Functional Foods and Nutraceuticals: Principles and Applications offers a comprehensive, evidence-based exploration of how specific foods and food-derived compounds can promote health, prevent disease, and support modern healthcare strategies. Written for students, researchers, educators, and health professionals, this book bridges the gap between traditional dietary practices and cutting-edge scientific research in nutrition, pharmacology, and biotechnology.

This text delves into the evolution of food's role in health—from ancient medicinal systems like Ayurveda and Traditional Chinese Medicine to the development of modern regulatory frameworks such as FOSHU (Japan), EFSA (Europe), and FDA (USA). It defines key terms like functional foods, nutraceuticals, adaptogens, probiotics, and polyphenols, while also analyzing the bioactive mechanisms behind their health-promoting effects.

Each chapter includes clear learning outcomes, real-world examples, review questions, and up-to-date references. Readers will gain insight into global research trends, market dynamics, and personalized nutrition strategies, as well as the ethical and regulatory challenges surrounding the development and marketing of functional food products.

Whether used in the classroom or as a professional resource, this book equips readers with the foundational knowledge and critical thinking skills needed to evaluate and apply functional food science in both academic and real-world contexts.