This document provides information on various nutraceuticals that can provide health benefits. It discusses broccoli, green tea, herbal tea, flax seeds, black cohosh, and turmeric. For each item, it describes the plant/ingredient, chemical constituents, preparation methods, and health benefits. Key health benefits highlighted across the nutraceuticals include antioxidant effects, cancer prevention, lowering cholesterol, aiding digestion, anti-inflammatory properties, and relief from menopausal symptoms.

1. NUTRACEUTICALS – LET FOOD
BE YOUR MEDICINE
 Broccoli
 Green Tea & Herbal tea
 Flax seeds
 Black cohosh
 Turmeric
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Prepared by
Zulie Shingala
Guide-Mr. Bhavik Chauhan
Assistant Professor
Faculty of Pharmacy,MSU.

2. BROCCOLI
• Broccoli is edible green plant in the cabbage family.
• Biological source is Brassica oleraceae
• Belonging to the family Cruciferae/Brassicaceae.
• Large flowering head and stalk is eaten as a vegetable.
• Broccoli resembles Cauliflower, which is different cultivar
group of the same Brassica species.
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3. CHEMICAL CONSTITUENTS
• Broccoli is a particularly rich source of vitamin C and vitamin
K.
• Its characteristic sulphur containing glucosinolate compounds.
• Isothiocynate and sulforaphane .
• Good source of Folate(Folic acid).
• Provides potassium and fiber.
• Boiling of Broccoli is generally leads to reduced amount of
glucosinolate , isothiocynates and sulforaphane.
• Better to steaming , microwaving, or stir fying to preserve
these compounds.
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4. HEALTH BENEFITS OF BROCCOLI
• 1) Vitamin K :-
• Essential for the functioning of many proteins involved in
blood clotting.
• 2) Folate :-
• Is necessary for the production and maintenanace of new
cells in the body.
• 3) Vitamin C :-
• Builds collagen, which forms body tissue and bone, and helps
cuts and wounds heal.
• Vitamin C is a powerful antioxidant and protects the body
from damagimg free radicals.
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5. • 4) Fiber :-
• Broccoli high in fiber promote digestive health.
• A high fiber intake also help lower cholesterol.
• 5) Potassium :-
• A mineral and electrolyte that is essential for the function of nerves
and heart contraction.
• 6) Sulforaphane :-
• sulforaphane can inhibit the enzyme histone deacetylase (HDAC),
known to be involved in the progression of cancer cells.
• The ability to stop HDAC enzymes could make sulforaphane-
containing foods a potentially powerful part of cancer treatment in
the future.
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7. GREEN TEA
• Green tea – a popular beverage in Japan made from leaves of
Camellia sinesis belongigng to the family Theaceae.
• Green tea originated in China , but its production and
manufacture has spread to many other countries in Asia.
• It is not fermented product but it is obtained by leaf
dessication (process of extreme drying).
• Leaves and buds of Camellia sinesis not undergone the
procedure of withering and oxidation ( procedure to make
black tea )
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8. • Several varieties of green tea exist, which differ substantially
based on the variety of Camellia sinesis used, growing
conditions, production processing and time of harvest.
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9. PREPARATION
• Steeping is the process of making green tea from leaves and
hot water.
• Tea being prepared by leaving the leaves in heated water to
release the flavour and nutrients.
• Generally using 2 gm of tea per 100 ml of warm water is same
as 1 teaspoon of green tea per a cup (150ml) of warm water.
• Steeping time is from 30 seconds to 3 minutes.
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10. • Also can be prepared by infusion of prepared tea bags.
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11. CHEMICAL CONSTITUENTS
• Poly phenols found in green tea includes –
I. Gallocatechin
II. Epigallocatechin
III. Catechin
IV. Epigallocatechin gallate (EGCG)
V. Gallocatechin gallate
VI. Epicatechin gallate
• Flavonoids-
I. Kaempferol,
II. Quercetin,
III. Myricetin
• And caffeine
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12. HEALTH BENEFITS OF GREEN TEA
• Green tea was used in traditional Chinese and Indian
medicine to control bleeding and heal wounds,
• Aid digestion,
• Improve heart and mental health,
• Regulate body temperature.
• Recent studies have shown that it can potentially have
positive effects on weight loss.
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13. 1) Green tea and cancer prevention
• According to the National Cancer Institute, the polyphenols in tea
have been shown to decrease tumor growth in laboratory and
animal studies.
• It protect against damage caused by UV radiation.
• Green tea shown the positive impacts on the following type of
cancer-
 Breast
 Skin
 Ovarian
• High level of polyphenols in tea that helps to kill cancerous cells and
stop them from growing.
• But the exact mechanism by which tea interacts with cancerous
cells is unknown.
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14. • Lowers cholesterol:-
• Cosuming green tea, either as abeverage or in capsule form is
linked to significant reductions in total and LDL cholesterol.
• It has no effects on HDL cholesterol which is good cholesterol.
• Antioxidants:-
• Polyphenols and flavonoids present in green tea acts as
antioxidants.
• That prevents cell damage.
• And reduce the formation of free radicals.
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15. • Skin benefits of green tea :-
• Epigallocatechin and catechin present in green tea is 200
times more powerful than Vitamin E.
• It acts as a natural anti-ageing ingredient, preventing wrinkles.
• Effect on liver :-
• Liver is one of the key metabolic organ involved in the
synthesis and degradation of key biological molecules –
carbohydrates, protein and lipids.
• Green tea intake is associated with decreased risk of
HCC(hepatocellular carcinoma), fatty liver disease and
hepatitis.
• Long term consumption of green tea catechins could be
beneficial against high fat diet-induced obesity and type Ⅱ
diabetes.
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16. HERBAL TEA
• Herbal tea called tisanes are beverages can be made with
fresh or dried edible flowers, fruit, leaves, seeds or roots.
• Unlike most other forms of tea, herbal teas do not contain
caffeine.
• Most herbal teas may consist of one main herbal ingredient
or a blend of herbal ingredients, intended to bring about a
specific purpose such as relaxation, rejuvenation and relief.
• Made by pouring boiling water over the plant part and
letting theme steep for few a minutes, generally for 1 to 3
minutes and then strained, sweetened(with honey) if
required and served.
• Many companies produce herbal tea bags for such
infusions.
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17. Varieties of herbal tea can be made from any edible plant
material, below is a list of those commonly used herbs to make
herbal tea
• Anise tea- either seeds or leaves are used.
• Bael fruit tea
• Cinnamon tea
• CCF or CFC tea- contains fennel, cumin and coriander
• Citrus peel- lemon or orange peel
• Ginger tea
• Hibiscus – it is also consumed in Chinese and Ayurvedic
medicine
• Lemon grass tea
• Moringa tea
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18. EXAMPLES
• Coconut
• apple
• Ginger
• Cinnamon
• lemon
• Cardamom
• Black pepper
• Tulsi
• Lemon grass
• Mint leaves
• Rose petals
• Fennel, cumin, ajma and coriander (whole seeds or
powder).
• Honey as sweetner
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19. Each ingredients tha used in herbal tea having a
different use and purpose.
Some common ones include-
Cinnamon- is calming and helps to support
healthy circulation and digestion.
Ginger root- is excellent for improving circulation
and is one of the best herbs for improving
digestion, lung congestion and arthritis.
Parsley- is a diuretic and helps with kidney
function.
Peppermint- is good for stress relief.
Also helps with stomachs and digestive issues and
helps to freshen the breath.
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20.  Ginseng- stimulates vitality and helps the body stay
healthy. It is the best immunomodulator.
Fennel, coriander and cumin-
Helps to improve digestion and acts as purgative.
Honey- added to the tea as sweetner. Because it
has more beneficial than sugar.
Lemon- it acts as antioxidant. Helps to aid
digestion and weight loss.
it is rich source of Vitamin C.
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21. FLAX SEEDS
• It is the dried ripe seeds obtained from linum
usitatissimum.
• Family- Linaceae
• Canada is the largest producer and exporter of
flaxseeds which is about 40% of the world supply.
• It is also cultivated in US, Russia and India.
• Generally flaxseed is cultivated for the oil but many
medicinal properties are found to be associated with
flaxseeds and its constituents.
• Flaxseeds has been recorded as one of the six plant
materials as cancer preventive foods.
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22. CHEMICAL CONSTITUENTS
• Flaxseed is an abudant source of gamma-linolenic acid (GLA).
• Alpha linolenic acid (ALA)
• Viscous fibre components – mucilage(6%)
• Lignan – secoisolariciresinol diglycoside(SDG)
• proteins.
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23. HEALTH BENEFITS OF FLAXSEED
• It inhibits the production of ecosanoids, alters the
production of several prostanoids.
• It Reduces blood pressure in hypertensive patients
• It lowers triglycerides and cholesterol
• Dietary ALA may retard tumour growth and plays
important role in metastatis.
• It is essential for optical neurological development of
human especially during fetal development.
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24. • GLA - and its metabolites are effective in supression of
inflammation, in the treatment of diabetes neuropathy.
• Mucilage – play a role in reducing diabetes
• coronary heart disease risk
• preventing colon and rectal cancer.
• Act as hypolipidaemic.
• Flaxseed extract and purified lignans exhibit
antioxidant effect.
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25. BLACK COHOSH
• Roots and rhizomes of black cohosh is generally used.
• It is obtained from Actaea racemosa
• syn. Cimicfuga racemosa
• Family is Ranunculaceae.
• It is native to eastern North America .
• The roots and rhizomes were used in traditional
medicine by native Americans.
• Its extract are manufactured as herbal medicines and
dietary supplements and recommended for safe and
effective use in treating menopause symptoms.
• Native Americans used black black cohosh to treat
gynecological disorders.
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26. PHYTOCHEMICALS
• Polyphenols- isoferulic aid, salicylic acid .
• Estrogen like compounds(isoflavones)
• Cimigenol
• Formononetin
• cimipronidine
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27. MEDICINAL USE OF BLACK COHOSH
• Based on current research , black cohosh is most likely to
relieve symptoms related to reduction or imbalances in the
hormone estrogen.
• It reduces leutinizing hormone levels which are thought to be
responsible for postmenopausal symptoms.
• It reduces following menopausal symptoms :-
• Hot flashes
• Sleep disturbances
• Mood changes
• Ringing in the ears
• Vertigo
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28. TURMERIC
• It is the rhizomes of Curcuma longa
• Family- Zingiberaceae.
• Used as a spice all over the world.
• It used in traditional medicine in China and India.
• Has so many health benefits.
• Also used in cosmetics.
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29. PHYTOCHEMICALS
• Turmeric contains diarylnheptanoid compounds. Having
oleoresin compounds.
• Consisting mainly curcumin,
• Desmethoxycurcumin,
• And bidismethoxycurcumin.
• yellow colour of turmeric is due to curcumin.
• Essential oil,
• Diatery fibers.
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30. USE OF TURMERIC
• 1) Anti-inflammatory properties:-
• Oral administration of curcumin in instances of acute
inflammation was found to be as effective as cortisone or
phenylbutazone.
• It significantly reduce inflammatory swelling.
• Curcuminoids inhibits COX, phospholipases, leukotrienes,
prostaglandins, thromboxane and decrease prostaglandins
formation.
 Gastrointestinal disorders:-
 It is beneficial in prevention of variety of GI tract disorders,
including H. pylori infection, peptic ulcer and ulcerative colitis.
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31. • 2) Antioxidant properties :-
• It has strong antioxidant property.
• Comparable to Vitamin C.
• 3) Hepatoprotective properties :-
• Curcumin administration decrease liver injury.
• It reduces fatty changes and necrosis induced by aflatoxin
production.
• 4)antidiabetic property:-
• Curcuminoids and sesquiterpenoids are acts as hypoglycemic.
• 5) Antimicrobial properties:-
• Turmeric extract and essential oil of Curcuma longa inhibit the
growth of a variety of bacteria and pathogenic fungi.
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32. • 6) Antidepressant properties:-
• Turmeric has antidepressant properties mediated through
inhibition of monoamine oxidase A.
• It helps to relief in stress condition,
• Boosts cognitive abilities.
• 7) Cardiovascular diseases :-
• It has protective properties on the CVS include-
• Lowering cholesterol and triglyceride level,
• Inhibit platelet aggregation,
• It decrease cholesterol uptake in the intestines and increases
conversion of cholesterol to bile acids in the liver.
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34. REFERENCE
• Pharmacognosy and pharmacobiotechnology, by Ashutosh
Kar, Second edition, new age publications.
• Textbook of pharmacognosy and phytochemistry, Biren Shah
& A.K. Seth.
• All the images are from www.google.com
• www.wikipedia.org
• www.researchgate.net
• www.healthline.com
• www.medicalnewstoday.com
• www.nutraceuticalsworld.com
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