1) Nutraceuticals provide health benefits and can help prevent diseases. They are derived from foods and have therapeutic effects for conditions like cancer, diabetes, obesity, and cardiovascular and neurodegenerative diseases.
2) Specific nutraceuticals like curcumin, green tea, and omega-3 fatty acids have been shown to help with diseases by reducing inflammation, acting as antioxidants, and positively affecting insulin sensitivity and cholesterol levels.
3) While nutraceuticals show promise, there are also challenges to their use in cancer treatment including difficulties achieving high systemic concentrations and insufficient pre-clinical data to advance combinational therapies in clinical settings.
This document discusses nutraceuticals and functional foods. It defines nutraceuticals as pharmaceutical-grade nutrients that are regulated by the FDA. Functional foods are designed to provide extra health benefits through enriched foods rather than supplements. They include foods fortified with added nutrients. Dietary supplements are concentrated nutrient products taken orally to supplement the diet, while functional foods are whole foods enriched with added nutrients. The document emphasizes the importance of nutrition in early life and a plant-based diet high in fruits and vegetables for reducing chronic disease risk.
1) Nutraceuticals originated from the terms "nutrition" and "pharmaceutical" and are foods or dietary components that provide health benefits beyond basic nutrition.
2) The global nutraceutical market was worth $162 billion in 2018 and is projected to reach $280 billion by 2025, growing at an annual rate of around 8%. The Indian nutraceutical market is also growing rapidly at a CAGR of 17.1%.
3) Nutraceuticals provide physiological benefits and help maintain good health. They are prepared from food or non-food sources and can be in various formats such as powders, tablets, liquids. Common categories of nutraceuticals include nutrients, herbals
This document discusses various functional foods and their health benefits. It defines functional foods as foods that provide health benefits beyond basic nutrition like reducing disease risk. It then profiles several functional foods - beans, berries, cruciferous vegetables, chocolate, citrus fruits, pumpkin, fish, soy, spinach and their nutritional components and how they may help reduce risks of cancer, heart disease, and other chronic illnesses. It provides details on specific health benefits of certain foods like berries helping lower heart disease risk and soy isoflavones' role in bone and prostate health.
This document discusses functional foods and nutraceuticals. It defines functional foods as foods that provide specific health benefits beyond basic nutrition. Nutraceuticals are foods or food components that have medical or health benefits, including disease prevention or treatment. Examples of functional components in foods are given, along with their potential health benefits and sources. The document also discusses probiotic foods, prebiotic foods, and plant stanols/sterols, and their relationships to functional foods and nutraceuticals. Classification systems for nutraceuticals are presented based on their natural sources and chemical constituents.
Nutraceutical and functional food:as a remedy for chronical diseasesAayush Wadhwa
A thorough presentation for reference only. I have discussed detailed mechanisms and processes of various food components in diet and how they are associated with chronical diseses
This document discusses functional foods and nutraceuticals. It defines functional foods as foods that provide additional health benefits beyond basic nutrition. Cereals, legumes, vegetables, fruits, and probiotics are described as examples of functional foods. Cereals provide fiber, vitamins, minerals and antioxidants that can help prevent cancer, heart disease and other conditions. Legumes contain proteins, fibers and phytochemicals like isoflavones and saponins that may lower cholesterol and blood glucose. Vegetables and fruits are rich in antioxidants, vitamins and minerals that promote health. Probiotics in foods like yogurt contain beneficial bacteria and may help lower blood pressure and reduce risk of obesity and other diseases.
1) Nutraceuticals provide health benefits and can help prevent diseases. They are derived from foods and have therapeutic effects for conditions like cancer, diabetes, obesity, and cardiovascular and neurodegenerative diseases.
2) Specific nutraceuticals like curcumin, green tea, and omega-3 fatty acids have been shown to help with diseases by reducing inflammation, acting as antioxidants, and positively affecting insulin sensitivity and cholesterol levels.
3) While nutraceuticals show promise, there are also challenges to their use in cancer treatment including difficulties achieving high systemic concentrations and insufficient pre-clinical data to advance combinational therapies in clinical settings.
This document discusses nutraceuticals and functional foods. It defines nutraceuticals as pharmaceutical-grade nutrients that are regulated by the FDA. Functional foods are designed to provide extra health benefits through enriched foods rather than supplements. They include foods fortified with added nutrients. Dietary supplements are concentrated nutrient products taken orally to supplement the diet, while functional foods are whole foods enriched with added nutrients. The document emphasizes the importance of nutrition in early life and a plant-based diet high in fruits and vegetables for reducing chronic disease risk.
1) Nutraceuticals originated from the terms "nutrition" and "pharmaceutical" and are foods or dietary components that provide health benefits beyond basic nutrition.
2) The global nutraceutical market was worth $162 billion in 2018 and is projected to reach $280 billion by 2025, growing at an annual rate of around 8%. The Indian nutraceutical market is also growing rapidly at a CAGR of 17.1%.
3) Nutraceuticals provide physiological benefits and help maintain good health. They are prepared from food or non-food sources and can be in various formats such as powders, tablets, liquids. Common categories of nutraceuticals include nutrients, herbals
This document discusses various functional foods and their health benefits. It defines functional foods as foods that provide health benefits beyond basic nutrition like reducing disease risk. It then profiles several functional foods - beans, berries, cruciferous vegetables, chocolate, citrus fruits, pumpkin, fish, soy, spinach and their nutritional components and how they may help reduce risks of cancer, heart disease, and other chronic illnesses. It provides details on specific health benefits of certain foods like berries helping lower heart disease risk and soy isoflavones' role in bone and prostate health.
This document discusses functional foods and nutraceuticals. It defines functional foods as foods that provide specific health benefits beyond basic nutrition. Nutraceuticals are foods or food components that have medical or health benefits, including disease prevention or treatment. Examples of functional components in foods are given, along with their potential health benefits and sources. The document also discusses probiotic foods, prebiotic foods, and plant stanols/sterols, and their relationships to functional foods and nutraceuticals. Classification systems for nutraceuticals are presented based on their natural sources and chemical constituents.
Nutraceutical and functional food:as a remedy for chronical diseasesAayush Wadhwa
A thorough presentation for reference only. I have discussed detailed mechanisms and processes of various food components in diet and how they are associated with chronical diseses
This document discusses functional foods and nutraceuticals. It defines functional foods as foods that provide additional health benefits beyond basic nutrition. Cereals, legumes, vegetables, fruits, and probiotics are described as examples of functional foods. Cereals provide fiber, vitamins, minerals and antioxidants that can help prevent cancer, heart disease and other conditions. Legumes contain proteins, fibers and phytochemicals like isoflavones and saponins that may lower cholesterol and blood glucose. Vegetables and fruits are rich in antioxidants, vitamins and minerals that promote health. Probiotics in foods like yogurt contain beneficial bacteria and may help lower blood pressure and reduce risk of obesity and other diseases.
The benefits and risks associated with functional foods and nutraceuticals are presented in the presentation. Also, way-forward is captured in light of the risks.
This document discusses the role of nutraceuticals in promoting human health. It defines nutraceuticals as food or food components that provide health benefits beyond basic nutrition. Some key nutraceuticals discussed are dietary fiber, probiotics, prebiotics, antioxidants, and herbal foods. The document explores how these nutraceuticals can help combat major health issues like cardiovascular disease, cancer, diabetes, and gastrointestinal disorders. It provides examples of specific nutraceuticals and their mechanisms of action for different diseases.
Functional Foods: Their Role & Opportunitiessenaimais
The document discusses functional foods, their role and opportunities. It provides an overview of the Institute of Food Technologists (IFT), what functional foods are, why they are of interest, their history and the large business they represent. It discusses trends in functional foods and research, regulatory landscape and future outlook. The presentation aims to outline the topic of functional foods and opportunities within the field.
Development of Nutraceuticals & functional foodsEkta Belwal
“Nutraceuticals” & “Health food” shops has grown enormously, fostered by wide media coverage of their benefits. There has been a boom in their sales as patients rush to self-medicate, either in the hope that these products will be effective in treating diseases unsatisfactorily treated with pharmaceuticals, or that the adverse effects of some pharmaceuticals may be avoided.
Functional foods are foods that provide health benefits beyond basic nutrition. Japan was the first country to recognize functional foods in 1991 through its FOSHU system. The FSSAI in India issued regulations for functional foods and other products in 2016. Regulations vary between countries but generally classify claims and require scientific evidence to substantiate health claims. Claims are also regulated differently, from general nutrition claims to disease risk reduction claims. Human studies are often needed to approve claims. The FOSHU system and Codex Alimentarius provide frameworks that many countries follow for their own regulations on functional foods and health claims.
Role of nutraceuticals and functional foods in healthy ageingT. Tamilselvan
Explanation and Detailed examples and its uses for nutraceuticals and functional foods with research examples. uses and health benefits are also described in detail
Functional foods are foods that provide health benefits beyond basic nutrition. They contain ingredients that have been manipulated or modified to enhance their contribution to a healthy diet. Consumer interest in the relationship between diet and health has increased, with people recognizing they can help reduce illness risks through a healthy lifestyle including diet. Examples of functional foods worldwide include foods enriched with vitamins, minerals, fibers, and other bioactive components. Functional foods have potential to improve health and prevent diseases when consumed as part of a balanced diet and lifestyle.
This document provides an overview of nutraceuticals and functional foods. It begins with definitions of nutraceuticals and explains the need for them. Nutraceuticals are classified into nutrients, herbals, and dietary supplements. Functional foods are designed to provide enriched nutrients and regulate biological processes. Some advantages of nutraceuticals include improved health and reduced side effects, while limitations include lack of regulation, lower bioavailability, and potential placebo effects. Examples of commonly available nutraceuticals are also provided. The document concludes that as the healthcare industry grows in Pakistan, the nutraceutical industry is increasing as consumers seek alternatives to pharmaceuticals to improve health.
This document discusses nutraceuticals and their potential uses. It begins by classifying nutraceuticals into nutrients, herbals/phytochemicals, and dietary supplements. It then discusses some specific nutraceuticals like artichoke extract, green tea catechins, and apple extracts, outlining their bioactive components and potential health benefits such as cholesterol lowering, antioxidant effects, and neuroprotective properties. The document also discusses using nutraceuticals like apple varieties to help treat metabolic syndrome and compares this approach to using atorvastatin.
This document discusses various functional foods and their health benefits. It begins by defining functional foods as foods that provide health benefits beyond basic nutrition. The history of functional foods is then summarized, noting that Japan first established a definition for these foods in 1991. Several categories of functional foods are then listed, including those fortified with vitamins/minerals, containing cholesterol-reducing components, and probiotics/prebiotics. Specific examples like yogurt, fruits and vegetables are given. Methods for how foods can become functional are outlined, such as by adding or increasing beneficial components. The roles and health benefits of various functional food categories are then summarized in 1-2 sentences each, including dairy products like milk and yogurt, seafood rich in omega
Necessity of Nutraceuticals and Functional Foods in Modern Food IndustryAnu K Mathew
Functional foods are foods that have a potentially positive effect on health beyond basic nutrition. Proponents of functional foods say they promote optimal health and help reduce the risk of disease.
Nutraceuticals have been gaining importance to combat the associated life style diseases. That's added a new expansion business of the Pharmaceutical Industry.
This document discusses food fortification with vitamins and minerals. It notes that wheat, maize and rice are commonly fortified with iron, folic acid and B vitamins. These micronutrients play important roles in physical and cognitive development, productivity and reducing health risks like anemia and neural tube defects. The document outlines various micronutrients used for fortification, their health benefits, and considerations for effective fortification programs like identifying target groups, suitable vehicles, levels of addition and ensuring stability of added nutrients. It also addresses limitations, costs and legislation around national fortification programs.
Food for special dietary use labellingAshish Darji
This document discusses food for special dietary use (FSDU), which includes foods specially processed or formulated to satisfy particular dietary requirements arising from specific health conditions like diabetes or food allergies. FSDU does not include normal foods enriched for general health or foods intended to replace a complete diet. The document also discusses common terms used internationally for dietary supplements and special foods, such as natural health products in Canada or foods for special health use in Japan. Key labeling requirements for FSDU include statements on the target group, nutrient modifications, warnings against medical or parenteral use, and storage instructions.
Nutritional labeling of food products provides important information to consumers and aims to improve public health. Key points covered in the document include:
- Nutritional labels allow producers and consumers to communicate and help consumers make informed choices.
- Indian regulations made nutritional labeling mandatory in 2007 and were expanded in 2014.
- Labels must include information like ingredients, nutrition facts, expiration dates, and allergens.
- Nutritional labeling regulations vary globally but aim to standardize labeling practices.
- Studies show consumers in India sometimes check labels for nutrition information when purchasing foods.
The document discusses nutraceuticals and functional foods. It defines nutraceuticals as pharmaceutical-grade nutrients that provide medicinal or health benefits. Examples given include garlic and soybeans. Functional foods are foods that have a positive health effect beyond basic nutrition, such as oatmeal providing soluble fiber to lower cholesterol. The document also discusses various vitamins, minerals, herbs and other compounds that are commonly used as nutraceuticals to promote health and reduce disease risk. It emphasizes that a diet rich in nutraceuticals, along with exercise and stress reduction, can maximize health benefits.
Food fortification involves adding essential nutrients to foods in order to prevent nutritional deficiencies in the population. Common foods fortified include wheat flour, rice, oils, salt and cereals by adding vitamins A, D and minerals like iron and iodine. Fortification can be done through various methods like biofortification of crops, home fortification by adding micronutrient powders to foods, or commercial and industrial fortification during food processing. While fortification improves nutrition and health, limitations include not all population groups benefiting and nutrient interactions affecting absorption. Current focus is on both reducing deficiencies and promoting overall health.
Functional food & Phytonutrients
Definition
Examples of some functional food worldwide
Functional Food Components
Concept of functional foods
Cereals as functional food
Legumes as functional foods
Vegetables as functional food
Fruits as functional foods
Probiotics as functional food
Functional food and fortification
Phytonutrients
General functions of phytonutrients
Various Phytochemicals
Mechanisms of action of Phytonutrients
Nutritional/dietary supplements are products intended to supplement one's diet and can contain vitamins, minerals, herbs, amino acids, or other ingredients. The Dietary Supplement Health and Education Act defines supplements and regulates them differently than foods or drugs. Supplements come in various forms like tablets or powders. Some supplements like calcium and vitamin D are effective for bone and heart health, while the effectiveness of others requires more research. Supplements can interact with medications and cause side effects, so they should be taken carefully and under a doctor's supervision.
Unit Nutraceuticals classification and Health Benefits (4).pptxReneePrasad
The document discusses nutraceuticals, which are defined as food or food components that provide medical or health benefits, including the prevention and treatment of disease. It provides several definitions of nutraceuticals from different organizations. It describes the major categories of nutraceuticals like dietary fibers, prebiotics, probiotics, PUFAs, antioxidants, polyphenols, and spices. It discusses the various health benefits of these nutraceuticals such as lowering cholesterol, blood pressure, and risk of cancer and other diseases. It also classifies nutraceuticals based on food sources and mechanisms of action.
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.
The benefits and risks associated with functional foods and nutraceuticals are presented in the presentation. Also, way-forward is captured in light of the risks.
This document discusses the role of nutraceuticals in promoting human health. It defines nutraceuticals as food or food components that provide health benefits beyond basic nutrition. Some key nutraceuticals discussed are dietary fiber, probiotics, prebiotics, antioxidants, and herbal foods. The document explores how these nutraceuticals can help combat major health issues like cardiovascular disease, cancer, diabetes, and gastrointestinal disorders. It provides examples of specific nutraceuticals and their mechanisms of action for different diseases.
Functional Foods: Their Role & Opportunitiessenaimais
The document discusses functional foods, their role and opportunities. It provides an overview of the Institute of Food Technologists (IFT), what functional foods are, why they are of interest, their history and the large business they represent. It discusses trends in functional foods and research, regulatory landscape and future outlook. The presentation aims to outline the topic of functional foods and opportunities within the field.
Development of Nutraceuticals & functional foodsEkta Belwal
“Nutraceuticals” & “Health food” shops has grown enormously, fostered by wide media coverage of their benefits. There has been a boom in their sales as patients rush to self-medicate, either in the hope that these products will be effective in treating diseases unsatisfactorily treated with pharmaceuticals, or that the adverse effects of some pharmaceuticals may be avoided.
Functional foods are foods that provide health benefits beyond basic nutrition. Japan was the first country to recognize functional foods in 1991 through its FOSHU system. The FSSAI in India issued regulations for functional foods and other products in 2016. Regulations vary between countries but generally classify claims and require scientific evidence to substantiate health claims. Claims are also regulated differently, from general nutrition claims to disease risk reduction claims. Human studies are often needed to approve claims. The FOSHU system and Codex Alimentarius provide frameworks that many countries follow for their own regulations on functional foods and health claims.
Role of nutraceuticals and functional foods in healthy ageingT. Tamilselvan
Explanation and Detailed examples and its uses for nutraceuticals and functional foods with research examples. uses and health benefits are also described in detail
Functional foods are foods that provide health benefits beyond basic nutrition. They contain ingredients that have been manipulated or modified to enhance their contribution to a healthy diet. Consumer interest in the relationship between diet and health has increased, with people recognizing they can help reduce illness risks through a healthy lifestyle including diet. Examples of functional foods worldwide include foods enriched with vitamins, minerals, fibers, and other bioactive components. Functional foods have potential to improve health and prevent diseases when consumed as part of a balanced diet and lifestyle.
This document provides an overview of nutraceuticals and functional foods. It begins with definitions of nutraceuticals and explains the need for them. Nutraceuticals are classified into nutrients, herbals, and dietary supplements. Functional foods are designed to provide enriched nutrients and regulate biological processes. Some advantages of nutraceuticals include improved health and reduced side effects, while limitations include lack of regulation, lower bioavailability, and potential placebo effects. Examples of commonly available nutraceuticals are also provided. The document concludes that as the healthcare industry grows in Pakistan, the nutraceutical industry is increasing as consumers seek alternatives to pharmaceuticals to improve health.
This document discusses nutraceuticals and their potential uses. It begins by classifying nutraceuticals into nutrients, herbals/phytochemicals, and dietary supplements. It then discusses some specific nutraceuticals like artichoke extract, green tea catechins, and apple extracts, outlining their bioactive components and potential health benefits such as cholesterol lowering, antioxidant effects, and neuroprotective properties. The document also discusses using nutraceuticals like apple varieties to help treat metabolic syndrome and compares this approach to using atorvastatin.
This document discusses various functional foods and their health benefits. It begins by defining functional foods as foods that provide health benefits beyond basic nutrition. The history of functional foods is then summarized, noting that Japan first established a definition for these foods in 1991. Several categories of functional foods are then listed, including those fortified with vitamins/minerals, containing cholesterol-reducing components, and probiotics/prebiotics. Specific examples like yogurt, fruits and vegetables are given. Methods for how foods can become functional are outlined, such as by adding or increasing beneficial components. The roles and health benefits of various functional food categories are then summarized in 1-2 sentences each, including dairy products like milk and yogurt, seafood rich in omega
Necessity of Nutraceuticals and Functional Foods in Modern Food IndustryAnu K Mathew
Functional foods are foods that have a potentially positive effect on health beyond basic nutrition. Proponents of functional foods say they promote optimal health and help reduce the risk of disease.
Nutraceuticals have been gaining importance to combat the associated life style diseases. That's added a new expansion business of the Pharmaceutical Industry.
This document discusses food fortification with vitamins and minerals. It notes that wheat, maize and rice are commonly fortified with iron, folic acid and B vitamins. These micronutrients play important roles in physical and cognitive development, productivity and reducing health risks like anemia and neural tube defects. The document outlines various micronutrients used for fortification, their health benefits, and considerations for effective fortification programs like identifying target groups, suitable vehicles, levels of addition and ensuring stability of added nutrients. It also addresses limitations, costs and legislation around national fortification programs.
Food for special dietary use labellingAshish Darji
This document discusses food for special dietary use (FSDU), which includes foods specially processed or formulated to satisfy particular dietary requirements arising from specific health conditions like diabetes or food allergies. FSDU does not include normal foods enriched for general health or foods intended to replace a complete diet. The document also discusses common terms used internationally for dietary supplements and special foods, such as natural health products in Canada or foods for special health use in Japan. Key labeling requirements for FSDU include statements on the target group, nutrient modifications, warnings against medical or parenteral use, and storage instructions.
Nutritional labeling of food products provides important information to consumers and aims to improve public health. Key points covered in the document include:
- Nutritional labels allow producers and consumers to communicate and help consumers make informed choices.
- Indian regulations made nutritional labeling mandatory in 2007 and were expanded in 2014.
- Labels must include information like ingredients, nutrition facts, expiration dates, and allergens.
- Nutritional labeling regulations vary globally but aim to standardize labeling practices.
- Studies show consumers in India sometimes check labels for nutrition information when purchasing foods.
The document discusses nutraceuticals and functional foods. It defines nutraceuticals as pharmaceutical-grade nutrients that provide medicinal or health benefits. Examples given include garlic and soybeans. Functional foods are foods that have a positive health effect beyond basic nutrition, such as oatmeal providing soluble fiber to lower cholesterol. The document also discusses various vitamins, minerals, herbs and other compounds that are commonly used as nutraceuticals to promote health and reduce disease risk. It emphasizes that a diet rich in nutraceuticals, along with exercise and stress reduction, can maximize health benefits.
Food fortification involves adding essential nutrients to foods in order to prevent nutritional deficiencies in the population. Common foods fortified include wheat flour, rice, oils, salt and cereals by adding vitamins A, D and minerals like iron and iodine. Fortification can be done through various methods like biofortification of crops, home fortification by adding micronutrient powders to foods, or commercial and industrial fortification during food processing. While fortification improves nutrition and health, limitations include not all population groups benefiting and nutrient interactions affecting absorption. Current focus is on both reducing deficiencies and promoting overall health.
Functional food & Phytonutrients
Definition
Examples of some functional food worldwide
Functional Food Components
Concept of functional foods
Cereals as functional food
Legumes as functional foods
Vegetables as functional food
Fruits as functional foods
Probiotics as functional food
Functional food and fortification
Phytonutrients
General functions of phytonutrients
Various Phytochemicals
Mechanisms of action of Phytonutrients
Nutritional/dietary supplements are products intended to supplement one's diet and can contain vitamins, minerals, herbs, amino acids, or other ingredients. The Dietary Supplement Health and Education Act defines supplements and regulates them differently than foods or drugs. Supplements come in various forms like tablets or powders. Some supplements like calcium and vitamin D are effective for bone and heart health, while the effectiveness of others requires more research. Supplements can interact with medications and cause side effects, so they should be taken carefully and under a doctor's supervision.
Unit Nutraceuticals classification and Health Benefits (4).pptxReneePrasad
The document discusses nutraceuticals, which are defined as food or food components that provide medical or health benefits, including the prevention and treatment of disease. It provides several definitions of nutraceuticals from different organizations. It describes the major categories of nutraceuticals like dietary fibers, prebiotics, probiotics, PUFAs, antioxidants, polyphenols, and spices. It discusses the various health benefits of these nutraceuticals such as lowering cholesterol, blood pressure, and risk of cancer and other diseases. It also classifies nutraceuticals based on food sources and mechanisms of action.
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.
This document discusses functional foods and nutraceuticals. It defines functional foods as foods that provide additional health benefits beyond basic nutrition. Cereals, legumes, vegetables, fruits, and probiotics are described as examples of functional foods due to their nutrient and phytochemical contents which can help prevent diseases. Nutraceuticals are defined as functional foods that can treat or prevent diseases. The document outlines the health benefits of various foods and concludes that functional foods have great potential to improve health when consumed as part of a balanced diet and lifestyle.
Functional food: A modified food that claims to improve health or well-being by providing benefit beyond that of the traditional nutrients it contains. Functional foods may include such items as cereals, breads, beverages that are fortified with vitamins, some herbs, and nutraceuticals.
Example of a functional food-
Omega-3 enriched eggs. ...
Oats. ...
Fatty fish. ...
Fortified margarines. ...
Soy- Functional Components: Phytochemicals such as isoflavones and genistein, and soy protein. ...
Tomatoes and tomato products. ...
Probiotics. ...
Nuts.
it is related to that of ayurvedic and traditional ealth scciences ,deals with its global market ,importance some examples reffered from internet sources.
Nutraceuticals are foods or food components that provide health benefits, including the prevention and treatment of disease. They can be classified based on food source, mechanism of action, or chemical nature. Traditional nutraceuticals are natural foods containing beneficial components like vitamins, minerals, fatty acids, herbals, and phytochemicals. Non-traditional nutraceuticals are artificially produced using biotechnology and include fortified foods with added nutrients and recombinant foods engineered for wellness benefits. Probiotic microorganisms and nutraceutical enzymes also represent important categories of nutraceuticals.
This document provides an overview of nutraceutical foods and their relation to diseases. It discusses the history and definitions of nutraceuticals, how they are classified based on their natural source or added ingredients. Specific nutraceuticals like probiotics, polyphenols, and spices are described. The document also explores how nutraceuticals can be used as therapeutic agents to treat cardiovascular disease, obesity, diabetes, cancer, and other conditions by providing health benefits and reducing disease risk.
BREEDING FOR IMPROVED NUTRITION QUALITY AND NUTRACEUTICALS PROPERTIES IN VEGE...NARAYANA SWAMY
This document discusses breeding approaches for improved nutritional quality and nutraceutical properties in vegetable crops. It begins with an introduction on the importance of nutrition and nutraceuticals. It then discusses nutritional quality and colored vegetables, important nutraceuticals found in vegetables and their health benefits. Finally, it outlines breeding objectives such as enhancing productivity, developing high-yielding varieties enriched with micronutrients, and enriching nutraceutical properties in vegetables.
This document discusses functional foods and their health benefits. It defines functional foods as foods that provide additional health benefits beyond basic nutrition when consumed in the right amounts. Examples of functional foods mentioned include cereals, buckwheat, legumes, vegetables like tomatoes, and probiotics. These foods help prevent and treat diseases like cardiovascular disease, diabetes, cancer, and inflammatory disorders. The document also covers food fortification to enhance the functional properties of foods and their role in promoting health. In conclusion, it states that functional foods can improve health when consumed as part of a balanced diet and lifestyle, but should be taken under medical supervision.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on March 23, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
This document provides an overview of functional foods and nutraceuticals. It begins by defining functional foods as foods that provide health benefits beyond basic nutrition. Several examples of functional foods are then discussed in more detail, including inulin, D-tagatose, litchi fruit, peanuts, flaxseed, and probiotics. For each, the document outlines the potential health benefits based on their bioactive compounds. It concludes by noting that while research on nutraceuticals is growing, more studies are still needed to standardize dosing, delivery, safety, and efficacy.
Assignment of analytical chemistry(neutraceuticals)hinasipra
Nutraceuticals are products derived from food sources that provide health benefits for the prevention and treatment of diseases. They include functional foods like oats and omega-3 milk, as well as dietary supplements like vitamins, minerals, and herbal extracts. While nutraceuticals are generally safer than pharmaceuticals, their effectiveness depends on factors like bioavailability and placebo effects. The global market for nutraceuticals is growing rapidly due to perceived health benefits, though regulations vary between countries. Ongoing research aims to validate health claims and improve production technologies for these food-based medicinal products.
The document discusses the history and definition of functional foods. It began in Japan in the 1980s with fortified foods and the first product being a soft drink containing dietary fiber in 1988. Functional foods are natural or processed foods that provide clinically proven health benefits. The largest markets are the US, Europe, Japan and others. Functional foods can help increase life expectancy and quality of life by potentially reducing diseases like CVD, cancer and osteoporosis. Common types include cereals, legumes, vegetables, fruits and probiotics containing various bioactive compounds and providing health benefits.
Modern lifestyles have led to increased rates of lifestyle diseases due to changes in diet. Nutraceuticals play an important role in disease prevention and control. They are classified based on their source, chemical composition, and pharmacological effects. Common nutraceuticals discussed in the document include minerals, probiotics, prebiotics, dietary fibers, antioxidants, herbs, and botanical extracts. Nutraceuticals provide several health benefits for both humans and animals by promoting gut health, modulating metabolism, and reducing disease risk. Their use in animal feed is growing and mirrors applications for humans. The future of nutraceuticals is promising due to increased health awareness driving greater demand.
This document discusses nutraceuticals and their health benefits. It defines nutraceuticals as foods or nutrients that provide health benefits, including preventing and treating diseases. Nutraceuticals are classified as nutrients, herbals, or dietary supplements. Common nutrients used as nutraceuticals include vitamins and minerals which support bone, heart, eye, and brain health. Herbals like garlic, ginger, and green tea have anti-inflammatory and antioxidant properties. The document lists several fruits and vegetables that are rich in health-promoting phytochemicals and provides examples of how food can be enhanced or fortified with active ingredients to maximize their nutraceutical effects on the body.
The term "Nutraceutical" was coined by combining the terms "Nutrition" and "Pharmaceutical" in 1989 by Dr. Stephen De Felice.
Definition Of Nutraceuticals...
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.
Antioxidants are substance that can prevent or minimize cell damage caused by free radicals.
These are live microbial feed supplement which improves intestinal microbial balance when administered
E.g. lactobacilli such as L. acidophilus, gram +ve cocci such as enterococcus foecium etc.
A non- digestible food ingredient that stimulates the growth or activity of number of bacteria in colon.
This document provides information about nutraceuticals and functional foods. It defines nutraceuticals as foods or supplements that provide health benefits in addition to basic nutrition. Various categories of nutraceuticals are discussed, including nutrients, herbs, probiotics, prebiotics, polyphenols, polyunsaturated fatty acids, and dietary fibers. Specific health benefits of these nutraceuticals are outlined such as reducing risk of heart disease, diabetes, and cancer. The document bridges the gap between traditional concepts of food and medicine.
Functional foods are foods that provide health benefits beyond basic nutrition. They include both unmodified whole foods like fruits and vegetables that contain beneficial compounds, as well as modified foods that have been fortified or enriched with additional nutrients. Examples of natural functional foods include blueberries, which contain antioxidants like anthocyanins that may reduce inflammation and cancer risk, and cacao beans, which are rich in polyphenols that have antioxidant effects. Other functional foods include omega-3 enriched eggs, oats containing beta-glucan, fatty fish with DHA/EPA, tomatoes containing lycopene, and nuts containing monounsaturated fatty acids and vitamin E. These components and foods have been shown to provide benefits like lowering cholesterol
Nutrition is one of the most important health and lifestyle factors in the determination of health and disease today. This slideshow is about a forgotten way to approach nutrition.
2. Definition
• The Functional Food Center (FFC),Texas defines
“functional food” as natural or processed foods that contains
known or unknown biologically-active compounds; which, in
defined, effective non-toxic amounts, provide a clinically
proven and documented health benefit for the prevention,
management, or treatment of chronic disease.
This definition is unique because of its acknowledgement of
“bioactive compounds”; or biochemical molecules that
improve health through physiological mechanisms.
Also, this definition notes that bioactive compounds must be
taken in non-toxic amounts, because bioactive compounds
have upper limits before they become dangerous.
3. Functional foods are those that when consumed regularly exert a specific health-beneficial effect beyond their
nutritional properties (i.e., a healthier status or a lower risk of disease), and this effect must be scientifically
proven (ILSI, 2008).
Health Canada defines functional food as a product that resembles a traditional food but
possess demonstrated physiological benefits (Shahidi, 2009).
In South Korea, functional foods are defined as dietary supplements whose function is to
supplement normal diet, and have to be marketed in measured doses, such as pills, tablets, etc.
(Kim et al., 2007).
Functional food should be a food similar in appearance to a conventional food (beverage, food
matrix), consumed as part of a usual diet, contains biologically active components with
demonstrated physiological benefits, and offers the potential of reducing the risk of chronic diseases
beyond basic nutritional functions (Food and Agricultural Organization of the United Nations (FAO), 2007).
4. • Change in the understanding of the role of foods
in human health promotion
• Consumer interest in active food
– Well being
– Life prolongation
– Prevention of initiation, promotion and
development of cancer
– Cardiovascular diseases
– Osteoporosis
Why Functional Foods?
Quinoa
5. CATEGORIES OF FUNCTIONAL
FOODS
Category Definition Examples
Basic Foods
Food or a food product that
naturally contains bioactive
compound
Carrots naturally contain beta-
carotene
Oat bran cereals naturally
contain beta-glucan
Processed Foods with added
bioactives
Bioactive is added to the food
during processing Orange juice with added calcium
Milk with added omega-3 fatty
acids
Foods enhanced to have more
of a bioactive
The bioactive exists naturally in
the food but the level of
bioactive is modified or
concentrated (e.g., by genetic
engineering or breeding)
Yoghurt with increased levels of
prebiotic
Tomatoes with increased
lycopene content
Eggs with increased levels of
omega-3 fatty acids
6.
7. FUNCTIONAL FOODS FROM PLANT
SOURCES
The most important phytochemicals are phenolics and carotenoids
in fruits and vegetables, and lignans, b-glucan, and inulin in cereal-
based products.
Preventing cancer and CVDs, reducing tumor incidence, lowering of
blood pressure, risk of heart disease, cholesterol, and delaying
gastric emptying are some of the important protective effects of
plant-based foods.
8. RICE
Rice bran contains high level of dietary fibers (b-glucan, pectin, and
gum), tocotrienols, g-oryzanol, and b-sitosterol, which help in
lowering of the plasma level of various parameters of lipid profile
(Chaturvedi et al., 2007).
Rice bran contains a-lipoic acid, which assists in metabolizing
carbohydrates and fats, thus lowering glycemic index and controlling
the body weight.
Rice bran is potentially a valuable source of natural antioxidants
such as tocopherols, tocotrienols, and oryzanol (Godber and Wells,
1994).
Antioxidants from rice bran can potentially satisfy the demand of
finding effective and economical natural antioxidants, and is one of
the interesting areas of research
9. OATS
Oat products are the widely studied dietary source of the
cholesterol-lowering soluble fiber known as b-glucan.
Apart from this, various studies focus on some specific oat extracts
such as tocols (Vitamin E) and aventhramides.
There is now significant scientific agreement that consumption of
this particular plant food can reduce total and LDL cholesterol,
thereby reducing the risk of coronary heart disease (CHD) (Truswell,
2002).
As a grain without gluten, oat flour and bran are used as an
alternative food for persons suffering from celiac diseases (Butt et al.,
2008), as it helps in delaying gastric emptying, diminishes absorption
of nutrients, affects the motility in the small bowel, and prolongs
satiety after the meal (Malkki and Virtanen, 2001).
10. SOY
Soybeans are unique source of isoflavones (genistein and diadzein)
which have numerous biological functions. It is thought to play
preventive and therapeutic roles in CVD, cancer, osteoporosis, and
the alleviation of menopausal symptoms (Potter, 1995).
Regarding the specific component responsible for the cholesterol-
lowering effect of soy, recent attention has focused on isoflavones
(Potter, 1998).
11. FLAXSEED
Flax (Linum usitatissimum) is an important oil seed crop, and among
the major seed oils, flaxseed oil contains mainly (57%) the omega-3
fatty acid, i.e., a-linolenic acid. It contains a variety of essential and
protective nutritive compounds, some of which are rarely available
from other foods (Oomah, 2001).
Since flaxseed is a leading source of omega-3 fatty acid, a–linolenic
acid, and phenolic compound lignan, it is for these compounds that
incorporation of flaxseed in diet has been attractive for the
development of functional foods with specific health benefits.
The two primary mammalian lignans, enterodiol and its oxidation
product, enterolactone, are formed in the intestinal tract by bacterial
action on plant lignan precursors (Setchell et al., 1981).
12. GARLIC
Potential health benefits of Allium vegetables, in particular, garlic
(Allium sativum) has its origin in antiquity.
Healthful properties of garlic are numerous, including cancer
chemopreventive, antihypertensive, and cholesterol-lowering
properties, free radical scavenging activities, immune stimulation,
curing CVDs, and anti-infectious properties (Srivastava et al., 1995;
Borek, 2006; Singh et al., 2007)
The characteristic flavor and pungency of garlic are due to an
abundance of oil- and water-soluble, sulfur-containing elements,
which are probably responsible for the various medicinal effects
ascribed to this plant.
13. The intact garlic bulb contains an odorless amino acid, alliin, which
is enzymatically converted by allinase into allicin when the garlic
cloves are crushed (Block, 1992).
This latter compound is responsible for the characteristic odor of
fresh garlic.
Allicin then spontaneously decomposes to form numerous sulfur-
containing compounds, some of which have been investigated for
their chemopreventive activity (Butt et al., 2009)
14. TEA
The important constituents of green tea are polyphenols, particularly
flavonoids. Polyphenols comprise up to 30% of the total dry weight of
fresh tea leaves.
Catechins are the predominant and the most significant of all tea
polyphenols (Graham, 1992).
The four major green tea catechins are epigallocatechin-3-gallate,
epigallocatechin, epicatechin-3-gallate, and epicatechin (Hayat et al.,
2013).
the anti-inflammatory effects of black tea are responsible for
guarding against CVD development (Steptoe et al., 2007).
15. FUNCTIONAL FOODS FROM ANIMAL
SOURCES
Dairy Products:
Milk is one of the best sources of calcium, an essential nutrient which
can prevent osteoporosis and possibly colon cancer (Alvarez-Leon
et al., 2006)
In addition to calcium, however, recent research has specifically
focused on other components of dairy products, particularly
fermented dairy products, known as probiotics.
These have been historically used to rebalance disturbed intestinal
microflora and to diminish gastrointestinal disorders, such as diarrhea
or bowel disorders.
16. Fish:
Omega-3 (n-3) fatty acids are an essential class of polyunsaturated
fatty acids (PUFAs) derived primarily from fish oil.
Possible association between eating fish and inflammation-related
diseases, such as rheumatoid arthritis, has been observed since the
omega 3- fatty acids present in fish oil is believed to have anti-
inflammatory effects (Simopoulos, 1991).
The cardioprotective effect of fish consumption has been observed
in some prospective investigations (Krumhout et al., 1985) but not in
others (Ascherio et al., 1995)
17. NUTRACEUTICALS
Nutraceuticals are biologically active molecules found in foods that may not
be essential for maintaining normal human functions, but may enhance
human health and wellbeing by inhibiting certain diseases or improving
human performance.
Numerous classes of nutraceuticals are found in both natural and
processed foods, including carotenoids, flavonoids,
curcuminoids, phytosterols, and certain fatty acids.
##“Pharmaceuticals” may be considered as drugs used mainly to treat
diseases, while “nutraceuticals” are those that are intended to prevent
disease.
18. The term “nutraceutical” was coined from “nutrition” and “pharmaceutical”
by Stephen De Felice, founder and chairman of the Foundation for Innovation
in Medicine, Cranford, NJ, in 1989.
According to De Felice, nutraceutical can be defined as “a food (or a part of
food) that provides medical or health benefits, including the prevention and
or treatment of a disease” (Das et al., 2012).
Nutraceuticals may range from isolated nutrients, herbal products, dietary
supplements, and diets to genetically engineered designer foods and
processed products such as cereals, soups, and beverages (Dureja et al.,
2003; Malik, 2008)
19. CLASSIFICATION
Nutraceuticals can be classified on the basis of either their chemical
nature, the type of food items or whether they are traditional or not.
1. On the basis of the chemical constituents: phenols, alkaloids,
fibers, fatty acid, minerals, terpenes, etc.
2. Traditional/nontraditional: fruits, vegetables, fortified juices.
3. Type of food items: vitamins, minerals, dairy products.
20. Broadly, nutraceuticals can be classified into two groups (Pandey et al.,
2010):
1. Potential nutraceuticals
2. Established nutraceuticals
A potential nutraceutical could become an established one only after
efficient clinical data of its health and medical benefits are obtained. It is
to be noted that much of the nutraceutical products still lay in the
potential category
21. On the basis of food sources, nutraceutical substances can be grouped as plants,
animals, and microbial sources.
• In case of classification by mechanism of action, nutraceuticals can be grouped as
those having antioxidant, antibacterial, antihypertensive, anti-inflammatory,
anticarcinogenic, anti-aggregate, influence on blood or lipid profile, osteoprotective,
and so on. This classification is based on the proven or purported physiological
properties of the nutraceutical substances.
• On the basis of chemical nature, nutraceuticals can be grouped as the following:
Carbohydrates and their derivatives
Fatty acids and lipid structures
Microorganisms
Proteins and amino acid structures
Phenolic compounds
Isoprenoid derivatives
Minerals
22.
23. MODE OF ACTION
It has been stated that they function by increasing the supply of
important building blocks to the body.
The supply of these essential building blocks can be done by two
ways:
(1) by reducing signs of the disease as buffering agents for relief.
and (2) by directly providing benefits for health of the individuals.
25. BENEFITS
Immunity boosters (flavonoids, green tea, quercetin in onion).
Aid in recovering from degenerative diseases (vitamin E, creatine,
turmerine).
They have benefits against obesity- soy foods, flavonoids, green tea
extracts.
Some of them such as green tea, dietary fibers, antioxidants have
proven to be antidiabetic also.
Some are anticancer agents such as lycopene, soy foods, saponins
from spinach, tomato, and potato.
26. DIETARY FIBRE
Dietary fiber is defined as the plant part that is not hydrolyzed by enzymes
secreted by the human digestive tract, but digested by microflora in the gut.
Dietary fibers mostly include non-starch polysaccharides such as celluloses,
hemicelluloses, gums, and pectins as well as oligosaccharides like lignin, resistant
dextrins, and resistant starches.
Dietary fibers are divided into two forms:
(1) insoluble dietary fiber, which includes celluloses, some hemicelluloses, and
lignins having bulking action and are fermented to a limited extend in the colon.
(2) Soluble dietary fiber, which includes β-glucans, pectins, gums, mucilages, and
hemicelluloses that are viscous and fermented in the colon
27. A good intake of dietary fiber lowers the risk of several diseases like
coronary heart disease (Liu et al., 1999),
stroke (Steffen et al., 2003),
hypertension (Whelton et al., 2005),
diabetes (Montonen et al., 2003),
obesity (Lairon et al., 2005), and certain gastrointestinal disorders (Petruzziello et al., 2006).
Again, increase in the intake of high fiber food improves serum lipoprotein values (Brown et
al., 1999),
lowers blood pressure level (Keenan et al., 2002),
improves blood glucose control for diabetes (Anderson et al., 2004),
aids weight loss (Birketvedt et al., 2005),
and promotes regularity (Cummings, 2001).
28. PROBIOTICS AND PREBIOTICS
A probiotic can be defined as live microorganism, which when administered
in adequate amounts has beneficial effect on the host animal.
Species of lactobacillus and bifidobacterium are most commonly used in
the manufacture of probiotic products for their known effects on human
health as well as their “generally recognized as safe” status (O’Bryan et al.,
2013).
Apart from these, yeast, Escherichia coli, and some bacilli can also be
considered as probiotics.
31. Administration of probiotics reduces the symptoms of antibiotic-associated
diarrhea or due to rotavirus (Gill and Guarner, 2004).
Specific strains of lactic acid bacteria, when consumed in certain numbers, can
modulate aspects of both natural and acquired immune responses.
Probiotic therapy can lower the risk of colon cancer by reducing the
concentration of the cancer-promoting enzymes and putrefactive metabolites in
the gut (de Vrese and Schrezenmeir, 2008).
32. Prebiotics are dietary ingredients that beneficially affect the host by
selectively altering the composition or metabolism of the gut microbiota.
These are short-chain polysaccharides that have unique chemical
structures that are not digested by humans; in particular, fructose-based
oligosaccharides that exist naturally in food and are also added in food.
Vegetables like chicory roots, banana, tomato, and alliums are rich in
fructo-oligosaccharides.
Some other examples of these oligosaccharides are raffinose and
stachyose, found in beans and peas.
The health benefits of the prebiotics are mostly indirect.
They generally promote the lactobacillus and bifidobacterial growth in
the gut, thus helping in metabolism (Gibson, 1999; Hord, 2008).
33. OMEGA FATTY ACIDS
Polysaturated fatty acids or PUFAs have two main subdivisions: omega-3 (n-3)
fatty acids and omega-6 (n-6) fatty acids based on the location of the last double
bond.
Omega-3 fatty acids mostly consist of α-linolenic acid (ALA), eicosapentaenoic
acid (EPA), docosahexaenoic acid (DHA).
ALA is the precursor of EPA and DHA.
Omega-6 fatty acids mainly consist of linoleic acid (LA), γ-linolenic acid (GLA),
and arachidonic acid (ARA),
LA being the parent fatty acid of this group.
EPA and DHA are found mainly in fatty fishes such as mackerel, salmon, herring,
trout, bluefin tuna, and fish oils (Ackman, 2008).
34. Sources of ALA:
flaxseed,
soybeans,
canola,
some nuts (e.g. walnuts),
red/black currant seeds
LA occurs mainly in:
vegetable oils, for example corn, safflower, soybean, and sunflower
ARA:
in animal products such as meat, poultry, and eggs as well as algae and other
aquatic plants
35.
36. biological functions ranging from blood pressure and blood clotting to the
development and functioning of the brain and nervous system, important roles
in immune regulation and inflammation (Calder, 2009; Wall et al., 2010).
By increasing the ratio of (n-3):(n-6) fatty acids in the diet, reductions may be
achieved in the incidence of chronic inflammatory diseases.
37. ANTIOXIDANT VITAMINS
oThe principal micronutrient antioxidants of the body like vitamin E (α-
tocopherol), vitamin C (ascorbic acid), and β-carotene can scavenge free
radicals.
oThese vitamins are present in nature in a number of fruits and vegetables.
oVitamins act singly or synergistically in the prevention of a number of
oxidative reactions leading to degenerative diseases like cancer,
cardiovascular diseases, and cataracts (Elliot, 1999).
oVitamin E, which comprises of tocopherols together with tocotrienols,
functions as an in vivo antioxidant, protecting tissue lipids from free radical
attack (Meydani, 2000).
oα-Tocopherol acts either by donating a hydrogen radical to remove the free
lipid radical, reacting with it to form nonradical products, or simply by
trapping the lipid radical.
38. Vitamin E and selenium have a synergistic role against lipid peroxidation.
Vitamin C is considered as the most important antioxidant in extracellular
fluids (Sies and Stahl, 1995).
It is a reducing agent and can reduce and thereby neutralize reactive oxygen
species (Padayatty et al., 2003). It also acts by interacting with other
antioxidants.
Glutathione is important in recycling oxidized vitamin C, and vitamin C itself
is crucial to the regeneration of lipid-bound vitamin E (AHRQ, 2003).
Carotenoids like lycopene, β-carotene, lutein, and zeaxanthin are known to
be the most efficient singlet oxygen quencher in the biological systems.
39. POLYPHENOLS
Some of the most common classes of polyphenols in food are flavonoids,
phenolic acids, stilbenes, and lignans. Polyphenolic compounds in diet affect
human health by their antioxidant, antimicrobial, anti-inflammatory, vasodilating,
and prebiotic properties (Landete, 2012).
The mechanism followed by the polyphenols on human diseases is via numerous
cellular processes like
gene expression,
apoptosis,
platelet aggregation,
intercellular signaling, and related machinery.
40.
41.
42. Mechanisms by which polyphenols may have an influence on cardiovascular
diseases are antioxidant, antiplatelet, and anti-inflammatory properties,
inhibiting LDL oxidation, increasing HDL, and improving endothelial function
Quercetin, cocoa flavonoids, tea catechins, red wine, and purple grape juice
have shown to contribute in reducing cardiovascular diseases
In controlling diabetes, the mechanism followed here is like inhibition of
glucose absorption by the gut or by peripheral tissues (Pandey and Rizvi,
2009).
Polyphenols such as catechins, epicatechins, epigallocatechins from tea,
isoflavones from soybean, tannic acid, glycyrrhizin from licorice root,
chlorogenic acid, and saponins decrease the intestinal transport of glucose
(Pandey and Rizvi, 2009).
43. Anthocyanin from grape fruits, resveratrol from grapes, and catechin from
green tea and other fruit and vegetables having high levels of flavonoids have
reported to exert preventive effects against aging
Flavonoids act against the neurodegenerative disease by ways of protecting
vulnerable neurons, enhancing existing neuronal functions, and by stimulating
neuronal regeneration
Epidemiological studies revealed association of apple and soy isoflavone
genistein intake with better lung function in asthmatic patients (Woods et al.,
2003; Smith et al., 2004).
44. HERBS AND SPICES
possess antioxidative, chemopreventive, antimutagenic, anti-inflammatory,
or immune-stimulating properties, which help in reducing human diseases like
cancer, cardiovascular diseases, diabetes, gastrointestinal diseases, and other
metabolic diseases
Chemoprevention helps in the prevention of cancer by different spice-derived
nutraceuticals. In this regard, the potential of turmeric (curcumin), red chili
(capsaicin), cloves (eugenol), ginger (zerumbone), fennel (anethole), kokum
(gambogic acid), fenugreek (diosgenin), black cumin (thymoquinone), and ursolic
acid from rosemary has been established.
Some of the spices or their bioactive compounds extensively studied for their
antidiabetic properties are fenugreek, turmeric, garlic, onion, and cumin
(Srinivasan, 2005). One of the active components identified in fenugreek for its
antidiabetic and antidyslipidemic effects on animal models is the amino acid 4-
45. Hypoglycemic potency of garlic and onion has been attributed to their
sulfur compounds
Studies revealed that in human red blood cell membranes, lipid
peroxidation is inhibited by curcumin from turmeric, capsaicin from chili,
and eugenol from clove
In vitro studies suggest that the extracts from dietary spices and
medicinal herbs possess antibacterial activities against several food-borne
pathogens like Bacillus cereus, Listeria monocytogenes, Staphylococcus
aureus
E. coli, Salmonella anatum, Aspergillus, Candida, and other species
46. MINERALS
Minerals are inorganic substances essential for the human body to carry out
certain physiological functions
Minerals are broadly divided into two groups, that is the major minerals or
the macro minerals and the trace minerals or the micro minerals. Macro
minerals are major as their daily requirement to an individual is 100 mg or
more, whereas micro minerals have their daily requirement of less than 20
mg for an individual
macro minerals are calcium, sodium, chlorine, phosphorus, magnesium,
potassium, and sulfur,
micro minerals are zinc, copper, iron, magnesium, chromium, cobalt,
selenium, iodine, and molybdenum
47. In addition to their role in maintaining the body electrolyte balance
(sodium, chloride, potassium), minerals have others functions like:-
blood in the body (iron, copper),
building healthy bones (calcium, phosphorus, magnesium, fluoride),
maintaining a healthy immune system (zinc),
and finally oxidizing the excess free radicals produced in the body
(selenium).