This book, Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations, presents scientific information on the importance of functional foods to human health and the probable mechanisms of nutraceuticals in the prevention, treatment, and management of diseases. This book comes at a time when there is an urgent need to address the increasing cases of metabolic diseases and high rates of deaths resulting from the lack of proper knowledge or deviation from good eating habit. This book is designed to serve a useful purpose as substitute for the unverifiable sources of information on the internet and in the very old literatures, which are doused with all sorts of promotional propaganda for profit-making while leading people astray. The general public should understand what and why they should eat certain foods or use certain dietary supplements. This book serves this purpose while balancing the evidences of their health-promoting benefits and the associated risks. The global demand for functional foods and nutraceuticals has continuously evolved through the years with a projected global nutraceutical market increase from $241 billion market in 2019 to $373 billion in 2025 at a compound annual growth rate of 7.5%. The first chapter of this book on functional foods and health benefits presents the evolution of our understanding about the terms and concepts of functional foods and nutraceuticals. Evidence-based health benefits of functional foods and/or nutraceuticals are also presented which are further discussed in the succeeding chapters. The following chapters are discussions of the different groups of functional foods and/or nutraceuticals, their sources, bioactive components, health benefits, and risks. Also included are emerging areas of the industry. Topics on regulations and safety were also taken into consideration. The chapter contributors of this book are respected authors and professionals from key institutions around the world. The primary target audience for this book are users of functional foods, food supplements, and nutraceuticals, food technology students, nutritionists, researchers on natural products and phytochemistry, chemistry students, and public and private health practitioners. Additionally, the general public will find this book useful. The chapters are well thought of and crafted using simple English so that even the general public will be able to understand. Our sincere appreciation goes to the chapter contributors for their great contributions, patience, and cooperation during the editorial process. Their hard work and dedication have significantly contributed to the completion of this book. Our special thanks go to our families for their support and patience during the whole process. To the management of Springer, we will remain thankful for your guidance and support. To the readers, we hope you will find this book helpful and informative. May our efforts in coming up with this book shed light in your never-ending quest for knowledge as we welcome your views.