Functional Foods and Nutraceuticals
     Chukwuebuka Egbuna  •  Genevieve Dable-Tupas
     Editors
     Functional Foods  
     and Nutraceuticals
     Bioactive Components, Formulations 
     and Innovations
            Editors
            Chukwuebuka Egbuna                   Genevieve Dable-Tupas
            Department of Biochemistry                              
                                                 College of Medicine
            Chukwuemeka Odumegwu Ojukwu          Davao Medical School Foundation, Inc.
            University                           Davao City, Philippines
            Uli, Nigeria
            ISBN 978-3-030-42318-6    ISBN 978-3-030-42319-3 (eBook)
            https://doi.org/10.1007/978-3-030-42319-3
            © Springer Nature Switzerland AG 2020, Corrected Publication 2022
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        Preface
        This book, Functional Foods and Nutraceuticals: Bioactive Components, 
        Formulations and Innovations, presents scientific information on the importance of 
        functional foods to human health and the probable mechanisms of nutraceuticals in 
        the prevention, treatment, and management of diseases. This book comes at a time 
        when there is an urgent need to address the increasing cases of metabolic diseases 
        and high rates of deaths resulting from the lack of proper knowledge or deviation 
        from good eating habit. This book is designed to serve a useful purpose as substitute 
        for the unverifiable sources of information on the internet and in the very old litera-
        tures, which are doused with all sorts of promotional propaganda for profit-making 
        while leading people astray. The general public should understand what and why 
        they should eat certain foods or use certain dietary supplements. This book serves 
        this purpose while balancing the evidences of their health-promoting benefits and 
        the associated risks.
          The global demand for functional foods and nutraceuticals has continuously 
        evolved through the years with a projected global nutraceutical market increase 
        from $241 billion market in 2019 to $373 billion in 2025 at a compound annual 
        growth rate of 7.5%. The first chapter of this book on functional foods and health 
        benefits presents the evolution of our understanding about the terms and concepts of 
        functional foods and nutraceuticals. Evidence-based health benefits of functional 
        foods and/or nutraceuticals are also presented which are further discussed in the 
        succeeding chapters. The following chapters are discussions of the different groups 
        of functional foods and/or nutraceuticals, their sources, bioactive components, 
        health benefits, and risks. Also included are emerging areas of the industry. Topics 
        on regulations and safety were also taken into consideration.
          The chapter contributors of this book are respected authors and professionals 
        from key institutions around the world. The primary target audience for this book 
        are users of functional foods, food supplements, and nutraceuticals, food technology 
        students, nutritionists, researchers on natural products and phytochemistry, chemis-
        try students, and public and private health practitioners. Additionally, the general 
        public will find this book useful. The chapters are well thought of and crafted using 
        simple English so that even the general public will be able to understand.
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