Numerous studies have confirmed the presence of high-quality bioactive compounds in food, along with advanced methods for their identification and quantification. Many of these compounds are associated with health-promoting properties, including anti-inflammatory, antioxidant, anti-cancer, antimicrobial, and cardioprotective effects. However, their presence alone does not guarantee health benefits. Once consumed, food components are broken down and transformed, making it essential to consider their bioavailability and the mechanisms of absorption and metabolism.

This book offers a comprehensive review of the current literature on food bioactives and their metabolites in the context of health and disease. It explores:

• the roles of food bioactives and their metabolites in health promotion and disease prevention
• their impact on non-communicable diseases such as diabetes and cardiovascular conditions and
• the mechanisms by which gut microbiota metabolize these compounds, including the formation and function of catabolites.

Ideal for food scientists, technologists, and product developers, this book is a valuable resource for those working in personalized nutrition, functional foods, and nutraceuticals. It is a must-have addition to the professional library of anyone interested in the intersection of food and health.