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Description
This book explores the powerful role that functional foods of animal origin can play in supporting human health and preventing disease. Drawing on a wide range of scientific studies and real-world applications, the book takes readers through the nutritional and therapeutic potential of bioactive compounds found in foods such as eggs, dairy, meat and poultry by-products. It unpacks how these components can influence immune function, metabolic health and even cognitive performance. Rather than focusing on plant-based nutrition alone-as is common in the literature-this book offers a fresh and in-depth look at the benefits of animal-derived foods, while also addressing questions around safety, sustainability, and public perception. Through clearly explained research, case studies and practical examples, the book makes complex scientific information accessible and meaningful. Whether examining omega-3-enriched animal products or exploring the physiological impact of specific peptides and probiotics, each chapter connects cutting edge research to real-life dietary implications. By bridging academic knowledge and everyday relevance, this book offers a timely and much-needed perspective for those interested in health, nutrition and sustainable food systems.
Functional Foods from Animal Sources: Properties, Human Health Benefits, and Applications is of great interest to postgraduate students, researchers, nutrition professionals and those working in food science, animal health and public health nutrition. The aim of this book is to explore the growing field of animal-derived functional foods and their role in supporting human health and preventing disease. It delves into the nutritional and biochemical properties of bioactive compounds found in foods of animal origin-such as dairy, eggs, meat and poultry by-products-and explains how these components can contribute to improved metabolic, immune and cognitive functions. What sets this book apart is its specialized focus on the functional potential of animal-based foods, an area often overlooked in broader discussions about functional nutrition, which tend to emphasize plant-based sources. This approach combines evidence-based research with practical insights, making the book both academically rigorous and highly relevant to real-world applications.
Introduction.- Introduction to Functional Foods from Animal Origins.- PART I: Nutritional and Medicinal Properties.- 2. Bioactive Compounds in Functional Foods from Animal Sources.- 3. Medicinal and Functional Properties of Herbs in Animal Nutrition.- 4. Livestock Nutrition and Functional Food Production.- 5. Functional Dairy Products and Their Health Benefits.- 6. Meat, Eggs, and Functional Nutrients for Human Health.- 7. Herbal Supplementation in Livestock: Impacts on Food Quality.- PART II: Health Implications and Human Wellbeing.- 8. Gut Microbiota, Functional Foods, and Human Health.- 9. Functional Foods for Chronic Disease Prevention.- PART III: Production, Sustainability, and Regulations.- 10. Traditional and Modern Approaches to Functional Food Production.- 11. Sustainability and Ethical Considerations in Functional Food Production.- 12. Functional Food Regulations and Market Trends.- PART IV: Broader Perspectives and Case Studies.- 13. Integrative Approaches to Human and Animal Health (One Health Perspective).- 14. Case Studies and Real-World ApplicationsConclusion.- 15. Future Perspectives and Research Directions.
Dr. Mohamed E. Abd El-Hack is a Professor in the Poultry Department, Faculty of Agriculture, Zagazig University, Egypt.2. Department of Industrial Pharmacy, College of Pharmaceutical Sciences and Drug Manufacturing, Misr University for Science and Technology (MUST), P.O. Box 77, Giza, Egypt
