Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases

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