Nutraceuticals

NUTRACEUTICALS
DR. SIDDHI UPADHYAY (M.Pharm, Ph.D)
HOD, Dept. of Pharmacog. & Phytochem.
Associate Professor, Sigma Institute of Pharmacy

INTRODUCTION – GENERAL
ASPECTS

• NUTRACEUTICALS: Let Food be Your Medicine
• Greek Physician Hippocrates,
Known as father of Medicine.
(said several centuries ago)
“Let Food be Your Medicine”
The Philosophy behind is:
“Focus on Prevention”

• The term “Nutraceutical” was coined from
“Nutrition” & “Pharmaceutical” in 1989 by
Stephen DeFelice,
MD, Founder and Chairman of the Foundation for
Innovation in Medicine (FIM).
• Other words used in the context:
Dietary supplementation, Functional, Multi-
functional Foods, etc.

• Nutraceutical can be defined as
“ A food or part of food or nutrient, that
provides health benefits, including the
prevention and treatment of a disease.”

Classification according to nutraceutical industry

Classification according to types of food nutrients
Sr. class Examples
1. Antioxidants Natural Antioxidants
2. Health drinks
3. Cereals and grains
4. Dietary fibers Fibres
5. Probiotics digestive enzyme
6. Prebiotics Helpful bacteria
7. Digestive enzymes Enzymes
8. Vitamin supplements Vitamins
9. Inorganic minerals Minerals
10 Photochemical
11 Polysaccharides Arabinogalactanes
12 Isoprenoids carotenoids
13 Flavanoids Bioflavanoids
14 Phenolics Teapolyphenolx
15 Fatty acids omega-3-fatty add
16 Lipids Spuigolipids
17 Proteins soya proteins
18 Herbs as a functional food

Classification according to chemical constituents

PROBIOTICS
Live microorganisms which, when
administered in adequate amounts, confer a health
benefit on the host
Species of Lactobacillus
 Bifidobacterium
 yeast Saccharomyces cerevisiae
some E.coli andBacillus species arealso used as
probiotics

PREBIOTICS
Nondigestible substances that provide a beneficial
physiological effect for the host by selectively
stimulating the favorable growth of a limited
number of indigenous bacteria.
Commonly known prebioticsare:
 Oligofructose
 Inulin
 Galacto-oligosaccharides
 Lactulose

DIETARY FIBRES
Dietary fibers are of two types:
 Water insoluble fibers
 Water soluble fibers
Daily recommendedintake is 30-40 gms.
SOURCES:
Whole grain cereals, wheat products.
Oats , dried beans,legumes.

ANTIOXIDANTS
Antioxidants are of 3categories: True
antioxidants
Reducing agents Antioxidant
synergists
Deficiency causes diseases like cancers,
rheumatoid arthritis, alzheimers disease,
cardiovascular diseases.

ANTIOXIDANT SOURCE
VITAMINS
vitamin C Citrus fruits, vegetables
vitamin E Grains ,nuts, oils
CAROTENOIDS
Lycopene Tomatoes
Beta carotene Carrots, sweet potato
XANTHOPHYLLS
Beta cryptoxanthin Mango ,papaya,oranges
FLAVANOIDS
Rutin Tobacco, eucalyptus species
Luteolin Lemon, red pepper,olive
Quercitin Onion, apple skin ,black grapes
Kaempferol Grape fruit ,tea
Liquiritin liquorice

Various Phytochemicals
Phytochemicals Source Role
Tocotrienols &
tocopherols
Grains Suppressed the growth of
diverse tumors cell lines via
initiation of apoptosis and
concomitant arrest of cells in
the G1 phase of the cell cycle
Carotenoids Fruits &
vegetables
Antioxidants, protects against
uterine, prostate, colorectal,
lung and digestive tract
cancers, and protection to
other antioxidants.

Limonoids Citrus fruits Inhibiting phase I
enzymes & inducing
phase II detoxification
enzymes in liver, provide
protection to lung tissue.
Phytosterols Various
plants
Exhibit anti-inflammatory,
anti-neoplastic, anti-
pyretic & immune-
modulating activity,
decrease cholesterol
Phenolic
constituents
Various
plants,
wholegrain
Antioxidants, lowers the
risk of CHD, diabetes,
hypertension etc.

Flavonoids Grapes, wines Action against free
radicals, free radicals
mediated cellular
signaling, inflammation,
allergies, platelet
aggregation, &
hepatotoxins
Catechin &
gallic acids
Grapes,
berries, cocoa,
green tea,
acacia spp.
Antioxidants, free
radical scavenging
ability, inhibition of
eicosanoid synthesis,
reduces CHD
Isoflavonoids Soybeans Treating cancers &
osteoporosis

Anthocyanidins Fruits & flowers Antioxidants & anti-
mutagenic properties
Glucosinolates Cruciferous Activators of liver
detoxification
enzymes, inhibit the
neoplastic effect of
various carcinogens
Indoles Reduces estrogen-
dependent cancer
risk,
Fiber Various
vegetables,
fruits,
Protects against
colorectal diseases,

Class /
components
Source Potential benefit
1. Fatty acids
CLA
Milk & Meat Improve body
composition,
reduce cancers
n-3 FA(DHA,
EPA)
Fish oils, berseem &
maize
fodder,mustard,linseed,
rapeseed
Reduce CVD &
improve mental,
visual function
EXAMPLES OF FUNCTIONAL COMPONENTS

Class /
components
Source Potential benefit
2. Polyphenols
Anthocyanidin
e
Fruits Nutralises free
radicals, reduce
risk of cancer
Catechins Tea,babul pods,mustard
cake,rape seed,salseed
Flavonone Citrus
Flavones Fruits, vegetables,soya
bean
proanthocyani
dine
Cocoa,
chocolate,tea,rape seed
Reduce CVD

3. Saponins Soybeans,GNC,lucer
ne,chick pea
Lower cholesterol,
anti cancer
4.Probiotics / Prebiotics / Synbiotics
Lactobacillus Dahi,yogurt Improve GI health
Fructo -
oligosaccharides
Whole grains,
onions, combination
of Pro & Prebiotics
5.Phytoestrogen
Daidzein ,
Zenistein
Soybean, flax,
lentilseed,maize,
berseem,lucerne,sub
abul fodder
Reduce menopause
symptoms,  bone
health
Lignans Flax,rye, vegetables Reduce cancer and
heart diseases

6.Caroteinoids
- caroteine Berseem,lucerne ,oat &
maize fodder, Carrots,
vegetabels,fruits
Nutralises free
radicals
Luteine vegetabels Healthy vision
Zeoxanthine Eggs,citrus,corn
Lycopene Tomatoes Reduce prostate
cancer
7.dietary fiber
Insoluble fiber Wheat bran Reduce breast,
colon cancer
-glucan Oats Reduce CVD
Whole grain Cereal grains

Method to enhance active components in food
• Manipulating the diet to get maximum
level of active components
• Combination of food ingredients rich in
nutraceuticals
• Fortifying food with active ingredients
• By fermentation of food products
• Changing food habits to natural type of
diet

INTRODUCTION – MARKET OF
NUTRACEUTICALS

Present Market Scenario
• The trend towards preventive healthcare has
seen Pharma Companies such as Novartis,
GlaxoSmithKline, and Cadila Healthcare has
diversified into the production of nutraceutical.
• Then there are fast moving companies like
Cadbury India and Dabur that have had a
presence in the market with a slew of
supplements & additives.

• On the other end of the spectrum companies
that specialize in ayurvedic/ herbal health
care products like the Himalaya Drug
Company.
• The Indian Nutraceutical Market is dominated
by pharmaceutical and fast-moving consumer
goods (FMCG) giants.

• While Dietary supplements such as Vitamin
and Mineral Supplements have been captured
by Pharmaceutical companies, functional
food and beverages are now being brought to
the market by FMCG companies.
• However, certain segments like dietetic
supplements are now being catered to by
pure-play nutraceutical companies, apart from
their pharmaceutical and FMCG counterparts.

• The nutraceuticals industry in India is one of
the rapid growing markets in the Asia-Pacific
region.
• Factors like rising awareness about health and
fitness, ageing population, changing lifestyle
are fostering this growth.
• The industry is anticipated to grow at around
20 per cent over the period to reach USD 6.1
billion by 2019-2020.

• Nutraceuticals business is divided into three
segments - functional food, functional
beverages and dietary supplements.
• Entry of various international and local players
in this market, there is acceleration in growth.
• The Indian nutraceuticals market is divided
into functional food and beverages (68 per
cent) and dietary supplements (32 per cent).

International Market Dynamics
• Europe - Increased government regulation
and arduous approval processes stifling
innovation
• Latin America - Underserved markets could
spur growth in the region as disposable
income increases
• Asia/Pacific (China) – Expected to be the
largest consumer of Nutraceuticals ingredients
by 2020.

• Asia/Pacific (Japan) – Currently the second
largest individual consumer of Nutraceuticals
(behind the U.S.)
• Asia/Pacific (India and Indian Subcontinent) –
Unlike its regional neighbors, India’s market
share growth is not expected to come from
dietary supplements.
However, functional beverages are expected
to drive growth throughout the subcontinent

INTRODUCTION – GROWTH OF
NUTRACEUTICALS

• The nutraceutical market broadly consists of
two major segments –
1. Food supplement (60 % of market)
2. Vitamins &Mineral supplements (40 % of
market)

• Among vitamins and mineral supplements
have continued to be marketed and
distributed like prescription drugs in India, as
the general awareness level are still low.
• Food and supplements on the other hand, are
marked and distributed more like FMCGs, a
reason why they are also clubbed as fast
moving healthcare goods by the various
players.

• Nutraceuticals market penetration in urban
India is at around 22.5 per cent, while it is
comparatively low in rural India at 6.3 per
cent.
• The urban penetration is more as demand for
protein supplements is increasing among the
urban youth due to rising desire towards
maintaining fitness and building a strong
physique.

50
29
1
9
5
4 2
Food Product &
Supplement
ClinicalProducts
Fruit basedproducts
Pediatric Nutrition
Protein Powder
Sports Product
MaltedBeverages
Categories of Food Supplements

• For nutraceutical, marketers follow end-user
demographic market segmentation (like
infants, children, youngsters, women, senior
citizens etc) and the products are positioned
for each of thesesegments, and the marketing
messages revolve around benefits to the end
users (like boosting energy, body health —
bones, joints, weight management).

Opportunities & Challenges
OPPORTUNITIES CHALLENGES
Size of the market at Rs 65 billion India is
just 2 percent of the global neutraceutical
market.
Product Development- Companies should
develop more consumer focused
products
The rising incidence of certain diet-
related health problems
Product differentiation- Brands should
take the lead by building the credibility
and lowering prices
Growing consumer awareness. With mass
media conversations players in this
segment are educating the consumers
Product Promotion- Players should try
and increase awareness through
advertising and consumer education

• Pharma and nutraceutical companies need to
focus on now is product innovation.
• India will be a strong market for Nutraceutical
products as the players in the industry will be
a combination of large multi-nationals, Indian
companies using proprietary formulations and
the small players who constitute the
unorganized market.

• Multinational companies have set up
production facilities in India and this trend
can only be expected to grow further
• Convergence of food manufacturing
companies with pharmaceutical companies to
manufacture and market Nutraceutical is
another emerging trend that will catch on in
the future

• On the supply side, India will maintain a
modest trade surplus in Nutraceutical
ingredients as most of the country’s large
pharmaceutical companies operate divisions
that produce bulk medicinal and nutritional
compounds.
• The distribution channels available for
Nutraceutical shall play a vital role in the
future growth of the business

INTRODUCTION – SCOPE OF
NUTRACEUTICALS

Disease Nutraceuticals Source
1) Jointhealth Glucosamine
Chondroitin
Found in ligaments ,cartilages
,tissue, tendons
Proteoglycans of articular cartilage
2) Cardiovascular
health
CoQ-10
Melatonin
DHA
Soyabean,olive oil
Bonemarrow ,pineal glands
Fishoil
Reseveratrol
Caretonoids Catechin
Grapes,red wine
Carrot ,sweet potato Teaextracts

Disease Nutraceuticals Scope
3) Eyehealth DHA
Pycnogeal
Linseed(flax oil),fish
oil
Barley
Lotein
Caretonoids
Spinach
Carrot ,sweet
potatoes
4) Cancerprevention DHA
Resveratrol
Flaxseed,linseed,fish
oil.
Redwine,grapes
Lycopene
Teaextracts
(ellagic acid)
Tomatoes,grape fruit
Strawberry
,Raspberry

INTRODUCTION – TYPES OF
PRODUCTS AVAILABLE

Brand name Components Function
Betatene Carotenoids Immune function
Xangold Lutein esters Eye health
Lipoec -lipoic acid Potent antioxidant
Generol Phytosterol CHD reduction
Premium
probiotics
probiotics Intestinal disorder
Soylife Soyabean
phytoestrogen
Bone health
NUTRACEUTICALS AVAILABLE IN MARKET

Brand name Components Function
Z-trim Wheat Zero calorie fat
replacer
Linumlife Lignan extract flax Prostate health
Fenulife Fenugreek
galactomannon
Control blood
sugar
Teamax Green tea extract Potent antioxidant
Marinol  3 FA, DHA, EPA Heart health
protection
Clarinol CLA Weight loss
ingredient
Cholestaid Saponin Reduce cholesterol
NUTRACEUTICALS AVAILABLE IN MARKET

ROLE OF NUTRACEUTICALS IN
DIABETES

Diabetes
Diabetes mellitus is characterized by
abnormally high levels of blood glucose, either
due to insufficient insulin production, or due to
its ineffectiveness.
In other words, we can say that diabetes is
a continual metabolic disorder that prevents the
body from utilizing glucose totally or partially.


Causes of Diabetes
-Insulin-dependent diabetes mellitus is mostly
outcome of a virus-initiated autoimmune destruction
of beta cells in the pancreas.
-Non-insulin-dependent diabetes mellitus can be
inherited and surface up with age or factors like
obesity, diet, lifestyle, inactivity, etc.
following are some dietary remedies to keep
control for diabetes like: beans, fish, citrus paradisi,
indian goose berry, string bean pod tea, red grape
fruit, blue berry, etc.

Citrus paradasi Beans
Indian gooseberry

Diabetes
Diabetes mellitus is characterized by abnormally high levels of blood glucose, either
due to insufficient insulin production, or due to its ineffectiveness.
The most common forms of diabetes are type 1diabetes (5%), an autoimmune disorder,
and type 2
diabetes (95%), which is associated with obesity.
Lipoic acid is a universal antioxidant, for the treatment of diabetic neuropathy. It is
possible that lipoic acid may be more effective as a long-term dietary supplement
aimed at the prophylactic protection of diabetics from complications.
Dietary fibers from psyllium have been used extensively both as pharmacological
supplements, food ingredients, in processed food to aid weight reduction, for glucose
control in diabetic patients and to reduce lipid levels in hyperlipidemia extracts of bitter
melon and of cinnamon have the potential to treat and possibly prevent diabetes.
However it has been suggested that Nutraceuticals with meaningf
4u
6 l doses of
combinations may substantially prevent and presumably could be marketed legally

Diabetes is a metabolic syndrome where a person suffers from high
blood glucose. It is caused due to lack of insulin production or the
body cells do not respond properly to insulin or both. Some
nutraceuticals used to treat and prevent diabetes are Emblica
officinalis, fenugreek, green tea, etc. It also includes anti-oxidant
vitamins like vitamin C and E and minerals like magnesium and
chromium. They generally act by affecting insulin sensitivity and
also prevent insulin resistance. Some act by increasing hepatic
glycogen concentration and decreasing the
concentration of glycogen phosphorylase and glyconeogenic
enzymes
Nutraceuticals as anti-diabetic

CARDIOVASCULAR DISEASES

1.Cardiovascular diseases
Cardiovascular diseases (CVD) is the
name for the group of disorders of the heart
and blood vessels and include hypertension
(high blood pressure), coronary heart disease
(heart attack), cerebrovascular disease (stroke),
heart failure, peripheral vascular disease, etc.

Flavonoids are widely distributed in onion,
cruciferous vegetables, black grapes,
grapefruits, apples, cherries and berries. All
these plays an important role in curing
cardiovascular diseases.
Milk and eggs are the important animal
sources of nutraceuticals, like proteins and
polyunsaturated fats or essential fatty acids
(EFAs). EFAs are required for production and
rebuilding of cells, to reduce blood pressure,
lower cholesterol and triglycerides,

Cardiovascular diseases
The incidence of chronic diseases like cardiovascular diseases, cancers,
diabetes and obesity is rapidly increasing.
Cardiovascular diseases (CVD) refers to group of disorders of the heart
and blood vessels and include hypertension (high blood pressure),
coronary heart disease (heart attack), cerebro vascular disease (stroke),
heart failure, peripheral vascular disease, etc.
Majority of the CVD are preventable and controllable. It was reported
that low intake of fruits and vegetables is associated with a high
mortality in cardiov
4
a
2
scular disease.

Nutraceuticals in the form of antioxidants, dietary fibers, omega-3
polyunsaturated fatty acids, vitamins, and minerals are recommended
together with physical exercise for prevention and treatment of CVD.
The polyphenols present in grapes and in wine alter cellular metabolism
and signalling, which is consistent with reducing arterial disease.
Flavonoids are widely distributed in onion, endives, cruciferous
vegetables, black grapes, red wine, grapefruits, apples, cherries and
berries.
Flavanoids in plants available as flavones (containing the flavonoid
apigenin found in chamomile); flavanones (hesperidins - citrus fruits;
silybin- milk thistle flavonols (tea:quercetin, kaempferol and rutin
grapefruit; rutin buckwheat; ginkgo flavon glycosides
-ginkgo) play a major role in curing the cardiovascular diseases.

Flavonoids block the angiotensin-converting enzyme (ACE)
that raises blood pressure; by blocking the "suicide" enzyme
cyclo oxygenase that breaks down prosta glandins, they
prevent platelet stickiness and hence platelet aggregation.
Flavonoids also protect the vascular system and strengthen
the tiny capillaries that carry oxygen and essential nutrients to
all cells. Flavonoids block the enzymes that produce
estrogens, thus reducing the risk of estrogens induced cancers.

NUTRACEUTICALS PLAYS ROLE IN VASCULAR DISEASES
 Sterols, Stanols, Phenols & Flavones
 Plant-derived sterols and stanols compete with cholesterol to
form micelles with bile salts. This reduces cholesterol’s
absorption into the bloodstream.
 All plants contain sterols such as stimasterol, beta-sitosterol and
campesterol. Significant amounts appear in vegetables, nutsand
seeds.
 Significant stanol content is found in avocados, pumpkin seeds,
cashews, rice bran, and others. Plants favored for sterol and
stanol extraction include corn, soybeans and wheat.
 A unique commercial form of sterols is Microphyte.

 Phenols have been shown to reduce cholesterol levels and LDL
oxidation. Polyphenolic cathechin which is present in Green tea
(Camellia sinensis) reduces the CVD by enhancing antioxidant
activity by improving endothelial dysfunction, preventing cardiac
hypertrophy and protects mitochondria.
 Oxyphyte is now a days available products of polyphenolic extracts of
green tea, apple, pomegranate and red grape.

Tea & its
Cathechin
Suppressing
ROS &
Stimulate
eNOS
Improving
cardiac
Hypertrophy
Protecting
Mitochondria
from damage
Suppressing
Hyperglycemia
Improving
Endothelial
dysfunction
Decreasing
Angiotensin by
inhibiting ACE
Suppressing
Hypertension
AngII: Angiotension Stimulate Hypertrophy. ACE:Angiotensing Converting Enzyme
ROS: Reactive Oxygen Species. eNOS: nitric Oxide Synthase

Chemical composition of various Tea
(mg/g)
Component Green Tea Black Tea
Total Cathechin 150-200 40-60
Caffeine 20-60 20-60
Theanine 8-20 5-10
Theaflavins -- 5-20
Thearubigins -- 60-180

 Super Fibers
 Dietary fiber found in plant foods (fruits,vegetables and whole
grains) and is essential to maintain healthy digestive system.
 Two types of fiber i.e. soluble fiber (gums & pectins) which can
dissolve in water which helps to lower blood fat and maintain
blood sugar. E.g. beans, fruit such as strawberry & banana and
oat products, barley, and
 Insoluble fibers cant dissolve in water, so directly passes through
the digestive tract and helps to trap cholesterol, toxins etc. that
are then expelled through feces. E.g. cellulose, hemicelluloses in
bran, leafy vegetables.

 Fats for Vascular Health
 The cardiovascular benefits of omega 3 oils are no secret.
 Sources : Marine plants, algal sources such as
 Alpha linolenic acid (ALA), Eicosapentaenoic acid (EPA) and
Docosahexaenoic acid (DHA)
 Vegetable oil such as soyabean, sunflower and nut like
Peanuts and Almonds
 Omega 3 consumption appears to reduce the risk of LDL-c
oxidation by reducing diacylglycerol acyltransferase (DGAT)
activity in the liver.
 Diets high in saturated fats, trans-fats and fried foods tend to
increase VLDL-c and LDL-c levels. This is not necessarily
applicable to dairy, however. Dairy is high in conjugated linoleic
acid (CLA). As it significantly lowered VLDL-c andtriglycerides.
 Furthermore, dairy tripeptides such as valine-prolyl-proline (VPP)
and isoleucine-proline-proline (IPP) from cultured dairy products
have been shown to be vascular-healthy.

(Irregular Heart Beats)
(widening of blood vessels)

 Tocotrienols
 Tocotrienols are members of a subgroup of the vitamin
E family, which includes tocopherols. Both tocotrienols
and tocopherols are antioxidants, but only tocotrienols
have been shown to reduce cholesterol, inhibit certain
cancers and manage diabetes.
 The positive effects of tocotrienols on cholesterol
levels result from their ability to down-regulate a liver
enzyme involved in cholesterol synthesis i.e. 3-
hydroxy-3methyl-glutaryl-CoA (HMG-CoA
reductase). This down-regulation results in a
suppression of the activity of the enzyme.
 Sources: Annatto, Palm oil, cereal grain and rice bran.

 Vitamin D (Calciferol)
� Vitamin D acts as a hormone, regulating more than 200 genes
throughout the body. It does an impressive amount of work.
For example, vitamin D:
� Keeps abnormal cells from multiplying in breast and colon
tissues
� Helps regulate blood pressure in the kidney
� Helps regulate blood sugar levels in the pancreas
 Its direct effects on the arterial wall may protect against
atherosclerosis through the inhibition of macrophage
cholesterol uptake as and foam cell formation, reduced
vascular smooth muscle cell proliferation, and reduced
expression of adhesion molecules in endothelial cells.
 Sources : sunlight, Fish oils, Egg yolk, Butter, Liver and in
fortified foods

 Pantethine
 It is a dimeric form of pantothenic acid (vitamin B5)
 The biologically active co-enzyme similar to vitamin B5 is the
precursor for coenzyme A.
 Pantethine further reduces cardiovascular risk by inhibiting
platelet clumping and the production of the inflammation-
producing chemical, thromboxane A2 (CVR).
 Pantethine (300 mg 3 times daily) reduced serum
triglycerides 32%, total cholesterol 19%, and LDL cholesterol
21%; HDL cholesterol levels increased 23% (Arsenio et al.
1986, Murray 1996b).
 Sources: Milk, Egg, Peas, Starchy vegetables and Cereals.

 Positive Claims of Pantethine
1. Boosts energy and athletic ability.
2. Lowers Cholesterol and protects against
Cardiovascular Disease.
3. Speeds Wound Healing.
4. Detoxifies Alcohol.
5. Stimulates Immunity.
6. Prevents Hair Loss and Graying of Hair
7. Retards Aging

 Lycopene
 It is a bright red carotene and carotenoid pigment and
phytochemical
� Sources : Abundant in tomato, papaya, watermelon, carrot,
pink guava and pink grapefruit. Also concentrated tomato
products such as tomato paste, canned pizza sauce as cooked
tomato products provide better lycopene than raw tomato
products.
� Lycopene neutralizing hazardous waste products such as
reactive oxygen species (ROS) that our bodies normally
produce during conversion of nutrients into energy.
� ROS are dangerous compounds that can damage DNA and
promote cancer formation. They also damage lipids that are
vital to keeping our hearts and blood vessels functioning
properly; such damage can lead to development of
hypertension.
� Lycopene-containing food products can reduce blood pressure
in hypertensive patients by reducing plaque development

Lycopene Content of Selected Foods
0 2000 4000 6000 8000 10000 12000
Tomato Ketchup
Tomato Paste Canned
Tomato Sauce Canned
Tomato Fresh cooked
Tomato Fresh Raw
GuavaRaw
Watermelon
Guava Juice
Lycopene (ug/100g)
Source: Robert E.C. Wildman Handbook of Nutraceuticals and Functional

 Proteins and Peptides:
 Proteins are long-chain polymers of amino acids while
peptides represent the shorter forms. They can act as health
promoters in 2 ways,
 Firstly, by acting as indigestible substances in our
digestive tract
e.g. Buckwheat and soybean proteins
Secondly, proteins can be converted into peptides during digestion
and are then absorbed into the blood circulatory system.
E.g. Soya protein (Lunasin is bioactive peptide from ), Milk-
based
products (α- and ß-lactorphin)

CANCER

4- Cancer
• In the year 2000, malignant tumours were
responsible for 12 percent of the nearly 56
million deaths worldwide from all causes.
According to the World Cancer report, cancer
rates would be 15 million new cases in the year
2020 i.e. a rise in 50%. Cancer has emerged as a
major public health problem in developing
countries.
• Cancer is a group of diseases involving
abnormal cell growth with the potential to invade
or spread to other parts of the body.

Dietary recommendations for cancer
prevention typically include an emphasis on
vegetables, fruit, whole grains and fish, and an
avoidance of processed red meat (beef, pork,
lamb), animal fats, and refined carbohydrates.
People who consume large amount of
lutein-rich foods such as chicken eggs, spinach,
tomatoes, oranges and leafy greens experienced
the lowest incidence of colon cancer.

Nutraceuticals in cancer treatment
The leading cause for death of adult is cancer. Treatment of cancer
involves expensive and
traumatic use of drugs, surgery and irradiation.
Nutraceuticals have the ability to control and regulate the DNA
damaging factors in cancer cells and DNA transcription in tumours.
They possess numerous therapeutic benefits like anti-obesity,
immunity enhancement, natural antioxidant, cardiovascular,
Antidiabetic, and anti-inflammatoryeffects.
The herbal-based dietary supplements (or Nutraceuticals) known to
antagonize therapy. The research says that phytochemical are proven to
be the potential to interfere even with the late- stage cancer and altering
the metastatic spread of cancer

There has been vast growth in the Nutraceutical industries to yield
large number of phytochemicals containing Nutraceuticals with diverse
composition and health claim due to increased application of
phytochemicals in cancer care.
Numerous Nutraceuticals have shown to regulate specific tumour
suppressor genes and cancer driving genes.
By utilizing a daily diet of Nutraceuticals specific to the entire
possible gene combinations found in your particular form of cancer we
can inhibit the over- expressed oncogenes unique to that form of cancer.
There are many cellular mediators involved to be manipulated from
initial
development of a single cell, to invasion, angiogenesis,
proliferation and

1) Pleiotropic activity
2) Target Classical signaling Pathways (NF-kappa B, EGFR, AKT,etc.)
3) Sensitize tumour cells to chemo/radio- therapy
4) Generally well tolerated
5) Parent structure usable for design of novel synthetic analogues for
improvingefficacy
Challenges of Nutraceuticals in cancer research:
1) Bioavailability: metabolized effectively, high systemic concentrations
difficult to achieve
2) Insufficient pre-clinical data to advance combinational multi-agent
therapy in clinical setting
3) Lower priority by pharmaceutical industry as they may not be
patented
Promises of Nutraceuticals in cancer research:
3
6

IRRITABLE BOWEL SYNDROME

Irritable Bowel Syndrome
• Irritable bowel syndrome (IBS) tends to
be an umbrella term for a variety of
minor bowel disturbances of unknown
origin
• Sometimes called:
– “irritable colon”
– “spastic colon”

Symptoms of IBS
• Symptoms include:
– Change in bowel habit
• often alternating constipation and diarrhea
– Abdominal bloating and distension
– Sometimes abdominal pain, frequently relieved
by defecation
– Feeling of incomplete defecation

IBS Characteristics
• There is usually no sign of structural damage to the
wall of the intestine (frequently indicated by blood in
the stool)
• Weight loss or nighttime fever are not experienced
• A diagnosis of irritable bowel syndrome is made
when all organic disease has been ruled out by
appropriate medical tests
• The Manning Criteria or the Rome II questionnaires
are often used for diagnosis

Initial Triggers of IBS
• Infection in the digestive tract:
– Viruses
– Bacteria
– Parasites (amoeba; intestinal worms)
• Pathology in the digestive tract
– Inflammatory bowel disease
– Coeliac disease
• Surgical procedures in the digestive tract

Triggers of IBS (continued)
• Stress:
– Stress hormones are released
– Neuropeptides may trigger the release of
inflammatory chemicals
• Hormone fluctuations:
– Menstrual cycle
– Pregnancy
– Thyroid

Triggers of IBS (continued)
• Change in types of micro-organisms in the large
intestine due to:
– Oral antibiotics
– Other oral medications
– Change in substrate (ie type of food passing into the bowel)
• Alteration in microbial flora results in:
– Different products resulting from the action of micro-
organisms on undigested food material:
• Gases
• Organic acids
• Others

Dietary Fiber
“The sum of the non-starch polysaccharides in food”
• Not affected by food processing
• Includes a mixture of polymers such as cellulose,
pectin, and hemicellulose
• Resistant to human digestive enzymes and escape
breakdown in the small intestine
• May be classified as
– “soluble” (becomes gelatinized in water, especially
when heated)
– “insoluble” (remains unchanged in water)

Dietary Fiber (continued)
• Fibre resists digestion
• All types of fibre pass completely
undigested through the small intestine and
into the colon
• All carbohydrates that are not digested and
absorbed from the small intestine move
into the large intestine where they are
fermented by micro-organisms

Summary of Dietary Guidelines:
Grains
• AVOID: Specific cereal grains and flours: wheat,
rye, oats, barley, and corn
• Use alternative grains to provide equivalent
nutrients:
– Millet – Quinoa
– Tapioca – Amaranth
– Arrowroot – Rice
– Sago

Fruit and Vegetables
COOK All: Vegetables (including salad vegetables)
Fruits
Fruit and vegetable juices
– Raw vegetables, raw salads, raw fruit, raw juices, are not
allowed
– Corn is a grain, not a vegetable
• Substitute with:
– Tinned fruit
– Pasteurised juices

Spices and Herbs
AVOID: Spices (root, seed, bark of plant); examples:
– Cinnamon – Coriander seed
– Curry spices – Mustard seed
– Chilli seasoning spices – Pepper – Others
Substitute with:
• Herbs (leaves and flowers); examples:
– Thyme – Mint – Others
– Sage – Parsley
– Rosemary – Basil
– Oregano – Coriander leaves
• Cooked garlic and ginger are allowed, if tolerated

Disaccharides
Avoid:
• Sucrose (Table sugar)
– Granulated
– Castor
– Demerara
– Brown
– Syrup of any type
• Substitute with:
– Honey
– Fructose (“fruit sugar”; laevulose)
– Glucose (dextrose) is allowed but is not very sweet

Legumes
AVOID: Legumes with indigestible, hard, outer skins; examples:
– Dried peas and beans
– Green peas, sugar peas, lima beans, broad beans
Substitute with:
– Runner beans, French beans, yellow wax beans, green
beans
– Dried legumes without outer skins (lentils, split peas)
– Legumes ground into flours (chick pea flour, soy flour,
black or red bean flour)

Vitamin and Mineral Supplements
To ensure adequate intake of micronutrients, a
multivitamin/mineral supplement is recommended
Supplement should be free from:
• Wheat
• Yeast
• Lactose
• Corn
• Additives such as artificial colours, flavours, and
preservatives.

VARIOUS GASTRO INTESTINAL DISEASES

Normal Function of Lower GI Tract
• Digestion
• Absorption
• Excretion

Normal Function of Lower GI Tract
• Digestion
– Begins in mouth & stomach
– Continues in duodenum & jejunum
– Secretions:
• Liver
• Pancreas
• Small intestine

Normal Function of Lower GI
• Absorption
– Most nutrients absorbed in jejunum
– Small amounts of nutrients absorbed in
ileum
– Bile salts & B12 absorbed in terminal ileum
– Residual water absorbed in colon

Sites of Digestion
and Absorption

Sites of
Secretion,
Digestion and
Absorption

Common Intestinal Problems
• Intestinal gas or flatulence
• Constipation
• Diarrhea
• Steatorrhea

Nutrition Intervention for Constipation
• Eat adequate insoluble fiber (gradually increasing
daily total fiber to 25-38 g/day
• The major sources of insoluble fiber include cellulose,
psyllium, inulin, and oligosaccharides. These types of
fiber are primarily found in the skins of fruits,
vegetables, wheat and rice bran, and whole wheat.
• Increase fluid intake to a minimum of 64 oz each day.
• Participate in daily physical activity.
• Use bulk-forming agents such as Psyllium, Calcium
polycarbophil, or Methylcellulose.
• Avoid stool retention and initiate bowel retraining
program if required

Fiber, roughage, and residue
• Fiber or roughage
• From plant foods
• Not digestible by human enzymes
• Residue
• Fecal contents, including bacteria and the net
remains after ingestion of food, secretions into
the GI tract, and absorption

High-Fiber Diet
• Increase consumption of whole-grain
breads, cereals, flours, other whole-
grain products
• Increase consumption of vegetables,
especially legumes, and fruits, edible
skins, seeds, hulls
• Consume high-fiber cereals, granolas,
legumes to increase fiber to 25 g/day
• Increase consumption of water to at
least 2 qts (eight 8 oz cups)

Diarrhea Treatment for Adults
Repopulate the GI tract with
microorganisms
• Prebiotics in modest amounts including
pectin, oligosaccharides, inulin, oats,
banana flakes
• Probiotics, cultured foods and
supplements that are sources of
beneficial gut flora

• Egyptians� consumed� chicory� in� large�
amounts� to� eliminate� toxins� � from� the�
liver�and�to�purify�blood.�
• The� purple� petals� of� the� chicory� flower�
can�be�used�in�salad,�root��is�used�to�mix�
with�coffee�after�roasting�and�drying�and�
while�other�parts�of�the�chicory�are�used�
in��cooking�as�a�medicine.�
• The� immense� nutritional� value� and�
innumerable� health� benefits� of� chicory� �
has� made�it� the� most� sought-after� food�
supplement� that� offers� several� health�
benefits�to�people�all��over�the�world.

Ginger has been used to treat problems such as vomiting, diarrhea,
coughing, inflammatory joint diseases including rheumatism and
arthritis. Nowadays Ginger root is used to relief motion sickness
including sweating, vomiting, dizziness, and nausea.
GINGER as NUTRACEUTICAL:

(1)GINGER AS A DIGESTIVEAID
It can either be taken in the form of tea or a
supplement pill. Ginger root increases both
saliva and stomach secretions which
perform actions to sooth the digestive tract,
providing no irritation.

(3) GINGER VERSUS NAUSEA
Nausea caused by an upset stomach,
pregnancy, motion sickness, or
chemotherapy treatments ginger root is
able to take the edge off nausea. Ginger
works directly in the digestive system.

(3)GINGER AS AN IMMUNE
BOOSTER
A natural immune booster, when ingested
quickly gives warming effect on human body
which causes the body to sweat by sweat
glands which produces a compound that
protects the skin from infection & extremely
helpful against cold or flu.

(4) GINGER AS AN ANTI- INFLAMMATORYAGENT
Ginger contains anti-inflammatory agents
which helps to reduce swelling around
inflamed joints, to relieve arthritis joint
pain, osteoarthritis and rheumatoid
arthritis seem to greatly benefit from
consuming ginger.

FENUGREEK
SOURCE :
Trigonella foenum-graecum
FAMILY: Leguminoseae
CHEMICAL CONSTITUENTS :
 Alkaloids
(gentianine and trigonelline)
flavanoids,
coumarins, proteins,amino
acids, steroid saponins.

FENUGREEK
USES :
 In treatment of anorexia,
gastritis.
Fenugreek possess
laxative, expectorant, demulcent
properties.
Shows hypoglycemic and
hypocholesterolemic properties

GARLIC
SOURCE :
Bulbs of Allium sativum
FAMILY: Liliaceae
CHEMICAL CONSTITUENTS :
Allicin , allin ,ajoene
USES :
 In treatment ofhyperlipidaemia.
 It shows antihypertensive, hypoglycemic,
anti spasmodic activity.
 Prevents colon and lung cancers.

Among the health benefits of honey are included the
following:
• 1. Honey is an excellent sweetener: Sugar can be substituted
with honey in many food and drinks. Honey contains about
69% glucose and fructose enabling it to be used as a
sweetener.
• Proper fueling of the liver is central to optimal glucose
metabolism during sleep and exercise. Honey is the ideal liver
fuel because it contains a nearly 1:1 ratio of fructose to
glucose. Fructose "unlocks" the enzyme from the liver cell's
nucleus that is necessary for the incorporation of glucose into
glycogen (the form in which sugar is stored in the liver and
muscle cells). An adequate glycogen store in the liver is
essential to supply the brain with fuel when we are sleeping
and during prolonged exercise. When glycogen stores are
insufficient, the brain triggers the release of stress hormones -
adrenalin and cortisol - in order to convert muscle protein into
glucose. Repeated metabolic stress from cortisol produced
when less than optimal liver glycogen stores are available
during sleep, leads over time, to impaired glucose
metabolism, insulin resistance, diabetes, and increased risk
for cardiovascular disease and obesity.

• Experimental evidence indicates that consumption of
honey may improve blood sugar control and insulin
sensitivity compared to other sweeteners. The body's
tolerance to honey is significantly better than to sucrose or
glucose alone. Individuals with greater glucose intolerance
like those with mild diabetes and Type 1 diabetes, showed
significantly better tolerance to honey than sucrose.
• British researchers have discovered that honey slows the
oxidation of 'bad' LDL cholesterol, which is responsible for
causing arteriosclerosis, or hardening of the arteries. Pure
honey taken with food daily (instead of white sugar)
relieves complains of cholesterol. This is beneficial for
those of old age, sufferers of heart-disease, diabetes, high-
blood pressure, stroke and others.
• Although honey is sweet, it helps to maintain and protect
teeth! Its anti-microbial activity has been tested on several
species of dental plaque bacteria. Studies show that honey
has been proven to sharply reduce acid production, thus
killing the bacteria responsible for dental caries, and
blocking the growth of oral bacteria.

• 2. Honey is an energy source: Honey is also used by many as a source
of energy as it provides about 64 calories per tablespoon. One
tablespoon of sugar will give you about 50 calories. Further the sugars
in honey can be easily converted into glucose by even the most
sensitive stomachs.
• Honey is a source of complex carbohydrates
• The benefits of honey go beyond its great taste. A great natural source
of carbohydrates which provide strength and energy to our bodies,
honey is known for its effectiveness in instantly boosting the
performance, endurance and reduce muscle fatigue of athletes. Its
natural fruit sugars play an important role in preventing fatigue during
exercise. The glucose in honey is absorbed by the body quickly and
gives an immediate energy boost, while the fructose is absorbed more
slowly providing sustained energy. Honey facilitates in maintaining
blood sugar levels, muscle recuperation and glycogen restoration
after a workout.
• Studies at the University of Memphis Exercise and Sports Nutrition
Laboratory found that honey may be one of the most effective forms of
carbohydrate to eat just prior to exercise, because honey eaten before
is digested easily and released into the system at a steady rate for use
by the body.
• Though honey has more calories than sugar, honey when consumed
with warm water helps in digesting the fat stored in the body. Similarly
honey and lemon juice and honey and cinnamon help in reducing
weight.

• 3. Honey is a source of vitamins and minerals:
• Honey contains more than 180 different substances with complex interrelations
which makes artificial production of honey impossible. The composition and
nutritional value of honey differ in relation to the floral sources honeybees have
visited. For example, recent research supports the claim that dark colored
honeys have larger amounts of antioxidants.
• Honey is an excellent source of vitamins. This is not equally true of vegetables
and fruits. For example, spinach loses 50% of its vitamin C content within 24
hours after being picked. Fruits lose some of their vitamin content during
storage. In contrast, honey keeps well. In fact, it is probably the only food that
never expires!
• The vitamin and mineral content of honey depends on the type of flowers.
Honey is high in vitamin C, in a variety of B vitamins and also A1, D, and E
vitamins.
• Among trace-elements - the most important elements identified in dark color
honeys - are iron, copper, phosphorus, sulfur, potassium, manganese,
magnesium, sodium, calcium, iodine, chlorine, zinc and high concentrations of
hydrogen peroxide. Honey also contains hormones, alcohols and essential oils.
• The inorganic contents of honey, minerals and other trace elements, play a
significant role in human metabolism and nutrition. Owing to its choline
content, honey is appreciated as an excellent tonic and helps people suffering
from constipation and other enteric problems.
• All varieties of honey are rich in amino acids. The level of amino acids present
in honey is a reliable indicator of the honey's antioxidant capacity. Essential
amino acids found in honey are: tryptophan, lysine, methionine, cysteine,
histidine, glutamine, and tyrosine.
• Honey also contains more than 18 different organic acids (gluconic, citric,
malic, formic, etc.).

• 4. Honey has antibacterial and antifungal properties: Honey has anti-bacterial
and anti-fungal properties and hence it can be used as a natural antiseptic.
• Honey has a distinct bactericidal power which is mainly due to its hygroscopic
property. All living organisms require a certain amount of moisture to maintain
their lives. When bacteria come in contact with honey they are deprived of the
vital moisture and perish. The acid reaction of honey is also an unfavorable
medium for the bacteria to grow in. Most micro-organisms which affect the
human body are destroyed in honey.
• The external application of honey has an age-old history. The ancient
Egyptians used it as a surgical dressing. The Papyrus Ebers recommended
that wounds be covered for four days with linen dipped in honey and incense.
They believed that cataracts yielded to treatments with honey. Honey dropped
into the eyes was supposed to have cured inflammations and other ailments of
the eyelids.
• The Chinese and Hindus cover the entire bodies of their small-pox patients
with honey to hasten the termination of the disease and also to prevent the
formation of scars. Galen (129-200) thought that "Honey warms and clears
wounds and ulcers, attenuates and unloose excrescencies in any part of the
body." The Talmud recommended honey for ulcerated wounds, especially for
extensive sores of animals.
• During the Middle Ages honey was extensively used in the form of ointments
and plasters for boils, wounds, burns and ulcers, plain or mixed with other
ingredients. Charles Butler (1560 -1647; sometimes called the Father of
English Beekeeping) thought that honey "will knit together hollow and
crooked ulcers and likewise close other disjoined flesh." He highly praised the
“Unguentum Aegyptiacum” which was made by boiling honey, vinegar and
wintergreen. This plaster, according to Butler, would "open, clean, dry and
digest all inflammations and resist putrefaction."

• The rural populations of the European continent, especially that of the Slavic
countries, used honey for all kinds of wounds and inflammations. "Honey
ointment", consisting of equal portions of honey and white flour, well mixed
with a little water, had a wide usage. A good ointment should be more
solidified than too liquid.
• The ancient Greeks often refer to "epomphalia", a navel ointment made from
honey for the newborn. Old mead, which is almost extinct today, was also
used as an antiseptic lotion.
• Dr. Shona Blair from the University of Sydney tested the antimicrobial
capability of honey using problematic pathogens such as: Antibiotic
resistant micro-organisms; Anaerobes (60 species); Fungi (Candida and
Tinea); bio-films. Her paper entitled, The Grossly Underutilized Anti-microbial
was presented to the First International Symposium on Honey and Human
Health on 17 January 2008.
• Besides its antimicrobial properties, honey is a powerful wound healer
because:
• *It topically numbs pain.
• *It is osmotic and attracts water. Since bacteria are mostly made of water, it
is sucked dry in the presence of honey. Bacteria are further inhibited by
honey because honey produces hydrogen peroxide and is acidic.
• *It activates the immune response by providing glucose for the white blood
cells.
• *It speeds up the healing process. It creates a moist environment by drawing
serum up through the skin tissues that helps “moist scab” formation.
• *Honey also reduces inflammation, helps shed dead tissue, and stimulates
the development of new blood cells. Honey's antiseptic qualities also help
prevent infections from moving to other wounds.

• 5. Honey is an antioxidants source: Honey contains
nutraceuticals, which are effective in removing free radicals
from our body. As a result, our body immunity is improved.
• Honey contains antioxidants, powerful compounds which fight
free radicals and reverse ageing. Free radicals are everywhere -
in the air we breathe, the food we eat, and even the sunlight.
Every moment, the body absorbs oxygen and turns it into
energy in a process called oxidation. This process also
releases free radicals. Antioxidants slow down aging by
neutralizing these free radicals. They perform healing at the
deepest cellular level, allowing honey health benefits to
manifest in a myriad of ways.
• Natural antioxidant from honey can destroy biologically
destructive chemical agents which have been linked to many
diseases such as cancer. These precious honey properties
help protect the skin under the sun and help the skin to
rejuvenate and stay young-looking. As such, there have been
an increasing number of manufacturers of honey skincare
products such as sunscreens and facial cleansing products for
treating damaged or dry skin. A 2004 study conducted by the
University of California concluded that honey contains as many
antioxidants as spinach, apples, oranges or strawberries.

beautifying the skin:
• There are at least four reasons why it is so effective in
• *It is a well known antibacterial and antifungal agent, and helps
disinfect and speed the healing process in wounds, scrapes
and burns.
• *It is rich in vitamins, minerals, and amino acids, which are
wonderful beauty aid that nourish the skin.
• *It contains powerful antioxidants which fight free radicals and
reverse ageing.
• *It is rich and thick, making it an effective moisturizer. Like
other humectants, honey binds moisture to the skin and helps
it stay hydrated.
• Due to its humectant qualities, it is used in moisturizers,
cleansers, creams, shampoos and conditioners. It does not
only attract water but it retains it in skin. If skin loses its ability
to retain moisture then it appears wrinkled and dry. In this way,
honey it will prevent wrinkles and dryness. It maintains skin
suppleness and elasticity.

•
6. Honey can cure children night cough
• One of the better known health benefits of honey is that
it is able to help treat sore throats. Thanks to its
antimicrobial properties, honey not only soothes throats
but can also kill certain bacteria that cause the infection.
Professional singers commonly use honey to soothe
their throats before performances.
Honey’s soothing qualities may help relieve sore throats
and nighttime coughs in children. Since over-the-counter
medicine may be harmful to children, a 2007 study by a
Penn State College of Medicine research team found
that honey may offer parents an effective and safe
alternative. These findings are especially notable since
an FDA advisory board recently recommended that over-
the-counter (OTC) cough and cold medicines not be
given to children less than 6 years old because of their
lack of effectiveness and potential for side effects.

7.Honey aid digestion
• Eating honey is good for stomach and digestion. Dr.
Tobias Olofsson and Alejandra Vasquez from Lund
University in Sweden showed evidence from their
research that different varietals of honey possess a
large amount of friendly bacteria: viable lactobacilli
(6 species) and bifidobacteria (4 species), which may
explain the "mysterious therapeutic properties of
honey." Honey also contains complex carbohydrates
which are probiotic. Consuming them encourages
the growth of friendly intestinal bacteria in body.
Also, honey contains large amount of enzymes. All
these means eating honey will aid digestion and
increase energy.

8. Honey can cure acne conditions
A 2008 study conducted by University of Amsterdam
investigated the antibacterial capability of medical
grade honey (Revamil). The researchers concluded
that honey "is a promising topical antimicrobial
agent for prevention or treatment of infections,
including those caused by multidrug-resistant
bacteria". Honey is one of the best natural acne
fighting ingredients. This is because honey actually
kills the bacterium that causes acne. Honey also has
anti inflammatory properties. It treats the
inflammation associated with acne and calms the
skin. Honey also soothes the skin and nourishes it
providing a healthy glow to the skin.

9. Honey can cure insomnia
• According to Michael McInnes of the Royal
• Pharmaceutical Society, eating a tablespoon or
two of honey at bedtime can improve sleep
quality without causing weight gain. Unlike other
sugary food, eating honey raises the blood sugar
level slightly. It causes a controlled increase of
insulin, which causes the amino acid tryptophan
to enter the brain. In brain, tryptophan is
converted into the hormone serotonin, which
promotes relaxation. In darkness, serotonin is
converted into melatonin in the pineal gland.
Now, melatonin is a well-known cure for sleeping
disorders. It is widely used for treating insomnia
symptoms for elderly and depressive patients. It
also enhances the quality of restorative sleep.

10. Honey is useful for hair - dermatitis and dandruff treatment
• Honey is a natural conditioner for hair. Traditional use of honey on
hair has been widely known throughout the ages. A 2001 study
conducted by the Dubai Specialised Medical Centre discovered that
honey may be used to treat scaling, itching and hair loss. It can be
added to conditioners, rinses and pomades.
11. Honey is a treatment for allergies
• It may seem odd, because pollen often triggers allergies, but pollen in
the honey usually has the opposite effect. Recent studies show that
raw honey is an excellent treatment for 90% of all allergies. A highly
appreciated old remedy for hay fever is local honey and honeycomb.
By eating raw honey produced by local bees, it can desensitize the
immune system to local pollens. The recommendation is to start two
months before the hay fever season to eat 2 tablespoons of honey a
day and chew the beeswax for 5 to 10 minutes. It must continue until
the hay fever season is over.
• On the other hand, there are more than 300 types of honey, and the
pollen of one or more plants is likely present in the honey you
consume. Therefore, if you are highly allergic to various flora, you may
want to take extra precautions when consuming honey or strike this
sweet condiment from your diet altogether.

12. Honey is an immunity system builder
• Honey is considered from ancient times, the food of
foods, the drink of drinks, and the remedy of
remedies. The ancient Greeks, Romans and
Egyptians all kept honeybees, and extolled the
virtues of honey. Some call honey a sweet medicine
of heaven, others, elixir of long life.
• Amongst the many health benefits of honey, what is
most impressive is that it can be a powerful immune
system booster. Raw Honey contains 5,000 live
enzymes, a full range of vitamins, 22 amino acids
and 27 minerals. It is a powerful antioxidant,
antiviral, contains natural antibiotics, stimulates the
immune system into action and helps to fight
respiratory conditions- especially when combined
with apple cider vinegar. Honey’s antioxidant and
anti-bacterial properties can help improve digestive
system and help stay healthy and fight disease.

• Honey is proven more effective than any pharmaceutical antibiotic in
the treatment of stomach ulceration, gangrene, surgical wound
infections, and speedy healing of surgical incisions. Honey is
unsurpassed for the protection of skin grafts, corneas, blood
vessels, and bones during storage and transport. In fact, honey is
such an excellent preservative of living tissue that it was commonly
used to keep dead bodies from decomposing while being
transported back to their homeland for burial.
• The healing powers of honey are not hyped. The Waikato Honey
Research Unit provides details about the world-wide research that is
being carried out on the benefits of honey in medicine. Further, BBC
reported in July, 2006 that doctors at the Christie Hospital in
Didsbury, Manchester are planning to use honey for faster recovery
of cancer patients after surgery. Such research will provide scientific
evidence to the so-called beliefs held by honey lovers all over the
world and help in propagating benefits of honey to more people.

INTRODUCTION
 Biological Source: This is consists of dried, as well as
fresh fruits pericarp of the plant Emblica officinalis
Belonging to family Euphobiaceae. It contains not less than 1.0%
w/w of Gallic acid calculated on dry basis.

CHEMICAL CONSTITUENTS
Type Chemical Constituents
Hydrolysable
Tannins
Emblicanin A and B, Punigluconin, Pedunculagin,
Chebulinic acid (Ellagitannin), Chebulagic acid
(Benzopyran tannin), Corilagin (Ellagitannin), Geraniin
(Dehydroellagitannin), Ellagotannin
Alkaloids Phyllantine, Phyllembein, Phyllantidine
Phenolic
compounds
Gallic acid, Methyl gallate, Ellagic acid, Trigallayl
glucose
Amino acids Glutamic acid, Proline, Aspartic acid, Alanine, Cystine,
Lysine
Carbohydrates Pectin
Vitamins Ascorbic acid
Flavonoids Quercetin, Kaempferol
Organic acids Citric acid

USES
• Fresh amla: These are available in season in Indian stores. You
can eat amla slices raw with salt and spices, like in India or you
can mix a teaspoon of honey. Honey balances the tart taste of
amla.
• Dried amla: Dried amla fruit can be chewed on. But be aware
that they may have a lot of sugar added to it. In India, the
candied pickle is called amla murabba.
• Amla powder: Organic versions are available in the market and
can be mixed with water, honey, or yogurt to be made into a
hair or face mask.
• Amla oil: This oil helps to strengthen the hair,
prevents premature greying and stops hair fall.
• Amla juice: Taking amla juice diluted with water early in the
morning on an empty stomach helps keep the digestive system
healthy and aids in managing blood sugar levels.

Ingredients
Obtain
Use In Treatment
Amla Powder Treat cardiac disease, Action on diabetes, The blood sugar, Eye
tonic, Impedes constipation, Jaundice
Amla Juice Blood purification, Act on diabetes, Act on cold and cough,
Gout, Piles
Amla Paste Respiratory disorder, Urinary problem, Migraine, Therapy for
diarrhoea, Prevents skin damage, Act against pimple, As
natural mouth freshener, Immune system enhancer Anti-
venom activity
Amla Oil Ameliorates eyesight, Hinders gallbladder disorders, Good for
reproductive health

Products contains amla:
 Dabur Chyawanprash: Each 100 gm. Contains 90 gm.
Emblica officinalis.
 Patanjali triphala guggul: 16% Emblica officinalis.
 Patanjali amrit rasayan: Each 5 gm. Contains 989 mg.
Emblica officinalis.
 Dabur triphala churna: Each 5 gm contain 1.66 gm. Emblica
officinalis.
 Dabur vatika enriched coconut oil with Hibiscus: Each 100
ml. Oil contains 0.1gm. Emblica officinalis.

GINSENG
SOURCE : Panax ginseng
FAMILY: Araliaceae
CHEMICAL CONSTITUENTS:
Protopanaxadiol
Polysaccharides
Starch, sterols
Polyacetylenes, choline,
Vitamins B1,B2,B12,
Pantothenic acid, biotin.

GINSENG
USES :
Ginseng helps the body to cope
with stress and fatigue
In treatment ofhypertension
and hypoglycemia
Modifies liver functionand
metabolism.

CULINARY USE
The berries can be used as a substitute for
rennet, to coagulate milk in cheese-making .

CHEMICAL
CONSTITUENTS
The main chemical constituents are alkaloids
and steroidal lactones. These include
tropine and cuscohygrine. The leaves
contain the steroidal lactones, withanolides,
notably withaferin A, which was the first
withanolide to be isolated from W. somnifera.

TRADITIONAL MEDICINAL USES
• In Ayurveda, the berries and leaves of W.
somnifera are locally applied to tumors,
tubercular glands, carbuncles, and ulcers.
• The roots of W. somnifera are used to
prepare the herbal remedy ashwagandha,
which has been traditionally used to treat
various symptoms and conditions.
• Ashwagandha taken in a particular supplement
(Articulin-F) along with other ingredients might
improve arthritis symptoms. …

…
• ashwagandha combined with deep breathing
and a specific diet might reduce symptoms of
anxiety
• ashwagandha might reduce cholesterol levels
in patients with high cholesterol.
• ashwagandha might improve sperm quality,
but not sperm count, in infertile men.
• ashwagandha may improve attention and
impulse control in children with ADHD.

SPIRULINA
SOURCE :
Spindina platensis or s.maxima
FAMILY :
Oscillatoriaceae
CHEMICAL CONSTITUENTS
Gamma linoleicacid, Oleic
acid ,
Glycolipids and sulpholipids.
Rich in vitamin Band
betacarotenes.
Phycocyanin.

SPIRULINA
• USES :
Immunostimulant activity.
Management of HIV and other viral
infections such as herpes, cytomegalovirus,
influenza, mumps
To treat arthritis, atherosclerosis, diabetes
and aging process

Nutraceuticals

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Nutraceuticals