Food Bioactives and Health

Bioactive natural compounds have gained attention in recent years due to their potential health benefits, including reducing the risk of diabetes, cancer, and cardiovascular diseases. These benefits derive from bioactive compounds' anti-tumor, anti-inflammatory, anti-oxidative, anti-hypertensive and anti-hyperlipidemic activities, which serve in addition to their basic nutritional functions. Over the last decade, researchers have investigated the health impact of bioactive compounds in detail, and the development of food applications has attracted great interest. Consumer demand has surged for functional foods (nutraceuticals), superfoods, and tailor-made foods, generated by supplementing traditional food products with bioactive ingredients.

Food Bioactives and Health offers comprehensive coverage of the properties and health effects of food bioactives in view of new trends in processing, food science and food technology. Starting with the metabolic characteristics of polyphenols, glucosinolates, and other food bioactives, the text then dives into their impact on human health and recent applications in the world of food technology. For food scientists, food technologists, and product developers looking to understand the role of food bioactives in health and develop applications in personalized nutrition, functional foods and nutraceuticals, Food Bioactives and Health serves as a one-stop reference.

1. Chemical classification of polyphenols, sources and effects on human health.- 2. Glucosinolates.- 3. Peptides and proteins.- 4. Dietary fibre.- 5. Lipids.- 6. Marine Bioactives.- 7. Requirements of Bioactive Compounds for Health Claims.- 8. Food and plant bioactives for reducing cardiovascular disease risk.- 9. Bioactives for neuronal and immune functions.- 10. Bioactives functionalization and interactions.

Dr. Galanakis is a multi-/inter-disciplinary scientist and a Highly Cited Researcher (Web of Science Group, 2019) with experience in the food and environmental science and technology, innovation and sustainability, industry and academia. He has defined the new term and discipline of "Food Waste Recovery", and established the biggest open innovation network worldwide in the particular field with an ultimate goal to inspire related professionals to extract high added-value compounds from wasted by-products in all stages of food production (from agriculture to the consumer) and re-utilize them in the food chain. He is an Adjunct Professor of King Saud University (Saudi Arabia) in Agricultural Sciences, and the Research and Innovation Director of Galanakis Laboratories, a chemical laboratory, that was founded in 1925 (Chania, Greece).