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Recent technological advancements, socio-economic trends, and population lifestyle modifications throughout the world indicate the need for foods with increased health benefits. The clear relationship between the food that we eat and our well-being is widely recognized. Today, foods are not only intended to satisfy hunger and provide necessary nutrients: they can also confer additional health benefits, such as preventing nutrition-related diseases and improving physical and mental well-being. This book provides a comprehensive overview of developments in the field of functional foods and food supplements. Readers will discover new food matrices as innovative natural sources of bioactive compounds endowed with health-promoting properties. Studies on chemical, technological, and nutritional characteristics of healthy food ingredients, analytical methods for monitoring their quality, and innovative formulation strategies are included.

Research & information: general --- Biology, life sciences --- Food & society --- Cucurbita plants --- cucurbits --- pumpkin --- phytochemical composition --- food industry --- polysaccharides --- Lentinus edodes --- antioxidant --- cytotoxicity --- processing --- mushrooms --- LAB (lactic acid bacteria) --- fermenting --- dietary fiber --- mushroom --- Agaricus bisporus --- dietary fiber ingredient --- chemical composition --- functional properties --- optimization --- central composite design --- botanicals --- food supplements --- nutritional claims --- functional food --- resveratrol --- pioglitazone hydrochloride --- fatty acid --- meat quality --- antioxidant ability --- yellow-feathered broiler chicken --- pomegranate peels --- anti-tyrosinase activity --- waste recovery --- green extraction --- lactobacilli effervescent tablets --- Chinese ginseng --- Polygonatum sibiricum --- lactobacilli viability --- antibacterial activity --- organoleptic assessment --- storage stability --- ellagic acid --- oral administration --- bioavailability --- microformulations --- nanoformulations --- solubility enhancement --- ‘Cobrançosa’ and ‘Galega Vulgar’ olive cultivars --- phenolic compounds --- oleuropein --- verbascoside --- hydroxytyrosol --- ripening stage --- maturity index --- berry fruit --- antioxidant activity --- anthocyanins --- HPLC fingerprint --- underrated species --- multipurpose tree --- natural food preservative --- Eucalyptus globulus essential oil --- eucalyptol --- antioxidant effect --- vapor phase --- Orangina fruit juice --- functional foods --- dietary supplements --- food bioactive compounds --- formulations --- biological activities --- quality control