Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods
- 1st Edition - May 1, 2026
- Latest edition
- Editors: Abdur Rauf, Giovanni Ribaudo
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 3 4 0 7 1 - 0
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 3 4 0 7 2 - 7
Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods investigates the diverse sources of bioactive compounds found in various foods and their… Read more
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Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods investigates the diverse sources of bioactive compounds found in various foods and their physiological effects on the human body. This comprehensive volume emphasizes the chemical structures that maximize nutritional benefits, offering insights into how different phenolic compounds can improve health and manage diseases. From fruits and vegetables to marine sources and microbial fermentation, this book highlights new developments in phenolic compounds and functional food research.
The book also delves into the functional attributes of ingredients like mushrooms and pomegranates, exploring the potential of flavonoids and antibacterial agents in certain fruits and vegetables to promote healing and overall health. Chapter authors discuss the role of bioactive compounds in areas such as weight management, gut health, sports nutrition, cardiovascular health, and more.
The book also delves into the functional attributes of ingredients like mushrooms and pomegranates, exploring the potential of flavonoids and antibacterial agents in certain fruits and vegetables to promote healing and overall health. Chapter authors discuss the role of bioactive compounds in areas such as weight management, gut health, sports nutrition, cardiovascular health, and more.
- Explains the range of phenolic compounds in food ingredients and the functional advantages of their bioactive compounds
- Investigates the therapeutic potential of extracts, fruits, and vegetables and the functional benefits of microbial fermentation and its role in enhancing health
- Highlights the chemical composition of plant, animal, and marine by-products and their role in optimizing health and nutrition
- Explores the benefits of functional foods for digestive, gut, neurological, cardiovascular, and metabolic health
- Addresses the latest market trends in functional foods for disease management
Researchers in the food sciences in the fields of nutrition, functional foods, nutraceuticals, product development and food chemistry
Introduction: Exploring Functional Benefits of Phenolic Compounds in Food By-Products
Section 1 Exploring Bio-diverse sources
1. Functional attributes of pomegranate by-products
2. Functional Potential of Fruits and Vegetables: From Peels to Pits
3. Mushrooms as Functional food
4. Exploring the Functional Properties of Milk and Milk By-Products
5. Unveiling the Functional Potential of Marine By-Products
6. Meat and meat products as functional food
7. Exploring the Functional Potential of Microorganisms: Fermentation and Health Benefits
8. Antibacterial Agents in Foods to Promote Wellness
9. Synthesis of Flavonoids of Pharmaceutical Interest
Section 2 Managing Disease and Improving Health
10. Balancing Blood Sugar with Plant-based Ingredients
11. Sports Nutrition: Maximizing Performance with Functional Foods
12. Weight Management with Functional Foods
13. Clinical Nutrition: Healing with Fruits and Vegetables
14. Functional foods for inflammatory conditions
15. Functional foods for degenerative neurological diseases
16. Cardiovascular Health: Nourishing the Heart with Whole Foods
17. Gut Health and Probiotics: Enhancing Digestive Wellness Naturally
18. Immune-Boosting Foods: Strengthening the Body's Defense System
19. Functional Food in stress relief and depression
Section 3 Trends, Future and Practical Approaches
20. Integrating Functional Foods and By-Products into Daily Life: Practical Approaches
21. Market Trends in Functional Foods
22. The Future of Functional Foods and By-Products in curing diseases
Section 1 Exploring Bio-diverse sources
1. Functional attributes of pomegranate by-products
2. Functional Potential of Fruits and Vegetables: From Peels to Pits
3. Mushrooms as Functional food
4. Exploring the Functional Properties of Milk and Milk By-Products
5. Unveiling the Functional Potential of Marine By-Products
6. Meat and meat products as functional food
7. Exploring the Functional Potential of Microorganisms: Fermentation and Health Benefits
8. Antibacterial Agents in Foods to Promote Wellness
9. Synthesis of Flavonoids of Pharmaceutical Interest
Section 2 Managing Disease and Improving Health
10. Balancing Blood Sugar with Plant-based Ingredients
11. Sports Nutrition: Maximizing Performance with Functional Foods
12. Weight Management with Functional Foods
13. Clinical Nutrition: Healing with Fruits and Vegetables
14. Functional foods for inflammatory conditions
15. Functional foods for degenerative neurological diseases
16. Cardiovascular Health: Nourishing the Heart with Whole Foods
17. Gut Health and Probiotics: Enhancing Digestive Wellness Naturally
18. Immune-Boosting Foods: Strengthening the Body's Defense System
19. Functional Food in stress relief and depression
Section 3 Trends, Future and Practical Approaches
20. Integrating Functional Foods and By-Products into Daily Life: Practical Approaches
21. Market Trends in Functional Foods
22. The Future of Functional Foods and By-Products in curing diseases
- Edition: 1
- Latest edition
- Published: May 1, 2026
- Language: English
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Abdur Rauf
Abdur Rauf, Ph.D., is assistant professor within the Department of Chemistry, University of Swabi, Khyber Pakhtunkhwa, Pakistan. His research work focuses on medicinal chemistry, phytochemistry, pharmacology, and nanotechnology. Dr. Rauf is the author or co-author of more than 342 research papers published in peer-reviewed journals, has edited one book, and wrote 25 book chapters for international book publishers. He is the associate editor or editorial board member for several journals including, Frontier in Pharmacology, Medicinal Chemistry, Green Processing and Synthesis, Open Chemistry, and Medicinal Chemistry, among others. In 2018, Dr. Rauf won the Young Scientist Award from the Directorate of Science and Technology and for the years 2016-2017, he was awarded the Research Productivity Award from the Pakistan Science Foundation.
Affiliations and expertise
Assistant Professor, Department of Chemistry, University of Swabi, PakistanGR
Giovanni Ribaudo
Dr. Giovanni Ribaudo, PhD, works as a researcher at the Department of Molecular and Translational Medicine of the University of Brescia, Italy. He uses the combination of drug discovery tools from organic synthesis, analytical chemistry (HPLC, NMR, mass spectrometry), and computational studies to aid conduct research into his topics of interest, which include the design and screening of small molecules that interact with peculiar DNA arrangements, the development of phosphodiesterase (PDE)inhibitors, and novel applications of natural and semi-synthetic compounds in medicinal chemistry. He co-authored more than 100 papers, 2 patents, 2 book chapters and he is the inventor of 2 patents
Affiliations and expertise
Assistant Professor, Department of Molecular and Translational Medicine, University of Brescia, Italy