Nutraceuticals

#pharmacy #pharmacognosy #phytochemistry #drsiddhiupadhyay #nutraceuticals

1. NUTRACEUTICALS DR. SIDDHI UPADHYAY H.O.D. & ASSOCIATE PROFESSOR Dept. of Pharmacognosy and Phytochemistry SIGMA INSTITUTE OF PHARMACY

2. Content Introduction Classification Marketed Nutraceutical Products Advantages Disadvantages Examples of Nutraceuticals

3. Introduction

4. The Indians, Egyptians, Chinese, and Sumerians are just a few civilizations that have used food as medicine. Hippocrates, considered by some to be the father of Western medicine, said that people should “Let food be thy medicine.” The modern nutraceutical market began to develop in Japan during the 1980s. In contrast to the natural herbs and spices used as folk medicine for centuries throughout Asia, the nutraceutical industry has grown alongside the expansion and exploration of modern technology. history

5.  Nutraceutical can be defined as “ A food or part of food or nutrient, that provides health benefits, including the prevention and treatment of a disease.”  Nutrition Business Journal states that it uses the term nutraceutical for anything that is consumed primarily or particularly for health reasons. Based on that definition, a functional food would be a kind of nutraceutical.  The term “Nutraceutical” was coined from “ Nutrition” & “Pharmaceutical ” in 1989 by Stephen definition

6. CLASSIFICATION

7. Potential Nutraceutical - one which has promising approach towards particular health or medicinal benefit. Established Nutraceutical – A Potential Nutraceutical becomes Established Nutraceutical only after there are sufficient clinical data to demonstrate such a benefit. Classification of nutraceuticals based on their potential

8. 1 . Pla n ts - Tomato, Garlic, algae, Fruit pod extracts 2. Animals - Shark liver oil, Cod liver oil Minerals - Calcium, Magnesium, Phosphorous Microorganism - Bifidobacterium, Lactobacilli Classification of nutraceuticals based on their source

9.  Isolated nutrients,  Dietary supplements,  Genetically engineered “designer” food,  Herbal products,  P rocessed pro d uct s s uc h a s c e r eal s , s o ups , a n d beverages Classification of nutraceuticals based on their forms

10. DIETARY SUPPLEMENTS Probiotics, Prebiotics, Antioxidants, Enzymes, etc. HERBAL/ PHYTOCHEMICALS Herbs or Botanical products. NUTRIENTS Vitamins, Minerals, Amino Acids, Fatty acids, etc. Classification of nutraceuticals based on supplements

11. Classification of nutraceuticals based on CHEMICAL GROUPS Sr . N o Class Examples 1 Inorganic mineral supplements Minerals 2 Probiotics Helpful bacteria 3 Prebiotics Digestive enzymes 4 Dietary fibres Fibres 5 Antioxidants Natural antioxidants 6 Phytochemicals Fatty acids Omega 3 fatty acids Phenolics Tea polyphenols Isoprenoids carotenoids Lipids Sphingolipids Proteins soyaproteins 7 Herbs as functional food --------

12. Class /components source Potential benefit Beta-carotene Carrots, various fruits Neutralizes free radicals, which may damage cells; bolsters cellular antioxidant defenses Lycopene Tomatoes May contribute to maintenance of prostate Mono saturated fatty acids Tree nuts May reduce risk of coronary heart disease Flavonols Onions, apples, tea, broccoli Neutralize free radical, which may damage cells;bolster cellular,antioxidation defences Soy protein Soybeans and soy- based food May reduce risk of coronary heart disease Lactobacilli, bifidobacteria Yogurt, other dairy and nondairy applications health and systematic immunity Classification of nutraceuticals based on their chemical constituents

13. Class / c o m p on e n ts Source Potential benefit 1. Fatty acids CLA Milk & Meat Improve body composition, reduce cancers Reduce CVD & improve mental, visual function n-3 FA(DHA, EPA) Fish oils, berseem & maize f o d de r,m us t a r d ,l i ns e ed , rapeseed

14. Class / c o m p on e n ts Source Potential benefit 2. Polyphenols A n t h o c y a n idin e Catechins F r u i t s Nutralises free radicals, reduce risk of cancer Tea,babul pods,mustard cake,rape seed,salseed Citrus Fruits, vegetables,soya bean Cocoa, chocolate,tea,rape seed F l avo n on e Flavones p r oa nth oc y a ni dine Reduce CVD

15. 3. Saponins Soybeans,GNC,lucer ne,chick pea Lower cholesterol, anti cancer 4.Probiotics / Prebiotics / Synbiotics Improve GI health Lactobacillus Fructo - o l i g o sacc h a ri de s Dahi,yogurt Whole grains, onions, combination of Pro & Prebiotics 5.Phytoestrogen Daidzein , Zenistein Soybean, flax, lentilseed,maize, berseem,lucerne,sub abul fodder Flax,rye, vegetables Reduce menopause symptoms,  bone health L i gna ns Reduce cancer and heart diseases

16. 6.Caroteinoids  - caroteine Berseem,lucerne ,oat & maize fodder, Carrots, vegetabels,fruits vegetabels E g g s , c i t r u s , c o r n Tomatoes Nutralises free radicals Luteine Ze o xa nt h i n e Lycopene Healthy vision Reduce prostate cancer 7.dietary fiber Insoluble fiber Wheat bran Reduce breast, colon cancer Reduce CVD  -glucan Whole grain Oats Cereal grains

17. MARKETED NUTRACEUTICAL PRODUCTS

18. Brand name Function B eta t e n e C a r o t e n o i d s Immune function X a n g o ld Lutein esters Eye health L i p oec  -lipoic acid Potent ant i o x i d a nt CHD reduction G e ne r o l Phytosterol Premium p r o b i ot i cs Soylife probiotics Intestinal disorder Soyabean p h y toe s t r o gen Bone health Components

19. Brand name Z-trim Function Zero calorie fat replacer Prostate health Linumlife Lignan extract flax Fe n u l i fe Fenugreek ga l ac t o m an n o n Green tea extract  3 FA, DHA, EPA Control blood sugar T ea m a x Marinol Potent antioxidant Heart health protection Weight loss ingredient C l ar in o l C L A C h o l es t a id S a po nin Reduce cholesterol C o m p o nen t s Wheat

20. advantages

21.  Nutraceutical have the potential to play a role in healthy eating and to contribute to the prevention and treatment of diseases.  Since new molecule is difficult to discover and more expensive and risky then ever before, many pharmaceutical companies are now trying to nutraceutical so that there is undoubtedly a very huge and growing market.  The belief among consumers that these “food like substances” are either harmless or least toxic as compared to conventional pharmaceuticals.

22.  The role of nutraceutical in treating inappropriate dietary habits are seen as contributing to the leading cause of deaths of due to coronary heart disease, certain type of cancers etc.  Nutraceutical are gaining popularity as people are relying on them for safeguarding their health and avoiding side effects associated with drugs as well long history of use and better patient tolerance as well as public acceptance.  Plants constitute to be a major source of new lead generation of nutraceutical.

23. All therapeutic areas such as, Sleeping disorders Digestion problems Prevention of certain cancers (Colorectal cancer) Osteoporosis Blood pressure Cholesterol lowering (garlic) Neurological disorders (Autism) Diabetes etc..

24. DRUG NUTRACEUTICAL Disease t r eatment PREVENTION Health benefit

25. disadvantages

26.  Not subjected to same testing and regulations as pharmaceuticals  Majority not regulated by FDA in USA  Companies creating unregulated products to create a wide profit margin  Bioavailability of nutrients is lower  No regulatory definition

27. Examples of Nutraceuticals

28. INORGANIC MINERAL SUPPLEMENT Calcium Magnesium Manganese Boron Copper Zinc Phos p horus

29. PROBIOTICS Live microorganisms which, when administered in adequate amounts, confer a health benefit on the host Species of Lactobacillus Bifidobacterium yeast Saccharomyces cerevisiae some E. coli and Bacillus species are also used as probiotics

30. PREBIOTICS Nondigestible substances that provide a beneficial physiological effect for the host by selectively stimulating the favorable growth of a limited number of indigenous bacteria. Commonly known prebiotics are: Oligofructose Inulin Galacto-oligosaccharides Lactulose

31. DIETARY FIBRES Dietary fibers are of two types: Water insoluble fibers Water soluble fibers Daily recommended intake is 30-40 gms. SOURCES : Whole grain cereals, wheat products. Oats , dried beans, legumes.

32. ANTIOXI D ANTS Antioxidants are of 3 categories: True antioxidants Reducing agents Antioxidant synergists Deficiency causes diseases like cancers, rheumatoid arthritis, alzheimers disease, cardiovascular diseases.

33. ANTIOXIDANT SOURCE VITAMINS vitamin C Citrus fruits, vegetables vitamin E Grains ,nuts, oils CAROTENOIDS Lycopene Tomatoes Beta carotene Carrots, sweet potato XANTHOPHYLLS Beta cryptoxanthin Mango ,papaya,oranges FLAVANOIDS Rutin Tobacco, eucalyptus species Luteolin Lemon, red pepper, olive Quercitin Onion, apple skin ,black grapes Kaempferol Grape fruit , tea Liquiritin liquorice

34. HERBS AS FUNCTIONAL FOODS FLAX SEEDS SOURCE : Linum usitatissimum. FAMILY : Linaceae. CHEMICAL CONSTITUENTS : Gamma linolenic acid Alpha linolenic acid Secoisolariciresinol(SDG) Lignans, proteins.

35. FLAX SEEDS USES : Prevents mammary, colon and rectal cancers. Reduces BP in hypertensive patients. Reduces diabetes and coronary heart diseases.

36. GINKGO BILOBA FAMILY : Ginkgoaceae CHEMICAL CONSTITUENTS : Bilobelin, ginkgetin, iso g in k g eti n , f l a v anol s , ginkgolides A,B,C. USES : In treating asthma, impairment of memory. Leaves are able to alleviate the adverse effects of PAF.

37. MECHANISM OF ACTION 14

38. SPIRULINA SOURCE : Spindina platensis or s.maxim FAMILY : Oscillatoriaceae CHEMICAL CONSTITUENTS Gamma linoleic acid, Oleic acid , Glycolipids and sulpholipids. Rich in vitamin B and betacarotenes. Phycocyanin.

39. SPIRULINA USES : Immunostimulant activity. Management of HIV and other viral infections such as herpes, cytomegalovirus, influenza, mumps To treat arthritis, atherosclerosis, diabetes and aging process

40. KARELA SOURCE : Momordica charantia FAMILY : Cucurbitaceae USES : Hypoglycemic effect Extract of karela increases rate of glycogen synthesis by 4-5 fold in liver.

41. TURMERIC a.c.c. - CURCUMINOIDS SOURCE : Rhizomes of Curcuma longa FAMILY : Zingiberaceae CHEMICAL CONSTITUENTS : Curcumin, desmethoxy curcumin, bisdesmethoxy curcumin USES : Antimicrobial activity Recent findings indicate that it has integrase enzyme inhibitor activity

42. SOYA PRODUCTS SOURCE : Glycine max FAMILY: Leguminoseae CHEMICAL CONSTITUENTS : Daidzein, genistein USES : Prevents estrogen–dependant cancers Geinstein inhibits protein tyrosine kinase and DNA topoisomerase-II

43. GARLIC SOURCE : Bulbs of Allium sativum FAMILY: Liliaceae CHEMICAL CONSTITUENTS : Allicin , allin , ajoene USES : In treatment of hyperlipidaemia. It shows antihypertensive, hypoglycemic, anti spasmodic activity. Prevents colon and lung cancers.

44. TOMATO LYCOPENES SOURCE : Lycopersicon esculentum FAMILY: Solanaceae CHEMICAL CONSTITUENTS : Lycopene USES : Prevents prostate cancer Reduces risk of cancers of digestive tract, pancreas, cervix, bladder and skin.

45. FENUGREEK SOURCE : Trigonella foenum-graecum FAMILY: Leguminoseae CHEMICAL CONSTITUENTS : Alkaloids (gentianine and trigonelline) flavanoids, coumarins, proteins,amino acids, steroid saponins.

46. FE N UGRE E K USES : In treatment of anorexia, gastritis. Fenugreek possess laxative, expectorant, demulcent properties. Shows hypoglycemic and hypocholesterolemic properties

47. GINSE N G SOURCE : Panax ginseng FAMILY: Araliaceae CHEMICAL CONSTITUENTS: P r o t opana x adiol Polysaccharides Starch, sterols Polyacetylenes, choline, Vitamins B1,B2,B12, Pantothenic acid, biotin.

48. GINSENG USES : Ginseng helps the body to cope with stress and fatigue In treatment of hypertension and hypoglycemia Modifies liver function and metabolism.

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