A food stuff that provides health benefits. By ARUN KANSAL Ch. Bansi Lal University, Bhiwani, India

1. NUTRACEUTICALS
ARUN
M.PHARM
DRUG REGULATORY AFFAIRS
CBLU, BHIWANI

2. Contents
 History
 Definition
 Introduction
 Meaning of Nutraceuticals
 Classification
 Inorganic Mineral supplement
 Vitamins
 Probiotics
 Prebiotics
 Herbs
 Phytochemicals
 Scope
 Nutraceutical Market Opportunities

3. History
 The term "Nutraceutical" was coined by combining the terms "Nutrition" and
"Pharmaceutical"
 Term given by Dr. Stephen De Felice in 1989
 The Greek physician Hippocrates, often known as the “father of medicine” said “Let the
food be the medicine and the medicine be the food.”
 Nutraceutical: Nutrients that may prevent disease.
 Pharmaceutical: Drugs used in the treatment of disease.

4. Definition
 According to Dr. De Felice, “Nutraceutical is any substance that is a food or a part of food
that provides medicinal or health benefits including the prevention and treatment of
disease.”
 ▪ Health ministry of Canada defines it “As a product isolated or purified from the food
generally sold in medicinal form not assisted with food and demonstrated to have a
physiological benefit and provide protection against chronic disease.”
 A nutraceutical is any substance considered as a food, or its part which, in addition to its
normal which, in addition to its normal nutritional value provides health benefits including
the prevention of disease or promotion of health.
 ▪ It is “any non-toxic food component that has scientifically proven health benefits,
including disease treatment or prevention”

5. Meaning of Nutraceuticals
NUTRITION
REQUIRED FOR
HEALTH
P’CEUTICAL REMEDY
FOR SICKNESS OR
INJURY
+
NUTRITION
PREVENTIVE
MEDICAL
APPROACH


6. Classification
 Classification of nutraceuticals
1. Potential Nutraceuticals - One which has promising approach towards particular health
or medicinal benefit.
2. Established Nutraceuticals – A Potential Nutraceutical becomes established
nutraceutical only after there are sufficient clinical use to demonstrate a benefit.
 Constitution of Nutraceuticals
Nutrients: Substances which have established Nutritional functions e.g. Vitamins,
Minerals, Amino Acids, Fatty acids, etc.
Herbals/ Phytochemicals: Herbs or Botanical products.
Dietary Supplements: Probiotics, Prebiotics, Anti-oxidants, Enzymes etc.

7. Continue…
 Classification based on Source:
Plant: Tomato, Garlic, Momordica
Animal: Shark liver oil, cod-liver oil
Minerals: Calcium, Magnesium, Phosphorous
Microorganism: Bifidobacterium, lactobacilli
 Classification of nutraceuticals:
1 Natural Source
2 Physiological conditions
3 Chemical constituent

8. Inorganic Mineral supplement
 Calcium: Essential for bone and teeth, maintaining bone strength, nerve, muscle and glandular
function, blood clotting.
 Iron: Energy production, Hb, oxygen transport.
 Magnesium: For healthy nerve and muscle function, bone formation.
 Phosphorous: Energy production, phosphorylation process, bone and teeth, for genetic
material.
 Cobalt: Component of vit. B 12 and B 12 coenzymes.
 Copper: Hb and collagen production, function of heart, energy production, absorption of iron.
 Iodine: Proper function of thyroid gland.
 Chromium: With insulin it helps in conversion of carbohydrate and fat into energy, treatment of
diabetes.
 Selenium: Antioxidant, functioning of heart muscle, part of GPX enzyme.
 Zinc: Essential for cell reproduction, for development in Neonates, wound healing, production
of sperm and testosterone hormone.

9. Vitamin
a) Fat Soluble Vitamins:
 Vitamin A: Acts as antioxidant, essential for growth and development, maintains healthy vision, skin and mucous
membranes, may aid in the prevention and treatment of certain cancers and in the treatment of certain skin disorders.
 Vitamin D: Essential for formation of bones and teeth, helps the body to absorb and use calcium.
 Vitamin E: Antioxidant, helps to form blood cells, boost immune system.
 Vitamin K: Essential for blood clotting.
b) Water soluble vitamins:
 Vitamin C: Antioxidant, necessary for healthy bones, gums, teeth and skin. Helps in wound healing, prevent from
common cold.
 Vitamin B1: Helps in carbohydrate metabolism, essential for neurological function.
 Vitamin B2: Energy metabolism, maintain healthy eye, skin and nerve function.
 Vitamin B3: Energy metabolism, brain function.
 Vitamin B6: Helps to produce essential proteins, convert proteins to energy.
 Vitamin B12: Help in producing genetic material, formation of RBC, maintenance of CNS, synthesis of amino acids,
involved in metabolism of protein, fat and carbohydrate.
 Folic acid: Helps in RBC formation, formation of genetic material of cell, very much essential during pregnancy.
 Pantothenic acid: Aids in synthesis of cholesterol, steroids, and fatty acids, crucial for intra neuronal synthesis of
acetylcholine.

10. Probiotics
 Live microorganisms which, when administered in adequate amounts, confer a health
benefit on the host.
 Eg: Species of Lactobacillus, Bifidobacterium, yeast Saccharomyces, Cerevisiae, some E.
coli and Bacillus species are also used as probiotics.
 The root of the word ‘ probiotic’ comes from the Greek word ‘pro’ meaning
“promoting” and ‘biotic’ meaning “life”. The Food and Agriculture Organisation of
the United Nation (FAO) defines probiotics as“ live micro-organisms, which, when
administered in adequate amount produce beneficial effect to the host when taken
orally”
 Potential Benefits of Probiotics:
- Shorten Duration of Intestinal Infections
- Treat Diarrhea
- Improve symptoms of irritable bowel syndrome
- Reduce bladder and urinary tract infections
- Manage lactose intolerance potential.

11.  Lactabacillus
There are more than 50 species of lactobacilli. Foods that are fermented like yogurt and
dietary supplements also contain these bacteria. It helps in preventing yeast infections,
urinary tract infection, IBS, traveler's diarrhea, diarrhea resulting from Clostridium difficile,
treating lactose intolerance, skin disorders (fever blisters, eczema, acne) and prevention of
respiratory infections.
 Bifidobacteria
There are approximately 30 species of bifidobacteria. They are found in the intestinal tract
within days of birth, especially in breast fed infants. They help in the improvement of
abdominal pain, bloating, bowel dysfunction, incomplete evacuation, straining, and the
passage of gas.
 Saccharomyces
The only yeast probiotic. It is effective in treating diarrhea associated with the use of
antibiotics and traveler's diarrhea. It has also been reported to prevent the reoccurrence of
Clostridium difficile, to treat acne and to reduce side effects of treatment for Helicobacter
pylori.

12.  Streptococcus
This produces large quantities of the enzyme lactase, making it effective. It helps in the
prevention of lactose intolerance.
 Enterococcus
This is normally found in the intestinal tract of humans. Enterococcus faecium SF68 is a
specific probiotic strain that has been used in the management of diarrhoeal illnesses.
 Leuconostoc
Members of Leuconstoc spp. are very often used in production of fermented foods because
of their ability to produce lactic acid bacteria and diacetyl. Leuconostoc are used to inhibit
Listeria monocytogenes in dairy and meat products.
*Home of the probiotic bacteria: The gastro-intestinal tract (GIT) is the best home where
the probiotic bacteria lived. Within GIT there is an intestinal microflora. Small amount is
found in stomach and small intestine, but the majority is found in the colon.

13. Prebiotic
 The concept of prebiotic was introduced by Gibson & Roberfroid, in 1995
 Prebiotics are an alternative for probiotics or their cofactors.
 ‘Non-digestible substances that provide a beneficial physiological effect for the host by selectively
stimulating the favourable growth of a limited number of indigenous bacteria’
 Commonly known prebiotics are:
- Oligo-fructose
- Inulin
- Galacto-oligosaccharides
- Lactulose
 Properties-
- Limited hydrolysis and absorption in the upper GIT(gastro-intestinal tract).
- Selective growth
- Stimulation of beneficial bacteria in the colon.
- Immuno Stimulation
- Stimulation of beneficial flora that promotes colonization resistance.

14. Fructo-oligosaccharides
 Fructo-oligosaccharides is a group of oligosaccharides or a group of connected
simple sugars. Sources- It include onions and chicory root also garlic.
 Role- It helps in the stimulate production of beneficial bacteria, minimal effect on
blood sugar, also help strengthen the immune system.
Inulin
 Inulin is a dietary fibre.
 Sources- leeks, kiwi, asparagus, onions, garlic, bananas, wheat, rhubarb, dairy
products etc.
 Role- There are several benefits of inulin apart from weight- management, it even
increases calcium absorption, improved bone health. It can also be used to replace
sugar and fat as a food additive to improve taste.

15. Soyabean-oligosaccharide
 Sources- Found in soy milk, soy oil, bean, curd, iic-cream.
 Role- Promote the growth of Bifidobacteria in the intestinal tract, lowering cholesterol.

Xylo-oligosaccharide
 Sources- They are naturally present in fruits, vegetables, bamboo, milk and honey.
 Role- It help to improve blood sugar levels and fat absorption, re- establish normal
colonic flora, it also increase mineral absorption and vitamin B creation.
Galacto-oligosaccharide
 Also called GOS
 Sources- Naturally found in breast milk but are added to foods such as infant formula,
fruit drinks, dairy products, breakfast cereals and biscuit crackers.
 Role- Increased the good bacteria, boosts the immune system. Promote intestinal
health by keeping unfriendly bacteria such as E.coli, vaginal, urinary infections at bay.

16.  Uses of Prebiotics
 Enhance bone density and increase calcium absorption.
 Improve immune function in both the gut and body.
 Establish a healthier balance of bacteria in the gut.
 Promote regular bowel movements.
 Suppress appetite.
 Reduces the risk of an intestinal infection.
 Increase in mineral absorption and improvement of bone health.
 Modulation of gastro-intestinal peptides production, energy metabolism and satiety.
 Initiation (after birth) and regulation/modulation of immune functions.

17. Herbs
 Aloe vera: Anti-inflammatory, emollient, wound healing
 Evening Primrose oil: Dietary supplement of linoleic acid, treatment of atopic eczema.
 Garlic: Antibacterial, antifungal, antithrombotic, anti-inflammatory
 Ginger: Carminative, antiemetic, treatment of dizziness.
 Ginseng: Adaptogen
 Green tea: Antioxidant, reduces risk of CVD, enhances humoral and cell mediated
Immunity.
 Other: Vegetables, fruits, whole grain, herbs, nuts and various seeds contain an
abundance of phenolic compounds, terpenoids, sulphur compounds, pigments etc. that
has been associated with protection/ treatment of certain disease conditions.

18. Phytochemicals
 Phytochemicals could provide health benefits as:
 Substrate for biochemical reactions
 Cofactors of enzymatic reactions
 Inhibitors of enzymatic reactions
 Absorbents that bind to & eliminate undesirable constituent in the intestine
 Scavengers of reactive or toxic chemicals
 Enhance the absorption and / or stability of essential nutrients
 Selective growth factor for beneficial bacteria
 Fermentation substrate for beneficial bacteria
 Selective inhibitors of deleterious intestinal bacteria

19. Various types of Phytochemicals
Carotenoids
 Source- Fruits & vegetables
 Role- Antioxidants, protects against uterine, prostate, colorectal, lung and digestive tract
cancers, and protection to other antioxidants.
Flavonoids
 Source- Grapes, wines
 Role- Action against free radicals, free radicals mediated cellular signaling, inflammation,
allergies, platelet aggregation & hepatotoxins
Catechin & gallic acids
 Source- Grapes, berries, cocoa, green tea, acacia spp.
 Role- Antioxidants, free radical scavenging ability
Isoflavonoids
 Source- Soybeans
 Role- Treating cancers & osteoporosis

20. Fruits
 Apples: An apple’s 3 gm of fibre help you meet your fibre goal of 20g to 30 g daily. High fibre
diets can lower high disease risk.
 Apricots: A good source of beta carotene (which is converted to vit-A by the body) providing the
equivalent of 35% of RDA for vit-A
 Bananas: They are the great source of potassium ,which plays great role in heart and muscles
function 4) Cherries Heart protective anthocyanins are present and also gives colour.
 Papayas: Loaded with vit-C with b-carotene and calcium
 Vegetables
 Broccoli: This food is loaded with sulphoraphane consisting 72 mg of calcium,78 mg of folic acid
and vitamin C
 Cabbage: The indoles in a cabbage makes it a cancer fighter.
 Carrots: A stellar source of beta-carotene, one carrot contains twice unit of vit-A.
 Tomatoes: Technically consider as a fruit loaded with cancer fighting lycopene and a great
source of vit-A.

21. Scope of Nutraceuticals
Disease
Joint Health
Eye Health
Nutraceutical
Glucosamine
Chondroitin
DHA
Pycnogenol
Lotein
Carotenoids
Source
Found in ligaments,
cartilages, tissue, tendons
Proteoglycans of articular
cartilage
Linseed , Fish oil
Barley
Spinach
Carrot, Sweet potato

22. Disease
Cardiovascular Health
Cancer Prevention
Nutraceuticals
CoQ-10
Melatonin
DHA
Resveratrol
Carotenoids
Catechin
DHA
Resveratrol
Lycopene
Ellagic acid
Source
Soyabean, Olive oil
Bone marrow, Pineal glands
Fish oil
Grapes, Red wine
Carrot, Sweet potato
Tea extracts
Fish oil, Linseed
Red wine, Grapes
Tomatoes, Grape Fruit
Raspberry, Strawberry

23. Nutraceuticals market
The global nutraceuticals market is divided into the following categories:
• Functional food
• Functional beverage
• Dietary supplement
 Areas covered by Nutraceuticals: All therapeutic areas such as-
1. Anti- Arthritic (Rheumatoid Arthritis)
2. Sleeping disorders
3. Digestion problems
4. Prevention of certain cancers (Colorectal cancer)
5. Osteoporosis
6. Blood pressure
7. Cholesterol lowering (garlic)
8. Neurological disorders (Autism)
9. Diabetes etc.

24. Nutraceuticals market opportunities
 PHARMA COMPANIES
- New sector with lower R&D costs
- New revenue source
- Most purchases are by consumers
- Less onerous regulatory requirements
 FOOD COMPANIES
- Fast growing
- Source of differentiation & higher margins
- Innovative products increase bargaining power
- Accepted channel for new products

25. Continue…
 FUNCTIONAL FOOD
- Omega fatty acid fortified food
- Branded wheat flour market
- Probiotics fortified food
- Branded ionized salt
 DIETARY SUPPLEMENTS
- Vitamins & minerals
- Proteins & peptides
- Herbals
 FUNCTIONAL BEVERAGES
- Dairy & dairy alternative drinks
- Non-carbonated drinks
- Fruit & vegetable juices and drinks

26. References
 https://en.m.wikipedia.org/wiki/Probiotic
 https://en.m.wikipedia.org/wiki/Prebiotic_(nutrition)
 https://www.fda.gov/food/dietary-supplements
 Manju chhetri. Nutraceuticals. Available from-
https://www.slideshare.net/ManjuChhetri/nutraceuticals-71153808 Cited on: July 11, 2021
 Kumar Manoj. Opportunities in Nutraceuticals Market. Available from-
https://www.powershow.com/view0/873bc2-
ZjU4M/Global_Nutraceuticals_Market_powerpoint_ppt_presentation Cited on: July 14, 2021
 Pawar P.A. Prebiotics & Probiotics. Available from:-
https://www.slideshare.net/151212345/prebiotic-and-probiotic Cited on- July 17, 2021