This book addresses recent advances in processing technologies affecting functional food ingredients. It discusses the relevance of supercritical fluid extraction, pressurized low polarity water extraction, membrane separation, distillation, dehydration, food pasteurization, and a variety of other processing technologies. It emphasizes the selection of sources, extraction, purification, decontamination, packaging, and preservation of a variety of products. The book emphasizes maintaining the stability of bioactive components during processing and shelf life, improvement of bioavailability, and mechanisms of antioxidant action with clinical and epidemiological evidences of functionality.