Functional Foods: Bioactive Compounds and Human Health

Functional Foods: The Science of Health-Promoting Foods explores one of the most dynamic fields in modern nutrition: the study of foods that, in addition to providing essential nutrients, contain bioactive compounds capable of positively influencing various physiological functions. Through an evidence-based approach, the book addresses fundamental concepts related to probiotics, prebiotics, synbiotics, postbiotics, antioxidants, adaptogens, and other functional ingredients of growing interest. It also analyzes the role of the gut microbiota, the prevention of chronic diseases, regulatory aspects, and emerging trends in personalized nutrition. Intended for students, professionals, and readers interested in the relationship between diet and health, this book offers an up-to-date, critical, and accessible perspective on how food can contribute to well-being and a better quality of life.