Scientists, public health experts, food producers and consumers have united to generate research on functional food that allows the public to lessen pharmaceutical side effects and surgical costs in the treatment of serious illness. This book presents not only innovative functional food ideas for managing chronic illnesses, but also the processes and scientific research which lead to these modern yet time-honored treatment methods. This issue not only preserves some of the wealth of contributions made in the field, but lays the foundation for a field of science that promises to expand in coming years, potentially changing modern society’s relationship with medicine.This cornerstone guide, written by internationally-recognized functional, medical, and bioactive food experts, covers the basics of functional food science. With more than 1,000 scientific references, this book provides scientists, medical doctors, nutritionists, food technologists, and students majoring in biology, nutrigenetic, and food science fields, as well as public health professionals with a comprehensive and up-to-date examination of functional foods.This book provides modern information on functional food components, including antioxidants, dietary fibers, prebiotics, plant sterols, bioactive peptides, and flavonoids, and many other phytochemicals. The book is collective work of 15 scientists, 9 universities, and other medical and food organizations across the globe. Danik Martirosyan, PhD, Founder of Functional Food Center/Functional Food Institute, Dallas, TX, USA Please note, we do not accept returns of any books, unless the book is defective. If you received a damaged, defective, or incorrect item, you could request a replacement through Your Orders.