Functional Food Components in Health and Disease : Science and Practice

The 9th International Conference "Functional Food Components in Health and Disease” at the University of San Diego, in California was held with great success continuously since 2004. This conference reviewed functional food components for the reducing risk of chronic diseases from a multidisciplinary perspective. The forever growing field of functional foods for chronic diseases brings together research scientists, medical doctors, food manufacturers and consumers who are committed to the present day major health issues to discuss the contribution of functional food components and functional foods for Diabetes, Obesity, Cardiovascular Disorders, Cancer and other diseases. The main topics in the conference include role of functional food components for major disease conditions and therapeutic use in scientific practice.

•Functional Food Components: Source and Possible Use in Health and Wellness
•Functional Food Components and Chronic Diseases: Diabetes, Cancer and Obesity
•Functional Food Components and other Diseases
•Development of Functional Food Products

This 9th International Conference not only introduces new functional foods, but also shows the investigations and research that led to their creation with modern approaches in reducing the risk of chronic diseases by using innovations of herbal remedies, food additives and non-traditional plants as functional foods. The book showcases the numerous ideas and contributions made in the field of functional foods and chronic diseases, demonstrating the current progress and evolution that will undoubtedly change the lives of millions of people.