With an overview of available analytical tools, this book presents the main types of techniques and methodologies used for the analysis of active compounds in functional foods. Each chapter in the text describes a particular substance and its role in food, reviews the available methodologies for analysis, explores its applications, and provides references for further study. The discussion of analytical methods extends from animal-origin related food products to other varied food products. Topics covered include amino acids, peptides, and proteins; vitamins; lipid compounds; minerals and trace elements; terpenes; phenolic compounds; fibers and polysaccharides; probiotics; and phytoestrogens.