Improving Health and Nutrition through Bioactive Compounds: Benefits and Applications

Provides an overview of bioactive compounds and functional foods as a therapeutic approach to disease and overall health and well-being. It covers various bioactive compounds, including peptides, phenols, and flavonoids as foods to consider for complementary treatment in disease management.

Written for nutrition researchers, food scientists, graduate students, and other food science and health professionals, this book is a welcomed reference for those who wish to better understand the role of bioactive compounds and functional foods in the treatment and prevention of disease.

Highlights dietary alternatives to health management and disease treatment and prevention

Covers bioactive constituents of foods, phytochemicals, and the effect of digestion or processing on food components

Considers the link between food composition and processing on the nutritional and functional quality of foods, along with the role of diet in enhancing consumer health