This document discusses lycopene, glucosamine, and isoflavones. Lycopene is a carotenoid pigment found in tomatoes and other red fruits and vegetables that has antioxidant properties. Glucosamine is an amino sugar that plays a role in cartilage formation and is used as a supplement to treat osteoarthritis. Isoflavones are polyphenols produced by legumes that are antioxidants and may protect against certain cancers. The document provides details on the chemical structures, sources, and health benefits of each compound.

1. NUTRACEUTICAL AND FUCTIONAL
FOODS
SUKH VEER
SI NGH

2. Lycopene
Lycopene is bright red color carotene and carotenoid pigment found in tomatoes
and other red fruits and vegetables.
Skeletal formula of all-trans lycopene
Ball-and-stick model of all-trans lycopene
Lycopene is a carotene, but no vitamin A activity
Lycopene cyclase – convert lycopene to β-carotene by catalyzing the formation
of two β rings at each end of the linear crotene.
Red color of tomato- downregulation of Lycopene cyclase

3. Molecular formula – C40H56
Molecular wt. - 536.87
Polyunsaturated hydrocarbon
Tetraterpene assembled from eight isoprene unit,
composed of carbon and hydrogen
It is insoluble in water
Lycopene’s have eleven conjugated double
bonds.
High level of conjugation is the reason of deep
red colour and high antioxidant activity.
Lycopene from plant source – Trans form
Lycopene in human plasma – Cis form (>60%)

4. Sources μg/g wet wt.
Gac 2,000 – 2,300
Tomato (raw) 8.8-42
Tomato juice 86-100
Tomato sauce 63-131
Water melon 23-72
Pink grape fruit 3.6-34
Pink guava 54
Papaya 20-53
Rose hip puree 7.8
Apricot <0.1
Dietary sources of lycopene

5. Processing of tomatoes increase the concentration of
bioavailable lycopene; lycopene in tomato paste is four
times more than fresh tomatoes.
Cooking & crushing of tomatoes in oil rich dishes –
increases assimilation from the digestive tract into the
blood stream
After ingestion, lycopene is incorporated into lipid
micelles in the small intestine.
In blood plasma, lycopene is eventually distributed into
the VLDL and LDL fraction.
Lycopene is mainly distributed to fatty tissues and
organs such as the adrenal glands, liver and testes.
Excess of lycopene intake results in the orange-yellow
coloration of liver and skin; Lycopenodermia.

6. Tissue nmoles/g wet wt.
Liver 1.28- 5.72
Kidney 0.15-0.62
Adrenal 1.9-21.6
Testes 4.34-21.4
Ovary 0.25-0.28
Adipose 0.2-1.3
Lung 0.22-0.57
Colon 0.31
Breast 0.78
Skin 0.42
Distribution of lycopene in various tissues

7. Health benefits of lycopene
• Antiatherogenic and anticarcinogenic effects;
protecting the critical cellular biomolecules, including
lipids, lipoproteins, proteins and DNA.
• Most powerful singlet oxygen quencher; 100 times more
than Tocopherol
• ≠ lung, endometrium, colon, stomach and prostrate
cancer.
• In lungs, protect lymphocytes from nitric oxide induced
damage in lung cancer.
• Decrease the impact of oxidative load from pylori
infections in the stomach
• Activate special cancer preventing enzymes such as
phase II detoxification enzymes; remove the
carcinogens from body.

8. Contd………
• Lycopene was found to suppress IGF-1 induced growth;
regulators of mammary and endometrial cancer cell growth.
• Lycopene was found to have ≠ effects on cataract
development.
• Major carotenoid in the plasma; diminished amount of
TBARS (Thiobarbituric acid reactive substances)
• Antioxidant status – Lycopene > α-tocopherol > α- carotene
> β- cryptoxanthine > Zeaxanthine > β- carotene > Lutein
• Lycopene has shown to act as a hypocholesterolemic agent
by inhibiting HMG- CoA reductase.

9. Proposed mechanisms for the role of lycopene in preventing chronic diseases. Dietary lycopene may increase the
lycopene status in the body and, acting as an antioxidant, may trap reactive oxygen species, increase the overall
antioxidant potential or reduce the oxidative damage to lipid (lipoproteins, membrane lipids), proteins (important
enzymes) and DNA (genetic material), thereby lowering oxidative stress. This reduced oxidative stress may lead
to reduced risk for cancer and cardiovascular disease. Alternatively, the increased lycopene status in the body
may regulate gene functions, improve intercell communication, modulate hormone and immune response, or
regulate metabolism, thus lowering the risk for chronic disease. These mechanisms may also be interrelated and
may operate simultaneously to provide health benefits.,

10. Glucosamine
 Molecular formula - C6H13NO5
 Molecular wt. - 179.17 g/mol
Glucosamine is one of the most abundant monosaccharides
(amino sugar); a prominent precursor in the biochemical synthesis
of glycosylated proteins and lipids.
Glucosamine, which is produced naturally in the body, plays a key
role in building cartilage, the tough connective tissue that cushions
the joints.
Glucosamine is part of the structure of
the polysaccharides chitosan and chitin, which compose the
exoskeletons of crustaceans and other arthropods, cell walls
in fungi and many higher organisms.
Produced commercially by the hydrolysis of crustacean
exoskeletons or, less commonly by fermentation of a grain such as
corn or wheat

11. Glucosamine is naturally present in the shells of shellfish,
animal bones and bone marrow. It is also present in some
fungi, such as Aspergillus niger.
Oral glucosamine is marketed as a treatment
of osteoarthritis. Commonly sold forms of glucosamine are
glucosamine sulfate and glucosamine hydrochloride.
Glucosamine is often sold in combination with other
supplements such as chondroitin
sulfate and methylsulfonylmethane; chondroitin may
increase its efficacy.
Since glucosamine is a precursor for glycosaminoglycans,
and glycosaminoglycans are a major component of joint
cartilage, supplemental glucosamine may help to prevent
cartilage degeneration and treat arthritis.
Glucosamine is bioavailable both systemically and at the
site of action (the joint) after oral administration of
crystalline glucosamine sulfate in osteoarthritis patients.

12. Possible effects of glucosamine sulfate in patients with osteoarthritis
may be the result of its anti-inflammatory activity.
Glucosamine helps repair or grow new cartilage, or stops cartilage
from being further damaged.
Stimulation of the synthesis of proteoglycans and the decrease in
catabolic activity of chondrocytes inhibiting the synthesis of proteolytic
enzymes and other substances that contribute to damage cartilage
matrix and cause death of articular chondrocytes.
Glucosamine is an essential substrate in the natural formation of
the GAG matrix
Glucosamine is thought to stimulate synovial production of hyaluronic
acid and is also claimed to inhibit cartilage degrading liposomal
enzymes.
Glucosamine is an alternative medicine to acetaminophen (Tylenol) or
nonsteroidal anti-inflammatory drugs, such as ibuprofen (Advil, Motrin)
and naproxen (Aleve), for OA pain.
Some of these drugs can cause stomach upset, cramps, constipation,
diarrhea, and in some cases, stomach ulcers.

13. Dietary and available form
• No major food sources of glucosamine.
•Most supplements are made from chitin, the hard outer
shells of shrimp, lobsters, and crabs. Other forms of
glucosamine are available for people who are allergic to
shellfish.
•Glucosamine is available in oral supplements as
glucosamine sulfate, glucosamine hydrochloride, and n-
acetyl glucosamine.
•These products may come in tablet, capsule, injection and
powder forms.
• Contradictory issues regarding allergy and glucose
metabolism.

14. Isoflavones
• Market report - The combined market, valued at $94
million(€106.4m) in 2000 grown worth $144 million in
2008.
• Isoflavones comprise a class of organic compounds,
often naturally occurring, related to the isoflavonoids.
• Being polyphenols, they are antioxidants; activity against
certain type of prostate and breast cancer.
• Isoflavones are produced almost exclusively by the
members of the Fabaceae/Leguminosae (bean) family.

15. ISOFLAVONE
• Ioflavone, numbering. Genistein (5-OH, 7-OH, 4'-OH),
Glycitein (6-OCH3) and daidzein (7-OH, 4'-OH) are e. g.
members of the isoflavone family.
• Isoflavone differs from flavone (2-phenyl-4H-1-benzopyr-
4-one) in location of the phenyl group

16. contd………
• Isoflavones are produced via a branch of the general
phenylpropanoid pathway that produces flavonoid
compounds in higher plants.
• Soybeans are the most common source of isoflavones in
human food; the major isoflavones in soybean are
genistein and daidzein.
• The phenylpropanoid pathway begins from the amino
acid phenylalanine, and an intermediate of the pathway,
naringenin, is sequentially converted in to the isoflavone
genistein by two legume-specific enzymes, isoflavone
synthase, and a dehydratase.
• Another intermediate naringenin chalcone is converted
to the isoflavone daidzein by sequential action of three
legume-specific enzymes: chalcone reductase, type II
chalcone isomerase, and isoflavone synthase.

17. contd……….
• Plants use isoflavones and their derivatives as
phytoalexin compounds
• Soybean uses isoflavones to stimulate soil-microbe
rhizobium to form nitrogen-fixing root nodules.
• Most members of the Fabaceae family contain significant
quantities of isoflavones.
• Highest levels of genistein and daidzein in psoralea
(Psoralea corylifolia); Various legumes including kudzu
(Pueraria lobata), lupine (Lupinus spp), Fava bean (Vicia
faba), and soy (Glycine max) are substantial source.
• Other dietary sources of isoflavones include chick pea
(biochanin A , alfalfa (formononetin and coumestrol), and
peanut (genistein).

18. Health benefits
• Protecting bone mineralization
• Reduction of cardiovascular disease; Lowering
blood LDL-Cholesterol
• Improving arterial dilation
• Suppressing mammary and other cancers
• Inhibit menopausal symptoms

19. Possible mechanism !!!!!!!!!!!!!
Cardiovascular disease; isoflavone site of action may include arterial smooth
muscle and sympathetic nervous system, and LDL receptor or other
cholesterol regulatory gene expression.
Cancer; urinary excretion of carcinogens, effects on DNA Topoisomerase II,
which induce DNA strand breaks that can lead to cancer cell apoptosis, can
mediated by interaction with estrogen receptors or inhibition of tyrosine
phosphorylation by genistein.
Fundamental sites of potential benefit or toxicity may be esterogen
receptor, especially ER-β. ER-β is widely distributed in human tissues.
Genistein interact with Human sex hormone binding globulin; hormonal
effects of soy isoflavones during studies of isoflavone intake; slightly
lengthened menstrual cycles, and decreased blood concentrations of
estradiol, progesterone, and sex hormone binding globulin were suggested
in women, but few effects were seen in men
Although isoflavones are predominantly in glucoside form in foods,
isoflavone glucosides have not been detected in human blood plasma or
urine.
Human Lactase Phlorizin Hydrolase (LPH) cleaves isoflavone glucosides.

20. Probiotics & PrebioticsProbiotics & Prebiotics
Arvind

21. Health balance of diseased
person
Beneficial bacteria
Harmful bacteria

22. PROBIOTICS
“Live microbial feed supplements which
beneficially affect the host animal by improving
its intestinal microbial balance”

23. Other definitions
• “Animal feed supplements that have a beneficial effect on the
host animal by affecting its gut microflora”
• “A live microbial feed supplement which beneficially affects the
host animal by improving its intestinal microbial balance”
• “A viable mono- or mixed culture of microorganisms which, when
applied to animals or man, beneficially affects the host by
improving the properties of the indigenous microbiota”
• “A microbial preparation which contains live and/or dead cells,
including their metabolites, which is intended to improve the
microbial or enzymatic balance at mucosal surfaces or to
stimulate immune mechanisms”
• “Live microorganisms which, when administered in adequate
amounts, confer a health benefit on the host”

24. Characteristics of Probiotics
 Acid tolerance
 Bile tolerance
 Cell surface hydrophobicity
 Protoplast regeneration
 Antimicrobial activity
 Cholesterol removal and bile salt deconjugation
 Gut colonization
 Lactose removal
 Protease and aminopeptidase activity

25. Lactobacillus: acidophilus, sporogenes, plantarum, casei,
ramnosum, delbrueckii, reuteri, fermentum, lactus, brevis.
Bifidobacterium: bifidum,infantis,longum,thermophilum,
animalis.
Streptococcus: lactis, cremoris, alivanus,intermedicus
Leuconostoc, pediococcus, enterococcus
Yeast and moulds: Saccharomyces boulardii
(Anuradha et al., 2005)
Probiotic Microorganisms

26. • Improves digestion and absorption
• Alleviation of lactose intolerance
• Serum cholesterol reduction
• Reduce the diarrhoea
• Immuno stimulation
• Inactivation of potential pathogens
• Anticarcinogenic effects
Health Beneficial Effects of Probiotics

27. Probiotic ProductsProbiotic Products
• Ice cream
• Yoghurt
• Curd
• Fermented milk
• Chocolate
• Cheese
• Capsules and tablets

28. Proposed Criteria for Microorganisms to BeProposed Criteria for Microorganisms to Be
Included in Probiotic Foods and DrinksIncluded in Probiotic Foods and Drinks
• Microorganism of human origin
• Resistance to acid conditions of stomach, bile,
and digestive enzymes normally found in the
human GI tract
• Ability to colonize human intestine
• Safe for human consumption
• Scientifically proven efficacy

29. Purported mechanisms of action
Bacteriocin
Bioactive peptides
Short chain fatty acids
Neutralization of
dietary carcinogens
Free amino acids
Organic acids
β-Galactosidase activity
Oligosaccharides
Cholesterol assimilation
Survival and adhesion
competitions with
pathogenic bacteria
Antioxidant
ImmunostimulatoryProbiotics

31. PREBIOTICS

32.  Prebiotics are non-digestible carbohydrates that
beneficially affect the host by selectively
stimulating the growth and activity of one or a
limited no. of bacteria in the colon, and thus
improve host health.
 Prebiotics are natural food ingredients that are
available in a variety of food sources.
 Bananas, garlic, barley, onion, Jerusalem,
artichoke tuber, wheat, asparagus, rye, and
Chicory roots

33. Prebiotics
• Neosugars
(GFn n = 1–4)
• Inulin-like fructans (fructooligosaccharides of chain length up to 60 units)
• Soy oligosaccharides
• Galacto-oligosaccharides
• Isomalto-oligosaccharides
• Gentio-oligosaccharides
• Xylo-oligosaccharides
• Lactulose (fructose-galactose disaccharide)
• Raffinose
• Stachyose
• Sorbitol
• Xylitol
• Palatinose
• Lactosucrose

34. Potential Benefits of Prebiotics
• Improve bowel function
• Increase stool frequency
• Increase stool weight
• Increase production of short-chain fatty acids
• Promote the growth of the health promoting
bacteria Lactobacilli and Bifidobacteria
• Restore gut flora during or after antibiotic
therapy
• Inulin can reduce insulin concentrations and
lowered triglyceride levels

35. Prebiotics
• Two common supplemental sources are fructo-
oligosaccharides (FOS) and inulin
• FOS and inulin are found naturally in Jerusalem artichoke,
burdock, chicory, leeks, onions, and asparagus
• FOS products are derived from chicory root that contain
significant quantities of inulin.
• Inulin is considered a soluble fiber. As a soluble dietary
fiber, inulin also shortens fecal transit time, slightly
increases fecal bulk, reduces constipation, has been shown
to reduce both serum and hepatic cholesterol and
triglycerides, and may provide improved absorption of
minerals such as calcium, magnesium, iron, and phosphate.

36. Short Chain Fatty Acids
• Acetate, Propionate, Butyrate
• Acetic acid is an energy source for the body and
is a substrate for fat synthesis in the liver.
• Propionic acid is also an energy source for the
liver, is gluconeogenic (i.e., can be used to make
glucose), and may reduce cholesterol synthesis.
• Butyric acid is the major fuel for colonic cells and
has been shown to stimulate differentiation and
programmed cell death of cancer cells.

39. Probiotic –Prebiotic interaction
• Bifidobacteria and lactobacillus are both naturally occurring
bacteria found in our intestine.
• Increase absorption of vitamins and minerals
• Improve digestion
• Increase protection against harmful bacteria such as fungi
and viruses
• Prebiotics Inulin and Oligofructose increase the amount of
lactic acid producing bacteria
• Immune cells and epithelia cells respond to this shift in the
microflora
• This leads to the signaling of toll-like receptors that activate
the secretion of pro-inflammatory cytokines