Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods

Abdur Rauf, Ph.D., is assistant professor within the Department of Chemistry, University of Swabi, Khyber Pakhtunkhwa, Pakistan. His research work focuses on medicinal chemistry, phytochemistry, pharmacology, and nanotechnology. Dr. Rauf is the author or co-author of more than 342 research papers published in peer-reviewed journals, has edited one book, and wrote 25 book chapters for international book publishers. He is the associate editor or editorial board member for several journals including, Frontier in Pharmacology, Medicinal Chemistry, Green Processing and Synthesis, Open Chemistry, and Medicinal Chemistry, among others. In 2018, Dr. Rauf won the Young Scientist Award from the Directorate of Science and Technology and for the years 2016-2017, he was awarded the Research Productivity Award from the Pakistan Science Foundation. Dr. Giovanni Ribaudo, PhD, works as a researcher at the Department of Molecular and Translational Medicine of the University of Brescia, Italy. He uses the combination of drug discovery tools from organic synthesis, analytical chemistry (HPLC, NMR, mass spectrometry), and computational studies to aid conduct research into his topics of interest, which include the design and screening of small molecules that interact with peculiar DNA arrangements, the development of phosphodiesterase (PDE)inhibitors, and novel applications of natural and semi-synthetic compounds in medicinal chemistry. He co-authored more than 100 papers, 2 patents, 2 book chapters and he is the inventor of 2 patents

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• Introduction: Exploring Functional Benefits of Phenolic Compounds in Food By-ProductsSection 1 Exploring Bio-diverse sources1. Functional attributes of pomegranate by-products2. Functional Potential of Fruits and Vegetables: From Peels to Pits3. Mushrooms as Functional food4. Exploring the Functional Properties of Milk and Milk By-Products5. Unveiling the Functional Potential of Marine By-Products6. Meat and meat products as functional food7. Exploring the Functional Potential of Microorganisms: Fermentation and Health Benefits8. Antibacterial Agents in Foods to Promote Wellness9. Synthesis of Flavonoids of Pharmaceutical InterestSection 2 Managing Disease and Improving Health10. Balancing Blood Sugar with Plant-based Ingredients11. Sports Nutrition: Maximizing Performance with Functional Foods12. Weight Management with Functional Foods13. Clinical Nutrition: Healing with Fruits and Vegetables14. Functional foods for inflammatory conditions15. Functional foods for degenerative neurological diseases16. Cardiovascular Health: Nourishing the Heart with Whole Foods17. Gut Health and Probiotics: Enhancing Digestive Wellness Naturally18. Immune-Boosting Foods: Strengthening the Body's Defense System19. Functional Food in stress relief and depressionSection 3 Trends, Future and Practical Approaches20. Integrating Functional Foods and By-Products into Daily Life: Practical Approaches21. Market Trends in Functional Foods22. The Future of Functional Foods and By-Products in curing diseases