The textbook "Microwave-assisted Extraction for Bioactive Compounds" offers a comprehensive analysis of the innovative microwave extraction technology, which is gaining increasing importance in the food and chemical industries. In light of rising energy costs and the need to reduce CO2 emissions, food industries face the challenge of finding new technologies that lower energy consumption while meeting regulatory requirements for emissions as well as product and process safety. Microwave extraction presents a promising solution that not only minimizes the use of solvents and energy but also improves the efficiency and quality of the bioactive compounds obtained. By applying this technology, extraction and distillation processes can be completed in minutes instead of hours, resulting in higher reproducibility and purity of the final product. The book covers the scientific foundations and practical applications of this method and is aimed at professionals and researchers in the fields of chemistry, food technology, and related disciplines.