Functional Foods and Nutraceuticals Bioavailability of Bioactive Compounds

This book provides readers with a comprehensive overview of the bioavailability of nutraceuticals, including the fundamental basis, assessment methods, influencing factors, and enhancement approaches. It emphasizes on the individual form of nutraceuticals and discusses recent advances on the bioavailability of numerous compounds. Nutraceuticals and bioactive compounds are gaining increased attention from scientists, industry professionals, and consumers for their significant biological functions and health benefits beyond basic nutrition. Oral bioavailability is a key determinant of their physiological effects, making it essential to optimize their benefits and translate scientific discoveries into practical applications. This comprehensive book provides an in-depth exploration of the bioavailability of nutraceuticals and bioactive compounds. It covers the fundamental principles, assessment methods, influencing factors, and strategies to enhance bioavailability. The book places particular emphasis on the individual forms of nutraceuticals and bioactive compounds. By bridging the gap between fundamental science and practical applications, it highlights cutting-edge research and emerging technologies in nutraceuticals and functional foods. What sets this book apart is its targeted focus on oral bioavailability, integrating perspectives from food science, biochemistry, and pharmacokinetics. It offers actionable insights and strategies to support the development of more effective nutraceuticals and dietary supplements.