This document discusses nutraceuticals and proximate analysis. It defines nutraceuticals as foods or food components that provide health or medical benefits, including nutrients like dietary fiber, probiotics, antioxidants, and spices. The document then describes various methods for proximate analysis, including determining the moisture, ash, fat, protein, carbohydrate, and crude fiber content. These standard methods involve processes like distillation to measure moisture, ignition in a furnace to measure ash, Soxhlet extraction for fat, and the Kjeldahl method for determining protein content.
Pectin is a polysaccharide found in the cell walls of seed bearing plants that functions as an intercellular cement. It is extracted from citrus fruits, apples, and papayas. Lemon and oranges are major sources and are grown in tropical countries and the Mediterranean. Pectin is prepared by boiling plant material, removing impurities through centrifugation and precipitation, and drying the purified product. It is used as a gelling, thickening, and emulsifying agent in foods and medicines.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
The document discusses texture analysis of foods. It defines food texture as the mechanical and structural attributes perceived through touch, including hardness, viscosity, elasticity and adhesiveness. Texture is evaluated in three stages: initial feels hardness and viscosity, masticatory adds gumminess and chewiness, and residual is rate of breakdown. Instruments measure texture attributes under controlled conditions and include a penetrometer, tendrometer and texture profile analyzer.
The document describes the AOAC (1975) method for estimating fat content using a Soxhlet apparatus. A 4 gram sample is placed in a thimble and extracted with solvent for about 2 hours in the Soxhlet apparatus to ensure thorough contact and heating between the sample and solvent. The extracted fat is then weighed to calculate the percentage of fat in the original sample.
This document summarizes different types of fat replacers including carbohydrate-based, protein-based, and fat-based replacers. It discusses specific examples such as olestra, salatrim, and polyols. It also reviews potential health benefits and safety issues of fat replacers related to calories, lipids, vitamins, and drug absorption. While fat replacers may reduce fat and calorie intake, long-term weight loss requires behavioral changes to energy intake and expenditure.
Food additives are substances added to food during processing or packaging to preserve freshness, improve texture or flavor, or enhance appearance. They include preservatives, antioxidants, emulsifiers, colors, flavors, and more. Additives are classified as direct or indirect depending on whether they are intentionally added to a specific food. They serve various functions like maintaining nutrient value, controlling spoilage, and improving properties like texture, color and shelf life. Some common types of food additives are colors, flavors, sweeteners, preservatives, emulsifiers and thickeners.
Butter: Manufacturing Process and Standard specificationsPRASANNA BHALERAO
Butter is defined as a fatty product derived exclusively from milk. It is principally in the form of a water-in-oil emulsion and has a minimum milk fat content of 80%. The butter making process involves pasteurizing, ripening, churning, working, and packaging the cream. Additives like salt and coloring are often added to butter to improve qualities like flavor and shelf life. Butter is classified based on factors like acidity of cream, salt content, and intended end use.
This document summarizes a seminar presentation on the role of enzymes in dairy processing. It discusses various dairy products like cheese, paneer, yogurt, whey, and butter/ghee that use enzymes in their production. Specific enzymes used include rennet, lipases, catalase, lactase, and protease. Rennet is used to coagulate milk for cheese and paneer. Lipases impart flavor in cheese. Catalase breaks down hydrogen peroxide. Lactase converts lactose for lactose-intolerant consumers. Protease breaks down proteins. The global dairy enzyme market is large but dominated by a few players. Enzymes are increasingly important for nutritional and low-fat dairy products.
Pectin is a polysaccharide found in the cell walls of seed bearing plants that functions as an intercellular cement. It is extracted from citrus fruits, apples, and papayas. Lemon and oranges are major sources and are grown in tropical countries and the Mediterranean. Pectin is prepared by boiling plant material, removing impurities through centrifugation and precipitation, and drying the purified product. It is used as a gelling, thickening, and emulsifying agent in foods and medicines.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
The document discusses texture analysis of foods. It defines food texture as the mechanical and structural attributes perceived through touch, including hardness, viscosity, elasticity and adhesiveness. Texture is evaluated in three stages: initial feels hardness and viscosity, masticatory adds gumminess and chewiness, and residual is rate of breakdown. Instruments measure texture attributes under controlled conditions and include a penetrometer, tendrometer and texture profile analyzer.
The document describes the AOAC (1975) method for estimating fat content using a Soxhlet apparatus. A 4 gram sample is placed in a thimble and extracted with solvent for about 2 hours in the Soxhlet apparatus to ensure thorough contact and heating between the sample and solvent. The extracted fat is then weighed to calculate the percentage of fat in the original sample.
This document summarizes different types of fat replacers including carbohydrate-based, protein-based, and fat-based replacers. It discusses specific examples such as olestra, salatrim, and polyols. It also reviews potential health benefits and safety issues of fat replacers related to calories, lipids, vitamins, and drug absorption. While fat replacers may reduce fat and calorie intake, long-term weight loss requires behavioral changes to energy intake and expenditure.
Food additives are substances added to food during processing or packaging to preserve freshness, improve texture or flavor, or enhance appearance. They include preservatives, antioxidants, emulsifiers, colors, flavors, and more. Additives are classified as direct or indirect depending on whether they are intentionally added to a specific food. They serve various functions like maintaining nutrient value, controlling spoilage, and improving properties like texture, color and shelf life. Some common types of food additives are colors, flavors, sweeteners, preservatives, emulsifiers and thickeners.
Butter: Manufacturing Process and Standard specificationsPRASANNA BHALERAO
Butter is defined as a fatty product derived exclusively from milk. It is principally in the form of a water-in-oil emulsion and has a minimum milk fat content of 80%. The butter making process involves pasteurizing, ripening, churning, working, and packaging the cream. Additives like salt and coloring are often added to butter to improve qualities like flavor and shelf life. Butter is classified based on factors like acidity of cream, salt content, and intended end use.
This document summarizes a seminar presentation on the role of enzymes in dairy processing. It discusses various dairy products like cheese, paneer, yogurt, whey, and butter/ghee that use enzymes in their production. Specific enzymes used include rennet, lipases, catalase, lactase, and protease. Rennet is used to coagulate milk for cheese and paneer. Lipases impart flavor in cheese. Catalase breaks down hydrogen peroxide. Lactase converts lactose for lactose-intolerant consumers. Protease breaks down proteins. The global dairy enzyme market is large but dominated by a few players. Enzymes are increasingly important for nutritional and low-fat dairy products.
This document discusses the processing and nutritional composition of various cereal grains. It begins by defining cereals as members of the grass family cultivated for their seeds. It then provides details on the primary types (wheat, rice, corn, rye, oats, barley, sorghum, millet), describing their nutritional compositions, uses, varieties, and structures. The document outlines the various processing steps cereals undergo from harvesting to consumption, including cleaning, milling, fermentation and baking to produce edible products from grains.
Types of waste and magnitude of waste generationPritika Rana
Food industries generate large amounts of waste from their production processes. [1] Meat industries produce waste like blood, hair, skin and bones from animal slaughter. [2] The milk industry's main waste is sludge from wastewater treatment. [3] Fruits and vegetable industries deal with solid peels and skins as well as liquid waste from juicing. Proper utilization of these wastes is important to reduce environmental impact.
This document presents a quantitative microbial risk assessment (QMRA) for the ingestion of bacterial contamination in paneer cheese in Mumbai, India. The QMRA identifies hazards (E. coli, Salmonella), develops exposure and dose-response assessments, and characterizes health risks associated with consuming contaminated paneer under different storage time and temperature conditions. Risk management options are explored, including implementing microbiological criteria and reducing shelf life. Results indicate alternative microbiological criteria could reduce predicted annual cases of illness but may not be cost-effective compared to the current criteria.
Cheese production involves several key steps:
1) Curdling of milk through the addition of starter cultures or rennet, which causes casein to coagulate and separate from whey.
2) Draining the curd to remove moisture and separate whey.
3) Salting the curd, which acts as a preservative and controls moisture.
4) Ripening the curd through bacterial or mold cultures, during which flavor and texture develop.
Different cheeses are produced by varying the cultures, temperatures, and other conditions during the production process.
Texture analysis of food can be done through both sensory and instrumental methods. Instrumental texture analysis involves using specialized equipment to apply controlled forces to food and record the response in terms of force, deformation, and time. This provides quantitative and objective measurements of texture parameters like hardness, cohesiveness, and springiness. Texture Profile Analysis is a common instrumental method that mimics chewing by compressing food twice and analyzing the force-time graph. Both sensory and instrumental analysis are important to understand food texture, correlate measurements, and ensure quality.
Microbiology of Butter
Butter is made by churning cream or milk into a water-in-oil emulsion containing 80% fat. The microbial quality depends on the cream and production process. Common microbes like Pseudomonas can cause black discoloration while molds may cause various colored spots. Flavor defects include rancidity from microbial lipases breaking down the fat. Proper pasteurization, packaging, and refrigerated storage below -12°C are needed to prevent microbial growth and spoilage in butter.
Application of Enzymes in food industryShweta Chavan
Enzymes are biological catalysts that are used extensively in the food industry. They are produced by living organisms and act to accelerate biochemical reactions without being consumed in the process. Various enzymes have applications in dairy production, brewing, baking, winemaking, fruit juice production, and meat tenderizing. Common food industry enzymes include rennet, lactase, protease, catalase, α-amylase, β-glucanase, pectinase, amyloglucosidase, maltogenic amylase, glucose oxidase, pentosanase, and papain. Enzymes offer advantages over chemical processes by allowing reactions to proceed under milder conditions with greater specificity.
Molasses is a thick, black byproduct of the sugar cane processing. There are three main varieties - light molasses produced from the first boiling, darker molasses from the second, and blackstrap molasses from the third boiling which contains the highest concentration of vitamins and minerals. Blackstrap molasses provides many benefits like antioxidants and minerals but is very viscous. Molasses can be used for ethanol production through fermentation, as animal feed by mixing with carriers, and as fertilizer by mixing with compost. The production of biogas from molasses involves anaerobic digestion through four steps to break down organic compounds and produce methane gas.
This document summarizes the chemical changes caused by microorganisms in foods. It discusses how microorganisms break down the main organic compounds in foods - proteins, carbohydrates, lipids, and pectic substances. Microbes hydrolyze proteins into amino acids using enzymes, which can cause putrefaction and development of unpleasant odors. Carbohydrates undergo various types of fermentation by different microbes to produce alcohols, acids, and gases. Lipids are hydrolyzed into fatty acids and glycerol, potentially leading to rancidity. Pectin is degraded into simpler subunits like galacturonic acid and methanol. Overall, the document outlines the key microbial degradation pathways for major
Metabolites are intermediate products of cellular metabolism catalyzed by enzymes within cells. There are two main types of metabolites: primary and secondary. Primary metabolites are involved in growth and development through processes like respiration and photosynthesis. They maintain physiological functions and include compounds like amino acids and vitamins. Secondary metabolites are not required for primary metabolism but can be important ecologically. They are derived from pathways involving primary metabolites and include antibiotics, toxins, and pheromones. Streptomycetes bacteria are a common source of novel secondary metabolites.
Baker's yeast is produced through a fermentation process using specific strains of Saccharomyces cerevisiae. The process involves developing an inoculum from stock cultures, then growing the yeast in large tanks through sequential fed-batch fermentations where sugar is added incrementally to promote respiration over fermentation. Final products are either compressed dry yeast (CDY) made by extruding and drying press cake, or activated dry yeast (ADY) made by further drying tiny yeast pellets which has better stability. Contaminants are controlled and final products are packaged for stability and viability during storage.
The document discusses the utilization of meat industry by-products and wastes. It defines meat and meat products, and by-products. It describes the common meat processing operations that generate by-products like trimmings, bones, blood, and skin. These by-products can be used to produce items like meat/bone meal, blood meal, fertilizer, and bioactive peptides. Specific processes are outlined for producing these items from the by-products in a sanitary and productive manner.
Cheese making is an ancient process that involves coagulating the casein in milk using rennet or lactic acid to produce curd. The curd is then pressed, shaped, and aged to produce different varieties of cheese. The document discusses the key steps in cheese making including preparation of milk, addition of starter cultures, coagulation, processing the curd, salting, and ripening. It also describes the major types of cheeses classified by moisture content and ripening method as well as the microorganisms involved and physical changes that occur during the ripening process.
This document provides an overview of several analytical techniques used in food biochemistry, including Kjeldahl methods, Dumas method, spectroscopy, titration, chromatography, and solvent extraction. It describes the principles, mechanisms, advantages, and apparatus involved in each technique. Kjeldahl methods are used to determine nitrogen content and involve digestion, distillation, and titration. The Dumas method determines nitrogen through combustion and gas analysis. Various spectroscopy techniques like UV-VIS, IR, and fluorescence are employed to analyze food components. Titration and chromatography are also widely applied in food analysis.
This document provides an overview of proximate analysis to determine macronutrients like carbohydrates, proteins, fats, and moisture content. It discusses the classification, isolation, and various quantitative analysis methods for each macronutrient. Proximate or Weende analysis partitions food compounds into moisture, ash, crude protein, crude lipid, crude fiber, and nitrogen-free extract. Common techniques described include Kjeldahl method for protein, Soxhlet extraction for fat, gravimetric methods for carbohydrates, and determining ash content.
Cheese making involves several steps:
1) Milk is acidified through the addition of starter cultures which produce lactic acid.
2) Rennet is added to further coagulate the milk into a solid curd.
3) The curd is cut and heated to separate the whey.
4) The curd is salted, shaped, and pressed to form the final cheese shape.
5) The cheese is aged/ripened through carefully controlling temperature, humidity, and introducing molds to develop flavor.
The document discusses the effects of food processing on nutrient content and food spoilage. It states that food processing aims to make food safe, of high quality, and convenient. Various processing methods like heating, milling, and freezing can affect nutrients. Heat processing may improve digestibility but also cause nutrient loss through reactions like Maillard browning. Freezing preserves nutrients if food is stored at proper temperatures. Food spoilage is caused by natural decay through enzymes or microbial growth of fungi like molds and yeasts or bacteria. Proper processing, storage, and preparation can help minimize nutrient loss and spoilage.
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
Assignment of analytical chemistry(neutraceuticals)hinasipra
Nutraceuticals are products derived from food sources that provide health benefits for the prevention and treatment of diseases. They include functional foods like oats and omega-3 milk, as well as dietary supplements like vitamins, minerals, and herbal extracts. While nutraceuticals are generally safer than pharmaceuticals, their effectiveness depends on factors like bioavailability and placebo effects. The global market for nutraceuticals is growing rapidly due to perceived health benefits, though regulations vary between countries. Ongoing research aims to validate health claims and improve production technologies for these food-based medicinal products.
Nutraceutical is the hybrid of ‘nutrition’and ‘pharmaceutical’. Nutraceuticals; in broad, are food or part of food playing a significant role in modifying and maintaining normal physiological function that maintains healthy human beings. The food products used as nutraceuticals can be categorized as dietary fibre, prebiotics, probiotics, polyunsaturated fatty acids, antioxidants and other different types of herbal natural foods. These nutraceuticals used in various diseases such as obesity, cardiovascular diseases, cancer, osteoporosis, arthritis, diabetes, cholesterol, hypertension etc. In whole, ‘nutraceutical’
has lead to the new era of medicine and health, in which the food industry has become a research oriented sector. This article aim to provide the knowledge of nutraceutical with its uses in various diseases.
This document discusses the processing and nutritional composition of various cereal grains. It begins by defining cereals as members of the grass family cultivated for their seeds. It then provides details on the primary types (wheat, rice, corn, rye, oats, barley, sorghum, millet), describing their nutritional compositions, uses, varieties, and structures. The document outlines the various processing steps cereals undergo from harvesting to consumption, including cleaning, milling, fermentation and baking to produce edible products from grains.
Types of waste and magnitude of waste generationPritika Rana
Food industries generate large amounts of waste from their production processes. [1] Meat industries produce waste like blood, hair, skin and bones from animal slaughter. [2] The milk industry's main waste is sludge from wastewater treatment. [3] Fruits and vegetable industries deal with solid peels and skins as well as liquid waste from juicing. Proper utilization of these wastes is important to reduce environmental impact.
This document presents a quantitative microbial risk assessment (QMRA) for the ingestion of bacterial contamination in paneer cheese in Mumbai, India. The QMRA identifies hazards (E. coli, Salmonella), develops exposure and dose-response assessments, and characterizes health risks associated with consuming contaminated paneer under different storage time and temperature conditions. Risk management options are explored, including implementing microbiological criteria and reducing shelf life. Results indicate alternative microbiological criteria could reduce predicted annual cases of illness but may not be cost-effective compared to the current criteria.
Cheese production involves several key steps:
1) Curdling of milk through the addition of starter cultures or rennet, which causes casein to coagulate and separate from whey.
2) Draining the curd to remove moisture and separate whey.
3) Salting the curd, which acts as a preservative and controls moisture.
4) Ripening the curd through bacterial or mold cultures, during which flavor and texture develop.
Different cheeses are produced by varying the cultures, temperatures, and other conditions during the production process.
Texture analysis of food can be done through both sensory and instrumental methods. Instrumental texture analysis involves using specialized equipment to apply controlled forces to food and record the response in terms of force, deformation, and time. This provides quantitative and objective measurements of texture parameters like hardness, cohesiveness, and springiness. Texture Profile Analysis is a common instrumental method that mimics chewing by compressing food twice and analyzing the force-time graph. Both sensory and instrumental analysis are important to understand food texture, correlate measurements, and ensure quality.
Microbiology of Butter
Butter is made by churning cream or milk into a water-in-oil emulsion containing 80% fat. The microbial quality depends on the cream and production process. Common microbes like Pseudomonas can cause black discoloration while molds may cause various colored spots. Flavor defects include rancidity from microbial lipases breaking down the fat. Proper pasteurization, packaging, and refrigerated storage below -12°C are needed to prevent microbial growth and spoilage in butter.
Application of Enzymes in food industryShweta Chavan
Enzymes are biological catalysts that are used extensively in the food industry. They are produced by living organisms and act to accelerate biochemical reactions without being consumed in the process. Various enzymes have applications in dairy production, brewing, baking, winemaking, fruit juice production, and meat tenderizing. Common food industry enzymes include rennet, lactase, protease, catalase, α-amylase, β-glucanase, pectinase, amyloglucosidase, maltogenic amylase, glucose oxidase, pentosanase, and papain. Enzymes offer advantages over chemical processes by allowing reactions to proceed under milder conditions with greater specificity.
Molasses is a thick, black byproduct of the sugar cane processing. There are three main varieties - light molasses produced from the first boiling, darker molasses from the second, and blackstrap molasses from the third boiling which contains the highest concentration of vitamins and minerals. Blackstrap molasses provides many benefits like antioxidants and minerals but is very viscous. Molasses can be used for ethanol production through fermentation, as animal feed by mixing with carriers, and as fertilizer by mixing with compost. The production of biogas from molasses involves anaerobic digestion through four steps to break down organic compounds and produce methane gas.
This document summarizes the chemical changes caused by microorganisms in foods. It discusses how microorganisms break down the main organic compounds in foods - proteins, carbohydrates, lipids, and pectic substances. Microbes hydrolyze proteins into amino acids using enzymes, which can cause putrefaction and development of unpleasant odors. Carbohydrates undergo various types of fermentation by different microbes to produce alcohols, acids, and gases. Lipids are hydrolyzed into fatty acids and glycerol, potentially leading to rancidity. Pectin is degraded into simpler subunits like galacturonic acid and methanol. Overall, the document outlines the key microbial degradation pathways for major
Metabolites are intermediate products of cellular metabolism catalyzed by enzymes within cells. There are two main types of metabolites: primary and secondary. Primary metabolites are involved in growth and development through processes like respiration and photosynthesis. They maintain physiological functions and include compounds like amino acids and vitamins. Secondary metabolites are not required for primary metabolism but can be important ecologically. They are derived from pathways involving primary metabolites and include antibiotics, toxins, and pheromones. Streptomycetes bacteria are a common source of novel secondary metabolites.
Baker's yeast is produced through a fermentation process using specific strains of Saccharomyces cerevisiae. The process involves developing an inoculum from stock cultures, then growing the yeast in large tanks through sequential fed-batch fermentations where sugar is added incrementally to promote respiration over fermentation. Final products are either compressed dry yeast (CDY) made by extruding and drying press cake, or activated dry yeast (ADY) made by further drying tiny yeast pellets which has better stability. Contaminants are controlled and final products are packaged for stability and viability during storage.
The document discusses the utilization of meat industry by-products and wastes. It defines meat and meat products, and by-products. It describes the common meat processing operations that generate by-products like trimmings, bones, blood, and skin. These by-products can be used to produce items like meat/bone meal, blood meal, fertilizer, and bioactive peptides. Specific processes are outlined for producing these items from the by-products in a sanitary and productive manner.
Cheese making is an ancient process that involves coagulating the casein in milk using rennet or lactic acid to produce curd. The curd is then pressed, shaped, and aged to produce different varieties of cheese. The document discusses the key steps in cheese making including preparation of milk, addition of starter cultures, coagulation, processing the curd, salting, and ripening. It also describes the major types of cheeses classified by moisture content and ripening method as well as the microorganisms involved and physical changes that occur during the ripening process.
This document provides an overview of several analytical techniques used in food biochemistry, including Kjeldahl methods, Dumas method, spectroscopy, titration, chromatography, and solvent extraction. It describes the principles, mechanisms, advantages, and apparatus involved in each technique. Kjeldahl methods are used to determine nitrogen content and involve digestion, distillation, and titration. The Dumas method determines nitrogen through combustion and gas analysis. Various spectroscopy techniques like UV-VIS, IR, and fluorescence are employed to analyze food components. Titration and chromatography are also widely applied in food analysis.
This document provides an overview of proximate analysis to determine macronutrients like carbohydrates, proteins, fats, and moisture content. It discusses the classification, isolation, and various quantitative analysis methods for each macronutrient. Proximate or Weende analysis partitions food compounds into moisture, ash, crude protein, crude lipid, crude fiber, and nitrogen-free extract. Common techniques described include Kjeldahl method for protein, Soxhlet extraction for fat, gravimetric methods for carbohydrates, and determining ash content.
Cheese making involves several steps:
1) Milk is acidified through the addition of starter cultures which produce lactic acid.
2) Rennet is added to further coagulate the milk into a solid curd.
3) The curd is cut and heated to separate the whey.
4) The curd is salted, shaped, and pressed to form the final cheese shape.
5) The cheese is aged/ripened through carefully controlling temperature, humidity, and introducing molds to develop flavor.
The document discusses the effects of food processing on nutrient content and food spoilage. It states that food processing aims to make food safe, of high quality, and convenient. Various processing methods like heating, milling, and freezing can affect nutrients. Heat processing may improve digestibility but also cause nutrient loss through reactions like Maillard browning. Freezing preserves nutrients if food is stored at proper temperatures. Food spoilage is caused by natural decay through enzymes or microbial growth of fungi like molds and yeasts or bacteria. Proper processing, storage, and preparation can help minimize nutrient loss and spoilage.
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
Assignment of analytical chemistry(neutraceuticals)hinasipra
Nutraceuticals are products derived from food sources that provide health benefits for the prevention and treatment of diseases. They include functional foods like oats and omega-3 milk, as well as dietary supplements like vitamins, minerals, and herbal extracts. While nutraceuticals are generally safer than pharmaceuticals, their effectiveness depends on factors like bioavailability and placebo effects. The global market for nutraceuticals is growing rapidly due to perceived health benefits, though regulations vary between countries. Ongoing research aims to validate health claims and improve production technologies for these food-based medicinal products.
Nutraceutical is the hybrid of ‘nutrition’and ‘pharmaceutical’. Nutraceuticals; in broad, are food or part of food playing a significant role in modifying and maintaining normal physiological function that maintains healthy human beings. The food products used as nutraceuticals can be categorized as dietary fibre, prebiotics, probiotics, polyunsaturated fatty acids, antioxidants and other different types of herbal natural foods. These nutraceuticals used in various diseases such as obesity, cardiovascular diseases, cancer, osteoporosis, arthritis, diabetes, cholesterol, hypertension etc. In whole, ‘nutraceutical’
has lead to the new era of medicine and health, in which the food industry has become a research oriented sector. This article aim to provide the knowledge of nutraceutical with its uses in various diseases.
Plant-based Eating: Enhancing Health Benefits, Minimizing Nutritional RisksRobin Allen
Learning Objectives
At the end of the session, the participants will be able to:
1. Know there is no single definition of a plant-based diet.
2. Discuss health aspects of vegetarian and vegan diets and quality of evidence supporting health claims.
3. Assess nutritional adequacy/status of vegetarians and/or vegans throughout the life cycle and provide strategies for meeting dietary recommendations for vitamin B12, DHA calcium, and zinc.
Nutraceuticals= "Nutrition" and "Pharmaceutical"shhhoaib
Nutraceuticals- As a product isolated or purified from the food generally sold in medicinal form not assisted with food and demonstrated to have a physiological benefit and provide protection against chronic disease.
This document discusses nutraceuticals and their potential uses. It begins by classifying nutraceuticals into nutrients, herbals/phytochemicals, and dietary supplements. It then discusses some specific nutraceuticals like artichoke extract, green tea catechins, and apple extracts, outlining their bioactive components and potential health benefits such as cholesterol lowering, antioxidant effects, and neuroprotective properties. The document also discusses using nutraceuticals like apple varieties to help treat metabolic syndrome and compares this approach to using atorvastatin.
This document discusses nutraceuticals, which are foods or food components that provide health benefits for preventing or treating disease. Nutraceuticals can be classified based on their natural source (plants, animals, microorganisms), pharmacological action (anti-cancer, antioxidant, anti-inflammatory), or chemical nature (phenolic compounds, proteins, carbohydrates). Common examples include curcumin, omega-3 fatty acids, probiotics, and dietary fiber. Nutraceuticals offer health benefits like reducing disease risk and promoting longevity. In India, the Food Safety and Standards Authority regulates nutraceuticals and defines them as "foods for special dietary uses." Many nutraceutical products are now commercially available.
This document discusses nutraceuticals. It begins by providing the history and definitions of nutraceuticals. Nutraceuticals were coined combining nutrition and pharmaceuticals, and are defined as food or food components that provide health benefits like preventing disease. The document then covers the classification of nutraceuticals into nutrients, herbals, dietary supplements, probiotics and prebiotics. Examples are provided for common nutraceuticals and their roles. The areas covered by nutraceuticals and some marketed products are outlined. Advantages and limitations of nutraceuticals are summarized before concluding with methods of manipulating diet and food fortification to obtain nutraceuticals.
Yagyapathy: A Holistic Approach for Treatment of Severe Disease by Indian Sys...iosrjce
This document discusses Yagyapathy, an Indian system of medicine that uses the burning of herbal materials to treat various physiological and pathological disorders. It presents results from a study on the effects of Yagyapathy exposure on hematological and biochemical parameters in human volunteers. The study found that Yagyapathy treatment over 3 weeks significantly improved various blood parameters in patients with conditions like bronchial asthma, bringing many markers closer to normal levels and relieving symptoms. This indicates Yagyapathy is an effective and economical treatment approach for some chronic diseases.
This document provides information about nutraceuticals. It begins by defining nutraceuticals as foods or food components that provide health benefits, including the prevention and treatment of diseases. It then discusses categories of nutraceuticals like dietary supplements, functional foods, and medicinal foods. Examples are given for each category. The document also covers the scope of nutraceuticals in treating diseases like cardiovascular issues, cancer, and diabetes. It lists specific nutraceuticals that can be used to treat each condition.
This document provides information about nutraceuticals and functional foods. It defines nutraceuticals as foods or supplements that provide health benefits in addition to basic nutrition. Various categories of nutraceuticals are discussed, including nutrients, herbs, probiotics, prebiotics, polyphenols, polyunsaturated fatty acids, and dietary fibers. Specific health benefits of these nutraceuticals are outlined such as reducing risk of heart disease, diabetes, and cancer. The document bridges the gap between traditional concepts of food and medicine.
This document discusses nutraceuticals and their potential role in medicine. It defines key terms like dietary supplements, nutraceuticals, and functional foods. It outlines the growing interest in using foods and herbal remedies to promote health and prevent disease. Research is strengthening the evidence that certain nutrients may support health and longevity by reducing oxidative stress and inflammation associated with aging. The field of nutrigenomics also aims to develop personalized nutrition approaches based on individual genetics. Overall the document argues that nutraceuticals have potential medical benefits but more research is still needed.
PHILOSOPHY, EVOLUTION AND HISTORY OF NATUROPATHIC DIET.pptxdrshrutibaid
This document discusses the philosophy, evolution, and history of the naturopathic diet according to naturopathic medicine. It begins by defining naturopathic medicine and its holistic approach. It then discusses key naturopathic concepts like the definition of health, toxemia as the root cause of disease, and 10 principles of naturopathy including that food is a building material but does not increase vitality and that fasting allows the body to heal itself. It outlines the 3 main types of diets in naturopathy - eliminative, soothing, and constructive - and provides examples of foods that fall under each. Finally, it discusses the history of the naturopathic diet through ancient Hindu quotes emphasizing simplicity and purity in one
PHILOSOPHY, EVOLUTION AND HISTORY OF NATUROPATHIC DIET.pptxdrshrutibaid
The document provides an overview of the philosophy, evolution, and history of the naturopathic diet according to naturopathic medicine. Some key points:
- Naturopathic medicine believes that health is achieved when all body systems are functioning optimally and the blood is free from toxins. The accumulation of toxins is seen as the cause of most diseases.
- The naturopathic diet aims to reduce toxic foods and increase purifying fruits and vegetables. It is classified into eliminative, soothing, and constructive diets depending on the treatment stage.
- Eliminative diet encourages detoxification through foods like citrus juices. Soothing diet uses light, easy to digest foods. Constructive diet
This document summarizes a presentation on providing therapeutic lifestyle changes (TLC) for patients. It discusses how TLCs are recommended by national health organizations for treating various conditions. It then outlines a 5 step system used at a chiropractic clinic to implement TLCs, including assessing patients, advising on lifestyle changes, setting goals, providing assistance and arranging follow up. Case studies show TLCs effectively improved patients' health risks, biomarkers and lifestyle factors within 12 weeks.
This document discusses the pharmacology of foods and beverages and how they can affect mood and health. It provides an overview of food pharmacology and how nutrients in foods are precursors to neurotransmitters that can impact mood. Specific foods that are discussed and their health benefits include dark chocolate, which studies have shown can reduce stress hormones and benefit metabolism, and salmon, which contains omega-3 fatty acids that research indicates can improve symptoms of depression. The document also discusses functional food claims and the need for verifying health claims through scientific research.
Psychology, Spirituality and Lifestyle Changes in Naturopathic MedicineHawaiiNaturopathic
This document summarizes research on lifestyle changes and cardiovascular disease prevention. It discusses a study finding that adhering to "Life's Simple 7" goals of healthy behaviors was associated with lower risk of blood clots and cancer. The goals include maintaining a healthy weight, diet, physical activity levels, and managing blood pressure, cholesterol and blood sugar. However, the document notes that obesity rates continue to rise despite efforts to encourage healthy lifestyles. It presents evidence that overeating and cravings for highly palatable foods can activate the brain's reward system in a similar way as addictive drugs. Certain foods high in sugar and fat may produce endogenous opioids when digested, contributing to addictive-like eating behaviors for some individuals.
Hypertension and Cardiovascular Disease Clinical Nutrition Case StudyDawnAnderson14
This document provides information on a case study involving hypertension and cardiovascular disease. It begins with objectives to better understand hypertension, dyslipidemia, and associated nutritional problems and therapies. An introduction defines hypertension, dyslipidemia, and their relationship to cardiovascular disease. Background literature on studies related to reducing blood pressure through diet is presented. Finally, the document describes a 54-year-old African American woman's medical diagnosis of stage 2 hypertension, medications, lab values, anthropometrics, estimated nutrient needs, and proposed nutritional interventions focused on reducing calorie, sodium, and saturated fat intake.
This document provides an overview of nutraceuticals and functional foods. It discusses how nutraceuticals can provide health benefits and act as alternatives to modern medicine. The document also describes different ways nutraceuticals can be organized, such as by food source (plant, animal, microbial), concentration in specific foods, and mechanism of action. It provides examples of nutraceuticals grouped under these different classification schemes. The document indicates nutraceuticals and functional foods have become a multi-billion dollar industry globally.
Unit Nutraceuticals classification and Health Benefits (4).pptxReneePrasad
The document discusses nutraceuticals, which are defined as food or food components that provide medical or health benefits, including the prevention and treatment of disease. It provides several definitions of nutraceuticals from different organizations. It describes the major categories of nutraceuticals like dietary fibers, prebiotics, probiotics, PUFAs, antioxidants, polyphenols, and spices. It discusses the various health benefits of these nutraceuticals such as lowering cholesterol, blood pressure, and risk of cancer and other diseases. It also classifies nutraceuticals based on food sources and mechanisms of action.
1) Complementary and alternative medicine (CAM) includes natural products like herbs, vitamins, probiotics, and mind-body practices like yoga and acupuncture. CAM use is common, with 65% of patients using herbal preparations.
2) Milk thistle extract, which contains silybin, is used for liver support. Studies on its effectiveness for hepatitis have shown mixed results, with some studies finding lower liver enzymes but no impact on viral levels. Larger and higher quality studies are still needed.
3) Adulterants in herbal supplements and traditional Chinese medicines have been found to cause liver injury. Herbalife supplements were linked to 12 and 10 cases of liver injury in Israel and Switzerland
Similar to Nutraceuticals and Proximate Analysis in Brief (20)
3. “Any substance that may be considered
a food or part of a food which
provides medical or health benefits
including the prevention and treatment
of diseases.”
