Improving Health and Nutrition through Bioactive Compounds

Capture a new horizon in nutrition science with Improving Health and Nutrition through Bioactive Compounds by Maira Rubi Segura Campos. This compelling work turns complex research into practical guidance, revealing how bioactive compounds—phytochemicals, peptides, polyphenols, and more—can be harnessed to promote health, prevent disease, and enhance dietary interventions.

You’ll find clear explanations of mechanisms of action, evidence from clinical and population studies, and thoughtful discussion of functional foods, nutraceuticals, and sustainable food systems. The text bridges laboratory findings and real-world application: identifying dietary sources, exploring food processing and formulation challenges, and outlining regulatory and public-health considerations. Written for clarity and rigor, it equips readers to evaluate bioactive compounds critically and implement them effectively.

Ideal for researchers, clinicians, dietitians, food scientists, policy makers, and advanced students, this book offers actionable insights for developing evidence-based nutrition programs, product innovation, and community health strategies. Its global perspective — applicable to public-health efforts from Latin America to Europe and beyond — makes it a valuable resource for professionals working across diverse geographic contexts.

Whether you’re designing a clinical study, reformulating a food product, or advising on population nutrition policy, Improving Health and Nutrition through Bioactive Compounds provides the scientific foundation and practical direction you need. Add this essential volume to your professional library and stay at the forefront of health-focused food science and nutrition practice.

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