Downloaded 107 times
Uploaded byDr. Poshadri Achinna
Nutraceuticals and functional foods
1) Nutraceuticals originated from the terms "nutrition" and "pharmaceutical" and are foods or dietary components that provide health benefits beyond basic nutrition. 2) The global nutraceutical market was worth $162 billion in 2018 and is projected to reach $280 billion by 2025, growing at an annual rate of around 8%. The Indian nutraceutical market is also growing rapidly at a CAGR of 17.1%. 3) Nutraceuticals provide physiological benefits and help maintain good health. They are prepared from food or non-food sources and can be in various formats such as powders, tablets, liquids. Common categories of nutraceuticals include nutrients, herbals
Food◦
More Related Content
Similar to Nutraceuticals and functional foods
Nutraceuticals and functional foods
- 1. FST 611-Nutraceuticals andFunctional Foods A. Poshadri Reg.No: 2020T01P Course In-charge Dr. K.S.Gadhe Associate Professor & Head
- 2. Introduction • The conceptof functional foods originated in Japan in the late 1970s • The term Nutraceutical is a hybrid or contraction of Nutrition and pharmaceutical - coined in 1989 by DeFelice • The first Food for Specified Health Use (FOSHU) food (a hypoallergenic) was approved in 1993, and by 2001 the market had grown surprisingly with 192 products gaining approval • IFIC: defines functional foods are “foods or dietary components that may provide a health benefit beyond basic nutrition
- 3. Health Canada definesfunctional foods as “similar in appearance to a conventional food, consumed as part of the usual diet, with demonstrated physiological benefits, and/or to reduce the risk of chronic disease beyond basic nutritional functions Nutraceutical foods were defined by De Felice (2002) as “a food (or part of) that provides medical or health benefits, including the prevention and/or treatment of diseases,” Global market size: USD 162 billion in 2018 and was projected to reach USD 280 billion by 2025 (annual growth rate of around 8%) The nutraceutical market in India- CAGR of 17.1% and is nearly worth a whopping Rs 22000 Cr ($3.0 billion).
- 4. FSSAI -The FoodSafety and Standards (Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, Functional Food and Novel Food) Regulations, 2016 shall come into force on 23rd December, 2016 and Food Business Operator shall comply with all the provisions of these regulations by 1st January, 2018. (1), a nutritional claim shall consist of the ‘Ingredients (nutrient or nutritional) content’ of an article of food which shall be subject to the nutritional supplement requirements specified in Schedule I, Schedule II, Schedule III, Schedule IV, and Schedule VI.
- 5. Nutraceuticals.– (1) (i)The nutraceuticals shall provide a physiological benefit and help maintain good health. (ii) A food business operator may extract, isolate and purify nutraceuticals from food or non-food sources, that is preparing amino acids and their derivatives by bacterial fermentation under controlled conditions. (iii) A food business operator may prepare and sell the nutraceuticals in the food-format of granules, powder, tablet, capsule, liquid, jelly or gel, semi- solids and other formats and may be packed in sachet, ampoule, bottle, and in any other format as measured unit quantities except those formats that are meant for parenteral administration
- 6. Benefits of Nutraceuticals a)May increase the health value of our diet. b) May help us live longer. c) May help us to avoid particular medical conditions. d) May have a psychological benefit from doing something for one self. e) May be perceived to be more “natural” than traditional medicine and less likely to produce unpleasant side effects. f) May present food for populations with special needs (e.g. nutrient- dense foods for the elderly). g) May easily be available and economically affordable
- 7. Categories of Nutraceuticals a)Nutrients such as vitamins, minerals, amino acids and fatty acids and antioxidants. b) Herbals: Herbs or botanical products as concentrates and extracts. c) Phytochemicals are polyphenols, isoflavonoids, anthocyanidins, phytoestrogens, terpenoids, carotenoids, limonoids, phytosterols, glucosinolates, and polysaccharides. d) Probiotics are live microbial feed supplement for improving its intestinal microbial balance. Lactobacillus bacteria and bifidobacteria are most important and probiotics. e) Prebiotics: A fermented dietary ingredient that allows specific changes both in the composition and/or the activity of the gastrointestinal microbiota that exchange benefits upon the host wellbeing and health. f) Nutraceutical Enzymes. g) Dietary Fibers includes non-starchy polysaccharides such as cellulose, hemicelluloses, gum and pectin, lignin and resistant starch and dexrins
- 9. 1. Bioactive compounds:Naturally occurring chemical compounds contained in, or derived from, a plant, animal or marine source, that exert the desired health/wellness benefit 2. Functional ingredients: Standardized and characterized preparations, fractions or extracts containing bioactive compounds of varying purity, that are used as ingredients, by manufacturers in the food (human and pet) and fractions or extracts containing bioactive compounds of varying purity, which are used as ingredients by manufacturers in the cosmetics and pharmaceutical sectors.
- 10. Prominent types offunctional foods Type of functional food Definition Example Fortified product A food fortified with additional nutrients Fruit juices fortified with vitamin C Enriched products A food with added new nutrients or components not normally found in a particular food Margarine with plant sterol ester, probiotics, prebiotics Altered products A food from which a deleterious component has been removed, reduced or replaced with another substance with beneficial effects Fibers as fat releasers in meat or ice cream products Enhanced commodities A food in which one of the components has been naturally enhanced through special growing conditions, new feed composition, genetic manipulation, or otherwise Eggs with increased omega-3 content achieved by altered chicken feed
- 11. Top 10 functionalfoods Functional food Percent Fruits & vegetables 70 Fish/Fish Oil 18 Dairy 16 Herbs/Spices 10 Whole grains 10 Fiber 7 Meat & Poultry 7 Tea/Green tea 5 Nuts 4
- 12. Example of functionalcomponents with their potential benefits Chemical groups Plant sources Medicinal property Alkaloids Quinine Cinchona Anti-malarial Tropane alkaloids Solanaceous members : Deadly night shade, Datura In treatment of heart ailments Morphine Opium poppy Antidepressant, pain killer Ergot alkaloids Fungus: Claviceps purpurea Abortifacients Vincristine Periwinkle Antineoplastic Vinblastine Periwinkle Antineoplastic Coumarin, Fenugreek Hypoglycemic Scopoletin Fenugreek Hypoglycemic Fenugreekine Fenugreek Hypoglycemic Trigonelliine Fenugreek Hypoglycemic
- 13. Carotenoid terpenoids/ Isoprenoids α-caroteneCarrots Antioxidants, anti carcinogenic β-carotene Fruits & vegetables Antioxidants γ-cryptoxanthin Oranges & tangerines Antioxidants, anticancer Lutein Vegetables (kale, spinach, watercress, parsley) Reduce risk of macular degeneration, protect against colon cancer Zeaxanthin Corn, avocado Protects eye from macular degeneration and cataracts Lycopene Tomatoes, pink grapefruit, watermelon, guava, papaya Reduces risk of prostrate cancer in males Non-carotenoid terpenoids Perillyl alcohol Cherries & mints Anticancer Saponins Legumes (Chicks, peas, fenugreek, all pulse crops) Reduces cholesterol levels in blood Terpenol Carrots Anticancer Terpene limonoids Peels and membranes of citrus fruits Anticarcinogenic
- 14. Flavonoid polyphenolics Anthocyanins Stawberries,raspberries, cherries, cranberries,pomegranate, apples, red grapes Antioxidants Betacyanins Beet root Antioxidants Catechins Tea Antioxidants Flavonones Citrus fruits Antioxidants Flavones Fruits & vegetables Anticancer Isoflavones Soybean Anticancer Hesperetin Citrus fruits Antioxidants Naringin Grapefruit Reduces cholesterol Rutin Asparagus, buckwheat & citrus fruits Protects against cardio vascular ailments Quercitin Red onions, buckwheat, red grapes, green tea, apple skins Anti-sitaminic, antioxidant Silymarin Artichoke & milk thistle Anti-atherosclerotic Tangeretin tangerines Anticancer Tannins Cranberries, pomegranate, cocoa & tea Reduces blood cholesterol
- 15. Phenolic acids Ellagic acidsStrawberries & raspberries Prevents colon cancer Chlorogenic acids Blueberries, tomatoes, grapes & bell peppers Antioxidant p-coumaric acids Red and green ball peppers, legumes Antioxidant, anticancer Phytic acids Legumes and whole seed grains Lowers blood glucose Ferulic acids Seeds of brown rice, whole wheat and oats,apple, artichoke, orange, peanut & pine apple Antioxidant, anticancer Vanillin Vanilla bean Antioxidant, anticancer Cinnamic acid Cinnamon, balsam tree resins Antibacterial, antifungal Hydroxycinnamic acid Grapes, blueberries & blackberries Antioxidant, anticancer Non-flavonoid polyphenolics Curcumin Curcuma Anti-microbial, anticancer, antioxidant Resveratrol Grapes Anti-inflammatory, anticancer Lignans Plant cell walls Reduces skin cancer
- 16. Glucosinolates Isothiocyanates Horseradish, radish& mustard Anticancer Phenethyl isothiocyanate Watercress Anticancer Sulforaphene Broccoli Anticancer Indoles Broccoli Anticancer Thiosulfonates Garlic & onions Anticancer, antimicrobial, reduces blood pressure and blood cholesterol Phytosterols (plant sterols) Peanuts, cashews, almonds, peas, kidney beans & avocados Anticancer, blocks cholesterol absorption Anthraquinones Senna Legumes and pulses Purgative Barbaloin Aloe Laxative, anti-helminthic Hypericin St. John’s wort Analgesic Capsaicin Capsicum (hot peppers) Anticancer, anti inflammatory, anti-apoptotic Piperine Black peppers, jalapeno peppers Helps in digestion
- 17. Terpenes Menthol (Monoterpene) Plantsof mint family Topical pain reliever & anti- pyretic Borneol (Monoterpene) Pine oil Disinfectant Santonin (Sesquiterpene) Wormwood Photosensitizer Gossypol (Sesquiterpene) Cotton Contraceptive Adopted from Saikat K Basu,James E Thomas and Surya N Acharya (2007).Prospects for Growth in Global Nutraceutical and Functional Food Markets: A Canadian PerspectiveA. Australian Journal of Basic and Applied Sciences, 1(4): 637-649.
- 18. Challenges in Nutraceuticalsproduction/claims Regulatory credibility and uncertain claims in labelling. The lack of quality control is an area of concern for nutraceuticals. Absence of quality control will increase the risk to the consumer and also results in a total lack of driving force to conduct an adequate research that shows the potential benefits of nutraceuticals or ensures their safety. The safety of nutraceuticals must be assured, and all the claims must be substantiated, truthful and non-misleading. Clinical research on specific nutraceutical products would help substantiate the potential medical or health values of these products.