Neutraceuticals for sem 7 students as per GTU

1. Nutraceuticals
Prepared by
Mrs. Pooja Khanpara
Asst. Professor
APIP, Jamnagar

3. LET FOOD BE YOUR
MEDICINE AND MEDICINE BE
OUR FOOD
The Philosophy behind is “Focus on
Prevention”

4. DEFINITION
4
The term nutraceutical was coined by "Stephen
Defelice ".
NEUTRACEUTICAL 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.

5. BENEFITS OF
NEUTRACEUTICALS
 May increase the health value of our diet.
 May help us live longer.
 May help us to avoid particular medical conditions.
 May have a psychological benefit from doing
something for oneself.
 May be perceived to be more "natural" than
traditional medicine and less likely to produce
unpleasant side-effects.
 May present food for populations with special
needs (e.g. nutrient-dense foods for the elderly)

6. CLASSIFICATION
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Neutraceuticals can be classified based on:
 Natural source (Food Source)
 Pharmacological conditions
 Chemical constitution

7. A/C TO THEIR FOOD SOURCE
 Plants – Lycopene, curcumin, ascorbic acid,
quercetin,catechins,pectin,elagic acid.
 Animals –conjugated lenoleic acid(CLA),
DHA(docosahexaenoic acid), EPA(Ecosapentanoic acid),
choline.
 Microorganism - Bifidobacterium, Lactobacilli,
yeast, streptococcus.

8. A/C Pharmacological Action
Sr.
No.
Condition Nutraceuticals
1 Allergy relief Ginko biloba
2 Arthritis support Glucosaamine
3 Cancer prevention Flax seed, Green tea
4 Cardiac disease Garlic
5 Cholestrol lowering Garlic
6 Digestive support Digestive enzyme
7 Diabetic support Garlic, Momordica
8 Femalr hormon
support
Black coshosh, False
Unicorn
9 Immunomoduletors Ginseng
10 Prostate support Tomato lycopene

9. A/C TO THEIR CHEMICAL
NATURE

10. CATEGORIS OF
NEUTRACEUTICALS

11. CLASSIFICATIONBASED ON CHEMICALGROUPS
s.no Class Examples
1 Inorganic mineral
supplements
Minerals
2 Probiotics Helpful bacteria
3 Prebiotics Digestive enzymes
4 Dietary fibres Fibres
5 Antioxidants Natural antioxidants
6 Phytochemicals
Fatty acids Omega 3 fatty acids
Phenolics Tea polyphenols
Isoprenoids carotenoids
Lipids Sphingolipids
Proteins soyaproteins
7 Herbs as functional food Methi, flax seed, tomato, etc…

12. INORGANIC MINERAL
SUPPLEMENT
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• Calcium: for bone loss & prevention
• Magnesium: involved in 300 enzymatic rxn & in
maintanance of calcium.
• Manganese: Enzymatic rxn & bone & cartilage formation
• Boron: for calcium & estrogen level in women
• Copper: for all tissue (absorb when bound with Aa)
• Zinc: Antioxodent system by scavanging free radicals
• Phosphorus: Maintain bone structure & plasma formation
• Silicon: Bone formation & calsification.
• Vitamin: B1, B2, B6, B12, C, D, A, E, K

13. PROBIOTICS
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Live microorganisms which, when
administered in adequate amounts, confer a health
benefit on the host
 Species of Lactobacillus
 Bifidobacterium
 yeast Saccharomyces cerevisiae
 some E. coli and Bacillus species are also used as
probiotics

14. PREBIOTICS
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Nondigestible substances that provide a
beneficial physiological effect for the host by
selectively stimulating the favorable growth of a
limited number of indigenous bacteria.
Commonly known prebiotics are:
 Oligofructose
 Inulin
 Galacto-oligosaccharides
 Lactulose

15. DIETARY FIBRES
 Dietary fibers are of two types:
 Water insoluble fibers
 Water soluble fibers
 Daily recommended intake is 30-40 gms.
 SOURCES:
Whole grain cereals, wheat products.
Oats , dried beans, legumes.
15

16. ANTIOXIDANTS
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Antioxidants are of 3 categories:
1.True antioxidants
2. Reducing agents
3. Antioxidant synergists
• Deficiency causes diseases like cancers, rheumatoid
arthritis, alzheimers disease, cardiovascular diseases.

17. ANTIOXIDANT SOURCE
VITAMINS
vitamin C Citrus fruits, vegetables
vitamin E Grains ,nuts, oils
CAROTENOIDS
Lycopene Tomatoes
Beta carotene Carrots, sweet potato
XANTHOPHYLLS
Beta cryptoxanthin Mango ,papaya,oranges
FLAVANOIDS
Rutin Tobacco, eucalyptus species
Luteolin Lemon, red pepper, olive
Quercitin Onion, apple skin ,black grapes
Kaempferol Grape fruit , tea
Liquiritin liquorice
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18. Polyunsaturated fatty acid
(PUFAs)
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 (PUFAs) are fattyacids that contain more than
one double bond in their backbone
 Includes essential fattyacids
 The essential fatty acids are all omega-3fatty acids
 Are Polyunsaturated Fats Healthy?
 There is a great deal of evidence touting both the
positive and negative attributes of polyunsaturated
fats.
 In general, both kinds of unsaturated fats are
preferable to saturated fats. This is because unlike
saturated fats, unsaturated ones do not bond together
to form plaque in your bloodstream.

19. The Benefits
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 However, if kept fresh, polyunsaturated fats
can provide many health benefits.
 They have little cholesterol and can decrease
heart disease risk if eaten in place of saturated
fats.
 They also carry essential fats that your body
cannot produce but must consume, such as
fatty acids omega-6 and the DHA-containing
omega-3.

20. The Foods
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 vegetable oils soybean oil, corn oil and saff lower oil.
 fatty fish (salmon, mackerel, herring and trout) and
some nuts and seeds.

21. HERBS AS FUNCTIONAL FOODS
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1. FLAX SEEDS
SOURCE : Linum usitatissimum.
FAMILY : Linaceae.
CHEMICAL CONSTITUENTS :
Gamma linolenic acid
Alpha linolenic acid
Secoisolariciresinol(SDG)
Lignans, proteins.

22. FLAX SEEDS
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USES :
 Prevents mammary, colon and rectal
cancers.
 Reduces BP in hypertensive patients.
 Reduces diabetes and coronary heart
diseases.

23. GINKGO BILOBA
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FAMILY : Ginkgoaceae
CHEMICAL CONSTITUENTS :
Bilobelin, ginkgetin,
isoginkgetin, flavanols,
ginkgolides A,B,C.
USES :
In treating asthma,
impairment of memory.

24. MECHANISM OF ACTION
24

25. SPIRULINA
SOURCE :
Spindina platensis or s.maxima
FAMILY :
Oscillatoriaceae
CHEMICAL CONSTITUENTS
Gamma linoleic acid,
Oleic acid ,
Glycolipids and sulpholipids.
Rich in vitamin B and
betacarotenes.
Phycocyanin.
25

26. SPIRULINA
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USES :
Immunostimulant activity.
Management of HIV and other viral infections such
as herpes, inf luenza, mumps (viral in throat and
neck)
To treat arthritis, atherosclerosis, diabetes and aging
process

27. KARELA
SOURCE :
Momordica charantia
FAMILY :
Cucurbitaceae
USES :
Hypoglycemic effect
Extract of karela increases
rate of glycogen synthesis
by 4-5 fold in liver.
21

28. TURMERIC
CURCUMINOIDS
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SOURCE : Rhizomes of Curcuma longa
FAMILY : Zingiberaceae
CHEMICAL CONSTITUENTS :
Curcumin, desmethoxy curcumin,
bisdesmethoxy curcumin
USES :
 Antimicrobial activity
 Recent findings indicate
that it has integrase
enzyme inhibitor activity
)

29. SOYA PRODUCTS
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SOURCE : Glycine max
FAMILY: Leguminoseae
CHEMICAL CONSTITUENTS:
Daidzein, genistein
USES :
 Prevents estrogen–dependant cancers
 Geinstein inhibits protein tyrosine kinase
and DNA topoisomerase-II

30. GARLIC
SOURCE :
Bulbs of Allium sativum
FAMILY: Liliaceae
CHEMICAL CONSTITUENTS :
Allicin , allin , ajoene
USES :
 In treatment of hyperlipidaemia.
 It shows antihypertensive, hypoglycemic,
anti spasmodic, aphrodisiac activity.
 Prevents colon and lung cancers.
30

31. TOMATO LYCOPENES
SOURCE : Lycopersicon esculentum
FAMILY: Solanaceae
CHEMICAL CONSTITUENTS : Lycopene
USES :
Prevents prostate cancer
Reduces risk of cancers of digestive tract,
pancreas, cervix, bladder and skin.
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32. FENUGREEK
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SOURCE :
Trigonella foenum-graecum
FAMILY: Leguminoseae
CHEMICAL CONSTITUENTS :
 Alkaloids
(gentianine and trigonelline)
f lavanoids,
coumarins,
proteins,amino acids,
steroid saponins.

33. FENUGREEK
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USES :
 In treatment of anorexia, gastritis.
 Fenugreek possess laxative, expectorant,
demulcent properties.
 Shows hypoglycemic and hypocholesterolemic
properties

34. GINSENG
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SOURCE : Panax ginseng
FAMILY: Araliaceae
CHEMICAL CONSTITUENTS:
Protopanaxadiol
Polysaccharides
Starch, sterols
Polyacetylenes, choline,
Vitamins B1,B2,B12,
Pantothenic acid, biotin.

35. GINSENG
 USES :
 Ginseng helps the body to cope with
stress and fatigue
 In treatment of hypertension and
hypoglycemia.
 Modifies liver function and metabolism.
35

36. EXAMPLES OF NUTRACEUTICALS
CURRENTLY AVAILABLE IN MARKET
VITAMIN AND MINERAL SUPPLEMENTS :
VitaminA (Beta- Carotene)
ADDITIONAL SUPPLEMENTS :
cod liver oil, primrose oil,
glucosamine, garlic etc.
SPORTS PRODUCTS-
Glucon-D (Heinz),
Glucose D (Dabur)
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37. MARKETED PREPARATIONS
37

38. REFERENCES
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 Pharmacognosy & Phytochemistry, Volume II, Vinod D. Rangari, pg. no. 100-
124. career piblication.
 Text book of pharmacognosy and phytochemistry by Biren shah and A.K.Seth,
pg.no-471-479.
 Probiotics: Applications in Gastrointestinal Health & Disease Presented in
conjunction with the American College of Gastroenterology’s 72nd Annual Scientific
Meeting, Autumn 2007)
 http://www.fao.org/ag/agn/agns/micro_probiotics_en.asp
 De Felice L Stephen. The nutraceutical revolution, its impact on
food industry. Trends in Food Sci. and Tech 1995; 6:59-61.
 Jack DB. Keep taking the tomatoes - the exciting world of
nutraceuticals. Mol Med Today 1995; 1(3):118-21.
 Brower B. Nutraceuticals: poised for a healthy slice of the market. Nat
Biotechnology 1998; 16: 728-33.
Mannion M. Nutraceutical revolution continues at foundation for
innovation in medicine conference. Am J Nat Med 1998; 5:30-3.