Food Bioactives and Nutraceuticals

Dr. Syed Amir Ashraf is an academician and researcher in food science and nutrition, currently working at the Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha’il, Ha’il, and Saudi Arabia. His primary research focuses on food bioactive characterization, nutraceutical and functional foods, food biotechnology, food safety, metabolic disorders, and bioinformatics. Dr. Ashraf has 11 years of integrated teaching and research experience, and published more than 90+ research article in highly reputed international peer-reviewed journals, along with 8+ book chapters. His current research H-index is 26, with a total citation of more than 2400+. He has served as an associate member of the Confederation of Indian Industry, All India Food Processors Associations, and American Society for Nutrition, and Canadian Nutrition Society. He has been serving as an editorial board member, conference organizing committee member, academic editor, book editor, guest editor, and reviewer of various internationally reputed journals. Dr. Adnan is an Associate Professor and Head of the Academic Committee in the Department of Biology at the College of Science, University of Ha’il, Saudi Arabia. He completed his PhD at the University of Central Lancashire, UK, and has over 12 years of experience in research, teaching, and administration. Dr. Adnan has received numerous grants as a Principal Investigator, and has published over 200 articles in top-tier journals, alongside book chapters, books and conference presentations. His research focuses on phytomedicine, biofilms, drug discovery, nutraceuticals and functional foods. He has reviewed 350+ manuscripts for 70+ journals, edited 500+ manuscripts, and serves as a grant reviewer for prestigious universities and organizations. A member of SFAM, ESCMID, and an elected member of the Royal Society of Biology, Dr. Adnan also holds various editorial positions in several esteemed journals and has been listed among the Top 2% Scientists in the World since 2022.

• 1.Introduction to nutraceuticals and its role in maintaining healthy lifestyle.- 2.Food bioactives and their role in dietary medicine.- 3.Food bioactives as a novel source for nutraceuticals.- 4.Advances and trends in plant-based food bioactives.- 5.Advances and trends in animal-based food bioactives.- 6.Advances and trends in food bioactives of microbial origin.- 7.Functional aspects of dietary fiber in nutraceuticals.- 8.Functional aspects of polyunsaturated fatty acids as nutraceuticals.- 9.Prebiotics and probiotics as dietary medicine.- 10.Food bioactives in the prevention and clinical management of cardiovascular diseases.- 11.Food bioactives in the prevention and clinical management of diabetes.- 12.Food bioactives as natural anticancer therapeutic agent.- 13.Food bioactives in the prevention and clinical management of obesity.- 14.Role of food bioactives in promoting bone health.- 15.Immune-boosting potential and role of food bioactives.- 16.Fruits and vegetables as a sourceof nutraceuticals: 21st century perspective.- 17Recent advancements, current biotechnological approaches and emerging technologies for the production of nutraceuticals.- 18.Production and development of nutraceuticals using sustainable food system.- 19.Safety and toxicity of nutraceuticals: concerns, challenges and global regulatory aspects.- 20.Future of nutraceuticals as a safe and intelligent food.