the lack of proper knowledge or deviation
from good eating habit. This book is designed to serve a useful purpose as substitute
for the unverifiable sources of information on the internet and in the very old literatures, which are doused with all sorts of promotional propaganda for profit-making
while leading people astray. The general public should understand what and why
they should eat certain foods or use certain dietary supplements. This book serves
this purpose while balancing the evidences of their health-promoting benefits and
the associated risks.
The global demand for functional foods and nutraceuticals has continuously
evolved through the years with a projected global nutraceutical market increase
from $241 billion market in 2019 to $373 billion in 2025 at a compound annual
growth rate of 7.5%. The first chapter of this book on functional foods and health
benefits presents the evolution of our understanding about the terms and concepts of
functional foods and nutraceuticals. Evidence-based health benefits of functional
foods and/or nutraceuticals are also presented which are further discussed in the
succeeding chapters. The following chapters are discussions of the different groups
of functional foods and/or nutraceuticals, their sources, bioactive components,
health benefits, and risks. Also included are emerging areas of the industry. Topics
on regulations and safety were also taken into consideration.
The chapter contributors of this book are respected authors and professionals
from key institutions around the world. The primary target audience for this book
are users of functional foods, food supplements, and nutraceuticals, food technology
students, nutritionists, researchers on natural products and phytochemistry, chemistry students, and public and private health practitioners. Additionally, the general
public will find this book useful. The chapters are well thought of and crafted using
simple English so that even the general public will be able to understand.
Preface
This book, Functional Foods and Nutraceuticals: Bioactive Components,
Formulations and Innovations, presents scientific information on the importance of
functional foods to human health and the probable mechanisms of nutraceuticals in
the prevention, treatment, and management of diseases. This book comes at a time
when there is an urgent need to address the increasing cases of metabolic diseases
and high rates of deaths resulting from the lack of proper knowledge or deviation
from good eating habit. This book is designed to serve a useful purpose as substitute
for the unverifiable sources of information on the internet and in the very old literatures, which are doused with all sorts of promotional propaganda for profit-making
while leading people astray. The general public should understand what and why
they should eat certain foods or use certain dietary supplements. This book serves
this purpose while balancing the evidences of their health-promoting benefits and
the associated risks.
The global demand for functional foods and nutraceuticals has continuously
evolved through the years with a projected global nutraceutical market increase
from $241 billion market in 2019 to $373 billion in 2025 at a compound annual
growth rate of 7.5%. The first chapter of this book on functional foods and health
benefits presents the evolution of our understanding about the terms and concepts of
functional foods and nutraceuticals. Evidence-based health benefits of functional
foods and/or nutraceuticals are also presented which are further discussed in the
succeeding chapters. The following chapters are discussions of the different groups
of functional foods and/or nutraceuticals, their sources, bioactive components,
health benefits, and risks. Also included are emerging areas of the industry. Topics
on regulations and safety were also taken into consideration.
The chapter contributors of this book are respected authors and professionals
from key institutions around the world. The primary target audience for this book
are users of functional foods, food supplements, and nutraceuticals, food technology
students, nutritionists, researchers on natural products and phytochemistry, chemistry students, and public and private health practitioners. Additionally, the general
public will find this book useful. The chapters are well thought of and crafted using
simple English so that even the general public will be able to understand.