Nutraceuticals and Functional Foods: Science and Applications is a comprehensive academic text that explores the scientific foundations, technological developments, and practical uses of nutraceuticals and functional foods. The book typically covers key themes such as bioactive compounds, mechanisms of action, health benefits, regulatory issues, and advancements in formulation and delivery systems. It blends principles from nutrition science, food chemistry, biotechnology, and clinical research, making it a robust resource for understanding how foodderived products can promote health, prevent disease, and support overall wellness. In addition to scientific concepts, the book emphasizes real-world applications, including product development, quality control, safety evaluations, and market trends. This applied focus makes the book valuable
for those seeking to understand not only what nutraceuticals and functional foods are, but also how they are developed, evaluated, and introduced into global markets. The book is well-suited for students in nutrition, food science, biotechnology, dietetics, public health, and pharmaceutical sciences who need a solid foundation in this rapidly evolving field. It also serves as a useful reference for researchers, academicians, and healthcare professionals looking to keep up with scientific developments and regulatory considerations.