Functional foods and health investigate foods that offer benefits beyond basic nutrition by contributing to disease prevention and health enhancement. This book explores bioactive compounds such as antioxidants, phytochemicals, probiotics, and omega-3 fatty acids. It discusses mechanisms of action, regulatory issues, and emerging evidence linking functional foods to reduced risks of chronic conditions. Readers learn how to evaluate claims, incorporate functional foods into meal plans, and educate consumers effectively.
Akachi Nwachukwu is a research fellow specializing in food science and its intersection with disease prevention. He is internationally recognized for his studies on phytochemicals, functional beverages, and nutraceutical innovation. His career includes collaborations with biotech firms and food regulatory agencies, contributing to product development and labeling standards. He brings a biochemical and pharmacological perspective to the role of functional foods. His current research explores the bioavailability and synergistic effects of plant-based compounds.