This document discusses various types of carbohydrates and fatty acids that have nutraceutical applications. It defines nutraceuticals as food or food components that provide medical benefits. It describes that ascorbic acid, oligosaccharides, polysaccharides, and fibers derived from carbohydrates can have benefits such as reducing risk of chronic diseases. Non-starch polysaccharides like cellulose, hemicellulose, chitin, and marine polysaccharides also have health benefits. Omega-3 fatty acids and conjugated linoleic acid obtained from plants, fish, and dairy are noted as having cardiovascular and anti-cancer effects.

2. NUTRACEUTICAL
 The term Neutraceuticals was coined by
Dr. Stephen De Felice
 Nutraceutical – any substance that is food
or a part of food and provides medical or
health benefits , including the prevention
and treatment of disease.

3. CARBOHYDRATE
 Carbohydrate is one of the 3 basic macronutrient
It includes sugars, starches and fibers whose major
function is to provide energy for body especially brain and
muscle
The carbohydrate that has nutraceutical applications
include- ascorbic acid, oligosaccharides, non- starch
polysaccharides.
Beneficial health impacts- specific chronic disease such as
cancer, diabetes, CVD, obesity and various gastrointestinal
disorder

4. 1) ASCORBIC ACID
Glucose derivatives- one of the most recognizable
nutraceutical substances and very popular supplement
It functions as an antioxidant
Sources- citrus fruits- orange, kiwi, grapefruit,
brocolli,strawberries
Benefits- necessary for healthy bones, gums, teeth and skin,
helps in wound healing, prevent common cold
It is a powerful antioxidant and free radicle scavenger that
protects our tissue, cell membrane and tissue from oxidative
damage

5. OLIGOSACCHARIDES AND POLYSACCHARIDES
 Plants produce oligosaccharides that appear to function as
prebiotic substances
 Prebiotic- non digestible food ingredients that benefits the host
by selectively stimulating the growth or activity of 1 or a limited
no. Of bacteria in the colon
 Plant polysaccharides are n readily available energy source for
humans as they are resistant to secreted digestive enzymes
 These grouped with phenolic compounds- lignin to form fibers
has nutraceutical application
 Fibers- play structural role in plants
 Eg- cellulose, hemicellulose
 Role- tissue repair after trauma
Human milk contain
has oligosaccharides
play important role
in postnatal period
0.7-1.2g present
Monomers present
are d-glucose, d-
galactose, N-acetyl
glucosamine,
fructose and sialic
acid

6. 2) NON STARCH POLYSACCHARIDES
Divided into homogenous and heterogenous
polysaccharides
1.cellulose- homologous non starch
polysaccharides-repeating units of glucose
monomers
Present in cell wall of plants as microfibril
bundles
2.hemicellulose - found in association with
celluose in plant cell wall
Composed of pentoses- xylans, mannans,
galactans, arabicans and hexoxes and uronic
acid

7.  3. chitin- polymer of N- acetyl glucosamine found in shells of insects
 Recently used as dietary supplement for weight loss
 4. Marine polysaccharides- has various health benefits –anticancer , anti-inflammatory, anti-
oxidant, anti-microbial properties
 Eg. Brown, green and red algae
 Decreases plasma total cholesterol and LDL cholesterol
 5.Glycosaminoglycans- found in animal connective tissue
 GAG and chondroitin sulphate used as nutrition supplements for joint injuries and joint
inflammatory disorder
 Components of extracellular substance surrounding collagen and elastin fibres and
connective tissue and bones
 Eg- hyaluronic acid –present in synovial fluid
 Contains- b-glucuronic acid and N-acetyl glucosamine
 Eg- chondroitin sulphate- present in cartilage and bones
 Contains- b-glucuronic acid and N-acetyl galactosamine

8. FATTY ACIDS AND STRUCTURAL LIPIDS
Present researchers have found various fatty acids have
funtional properties
1. omega- 3 PUFA- found in higher concentration in plants ,
fishes and other marine animals
Fish oil include- EPA,DHA,DPA
SOURCE-fish oils, maize,mustard,linseed, rapeseed, tuna
Benefits- reduce CVD and improve mental and visual function,
reduce inflammatory and immunological disease
Plants use this as second messenger to form jasmonic acid
when plant tissue is under attack-insect feeding

9. 2. CONJUGATED LINOLEIC ACID(CLA)
It is produced by bacteria
Source- cheese, meat,milk,butter, yogurt
Benefits- improves body composition and reduce
cancers, anti carcinogenic effect , decrease the LDL in
rabbit and decrease artherosclerosis lesions
For dairy products the CLA- 30mg/g of fat
Food processing methods like frying, baking, boiling
did not affect or change CLA content