Functional food sources are becoming popular and more researched because they are exceptionally nutritious and have various amazing medical advantages. For instance, they might ensure against infection, prevent supplement deficiency, and advance appropriate health development and improvement.

This new volume explores the role of functional food applications in prevention and management of various diseases, including diabetes, ASD (autism spectrum disorder), obesity, microbial infections, ulcers, mental disorders, cardiac health, bone health, and more. The volume begins with an introduction and overview along with an explanation of the classifications of functional foods. It also looks at the consumer market for functionals. The authors go on to discuss using bioactive compounds in the prevention, management, or treatment of a number of diseases and health issues, with illustrative case studies. They look at the role of functional foods in the management of ASD, in the prevention and management of cancer, and in weight loss and to reduce or control obesity. They also consider the role of functional foods in general overall brain health, for brain development, in signalling networks and neurotransmitters within the brain for cognition memory, as well as in the treatment and prevention of psychotic disorders. The volume also looks at how some food products help to reduce the risk of heart disease by lowering blood lipid levels, improving arterial compliance, lowering low-density lipid oxidation, decreasing plaque formation, and inhibiting platelet aggregation when consumed in sufficient amounts on a regular basis. Other chapters cover functional foods to prevent and fight microbial infection and gastric ulcers.

This volume will be of interest and use to professional food scientists, nutritionists and dieticians, academicians researching food engineering problems, and graduate-level students in related fields.