classification of nutraceuticals based on their chemical nature

1) carbohydrates- ascorbic acid, oligo-saccharides, non-starch polysaccharides
2) structural lipids and fatty acids-omega -3 PUFA, Conjugated linoleic acid(CLA)

1. NUTRACEUTICAL FACTORS BASED ON CHEMICAL NATURE PRESENTED BY  FASEEHa.R

2. NUTRACEUTICAL The term Neutraceuticals was coined by Dr. Stephen De Felice Nutraceutical – any substance that is food or a part of food and provides medical or health benefits , including the prevention and treatment of disease.

3. CARBOHYDRATE Carbohydrate is one of the 3 basic macronutrient It includes sugars, starches and fibers  whose major function is to provide energy for body especially brain and muscle The carbohydrate that has nutraceutical applications include- ascorbic acid, oligosaccharides, non- starch polysaccharides. Beneficial health impacts- specific chronic disease such as cancer, diabetes, CVD, obesity and various gastrointestinal disorder

4. 1) ascorbic acid Glucose derivatives- one of the most recognizable nutraceutical substances and very popular supplement It functions as an antioxidant Sources- citrus fruits- orange, kiwi, grapefruit, brocolli,strawberries Benefits- necessary for healthy bones, gums, teeth and skin, helps in wound healing, prevent common cold It is a powerful antioxidant and free radicle scavenger that protects our tissue, cell membrane and tissue from oxidative damage

5. Oligosaccharides and polysaccharides Plants produce oligosaccharides that appear to function as prebiotic substances Prebiotic- non digestible food ingredients that benefits the host by selectively stimulating the growth or activity of 1 or a limited no. Of bacteria in the colon Plant polysaccharides are n readily available energy source for humans as they are resistant to secreted digestive enzymes These grouped with phenolic compounds- lignin to form fibers has nutraceutical application Fibers- play structural role in plants Eg - cellulose, hemicellulose Role- tissue repair after trauma Human milk contain has oligosaccharides play important role in postnatal period 0.7-1.2g present Monomers present are d-glucose, d-galactose, N-acetyl glucosamine, fructose and sialic acid

6. 2) non starch polysaccharides Divided into homogenous and heterogenous polysaccharides 1.cellulose - homologous non starch polysaccharides-repeating units of glucose monomers Present in cell wall of plants as microfibril bundles 2.hemicellulose - found in association with celluose in plant cell wall Composed of pentoses- xylans , mannans, galactans , arabicans and hexoxes and uronic acid

7. 3. chitin - polymer of N- acetyl glucosamine found in shells of insects Recently used as dietary supplement for weight loss 4. Marine polysaccharides - has various health benefits –anticancer , anti-inflammatory, anti-oxidant, anti-microbial properties Eg. Brown, green and red algae Decreases plasma total cholesterol and LDL cholesterol 5.Glycosaminoglycans - found in animal connective tissue GAG and chondroitin sulphate used as nutrition supplements for joint injuries and joint inflammatory disorder Components of extracellular substance surrounding collagen and elastin fibres and connective tissue and bones Eg - hyaluronic acid –present in synovial fluid Contains- b-glucuronic acid and N-acetyl glucosamine Eg - chondroitin sulphate- present in cartilage and bones Contains- b-glucuronic acid and N-acetyl galactosamine

8. Fatty acids and structural lipids Present researchers have found various fatty acids have funtional properties 1. omega- 3 PUFA- found in higher concentration in plants , fishes and other marine animals Fish oil include- EPA,DHA,DPA SOURCE-fish oils, maize,mustard,linseed , rapeseed, tuna Benefits- reduce CVD and improve mental and visual function, reduce inflammatory and immunological disease Plants use this as second messenger to form jasmonic acid when plant tissue is under attack-insect feeding

9. 2. conjugated linoleic acid(CLA) It is produced by bacteria Source- cheese, meat,milk,butter , yogurt Benefits- improves body composition and reduce cancers, anti carcinogenic effect , decrease the LDL in rabbit and decrease artherosclerosis lesions For dairy products the CLA- 30mg/g of fat Food processing methods like frying, baking, boiling did not affect or change CLA content