Role of Nutraceuticals in Disease
Prevention
Dr.Rashmi Minj
Professor and Dean
Dept. of Food and Nutrition
Govt.D.B.Girls’ Post Graduate
College,Raipur.India
Greek physician HIPPOCRATES
KNOWN AS FATHER OF MEDICINES
SAID
“LET FOOD BE THY MEDICINES”
An Apple a Day Keeps the Doctor Away.
The term “Nutraceutical” was coined from
“Nutrition” & “Pharmaceutical” in 1989 by
Stephen De Felice,
MD, Founder and Chairman of the
Foundation for Innovation in Medicine (FIM).
There is a fine line between functional food,
Nutraceuticals and Diet Supplement.
NUTRACEUTICAL
NUTRACEUTICALS
Nutrient and non-nutrient compounds
in food that have health promoting,
disease prevents or medicinal
proporties are called Nutraceuticals.
FUNCTIONAL FOOD
The food, which is used for the benefit of the
human being without knowing the exact
effect of food , what and how? is called
functional food.
NUTRACEUTICALSWhen functional food is used for the
treatment or prevention of disease(s) other
than anemia it is called Nutraceuticals.
DIETARY SUPPLEMENTS
A product (other than tobacco) that is intended to
supplement the diet and bears or contains one or
more of the following dietary ingredients: a vitamin,
mineral, amino acid, herb, or other botanical (or a
metabolite or concentrate of any of the listed
materials); is intended for ingestion in the form of a
capsule, powder, softgel, or gelcap; and is not
represented as a conventional food or as a sole item
of a meal or diet.
Functional foods, as defined by the American Dietetic
Association, are products whose nutritional value is
enhanced by the addition of natural ingredients.
Functional foods may provide specific health benefits
beyond basic nutrition when consumed as part of a varied
diet.
According to the American Nutraceutical Association, are
functional foods with potentially disease-preventing and
health-promoting properties. They also include naturally
occurring dietary substances in pharmaceutical dosage
forms. Thus, they include "dietary supplements" as
defined by the Dietary Supplement Health and Education
Act of 1994 (DSHEA).
Diet related chronic diseases such as Heart
Disease, Cancer, Stroke, Diabetes can be
decreased significantly through the proper
use of Nutraceuticals.
Why nutraceuticals……………?
The regular consumption of synthetic drug
may cause organ failure and so many other
after effects. Now again medical science
realizing the importance of food in treatment
and prevention of diseases.
SOME FACTS…
Diet-related chronic diseases such as heart disease,
cancer, stroke, diabetes, and arteriosclerosis result
in an estimated annual loss to the U.S. economy of
more than $70 billion in medical and productivity
costs, not counting premature deaths associated
with these illnesses (Frazao 1999).
Numerous epidemiological studies
suggest that the risks for many chronic
diseases are diet related and could be
decreased significantly through the
change of dietary habits.
The White House’s 1969 Conference on
Food, Nutrition and Health often is
acknowledged as the first official
recognition by the U.S. government that
diet, and specifically food components,
Can affect health.
By the mid-1980s, food processors (most
notably Kellogg, with its bran cereal
campaign)and the National Cancer Institute,
which had begun promoting a diet of highfiber foods for the prevention of colorectal
cancer, began marketing jointly certain
foods on the basis of health benefits .
General’s Report on Nutrition and Health, which
stated that five of the ten leading causes of death
in the United States are diet-related diseases,
including certain types of cancer, coronary heart
disease , stroke, other atherosclerotic diseases, and
diabetes mellitus (U.S. Surgeon General 1988).
These five diseases, responsible for approximately
two-thirds of the more than two million deaths
annually in the United States, also cause diminished
productivity, economic hardship, and suffering.
Classification of Nutraceuticals
Nutraceuticals is a term used to describe
any product derived from food sources
that provides extra health benefits in
addition to the basic nutritional value
found in foods. Products typically claim to
prevent chronic diseases, improve health,
delay the aging process, and increase life
expectancy.
Nutraceuticals can be classified in to two
groups1.Potential nutraceuticals.
2.Established nutraceuticals.
Established nutraceuticals.Probiotic
.Prebiotic
.Dietary fibre
.Omega 3 fatty acids.
.anti oxidants.
Examples of Functional Food Components of
NUTRCEUTICAL
Carotenoids
Functional components
Source
Potential benefits
Source: International Food Information Council
Alphacarotene/Betacarotene
Lutein
Lycopene
Carrots, Fruits,
Vegetables
Neutralize free
radicals, which
may cause
damage to cells
Reduce the risk of
Green vegetables mascular
degeneration
Tomato products Reduce the risk of
(ketchup, sauces) prostate cancer
Lycopene is a phytochemical (phyto plant) that gives tomatoes their red color
and appears to offer potential health
benefits. Lycopene is the most potent free
radical scavenger of all the caretonoids. It
is four times powerful than Alphacarotene regarding its anti carcinogenic
effect on endometrial cells.
•Supports cardiovascular health
•Supports prostate health
•Helps prevent DNA and cell damage
•Supports healthy and radiant skin
Prebiotics/Probiotics
Improve quality
1.Jerusalem
1.Fructoof intestinal
artichokes,
oligosaccharides
microflora;
shallots, onion
(FOS)
gastrointestinal
powder
health
Improve quality
of intestinal
1.Yogurt, Other
1.Lactobacillus
microflora;
dairy
gastrointestinal
health
Probiotics
LACTOBACILLUS SPECIES
L-CASEI
L-RHAMNOSUS
L-ACIDOPHILUS
L-PLANTARUM
L-HELVETICUS
LACTOBACILLUS
SOY PHYTOESTROGENS
1.Isoflavones:
Daidzein
Genistein
Menopause
symptoms, such
1.Soybeans and
as hot flashes
soy-based
Protect against
foods
heart disease
and some
cancers; lower
LDL and total
cholesterol
SOY FOODS………..
Phenols
Anthocyanidins
Fruits
Catechins
Tea
Flavones
Citrus
Neutralize free
radicals;
reduce risk of
cancer
Neutralize free
radicals;
reduce risk of
cancer
Neutralize free
radicals;
reduce risk of
cancer
Green tea has been associated with a
number of health benefits.
Astaxanthin is a red colored carotenoid pigment
that naturally occur, Salmon has been associated
with numerous health benefits; in turn some of
these have been traced to astaxanthin.
Astaxanthin has been studied to have very
powerful anti-inflammatory properties, hence
enhancing its function in eye, heart and joint
health.
A subset of flavonoids termed anthocyanins
has been found to have significant research
associated with benefits in brain health, and
to hippocampal function in particular.
Anthocyanins, found in brightly colored fruits
such as berries and other foods, provide
antioxidant/anti-inflammatory mediated
benefits and support neurogenesis in
hippocampal tissue.
DIETARY FIBER
Insoluble
Fibre
BetaGlucan
Wheat Bran
Oats, barley
Reduce risk of breast
or colon cancer
Reduce risk of
cardiovascular
disease. Protect
against heart disease
and some cancers;
lower LDL and total
cholesterol
•Contains 19 amino acids, the building blocks of protein,
including all eight that are essential for life.
•Contains 21 trace minerals, including germanium, an anticancer trace mineral rarely found in foods.
Contains more protein than whole wheat (13 percent).
•Contains a complete spectrum of antioxidant carotenoids,
including beta-carotene (a better source than even carrots!)
and zeaxanthin (protects the eyes). Goji berries are the
richest source of carotenoids of all known foods.
Contains Vitamin C at higher levels than even those found in
oranges.
contains B-complex vitamins, necessary for converting food
into energy.
Blueberry Polyphenols Protect the Brain from the Degenerative
Processes Associated with Brain Aging and Alzheimer’s Disease
The study of plant and fruit poly phenols, a rich
source of dietary antioxidants, represents one of
the most promising areas of research in the field of
anti-aging, and the prevention of degenerative
disorders such as Alzheimer’s disease. Recent and
ongoing research indicates that poly phenols
present in berries and other fruits and vegetables
provide protective and supportive nourishment to
critical structures (i.e. hippocampus) in the brain
responsible for learning, and memory formation
and retention.
Polyphenols / Flavonoids / Anthocyanins
Polyphenols are a class of phytochemicals found in fruits and
vegetables.
The most extensively researched polyphenols are flavonoids.
Flavonoids constitute a large sub-class of polyphenols with
considerable research demonstrating their brain protective
and optimizing benefits. Flavonoid-rich foods such as red
wine, tea, blueberries and chocolate, are gathering
increasing interest and study for their neuroprotective
benefits, including neutralizing the effects of neurotoxins on
the brain, suppressing inflammation, and boosting memory
and cognition.
Fatty Acids
Reduce risk of
cardiovascular
Long chain omega-3 Fatty Salmon and other fish disease. Improve
mental, visual
Acids-DHA/EPA
oils
functions
Conjugated Linoleic Acid
(CLA)
Cheese, meat
products
Improve body
composition.
Decrease risk of
certain cancers
Tomatoes and salmon are two types of food that
researchers have found to contain benefits beyond
basic nutrition — in this case, lycopene and omega3 fatty acids, respectively.
Safety and Efficacy
Nutraceutical hold great potential as evidencelBy products
such as benecol , an alternative to margerine that contains
plant stanol esters,which have been shown to reduce
cholesterol. They also may hold The potential for harm ,as
was the case with ephedrine Widely used botanicals
ingredients in wt. loss.
The danger is many of these product do not provide
Consumer with solid information about their safety and
Effectiveness .Hence the policy is required in this matter
Policy
• Legally define the term nutraceuticals to provide
guidance to the industry and to decrease consumer
confusion.
• Clarify the process for documenting the health benefits of
nutraceuticals.
• Increase research funding for both basic and applied
studies related to nutraceuticals.
• Establish new funding categories and expand existing
ones for nutraceuticals within USDA and NIH competitive
grant programs.
• Improve communication of nutraceutical benefits
and risks to consumers.
Regulation of Nutraceuticals
Many countries are struggling with how to regulate
nutraceuticals, or at least how to regulate what can be said
about nutraceuticals on product labels or in advertising.
Japan is the only country with a formal regulatory system
allowing approved health benefit claims to be made for
functional foods. Known as Foods for Specified Health Use
(FOSHU), such products are eligible to bear a special logo,
accompanied by a statement that they have the
endorsement of the Ministry of Health and Welfare (Arai
1996). Currently, more than 300 FOSHU products are on the
market in Japan.
In Canada, the term nutraceuticals has been included in a
new legislative category called natural health products.
Nutraceuticals may offer a benefit to one group
of individuals, but in other populations any
benefit or risk will depend on lifestyle and genetic
risk for disease. For example,soy nutraceuticals
may protect adult women from certain cancers
and undesirable effects of menopause and
may protect older men from prostate disorders.
Both genders may have decreased risks
for cardiovascular disease when adequate
amounts of soy are consumed .
RESEARCH NEEDS
The topic of nutraceuticals is multidisciplinary, and
additional information is needed in the pursuit of both
basic science and applied technology. How this information
void is to be filled is unclear. Industry-funded research may
be focused so narrowly on proprietary information that
extrapolation to whole foods or extracts is impossible, as
in the instance of European testing for botanical
preparations. The USDA focuses research funding toward
disease prevention, rather than treatment.
Research Criteria
• Examine interactions, both beneficial and adverse , with
other nutraceuticals, nutrients, and drugs.
• Identify benefits of nutraceuticals for specific
human populations.
• Devise appropriate standardization protocols
for evaluating nutraceuticals and health protectant
chemicals.
• Identify appropriate human biomarkers to evaluate
the effectiveness of dietary nutraceuticals.
• Gain more understanding of factors affecting
the bioavailability of nutraceuticals.
SCIENTIFIC BASIS FOR EFFICACY
Types of Research
Technological advances in testing methods , such as
immunoassays and gene arrays, permit rapid and relatively
inexpensive screening of chemicals and food/botanical
extracts for bioactivity within the narrow scope of each
assay. The relevance of these new methods to in vivo issues
THANKYOU