Bioavailability of Nutraceuticals and Bioactive Compounds
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This book provides readers with a comprehensive overview of the bioavailability of nutraceuticals, including the fundamental basis, assessment methods, influencing factors, and enhancement approaches. It emphasizes on the individual form of nutraceuticals and discusses recent advances on the bioavailability of numerous compounds.

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Produktbeschreibung
This book provides readers with a comprehensive overview of the bioavailability of nutraceuticals, including the fundamental basis, assessment methods, influencing factors, and enhancement approaches. It emphasizes on the individual form of nutraceuticals and discusses recent advances on the bioavailability of numerous compounds.
Autorenporträt
Dr. Xiaohong Sun is an Assistant Professor in the Department of Plant, Food, and Environmental Sciences at Dalhousie University, Faculty of Agriculture, Canada. She earned her Ph.D. in Food Science and Technology from the University of Alberta and has been recognized with prestigious awards, including the NSERC Postdoctoral Fellowship (2019) and the Nutrition and Mental Health Postdoctoral Fellowship (2021). Dr. Sun's research focuses on food-derived bioactive peptides, emerging processing technologies, food matrix interactions, and adding value to agro-food byproducts. She has published over 50 peer-reviewed articles in high-impact journals and contributed to five book chapters. In addition to her research achievements, Dr. Sun serves as the Editor of Food Chemistry X and Associate Editor of Food Chemistry International. She is also a member of the editorial boards for Food Chemistry and Food Reviews International. Dr. Chibuike Udenigwe is a Full Professor and University Research Chair in Food Properties and Nutrient Bioavailability at the School of Nutrition Sciences, University of Ottawa, Canada, where he is also a Cross-appointed Professor at the Department of Chemistry and Biomolecular Sciences, and a Faculty Affiliate at the Institute for Science, Society and Policy. His research takes the chemical sciences approach in exploring food and health, with a focus on sustainable processing, alternative proteins, functional foods and nutraceuticals, especially bioactive peptides, functional biomaterials (peptide hydrogels, and protein-based nano-delivery systems and edible bioplastics), and their health effects. HIs interdisciplinary work focuses on advancing food science, technology and innovation at the food-health nexus towards achieving sustainable food systems. Professor Udenigwe is the Editor of the book, Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications (2021) and serves on several journal editorial boards. He is a Fellow of the African Academy of Sciences (AAS), a Fellow of the Royal Society of Chemistry (RSC), UK, and a Fellow of the Division of Agricultural and Food Chemistry, American Chemical Society (AGFD-ACS).