Insect Oil as a Source of Nutraceuticals

Insect Oil as a Source of Nutraceuticals by Abdalbasit Adam Mariod is a pioneering exploration of how insect-derived lipids can reshape the future of healthful food and supplements. This concise, authoritative volume captures attention with a timely promise: sustainable, nutrient-dense oils from insects are no longer niche—they’re a scientifically grounded option for functional foods and nutraceutical development.

Inside, the author presents clear, evidence-based analysis of insect oil composition, extraction techniques, bioactive lipid profiles, and potential health benefits—covering omega fatty acids, antioxidants, and other components that interest researchers and product developers alike. Practical chapters bridge lab science and real-world application, addressing formulation challenges, quality control, and regulatory considerations for markets across Africa, Asia, Europe, and the Americas.

For food scientists, nutritionists, entrepreneurs, and policy makers seeking innovative ingredients, this book makes a compelling case: insect oil offers scalability and environmental advantages compared with traditional sources, while delivering promising nutraceutical properties. The writing balances technical depth with accessible explanations, making complex chemistry and industry implications easy to grasp.

Whether you’re investigating sustainable ingredients, designing next-generation supplements, or monitoring global trends in entomophagy and functional foods, this book provides the insight and direction you need. Add Insect Oil as a Source of Nutraceuticals to your collection to stay ahead in sustainable nutrition and functional ingredient innovation—an essential reference for professionals and academics shaping tomorrow’s food and wellness landscape.

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