This volume brings together the nutritional, scientific, and market factors that are currently leading to increased interest in functional foods. The material presented reflects current scientific findings and technological innovations and includes coverage of: The health attributes of functional foods, including reducing the risk of cardiovascular disease and cancer, controlling immune functions and obesity, affecting mood and performance, and slowing biological ageing. The health functionality of food components, including vitamins, dietary fibres, amino acids, peptides, proteins, oligosaccharides, sugar alcohols, fatty acids, phytochemicals, antioxidants, lactic acid bacteria, and macrominerals and trace elements.