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Evidence-based Nutraceuticals and Functional Foods
Edited by
Dejian Huang;
Dejian Huang
National University of Singapore, Singapore
Search for other works by this author on:
Liangli (Lucy) Yu
Liangli (Lucy) Yu
University of Maryland, USA
Search for other works by this author on:
Hardback ISBN:
978-1-83916-283-1
PDF ISBN:
978-1-83767-404-6
EPUB ISBN:
978-1-83767-405-3
Product Type:
Textbooks
No. of Pages:
382
Publication date:
02 May 2025
About this book
Looking for a book to answer the why, what, and how related to functional foods and nutraceuticals?
As the demand for health promotion through foods increases, functional foods and nutraceuticals have seen rapid development both in industry and academia. This book provides teaching and learning materials on functional foods and nutraceuticals for health promotion and mitigation of risk factors of chronic diseases. Global diseases like chronic inflammation, cardiovascular diseases, type II diabetes, cancers and neurodegenerative diseases are covered, along with ageing and obesity. Written by a team with vast accumulated knowledge, the book covers general principles of functional foods, specific topics on bioactive factors and health promotion and methodology in nutraceutical and functional food research. All topics are backed up by case studies and well-designed problem sets.
This textbook fills a gap in the literature for courses aimed at senior undergraduate and graduate students. Each chapter provides opportunities for self-learning and stimulates critical thinking. It will also serve as a reference for more experienced practitioners new to this area. This book answers your questions and more, providing a must-have textbook.
Evidence-based Nutraceuticals and Functional Foods, Royal Society of Chemistry, 2025.
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Digital access
$115.00
Print format
Evidence-based Nutraceuticals and Functional Foods
$115.00
Table of contents
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Chapter 1: Functional Foods for Health: Evidence and Insightsp1-15ByJoanne Yi Hui Toy;Joanne Yi Hui ToyaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, SingaporeSearch for other works by this author on:Lucy Liangli Yu;Lucy Liangli YubDepartment of Nutrition and Food Science, University of Maryland, College Park, MD 20724, USASearch for other works by this author on:Dejian HuangDejian HuangaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, SingaporecNational University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, People’s Republic of China [email protected]Search for other works by this author on:
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Chapter 2: An Overview of the Typical Uses and Mechanisms of Action of Bioactive Compounds in Foodp16-23ByX. Wang;X. WangaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporeSearch for other works by this author on:D. HuangD. HuangaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporebNational University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, People’s Republic of China [email protected]Search for other works by this author on:
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Chapter 3: Dietary Antioxidantsp24-46ByX. Yang;X. YangaDavid H. Koch Institute for Integrative Cancer Research, Massachusetts Institute of Technology, Cambridge, MA 02139, USASearch for other works by this author on:J. Y. H. Toy;J. Y. H. ToybDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporeSearch for other works by this author on:D. HuangD. HuangbDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporecNational University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, People’s Republic of China [email protected]Search for other works by this author on:
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Chapter 4: Bioactive Food Constituents with Anti-inflammatory Activityp47-71ByX. Wang;X. WangaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporebGlobal Health Drug Discovery Institute, Beijing, ChinaSearch for other works by this author on:D. HuangD. HuangaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporecNational University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, People’s Republic of China [email protected]Search for other works by this author on:
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Chapter 5: Absorption, Distribution, Metabolism, and Excretion (ADME) of Bioactive Food Constituentsp72-90ByZ. Song;Z. SongaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporeSearch for other works by this author on:J. Y. H. Toy;J. Y. H. ToyaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporeSearch for other works by this author on:D. HuangD. HuangaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporebNational University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, People’s Republic of China [email protected]Search for other works by this author on:
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Chapter 6: The Gut Microbiota and Its Role in Nutraceuticals and Functional Foodsp91-117ByY. WuY. WuChina-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100084, P. R. China [email protected]Search for other works by this author on:
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Chapter 7: Bioactive Fatty Acidsp118-140ByB. Gao;B. GaoaInstitute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, ChinaSearch for other works by this author on:L. YuL. YubDepartment of Nutrition and Food Science, University of Maryland, College Park, MD 20724, USA [email protected]Search for other works by this author on:
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Chapter 8: Dietary Polyphenolics (Case Study: Flavan-3-ols and Resveratrol)p141-160ByX. Wang;X. WangaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporebGlobal Health Drug Discovery Institute, Beijing, ChinaSearch for other works by this author on:X. Yang;X. YangcNational University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, People’s Republic of ChinadDavid H. Koch Institute for Integrative Cancer Research, Massachusetts Institute of Technology, Cambridge, MA 02139, USASearch for other works by this author on:J. Y. H. Toy;J. Y. H. ToyaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporeSearch for other works by this author on:D. HuangD. HuangaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporecNational University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, People’s Republic of China [email protected]Search for other works by this author on:
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Chapter 9: Bioactive Organosulfides: Dietary Sources and Health Benefitsp161-188ByM. Zhang;M. ZhangaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporeSearch for other works by this author on:Y. Dai;Y. DaibSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinacBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, ChinaSearch for other works by this author on:Y. Yang;Y. YangaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporeSearch for other works by this author on:Y. Lu;Y. LuaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporeSearch for other works by this author on:D. HuangD. HuangaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporedNational University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, People’s Republic of China [email protected]Search for other works by this author on:
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Chapter 10: Terpenoids (Case Study: Ginsenosides)p189-210ByJ. Y. H. Toy;J. Y. H. ToyaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporeSearch for other works by this author on:X. Yang;X. YangbNational University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, People’s Republic of ChinacDavid H. Koch Institute for Integrative Cancer Research, Massachusetts Institute of Technology, Cambridge, MA 02139, USASearch for other works by this author on:D. HuangD. HuangaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporebNational University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, People’s Republic of China [email protected]Search for other works by this author on:
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Chapter 11: Digestive Enzyme Inhibitors for Weight Management: Resin Glycosides/Lipase Inhibitors and Flavone Oligomers/Alpha-amylase Inhibitorsp211-230ByX. Yang;X. YangaDavid H. Koch Institute for Integrative Cancer Research, Massachusetts Institute of Technology, Cambridge, MA 02139, USASearch for other works by this author on:J. Y. H. Toy;J. Y. H. ToybDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporeSearch for other works by this author on:Z. Song;Z. SongbDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporeSearch for other works by this author on:D. HuangD. HuangbDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporecNational University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, People’s Republic of China [email protected]Search for other works by this author on:
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Chapter 12: Non-digestible Polysaccharidesp231-266ByY. Yao;Y. YaoaDepartment of Nutrition and Food Science, University of Maryland, College Park, MD 20724, USASearch for other works by this author on:B. Gao;B. GaobInstitute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, ChinaSearch for other works by this author on:L. YuL. YuaDepartment of Nutrition and Food Science, University of Maryland, College Park, MD 20724, USA [email protected]Search for other works by this author on:
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Chapter 13: Bioactive Peptidesp267-304ByI. U. Okagu;I. U. OkaguaSchool of Nutrition Sciences, University of Ottawa, Ottawa, Ontario, CanadabDepartment of Biochemistry, University of Nigeria, Nsukka, Enugu State, NigeriaSearch for other works by this author on:R. O. Abioye;R. O. AbioyeaSchool of Nutrition Sciences, University of Ottawa, Ottawa, Ontario, CanadacDepartment of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, Ontario, CanadaSearch for other works by this author on:R. Aguchem;R. AguchemaSchool of Nutrition Sciences, University of Ottawa, Ottawa, Ontario, CanadabDepartment of Biochemistry, University of Nigeria, Nsukka, Enugu State, NigeriaSearch for other works by this author on:A. Clairoux;A. ClairouxcDepartment of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, Ontario, CanadaSearch for other works by this author on:C. C. UdenigweC. C. UdenigweaSchool of Nutrition Sciences, University of Ottawa, Ottawa, Ontario, CanadacDepartment of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, Ontario, Canada [email protected]Search for other works by this author on:
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Chapter 14: Advanced Research Methodology for Nutraceuticals (High Throughput Screening Assays for Discovering Bioactive Constituents in Functional Foods and Artificial Intelligence)p305-317ByX. Wang;X. WangaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporebGlobal Health Drug Discovery Institute, Beijing, ChinaSearch for other works by this author on:J. Y. H. Toy;J. Y. H. ToyaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporeSearch for other works by this author on:Z. Song;Z. SongaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporeSearch for other works by this author on:D. HuangD. HuangaDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of SingaporecNational University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, People’s Republic of China [email protected]Search for other works by this author on:
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Chapter 15: Delivery Systems to Enhance the Bioaccessibility and Bioavailability of Bioactive Factorsp318-338ByY. Q. Zhang;Y. Q. ZhangaInstitute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiaotong University, Shanghai 200240, China [email protected]Search for other works by this author on:H. HuangH. HuangbCollege of Food Science and Engineering, Jilin University, Changchun 130025, ChinaSearch for other works by this author on:
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Chapter 16: General Considerations in the Rational Design of Functional Foodsp339-355ByHuan Wu;Huan WuaAnhui University of Chinese Medicine, Hefei 230012, ChinabDepartment of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA [email protected], [email protected]Search for other works by this author on:Margaret Slavin;Margaret SlavinbDepartment of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USASearch for other works by this author on:Alison Layton;Alison LaytonbDepartment of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USASearch for other works by this author on:L. YuL. YubDepartment of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USASearch for other works by this author on:
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