Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.Dr. Slim Smaoui is an Associate Professor at the University of Sfax. His research focuses on the valorization of agro-food industry by-products as sources of bioactive compounds, and the design of functional foods enriched with bioactive ingredients.He has authored more than 250 publications, including numerous articles in Scopus-indexed, international peer-reviewed journals.Dr. Smaoui serves on the editorial boards of several reputable international journals and is actively involved as a guest editor and reviewer for multiple ISI-indexed journals.Dr. Wing-Fu Lai received his MSc degree in Materials Engineering and Nanotechnology from the City University of Hong Kong, and earned his PhD in Chemistry from the University of Hong Kong. He is currently an Associate Professor in School of Food Science and Nutrition at the University of Leeds. He is also an Honorary Professor at Zhejiang Provincial People’s Hospital. Dr. Lai has been qualified as a Licensed Pharmacist and a Registered Dietitian in People's Republic of China, in which he has also been accredited as “Overseas High-caliber Personnel” by Shenzhen Municipal People's Government. Dr. Lai is a Registered Nutritionist in the UK, and a Fellow of the UK Higher Education Academy, and has received his Certified Food Scientist credential from the International Food Science Certification Commission in the United States. His research interests focus on the development of functional polymer materials for food and pharmaceutical applications, dietary interventions, prebiotics and the modulation of the gut microbiota. Dr. Lai has served as an ad-hoc reviewer for over 110 international journals.

• 1. Introduction to Phytochemicals: Nature's Hidden Gems2. Phytochemical Sources: Exploring Plant Kingdom Diversity3. Phytochemical Extraction Methods: From Traditional to Modern Techniques4. Phytochemical Characterization: Analytical Tools and Techniques5. Bioavailability of Phytochemicals: Unlocking their Absorption and Metabolism6. Phytochemical Interactions: Synergies and Combinations for Enhanced Health Benefits7. Antioxidant Phytochemicals: Protecting Against Oxidative Stress and Chronic Diseases8. Anti-Inflammatory Phytochemicals: Alleviating Inflammation and Immune Responses9. Phytochemicals and Cancer Prevention: Targeting Tumorigenesis and Cell Signaling10. Exploring Phytochemical Approaches to Respiratory Health11. Cardiovascular Health and Phytochemicals: Improving Heart Function and Reducing Risk12. Phytochemicals and Brain Health: Cognitive Enhancement and Neuroprotection13. Phytochemicals and Gut Health: Modulating Microbiota and Promoting Digestive Wellness14. Phytochemicals and Metabolic Disorders: Managing Diabetes, Obesity, and Metabolic Syndrome15. Phytochemicals in Skin Health: Enhancing Beauty and Protecting against Aging16. Phytochemicals and Bone Health: Strengthening Skeletal System and Preventing Osteoporosis17. Phytochemicals and Eye Health: Protecting Vision and Preventing Age-Related Conditions18. Clinical Trials Unveiling the Potential of Phytochemicals across different diseases.19. Phytochemicals in Sports Nutrition: Enhancing Performance and Recovery20. Phytochemicals in Functional Foods: Fortifying Nutritional Value and Health Benefits21. Phytochemicals in Food Preservation: Antimicrobial and Antioxidant Properties22. Phytochemicals in Food Processing: Impact on Quality, Nutritional Value, and Shelf-Life23. Phytochemicals in Food Fortification: Enhancing Nutrient Density and Bioactive Content24. Phytochemicals and Food Safety: Natural Approaches for Microbial Control and Toxin Inactivation25. Phytochemicals in Fermented Foods: Health-Promoting Transformations and Probiotic Potential26. Phytochemicals in Culinary Applications: Flavor Enhancements and Culinary Medicine27. Phytochemicals in Nutraceuticals: Development, Regulation, and Market Trends28. Phytochemicals in Novel Food Products: Innovations and Trends in Product Development29. Phytochemicals and Food Allergens: Management and Mitigation Strategies30. Phytochemicals in Plant-Based Alternatives: Enhancing Nutritional Value and Sensory Appeal31. Phytochemicals in Herbal Medicine: Traditional Remedies and Modern Applications32. Phytochemical Analysis Techniques in Food Systems: Methods and Advances33. Phytochemicals in Drug Discovery: Potential as Lead Compounds and Therapeutic Agents34. Phytochemicals and Pharmacokinetics: Drug Interactions and Safety Considerations35. Phytochemicals and Microbiome: Modulating Gut Microbial Community and Functions36. Phytochemicals in Food Preservation: Natural Approaches for Shelf-Life Extension37. Phytochemicals in Sustainable Agriculture: Plant Protection and Crop Enhancement38. Toxicity and safety analysis of phytochemicals to be used in food and drug Research

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.Dr. Slim Smaoui is an Associate Professor at the University of Sfax. His research focuses on the valorization of agro-food industry by-products as sources of bioactive compounds, and the design of functional foods enriched with bioactive ingredients.He has authored more than 250 publications, including numerous articles in Scopus-indexed, international peer-reviewed journals.Dr. Smaoui serves on the editorial boards of several reputable international journals and is actively involved as a guest editor and reviewer for multiple ISI-indexed journals.Dr. Wing-Fu Lai received his MSc degree in Materials Engineering and Nanotechnology from the City University of Hong Kong, and earned his PhD in Chemistry from the University of Hong Kong. He is currently an Associate Professor in School of Food Science and Nutrition at the University of Leeds. He is also an Honorary Professor at Zhejiang Provincial People’s Hospital. Dr. Lai has been qualified as a Licensed Pharmacist and a Registered Dietitian in People's Republic of China, in which he has also been accredited as “Overseas High-caliber Personnel” by Shenzhen Municipal People's Government. Dr. Lai is a Registered Nutritionist in the UK, and a Fellow of the UK Higher Education Academy, and has received his Certified Food Scientist credential from the International Food Science Certification Commission in the United States. His research interests focus on the development of functional polymer materials for food and pharmaceutical applications, dietary interventions, prebiotics and the modulation of the gut microbiota. Dr. Lai has served as an ad-hoc reviewer for over 110 international journals.

• 1. Introduction to Phytochemicals: Nature's Hidden Gems2. Phytochemical Sources: Exploring Plant Kingdom Diversity3. Phytochemical Extraction Methods: From Traditional to Modern Techniques4. Phytochemical Characterization: Analytical Tools and Techniques5. Bioavailability of Phytochemicals: Unlocking their Absorption and Metabolism6. Phytochemical Interactions: Synergies and Combinations for Enhanced Health Benefits7. Antioxidant Phytochemicals: Protecting Against Oxidative Stress and Chronic Diseases8. Anti-Inflammatory Phytochemicals: Alleviating Inflammation and Immune Responses9. Phytochemicals and Cancer Prevention: Targeting Tumorigenesis and Cell Signaling10. Exploring Phytochemical Approaches to Respiratory Health11. Cardiovascular Health and Phytochemicals: Improving Heart Function and Reducing Risk12. Phytochemicals and Brain Health: Cognitive Enhancement and Neuroprotection13. Phytochemicals and Gut Health: Modulating Microbiota and Promoting Digestive Wellness14. Phytochemicals and Metabolic Disorders: Managing Diabetes, Obesity, and Metabolic Syndrome15. Phytochemicals in Skin Health: Enhancing Beauty and Protecting against Aging16. Phytochemicals and Bone Health: Strengthening Skeletal System and Preventing Osteoporosis17. Phytochemicals and Eye Health: Protecting Vision and Preventing Age-Related Conditions18. Clinical Trials Unveiling the Potential of Phytochemicals across different diseases.19. Phytochemicals in Sports Nutrition: Enhancing Performance and Recovery20. Phytochemicals in Functional Foods: Fortifying Nutritional Value and Health Benefits21. Phytochemicals in Food Preservation: Antimicrobial and Antioxidant Properties22. Phytochemicals in Food Processing: Impact on Quality, Nutritional Value, and Shelf-Life23. Phytochemicals in Food Fortification: Enhancing Nutrient Density and Bioactive Content24. Phytochemicals and Food Safety: Natural Approaches for Microbial Control and Toxin Inactivation25. Phytochemicals in Fermented Foods: Health-Promoting Transformations and Probiotic Potential26. Phytochemicals in Culinary Applications: Flavor Enhancements and Culinary Medicine27. Phytochemicals in Nutraceuticals: Development, Regulation, and Market Trends28. Phytochemicals in Novel Food Products: Innovations and Trends in Product Development29. Phytochemicals and Food Allergens: Management and Mitigation Strategies30. Phytochemicals in Plant-Based Alternatives: Enhancing Nutritional Value and Sensory Appeal31. Phytochemicals in Herbal Medicine: Traditional Remedies and Modern Applications32. Phytochemical Analysis Techniques in Food Systems: Methods and Advances33. Phytochemicals in Drug Discovery: Potential as Lead Compounds and Therapeutic Agents34. Phytochemicals and Pharmacokinetics: Drug Interactions and Safety Considerations35. Phytochemicals and Microbiome: Modulating Gut Microbial Community and Functions36. Phytochemicals in Food Preservation: Natural Approaches for Shelf-Life Extension37. Phytochemicals in Sustainable Agriculture: Plant Protection and Crop Enhancement38. Toxicity and safety analysis of phytochemicals to be used in food and drug Research

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.Dr. Slim Smaoui is an Associate Professor at the University of Sfax. His research focuses on the valorization of agro-food industry by-products as sources of bioactive compounds, and the design of functional foods enriched with bioactive ingredients.He has authored more than 250 publications, including numerous articles in Scopus-indexed, international peer-reviewed journals.Dr. Smaoui serves on the editorial boards of several reputable international journals and is actively involved as a guest editor and reviewer for multiple ISI-indexed journals.Dr. Wing-Fu Lai received his MSc degree in Materials Engineering and Nanotechnology from the City University of Hong Kong, and earned his PhD in Chemistry from the University of Hong Kong. He is currently an Associate Professor in School of Food Science and Nutrition at the University of Leeds. He is also an Honorary Professor at Zhejiang Provincial People’s Hospital. Dr. Lai has been qualified as a Licensed Pharmacist and a Registered Dietitian in People's Republic of China, in which he has also been accredited as “Overseas High-caliber Personnel” by Shenzhen Municipal People's Government. Dr. Lai is a Registered Nutritionist in the UK, and a Fellow of the UK Higher Education Academy, and has received his Certified Food Scientist credential from the International Food Science Certification Commission in the United States. His research interests focus on the development of functional polymer materials for food and pharmaceutical applications, dietary interventions, prebiotics and the modulation of the gut microbiota. Dr. Lai has served as an ad-hoc reviewer for over 110 international journals.

• 1. Introduction to Phytochemicals: Nature's Hidden Gems2. Phytochemical Sources: Exploring Plant Kingdom Diversity3. Phytochemical Extraction Methods: From Traditional to Modern Techniques4. Phytochemical Characterization: Analytical Tools and Techniques5. Bioavailability of Phytochemicals: Unlocking their Absorption and Metabolism6. Phytochemical Interactions: Synergies and Combinations for Enhanced Health Benefits7. Antioxidant Phytochemicals: Protecting Against Oxidative Stress and Chronic Diseases8. Anti-Inflammatory Phytochemicals: Alleviating Inflammation and Immune Responses9. Phytochemicals and Cancer Prevention: Targeting Tumorigenesis and Cell Signaling10. Exploring Phytochemical Approaches to Respiratory Health11. Cardiovascular Health and Phytochemicals: Improving Heart Function and Reducing Risk12. Phytochemicals and Brain Health: Cognitive Enhancement and Neuroprotection13. Phytochemicals and Gut Health: Modulating Microbiota and Promoting Digestive Wellness14. Phytochemicals and Metabolic Disorders: Managing Diabetes, Obesity, and Metabolic Syndrome15. Phytochemicals in Skin Health: Enhancing Beauty and Protecting against Aging16. Phytochemicals and Bone Health: Strengthening Skeletal System and Preventing Osteoporosis17. Phytochemicals and Eye Health: Protecting Vision and Preventing Age-Related Conditions18. Clinical Trials Unveiling the Potential of Phytochemicals across different diseases.19. Phytochemicals in Sports Nutrition: Enhancing Performance and Recovery20. Phytochemicals in Functional Foods: Fortifying Nutritional Value and Health Benefits21. Phytochemicals in Food Preservation: Antimicrobial and Antioxidant Properties22. Phytochemicals in Food Processing: Impact on Quality, Nutritional Value, and Shelf-Life23. Phytochemicals in Food Fortification: Enhancing Nutrient Density and Bioactive Content24. Phytochemicals and Food Safety: Natural Approaches for Microbial Control and Toxin Inactivation25. Phytochemicals in Fermented Foods: Health-Promoting Transformations and Probiotic Potential26. Phytochemicals in Culinary Applications: Flavor Enhancements and Culinary Medicine27. Phytochemicals in Nutraceuticals: Development, Regulation, and Market Trends28. Phytochemicals in Novel Food Products: Innovations and Trends in Product Development29. Phytochemicals and Food Allergens: Management and Mitigation Strategies30. Phytochemicals in Plant-Based Alternatives: Enhancing Nutritional Value and Sensory Appeal31. Phytochemicals in Herbal Medicine: Traditional Remedies and Modern Applications32. Phytochemical Analysis Techniques in Food Systems: Methods and Advances33. Phytochemicals in Drug Discovery: Potential as Lead Compounds and Therapeutic Agents34. Phytochemicals and Pharmacokinetics: Drug Interactions and Safety Considerations35. Phytochemicals and Microbiome: Modulating Gut Microbial Community and Functions36. Phytochemicals in Food Preservation: Natural Approaches for Shelf-Life Extension37. Phytochemicals in Sustainable Agriculture: Plant Protection and Crop Enhancement38. Toxicity and safety analysis of phytochemicals to be used in food and drug Research