This book is a comprehensive resource that aims to address recent developments and applications in the field of functional foods and bioactive compounds. Functional foods are foods that go beyond meeting basic nutritional needs to provide health benefits and help reduce disease risk. Bioactive compounds, on the other hand, are substances naturally present in foods or added during processing that exert biological effects on health. Examples include phenolic compounds, peptides, flavonoids, or nanoparticles synthesized through green methods.

Our book aims to examine the effects, mechanisms, and application potential of functional foods and bioactive components on human health. At the same time, it seeks to offer a roadmap for future research by discussing innovative approaches, technological advancements, and the challenges encountered in this field.

Beginning with the fundamental concepts of functional foods, the book discusses the effects of the microbiota, prebiotics, probiotics, and postbiotics on human health. It also focuses on topics such as the health benefits of bioactive compounds like phenolic substances, the functional properties of fermented foods, and the role of nanoparticles and nanotechnology in this field.

I believe this book will be a valuable resource for students, academics, and industrial R&D professionals in food engineering, nutrition and dietetics, biotechnology, and related health sciences. Additionally, I hope it will help any reader interested in healthy living and conscious nutrition discover that the food on their table is no longer just “food,” but can also be a “health activator.” By offering a multifaceted approach from both academic and industrial perspectives, this book aims to share the knowledge and ideas that will shape the future of functional foods and bioactive compounds.