Table of contents

  1. Ibrahim Palabiyik, Haniyeh Rasouli Pirouzian, Nevzat Konar, Omer Said Toker
  2. Natalia Manzatti Machado Alencar, Ludmilla de Carvalho Oliveira
  3. Mutiu Idowu Kazeem, Habeeb Adebodun Bankole, Azeez Ayomide Fatai, Abiola Fatimah Adenowo, Theophilus Clavell Davies
  4. Z. F. Bhat, Susan Mason, James D. Morton, Alaa El-Din A. Bekhit, Hina F. Bhat
  5. Monica Rosa Loizzo, Vincenzo Sicari, Jianbo Xiao, Rosa Tundis
  6. Siddhesh B. Ghag, Thumballi R. Ganapathi
  7. Shalini S. Arya, Kakoli Pegu, Prajakta D. Sadawarte
  8. Hosakatte Niranjana Murthy, Vijayalaxmi S. Dandin, Dayanand Dalawai, So-Young Park, Kee-Yoeup Paek
  9. Surya Sudheer, Ibrahim Alzorqi, Sivakumar Manickam, Asgar Ali
  10. Chia-Wei Phan, Elson Yi-Yong Tan, Vikineswary Sabaratnam
  11. Liliana Santos-Zea, Javier Villela-Castrejón, Janet A. Gutiérrez-Uribe
  12. Muhammad Imran, Masood Sadiq Butt, Hafiz Ansar Rasul Suleria
  13. Hassan Hussein Musa, Abdelkareem Abdall Ahmed, Taha Hussein Musa
  14. Paolo Polidori, Silvia Vincenzetti, Stefania Pucciarelli, Valeria Polzonetti
  15. Muhammad Jawad Iqbal, Masood Sadiq Butt, Hafiz Ansar Rasul Suleria
  16. Nitin Mehta, Manish Kumar Chatli, Pavan Kumar, Om Prakash Malav, Akhilesh Kumar Verma, Yogesh Kumar et al.

About this book


This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules.

This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis.

Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.


Functional food Nutraceuticals Bioactive molecules Food chemistry Healthy food

Editors and affiliations

  • Jean-Michel Mérillon
    • 1
  • K.G. Ramawat
    • 2
  1. 1.Gr. d'Etude Subst. Vég. à Act. BiolInstitut des Sciences de la Vigne e Gr. d'Etude Subst. Vég. à Act. BiolVillenave d'OrnonFrance
  2. 2.M.L. Sukhadia University BadgaonIndia

Bibliographic information

  • DOI
  • Copyright Information Springer International Publishing AG, part of Springer Nature 2018
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Online ISBN 978-3-319-54528-8
  • Series Print ISSN 2511-834X
  • Series Online ISSN 2511-8358