JOURNEY OF NUTRIENT NEUTRACEUTICAL

1. MEGHA BHATT
GBPUA&T,PANTNAGAR
PhD

2. India faces a unique development paradox of being in the
front ranks of fast growing global economies, with vibrant
economic growth rates and yet, in stark contrast – around
40% of India’s children under three years of age are
undernourished.

3. situation where there is an unbalanced diet in which
some nutrients are in excess, lacking or wrong
proportion.
NEVER THINK FOR A MINUTE THAT WE ARE GOING TO BUILD
PERMANENT PEACE IN THIS WORLD ON EMPTY STOMACHS AND
HUMAN MISERY” – Norman Borlaug

4. World Health Organization (WHO) identified 4
major forms of malnutrition crippling globally.
This included, vitamin-A deficiency,
iron deficiency, iodine deficiency and
protein energy malnutrition.

5.  The term junk food was coined as slang in the public interest in 1972
by Michael Jacobson, Director of the Center for Science, Washington
DC.
 high calorie or calorie rich food which lacks in micronutrients such as
carbohydrates, proteins, vitamins, minerals, or amino acids, and fiber.
 These foods does not contain the nutrients that your body needs to stay
healthy.

6. What makes these foods to be called as Junk is that it contains high
levels of refined sugar, white flour , trans fat and salt.

7. "Let food be thy medicine and medicine be thy food"

8. During the 16th, 17th and 18th centuries, many
crewmen on long voyages across the Seas often died
because of scurvy.
The 18th century sea captains explored the role of
various foods and food practices in maintaining the
health of seamen.
Some foods provided the missing vitamins B and C,
whereas others reduced the antiscorbutic effects of the
seamen’s diet.

9. Biomedical research during the past 20 years has revealed that diet
plays an important role in the prevention and progression of many
of the major chronic diseases, such as atherosclerosis and cancer
In 1991, the National Cancer Institute in the US, along with several non-
federal organizations, began the ‘5-a-Day’ program to promote the
benefits of a diet that is enriched in fruits and vegetables for the reduction
of cancer risk.
In 1994 Dietary Supplements Health and Education Act (DSHEA)
was born in the USA.
This law allowed the sale of herbs to help maintain
“normal health and physiology”.

10. Benifits

11.  “Food” can be defined as any substance that
people or animals eat or drink, in order to
maintain life and growth, satisfy hunger.
 On the other hand, functional food are those
foods or ingredients that supply a benefit
beyond that of the traditional (i.e.,
mainstream) nutritive value. Eg: probiotics

12. Challenges:
 health maintenance (e.g. immune function,
gastrointestinal health, mental health, health in
ageing, physical performance);
 reduced risk of obesity;
 reduced risk of chronic diet-related diseases (e.g.
cardiovascular disease, diabetes and metabolic
disease, musculoskeletal disease).

13. Nutraceutical is any substance that is a food or a part
of food and provides medical or health benefits,
including the prevention and treatment of disease”

14.  The term nutraceutical was coined from nutrition and
pharmaceutical in 1989 by Stephen Defelice, founder
and chairman of Foundation for Innovation in
medicine, an American organization which encourages
medical health(De Felice L Stephen. The
nutraceutical revolution, its impact on food industry.
Trends in Food Sci. and Tech 1995).

15.  Nutraceuticals are "naturally derived bioactive
compounds that are found in foods, dietary
supplements and herbal products, and have health
promoting, disease preventing, or medicinal
products"
 Functional foods are foods which contain an
ingredient that gives that food health-promoting
properties over and above its usual nutritional
value.

17. The study of interaction of dietary
components with the genome, the resulting
changes in proteins, and other metabolites

18. (Singh et al., 1999, modified from Burkitt
and Trowell

19. Japan
Israel
China Korea
India
Iran Singapore
0
10
20
30
40
50
60
70
80
90

20.  Traditional nutraceuticals
 Non-traditional nutraceuticals

21. Food contains several natural components that deliver
benefits beyond basic nutrition, such as lycopene in
tomatoes, omega-3 fatty acids in salmon or saponins
in soy.
1) substances with established nutritional functions,
such as vitamins, minerals, amino acids and fatty
acids – Nutrients(antioxidant)
2) herbs or botanical products as concentrates and
extracts – Herbals (aloe vera)

23.  Artificial foods prepared with the help of
biotechnology.
1. Fortified nutraceuticals
2. Recombinant nutraceuticals

24.  It constitutes fortified food from agricultural
breeding or added nutrients and/or
ingredients. e.g. orange juice fortified with
calcium, cereals with added vitamins or
minerals and flour with added folic acid.
 Banana fortified using soybean ferritin gene in
iron deficiency .
Energy-providing foods, such as bread, alcohol, fermented
starch, yogurt, cheese, vinegar, and others are produced with
the help of biotechnology. Dietry supplements
RECOMBINANT NUTRACEUTICAL

25. Metabolic
engineering

26. Pgi (phospoglucose isomerase), zwf (glucose 6 phosphate dehydrogenase) ,pgm
(phoshoglucosemutase),DOH(deoxyhexose),G3P( glyceraldehyde 3
phosphate),PGL (phosphoglucolactone) PG( phosphogluconate)

27.  Encapsulation of probiotic bacteria by emulsion
technique it is the technology of packaging
solid, liquid and gaseous materials in miniature-
sealed capsules

28.  Avoid the side effect.
 May increase the health beneficial effect.
 May have naturally dietary supplement, so
do not have unpleasant side effect.
 May increase the health value, our diet and
improve medical condition of human.
 May easily be available and economically
affordable.

30.  The most rapidly growing segments of the industry
were dietary supplements (19.5 percent per year)
and natural/herbal products (11.6 percent per year).
 According to a recent report, the total market for
nutraceuticals in India is growing at 21 percent per
annum (Nutrition business journal estimates (NBJ
data).
 World demand for nutraceutical ingredients will
expand about 7 percent annually to $29 billion in
2014, serving a $236 billion global nutritional
product industry.

31. Percent Share of Transgenic Crops in Nutraceutical Production

32. Share of GMOs for Production of Nutraceuticals
Tobacco
29.58%
Potato
17.37%
Arabidopsis
7.04%
B.napus
2.82%
Rice
4.69%
Tomato
4.23%
E.coli
9.86%
Mice
5.16%
Wheat
1.88%
Others
12.68%
Apple
2.35%
Maize
1.41%
Papaya
0.94%

33.  The United State will continue to be the largest
global consumer of nutritional ingredients through
2013 due to the broad increasing range of such
products manufactured domestically.
 China will remain largest worldwide producer of
nutraceutical based on its extensive fine chemicals
industry and aggressive pursuit of export
opportunities.
 China will also pass the United State as leading
consumer of nutraceutical ingredients after 2013.

34.  WHO estimates that 60 % of the cardiac patients in
the world will be Indians by 2030. Asia is expected
to have 190 million diabetes cases, more than half
of them are in India and China.
 Scientists say that the percentage of overweight/
obese people in India is on track to rise from 9% in
1995 to 24% in 2025.
ALARMING FACTS ABOUT INDIA

35.  Walking decreased by 60 %.
 Exercise and jogging decreased by 50 %.
 Game and sports are recreational activities
decreased by 50%.
 Low activity entertainment such as
computer, DVD use has grone up.
 Desk job increased by 80%.

37.  Having anti-aging,
anti oxidant property
 Anti carciogenic
property
 Anti diabetogenic
propery.
LADDU HAL
WA
WEANING GRUEL
KACHARI
KACHOURI
SEVAIN
PAPAD
BURFI
SEM
FINGER MILLET: WONDER GRAIN OF NUTRITIONAL IMPORTANCE

38.  Forgot aboutquantityfocusonquality
 Don’taskwhyhealthyfoodissoexpensive.Askwhy junkfoodissocheap
 Eatless‘CRAP’–(C:carbonateddrinks,R:refinedsugar,A:artificial
sweetener,P:processedfood)
 Eatmore‘FOOD’-(F:fruit&veggie,O:organicleanproteins,O:omega3
fattyacid,D:drinkwater).

39. 1. Anil Kumar1, Mamta Metwal1, Sanveen Kaur1, Atul K. Gupta1, Swati Puranik, Sadhna Singh, Manoj
Singh, Supriya Gupta1 B. K. Babu, Salej Sood and Rattan Yadav.(2016). Nutraceutical Value of Finger
Millet[Eleusinecoracana(L.)Gaertn.],andTheirImprovementUsingOmicsApproaches
2. Annie Shirwaikar*, Vinit Parmar and Saleemulla Khan (2011).The changing face of nutraceuticals – An
overview
3. H.DUREJA,D.KAUSHIK,V.KUMAR,(2003).DEVELOPMENTSINNUTRACEUTICALS.
4. Kasipathy Kailasapathy,(2009) Encapsulation technologies for functional foods and nutraceutical
productdevelopment
5. Manisha Pandey *, Rohit K Verma, Shubhini A Saraf (2010).Nutraceuticals: new era of medicine and
health
6. SanjayMishra,R.B.Singh,S.P.Dwivedi,FabienDeMeester,RafaelRybar,DanielPella,JanFedackoand
LekhR.(2009).JunejaEffectsofNutraceuticalsonGeneticExpressions