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.

• 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