This document provides an overview of nutraceuticals, including definitions, classifications, advantages, and clinical uses. Key points include: - Nutraceuticals are food or food components that provide health benefits for preventing or treating disease. - Major classifications include nutrients, herbals, and dietary supplements like probiotics, prebiotics, and antioxidants. - Advantages are their safety, lower costs than pharmaceuticals, and ability to contribute to disease prevention and treatment through functional food components. - Clinical uses discussed are for conditions like antibiotic-associated diarrhea, lactose intolerance, Helicobacter pylori infections, and hypercholesterolemia.

1. NUTRACEUTICALSLET FOOD BE YOUR MEDICINE
SUBMITTED BY
Dept. of Pharmacology, 1st year M.Pharm
Devaki Amma Memmorial College of Pharmacy

2. CONTENTS
 Introduction
 Advantages of nutraceuticals
 Classifications
 Clinical uses
 Regulatory aspects
 Conclusion

3. • “A nutraceutical is any substance that is a food or a part of food and provides
medical or health benefits, including the prevention and treatment of disease”.
• The term “Nutraceutical” was coined from “Nutrition” & “Pharmaceutical” in
1989 by Stephen.
• A nutraceutical is a pharmaceutical-grade and standardized nutrient.
• "Nutraceutical" is creating the concept that extracts from food can be used as
drugs, i.e. food supplements.

4. ADVANTAGES OF NUTRACEUTICALS
• Nutraceutical have the potential to play a role in healthy eating and to contribute
to the prevention and treatment of diseases so that how functional components in
foods could expand the role of disease prevention and treatment.
• The nutraceuticals are preferred due to
i. Since new molecule is difficult to discover and more expensive and risky
then ever before, many pharmaceutical companies are now trying to
nutraceuticals so that there is undoubtedly a very huge and growing market
.
ii. The belief among consumers that these “food like substances” are either
harmless or least toxic as compared to conventional pharmaceuticals .
iii. Increased healthcare costs with conventional pharmaceuticals, recent
legislation and scientific discoveries.

5. IV. Inappropriate dietary habits are seen as contributing to the leading cause of
deaths of due to coronary heart disease, certain type of cancers etc. the role of
nutraceuticals in treating these Conditions is thus speculated.
V. Nutraceuticals are gaining popularity as people are relying on them for
safeguarding their health and avoiding side effects associated with drugs as
well Long history of use and better patient tolerance as well as public
acceptance Plants constitute to be a major source of new lead generation
ADVANTAGES OF NUTRACEUTICALS

6. CLASSIFICATION
• Nutraceuticals are non specific biological therapies used to promote wellness,
prevent malignant process and control systems . These can be grouped into the
following three broad categories:
I. Substance with established nutritional functions , such as vitamins , minerals
,amino acids and fatty acids- Nutrients
II. Herbs or botanicals products as concentrates and extracts – Herbals
III. Reagents derived from other sources(eg. pyruvate , chondroitin sulphate ,
steroids hormone ,precursors)serving specific functions , such as sports
nutrition , weight loss supplements and meal replacements – Dietary
supplements.

7. DIETARY SUPPLEMENTS Probiotics, Prebiotics, Antioxidants, Enzymes, etc
HERBAL/ PHYTOCHEMICALS
Herbs or Botanical products.
NUTRIENTS Vitamins, Minerals, Amino Acids, Fatty acids, etc.

8. probiotics
• Probiotics are defined as live microorganisms that are believed to provide health
benefits when consumed.[
• Probiotics are often called "good" or "helpful" bacteria because they help keep
your gut healthy.
• They can help balance your "good" and "bad" bacteria to keep your body working
like it should.
• Species of Lactobacillus, Bifidobacterium, yeast Saccharomyces cerevisiae, some
E. coli and Bacillus species are also used as probiotics

9. Antibiotics
Alcohol
consumption
Stress
Problems in
digestion
Problems in
absorption of
nutrients in the
body
Destroy the gut
micro flora
Emergence of
antibiotic resistant
strains
PROBIOTICS
PROBIOTICS
WHY ARE PROBIOTICS IMPORTANT FOR HUMAN HEALTH?

10. Key properties of probiotic
• Non-pathogenic, non-toxic and non-allergic.
• Capable of surviving and metabolizing in upper G.I. tract e.g. Resistant to low pH,
organic acids, bile juice, saliva and gastric acid .
• Human in origin, genetically stable and capable of remaining viable for long
periods in field condition.
• Able to modulate immune response and provide resistance to disease through
improved immunity or by the production of antimicrobial substance in the guts.

11. • Good adhesion/ colonization to human intestinal tract and influence on gut
mucosal permeability.
• Antagonistic against carcinogenic/ pathogenic organisms.
• Clinically proven health benefit, e.g. gastrointestinal disorders, diarrhea,
clostridium difficle colitis, antibiotics associated diarrhea, acute gastroenteritis.
• Technologic properties for commercial viability such as stability of desired
characteristics during processing, storage and transportation.

12. Mechanism of action
• Bioconversion of, for example, sugars into fermentation products
• Production of growth substrates, like vitamins B and K, for other bacteria .
• Direct antagonism by antimicrobial substances: hydrogen peroxide , organic
acids, Bacteriocin, acidophilin.
• Competitive exclusion for binding sites.
• Improved barrier function .
• Production of β- D- galactosidase enzymes that break down lactose .
• Reduction of inflammation, thus altering intestinal properties
• Stimulation of innate immune response

13. Examples of probiotics
Bifidobacteria
• There are approximately 30 species of bifidobacteria.
• They are found in the intestinal tract within days of birth, especially in breastfed
infants.
• They help in the improvement of abdominal pain, bloating, bowel dysfunction,
incomplete evacuation, straining, and the passage of gas.

14. Lactobacillus
• There are more than 50 species of lactobacilli.
• Foods that are fermented, like yogurt, and dietary supplements also contain these
bacteria.
• It helps in preventing yeast infections, urinary tract infection, IBS, traveler's
diarrhea , diarrhea resulting from Clostridium difficile, treating lactose
intolerance, skin disorders (feverblisters, eczema,acne) and prevention of
respiratory infections .

15. Saccharomyces
• The only yeast probiotic.
• It is effective in treating diarrhea associated with the use of antibiotics and
traveler's diarrhea.
• It has also been reported to prevent the reoccurrence of Clostridium difficile, to
treat acne, and to reduce side effects of treatment for Helicobacter pylori.

16. Streptococcus
• This produces large quantities of
the enzyme lactase, making it
effective.
• It helps in the prevention of
lactose intolerance.
Enterococcus
• This is normally found in the
intestinal tract of humans.
• Enterococcus faecium SF68 is a
specific probiotic strain that has
been used in the management of
diarrhoeal illnesses.

17. Leuconostoc
• Members of Leuconstoc spp. are very often used in production of fermented
foods because of their ability to produce lactic acid bacteria and diacetyl.
• Leuconostoc are used to inhibit Listeria monocytogenes in dairy and meat
products.

18. CLINICAL USES
1. Treatment of Antibiotic Associated Diarrhea
• Probiotics used in prevention and as adjuvant therapy in AAD.
Disease Antibiotic treatment
Clostridium overgrowth
produces toxin
Disturbance of
intestinal microbiota
Microbiota imbalance

19. 2. Lactose Intolerance
• Lactase digests lactose commonly present in milk and milk products.
• Lactose is not digested when there is a deficiency in lactase and results in
diarrhea.
• Supplementation with probiotics has been shown to mitigate the symptoms of
lactose intolerance by enzyme β- D- galactosidase.
• Having yoghurt is a good way for a lactose intolerant person to get calcium.

20. 3. Helicobacter pylori Infections
• Bifidobacteria and B. subtilis may inhibit the growth or attachment of H. pylori.
• Possible mechanisms eradicates H. pylori include the ability of the probiotics to
bind to gastric epithelial cells, to produce a high quantity of lactic acid, and to
proliferate rapidly.

21. 4. Hypercholesterolemia
LACTIC ACID BACILLI
Increase production of
short chain fatty acids.
Inhibit cholesterol
synthesis.
Decreased blood
cholesterol
Increases bile
Bile syn. Increases
More cholesterol is used up
Decreases cholesterol

22. 5. Probiotics and Cancer
• Enzymes (Glycosidase, B- glucuronidase , azoreductase , and nitroreductase) of
the intestinal flora convert the precarcinogens to active carcinogens giving rise to
colon CA.
• Probiotics reduce faecal concentrations of enzymes and reduce absorption of
harmful mutagens that may contribute to colon carcinogenesis.
• Activity of L. acidophilus and L. casei supplementation in humans helps to
decrease levels of these enzymes

23. PREBIOTICS
• Prebiotics are food ingredients that induce the growth or activity of beneficial
microorganisms (e.g., bacteria and fungi).
• The most common example is in the gastrointestinal tract, where prebiotics can
alter the composition of organisms in the gut microbiome.
• In diet, prebiotics are typically non-digestible fiber compounds that pass
undigested through the upper part of the gastrointestinal tract and stimulate the
growth or activity of advantageous bacteria that colonize the large bowel by acting
as substrate for them.

24. Prebiotics- examples
• Garlic,
• Onions
• Chicory root
• Asparagus
• Wheat
• Rye
• Barley
• breast milk
• Tomatoes
• berries
• bananas

25. Established Prebiotics
Inulin Extraction from chicory root, Wheat, banana,
onions, garlic
Fructo-oligosaccharides Tranfructosylation from sucrose, or hydrolysis of
chicory inulin
Galacto-oligosaccharides Produced from lactose by b-galactosidase
SOS (soy-oligosaccharides) Extracted from soya bean whey
XOS (xylo-oligosaccharides) Enzymic hydrolysis of xylan
IMO (isomalto oligosaccharides) Transgalactosylation of maltose
Pyrodextrins Pyrolysis of potato or maize starch

26. Oligosaccharides
• Oligosaccharide is the main constituent of prebiotic food products.
• Oligosaccharides stimulate the growth of benefic bacteria and increase the
resistance to invading pathogens.
• The functional oligosaccharides include; Fructooligosaccharides (FOS),
Glucooligosaccharides(GOS), Inulin, Isomaltooligosaccharides (IMO),
Soybeanmeal oligosaccharides (SMO), Mannan oligosaccharides(MOS),
Galactooligosaccharides, Maltooligosaccharides (MO), Xylooligosaccharides
(XOS), Pectin-derived acidic oligosaccharides (pAOS).

27. Fructo-oligosaccharide
• Fructo oligosaccharides is a group of oligosaccharides, or a group of connected simple
sugars.
• Sources include onions and chicory root also garlic.
• It helps in the stimulate production of beneficial bacteria, minimal effect on blood sugar,
also help strengthen the immune system.
Inulin
• Inulin is a dietary fibre that is found in many common foods such as leeks, kiwi,
asparagus, onions, garlic, bananas, wheat, rhubarb, dairy products etc.
• There are several benefits of inulin apart from weight- management, it even increases
calcium absorption, improved bone health.
• It can also be used to replace sugar and fat as a food additive to improve taste.
Soybean-oligosaccharide
• They found in soy milk, soy oil,bean curd, ice cream.
• Promote the growth of Bifidobacteria in the intestinal tract,lowering cholesterol.

28. Xylo-oligosaccharide
• They are naturally present in fruits, vegetables, bamboo, milk and honey.
• It help to improve blood sugar levels and fat absorption, re- establish normal
colonic flora.
• It also increase mineral absorption and vitamin B creation.
Galacto-oligosaccharide
• Galacto-oligosaccharides, otherwise called( GOS), are found naturally in breast
milk but are added to foods such as infant formula, fruit drinks, dairy products,
breakfast cereals and biscuit crackers.
• Increases the good bacteria boosts the immune system.
• Promote intestinal health by keeping unfriendly bacteria such as E.coli, vaginal,
urinary infections at bay.

29. Uses of Prebiotic
• Enhance bone density and increase Calcium absorption.
• Improve immune function in both the gut and body.
• Establish a healthier balance of bacteria in the gut.
• Promote regular bowel movements.
• Suppress appetite.
• Reduces the risk of an intestinal infection.
• Increase in mineral absorption and improvement of bone health.
• Modulation of gastro-intestinal peptides production, energy metabolism and
satiety.
• Initiation (after birth) and regulation/modulation of immune functions.

30. Health Benefits of Prebiotic
Immune System Strength
Prebiotic fiber promotes the growth and colonization of beneficial bacteria in the
gut. These bacteria aid the immune system in fighting illness-causing bacteria and
viruses.
Normal Bowel Function
Irritable bowel syndrome, which is characterized by bloating, gas, stomach pain,
cramping, bouts of constipation and diarrhea, is caused by food being digested
improperly. , prebiotic fiber causes foods to be digested normally, over a normal
period of time, not too quickly or too slowly.

31. Cancer Prevention
Bifidobacteria digests inulin in the gut flora and produces short chain fatty-acids:
acetic acid, propionic acid, and butyric acid. Within the intestine, it is believed that
these acids can help prevent certain forms of cancer.
Colon Cancer
The insoluble fiber from prebiotics, some experts believe, are actually doing a part
in preventing colon cancer by sweeping up carcinogens and other dangerous toxins
before they can be absorbed into the bloodstream where they can do damage

32. Antioxidants
• An antioxidant is a molecule that inhibits the oxidation of other molecules.
• Antioxidants terminate these chain reactions by removing free radical
intermediates, and inhibit other oxidation reactions and in turn oxidizing
themselves.
• Dietary antioxidants and some accessory molecules, such as zinc and certain
vitamins are important in maintaining free radical scavenging systems,
biosynthetic capacity, membranes, enzymes .
• 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.
• Like tocopherols (vitamin E) it lower the susceptibility of LDL oxidation and also
reduce platelet’s role in thrombus formation.

33. • Vitamins like vitamin C, vitamin E and carotenoids are collectively known as
antioxidant vitamins.
• These vitamins act both singly as well as synergistically for the prevention of
oxidative reactions leading to several degenerative diseases including cancer,
cardiovascular diseases, cataracts etc.
• These vitamins are abundant in many fruits and vegetables and exert their
protective action by free-radical scavenging mechanisms.
• Vitamin E which comprises of tocopherols together with tocotrienols transfer
hydrogen atom and scavenge singlet oxygen and other reactive species thus
protecting the peroxidation of PUFA within the biological membrane and LDL.

34. • Vitamin E and selenium has a synergistic role against lipid peroxidation.
• Vitamin C, better known as ascorbic acid donates hydrogen atom to lipid radicals,
quenches singlet oxygen radical and removes molecular oxygen. Scavenging of
aqueous radicals by the synergistic effect of ascorbic acid along with tocopherol
supplementation is a well known antioxidant mechanism.
• Carotenoids like lycopene, β-carotene, lutein, zeaxanthin are known to be the
most efficient singlet oxygen quencher in the biological systems without the
production of any oxidizing products.
• β-carotene traps peroxy free radicals in tissues at low oxygen concentrations.
• Hence β-carotene complements the antioxidant properties of vitamin E.

35. Dietary fibre
• Dietary fibre is the food material, more precisely the plant material that is not
hydrolyzed by enzymes secreted by the digestive tract, but digested by microflora
in the gut.
• Dietary fibres mostly include non-starch polysaccharides (NSP) such as
celluloses, hemicelluloses, gums and pectins, lignin, resistant dextrins and
resistant starches.
• Foods rich in soluble fibre include fruits, oats, barley and beans
• Chemically dietary fibre means carbohydrate polymers with a degree of
polymerization not lower than 3, which are neither digested nor absorbed in the
small intestine.

36. • Based on their water solubility, dietary fibres may be divided into two forms:
• Insoluble dietary fibre (IDF)- which includes celluloses, some hemicelluloses
and lignins which is fermented to a limited extend in the colon.
• Soluble dietary fibre (SDF)-which includes β-glucans, pectins, gums,
mucilages and hemicelluloses that are fermented in the colon.
• The IDF and SDF compounds are collectively known as non-starch
polysaccharides (NSP).

37. • The soluble components of dietary fibre by virtue of their bulking and viscosity
producing capabilities, retards the gastric emptying of the stomach
• This affects the rate of digestion and the uptake of nutrients and creates a feeling
of satiety.
• Soluble fibre has been shown to lower selectively serum LDL cholesterol and to
improve glucose tolerance
• They also enhance insulin receptor binding and improve glycaemic response.
• In colon, dietary fibre increases faecal bulking due to increased water retention,
increased transit time and increased faecal bacterial mass caused by soluble fibre
fermentation.
• The fibre also promotes the growth of Bifidobacteria in the gut.

38. • Persons consuming generous amounts of dietary fibre, compared to those who
have minimal fibre intake, are having low risk of CHR , stroke ,hypertension,
diabetes, obesity and certain gastrointestinal disorders .
• Increase in the intake of high fibre food improves serum lipoprotein values ,
lowers blood pressure level , improves blood glucose control for diabetes, aids
weight loss.

39. Polyunsaturated fatty acids (PUFA)
• PUFAs are also called “essential fatty acids” as these are crucial to the body’s
function and are introduced externally through the die.
• PUFAs have two subdivisions: omega-3- (n-3) fatty acids and omega-6-(n-6) fatty
acids.
• The major omega-3-fatty acids are α-linolenic acid (ALA), eicosapentanoic acid
(EPA), docosahexanoic acid (DHA).
• ALA is the precursor of EPA and DHA.
• EPA and DHA are found mainly in fatty fishes such as mackerel, salmon, herring,
trout, blue fin tuna and in fish-oils.
• Principal sources of ALA are mainly flaxseed, soybeans, canola, some nuts (e.g.
walnuts) and red/black currant seeds.

40. • Omega-6-PUFAs mainly consist of linoleic acid (LA), γ-linolenic acid (GLA) and
arachidonic acid (ARA).
• LA occurs mainly in vegetable oils e.g. corn, safflower, soyabean and sunflower.
• ARA is found in animal products such as meat, poultry and eggs.
• Omega-3-fatty acids have three major effects on cardiovascular diseases
• anti-arrhythmic, hypolipidemic and antithrombotic
• The benefits of omega-3-oils in other areas of health including
• pre-mature infant health ,asthma, bipolar and depressive disorders,
dysmenorrhea and diabetes

41. Phytochemicals
• Phytochemicals are non-nutritive plant chemicals that have
protective or disease preventive properties.
• Phytochemicals could provide health benefits as:
1. Substrate for biochemical reactions
2. Cofactors of enzymatic reactions
3. Inhibitors of enzymatic reactions
4. Absorbents that bind to & eliminate undesirable constituent in the intestine
5. Scavengers of reactive or toxic chemicals
6. Enhance the absorption and / or stability of essential nutrients
7. Selective growth factor for beneficial bacteria
8. Fermentation substrate for beneficial bacteria
9. Selective inhibitors of deleterious intestinal bacteria

42. PHYTOCHEMICALS SOURCE FUNCTIONS
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.

43. 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
Anthocyanin's Fruits & flowers Antioxidants & anti- mutagenic
properties
Glucosinolates Cruciferous Activators of liver detoxification
enzymes, inhibit the neoplastic effect of
various carcinogens
Indoles Various vegetables, fruits, Reduces estrogen- dependent cancer
risk,

44. HERBALS
Aloe-vera
• Anti-inflammatory
• Emollient
• Wound healing
Garlic
• Antibacterial
• Antifungal
• Antithrombotic
• Anti-inflammatory
Ginger
• Carminative
• Antiemetic
• Treatment of dizziness
Ginseng
• Adaptogen
Green tea
• Antioxidant
• Reduces risk of CVD
• Enhances humoral and cell
mediated Immunity,
Evening Primrose oil
• Dietary supplement of linoleic acid
• Treatment of atopic eczema

45. Flax seeds
• Prevents mammary, colon and rectal
cancers.
• Reduces BP in hypertensive patients.
• Reduces diabetes and coronary heart
diseases.
Spirulina
• Immunostimulant activity.
• Management of HIV and other viral
infections such as herpes, cytomegalovirus,
influenza, mumps.
• To treat arthritis, atherosclerosis, diabetes
and aging process.

46. VITAMINS
Vitamin E
• Antioxidant
• helps to form blood cells
• boosts immune system
Vitamin A
• Acts as antioxidant
• Essential for growth and development
• Maintains healthy vision, skin and mucous membranes
• May aid in the prevention and treatment of certain cancers
• The treatment of certain skin disorders.
Vitamin D
• Essential for formation of bones and teeth
• Helps the body to absorb and use calcium
Vitamin K
• Essential for blood
clotting

47. Vitamin C
• Antioxidant
• necessary for healthy bones
Gums teeth and skin
• Helps in wound healing
• prevent from common cold
Vitamin B 1
• Helps in carbohydrate metabolism
• essential for neurological function.
Vitamin B 2
• Energy metabolism,
• maintain healthy eye, skin and
nerve function.
Vitamin B 3
• Energy metabolism, brain
function
Vitamin B 6
• Helps to produce essential proteins
• Convert proteins to energy
Vitamin B 12
• Help in producing genetic
material,
• formation of RBC
• maintenance of CNS
• synthesis of amino acids
• involved in metabolism of
protein fat and carbohydrate.

48. MINERALS
Calcium
• Essential for bone and teeth
• Maintaining bone strength, nerve, muscle and
glandular function
• Blood clotting
Iron
• Energy production
• Hb
• Oxygen transport
Magnesium
• For healthy nerve and muscle
function
• Bone formation
Phosphorous
• Energy production
• Phosphorylation process
• Bone and teeth
• For genetic material

49. Cobalt
• component of Vit. B 12 and B 12 coenzymes
Copper
• Hb and collagen production
• function of heart
• energy production
• absorption of Iron
Iodine
• proper function of Thyroid gland
Selenium
• Antioxidant
• functioning of heart muscle
• part of GPX enzyme

50. NUTRACEUTICAL REGULATION
• Food regulation is aimed at protecting the consumer’s health, increasing
economic viability and harmonizing well being.
• it is also important to be aware that nutritional products intended to treat or
prevent disease or to affect the structure or function of the body in a manner
apart from what is normally ascribed for food are considered "drugs" under the
law.
• in India Food Safety and Standards authority (FSSA) defines Nutraceuticals as
“Foods for special dietary uses”.

51. • The Food Safety and Standards Authority of India (FSSAI) has been established
under Food Safety and Standards Act, 2006 which consolidates various acts &
orders that have handled food related issues in various Ministries and
Departments.
• FSSAI has been created for laying down science based standards for articles of
food and to regulate their manufacture, storage, distribution, sale and import to
ensure availability of safe and wholesome food for human consumption

52. Dietary Supplement Health Education Act(DSHEA)1994
• This law gives the definition and legal requirements necessary for marketing of
nutraceuticals in US.
• The law defines dietary supplement as : a nutraceutical is a product that one or
more following dietary ingredients
 Vitamin
 Mineral
 Herbs
 Amino acids etc.
• DSHEA also states that nutraceuticals must be the products that are intended for
oral administration.

53. Food Safety Standard And Standards Act(FSSA) 2006
• This act is laid down in 2006 inorder to form the statuatory body FSSA which
regulate the manufacture , storage, distribution, sale and import to ensure the
availability of food within the country

54. Regulatory Registration Requirements
• Product Evaluation : Examination of each active ingredient & additive.
• Licenses: To get Product registered in India, number of licenses (almost 4 - 5)
might be required, depending on the actual product status.
• Health and label Claims: “Health claims” means any representation that states,
suggests or implies that a relationship exists between a food or a constituent of
that food and health .

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

56. REFERENCE
• Text Book Of Pharmacognosy And Phytochemistry By Biren Shah And A.K.Seth,
Pg.No-471-479.
• Journal Of Food Science And Technology:” Role Of Nutraceuticals In Human
Health”.
• International Journal Of Drug Regulatory Affairs;2015:issn:2321-6794,page:23.

57. THANK YOU