Foreword
Preface
Part I: Introduction to functional foods and nutraceuicals
Chapter 1: Functional foods and health benefits
Chapter 2: Bioavailability of Nutrients and Safety MeasurementsPart II: Components of functional foods
Chapter 3: Polyphenols and carotenoids as functional Bioactives
Chapter 4: Bioactive carbohydrates and sources
Chapter 5: Bioactive peptides and sourcesChapter 6: Fats and oils as sources of bioactive molecules
Chapter 7: Micronutrients fortifications: Vitamins and minerals
Chapter 8: Usefulness of prebiotics, probiotics, and synbiotics in improving health status
Chapter 9: Cereals and grains as functional food in Unani system of medicineChapter 10: Soya beans and other plant protein products
Chapter 11: Honey
Chapter 12: Mushrooms
Chapter 13: Beverages: Cocoa and other caffeine productsChapter 14: Milk and milk products
Chapter 15: Fruits and vegetables
Chapter 16: Fish and fish products
Chapter 17: Medical foods and infant formulasPart III: Safety Concerns and way forward
Chapter 18: Nutraceutical stability, adulteration and way forward
Chapter 19: Good manufacturing practices and safety issues in functional food industries
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