Nutraceuticals: Sources, Processing Methods, Properties, and Applications explores the impact of nutraceutical compounds on human health and their main pharmacological contributions. Broken into three parts, the book addresses nutraceutical production, applications for disease prevention and treatment, and current trends, specifically the role of nutraceuticals in cosmeceuticals and agriculture. With contributions from experienced nutraceutical researchers, and written for nutrition researchers, food scientists, pharmacologists, and those researching and studying related areas, this book will be a welcomed resource for anyone who wishes to understand nutraceuticals in their industry.