**Author details**

Muhammad Sajid Arshad1 \*, Waseem Khalid1 , Rabia Shabir Ahmad1 , Muhammad Kamran Khan1 , Muhammad Haseeb Ahmad1 , Saira Safdar1 , Safura Kousar2 , Haroon Munir1 , Umair Shabbir3 , Muhammad Zafarullah4 , Muhammad Nadeem<sup>5</sup> , Zubia Asghar1 and Hafiz Ansar Rasul Suleria6,7

1 Department of Food Science, Faculty of Life Sciences, Government College University Faisalabad, Pakistan

2 National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

3 Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Korea

4 College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China

5 Department of Environmental Sciences, COMSATS University Islamabad, Pakistan

6 Department of Agriculture and Food Systems, The University of Melbourne, Melbourne, Australia

7 Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC, Australia

\*Address all correspondence to: sajid\_ft@yahoo.com; msajidarshad@gcuf.edu.pk

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Functional Foods and Human Health: An Overview DOI: http://dx.doi.org/10.5772/intechopen.99000*
