1) Nutraceuticals are foods or food components that provide health benefits, including the prevention and treatment of disease. They range from isolated nutrients, dietary supplements, specific diets, and herbal products. 2) There is a slight difference between functional foods and nutraceuticals - functional foods provide nutrients for healthy survival when prepared intelligently, while nutraceuticals aid in disease prevention/treatment. 3) Common types of nutraceuticals include dietary supplements, functional foods, medicinal foods, and pharmafoods. Probiotics, prebiotics, and antioxidants are also considered nutraceuticals.

1. Gastrostomy and Jejunostomy Feedings

2. NUTRACEUTICALS
By Muhammad Adeel
B.Sc Hons. Human Nutrition and Dietetics,
National Institute of Food Science and Technology,
Faculty of Food Nutrition and Home Sciences,
University of Agriculture, Faisalabad.

3. An Apple a Day Keeps the
Doctor Away.

4. Introduction
o The term nutraceutical was coined from “nutrition” and “pharmaceutical” in 1989 by
Stephen Defelice
o According to Defelice, nutraceutical is any substance that is a food or a part of food
that provides medical or health benefits, including the prevention and treatment of
disease.
o Such products may range from isolated nutrients, dietary supplements and specific
diets to genetically engineered designer food and herbal products.
o The concept of nutraceutical was started from the survey in U.K, Germany and
France. However, the term nutraceutical as commonly used in marketing has no
regulatory definition.
o Health ministry of Canada which defines nutraceuticals as “a product isolated or
purified from the food generally sold in medicinal form not associated with food and
demonstrated to have a physiological benefit and provide protection against chronic
disease.

5. Functional Foods and Nutraceutical
o There is a slight difference between the functional foods and nutraceuticals.
o When food is being cooked or prepared using “scientific intelligence” with or
without knowledge of how or why it is being used, the food is called “functional
food”.
o Thus functional food provides the body with the required amount of vitamins, fats,
carbohydrates, etc. for healthy survival.
o When functional food aid in the prevention and/or treatment of disease and/or
disorder other than anemia, it is called as nutraceutical.
o E.g.; fortified dairy products (e.g. Milk), and citrus fruits (e.g. Orange juice).

6. CLASSIFICATION OF NUTRACEUTICALS
There are multiple different types of products that fall under the category of
nutraceuticals. These include:
1. Dietary supplements
2. Functional foods
3. Medicinal food
4. Farmaceuticals.

7. Dietary Supplements
o A dietary supplement is a product that contains nutrients derived from food products that are
concentrated in liquid, capsule, pills and tablet form.
o The dietary supplement health and education act (DSHE) of 1994 defined generally what constitutes
a dietary supplement. "A dietary supplement is a product (other than tobacco) that is intended to
supplement the diet that bears or contains one or more of the following dietary ingredients-a vitamin,
a mineral, a herb or other botanicals, amino acids or a dietary substance for the use by man to
supplement the diet by increasing the total dietary intake or a concentrate; metabolite, constituent
extract, or combinations of these ingredients. It is not represented for use as a conventional food or
as the role item of a meal or diet and is labeled as a "dietary supplement".
o It includes probiotics, prebiotics, antioxidants and enzymes.

8. Probiotics
o Probiotics are live microbial food ingredients, which are beneficial to health. Colon is the most
densely populated region of the gastrointestinal tract and harbors an estimated 500 different bacterial
species.
Probiotic Bacterial Species:
o Lactobacilli, Streptococcus
o Lactobacillus rhamnosus, Bifidobacterium breve
o Lactobacillus reuteri, Lactobacillus case,

9. Prebiotics
o Prebiotics are the substances, which reach to colon in intact form i.e. without getting
depleted by the gastric pH and digestive acids.
o These prebiotics also selectively promote the growth of colonel probiotic bacteria; hence
they act as fertilizers for these bacteria.
o These are collective term for non-digestive but a fermentable dietary carbohydrate that
may selectively stimulates growth of certain bacterial groups’ resident in the colon, such
as Bifidobacteria, Lactobacilli considered to be beneficial for the human host.
o Inulin, which is soluble dietary fibers and resistant to digestive enzyme and thus reaches
to large intestine or colon essentially intact, where it is fermented by resistant bacteria,
Lactobacilli.

10. Antioxidants
o Dietary antioxidants and some accessory molecules, such as zinc and certain
vitamins are important in maintaining free radical scavenging systems,
biosynthetic capacity, membranes, and enzymes.
o Antioxidants are found in the vegetable oils. e.g. - Soybean oil, canola oil, corn
oil, oat oil, wheat germ oil, palm oil, evening prime rose oil.
o Like tocopherols (vitamin E) lower the susceptibility of LDL oxidation and also
reduce platelet’s role in thrombus formation.
o It includes Vitamins (Vitamin C, vitamin E), Carotenoids (β-Carotine, lycopene),
Thiols (lipoic Acid, glutathione), Enzymes (Co-Enzyme Q-10, super oxide
dismastase), Selenium and Minerals (Copper, Manganese, and Zinc).

11. Functional Food
o Functional food have been either enriched or fortified, a process called nutrification. This
practice restores the nutrient content in a food back to similar levels from before the food
was processed. Sometimes, additional complementary nutrients are added, such as vitamin
D to milk.
o Health Canada defines functional food as "ordinary food that has components or ingredients
added to give it a specific medical or physiological benefit, other than a purely nutritional
effect.
o In Japan, all functional foods must meet three established requirements: food should
 Prevent in their naturally occurring form, rather than a capsule, tablet, or powder.
 Consumed in the diet as often as daily and
 Should regulate a biological process in hopes of preventing or controlling diseases.

13. 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
Isoflavonoids Soybeans Treating cancers & osteoporosis

14. MEDICAL FOOD
o The FDA considers medical foods to be "formulated to be consumed or administered
internally under the supervision of a physician, and which is intended for the specific
dietary management of a disease or conditions for which distinctive nutritional
requirements, on the basis of recognized scientific principle, are established by the
medical evaluation.
o Nutraceuticals and supplements do not meet these requirements and are not classified
as medical food.
o Medical food can be ingested through the mouth or for people diagnosed with specific
illness. Medical foods are regulated by the FDA and will be prescribed or monitored
by medical supervision.

15. FARMACEUTICALS
o It refers to medically valuable compounds produced from modified agricultural crops or
animals (usually through biotechnology).
HERBAL/BOTANICAL PRODUCTS
o These are different botanical products or which are derived as concentrates and extracts.
o It includes: Vegetables, fruits, whole grain, herbs, nuts and various seeds contain an
abundance of phenolic compounds, terpenoids, sulphur compounds, pigments etc. that
has been associated with protection / treatment of certain disease conditions.

16.  Some of the commonly used Herbal Products and their uses.
Herbal Product Uses
Aloe vera Anti-inflammatory, emollient, wound healing,
Evening Primrose oil Dietary supplement of linoleic acid, treatment of atopic eczema
Garlic Antibacterial, antifungal, antithrombotic, anti-inflammatory
Ginger carminative, antiemetic, treatment of dizziness
Ginseng Hepatitis, sleep aid, depression, Improves mental concentration
Green tea Antioxidant, reduces risk of CVD, enhances humoral and cell mediated
Immunity
Ginkgo Dementia, Memory enhancement

17. CAUSES OF RAPID EMERGENCE OF NUTRACEUTICALS
o Consumers dissatisfied with drug cost and conventional health care are turning to unproven
and untested natural product for treatment and prevention.
o Chronic diseases with poor therapeutics alternatives.
o Desired for personalized medicines.
o Large proportions try to get rid of the effects of aging.
o New focus on preventing medicine.

18. (Conti…)
CAUSES OF RAPID EMERGENCE OF NUTRACEUTICALS
o Public perception that “natural is good”.
o Use of nutraceuticals before long runs and routinely during a season of training may reduce
the incidence of effusions, leading to less training days lost to swollen joints.
o Preparations that enhance meniscal healing, especially after surgical repair, are sure to
developed as the meniscus is the main protector of the knee joint.
o More than 40% American use alternative medical therapies, nutraceutical account for
significant population.

19. NUTRACEUTICALS AVAILABLE IN MARKET
Brand name Components Function
Betatene Carotenoids Immune function
Xangold Lutein esters Eye health
Lipoec 𝛼-lipoic acid Potent antioxidant
Generol Phytosterol CHD reduction
Premium probiotics probiotics Intestinal disorder
Soylife Soyabean phytoestrogen Bone health
Fenulife Fenugreek galactomannon Control blood sugar

20. APPLICATION OF
NUTRACEUTICALS
 All therapeutic areas such as anti-arthritic, pain killers and cough,
sleeping disorders, digestion and prevention of certain cancers,
osteoporosis, blood pressure, cholesterol depression, diabetes and beauty
care has been covered by nutraceuticals. Its main applications are
following:

21. Class Source Potential benefit
Beta-carotene Carrots, various fruits Neutralizes free radicals, which may damage cells; bolsters
cellular antioxidant defenses
Lycopene Tomatoes May contribute to maintenance of prostate
Monosaturated fatty acids Tree nuts May reduce risk of coronary heart disease
Flavonols Onions, apples, tea,
broccoli
Neutralize free radical, which may damage cells;bolster
cellular,antioxidation defences
Soy protein Soybeans and soy-based
food
May reduce risk of coronary
heart disease
Lactobacilli, bifidobacteria Yogurt, other dairy and
nondairy applications
May improve gastrointestinal health and
systematic immunity

22. o Increasing awareness levels about fitness and health, spread by media coverage are
promoting the majority of people to lead healthier lifestyles, exercise more, and eat
healthy.
o The expanding nutraceuticals market indicates that end users are seeking minimally
processed food with extra nutritional benefits and organoleptic value.
o This development, in term, is propelling expansion in the nutraceutical market globally.
The emerging nutraceuticals industry seems destined to occupy the landscape in the new
millennium. Its tremendous growth has implications for the food, pharmaceutical, health
care, and agriculture industries.
FUTURE DEVELOPMENTS OF NUTRACEUTICLAS

23.  Many scientists believe that enzymes represent another frontier in nutraceuticals. “Enzymes have
been underemployed. They are going to be a hot area in the future”.
 Fermentation technology using microbes to create new food products also represent potential.
 Use of nutraceuticals in sports medicine application is appealing.
 Carotenoids will certainly play a critical role in nutraceutical product development. There is an
abundance of scientific information supporting the benefits of natural carotenoids versus disease
states. Also, it appears that the two most powerful antioxidant natural carotenoids are lutein and
lycopene. Lycopene offers remendous nutraceuticals opportunities.
FUTURE DEVELOPMENTS OF NUTRACEUTICLAS (Conti…)

24.  Lutein is a natural carotenoid that offers protection against age related macular degeneration (AMD).
This condition can occur at 50-60 years. Thus making the aging Baby Boomers prime targets. Lutein
has additional scientific support with regard to protective benefits against lung cancer, breast cancer
and cervical cancer in women.
 Tocotrienol is promising for nutraceuticals because of its health benefits, “suggest Eileen mourry,
business manager for nutrition, Eostman Chemical, Kiingsport,TN. “ studies shows tocotrienols are
powerful antioxidants. Preliminary results indicate that it may have an anti-cancer benefit as well”.
 In the field of sports medicine, athletes are always looking for an edge to avoid injury and when
injured, to recuperate quickly. Natural treatment preparations appeal to athletes, and may now use
nutraceuticals as an adjunct in the treatment regimen for aching joints. Future use of nutraceuticals in
these areas is exciting and opens an opportunity for extensive study of efficacy. There is an enormous
concern for health care cost and the impact of managed care. This result is an opportunity called
Nutraceuticals.
FUTURE DEVELOPMENTS OF NUTRACEUTICLAS (Conti…)

25. CONCLUSION
o Nutraceuticals are present in most of the food ingredients with varying concentration
o Concentration, time and duration of supply of nutraceuticals influence human health
o Manipulating the foods, the concentration of active ingredients can be increased
o Diet rich in nutraceuticals along with regular exercise, stress reduction and
maintenance of healthy body weight will maximize health and reduce disease risk

26. REFRENCES
1. De Felice L Stephen. The nutraceutical revolution its impact on food industry. Trends in
food sci. and tech 1995;6:59-61
2. Jack DB. Keep taking the tomatoes the exciting world of nutraceuticals. Mol Med Today
1995; 1(3):118-21
3. Browser B. Nutraceuticals: poised for a healthy slice of the market. Nat Biotechnology
1998;16:728-33
4. Text book of pharmacognosy and phytochemistry by Biren shah and A.K.Seth, pg.no-
471-479.
5. Probiotics: Applications in Gastrointestinal Health & Disease Presented in conjunction
with the American College of Gastroenterology’s 72nd Annual Scientific Meeting,
Autumn 2007).

27. “Let food be thy medicine and medicine
be your food“ - Hippocrates ( 460-377BC)
Thankyou