Produced from plant source.An excellent delivering for nutrients and bioactive compounds.Therapeutic effect in Non communicable disease.Polyphenols helps to reduce the risk of chronic diseases, such as cardiovascular disease, Diabetese cancer, and neuronal degeneration

1. Presented by:
Sukhveer Singh
Deptt. of Food Science & tech.

2. Introduction
Global scenario of dairy food consumption
Dairy food and Non communicable disease
Non dairy food benefits
Transition from dairy to non dairy food
Bioactive compound in non-dairy food
Role of Bioactive compound in NCD

3.  Produced from plant source.
 An excellent delivering for nutrients
and bioactive compounds.
 Therapeutic effect in Non
communicable disease. Non
Dairy-Foods
Cereal
Pulses
Vegetables
Fruits
Nuts & Oil seeds

4. Region 1997 (Per capita ) 2015 (Per capita) 1997-2015
(% yr)
Developed World 251 286 0.6%
Developing world 174 265 0.9%
Region 1997 2015
Developed World 33 (5.3%) 64 (7.3%)
Developing world 17 (4.1%) 96 (8.6%)

5. Dairy
Product
Obesity
CVD
Cancer
Diabetes

6. The adverse dietary changes towards a higher energy density diet with a
greater saturated fat intake (mostly from animal sources), along with
demographic changes have attributed to the development of non-
communicable diseases. and become a major health problem in developed
and developing countries. (WHO,2002)
In 1980, Levy and Feinleib reported that consuming large volumes of milk
and milk products increases the total cholesterol and LDL-cholesterol
contents in the blood responsible for the increase of plasma cholesterol
levels, leading to the risk for development of coronary heart disease.

7. This risk can be reduced by lowering of low-density lipoproteins (LDL)
cholesterol by reducing the saturated fats in the diet and also by inclusion
of non-diary food products rich in functional ingredients having health
enhancing properties (Hill et al. 2009).
Higher consumption of non dairy food along with demographic changes
and globalization of economic processes have attributed to the
development of non-communicable diseases and have become a major
health problem not just in developed countries but also in developing
countries. (Tillman et. al., 2014,)

8. Non dairy
Food
Cardio
protective
Anti-
Carcinogenic
Anti -
diabetic
Antioxidant

9. The rapid rise in aggregate consumption of non dairy
food propelled by increasing numbers of people with
rising incomes changing from primarily starch and dairy
based diets to diets containing bioactive substances such
as antioxidants, dietary fibre, minerals, phytonutrients
that impart health benefits beyond basic nutrition
compounds.

10. Cereals
(Millets)
Tubers
(Sweet potato)
Fruits
(Berries)

11. • Course grain
• Highly nutritious
• Gluten free
• They include- Jawar(Sorghum)
• Ragi (Finger millet)
• Bajra (Pearl millet)
• Arke (Kodo millet)
• Korra (Foxtail)
• Sama (Little millet)
• Highest variety of Flavonoids among all
the cereals.
• Widest variety of phenolic acid

12.  Super food
 Contain- 27 per cent carbohydrate
 Rich- Dietary fiber, vitamin A and C, calcium and iron.
 High –Potassium
 Low glycaemic index.
 bioactive compounds-β-carotene,
Saponins
Tannins
phenolic acids
anthocyanin.

13.  Small Juicy edible fruit.
 Carbohydrate-14–18g/100 g DW.
 main sugars- glucose and fructose.
 Moisture- 78-80g/100 (Fw)
 Most widely distributed classes of flavonoids in plants.
 Rich- phenolic compounds, including anthocyanins, and
carotenoids.

14. Anti oxidant and Anti inflammation

15. In the year 2013, Huang et. al. reported about the of mulberry
cyanidin 3-glucoside (C3G) is the most abundant, and the bioactive
compound of mulberry having the antioxidant and anti inflammatory
actions to improve diabetes and cardiovascular disease.
Mann et.al., (2004) reported a strong epidemiological evidence which clearly
demonstrates that whole grains like cereals, millets, legumes, fruits and
vegetables protect the body against age related disorder such as cardiovascular
disease and other life style disease like diabetes and cancer.

16. In the year 2011 Prasanthi Karnay et. al. found that Sweet potato are an excellent
source of dietary polyphenols such as anthocyanins and phenolic acids and these
polyphenol-rich SPE exerts significant antiproliferative activity in a panel of prostate
cancer cell lines while sparing normal prostate epithelial cells.
In the year 2004, Blandino et al., reported about the importance and utilisation of non
Dairy foods ingredients from plant sources in the production of different food mixes
enhanced nutritional qualities as well as improved health benefit properties including
anti cancer, antidiabetic, antimicrobial, antitumor and cardio protective.

17. Non dairy food
Millets, Sweet potato, Berries
Flavonoid Phinolic acidCarotinoid

18.  Most abundant polyphenols in human diets.
 They are low molecular weight compounds, consisting of fifteen carbon
atoms; bear the C6–C3–C6 structure.
 They are mainly divided into two classes:
 (a) anthocyanins- present in colorful flowers and fruits
 (b) anthoxanthins (a group of colorless compounds)
 further divided in several categories, including flavones, flavans,
flavonols and isoflavones.

19. Role of Flavonoid in cancer

20. Inhibition
MAPK kinase (Erk,p38)
AP1
cyclin
Neuronal Cell
Proliferation
CANCER
Cell signaling
Transcription Factor
Gene expression
Flavonoid

21. RAS+GDP
Mitogen
Tyrosine kinase
SOS
RAS
RAS +GTP
RAF
MEK
ERK
ERKERK
ERK
FAS
FAS
FASAP1 FAS
FAS
Cycline D1
C-jun
C-jun
C-jun
GRB2

22. Role of Flavonoid in
Hypertension

23. MAPK kinase (Erk,p38)
eNOS
L arginine Nitric Oxide
Hypertension
Protein activation
Flavonoid
G clyclase
GTP cGMP
cGMP kinase MLCK
Muscle Relaxation
Endothelial cell
Vasodialation
Smooth Muscle cell

24.  Phinolic acid are the secondary metabolities compounds.
 Phenolic acid describes a phenol ring that possesses at least one carboxylic
acid functionality.
 Subclassfied into
1. benzoic acids containing seven carbon atoms (C6-C1)
2. cinnamic acids with nine carbon atoms (C6-C3).
hydroxybenzoic acids hydroxycinnamic acids
Gallic acid (GA) p-coumaric acid (p-CA)
Salicylic acid (SA) Caffeic acid (CA)
Protocatechuic acid (PCA) Ferulic acid(FA)
Ellagic acid (EA) Chlorogenic acid (CGA)
gentisic acid (GeA) Sinapic acids (SA)

25. Role of Phenolic acid in Diabetes

26. Insulin receptor
PI3 Kinase
Akt
CREB
GLUT 4
GRB2
Insuline
Glut 4
Glucose
Increase Akt
Increase GLUT 4
Phinolic acid

27. Role of Phenolic acid in CVD

28. Plaque formation

29. P selectin
PSGL 1
LDL Oxidised LDL
LDL
Monocyte
ROS
ROS
Foam cell
Plaque
Smooth muscle
Decrease athaeroscholorosis and
thrombosis
Inhibit Monocyte activation
Phinolic acid (FA) Decrease copper Ion
Decrease LDL oxidation
Phinolic acid (GA)

30. Role of Phenolic acid
in
Neurodegenerative Disease

32. Cardiovascular Risk factor
Decease cerebral blood flow
Hypoxia
Increase AB production
AB accumulation
Neuronal Damage
Neurodegeneration
Dimintia

33.  consuming large volumes of Dairy products increases the total cholesterol
and LDL-cholesterol contents in the blood responsible for leading to the
risk for development of Non communicable diseases
 Non-dairy products provide specific health benefits beyond the traditional
nutrients as they contain significant levels of biologically active
compounds such as antioxidants, dietary fibre, minerals, phytonutrients.
 Polyphenols helps to reduce the risk of chronic diseases, such as
cardiovascular disease, Diabetese cancer, and neuronal degeneration.