The book on Functional Foods and Nutraceuticals deals with health-promoting nutritional factors and bioactive constituents, their potential health implications and mechanisms of action. There are five major units viz., Introduction to Functional Foods and Nutraceuticals, Probiotics, Prebiotics, other Food Components with Potential Health Benefits and Non-Nutrient Effect of Specific Nutrients. These five major units have been presented in forty chapters describing chemistry, sources, metabolism and bioavailability, the effect of processing, physiological effects, effects on human health and potential applications in risk reduction of diseases of various bioactive compounds. This book covers the &#39;Functional Foods and Nutraceuticals syllabus, taught in various Indian universities. I hope this book will be handy for Clinical Nutrition, Biotechnology, Food Technology, Food Engineering, Nutrition and Dietetics students.<br /><b><u>Contents:</u></b><br /><b>Unit &ndash; I: Introduction to Functional Foods and Nutraceuticals</b><br /><b>1.1&nbsp;</b>History and Definition of Functional Foods and Nutraceuticals<br /><b>1.2&nbsp;</b>Classification of Functional Foods and Nutraceuticals<br /><b>1.3&nbsp;</b>Perceived Effects of Diet on Disease Prevention<br /><b>Unit &ndash; II: Probiotics</b><br /><b>2.1</b>&nbsp;Introduction to Probiotics, Prebiotics and Synbiotics<br /><b>2.2</b>&nbsp;Taxonomy and Important Features of Probiotic Microorganisms<br /><b>2.3</b>&nbsp;Health Benefits of Probiotics<br /><b>2.4</b>&nbsp;Probiotics in various Foods: Fermented Milk Products, Non-milk Products etc.<br /><b>2.5</b>&nbsp;Quality Assurance of Probiotics and Safety<br /><b>Unit &ndash; III: Prebiotics</b><br /><b>3.1</b>&nbsp;Oligosaccharides<br /><b>3.2</b>&nbsp;Dietary Fiber<br /><b>3.3</b>&nbsp;Resistant Starch<br /><b>3.4</b>&nbsp;Gums<br /><b>Unit &ndash; IV: Other Food Components with Potential Health Benefits</b><br /><b>4.1</b>&nbsp;Polyphenols<br /><b>4.2</b>&nbsp;Tannins and Catechins<br /><b>4.3</b>&nbsp;Phytoestrogens<br /><b>4.4</b>&nbsp;Phytosterols<br /><b>4.5</b>&nbsp;Glucosinolates<br /><b>4.6</b>&nbsp;Carotenoids and Anthocyanins<br /><b>4.7</b>&nbsp;Lycopene<br /><b>4.8</b>&nbsp;Curcumin<br /><b>4.9</b>&nbsp;Organosulfur Compounds<br /><b>4.10</b>&nbsp;An Introduction to Antinutritional Factors in Plant Foods<br /><b>4.10A</b>&nbsp;Phytate<br /><b>4.10B</b>&nbsp;An Introduction to Enzymes<br /><b>4.10C</b>&nbsp;Protease Inhibitors<br /><b>4.10D</b>&nbsp;Amylase Inhibitor<br /><b>4.10E</b>&nbsp;Saponins and Haemagglutinins<br /><b>4.11</b>&nbsp;An Introduction to Active Biodynamic Principles in Spices, Condiments and Other Plant Materials<br /><b>4.11A</b>&nbsp;Resveratrol<br /><b>4.11B</b>&nbsp;Quercetin and Kaempferol<br /><b>4.11C</b>&nbsp;Cinnamaldehyde, Crocin and Luteolin<br /><b>4.11D</b>&nbsp;Capsaicin<br /><b>4.11E</b>&nbsp;Piperine<br /><b>4.11F</b>&nbsp;Eugenol<br /><b>4.11G</b>&nbsp;Gingerol<br /><b>4.11H</b>&nbsp;Apigenin<br /><b>4.11I</b>&nbsp;Rosmarinic Acid<br /><b>4.11J</b>&nbsp;Thymoquinone<br /><b>4.11K</b>&nbsp;Fenugreek and Diosgenin<br /><b>Unit &ndash; V: Non-Nutrient Effects of Specific Nutrients</b><br /><b>5.1</b>&nbsp;Proteins, Peptides and Nucleotides<br /><b>5.2</b>&nbsp;Conjugated Linoleic Acid<br /><b>5.3</b>&nbsp;Omega-3 Fatty Acids<br /><b>5.4</b>&nbsp;Vitamins<br /><b>5.5</b>&nbsp;Minerals