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Full Description
After the COVID-19 pandemic, there has been an increasing demand for health promoting functional food products in the market. Increase in awareness of the consumers towards plant-based natural compounds has given a boost to the functional food industry. New formulations are coming packed with nutrition and capable of providing resistance against chronic diseases. Recently, the use of medicinal plants in the production of functional food has become increasingly popular due to their role in various health benefits, such as protection against cardiovascular diseases, respiratory and gastrointestinal problems, control of diabetes, as immune boosters, etc. Chemical diversity of medicinal plants provides huge opportunities for the development of new categories of functional foods. However, incorporation of compounds in food beyond dietary sources are also associated with numerous challenges. This book provides a comprehensive overview on recent developments on medicinal plant-based functional foods. It explains how chemical diversity of medicinal plants can be used in developing health-promoting food products. Chapters will deal with opportunities as well as challenges associated with this research work. This will help people involved in the functional food, pharmaceutical and agricultural industries and researchers and students.
