Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties. Beginning with an introduction that details the key sensory and advanced instrumental methods essential for addressing the common problems associated with designing functional foods, the book also addresses the impact of aging and chronic diseases on sensory acuity as well as the effectiveness of functional foods in treating a wide range of chronic diseases.

Sections highlight the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases and contain practical recommendations for their development. Food scientists, nutritionists, dietitians, food product developers, food supplement producers, food ingredient developers, natural product scientists, herbalists, and pharmacists, as well as students studying related areas, will benefit from this important resource.


1. Introduction2. Functional foods: Techniques for Instrumental and Statistical Analysis3. Sensory Acuity: Impact of Aging and Chronic Diseases4. Functional Foods and Cardiovascular Disease5. Functional Foods and Diabetes6. Functional Foods and Kidney Disease7. Functional Foods and Celiac Disease9. Functional Foods and Parkinson's Disease10. Functional Foods and Alzheimer's Disease and Dementia11. Functional Foods and Gout12: Functional Foods and Autism