Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods 1st Edition

Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods, 1st Edition by Augustine Amalraj, Sasikumar Kuttappan, Karthik Varma A C and Avtar Matharu offers a compelling gateway into the science and application of botanical ingredients that are transforming global food and health industries. This authoritative volume immediately draws you in with a clear focus on how traditional herbs and spices deliver measurable health benefits when incorporated into nutraceuticals and functional foods.

Inside, readers discover evidence-based chapters that unpack bioactive compounds, extraction and formulation techniques, stability and sensory considerations, plus safety and regulatory frameworks relevant across Asia, Europe, the Americas and beyond. Practical case studies and industry-oriented discussions translate complex research into real-world product development ideas — from fortified beverages to therapeutic snack formulations.

Whether you are a food scientist, product developer, clinical researcher or advanced student, this book makes it easy to connect academic insight with commercial opportunity. Detailed analyses of efficacy, dosage, and delivery formats help you design market-ready solutions while navigating compliance in diverse regions.

Concise yet comprehensive, the text increases your confidence to innovate with spice- and herb-derived actives, improve product claims, and meet consumer demand for natural, health-promoting foods. Add this essential reference to your professional library and start turning botanical knowledge into measurable value for consumers and businesses alike. Order your copy today to stay ahead in the evolving world of nutraceuticals and functional foods.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.