Polyphenols as Functional Foods and Nutraceuticals

This chapter offers a thorough examination of polyphenols, including information on their sources, subgroups, bioavailability, processing, fortification, and future trends. It starts by describing the history and properties of polyphenols, which are prevalent in diets made from plants. The methodical division highlights the various health benefits of groups such phenolic acids, flavonoids, and anthocyanidins. Then, bioavailability and effectiveness are examined, emphasizing the critical role of methods like solid-liquid extraction, pressured liquid extraction, and others in utilizing polyphenols in functional foods. The chapter also looks at cutting-edge uses including using polyphenols into food encapsulation and packaging. It is explored how new technologies affect polyphenol content, assisting in their maintenance and improvement. Examining a variety of foods, such as peanut butter, cookies, and grapes, demonstrates the potential for polyphenols to improve quality and provide health advantages. The chapter’s analysis of the global market for health foods, which reveals the history of the polyphenol integration market and its prospects, comes to a close. This chapter is a useful resource for academics, professionals, and stakeholders in nutrition, food science, and the expanding field of functional foods because of its thorough examination of sources, classifications, extraction, applications, and trends.