"Functional Foods: Nutritional Mechanisms and Health Benefits" is a systematic work focusing on the frontiers of food science and the big health industry. Closely following the comprehensive logic of "Ingredients—Mechanisms—Target Populations—Industry," the book profoundly addresses the diverse nutritional demands stemming from dietary imbalances and an aging society.

The book clearly defines the scientific boundaries between functional foods, conventional foods, and dietary supplements (health foods), thereby preventing the overgeneralization of functional claims. It provides an in-depth exploration of the molecular structures and physiological regulation pathways of key bioactives—including bioactive peptides, polyunsaturated fatty acids (PUFAs), phytosterols, functional polysaccharides, and dietary fiber—while comprehensively decoding their core mechanisms in mitigating oxidative stress, optimizing glucose and lipid metabolism, and maintaining gut microbiota balance. Furthermore, this work holds significant practical guidance value. It tailors differentiated nutritional application strategies for various stages of the life cycle, including children and adolescents, the elderly, and athletic populations. From an industrial perspective, it also prudently discusses the standardized trajectory of products moving from the laboratory to the market, covering regulatory compliance and the establishment of standard systems.

Transcending the singular perspective of traditional food science and anchored by robust scientific evidence, this book presents a clear scientific blueprint for constructing full-lifecycle, precision nutrition strategies. It serves as a cornerstone theoretical guide for empowering health industry upgrades and driving product innovation.