While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem. Nanotechnology in Nutraceuticals: Production to Consumption delves into the promises and prospects of the application of nanotechnology to nutraceuticals, addressing concepts, techniques, and production methods. Nutraceuticals retain less stability, efficacy, and bioavailability when entering the human body. To overcome such problems, nanotechnology shows promise when applied as a tool to improve the quality and stability of nutraceuticals. This book discusses metallic nanoparticles and their applications in the food industry with specific application to nutraceuticals. It includes detailed discussion on potential functional properties of nutraceuticals with regard to antimicrobial activity, anti-inflammatory activity, and anti-cancer activity. Since nanoparticles can be toxic past a certain limit, implementing nanotechnology under thoughtful regulations is considered critical. The book addresses these issues with chapters covering the principles for the oversight of nanotechnologies and nanomaterials in nutraceuticals, the implications of regulatory requirements, the ethics and economics of nano-nutraceuticals, and consumer acceptance of nanotechnology based foods.

Recent Trends in Nutraceutical Research and Development: From Concept to Applications Avipsha Sarkar, Alok Prakash, Yashwant V. Pathak, and Shampa SenNanofood Materials Characteristics and EvaluationsHarsh Chauhan and Dev PrasadPrinciples for the Oversight of Nanotechnologies and Nanomaterials in Nutraceuticals and Functional FoodsStanley Jean-Charles, Shampa Sen, and Yashwant V. PathakMetallic Nanoparticles in the Food Industry: Advantages and LimitationsKumar Rajendran and Shampa SenTargeted Delivery of Nutraceuticals Using NanoparticlesKumar Rajendran and Shampa SenDevelopments and Applications of Silver Nanoparticles in the Nutraceuticals IndustryShanmuga Sundari I., Vithiya K., and Shampa SenNanoemulsions in Food Science and NutritionShivendu Ranjan, Nandita Dasgupta, Chidambaram Ramalingam, and Ashutosh KumarDietary Fibers and Etiology of Health and Disease: An Emerging Concept of NanonutraceuticalsNanotechnology in Probiotics and PrebioticsKumar Rajendran, Shampa Sen, and P. LathaModeling and Simulation of Nanobiosystems with Special Reference to Functional Foods and NutraceuticalsSudharsana Sundarrajan and Mohanapriya ArumugamNanostructured Lipid CarriersMelanie Jameson, Anjali Hirani, and Yashwant V. PathakChallenges in the Development of Functional Foods: Role of NanotechnologyPranav K. Singh and Harjinder SinghNanotechnology-Based Food Innovations: Challenges and SolutionsCorin Agoris, Muhammad Imam, Aditya Grover, and Yashwant V. PathakIndustrial Production of Nanonutraceuticals Avipsha Sarkar, Shanmuga Sundari I., and Shampa SenNanotechnology in Food Products: Implications in Regulatory RequirementsCharles Preuss, Abhishek Shah, and Yashwant V. PathakNanotechnology-Based Nutraceuticals for Use in Cardiovascular Disease: Toward a Paradigm Shift in Adjuvant TherapyAshim MalhotraNano in Nutraceuticals: Are They Safe?Nandita Dasgupta, Shivendu Ranjan, Chidambaram Ramalingam, and Ashutosh KumarConsumer Acceptance of Nanotechnology-Based Foods and Food InnovationsJean Gaibort, Shampa Sen, and Yashwant V. PathakEthics and Economics of NanonutraceuticalsAlok Prakash, Shanmuga Sundari I., and Shampa SenNovel Nanoencapsulation Structures for Functional Foods and NutraceuticalApplications Laura G. Gómez-Mascaraque, Jesús Ambrosio- Martín, Maria José Fabra, Rocío Pérez- Masiá, and Amparo López-RubioMesoporous Silica Particles as Encapsulation and Delivery Systems for Food Ingredients and NutraceuticalsÉdgar Pérez-Esteve, María Ruiz-Rico, Ramón Martínez-Máñez, and José Manuel Barat