Nutraceuticals ( Herbal), by Dr.U.Srinivasa, Professor and Head, Srinivas college of pharmacy, Mangalore
NUTRACEUTICALS By Dr.U.Srinivasa, M.Pharm., Ph.D
NUTRACEUTICALSNutraceuticals are defined as any substance that may be considered as food or part of food which in addition to its normal nutritive value, provides health benefits including prevention of disease.
• Nutraceuticals or functional foods are special foods that have components or ingredients incorporated in them to give a specific medicinal or physiological benefits other than a purely nutritional effect .
CLASSIFICATIONNutraceuticals can be classified on the basisof their natural source, pharmacologicalconditions or as per their chemicalcomposition of the productsNutraceuticals are classified on the basis ofproducts for treatment , prevention ofspecific condition and promotion of health ofthe body.
SPIRULINA• Biological source : It is a blue green algae Spirulina platensis or Spirulina maxima belongs the family Oscillatoriaceae• Chemical constituents :• 1. Proteins• 2. Lipids• 3. Carbohydrates
• 4. Vitamins• 5. Minerals• 6. Enzymes• 7. Photosynthetic pigments• Uses :• 1. It is a neutrapharmaceutical as it contains high proportion of protein. It is available as beverage either with water or water and honey 2. It prevents heart damage in chemotherapy with doxorubicin ( anti-tumor drug)
• 3. It reduces the severity of the stroke as well as it improves the mobility after stroke. 4. It reverses the age related memory loss and learning 5. It is useful for the treatment of hay fever 6. It decreases BP 7. Corrects general anaemia as well as the one related with HIV
• 8. It reduces cholesterol , and total triglyceride content and increases HDL ( high density cholesterol ) 9. It prevents the replication of HIV in human “ T ” cells
GARLIC• Biological source :• It consists of the fresh compound bulb of Allium sativum• Family : Liliaceae• Chemical constituents :• 1. Essential oil – Allin, a sulphur containing• aminoacid