The book "Technology of obtaining and application of physiological-functional additives for food products from plant raw materials" edited by T. N. Lazareva is a unique work that opens doors to the world of modern technologies and innovative approaches in the field of the food industry. This work is not just a collection of scientific data, but a complete guide to the creation and use of functional additives that can significantly improve the quality and nutritional value of food. The book discusses key aspects of obtaining physiological and functional supplements from plant raw materials, which makes it especially relevant for professionals in the field of food technology, dietetics and nutrition science. The authors describe in detail the methods of extraction, processing and application of plant components, focusing on their useful properties and possibilities of integration into various products. Readers will be able to learn about how herbal supplements can enrich the diet, improve health and increase immunity. This book will be of interest not only to specialists working in scientific and industrial fields, but also to students studying food technologies, as well as to anyone interested in healthy nutrition and modern trends in the field of dietetics. If you want to expand your knowledge of functional supplements and their role in nutrition, this book will be an indispensable source of information for you. The topics raised in the book go beyond a simple description of technology. The authors draw attention to the importance of plant raw materials as a basis for the creation of functional additives that can help in the prevention of various diseases and maintenance of health. In today's world, where environmental and health issues are becoming more relevant, the book offers practical solutions that can be implemented both at home and in industrial enterprises. The style of writing of the authors is distinguished by scientific rigor, but at the same time accessibility and intelligibility . Each section of the book is accompanied by examples, illustrations and practical recommendations, which makes the material easily digestible. T. N. Lazareva, as one of the leading experts in the field of food technology, has already established itself thanks to her previous works, and this book is no exception. It continues the tradition of high-quality scientific literature, offering readers relevant and useful knowledge. If you are looking for literature that combines scientific depth and practical focus, “Technology of obtaining and applying physiological and functional additives for food products from plant raw materials” will be an excellent choice. This book will not only enrich your knowledge, but also inspire new ideas and projects in the field of healthy nutrition and functional products. In search of books similar in subject, you can pay attention to the works of authors such as B. and . Dyakov and A. N. Blacksmiths who also research issues of food technology and functional additives. This book will be an important addition to your library if you are interested in topics of health, nutrition and innovative technologies in the food industry. Do not miss the opportunity to get acquainted with this important work, which can change your idea of nutritional supplements and their role in our diet.