Nutraceuticals: Sources, Processing Methods, Properties, and Applications

Nutraceuticals: Sources, Processing Methods, Properties, and  Applications explores the impact of nutraceutical compounds on human  health and their main pharmacological contributions. Organized into  three parts, this book addresses nutraceutical production, applications  for disease prevention and treatment, and current trends, especially the  role of nutraceuticals in cosmeceutical. Nutraceuticals are a class of  products that can help people improve their health, reduce the risk of  disease, extend their lives, and control the structure and functioning  of their bodies. However, due to multiple hurdles that prevent  nutraceuticals from circulating in an active form in the body, their use  is associated with diminished therapeutic efficacy. Recognizing this  problem, the book explores the root of the nutraceutical delivery system  and its codelivery methods with a focus on medicines.

With  contributions from experienced nutraceutical experts, this book serves  as a valuable reference for nutrition researchers, food scientists,  pharmacologists, and those who are researching and studying in related  areas.