Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods

Functional foods are driving preventative healthcare worldwide. Researchers, nutritionists, medical and integrative medical professionals need more comprehensive research to understand the power of bioactives to optimize health and maximize nutrition. Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods, investigates various biodiverse food sources and their bioactive compounds to help researchers understand their physiological effects in the body and their role to improve health and manage disease. From fruits and vegetables to marine sources and microbial fermentation, this book highlights new developments in phenolic compounds and functional food research, with an emphasis on chemical structures which support maximum nutritional benefits. Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods, uncovers the functional attributes of food ingredients such as mushrooms, and pomegranates, and explores the potential of flavonoids and antibacterial agents in certain fruits and vegetables for their healing and overall health properties to fight diseases and maintain optimal health. Chapter authors discuss how the bioactive compounds in food ingredients can aid in weight management, gut health, sports nutrition, cardiovascular health, and more.

• Explains the range of phenolic compounds in food ingredients and the functional advantages of their bioactive compounds
• Investigates the therapeutic potential of extracts, fruits and vegetables and the functional benefits of microbial fermentation and role in enhancing health
• Highlights the chemical composition of plant, animal and marine by-products and their role in optimizing health and nutrition
• Explores the benefits of functional foods for digestive, gut, neurological, cardiovascular and metabolic health
• Addresses the latest market trends in functional foods for disease management