This document discusses nutraceuticals and probiotics. It defines nutraceuticals as foods that provide medical benefits for preventing and treating diseases. Examples mentioned include foods high in fatty acids, polyphenols, carotenoids, and dietary fiber. Probiotics are live microorganisms that benefit digestive health. Prebiotics are non-digestible foods that promote probiotic growth. The document outlines the history of probiotics and their roles in supporting immunity, digestion, and chronic illness prevention. Common probiotic sources like yogurt and kefir are noted. Research on using probiotics for conditions like obesity, osteoporosis, and cancer is also summarized.

1. By:
Manish kumar Sharma

2. Introduction
Combination of nutritional products and pharmaceutical
therapeutic agents to prevent various ailments.

3.  Dr Stephen De Felice coined the term ‘Nutraceutical’ in 1989.
 Nutraceutical - Any substance that may be considered as a food
or part of a food and provides medical or health benefits,
prevention and treatment of diseases.
 Examples of such foods are divided according to ancient usage:
Western concepts : Sprouted beans , olive-oil-salad with raw
vegetables, citrus juices, extensive usage of garlic, ginger,
onion, mustard, and tomato pastes as food-additives.
Eastern concepts: green tea, unfermented palm-wine, brined
and smoked fish, soybean milk, soybean yogurt (curd), fibrous
raw fruits and vegetables.

4. Class /
components
Source Potential benefits
Fatty acids
Conjugated
Linoleic Acid
Milk & Meat Improve body
composition, reduce
cancers
n-3 Fatty Acids
Docosahexanoic
Acids (DHA),
Eicosapentaenoic
acid (EPA)
Fish oils, maize fodder,
mustard, linseed etc
Reduce CVD &
improve mental,
visual function
Categories of Nutraceuticals

5. Polyphenols
Anthocyanidine
Fruits
(especially berries)
Neutralizes free
radicals, reduce risk
of cancer
Catechins
Tea, babul pods,
mustard cake, salseed
Flavonone Citrus fruits
Flavones
Fruits, vegetables, soya
bean
Proanthocyanidine
Cocoa, chocolate, tea
etc
Reduce CVD

6. Saponins
Soybeans, lucerne,
chick pea
Lower cholesterol,
anti cancer
Prebiotics / Probiotics/Synbiotics
Lactobacillus
Dahi (yogurt), Cheese,
Lassi
Improve
Gastro- Intestinal
(GI) Health
Fructo -
oligosaccharides
Whole grains, onions,
combination of Pre &
Probiotics
Phytoestrogen
Daidzein ,
Zenistein
Soyabean, flax, lentil
seed, maize etc
Reduce menopause
symptoms, Increase
bone health
Lignans Rye, vegetables
Reduce cancer and
heart diseases

7. Carotenoids
- caroteine Oat & maize fodder,
Carrots etc
Neutralizes free
radicals
Luteine vegetables
Healthy vision
Zeoxanthine Eggs,citrus,corn
Lycopene Tomatoes Reduce prostate
cancer
Dietary Fiber
Insoluble fiber Wheat bran Reduce breast, colon
cancer
-glucan Oats Reduce CVD
Whole grain Cereal grains

8. Market & Demand of Nutraceuticals
Present Scenario
 Cadila, Cipla, Dr. Reddy’s, Emami, Ranbaxy, Sun Pharma and
Unichem Laboratories (in India) & MNCs like GSK, Merck ,
Novartis and Wyeth (Pfizer) are key players in providing
nutraceutical products.
 World demand is expanding @ 6.2 percent annually to reach
$21.8 billion in 2013, serving a $236 billion global nutritional
product industry.
 China ,US and India are leading producers while Western
countries are leading consumers of nutritional products.

9. Prebiotics & Probiotics
Why do we need them ?
 80% of our immune system is regulated by the digestive tract.
 Losing the balance:
- Fast paced lifestyle
- Food
- Stress
- Alcohol/ Cigerettes
- Illness
- Antibiotic medications
- Age

10. Prebiotics (before life)
 Non-digestible food ingredients that beneficially affect the host
by selectively stimulating the growth and activity of the microflora
in the digestive system.
 They can be categorised in following types :
-Fructooligosaccharides (FOS)
-Inulin
-Galacto-oligosaccharides (GOS)
Prebiotic sources include natural foods e.g. Bananas, garlic,
barley, onion, wheat, asparagus, rye, and chicory root.

12. Significance of Prebiotics
 Heart Health
They moderate cholesterol and triglyceride levels. It was found
that inulin can reduce artherosclerosis, or hardening of the
arteries by 30%.
 Immunity
Prebiotics boost white blood cells and killer T cells, and
improve your body’s response to vaccinations.
 Chronic Illness and Digestion
They are being used to treat Irritable Bowel Syndrome and
Crohn’s Disease, and may also prove useful for treating cancer,
osteoporosis and diabetes.

13. Probiotics (for life)
• Dietary supplements or food products (generally fermentated)
that contain beneficial (non pathogenic) bacteria or yeasts
and can be used to change or re-establish the intestinal flora
and improve the health of the host.
• Probiotic food include cheese , pickles , chocolate ,
sauerkraut ,tofu , tempeh etc
-Kefir , a fermented dairy product with many health benefits.
-Tempeh , fermented soybean with a nutty taste food from
Indonesia, that has become more popular for probiotics source
of food

14. Kefir
Tofu Tempeh
Sauerkraut

15. -At the start of the 20th century, Russian Nobel prize
winner and father of modern immunology, Elie
Metchnikoff first conceptualized ‘Probiotics’.
-A beverage called Bulgarian yoghurt (sour
milk) was popular for its taste, aroma, and quality
which arised from Lactobacillus bulgaricus
and Streptococcus thermophilus culture strains
used in Bulgaria.
-Metchnikoff proposed that the acid producing
bacteria in fermented milk products could prevent
‘disturbances’ in large intestine and, if consumed
regularly, can lead to a healthier life.
Evolution of Probiotics

16. > In early 1930s, in Japan,
Dr Minoru Shirota
developed a fermented milk
product called ‘Yakult’ . In
1935, it was marketed as a
yogurt-like product made by
fermenting a mixture of
skimmed milk with a special
strain of Lactobacillus casei
shirota.
> Finally, in 1965 Lilly And
Stillwell coined the term
‘Probiotic’.

17. Probiotics Scenario In India
From ancient times,
which is still prevalent,
Indians used yogurt
drinks like ‘Lassi’ and
‘Dahi’.
These preparations
were based on the
principle of using sour
milk as a probiotic
delivery system to the
body.Dahi
(Yogurt)
Lassi
(Cultured butter milk)

18. Probiotic Agents & Mode of Action
Common Agents Possible Action Modes
• Lactobacillus
• Lactococcus
• Bifidobacterium
• Streptococcus
• Saccharomyces
• Enterococcus
Production of organic acids
Altered absorption of the
intestinal mucosa
Competitive exclusion
Production of Bacteriocins

19. Functions / Health benefits of Probiotics

20. Research on Probiotics
--Obesity and Weight Management
(exo-polysaccharide producing probiotic strains)
--Prevention of osteoporosis (improved bioavailability)
--Treating and preventing respiratory infections, specially in
children (boost immune system)
--Acne treatment and clearer skin
(maintaining a healthy balance of beneficial intestinal microflora)
--Cancer control (to a limited extent)
(bind, block or remove carcinogens, activate the host’s immune system to anti-
tumorigenesis, inhibit bacteria that directly or indirectly convert procarcinogens to
carcinogens)
--Development of probiotic compounds- ‘Lactoceuticals’

21. Probiotic Products In India

22. Conclusion
 Probiotics have become a subject of wide spread global
research as they are a natural means of prevention and cure
of diseases and also without any serious adverse effects.
 Increase in the number of consumers of natural products
has led to research and development of Nutraceuticals
which are safer as compared to Antibiotics.
 Researches are being carried out to find out new strains for
probiotic products with improved efficacy and viability ,
especially for those who have weak immune systems.

23. Any Questions?