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Functional foods are highly nutritious food items. Their consumption provides a number of health benefits such as protection against disease, promotion of proper growth and development, and prevention of nutrient deficiencies. The health benefits of functional foods extend beyond their nutritional value. They are also called as nutraceuticals. Bioactive foods are food items that contain certain non-essential biomolecules, which owing to their bioactive properties can affect one or more metabolic processes. These bioactive compounds have beneficial effects on the body that result in the promotion of better health. Bioactive food components are studied for their beneficial effects with respect to the prevention of cancer, heart disease, and other diseases. Lycopene, resveratrol, lignan, tannins, and indoles are some of the examples of bioactive compounds. This book outlines the role of functional and bioactive foods in promoting health in detail. Scientists and students actively engaged in the field of food science will find it full of crucial and unexplored concepts.
