Sustained Energy for Enhanced Human Functions and Activity addresses the basic mechanistic aspects of energy metabolisms, the chemistry, biochemistry and pharmacology of a variety of botanical ingredients, micronutrients, antioxidants, amino acids, selected complexes, and other nutracueticals which have demonstrated a boost in and the sustainability of functional energy. The role of exercise and physical activity is also discussed, and the conclusion addresses paradigm shifts in the field and envisions the future.
Intended for researchers and industry professionals, the book is as an essential reference on the impact of proper nutrient balance on sustained energy.
- Serves as a comprehensive reference on natural products that can boost and sustain energy
- Encompasses information on diverse energy ingredients and their potential role in optimal health and sustained energy
- Conceptualizes the key features in diverse nutraceuticals that can boost sustained energy and well-being
- Presents the intricate mechanistic aspects and balance between optimal and sustained energy
- Addresses the pathophysiology and mechanistic insight of diverse nutraceuticals and functional foods that can help in maintaining optimal health and sustain functional energy
Dr. Bagchi is an academic, industry, and clinical-affairs leader in nutraceuticals, functional foods, toxicology, pharmacology, and nutrition science. He holds adjunct faculty appointments at Texas Southern University and Adelphi University, where he contributes to teaching in neurotoxicology and integrative neuroscience, and serves as Director of Innovation and Clinical Affairs at Dr. Herbs LLC. He previously held faculty and senior research leadership roles in pharmaceutical sciences, nutraceuticals, and scientific affairs. Dr. Bagchi has held leadership positions in professional organizations including the International Society of Nutraceuticals and Functional Foods, the American College of Nutrition, and the Institute of Food Technologists’ Nutraceuticals and Functional Foods Division. His work includes extensive peer-reviewed publications, edited books, and patents. He serves in advisory, peer-review, and editorial roles for scientific organizations and journals, with contributions spanning functional foods, nutrition, toxicology, oxidative stress, and biomedical research.
