Bioactive Compounds and Functional Foods in Human Health

Vassilis Athanasiadis Stavros I. Lalas Theodoros G. Chatzimitakos

antioxidants; bioactive compounds; food technology; functional food; green extraction techniques; health potentials; molecular mechanisms; polyphenols; shelf life; vitamins

This Reprint highlights the importance of bioactive compounds in the development of functional foods that provide health benefits beyond basic nutrition. It brings together recent advances in antioxidants, polyphenols, flavonoids, carotenoids, and vitamins, emphasizing their biological mechanisms and potential in preventing and managing chronic diseases such as cardiovascular disorders, diabetes, and cancer. By bridging fundamental research with practical applications, this Reprint offers a comp

journal Nutrients

2026

file

pdf

978-3-7258-6407-2

https://doi.org/10.3390/books978-3-7258-6407-2

Eng

https://creativecommons.org/licenses/by-nc-nd/4.0/

Public Health