Functional Foods and Chronic Diseases: Science and Practice.: Volume 22 (Functional Food Science)

The Functional Food Center has successfully held 22 International Conferences, including this one, since 2004. We take special interest in enabling the assimilation of scientific knowledge at our conferences under the series “Functional Foods and Chronic Diseases: Science and Practice.” The 22nd International Conference was held September 22nd through the 23rd, 2017, in the Joseph B. Martin Conference Center at Harvard Medical School, Boston, MA, USA. This conference was titled “Functional Foods and Chronic Diseases: Science and Practice.”Main Conference Topics Include: 1.Functional food definition, status, regulation and statistical analysis 2.Engineering bioaccessibility and bioavailabilty of bioactive compounds3.Microbiome: health and cancer4.Functional foods and chronic diseases:A.Neurological diseasesB.Cardiovascular diseases5.Dietary exosomes and their cargos6.Functional foods with bioactive compound(s): prevention and management of non-communicable diseases7.Bioactive food compounds: sources and potential health benefits8.Current research and development of new functional food productsFunctional Food’s research has allowed modern society to evade the side effects of modern pharmaceuticals and the problems associated with treating chronic diseases through surgical procedures. Presented in this book are scientists, food manufacturers, and healthcare professionals who are committed to functional food research that have brought together ideas and research to treat chronic illnesses and improve the quality of life through the utilization of functional foods with bioactive compounds.This book presents the discovery, sources, potential health benefits, and safety aspects of bioactive compounds and functional foods for health and disease, in addition to, the scientific research and development of novel functional food products. This issue not only preserves the numerous scientific concepts and contributions made in the field of functional food, but also lays the foundation for a field of science that will undoubtedly logarithmically expand in the coming years, changing modern society’s relationship with medicine.Danik M. Martirosyan, Ph.D., President of Functional Food Center/ Functional Food Institute, Dallas, TX, USAJin-Rong Zhou, Ph.D., Associate Professor of Surgery, Harvard Medical School, Director of Nutrition/Metabolism Laboratory, Beth Israel Deaconess Medical Center, Boston, MA, USA