Dairy Nutraceuticals: The Future of Health Foods
MILK INGREDIENTS AS NUTRACEUTICALS
Milk is considered as nature as perfect food, that besides meeting the nutritional requirements for the people of all ages also possess wide array of bioactive components. In recent years nutraceuticals and bioactive molecules present in milk have attracted a lot of attention from researchers, nutritionist, medical practitioners, and consumers alike. Since time immemorial, dairy products have been an integral part of human diet. Milk is the only food, which has got the power to sustain life in all the stages of development, and is considered an important part of a balanced diet. It is known to possess 500 different compounds, most of them having certain unique nutritional and disease preventing ability. Besides being a source of quality proteins and energy�rich fat, it contains important micronutrients like calcium, potassium, sodium, magnesium and vitamins, which are vital for overall development of the human body. Also, several health attributes are associated with milk or its constituents.
� Role of calcium in controlling hypertension and colon cancer
� Protective role of carotenenoids and conjugated Linoleic acid (CLA) against cancers
� Butyric acid, the short chain fatty acid has been shown to regulate cell growth and enhance the anti-tumor activities
Certain minor milk components either naturally occurring or formed during processing have also been endowed with many unique health benefits. Examples include lactoferrin, lactulose, galacto-oligosaccharides (GOS), conjugated linoleic acid (CLA), β-lactoglobulin, and bioactive peptides. Some of the important classes of functional dairy foods and nutraceuticals are listed below:
Table 47.1 Examples of functional components in milk and milk products
| Class/Components | Source | Potential Benefit |
| Probiotics | ||
| Lactobacilli, Bifidobacteria | Fermented dairy products like dahi, yoghurt, lassi, cheese | Improve gastrointestinal health and systemic immunity |
| Fatty Acids | ||
| Conjugated Linoleic Acid (CLA) | Fat rich dairy products, fermented milk products | Anti-cancer, Anti-atherosclerosis and anti-diabetics |
| Whey Proteins | ||
| β-Lactoglobulin | Milk, Whey | Enhanced synthesis of glutathione, a natural antioxidant |
| Lactoferrin | Whey, Colostrums | Anti-bacterial, increase bioavailability of iron |
| Prebiotics | ||
| Lactulose | Heated milks, Synthesized from lactose | Bifidogenic factor, improve GIT conditions in infants, laxative, prevent allergy |
| Galacto-oligosaccharides (GOS) | Fermented foods, Galactosyltransferase activity of microbes | Promote growth of probiotic bacteria, anticancer, increase mineral bioavailability |
| Bioactive Peptides from Milk Proteins | ||
| Caseino-phosphopeptides (CPP) | Fermented milks, Proteolysis of casein in GI tract | Mineral binding specially calcium |
| Casomorphins | Proteolysis of α & β- casein | Increased intestinal water & electrolyte absorption, increased GI transit times |
Milk Proteins and Derivatives as Therapeutic Components
Proteins are the building blocks of the growing tissues and inadequate quantity may impair the physical and mental development of the individuals. The nutritional quality of dietary protein is essentially related to its amino acid composition as well as to the availability of these amino acids. In this respect milk proteins have a high content of essential amino acids. The body requirement of proteins varies with age and milk proteins have long been considered as food protein for young ones. Apart from being a rich source of essential amino acids, milk proteins contribute to the sensory attributes and consistency of meat, dairy and bakery products. Furthermore many milk proteins possess specific biological properties which make them potential ingredients of health promoting foods.
The milk protein consists of numerous specific proteins that is primarily composed of casein. Casein constitutes about 80% of total milk proteins, remaining 20% are whey proteins. The major whey proteins in milk are β-Lactoglobulin (β-Lg), α-Lactalbumin (α-La), bovine serum albumin (BSA), immunoglobulin (Ig) and proteose peptones (PP).
Comparative presentation of various milk protein fractions is
| Protein fractions | Concentration in milk | |
| Buffalo | Cow | |
| α-s1 Casein (g/100 ml) | 1.44 – 1.8 | 1.0 |
| α-s2 Casein (g/100 ml) | 0.22 � 0.28 | 0.26 |
| β-Casein (g/100 ml) | 1.26 – 1.58 | 0.93 |
| κ-Casein (g/100 ml) | 0.43 – 0.54 | 0.33 |
| β-Lactoglobulin (mg/100 ml) | 0.39 | 0.32 |
| α-Lactalbumin (mg/100 ml) | 0.14 | 0.12 |
| Lactoferrin (mg /L) | 5 � 32 | 5 � 28 |
| Bovine Serum Albumin (mg/100 ml) | 29 | 40 |
| Immunoglobulins (mg/100 ml) | 9.8 | 38 |
| Proteose-peptone (μg/100 ml) | 172 | 220 |
Milk casein
Casein is composed of several almost similar kind proteins which form a multi-molecular granular structure called casein micelles. They contain casein molecules, water; salt specially calcium and phosphorus and certain enzymes. Casein micelles contain 4 types of casein molecules namely α s-1, α s-2, β and ǩ-casein which are bound together by amorphous calcium phosphate. Milk casein exhibits excellent digestibility and unique amino acid composition. Nutritionally casein is known to improve the bioavailability of certain vital minerals including calcium, phosphorus, iron and zinc. However casein on hydrolysis yields various physiologically active peptide. These bioactive peptides are most sought milk derived nutraceuticals nowadays.
Whey proteins as prospective nutraceuticals
Proteins can be separated from whey using ultrafiltration with or without diafiltration technologies. During this process low molecular weight compounds (lactose, non-protein nitrogen, vitamins and minerals) are removed from whey to permeate. The remaining proteins are, in turn, concentrated in the retentate. In general, whey proteins are globular, smaller in size, and heat denaturable. Whey proteins have high nutritional and functional properties and are capable of fulfilling the diverse attributes to satisfy different forms of utilization.
Whey proteins are rich source of all essential amino acids. The Biological Value of 104 and Protein Digested Corrected Amino Acid Score (PDCAAS) of 1.0 for whey protein are quite high. The proportion of sulphur containing amino acids i.e. cysteine and methionine is reported to be higher than that of meat, soy and casein. Whey proteins provide more than 100% of the requirement for sulphur amino acids for growing human being, whereas plant protein is limiting in these amino acids. Tryptophan, which acts as building block for niacin, is present in higher amount in whey proteins. Therefore, whey protein based functional foods can be developed for different groups.
β-Lactoglobulin (β- Lg)
It is major whey proteins present in the milk bovine but absent in human milk. In bovine milk it comprises of 10% of the total milk protein or about 50% of whey protein. β-Lg has a free sulfhydryl group which is responsible for its interaction with ĸ and α s-2 casein through the formation of disulfide bridges on heating. β-Lg is very resistant to proteolytic enzymes of stomach and due to this unique property, β-Lg act as a resistant carrier of retinol (provitamin A) across the gastro-intestinal mucosa. β-Lg is rich source of essential amino acid cysteine, and it stimulates the synthesis of glutathione in the liver. Interaction of β-Lg with К-casein is of great significance as these interactions are relevant to allergenicity problems in certain individuals.
β-Lg possess numerous sites for binding of minerals, fat soluble vitamins and lipids and can be utilized for incorporation of antioxidant vitamins into low fat products.
α-Lactalbumin (α-La)
It is second most prevalent protein in the whey and represents to about 3% of the total milk protein or about 13% of total whey protein. This is the most heat resistant and the smallest protein having a molecular weight of 14,146. Its molecule has 4 disulfide linkages. α-La is a metallo-protein as it is strongly associated with calcium ion. Biologically α-La is required for the synthesis of lactose which is the principal source of energy for newborns. The a-La contains 2-3 times more tryptophan than an average protein. In body, tryptophan is converted into 5-hydroxytryptophan and then to 3-hydroxytryptamine (serotonin). Inadequate 1evel of serotonin in the brain has been linked to depression, obesity, insomnia and chronic headache.
Immunoglobulin (Ig)
These are minor blood proteins that are passed on to mammary gland and secreted into milk. The level of Ig is highest in colostrum but continuously decreases during advancing lactation period. Various immunoglobulins include IgG, IgA and IgM that impart passive immunity to new born.
Lactoperoxidase (LP)
Lactoperoxidase (LP) is considered as naturally occurring antimicrobial enzyme present in milk. Enzyme is known to catalyze the peroxidation of thiocyanate (SCN–) resulting in generation of intermediates products that interact with membrane bound protein and alters its permeability. The concentration of LP is more in buffalo milk than in cow milk, however to induce antimicrobial effect exogenous addition of 12 ppm thiocyanate and 10 ppm of H2O2 in raw milk is required.
Lysozyme
Lysozyme is an antimicrobial enzyme found in milk. The concentration of lysozyme in colostrum and normal milk is about 0.14-0.7 and 0.07-0.6 mg/l, respectively. Milk lysozyme is active against a number of Gram-positive and some Gram-negative bacteria. There seems to be a synergistic action of lysozyme and lactoferrin against many bacteria.
Lactoferrin
Lactoferrin is a dominant whey protein in milk and plays an important role in iron uptake in the intestine. The concentration of lactoferrin in bovine colostrums and milk is about 1.5-5 mg/ml and 32-50 mg/l, respectively. Lactoferrin are single chain polypeptides of about 80,000 Dalton containing 1-4 glycans, depending on the species. Lactoferrin exhibits both bacteriostatics and bactericidal activity against a range of microorganisms. Lactoferrin also causes the release of lipopolysaccharides molecules from outer membrane of the Gram-negative bacteria and acts as an antibiotic. The occurrence of lactoferrin in biological fluids like milk, tear, saliva and seminal fluids suggested that it could have a role in the non-specific defense against invading pathogens.
Antioxidative potential of whey proteins
Dietary whey proteins have a number of putative, biological effects when ingested. The ability of whey proteins to increase the level of natural anti-oxidants within the body and possibly in stabilizing DNA during cell division is emerging as a premier contribution to population health. Possible modes of action maybe biochemical, including levels of sulphur containing peptide, glutathione and the influence of protein on fat metabolites generated in gut, or immunological or a combination of both. The anticarcinogenic properties of whey proteins are related to compounds rich in sulphur containing amino acids, methionine and cysteine. They contain γ-glutamyl-cysteine residue, which makes cysteine readily available for synthesis of glutathione, a strong xenobiotic deactivating and anti-neoplastic agent. Methionine is utilized for glutathione synthesis in times of cysteine deficiency and it also acts as methyl donor. Hypomethylation of DNA is an important risk factor for cancer at number of sites. Glutathione is, believed to act as an antioxidant, anticarcinogenic and in stabilization and repair of DNA.
Experimental animals fed with four different proteins namely whey, soybean, casein and red meat, as sources of protein, were administered with injection of the carcinogen, dimethylhydrazine. Whey protein-fed animals showed the lowest incidence of colon cancer. Experiments in rodents indicate that the antitumor activity of the dairy products lies with protein fraction and more specifically in the whey protein component of milk.
The anticarcinogenic activity of whey proteins can be attributed to their ability to induce bio-synthesis of folic acid, vitamin B12, riboflavin, retinol and vitamin D. Binding of iron by lactoferrin makes this potential pro-carcinogenic unavailable for intestinal damage. Binding of vitamin B to proteins makes them more bio-available and protects them for being utilized by intestinal microorganisms.
Whey protein isolates (WPI) has been used to treat HIV patients because immunoglobulin and BSA present in it, may stave off this disease.
Bioactive peptides as therapeutic components
Dietary proteins or their precursors may occur naturally in raw food materials, exerting their physiological action directly or upon enzymatic hydrolysis in vitro or in vivo. Several dietary proteins, can act as a source of biologically active peptides. These peptides remain inactive within the parent protein, and are released during gastrointestinal digestion or food processing. Once liberated, the bioactive peptides may provide different functions in vitro or in vivo. Such peptides can be released during hydrolysis by digestive or microbial enzymes. Microbial enzymes from LAB have demonstrated to be able to liberate theses peptides from milk proteins, in various fermented milk products. Upon oral administration, bioactive peptides may affect the major body systems- namely the cardiovascular, digestive, immune and nervous systems. For this reason, the potential of certain peptides sequences to reduce the risk of chronic diseases or to boost natural immune protection has aroused a lot of scientific interest over the past few years. These beneficial health effects may be attributed to known peptide sequences exhibiting, e.g., antimicrobial, antioxidative, antithrombotic, antihypertensive and immunomodulatory activities. The activity of peptides is based on their inherent amino acid and composition and sequence. The size of active sequences may vary from 2-20 amino acid residues, and many peptides are known to possess multi- functional properties. Milk proteins are considered the most important source of bioactive peptides and an increasing number of bioactive peptides have been identified in milk protein hydrolysates and fermented dairy products. The release of various bioactive peptides from milk proteins through microbial proteolysis has been reported
Peptides with opoid activity
Opiates are drugs containing opium, with basic substance morphine in it. They have been used since ancient times in medicine to relieve pain and induce sleep. Opoid peptides, are defined as peptides having both an affinity for an opiate receptor and opiate like effects inhibited by naloxone. The major exogenous opioid peptides, b-casomorphins, are fragments of the b-casein sequence 60 � 70. Whey proteins contain opioid � like sequences, obtained from whey namely a-La and b-Lg, in their primary structure. These peptides have been termed a and b-lactorphins. Proteolysis of a-lactalbumin with pepsin produces a-Lactorphin, and while digestion of b-Lactoglobulin with pepsin and then with trypsin, or with trypsin and chymotrypsin, yields b-lactorphin.
Peptides with Angiotensin � I-converting enzyme inhibition activity
Angiotensin, a blood polypeptide exists in two forms, the physiologically inactive angiotensin � I and the active angiotensin � II. The inactive form is converted into active by angiotensin � I converting enzyme (ACE), which is a key enzyme in the regulation of peripheral blood pressure. ACE plays a major physiological role in the regulation of local levels of several endogenous bioactive peptides. Casokinin sequences have been found in all casein fractions, but as1 � and b – caseins, in particular, are rich in ACE inhibitory sequences.
Anti-thrombotic peptides
Thrombosis is defined as the formation or presence of a blood clot within a blood vessel. Plasma protein called as fibrinogen is produced in the liver and is converted into fibrin, necessary for platelet aggregation. Milk peptides are known to inhibit this platelet fixation. Hydrolysis of bovine k-casein by chymosin constitutes the first stage of milk clotting. In this reaction, one bond (Phe105 � Met106) of k-casein is rapidly hydrolyzed, leading to the release of an insoluble N�terminal fragment (para – k – casein; residues 1 – 105) and a soluble C�terminal fragment (caseinomacropeptide; residues 106 – 169) from which a series of tryptic peptides active in platelet function has been characterized. These peptides are called as Casoplatelins.
Antimicrobial peptid
Hydrolysis of lactoferrin by pepsin produces hydrolysates with greater antimicrobial potency. The generated peptide is known as lactoferricin. The iron binding capacity of the hydrolysates is lost, but the antimicrobial activity is not affected by the addition of iron. These results indicate that the antibacterial activity of these lactoferrin hydrolysates is not dependent on iron.
Mineral binding peptides
It is well known that casein � derived phosphorylated proteins enhance vitamin D � independent bone calcification in rachitic infants. The extent of phosphorylation is dependent on the casein type. These confer to the proteins the ability to chelae calcium, which is related to their level of phosphorylation; thus αs2> αs1> β> κ. These phosphorylated fragments are believed to play a crucial role in protecting the milk gland against calcification by controlling the calcium phosphate precipitation. Enzymatic hydrolysis of casein using enzymes results in formation of several Caseinophosphopeptides (CPPs). The calcium chelating activity of CPP � fragments in vitro has been attributed to the role of phosphoserine residue in stabilizing the colloidal calcium phosphate of casein micelles.
Probiotic Dairy Foods
Human gastrointestinal tract (GIT) harbours more than 100 trillion microorganisms belonging to 400 different bacterial species. The number of microbial cells present in GI tract is almost 10 times than the rest of the body cells. A delicate balance exists between beneficial and harmful bacteria present in GIT and any disturbance may lead to abnormalities. About 70% of the body�s immune system is localized in GIT. Incorporation of beneficial bacteria into foods to counteract harmful organisms in the GIT has been the most visible component of this new area. Such microorganisms are termed as �Probiotics�. There is a growing scientific evidence to support the concept that beneficial gut microflora may provide protection against gastrointestinal disorders including gastrointestinal infections, inflammatory bowel diseases, and even cancer.
Probiotics are defined as �living micro-organisms, which upon ingestion in certain numbers exert health benefits beyond inherent basic nutrition�. But interest in this area was initiated by Metchnikoff more than 100 years ago. The concept of probiotic can be traced to the end of the 19th century when D�derlein, for the first time attributed the inhibition of growth of pathogens to lactic acid production by bacteria. As per FAO/WHO definition: �probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host�.
The term ��probiotic�� includes a large range of microorganisms, mainly bacteria but also yeasts. Because these bacteria can stay alive until the intestine and provide beneficial effects on the host health, LAB, non-LAB and yeasts can be considered as probiotics. Some examples of probiotics microorganisms are as follows:
Probiotic microorganisms
| Lactobacillus Spp. | Bifidobacterium spp. | Other Lactic Acid Bacteria | Other Species |
| L. acidophilus | B. adolescentis | Enterococcus faecium | Saccharomyces boulradii |
| L. casei | B. animalis | E. faecalis | Bacillus cereus |
| L. cellobiosus | B. longum | Streptococcus thermophilus | |
| L. fermentum | B. brevi | ||
| L. lactis | B. bifidum | ||
| L. helveticus | B. infantis | ||
| L. reuteri | B. lactis | ||
| L. brevis
L. plantarum |
|||
| L. curvatus |
Mode of action of probiotics
Although the mechanisms of action of probiotics are largely unknown at the molecular level, a probiotic can act in a number of ways, including the following:
- By direct interaction within the gut lumen with the complex ecosystem of the gut microbiota, they may produce substances like acids, CO2, H2O2 and bacteriocins that inhibit the growth of harmful microbes,
- By interaction with the gut mucus and the epithelium, inducing barrier effects, assist digestive processes, enhance mucosal immune and enteric nervous system;
- Through signaling to the host beyond the gut to the liver, systemic immune system, and other potential organs such as the brain.
The basis for selection of probiotic micro-organisms include safety, functional aspects (survival, adherence, colonization, antimicrobial production, immune stimulation, antigenotoxic activity and prevention of pathogens) and technological details such as growth in milk and other food base, sensory properties, stability, phage resistance and viability. Fermented milk products being a ‘live’ food, is potentially an excellent vehicle for these beneficial microbial cultures. Several attempts have been made to manufacture probiotic milk products like probiotic dahi, probiotic cheese, probiotic yoghurt and yoghurt drinks. Probiotic dahi developed at NDRI containing Lactobacillus acidophilus and Lactobacillus casei was found to delay the onset of glucose intolerance, hyperglycemia, dyslipidemia, and oxidative stress in high fructose induced diabetic rats.
Fortified Milk Products
Milk in its natural form is almost unique as a balanced source of man�s dietary need. The various steps in processing and storage have a measurable impact on some specific nutrients. Milk also provides a convenient and useful vehicle for addition of certain nutrients to our diet and has following benefits:
� Easier quality control measure implementation
� Wider consumption by all age groups
� Cost is affordable by target population.
� Higher stability and bioavailability of the added micronutrients
� Addition of fortificants usually caused minimum change in colour, taste and appearance.
Liquid milk fortification with vitamins A and or D is mandatory in several countries. β-carotene is added as a colour-enhancing agent to some milk products such as butter. Dried milk is often fortified with vitamins A and D, calcium, and iron. Milk based infant formula and weaning foods are fortified with a range of vitamins, minerals, and other nutrients such as polyunsaturated fatty acids. Powdered milk used for complementary feeding in Chile is fortified with vitamin C, iron, copper and zinc. However, the milk fortification usually impaired its sensory and processing quality characteristics.
Fortification of milk & milk products with vitamins
Under ambient conditions the water soluble vitamin C and vitamins of the B-complex group such as thiamin, riboflavin, vitamin B6, niacin, pantothenic acid, folic acid, biotin and vitamin B12 are powdered and thus relatively easy to add in milk and other dairy products. The fat soluble vitamins which include vitamin A, D, E and K, exist either as an oil emulsion or as crystals, which may cause processing difficulties during the manufacture of certain fortified dairy products.
One of the problem encountered with the vitamins, is their limited stability in presence of heat, humidity and oxygen. Among the water soluble vitamins, vitamin C, folic acid, vitamin B6 and vitamin B12 are the less stable. In case of fat soluble vitamins vitamin A, D and E are least stable. In order to improve the stability of these vitamins, a number of different coating technologies have been developed such as microencapsulation. When two or more vitamins are added to a food product at the same manufacturing stage, this is commonly done in the form of premix or as blend. Premix is a homogenous mixture of desired vitamins in a dry powder from, whereas a blend is the same for the fat soluble vitamins, but in an oily form.
Fortification of milk and milk products with minerals
Selection of an appropriate mineral fortificant is based on its organoleptic considerations, bioavailability, cost and safety. The colour of iron compounds is often a critical factor when fortifying milk and milk products. The use of highly soluble iron compounds like ferrous sulfate often leads to the development of off-colours and off-flavours due to reactions with other components of the food material. Infant cereals have been found to turn grey or green on addition of ferrous sulfate. Off-flavours can be the result of lipid oxidation catalyzed by iron. The iron compounds themselves may contribute to a metallic flavour. Some of these undesirable interactions with the food matrix can be avoided by coating the fortificant with hydrogenated oils or ethyl cellulose.
Bioavailability of iron compounds is normally stated relative to a ferrous sulfate standard. The highly water-soluble iron compounds have superior bioavailability. Bioavailability of the insoluble or very poorly soluble iron compounds can be improved by reducing particle size. Unfortunately this is accompanied by increased reactivity in deteriorative processes. The problem of low bioavailability of some of the less reactive forms of iron is often circumvented by the use of absorption enhancers like, ascorbic acid, sodium acid sulfate and orthophosphoric acid, added along with the fortificant.
The other important mineral for the fortification of milk and milk products is calcium. Several commercial calcium salts are available for calcium fortification, which include carbonate, phosphate, citrate, lactate and gluconate. In general, organic salts of calcium are more bioavailable than inorganic salts. The pH adjustment of the milk should be taken care of during Ca fortification. To overcome problems of flavour, texture and colour deterioration due to addition of minerals, some companies have engineered new fortificant preparations, which generally involve the use of stabilizers and emulsifiers to maintain the mineral in solution.
Commercially Available Milk Based Functional Dairy Products in Indian Market
Realizing the potential of functional foods in Indian context, Indian dairy industry has also introduced certain functional and dietetic dairy products. However, the major share of these products belongs to the probtioic segment. Probiotic dahi has been launched by Mother Dairy, Nestle (NesVita) and Amul. Besides it low fat dahi, ice cream and sweets by incorporating sugar and fat replacer have also been introduced by organized dairies. Yakult Danone�s probiotic drink has already captured a major share in Indian beverage market. Besides these, Nestle and Amul has launched their calcium enriched dairy products in the form of beverage and dahi, respectively. Many more products including milk, fermented dairy products, ice cream/frozen desserts and butter with added long chain poly unsaturated fatty acids (PUFA), Phytosterols, vitamin A & D will soon be available in Indian market.
FUTURE OF FUNCTIONAL INGREDIENTS
Current Trend of Nutraceutical Market
Global nutraceutical market is estimated to be US $ 117 billion (` 5148 billion). India has only 1 percent share which amounts to ` 44 billion, however the growth rate of Indian nutraceutical market is quite impressive i.e. 18 percent. The functional foods consisting of food, beverages and supplements is estimated to reach 176.7 billion US $ by 2013 with compound annual growth rate (CAGR) of 7.4 percent. Functional beverage market is the fastest growing segment with CAGR of around 10 percent. Globally USA, Japan and European Union (EU) are the major market of nutraceuticals with an estimated share of 36, 22 and 21 percent respectively. In Japan, majority of nutraceutical products are classified as FOSHU (Food for Specific Health Applications) and more than 100 products are listed under the category. In India functional foods constitute 54 percent of nutraceutical market (1.0 billion US$) followed by 32 percent for dietary supplements and 14 percent for functional beverages. Functional foods in Indian market mainly consist of fortified foods and probiotics. Functional beverage category largely includes the fortified juices, energy drinks and glucose powder. Dietary supplements are composed of vitamin and mineral supplements, antioxidants, botanical extracts and certain macronutrients like fatty acids and amino-acids. Companies involved in manufacture and marketing of nutraceutical products mainly belong to the food (55%) and pharmaceutical (35%) industries. Strategic alliances are already in place among pharmaceutical and food companies. In India, nutraceuticals are marketed as Indian System of Medicine (ISM) drugs under the over-the-counter (OTC) category. No clinical validation of their safety or efficacy is required if therapeutically usefulness is mentioned in the literature. Currently, Indian functional foods market is estimated at $70 billion or 4% of processed food market and is growing at the rate of three times of processed foods. In developed markets, higher consumer awareness on health and wellness is being addressed through product innovations and marketing prowess of large players. While the ageing population needs more engineered foods, the younger population is demanding more fortified foods to get extra energy. Health-related issues -obesity and CHD -are forcing food processors to launch campaigns to promote low fat and carbohydrate diets or other such foods.
Probiotic dairy foods constitute the largest segment of dairy based functional foods. The global probiotic market is expected to record a CAGR of 12.6 percent and reach 32.6 billion US$ by 2014. Europe forms the largest market for probiotics with estimated value of 13.5 billion US$. Asia is second largest segments with an estimated market of 9.0 billion US$ and CAGR of 11.2 percent. Probiotic yoghurt, other probiotic dairy foods and probiotic supplements form the probiotic segment. Indian probiotic market is valued at US$ 2 million in 2010 and expected to grow four times by 2015. India accounts for less than 1.0 percent of global probiotic market.
At global level, Japan is the single largest market with per capita consumption worth $140 followed by the US and Europe with an estimated figure of $95 and $60 respectively.
There are a lot of products sold in the name of nutraceuticals in the Indian market. Close to around 100 products are even listed on the Internet along with the global companies and around 20 Indian companies have a record of producing nutraceuticals and marketing them globally. India is relatively a new market for such products. All major pharma players are in the process of entering this market. The level of exports from India is still small, estimated to be perhaps less than ` 750 crore, if one excludes Psyllium. The major markets for India are the US, Europe and Japan. India can become leader in this field as we hold key expertises as well as we are rich with the biodiversity.
Challenges in Development of Functional Dairy Foods
In India, we have traditional products touted as functional but have little scientific validation. Regulations will thus have to evolve to promote R&D, ensure validation and prevent exploitation of consumers. Companies will also have to be sincere and honest in their claims while marketing and communicating with consumers till appropriate regulations for scientific validation are evolved. Processors will need to provide an optimal merger between taste, convenience and health attributes. Companies will require expert knowledge in flavour masking, fortification know-how and delivery systems.
Technological challenges
Four different technological hurdles have to be overcome before a product containing bioactive substances is ready to consider marketing:
� Isolation of the desired components,
� Pre-establishment of the biological activity,
� Incorporation of the bioactive components into a formulated product,
� Verification of efficacy and safety of final product.
Such a sequence of experimental events is also required for the introduction of new food additives. This applies especially when the bioactive component is a completely new substance and never consumed before in significant amounts. Separation, purification and production at industrial level of such nutraceuticals must be thought in terms of integrated and high added value. Membrane technologies (Micro-filteration, Ultrafilteration and Nanofilteration) provide key opportunities to manufacture milk nutraceuticals in native state. The incorporation of bioactive components into processed foods, its delivery and bioavailability are other important issues that need reprisal.
A close interaction among chemist, nutritionists, medical practitioner, technologists and biochemists is essential to formulate, develop and validate the health claim of various types of functional foods and nutraceuticals. Regulatory authorities have also given due emphasis for the validation of health claims. Recently government has introduced the guidelines for the evaluation of probiotics for health claims.
Scientific validation of functional foods
The scientific evidence for functional foods and their physiologically active components can be categorized into four distinct areas: (a) clinical trials, (b) animal studies, (c) experimental in vitro laboratory studies, and (d) epidemiologic studies. Much of the current evidence for functional foods lacks well-designed clinical trials; however, the foundational evidence provided through the other types of scientific investigation is substantial for several of the functional foods and their health-promoting components. One must ensure the nature of claim for the ingredients present in the newly developed foods. Claims for many ingredients like extracts, amino-acids, minerals, vitamins and fibers etc, are already well known and only care must be taken to ensure the minimum that is required for imparting the health benefits.
Safety Issues
Although increasing the availability of healthful foods including functional foods in the diet is critical to ensuring a healthier population, safety is a critical issue. The optimal levels of the majority of the biologically active components currently under investigation have yet to be determined. The benefits and risks to individuals and populations as a whole must be weighed carefully when considering the widespread use of physiologically-active functional foods. Knowledge of toxicity of functional food components is crucial to decrease the risk: benefit ratio. The safety issues related to probiotic microorganisms that has to be considered includes:
� intrinsic properties of the probiotic strains
� pharmacokinetics of probiotic strains
� interaction between probiotic strains and the host
� Knowledge of toxicity of functional food components is crucial to decrease the risk: benefit ratio.
Future Prospects of Nutraceuticals and Functional Foods
Consumer interest in the relationship between diet and health has increased the demand for information on functional foods. Rapid advances in science and technology, increasing healthcare costs, changes in food laws affecting label and product claims, an ageing population, and rising interest in attaining wellness through diet are among the factors fuelling interest in functional foods. Credible scientific research indicates many potential health benefits from milk components. It should be stressed, however, that functional foods are not a magic bullet or universal panacea for poor health habits. Growth of nutraceuticals in Indian market is driven by several factors that includes the following:
Affluence
Increasing population with changing life-style owing to increase in proportion of working populations, more women workforce, sedentary life-style, higher disposal income and changing dietary habits indicate demand for health and functional foods. There is a rapid increase in the population of young people who have altogether different nutritional and food demands. Likewise number of aged persons is also on rise that necessasitate introduction of certain specialized foods for them.
Affordability
More than 50 percent household expenditure is only on food items, hence with additional disposal income due to the increase in per capita income would enable consumers to spend on functional foods. Moreover out of pocket expenditure which constitutes 64 percent of health care expenditure and rapid rise in health care cost also forces consumers to look for health and functional foods.
Awareness
Popularization of novel health foods trough print, electronic and other media sources resulted in creation of awareness among common people regarding the diet related health issues and prospective health components present in them. Physicians have started prescribing such products apart from regular medicines. Moreover, availability of diagnostic facilities at affordable cost enable people to monitor the critical health parameters such as Blood pressure, (BP), lipid profile, fasting glucose etc. to ensure the goodness of health and adopt corrective measure if desired.
Accessibility
More and more functional foods, beverages and dietary supplements are emerging at market place. Looking at the potential every year hundreds or multitudes of health and functional foods are being introduced in Indian market. Growth in retail sector has further fuelled the availability of such products to the consumers. Certain companies like Reliance, Apollo Pharmacy, Med Plus etc. have opened their stores for the marketing of functional foods.
Depending on the need these products may be broadly grouped into three sections.
Foundation needs
For maintaining normal growth and wellness, these products promote general well being and healthy life-style. The products include macro & micronutrients fortified raw materials like juices, flours, probiotic foods and herbal products such as chyawanprash. At present the market is ` 33.3 billion which is expected to grow ` 38.0 to 71.4 billion.
Condition specific needs
These require nutraceuticals under certain specific conditions mostly when these are deficient. The segment includes, diseased, pregnant, lactating, aged persons, infants, etc. The large population suffering with macro or micronutrient deficiency disorders, obese, suffering with cardiac ailments and osteoporotic, may need special dietary components. The products include supplements, antioxidants and botanicals. The market for such products is expected to grow to ` 50-99.5 billion from the current value of ` 10 billion.
Enhancement needs
These food items are designed to meet the enhanced nutritional requirement of specific groups including athletes. The products include high energy powders, protein powders or drinks, electrolytes, amino-acids and other ergogenic aids. The market is in infancy and expected to reach Rs. 1.5 billion.
| Dairy ingredients as nutraceuticals – market scenario |
| The increasing availability of milk and milk products has led to a lot of changes in the consumption pattern of Indian consumers over a period of time. Milk is available in a number of variants depending upon their composition or content.
Milk has always been considered as a whole food or a naturally functional food. Naturally functional foods are those which have naturally beneficial properties, they do not need to be fortified with anything. Milk is a unique food that has got power to sustain life in all stages of human development right from childhood to old age. Although today with increasing awareness among consumers, there is an increase in demand for low fat variants of milk & milk products such as skimmed, low fat, and double toned milk. To obtain these healthy variants, milk is highly processed during which the essential elements from milk are lost thus there is a need to fortify milk with the lost nutrients. Apart from these, there is another trend of milk and milk products with extended shelf-life. Dairy-based nutra The macro & micro components of milk have the potential of being nutraceuticals themselves. As a result of increasing awareness, the dairy benefits are understandable to the average consumer and dairy products available are affordable even with value-added benefits. Dairy nutra market Dairy Market Ingredients have a number of health benefits and it has been observed that many of them have nutraceutical potential. The dairy nutraceuticals market is segmented into major categories, based on dairy ingredients and their nutraceutical properties. Major categories
Although the dairy nutraceuticals market is at a nascent stage, it is poised for huge growth. Some of the factors which could act as drivers of growth for this industry are as below: Growth Drivers
Commercial uses of Dairy Nutraceutical Ingredients Dairy whey proteins find their major application in sports nutrition market. In India, since 2007, the sales of sports-nutrition products, mostly based on whey proteins, have doubled to reach $396 million in 2013. With increase in fitness & health-consciousness, this category is expected to witness an exponential increase in coming years. Apart from use in sports nutrition whey protein have other applications such as in dry blends, infant formula, dairy applications and other nutraceutical-pharmaceuticals applications. Milk in infant formulas The baby food and formula market in India had witnessed a CAGR of 4.18% from 2006-2011. In India, baby powder and food account for highest revenue generation in terms of export of dairy products. Milk as a carrier for nutraceuticals & other bioactive ingredients Food supplements Milk in medical foods Medical foods market revenue is expected to reach approximately US$4.2 billion in 2017. Way Forward |
NUTRACEUTICAL: A NEW SCOPE AND OPPORTUNITY OF HEALTHCARE
“Nutraceutical” was coined from “nutrition”and “pharmaceutical” in 1989 by Stephen Defelice, MD, founder and chairman of the Foundation for Innovation in Medicine (FIM), Cranford, NJ. According to him, nutraceutical can be defined as, “a food that provides medical or health benefits, including the prevention and/or treatment of a disease.” [Brower V., 1998]. Today, Nutraceutical in market consist of both traditional food and non traditional food.
Traditional food: Consist of natural, whole foods with new information about their potential health qualities, no change to actual foods. Example: lycopene in tomatoes, omega-3fatty acids in salmon.
Non traditional food: Resulting from agricultural breeding or added nutrients and ingredients, that is to boost their nutritional values. Example – β carotene enriched rice and soybeans. Cereals with added vitamins or minerals, orange juice fortified with calcium, cereals with added vitamins and minerals [Neutraceuticals. Aboutbioscience. Org.2007.]
Dietary supplement: FDA regulates both finished dietary supplement products and dietary ingredients. FDA regulates dietary supplements under a different set of regulations than those covering “conventional” foods and drug products. Under the Dietary Supplement Health and Education Act of 1994 (DSHEA):
• Manufacturers and distributors of dietary supplements and dietary ingredients are prohibited from marketing products that are adulterated or misbranded. That means that these firms are responsible for evaluating the safety and labeling of their products before marketing to ensure that they meet all the requirements of DSHEA and FDA regulations.
• FDA is responsible for taking action against any adulterated or misbranded dietary supplement product after it reaches the market.
Examples:
• Yogurts – Probiotics for intestinal health.
• Foods/cereals/snacks enriched with s oluble fibres, vitamins and minerals.
• Omega-3 milk in prevention of heart disease
• Canola oil with lowered triglycerides for cholesterol reduction
• Oats, bran, ps yllium and lignin’s fo r heart disease and colon cancer
• Prebiotics – oligofructose for control of in testinal flora
• Stanols (Benecol) in reduction of cholesterol adsorption
Medicinal Foods:
• Health bars with added medications
• Transgenic cows and lacto-ferrin for immune enhancement
• Transgenic plants f or oral vaccinatio n against infectious diseases
A Nutraceutical is a pharmaceutical-grade and standardized nutrient.[ Sarris et al.,2016] In the US, “nutraceuticals” do not exist as a regulatory category; they are regulated as dietary supplements and food additives by the FDA under the authority of the Federal Food, Drug, and Cosmetic Act.
Indian, Egyptians, Chinese and Sumerians are just a few civilizations that have used foods medicine. [Wildman and Robert E. C., ed. (2001).] “Let food be the medicine “ is a common misquotation[Cardenas and Diana (2013). ] attributed to Hippocrates, who considered by some to be the father of western medicine. Nutraceutical is a combination of two words [Juan Carlos]
- Nutrional and
2. Pharmaceutical. - Classification of nutraceuticals.
Regarding to nutraceuticals, they should be considered in two ways.
Nutraceuticals
1.Potential nutraceuticals
2.Stablised nutraceuticals
Classification of neutraceuticals based upon it therapeutical implications for treatment or prevention of Specific condition.
They are specially directed for its treatment, prevention or support are given in table-1
Table-1 Nutraceuticals used in various disease conditions
Classification on the bases therapeutically important compounds of the neutraceuticals products responsible for the health benefit as shown in table-2 [Vinod D. Rangari, 2007]
Role of Research and Development in nutraceuticals
• To test safety, purity and potency of products.
• To develop more effective and efficient means of producing ingredients for use in products.
• To develop testing methods for ensuring and verifying the consistency of the dosage of ingredients included in the company’s products.
• Develop the new products either by combining existing ingredients used in nutritional supplements or identifying new ingredients.
Nutraceutical use in some diseases
Glucosamine and Chondroitin
Glucosamine is a precursor to a molecule called a glycosaminoglycan-this molecule is used in the formation and repair of cartilage. Source-bovine or calf cartilage.Glucosamine sulphate in several.European countries used as first line of treatment for arthritis. There side effects and contraindications are less but diabetics need to be careful as glucosamine might have an effect on insulin resistance. Glucosamine sulphate stimulates the production of hyaluronic acid in joint fluid. Hyaluronic acid relieves pain and improves mobility by repairing particularly fermented milk products, orhave been investigated with regard to their medicinal use.
In vitro experiment of Glucosamine has shown a dose dependent increase in proteoglycan after administering it. It is marketed usually as hydrochloride or sulfate salt. Both compounds have anti inflammatory effects. [European Food Safety Authority, 2008]
Chondroitin-is glycosaminoglycan in cartilage that is responsible for resiliency of cartiliage.
Methylsulfonyl Methane:
MSM used as nutritional and dietary supplement used in combination with glucosamine and Chondroitin. Both compound used for pain and inflammation.MSM is the source of sulphur for the formation of the cartilage matrix or the antioxidant system [European Food Safety Authority, 2008]
China is grown commercially for its seeds rich in-α linolenic acid.
Alpha- linolenic acid (ALA):
α-Linolenic acid (ALA) is an n−3 fatty acid. It is one of two essential fatty acids.They cannot be produced within the human body, must be required through diet. ALA is an omega-3 fatty acid found in seeds (chia, flaxseed, hemp). Nuts (walnuts), and many common vegetable oils. Its structure, it is named all-cis-9,12,15-octadecatrienoic acid.[ Beare-Rogers (2001).]
ALA % in the table below refer to the oils extracted from each item.
| Common name | Alternate name | Linnaean name | % ALA (of oil) |
| Chia | chia sage | Salvia hispanica | 64% |
| Kiwifruit seeds | Chinese gooseberry | Actinidia chinensis | 62% |
| Perilla | shiso | Perilla frutescens | 58% |
| Flax | linseed | Linum usitatissimum | 55% |
| Lingonberry | cowberry | Vaccinium vitis-idaea | 49% |
| Camelina | camelina | Camelina sativa | 35-45% |
| Purslane | portulaca | Portulaca oleracea | 35% |
| Sea buckthorn | seaberry | Hippophae rhamnoides L. | 32% |
| Hemp | cannabis | Cannabis sativa | 20% |
| Walnut | English walnut / Persian walnut | Juglans regia | 10.4% |
| Rapeseed | canola | Brassica napus | 10% |
| Soybean | soya | Glycine max | 8% |
Probiotics, Prebiotics and Synbiotics
In Probiotics, according to a consensus definition, are ‘living micro-organisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition[Terry P et al., 2001, Hanif R et al., 2006]’,but alternatively probiotics are loosely known as live microorganisms belonging to natural biota with low or no pathogenicity, but with functions of importance to the health and well being of the host.[ Akubugwo IE et al., 2007, Eamonn MM ] Some Probiotic microorganisms such as Lactobacillus rhamnosus GG, Lactobacillus reuteri, bifidobacteria and some certain strains of Lactobacillus casei, the Lactobacillus acidophilus-group, Escherichia coli strain Nissle 1917, certain enterococci, especially Enterococcus faecium SF68, and the probiotic yeast Saccharomyces boulardii) mostly used in probiotic food, that are fermented milk products. New genera and strains of probiotics are emerging; some with high health benefits as in Lactobacillus plantarum isolates (PCS20, PCS22, PCS25 and PCS26) from Slovenian cheese with high antimicrobial and immunomodulatory capabilities. An international expert group of the International Life Sciences Institute (ILSI) has evaluated the categorized and published evidence of functionality of different probiotics in four areas of (human) application.
(i)Metabolism, (ii) Chronic intestinal inflammatory and functional disorders, (iii) Infections, and (iv) Allergy. [Eamonn MM], Probiotic have been shown to have applications in alleviating symptoms of allergies, cancer, AIDS ,respiratory and urinary tract infections.
A prebiotic is a selectively fermented ingredient or a fibre that allows specific changes ,both in the composition and activity of the gastro intestinal microflora.
A specific effects of prebiotics on health are indirect,namely prevention of diarrhea or obstipation,modulation of the metabolism of the intestinal flora,cancer prevention and effects on lipid metabolism.
Today,only bifidogenic,nondigestable oligosaccharides that fulfill all the criteria for prebiotic classification[Christina S Venter, 2007.]
Probiotics and prebiotics share unique role in human nutrition,but they are largely centre on manipulation of populations or activities of the microbiota that colonize the human GI tract.[ Akubugwo IE et al., 2007]
Fructosan,insulin that is obtained from Jerusalem artichoke tubers,Helianthus tuberosus,family composiate or raw chicory is the best known prebiotics.
Food supplements such as fructo-oligosaccharides,(FOS) that have more long lasting effectas they encourage the growth of Bifidobacteria, that is largely present in the gut.[ Dr. Vinod D. Rangari] 10g of FOS is needed daily.
Micronutrients and Micronutrients
Vitamins:-
Deficiency of any kind of vitamins can cause distinguishable clinical symptoms.some nutraceuticals or nutritional therapy products contain some vitamins,such as vitamin A,vitamin Bs ,vitamin C ,vitamin D and vitamin E.
Large portion of vitamin sources in human is from plant foods.
“Golden rice” a transgenic rice with a high level of the provitamin A betacarotinoid in its grains.
Today ,with the golden rice-absorption studies is being carried with out with humans,to taste the efficiency of absorption and conversion of beta carotene into vitamin A .
Synthesis of both foliate (vitamin B11) and riboflavin(vitamin B2) are synthesized by Lactococcus lactis.
Vitamin C is essential to prevent disease associated with connective tissue and to improve cardiovascular and immune cell functions.
Minerals: – deficiency of minerals make a serious health problems.Ca, I, Zn, Fe, Mn, etc. are essential components for human health’s.
Mineral deficiency may generally cause inn infants and in children’s. Ca, Zn, Fe, and other minerals are taking from both meats and plant foods.
The limit of effectiveness of these supplements such as dietary habits, lipids and vitamins cofactors, or minerals-minerals interactions during absorption.
Health status of individuals, can also influence there absorption. Neverthlesness , increasing dietary Ca, Fe and Zn in plant. Foods is an important strategy to enhance mineral nutrition. [Tuohy K et al., 2002]
Flavonoids:
Tomatoes contain high level of flavonols such as quercetin ,kaempherol and glycosides and some flavones such as luteolin, lycopene and luteolin-7-glycosides in there peel tissue,the level of resveratrol in brassica napus seed also increased. Flavonoids are absorbed from gastro intestinal tract of human and animal and excreted either unchanged or as flavinoid metabolites in the urine and feaces.[ Tuohy K et al., 2002]
Terpenoids:
Terpenoids are the most diverse and largest class of plant natural products with wide industrial application, a provitamin A, vitamin E, flavors, pharmaceuticals, perfumes, insecticides, and anti-microbial agent Epidemiological studies have clearly shown the great benefits of consumption of tomato to human health due to tomato carotenoids, mainly lycopene, b- carotene, and lutein.[ Tuohy K et al., 2002]
Nutraceuticals and diseases:
Nutraceuticals against Alzheimer’s disease (AD)
Alzheimer’s disease (AD), also called senile dementia of the Alzheimer type (SDAT), primary degenerative dementia of the Alzheimer’s type (PDDAT), or simply Alzheimer’s, is the most common form of dementia. The various nutraceuticals which are used to cure Alzheimer’s disease is as follow:- Antioxidants Antioxidants are very essential in the treatment of almost all diseases because most chronic diseases carry with them a great pact of oxidative stress. Oxidative stress plays a chief job in neurodegenerative diseases such as Alzheimer’s disease (AD), Parkinson’s disease (PD), and Huntington’s disease (HD). Oxidative stress is accelerated by the ageing process along with lack of dietary antioxidants. A huge number of studies have found an association between high dietary antioxidant intake and a decreased risk of AD which is very imperative because preventing a disease is significantly easier than treating it. So prevention is key and researches suggest that preventing AD is actually not that complex. Treatment with antioxidants is a hopeful loom for slowing disease progression. There is an ongoing study with vitamin E to see if it really slows AD progression. An assessment was done by isolating the patients into two groups one is treated with 1000 IU of vitamin E and at least 5 mg of donepezil (Aricept) and the other who did not take any vitamin E. Consequences showed that those taking the permutation therapy declined at a drastically lower rate. Food utilization studies have had similar outcomes. There are plentiful antioxidants in food, you get a surplus of them – everything from flavonoids to well known antioxidants like vitamin E and vitamin C.
[ Klatte ET, et al., 2003]
Cardiovascular diseases:
Worldwide, the burdens of chronic diseases like cardiovascular diseases, cancers, diabetes and obesity is rapidly increasing. In 2001, chronic diseases contributed approximately 59% of the 56.5 million total reported deaths in the world and 46%of the global burden of disease. Cardiovascular diseases (CVD) is the name for the group of disorders of the heart and blood vessels and include hypertension (high blood pressure), coronary heart disease (heart attack), cerebrovascular disease (stroke), heart failure, peripheral vascular disease, etc. In 1999 CVD alone contributed to a third of global deaths and by 2010 it would be the leading cause of death in developing countries. Majority of the CVD are preventable and controllable. It was reported that low intake of fruits and vegetables is associated with a high mortality in cardiovascular disease. [Rissanen TH et al., 2003, Temple WJ and Gladwin KK, 2003]. Many research studies have identified a protective role for adiet rich in fruits andvegetables against CVD[Hu FB and Willett WC, 2002] . This apart, nutraceuticals in the form of antioxidants, dietary fibers, omega-3 polyunsaturated fatty acids (n-3 PUFAs), vitamins, and minerals are recommended together with physical exercise for prevention and treatment of CVD. It has been demonstrated that the molecules like polyphenols present in grapes and in wine alter cellular metabolism and signalling, which is consistent with reducing arterial disease [German JB and Walzem RL, 2000]. Flavonoids are widely distributed in onion, endives, cruciferous vegetables, black grapes, red wine, grapefruits, apples, cherries and berries. [Hollman PCH et al., 1996] Flavanoids in plants available as flavones (containing the flavonoid apigenin found in chamomile); flavanones (hesperidins – citrus fruits; silybin- milk thistle flavonols (tea: quercetin, kaempferol and rutin grapefruit; rutinbuckwheat; ginkgo flavonglycosides – ginkgo)[ Majoa, DD et al., 2005] play a major role in curing the cardiovascular diseases[Cook NC and Samman S, 1996, Hollman PCH et al., 1999] . Flavonoids block the angiotensin-converting enzyme (ACE) that raises blood pressure; by blocking the “suicide” enzyme cyclooxygenase that breaks down prostaglandins, they prevent platelet stickiness and hence platelet aggregation. Flavonoids also protect the vascular system and strengthen the tiny capillaries that carry oxygen and essential nutrients to all cells.
Parkinson’s disease:
Parkinson’s disease is a brain disorder that results from nerve damage in certain regions of the brain causing muscle rigidity, shaking, and difficult walking [Losso JN, 2003] usually occurring in mid to late adult life. Canadian researchers indicated that vitamin E in food may be protective against Parkinson’s disease. [Latif S et al., 2007]Creatine appeared to modify Parkinson’s disease features as measured by a decline in the clinical signs. [Brower V, 2005] Researchers have also studied glutathione to determine its effect on nerve and its power as an antioxidant. The appropriate long-term dosing, side-effects and the most effective method of administration are not yet clear. Nutritional supplements have shown some promising results in preliminary studies, it is important to remember that there is not sufficient scientific data to recommend them for Parkinson’s disease at present. The patients should be cautioned that over-thecounter medications do have side effects and interactions with other drugs and are also expensive.
Obesity
Obesity is a complex condition, with serious social and psychological dimensions, affecting virtually all ages and socioeconomic groups. The worldwide existence of obesity nearly doubled between 1980 and 2008. [World Health Organization] According to country estimates for 2008, over 50% of both men and women in the WHO European Region were overweight, and roughly 23% of women and 20% of men were obese.[ World Health Organization]Given the worldwide increase in obesity and its health consequences, efficient strategies for its prevention and treatment are important. It has been recommended that weight reduction programs focus on achieving a modest weight loss of 7–10% of the initial weight [Grundy SM et al., 2005]
Prevention or Treatment — requires modification of one or both components of energy balance. Approaches to weight management (including a functional food approach) therefore can target multiple aspects of the energy balance systems: food intake, energy expenditure, and energy storage. All of these approaches are currently being taken by pharmaceutical companies; however, developing functional foods designed for weight management may be a more attractive approach for dealing with the 61% of the population that is currently overweight or obese. [Hil JO and Peters JC, 2002]
In Apoptosis and Disease
Prevention It has been suggested by various epidemiological and animal model studies that nutraceuticals, mostly photochemical derived from nutritional or medicinal plants such as tea, garlic, ginger, soya bean and others may have chemo preventive activity. Their mechanism of reducing cancer incidence in these studies is closely related to apoptosis. There is a vast amount of information in the literatures, which supports the effects of nutraceuticals in cultured human cells, specifically in apoptosis. In this section, we review effects of some selected photochemical that belong with the following structural classes: carotenoids, flavonoids, stilbenes, or other sulphur-containing compounds.
Currently, due to the lack of enough knowledge about usage, outcome, and safety of many nutraceuticals, phytonutrients as well as their corresponding therapies, many efforts have been put on these studied. However,
from many aspects of nutritional value including quality and quantity, our food is very limited in supplying adequate nutrients for human being, as indicated by an investigation.
NUTRACEUTICALS AND FUNCTIONAL FOODS
Compiled & Shared by- Team, LITD (Livestock Institute of Training & Development)
Image-Courtesy-Google
Reference-On Request.
