Functional Food-Based Nutraceuticals for Health Improvement: Nutraceutical Foods

Nutraceuticals and functional foods are transforming the future of healthcare by bridging the gap between nutrition and medicine. As consumer demand shifts toward natural, safe, and sustainable health solutions, these bioactive products have emerged as powerful tools for disease prevention, health promotion, and improved quality of life. This book provides a comprehensive exploration of nutraceuticals, from their scientific foundations and functional ingredients to modern formulation strategies, biotechnology-driven innovations, quality assurance, regulatory frameworks, and commercial applications. It examines how advances in biotechnology, food science, biochemistry, and pharmaceutical sciences have enhanced the efficacy, bioavailability, and therapeutic potential of nutraceutical products. With a strong emphasis on evidence-based research, the book discusses the role of functional foods in managing chronic health conditions, including cardiovascular disorders, neurological diseases, bone health, gut health, micronutrient deficiencies, migraine, and appetite-related disorders. It also highlights emerging trends such as personalized nutrition, sustainable product development, and value-added natural ingredients that are reshaping the global nutraceutical industry. Designed for undergraduate and postgraduate students, researchers, academicians, healthcare professionals, food scientists, and industry practitioners, this book serves as a valuable resource for understanding the science, innovation, and future prospects of nutraceuticals. By integrating scientific knowledge with practical applications, it demonstrates how nature-inspired functional foods are redefining preventive healthcare and contributing to a healthier, more sustainable future.