Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods PDF Download

Author: Augustine Amalraj
Publisher: Elsevier
ISBN: 0323998143
Category : Technology & Engineering
Languages : en
Pages : 414

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Book Description
Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods gives an overview of the many pharmacological activities associated with herbs and spices, including detailed coverage on their mechanisms and formulations for the food industry. Chapters focus on key ingredients such as Curcuma longa, Piper Nigrum and Trigonella foenum-graecum, with contributors across the globe providing the latest research and advances for each. This is an essential read for scientists who want to understand the fundamental mechanisms behind the bioactive compounds within herbs and spices. The numerous phytochemicals present in plant extracts have multiple pharmacological activities so there is extensive research into new bioactive compounds. The pharmacological activities of herbs and spices have been thoroughly investigated, and it is crucial that the latest research is organized into a comprehensive resource. Presents chapters that are organized by specific herb or spice, providing comprehensive coverage of mechanism and innovative formulations Provides in-depth analysis of multiple pharmacological activities Includes detailed coverage surrounding the food industry

Author: Dhiraj A. Vattem
Publisher: DEStech Publications, Inc
ISBN: 1605951013
Category : Health & Fitness
Languages : en
Pages : 836

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Book Description
Bioactive ingredients in foods and their pharmacological and health effects. Functional foods and bioactives of microbial, plant and animal origin, including probiotics, herbs, spices, vegetables, specialty fruits, seafood and milk components. Impact on the microbiome, emerging metabolic pathways and prevention of chronic and infectious diseases.Techniques for functional food development and evaluation.Regulatory and safety considerations. This volume presents basic and advanced technical information on the sources, mechanisms and safety of food bioactives in the etiology and prevention of chronic and infectious diseases. In this context, it offers details useful not only for understanding but also improving the functionality of foods. It reviews advances in multiple phytochemicals and food ingredients known for positive effects on human physiology, including interactions with the human microbiome. Metabolomic and proteomic techniques are explored as ways of improving the understanding of mechanisms of action, and increasing the therapeutic effectiveness of selected food ingredients. Special attention is given to chemistry, molecular structure and pharmacological effects of bioactive ingredients. Bioactives from a wide range of foods are investigated, including pro- and prebiotics, fungi, yeasts, herbs, spices, fruits, vegetables, seafood and many more. The text provides systematic information needed to develop and validate commercial products incorporating functional ingredients.

Author: Dilip Ghosh
Publisher: CRC Press
ISBN: 1466569107
Category : Medical
Languages : en
Pages : 478

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Book Description
In the last three decades, revolutionary achievements have taken place in nutraceutical and functional food research including the introduction of a number of cutting-edge dietary supplements supported by human clinical trials and strong patents. Novel manufacturing technologies including unique extraction processes, bioavailability improvements through delivery technologies such as nanotechnology, and innovative packaging have been critical steps for their successful positioning in the marketplace and consumer acceptance worldwide. Nonetheless, mixed messages have emerged from both the scientific community and the media concerning the potential benefits of foods and nutrients in the treatment and prevention of disease. This confusion, in addition to existing marketed products making questionable health claims, have led health practitioners and consumers to become skeptical about nutritional claims of new and emerging food products. Clinical Aspects of Functional Foods and Nutraceuticals provides an extensive overview of the clinical aspects of functional foods and nutraceuticals. It contains information on both nutritional challenges and potential health benefits of functional foods and nutraceuticals. In addition to exploring the underpinning science, the book also focuses on food innovation, functional foods in human health, food–drug interactions, functional foods in medicine, the seed-to-clinic approach, global regulatory frameworks, challenges, and future directions. The book provides an essential overview of the clinical aspects surrounding functional foods and nutraceuticals for key stakeholders, drawing links between areas of knowledge that are often isolated from each other. This form of knowledge integration will be essential for practice, especially for policy makers and administrators.

Author: Sajad Ahmad Wani
Publisher: CRC Press
ISBN: 1000843246
Category : Medical
Languages : en
Pages : 514

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Book Description
Adequate intake of fruits has been linked with the reduction in the risk of chronic diseases and maintenance of body weight. Fruits and Their Roles in Nutraceuticals and Functional Foods covers recent research related to the bioactive compounds present in a variety of fruits. Novel techniques and methodologies used in the extraction, isolation, and identification of bioactive compounds of functional fruits are discussed in detail. Written by various experts in the field, the book examines a variety of fruit including apple, pear, mango, pomegranate, papaya, watermelon, pineapple, banana, and orange, among others. Key Features Covers all aspects related to the role of fruits in the nutraceutical and functional foods Examines the health elements of bioactive compounds as a treatment for various chronic disorders Provides an insight on the global regulatsory aspects for the utilization of fruits in nutraceuticals and functional foods

Author: Raj K. Keservani
Publisher: CRC Press
ISBN: 1040042775
Category : Technology & Engineering
Languages : en
Pages : 363

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Book Description
Herbal nutraceuticals demonstrate a variety of therapeutic benefits and have been found to prevent, treat, and even cure a range of diseases. This new book provides insight into nutraceuticals and their function in human health, highlighting their antimicrobial and immune-inflammatory properties. It describes the nutraceutical properties of various medicinal herbs and details the role of nutraceuticals in treating diseases such as Alzheimer's, Parkinson's, obesity, diabetes, cancer, cardiovascular diseases, skincare issues, and more.

Author: Santosh Kumar Upadhyay
Publisher: John Wiley & Sons
ISBN: 1394241542
Category : Technology & Engineering
Languages : en
Pages : 452

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Book Description
Holistic approach to the herbal aspects of nutraceuticals and their implementation in the health and agriculture sectors Herbal Nutraceuticals: Products and Processes delivers comprehensive coverage of the herbal aspects of nutraceuticals along with their many applications in the health and agriculture sectors. The book begins with an overview of plant-based nutraceuticals and the role of plant biotechnology in nutraceutical production. Each chapter covers a unique topic related to nutraceuticals and the positive and negative implications associated with each substance discussed. The text concludes by addressing safety concerns associated with microalgal nutraceuticals and discussing toxicity evaluation of nutraceuticals overall. Written by two academics with significant experience in the field, Herbal Nutraceuticals: Products and Processes includes information on: Significance of nutraceuticals in modern health maintenance and disease prevention, and applications of spices in nutraceuticals Antioxidant properties and anti-ageing potential of food plants, beverages such as herbal wine, and nutraceuticals Nutraceuticals with anti-diabetic, anti-inflammatory, and anti-carcinogenic potentials, and sources, medicinal properties, and applications of carotenoids in food and the nutraceutical industry Nutraceuticals in legumes, herbal beverages, edible oils, conventional and nonconventional fruits, staple food crops, and pseudocereals Herbal Nutraceuticals: Products and Processes is an essential up-to-date reference on the subject for academics and researchers, as well as professionals and research institutions involved in agri-biotech product development.

Author: Dr. Sadashiv S. O.
Publisher: Shineeks Publishers
ISBN:
Category : Education
Languages : en
Pages : 155

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Book Description
The current book emphasizes on basic knowledge of chemistry and biology concepts, covering multidisciplinary applications which comprises functional aspects of chemical and biological disciplines and they are resource material for young innovative minds to enhance their knowledge and research thoughts as a creative element to apply it in their research in the field of chemical biology. The main motto of this book highlights on research objectives, new developments of synthesis, a wide range of applications, and as per the industrial requirements for a useful product to launch or discover for science and society. Various innovations are the major source and new perspectives to troubleshoot the newer problems with the help of allied science applications by understanding the basic concepts, theories, protocols, needful technologies, and applied products, by knowing similar problems and their impact in current-day problems in the science field. Hence, it’s interdisciplinary research to develop highly significant pharmacology products in the areas of life science to make sure safer, cheaper, and ecological as a novel future drug/medicine. The applications aimed mainly to health of humans, health of agro-horticulture, health of environment and animalsas well as wealth of entrepreneurs. This comprehensive edited volume summarises the features of An Approach to Future Perspectives for academic, research and industrial purposes as an advanced reference material for all the learners in the area of chemistry and biology.

Author: Ram B. Singh
Publisher: Academic Press
ISBN: 0128231750
Category : Technology & Engineering
Languages : en
Pages : 853

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Book Description
Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals. Research has shown that the use of certain functional foods and nutraceuticals, including spices, herbs, and millets, animal foods and plant foods can play a role in the treatment and prevention of various diseases and in health promotion. Finally, the book explores epigenetic modulation as a new method for the development of functional foods and functional farming. Intended for nutritionists, food scientists and those working in related health science professions, this book contributes to the discussions focused on nutritional transition, globalization, how to administer foods in the treatment of metabolic syndrome, hypertension, diabetes, heart attacks, neuropsychiatric disorders, bone and joint diseases, and carcinogenesis. - Places emphasis on food diversity to provide perfect combinations of nutritional ingredients - Presents the utility and necessity of functional food production for health promotion - Offers suggestions to increase functional food production while simultaneously decreasing production costs

Author: Hammad Ullah
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3111317609
Category : Science
Languages : en
Pages : 384

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Book Description
The term nutraceuticals is applied to the products isolated from the herbal sources, nutrients or dietary supplements, processed foods, (cereals, soup and beverages) and specific diets, that may also used as medicine other than nutrition. It usually refers to the foods derived products which may sell in medicinal form, possessing physiological benefits to the host while promoting health and wellness and provide protection against chronic disorders. They may also increase the life expectancy, delay the aging and/or support the structure and function of the body organs. Demand for nutraceuticals with potential to prevent and treat chronic disorders has been interestingly increasing over the past few years. Based on food sources, nutraceuticals are classified into dietary fibers, probiotics, prebiotics, polyunsaturated fatty acids (PUFAs), vitamins, polyphenols and spices. A dietary supplement is generally considered as product containing vitamins, minerals, amino acids, and medicinal plants that are indented to be used to supplement the diet or a concentrate, metabolite, constituent, extract, or combinations of these ingredients. Broadly, nutraceuticals are any of these ingredients or supplements using for health purposes other than nutrition. This book on the fundamentals of Nutraceuticals is organized in two parts i.e., the introductory aspects of macro- and micro-nutrients, gut microbiota regulation, nutraceuticals and drug interactions, while the second part is focusing on the biological benefits of nutraceuticals in different disease states. Besides, this book is also addressing the safety aspects of nutraceuticals and phytotherapeutic support in pregnancy. Including contributions from the experts in the field, target audience (pharmacists, nutritionists, other healthcare providers, and researchers in food and nutrition sector) will be benefited with the updated literature on nutraceuticals and dietary supplements.

Author: K. V. Peter
Publisher: Elsevier
ISBN: 1855736454
Category : Technology & Engineering
Languages : en
Pages : 334

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Book Description
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients.The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils.The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including: - chemical structure - cultivation - post-harvest processing - uses in food processing - functional properties - quality indices - methods of analysisThe Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.