Functional Foods, Bioactive Compounds and Biomarkers: Longevity and Quality of Life

The Functional Food Center has successfully held 19 International Conferences, including this one, since 2004. We take special interest in enabling the assimilation of scientific knowledge at our conferences under the series "Functional Foods for the Prevention and Management of Chronic Diseases." The 19th International Conference was held Novemeber 17th through the 18th, 2015, at Kobe Univeristy, Kobe, Japan. This conference was titled "Functional Foods, Bioactive Compounds and Biomarkers: Longevity and Quality of Life".Main Conference Topics Include: 1.Bioactive Compounds and Biomarkers2.Discovery of Bioactive Compounds3.Bioactive Compounds: Sources and Potential Health Benefits4.Safety Aspects of Bioactive Compounds and Functional Foods5.Functional Foods and Cardiovascular Disease (CVD)6.Functional Foods and Diabetes7.Functional Foods and Cancer8.Functional Foods and Neurological Disorders9.Functional Foods and the Management of Other Chronic Diseases 10.Probiotics, Prebiotics, and Intestinal Environment11.Carotenoids and Flavonoids as Sources of Functional and Medical Foods12.Epigallocatechin (EGC), Epicatechin Gallate (ECG), and Epigallocatechin Gallate (EGCG)13.Research and Development: Functional and Medical Foods 14.General TopicsFunctional Food's research has allowed modern society to evade the side effects of modern pharmaceuticals and the problems associated with treating chronic diseases through surgical procedures. Presented in this book are research scientists, food manufacturers, and healthcare professionals who are committed to functional food research that have brought together ideas and research to treat chronic illnesses and improve the quality of life through the utilization of functional foods with bioactive compounds. This book presents the discovery, sources and potential health benefits, and safety aspects of bioactive compounds and functional foods, in addition to, the scientific research and development of novel functional food products. This issue not only preserves the numerous scientific concepts and contributions made in the field of functional food, but also lays the foundation for a field of science that will undoubtedly logarithmically expand in the coming years, changing modern society's relationship with medicine.Danik M. Martirosyan, PhD, President of Functional Food Center/ Functional Food Institute, Dallas, TX, USAYasuhito Shirai, PhD, Professor, Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe, Japan