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.

1. Nutraceutical Foods in Relation to Diseases
By: Ayesha Rasheed,
BSc. (Hons.) HND
1

2. Contents
1. History
2. Introduction
3. Classification
4. Nutraceuticals as therapeutic agents
5. Methods to enhance active components in food
6. Nutraceutical products
7. Conclusion
8. References
2

3. 1. History
 The Greek physician Hippocrates, often known as the
“father of medicine” said, “let food be thy medicine and
medicine be thy food”. The philosophy behind is “focus
on prevention”.
 The term “nutraceutical” was coined in 1989 by Stephen
DeFelice M.D., Founder and Chairman of the Foundation
for Innovation in Medicine (FIM). According to DeFelice
“nutraceuticals are food or part of a food that provides
medical or health benefits including the prevention
and/or treatment of a disease”.
3

4. 2. Introduction
 The term “nutraceutical” is a hybrid of two words –
“nutrient” (a nourishing food component) and
“pharmaceutical” (a medical drug).
 A nutraceutical is defined as “any non-toxic food (or
a part of food) that plays a role in maintaining well-
being, enhancing health, modulating immunity and
thereby preventing as well as treating specific
diseases”.
4

5. Why nutraceuticals?
 They provide all the essential substances that should be present in a healthy diet for maintaining
optimal health.
 They have relatively long half-life.
 They are widely accepted by all age groups due to their safety, higher quality, efficacy, health
promoting and disease curing activities.
 They rarely have any side effects.
 They can be easily absorbed in the intestine after ingestion.
 They are easily available without prescription.
5

6. 3. Classification of nutraceuticals
Nutraceuticals can be classified:
a. On the basis of natural source, it can be classified as the products obtained
from plants, animals, minerals, or microbial sources – Traditional or natural
b. As per chemical groupings (i.e., added nutrients and/or ingredients) – Non-
traditional
6

7. 3.a. Traditional or natural nutraceuticals
This category consists of the food which does not undergo any manual changes i.e., the components
are natural. It comprises of:
1. Dietary fibres
2. Probiotics
3. Prebiotics
4. Polyunsaturated fatty acids
5. Antioxidants
6. Minerals
7. Polyphenols
8. Spices
9. Herbs
7

8. 3.a.1. Dietary fibres
 Structural carbohydrate of plants; Resistant to digestion and absorption in the small intestine,
But digested by microflora in the gut.
 May be divided into two forms:
1. Insoluble fibres - Predominant
– Absorbs water in gastrointestinal tract
– Promotes regular elimination
– Speed up digestion/elimination time
2. Soluble fibres - Health benefits
– Lower serum cholesterol
– Regulates blood sugar levels
8

9. 3.a.1. Dietary fibres cont..
 Increased fibre intake may reduce risk of:
– Gastrointestinal diseases
– Hypertension
– Diabetes
– Heart diseases
– Several types of cancer (colon)
 RDA: 20 – 35 g daily
 Best sources: Fruits; Vegetables; Whole grain breads/cereals; Beans; Rice; Nuts
9

10. 3.a.2. Probiotics
 Live microbial food ingredients
 Friendly bacteria that have an anti-microbial effect
 Manipulate the intestinal microflora to maintain a normal balance between pathogenic and non-
pathogenic bacteria
 Best sources: Yogurt; Kimchi; Pickles; Sour cream; Buttermilk; Some types of cheese
 Examples: Some species of Lactobacillus, Bifidobacterium, Lactococcus; Some species of yeast
Saccharomyces
10

11. 3.a.2. Probiotics cont..
11

12. 3.a.3. Prebiotics
 Prebiotics are non-digestible food ingredients that promote the growth of beneficial microflora
inside the human gut.
 They are short-chain polysaccharides that are not digested by humans.
 Health benefits include:
– Improved lactose tolerance
– Antitumor properties
– Neutralization of toxins
– Stimulation of intestinal immune system, and
– Reduction of constipation
 Sources: Fruits like apple, banana, tomato, berries; Vegetables such as cabbage, onion, carrots,
garlic; Honey; Legumes; Dark chocolate 12

13. 3.a.4. Polyunsaturated fatty acids (PUFAs)
 PUFAs are also called “essential fatty acids” as these are crucial to the body’s function and thus,
can only be obtained through food and supplements.
 PUFAs have two subdivisions:
1. Omega-3 (n-3) fatty acids such as α-linolenic acid (ALA), eicosapentanoic acid (EPA),
decosahexanoic acid (DHA)
2. Omega-6 (n-6) fatty acids such as linoleic acid (LA), γ-linolenic acid (GLA) and
arachidonic acid (ARA)
13

14. 3.a.4. Polyunsaturated fatty acids (PUFAs) cont..
PUFAs Sources Health benefits
n-3 fatty acids (ALA,
DHA, EPA)
ALA: Soy beans; Canola;
Walnuts
EPA and DHA: Fatty fishes e.g.,
salmon, mackerel; Fish oils;
Rapeseed; Mustard
Reduce CVDs (e.g., by antithrombosis);
Hypolipidemic effect;
Support maintenance of eye health and
mental function
n-6 fatty acids (LA,
ARA)
LA: Vegetable oils e.g. corn,
safflower, soya bean and
sunflower
ARA: Animal products such as
meat, poultry and eggs
Stimulate skin and hair growth;
Regulate gene activity inside the cell;
Maintain good bone health;
Help regulate metabolism
14

15. 3.a.5. Antioxidants
 Vitamins like vitamin C, vitamin E, carotenoids such
as lycopene, flavonoids like luteolin and
xanthophylls act as antioxidants.
 Mechanism of action: These vitamins act both
singly as well as synergistically and exert their
protective action by free-radical scavenging
mechanisms for the prevention of oxidative chain
reactions.
 Deficiency: Cancer; Cardiovascular diseases;
Arthritis; Alzheimer’s disease; Cataractogenesis
15

16. 3.a.5. Antioxidants cont..
Antioxidants Sources
VITAMINS
Vitamin C Citrus fruits; Vegetables
Vitamin E Grains; Nuts; Oils
CAROTENOIDS
Lycopene Tomatoes
Beta carotene Carrots; Sweet potato
FLAVONOIDS
Rutin Tobacco; Eucalyptus species
Luteolin Lemon; Red pepper; Olive
Quercetin Onion; Apple skin; Black grapes
XANTHOPHYLLS
Beta cryptoxanthin Mango; Papaya; Oranges
16

17. 3.a.6. Minerals
1. Iron: Energy production; Hb; Oxygen transport.
2. Calcium: Essential for bone and teeth; Maintain bone strength; Nerve, muscle and glandular
function; Blood clotting.
3. Magnesium: For healthy nerve and muscle function; Bone formation
4. Phosphorus: Energy production; Phosphorylation process; Bone and teeth; For genetic material
5. Iodine: For proper functioning of thyroid gland
6. Cobalt: Component of vit. B12 and B12 coenzymes
7. Selenium: Anti-oxidant; Functioning of heart muscles
17

18. 3.a.7. Polyphenols
 Polyphenols form a large group of phytochemicals, which are found abundantly in natural plant
food sources that have antioxidant properties.
 There are approximately 8,000 different classes of polyphenols, the most commonly occurring
polyphenols in food include flavonoids (berries, cabbage, red grapes, tea) and phenolic acids
(citrus fruits, some vegetables, whole grains, coffee).
 These possess antioxidant, anti-inflammatory, anti-microbial, cardioprotective activities and play
a role in the prevention of degenerative diseases (i.e., Alzheimer’s disease and other dementias)
and diabetes mellitus.
18

19. 3.a.8. Spices
 Spices are dried roots, stems and seeds of plants.
 They are usually grown in the tropics.
 These impart characteristic flavor, aroma and color to foods.
 These are concentrated sources of antioxidants (Table).
19

20. 3.a.8. Spices cont..
Potential health benefits Spices observed to exert
Lowering of blood cholesterol Garlic; Onion; Turmeric; Red pepper
Prevention and dissolution of cholesterol
gallstones
Turmeric; Capsaicin
Protection of erythrocytic integrity Garlic; Turmeric; Capsaicin
Hypoglycaemic potential Garlic; Onion; Turmeric; Cumin
Antioxidant effect Turmeric; Capsaicin
Anti-inflammatory and anti-arthritic effect Turmeric; Capsaicin
Anti-mutagenic effect Turmeric; Garlic; Ginger; Mustard
Anti-microbial Turmeric; Garlic
20

21. 3.a.9 Herbs
 Herbs are the usable parts of herbaceous plants (plants that lack a woody stem). The
word herb most often refers to those that have culinary, cosmetic, or medicinal uses.
 The culinary uses of herbs are what differentiates them from spices.
21
Herbs Therapeutic activities
Aloe vera Anti-inflammatory; Wound healing properties; Dilates capillaries
Garlic Antibacterial; Antifungal; Antithrombotic; Anti-inflammatory
Ginger Carminative; Treats dizziness; Antiemetic
Ginseng Adaptogen
Green tea Antioxidant; Reduces risk of CVDs; Enhances humoral and cell-mediated
immunity

22. 3.b. Non-traditional nutraceuticals
 Boosting of nutritional content by addition of nutrients, dietary components for improvement of
quality of nutrition comprise this category of nutraceuticals.
 It has two subdivisions, namely:
1. Fortified nutraceuticals: Fortification of food components is the process of addition of
micronutrients (essential trace elements and vitamins) to food for enhancing the effectiveness
and nutritional value e.g., Milk fortified with cholecalciferol is used in Vit. D deficiency.
2. Recombinant nutraceuticals: It involves the application of biotechnology and genetic
engineering in the production of energy providing foods such as yoghurt and cheese e.g., Gold
kiwifruit is genetically modified for a high level of ascorbic acid and carotenoids.
22

23. 4. Nutraceuticals as therapeutic agents
1. Cardiovascular agents
2. Anti-obese agents
3. Anti-diabetic agents
4. Anti-cancer agents
5. Immune boosters
6. Anti-osteoarthritic agents
7. Anti-inflammatory agents
8. Formulations to cure degenerative diseases
23

24. 4.1. Cardiovascular agents
 Cardiovascular disease (CVD) ranks among the most common health-related issues worldwide.
Dietary factors are important contributors to cardiovascular risk, either directly, or through their
effects on other cardiovascular risk factors including hypertension, and diabetes mellitus.
 Nutraceuticals in the form of vitamins, minerals, antioxidants, dietary fibres and omega-3 fatty
acids together with physical exercise are recommended for prevention and treatment of CVD.
 Flavonoids that are widely distributed in vegetables, onion, grapefruits, apples, cherries,
pomegranate, berries, black grapes and allicin in garlic play a major role in prevention and curing
the CVD.
24

25. 4.2. Anti-obese agents
 Obesity is a risk factor for many disorders such as hypertension, heart failure, angina pectoris,
hyperlipidemia, respiratory disorders, osteoarthritis and cancer.
 Nutraceuticals such as capsaicin and linoleic acid (LA) possess potential anti-obese properties.
 Vitamin C rich foods are helpful in coping with obesity and herbal stimulants, such as caffeine
and green tea are also effective in facilitating body weight loss.
25

26. 4.3. Anti-diabetic agents
 The most common form of diabetes is type 2 diabetes with 95% prevalence and is associated
with obesity. In recent years a wide range of herbal dietary supplements and herbal medicines
have scientifically proven to benefit type 2 diabetes mellitus.
 Omega-3 fatty acids have been suggested to reduce glucose tolerance in patients predisposed to
diabetes.
 Nutraceuticals derived from spices and pomegranate also have anti-diabetic properties.
26

27. 4.4. Anti-cancer agents
 Cancer has emerged as a major public health problem and a healthy lifestyle and diet can help in
prevention of cancer.
 Carotenoids, a group of phytochemicals, have antioxidant activities and effective on cancer
prevention. Lycopene and β-carotene contained vegetables and fruits exert cancer-protective
effect via a decrease in oxidative stress.
 Nutraceuticals derived from dietary or medicinal plants such as soya bean, garlic, turmeric,
ginger, tea, honey and citrus fruits (flavonoids) also have chemopreventive activities.
27

28. 4.5. Immune boosters
 Good nutrition habits such as eating a healthy and balanced diet are important in promoting a
strong immune system. Nutraceuticals that belong to the category of immune boosters are
useful to improve immune function and the suggested essential nutrients that support immune
health include vitamins A, C and E as well as herbal extracts.
 The use of probiotics and prebiotics may influence the immune system response such as
infectious diarrhoea in children and Clostridium induced infections.
28

29. 4.6. Anti-osteoarthritic agents
 Osteoarthritis (OA), a joint disorder, is the most common form of arthritis.
 Joint discomfort reduces physical activities resulting energy imbalance and weight gain.
Nutraceuticals in banana, ginger, green tea, pomegranate, turmeric, avocado and soybean are
used to alleviate the complications.
 Application of olive oil also reduces pain, stiffness and swelling, physical function and knee
status. Functional foods like oats, bran, prebiotics, omega 3 milk and canola oil are very
effective.
29

30. 4.7. Anti-inflammatory agents
 The omega-3 and omega-6 series have a significant role on diseases by generating potent
modulatory molecules for inflammatory responses.
 GLA (Gamma Linolenic Acid) is a nutraceutical used for treating problems with inflammation and
autoimmune diseases. GLA is present in trace amounts in nuts, green leafy vegetables and
vegetable oils.
 Herbal nutraceuticals with anti-inflammatory activity are also available. Bromolain, a proteolytic
enzyme found in extracts of turmeric, pineapple and teas has anti-inflammatory activity.
30

31. 4.8. Formulations to cure degenerative diseases
 Degenerative diseases such as Alzheimer's disease (AD) is the most common form of dementia.
There is no cure for the disease and eventually leads to death.
 Another degenerative disease known as Parkinson's disease results from the destruction of
dopamine-generating cells. Although at present there are not sufficient scientific data to
recommend nutritional supplements for Parkinson's disease but plant polyphenols, vit. C, vit. E
and soybean seem to be protective against Parkinson's disease.
 Antioxidants such as turmeric, lutein, lycopene and β-carotene may exert positive effects by
combating oxidative stress.
31

32. 5. Methods to enhance active components in food
 Manipulating the diet to get maximum level of active components
 Standardizing the functional component of the food in the nutraceutical product and its
production under good manufacturing practices (GMPs)
 Combination of food ingredients rich in nutraceuticals
 Fortifying food with active ingredients
 By fermentation of food products (probiotics)
 Changing food habits to natural type of diet i.e., reduction in the consumption of processed
foods
32

33. 6. Nutraceutical products
1. Vitamin D3: It is important for maintaining good health, development and maintenance of
healthy bones and teeth. It also boosts immune system. Combining Vitamin D3 with calcium, a
healthy diet, and regular exercise can reduce the risk of developing osteoporosis.
2. Garcinia cambogia: It can help boost metabolic rate, which will help you burn calories (i.e., it
ensures weight loss).
3. Raspberry ketones: This health supplement acts as a thermogenic agent and works excellently
as a fat-blocking agent.
4. Green tea supplements: It is known as a powerful antioxidant.
33

34. 6. Nutraceutical products cont..
5. Probiotics: Probiotics can help maintain the good bacteria in your body. By supplementing
healthy diet with probiotics, it can help move food through the gut.
6. Omega-3 fatty acids: These essential fatty acids are necessary for human health, but the body
can’t make them. Omega-3 fatty acids reduce inflammation and may help lower the risk of
chronic diseases such as heart disease, cancer and arthritis.
7. Vitamin B12: Vitamin B12 can help with one’s metabolism and has been shown to increase
energy levels.
34

35. 7. Conclusion
Changes in the lifestyle can prevent the diseases. One of the solutions in the lifestyle change is
changes in their diets. Nutraceuticals provide all the essential substances that should be present in
a healthy diet for the human for maintaining optimal health. Nowadays, nutraceuticals have
received considerable interest due to potential nutritional, safety and therapeutic effects. Diets rich
in nutraceuticals along with regular exercise, stress reduction and maintenance of healthy body
weight will maximise health and reduce disease risk.
35

36. 8. References
 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3645360/
 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4336979/
 http://www.ijhas.in/article.asp?issn=2278-
344X;year=2012;volume=1;issue=2;spage=47;epage=53;aulast=Prabu
 https://www.slideshare.net/ManjuChhetri/nutraceuticals-71153808
 https://www.slideshare.net/santupolley/nutraceutical
36