This document provides information on functional foods and nutraceuticals. It begins by defining functional foods and discussing their classification based on source (plant, animal, microbial) and mechanism of action. It then discusses probiotics, prebiotics, polyunsaturated fatty acids, antioxidant vitamins, polyphenols, and spices as examples of nutraceutical groups. The document concludes by discussing how nutraceuticals can be used to treat various health conditions like cardiovascular disease, cancer, diabetes, and more.

1. GROUP-8 | BPME (FS)-362
Functional Foods & Nutraceuticals
Submitted by: -
BRAJESH YADAV (89A-17)
JONATHAN ZOMUANSANGA(90A-17)
OINAM YAIPHABEE (91A-17)
SOURAV ROUT(92A-17)
NEHA SOIBAM(94A-17)
RUTAN DEBBARMA(2A-16)
ASCANIO N MARAK (31A-16)
ARJUN ROY (44A-16)
RANGADHAN TRIPURA(57A-16)

2. PAGE 1
FUNCTIONAL FOODS
Introduction
Functional foods have no universally accepted definition. The concept was first developed in Japan in the 1980s when, faced
with escalating health care costs, the Ministry of Health and Welfare initiated a regulatory system to approve certain foods
with documented health benefits in hopes of improving the health of the nation’s aging population. In the United States,
functional foods have no such regulatory identity. In 1994, the National Academy of Sciences’ Food and Nutrition Board
defined functional foods as “any modified food or food ingredient that may provide a health benefit beyond the
traditional nutrients it contains”.
The Institute of Medicine of the National Academy of Sciences (IOM) states that functional foods are “those in which the
concentrations of one or more ingredients have been manipulated or modified to enhance their contribution to a
healthful diet,”
It is also defined as any food or food ingredient that may provide a health benefit beyond the traditional nutrients it
contains. Here traditional nutrients mean vitamins and minerals. These are the Foods that by virtue of physiologically active
food components provide health benefits beyond basic nutrition. It provides physiological benefits andor reduce the risk of
chronic disease beyond basic nutrition functions. Otherwise called "super-fortified" foods--those fortified with more than
100 percent of the DRI and/or foods that have added botanicals or other supplements--also fall into the category of
functional foods.

3. PAGE 2
FUNCTIONAL FOOD: SOURCES AND CLASSIFICATION
Functional foods are classified by source of origin, including plant, animal, microbial, and
miscellaneous (algae, mushrooms, other). Regardless of the source of origin, the target of functional
foods includes CVD, cancer, immune enhancement, gastrointestinal and women’s health, aging,
diabetes mellitus, and stress management.
(i) Plant-Derived Functional Foods
Plant-derived functional foods are separated into primary and secondary metabolites; primary metabolites are plant
compounds necessary for growth, while secondary metabolites are not essential for growth, but are used for plant survival
mechanisms. Primary metabolites include plant proteins, beta-glucans, and omega-3 fatty acids. Plant proteins include
texturized vegetable protein, soy protein isolate, and amino acids; these proteins act as functional foods by helping to
decrease the amount of meat consumption, which decreases the consumption of fat and cholesterol. Beta-glucans, found in
oats, act as functional foods by decreasing cholesterol absorption. Omega-3 fatty acids, found in flaxseed, act as a functional
food by reducing platelet aggregation. Secondary metabolites include phytoestrogens, antioxidants, vitamins, tocopherols,
steroids, gamma-linolenic acid (GLA), and phase II enzyme inducers. Phytoestrogens, estrogen-like compounds in plants,
are found in soybeans and flaxseed and act as functional foods by decreasing post-menopausal cancer development.
Antioxidants, such as anthocyanins, act as functional foods by quenching reactive oxygen species. Vitamins, which are
abundant in fruits and vegetables, act as functional foods by preventing deficiencies; certain vitamins, such as vitamins C
and E, also act as quenchers of reactive oxygen species. Tocopherols, which are vitamin E compounds found in oilseeds, act
as quenchers of reactive oxygen species. Steroids are also found in oilseeds and act as functional foods by competing for
cholesterol absorption. GLA is a fatty acid involved in the formation of prostaglandins and acts as an inflammatory
modulator (4). Phase II enzyme inducers, found in Brassica vegetables, act as functional foods by glycosylating insoluble
toxins to produce soluble compounds that are excreted. Consumption of foods containing phase II enzyme inducers also
limits the phase I enzyme detoxification system; the phase I enzyme system produces reactive oxygen species.
(ii) Animal-Derived Functional Foods
Zoochemicals, which are animal-derived functional foods, include omega-3 and six fatty acids, conjugated linolenic acid
(CLA), small peptides, whey and casein, and glucosamine and chondroitin sulfate. Omega-3 fatty acids include alpha-
linolenic, docosahexaenoic (DHA), and eicosapentaenoic (EPA) fatty acids (4). Sources of alpha-linolenic acid include soy
and canola oils, walnuts, and flaxseed (4). The main source of EPA and DHA is fatty fish, such as salmon. Omega-6 fatty
acids include linolenic, gamma-linolenic, and arachidonic fatty acids (4). Sources of these fatty acids include some vegetable
oils, nuts, and whole grains (4). Omega-3 and six fatty acids act as functional foods by enhancing immunity, modulating
inflammation, and protecting against neurodegenerative diseases. CLA is a fatty acid present in milk that reportedly acts as
a functional food by reducing cancer risks and adipose differentiation; however, a fatty liver may develop as a side effect.
Whey and casein are milk proteins that act as functional foods by being easily digested and absorbed, and help build muscle
mass; small peptides function in the same manner. Glucosamine and chondroitin sulfate are required for collagen formation
and were stated to act as functional foods by alleviating pain associated with osteoarthritis; however, this claim has been
disproved.

4. PAGE 3
(iii) Microbial Functional Foods
Microbial-derived functional foods include probiotics, prebiotics, and symbiotic. Probiotics are natural microflora that
occur in the gut, such as L. casei or numerous Bifidobacter species, which promote health (Hassler 2002). Prebiotics are
dietary components that promote growth of probiotic bacteria. Symbiotics contain probiotics and prebiotics combined
randomly, whilesymbiotics contain specific probiotics and prebiotics mixed together to benefit one another. Functional
foods of microbial origin act by promoting the growth of probiotic bacteria so that the growth of pathogenic bacteria is
limited.
(iv) Miscellaneous Functional Foods
Some functional foods are derived from miscellaneous compounds such as algae and mushrooms. Algae function by proving
omega-3 fatty acids, which enhance immunity, modulate inflammation, and protect against neurodegenerative diseases.
Functional foods derived from mushrooms contain antiviral, antibacterial, and anti-inflammatory properties.
The future of functional foods
Extensive research is currently directed toward increasing our understanding of “functional foods.” Academic, government
and private research institutes around the globe are devoting substantial efforts to identifying how functional foods and
food ingredients might help prevent chronic disease or optimize health, thereby reducing healthcare costs and improving
the quality of life for many consumers. An emerging discipline that will have a profound effect on future functional foods
research and development efforts is nutrigenomics, which investigates the interaction between diet and development of
diseases based on an individual’s genetic profile. Interest in nutrigenomics was greatly augmented by the recent
announcement that a rough draft of the complete sequence of the human genome had become available. In February 2001,
the complete sequence of the human genome was announced by Ventor and colleagues. This technological breakthrough
could eventually make it feasible to tailor a diet for an individual’s specific genetic profile. Nutrigenomics will have a
profound effect on future disease prevention efforts including the future of the functional foods industry.
Another technology that will greatly influence the future of functional foods is biotechnology. Recent example so
biotechnology-derived crops which have tremendous potential to improve the health of millions worldwide include golden
rice and iron-enriched rice (82). These grains are genetically engineered to provide enhanced levels of iron and _-carotene
which could, in turn, help prevent iron deficiency anaemia and vitamin A deficiency–related blindness worldwide. In the
future, other foods enhanced with other nutritive or non-nutritive substances may even help to prevent chronic diseases
such as heart disease, osteoporosis or cancer. The acceptance of biotechnology by consumers (currently a major issue in
Europe) will be important if the potential of this powerful methodology is to be realized.

5. PAGE 4
Nutraceuticals
The term nutraceutical is a hybrid or contraction of nutrition and pharmaceutical. Reportedly, it was coined in 1989 by
DeFelice and the Foundation for Innovation in Medicine restated and clarified in a press release in 1994, its definition was
“any substance that may be considered a food or part of a food and provides medical or health benefits, including
the prevention and treatment of disease. Such products may range from isolated nutrients, dietary, supplements
and diets to genetically engineered ‘designer’ foods, herbal products, and processed foods such as cereals, soups,
and beverages.”
The role of dietary active compounds in human nutrition is one of the most important areas of investigation
with the findings having wide‐ranging implications for consumers, healthcare providers, regulators and industry. Foods and
nutrients play a vital role in the normal functioning of the body. They help to maintain the health of the individual and to
reduce the risk of various diseases. Worldwide acceptance of this fact formed a recognition link between "nutrition" and
"health", and thus the concept of "nutraceuticals" evolved.
Classification of Nutraceuticals
(I)According to food source
Plants Animal Microbial
Conjugated Linoleic Acid
(CLA)
Eicosapentaenoic acid
(EPA)
Docosahexaenoic acid
(DHA)
Sphingolipids
Choline
Lecithin
Calcium
Coenzyme Q10
Selenium
Zinc
Creatine
Minerals
Saccharomyces boulardii (yeast)
Bifidobacterium bifidum
B. longum
B. infantis
Lactobacillus acidophilus (LC1)
L. acidophilus (NCFB 1748)
Streptococcus salvarius (subs.
Thermophilus)
β-Glucan
Ascorbic acid
γ-Tocotrienol
Quercetin
Luteolin
Cellulose
Lutein
Gallic acid
Perillyl alcohol
Indole-3-carbonol
Pectin
Daidzein
Glutathione
Potassium
Allicin etc.
etc

6. PAGE 5
(ii) According to chemical nature
(iii) According to mechanism of action
(i) Anticancer
e.g.- diallyl sulphide, curcumin, Capsaicin
(ii) Positive Influence on Blood
e.g.- MUFA, Quercetin
(iii) Lipid Profile
e.g.- Lycopene,α-Tocopherol
(iv) Antioxidant Activity
E.g.- Polyphenolics, Tocopherols,Tocotrienols
(v) Anti-inflammatory
e.g. Capsaicin, Quercetin, Curcumin
(vi) Osteogenic or Bone Protective
e.g.-CLA,Soy protein, Genestein, Daidzein

7. PAGE 6
(iv) According to groups
1. Dietary Fiber
2. Probiotics
3. Prebiotics
4. Polyunsaturated fatty acids
5. Antioxidant vitamin
6. Polyphenols
7. Spices
1. Dietary fibers
− Dietary fiber (DF) consists of non-digestible carbohydrates and lignin that are intrinsic and intact in plants.
Functional fiber (FF) consists of isolated, non-digestible carbohydrates that have beneficial physiological effects in
humans
− The adequate intake for fiber defined by the Dietary Reference Intake (DRI) is 38 grams/day for adult men and 25
grams/day for adult women.
2. Probiotics
− Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system.
− These are often called "good" or "helpful" bacteria because they help keep your gut healthy.
− Lactobacillus is the most common probiotic. It’s the one you’ll find in yogurt and other fermented foods. Different
strains can help with diarrhea and may help with people who can’t digest lactose, the sugar in milk.
It helps to cure and improve
− Irritable bowel syndrome
− Inflammatory bowel disease (IBD)
− Infectious diarrhoea (caused by viruses, bacteria, or parasites)
− Antibiotic-related diarrhoea
− Skin conditions, like eczema
− Urinary and vaginal health

8. PAGE 7
3. Prebiotics
− Prebiotics are substances that induce the growth or activity of microorganisms (e.g., bacteria and fungi) that
contribute to the well-being of their host.
− In diet, prebiotics are typically non-digestible, fiber compounds that pass undigested through the upper part of the
gastrointestinal tract and stimulate the growth or activity of advantageous bacteria that colonize the large bowel by
acting as substrate for them
It helps to-
− Reduce the prevalence and duration of infectious and antibiotic-associated diarrhoea;
− Reduce the inflammation and symptoms associated with inflammatory bowel disease;
− Exert protective effects to prevent colon cancer;
− Enhance the bioavailability and uptake of minerals, including calcium, magnesium, and possibly iron;
− Lower some risk factors for cardiovascular disease; and
− Promote satiety and weight loss and prevent obesity
4. Polyunsaturated fatty acids (PUFA)
− Two PUFAs are called essential fatty acids since they cannot be synthesized in the human body and are vital for
physiological integrity
− Therefore, they must be obtained from the diet. One is linoleic acid (LA) and belongs to the n-6 family. The other
one is α-linolenic acid (LNA) belonging to the n-3 family. These essential parent compounds can be converted in
the human body to long-chain (LC) fatty acid but humans cannot interconvert n-3 and n-6 fatty acids.
− The group of poly-unsaturated fatty acids (PUFAs) is divided into two groups: omega-3 (n-3) and omega-6 (n-6)
polyunsaturated fatty acids (PUFA), differing in the position where the first double C-bound is located.
5. Antioxidant vitamins
− Antioxidants are our first line of defense against free radical damage, and are critical for maintaining optimum
health and wellbeing.
− They slow down the aging process by suppressing the action free radicals like oxygen
Endogenous Antioxidants
a. Bilirubin
b. Thiols, e.g., glutathione, lipoic acid, N-acetyl cysteine

9. PAGE 8
c. NADPH and NADH
d. Ubiquinone (coenzyme Q10)
6. Polyphen0ls
− Polyphenols are natural phytochemical compounds in plant-based foods, such as fruits, vegetables, whole grains,
cereal, legumes, tea, coffee, wine and cocoa; more than 8000 polyphenolic compounds, including phenolic acids,
flavonoids, tilbenes, lignin and polymeric lignin have been identified in whole plant foods.
7. Spices
− Spices have been virtually indispensable in the culinary art of flavoring foods since antiquity. Spices are aromatic
vegetable substances, in the whole, broken or ground form, whose significant function in food is seasoning rather
than nutrition. These spice ingredients impart characteristic flavor, aroma and pungency to foods. Volatile oil
spices responsible for aroma, flavor and oleoresin contribute the pungency.
− Chawanprash is one, the highest marketing nutraceutical product in India. It contains spice ingredients such as
cinnamon, clove, curcuma spp., saffron and long pepper. As these are good source of vitamin C and rich in
antioxidants, helps in increasing the immunity, increases digestion and prevents cough, asthma, fever, heart
disease, impotency and coarseness speech
− Neurodegenerative diseases are a group of progressive neurological disorders (Alzheimer’s disease, Parkinson’s
disease, multiple sclerosis, brain tumor and meningitis) that damage or destroy the function of neurons. Spices like
turmeric, red pepper, black pepper, clove, ginger, garlic, coriander, rosemary, saffron and cinnamon has been
shown to exert its activity against neurodegenerative diseases
Nutraceuticals are helpful in curing-
− Cardiovascular diseases
− Adrenal Dysfunction
− Cancer
− Parkinson’s disease
− Obesity
− Alzheimer’s disease
− Diabetes
− Osteoarthritis

10. PAGE 9
Nutraceuticals and their uses
Chemical constituents Source Uses
Carotenoids
Lycopene Guava, papaya, water melon,
Tomatoes, pink coloured grape fruit.
They reduces cholesterol levels,
antioxidants, protects against cancer
β-Carotene Vegetables, fruits, oats, Carrots. Antioxidants, protection of cornea
against UV light
Lutein Spinach, corn, avocado, egg yolk Protect eyes against age related
muscular degenerations, cataracts,
anticancer activity(colon)
Tocotrienol Palm oil, different grains Improves cardio vascular health,
fight against cancer (breast cancer)
Saponins Beans like soya beans, chickpeas Very effective against colon cancer,
reduces cholesterol level

11. PAGE 10
Polyphenolic Compounds
Chemical constituents Sources Uses
Flavones Different types of fruits, soya
beans, vegetables.
Different types of anti-oxidant and
anti-cancer activity
Flavonols Broccoli, tea, onions, fruits like
apple
Antioxidant activity
Curcumin
.
Turmeric root Strongly anti-inflammatory and
strongly antioxidant ,effective anti-
clotting agent
Glucosinolates Cauliflower, cruciferous vegetables Anticancer activity, protect against
bladder cancer
Phytoestrogens
Isoflavones Legumes, beans like soy beans It Lowers LDL cholesterol,
antioxidants, protects against
prostate, breast, bowel and other
cancers
Lignans Vegetables, rye and flaxseed Protect against development of
cancer like colon and breast cancer
Dietary fibre
Soluble fibre Beans like Legumes, cereals like
oats, barley, some fibrous fruits
They help in maintenance of a
healthy digestive tract & have
anticancer activity
Insoluble fibre whole grain foods wheat and corn
bran, nuts
They help in maintenance of a
healthy digestive tract, and have
Anticancer (colon) activity.

12. PAGE 11
Sulphides/Thiols Present in Cruciferous vegetables Help in maintenance of healthy
immune function
Fatty Acids
Chemical constituents Sources Uses
Omega 3 fatty acids Present in salmon and flax seed They are the Potent controllers of
the inflammatory processes, help in
Maintenance of brain function &
Reduce cholesterol disposition.
Monosaturated fatty acids Present in tree nuts Reduce the risk of coronary heart
disease
Prebiotics/Probiotics Lactobacilli, bifid bacteria present
in yogurt, other dairy and non-
dairy applications
They help to improve
gastrointestinal health and
systematic immunity
Minerals like zinc, calcium,
selenium, copper, potassium
Food They are the important
constituents of balanced diet
Polyols sugar alcohols
(xylitol, sorbitol)
Present in foods They may reduce the risk of dental
caries(cavities)
CONCLUSION
Nutraceuticals has proven their health benefits and disease prevention capability, which should be taken
according to their acceptable recommended intake. In the present scenario of self-medication nutraceuticals
play major role in therapeutic development. But their success depends on maintaining on their quality, purity,
safety and efficacy.