The book on Functional Foods and Nutraceuticals deals with health-promoting nutritional factors and bioactive constituents, their potential health implications and mechanisms of action. There are five major units viz., Introduction to Functional Foods and Nutraceuticals, Probiotics, Prebiotics, other Food Components with Potential Health Benefits and Non-Nutrient Effect of Specific Nutrients. These five major units have been presented in forty chapters describing chemistry, sources, metabolism and bioavailability, the effect of processing, physiological effects, effects on human health and potential applications in risk reduction of diseases of various bioactive compounds. This book covers the 'Functional Foods and Nutraceuticals syllabus, taught in various Indian universities. I hope this book will be handy for Clinical Nutrition, Biotechnology, Food Technology, Food Engineering, Nutrition and Dietetics students.