UNIT I
a. Definitions of Functional foods, Nutraceuticals and Dietary supplements. Classification
of Nutraceuticals, Health problems and diseases that can be prevented or cured by
Nutraceuticals i.e. weight control, diabetes, cancer, heart disease, stress, osteoarthritis,
hypertension etc.
b. Public health nutrition, maternal and child nutrition, nutrition and ageing, nutrition
education in community.
c. Source, Name of marker compounds and their chemical nature, Medicinal uses and
health benefits of following used as nutraceuticals/functional foods: Spirulina, Soyabean, Ginseng, Garlic, Broccoli, Gingko, Flaxseeds
UNIT II
Phytochemicals as nutraceuticals: Occurrence and characteristic features(chemical nature
medicinal benefits) of following
a) Carotenoids- and -Carotene, Lycopene, Xanthophylls, leutin
b) Sulfides: Diallyl sulfides, Allyl trisulfide.
c) Polyphenolics: Reservetrol
d) Flavonoids- Rutin , Naringin, Quercitin, Anthocyanidins, catechins, Flavones
e) Prebiotics / Probiotics.: Fructo oligosaccharides, Lacto bacillum
f) Phyto estrogens : Isoflavones, daidzein, Geebustin, lignans
g) Tocopherols
h) Proteins, vitamins, minerals, cereal, vegetables and beverages as functional foods: oats,
wheat bran, rice bran, sea foods, coffee, tea and the like.
UNIT III
a) Introduction to free radicals: Free radicals, reactive oxygen species, production of free
radicals in cells, damaging reactions of free radicals on lipids, proteins,
Carbohydrates, nucleic acids
b) Dietary fibres and complex carbohydrates as functional food ingredients..
UNIT IV
a) Free radicals in Diabetes mellitus, Inflammation, Ischemic reperfusion injury, Cancer,
Atherosclerosis, Free radicals in brain metabolism and pathology, kidney damage, muscle damage. Free radicals involvement in other disorders. Free radicals theory of
ageing.
b) Antioxidants: Endogenous antioxidants – enzymatic and nonenzymatic antioxidant
defence, Superoxide dismutase, catalase, Glutathione peroxidase, Glutathione
Vitamin C, Vitamin E, - Lipoic acid, melatonin
Synthetic antioxidants: Butylated hydroxy Toluene, Butylated hydroxy Anisole.
c) Functional foods for chronic disease prevention
UNIT V
a) Effect of processing, storage and interactions of various environmental factors on the potential of nutraceuticals.
b) Regulatory Aspects; FSSAI, FDA, FPO, MPO, AGMARK. HACCP and GMPs on Food Safety. Adulteration of foods.
c) Pharmacopoeial Specifications for dietary supplements and nutraceuticals.