BP 812 ET. DIETARY SUPPLEMENTS AND NUTRACEUTICALS

About Course

Scope :
This subject covers foundational topic that are important for understanding the need and
requirements of dietary supplements among different groups in the population.
Objective:
This module aims to provide an understanding of the concepts behind the theoretical
applications of dietary supplements. By the end of the course, students should be able to :
1. Understand the need of supplements by the different group of people to maintain
healthy life. 2. Understand the outcome of deficiencies in dietary supplements.
3. Appreciate the components in dietary supplements and the application.
4. Appreciate the regulatory and commercial aspects of dietary supplements including
health claims.

References:
1. Dietetics by Sri Lakshmi
2. Role of dietary fibres and neutraceuticals in preventing diseases by K.T Agusti and
P.Faizal: BSPunblication.
3. Advanced Nutritional Therapies by Cooper. K.A., (1996).
4. The Food Pharmacy by Jean Carper, Simon & Schuster, UK Ltd., (1988). 5. Prescription for Nutritional Healing by James F.Balch and Phyllis A.Balch 2
nd Edn.,
Avery Publishing Group, NY (1997). 6. G. Gibson and C.williams Editors 2000 Functional foods Woodhead Publ.Co.London.
7. Goldberg, I. Functional Foods. 1994. Chapman and Hall, New York.
8. Labuza, T.P. 2000 Functional Foods and Dietary Supplements: Safety, Good
Manufacturing Practice (GMPs) and Shelf Life Testing in Essentials of Functional
Foods M.K. Sachmidl and T.P. Labuza eds. Aspen Press.
9. Handbook of Nutraceuticals and Functional Foods, Third Edition (Modern Nutrition)
10. Shils, ME, Olson, JA, Shike, M. 1994 Modern Nutrition in Health and Disease. Eighth
edition. Lea and Febiger

Course Content

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- α and β-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, α- Lipoic acid, melatonin Synthetic antioxidants: Butylated hydroxy Toluene,

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.

Student Ratings & Reviews

No Review Yet

About Course

What Will You Learn?

Course Content

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..

Student Ratings & Reviews

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..