Functional Foods from Animal Sources: Properties, Human Health Benefits, and Applications
暫譯: 來自動物來源的功能性食品：特性、人類健康益處及應用

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.