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- Herausgeber: John Wiley & Sons
- Kategorie: Wissenschaft und neue Technologien
- Sprache: Englisch
Holistic approach to the herbal aspects of nutraceuticals and their implementation in the health and agriculture sectors
Herbal Nutraceuticals: Products and Processes delivers comprehensive coverage of the herbal aspects of nutraceuticals along with their many applications in the health and agriculture sectors. The book begins with an overview of plant-based nutraceuticals and the role of plant biotechnology in nutraceutical production. Each chapter covers a unique topic related to nutraceuticals and the positive and negative implications associated with each substance discussed. The text concludes by addressing safety concerns associated with microalgal nutraceuticals and discussing toxicity evaluation of nutraceuticals overall.
Written by two academics with significant experience in the field, Herbal Nutraceuticals: Products and Processes includes information on:
- Significance of nutraceuticals in modern health maintenance and disease prevention, and applications of spices in nutraceuticals
- Antioxidant properties and anti-ageing potential of food plants, beverages such as herbal wine, and nutraceuticals
- Nutraceuticals with anti-diabetic, anti-inflammatory, and anti-carcinogenic potentials, and sources, medicinal properties, and applications of carotenoids in food and the nutraceutical industry
- Nutraceuticals in legumes, herbal beverages, edible oils, conventional and nonconventional fruits, staple food crops, and pseudocereals
Herbal Nutraceuticals: Products and Processes is an essential up-to-date reference on the subject for academics and researchers, as well as professionals and research institutions involved in agri-biotech product development.
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Seitenzahl: 993
Veröffentlichungsjahr: 2024
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Table of Contents
Cover
Table of Contents
Title Page
Copyright Page
About the Editors
List of Contributors
Preface
1 Plants Based Nutraceuticals: An Overview
1.1 Introduction
1.2 Historical Background Behind Nutraceutical Investigations
1.3 Pervasive Requisition for Nutraceuticals
1.4 Classification of Nutraceuticals
1.5 Popularly Found Herbs Utilized as Nutraceuticals
1.6 Utility of Nutraceuticals in Cure of Different Diseases
1.7 Current Status of Nutraceuticals
1.8 Challenges and Future Aspects
1.9 Conclusion
References
2 Herbal Nutraceutical as Alternative Medicine
2.1 Introduction
2.2 Classification of Nutraceuticals
2.3 Types of Herbal Nutraceuticals Used as Alternative Medicine
2.4 Conclusions
Acknowledgments
References
3 Significance of Nutraceuticals in Modern Health Maintenance and Disease Prevention
3.1 Introduction
3.2 Plant‐based Nutraceuticals
3.3 Plant‐based Nutraceuticals in the Middle East
3.4 Modified Versus Organic Plant‐based Nutraceuticals
3.5 The Preventive Potency of Plant‐based Nutraceuticals
3.6 Prospective Developments in Plant‐based Functional Foods: Global and Middle Eastern Perspectives
3.7 Conclusions
References
4 Applications of Spices in Nutraceuticals
4.1 Introduction
4.2 Benefits of Spices as Nutraceuticals
4.3 Conclusions
References
5 Antioxidant Properties of Food Plants, Spices, Beverages, and Nutraceuticals—Health and Anti‐aging Potentials
5.1 Introduction
5.2 Reactive Oxygen Species and Health Implications
5.3 Antioxidant Molecules from Nature
5.4 Antioxidant Activities in the Model System
Caenorhabditis elegans
5.5 Potential Health Benefits of Herbal Products with Antioxidant Properties
5.6 Conclusions
Acknowledgments
References
6 Nutraceuticals with Antidiabetic Potentials from Plants
6.1 Introduction
6.2 Types of Diabetes
6.3 Flavonoids in Ameliorating of Diabetes Mellitus Complications
6.4 Diabetic Cardiomyopathy
6.5 Diabetic Nephropathy
6.6 Diabetic Neuropathy
6.7 Diabetic Retinopathy
6.8 Diabetic Skin Ulcer
6.9 Improvement of Bioavailability of Flavonoids
6.10 Plant‐derived Nutraceuticals with Antidiabetic Potentials
6.11 Conclusions
References
7 Herbal Wine and Health Benefits
7.1 Introduction
7.2 Defining Concept of Herbal Wines
7.3 Historical Roots
7.4 Emerging Trends of Herbal Wine
7.5 The Herbal Component
7.6 Selection of Herbs
7.7 Techniques for Incorporating Herbs into the Wine Matrix
7.8 Significance of Herbal Wine in Human Health
7.9 Future Prospective of Herbal Wine
7.10 Conclusion
References
8 Plant‐based Nutraceuticals with Anticarcinogenic Potential
8.1 Journey of Nutraceuticals: From Folklores to Linchpins
8.2 Therapeutic Nutraceuticals for the Treatment of Chronic Inflammation and Cancer
8.3 A Cancer and Inflammation Savior: Curcumin
8.4 Conclusion and Future Direction
Author's Contributions
Financial Support and Sponsorship
Abbreviations
References
9 Nano‐based Herbal Nutraceuticals Against Different Diseases
9.1 Introduction
9.2 Plant‐mediated Nanoparticles as Antioxidant Agents
9.3 Plant‐mediated Nanoparticles as Anti‐inflammatory Agents
9.4 Plant‐mediated Nanoparticles as Antimicrobial Agents
9.5 Plant‐mediated Nanoparticles as Antidiabetic Agents
9.6 Plant‐mediated Nanoparticles as Antihypertensive Agents
9.7 Plant‐mediated Nanoparticles as Anti‐obesity Agents
9.8 Conclusion and Future Direction
References
10 The Flavorful World
10.1 Introduction
10.2 Chemistry of Compounds Specific to Spices
10.3 Role of Spices as Nutraceuticals
10.4 Conclusion
References
11 Carotenoids: Their Sources, Bioactivity, and Application in Industry
11.1 Introduction
11.2 Sources of Carotenoid
11.3 Carotenoids Bioactivity
11.4 Carotenoid Applications in Industry
11.5 Conclusions
Acknowledgments
References
12 Nutraceuticals in Legumes
12.1 Introduction
12.2 Legumes: A Superfood for Combating Malnutrition and Hunger
12.3 Nutritional Profile of Legumes
12.4 Nutraceutical Compounds in Legumes
12.6 Nutraceutical Activities of Bioactive Compounds Present in Legumes
12.7 Nutraceutical Uses of Legumes in Traditional Medicine System
12.8 Legume‐based Nutritionally Fortified Food
12.9 Conclusion
References
13 Nutraceutical Potential of Herbal Beverages
13.1 Introduction
13.2 Bioactive Compounds in Herbal Beverages
13.3 Bioactivities of Herbal Beverages
13.4 Antioxidant Properties of Herbal Beverages
13.5 Herbal Beverages in Asia
13.6 Tropical Fruit Herbal Beverages
13.7 Herbal Beverages in Africa
13.8 Herbal Beverages in South America
13.9 Herbal Beverages in Europe
13.10 Conclusions
References
14 Nutraceuticals Present in Edible Oils
14.1 Introduction
14.2 Edible Oils and Their Uses
14.3 Important Nutraceuticals Present in Edible Oils
14.4 Conclusion
References
15 Nutraceuticals from Conventional and Nonconventional Fruits
15.1 Introduction
15.2 Apple
15.3 Peach
15.4 Plum
15.5 Apricot
15.6 Sweet Cherry
15.7 Mango
15.8 Banana
15.9 Citrus
15.10 Grapes
15.11 Guava
15.12 Papaya
15.13 Pineapple
15.14 Sapota
15.15 Annona
15.16 Pomegranate
15.17 Dates
15.18 Avocado
15.19 Aonla
15.20 Strawberry
15.21 Kiwifruit
15.22 Rambutan
15.23 Mangosteen
15.24 Litchi
15.25 Longan
15.26 Blueberry
15.27 Raspberry
15.28 Walnut
15.29 Fig
15.30 Olive
15.31 Jamun
15.32 Passionfruit
15.33 Phalsa
15.34 Acerola
15.35 Mulberry
15.36 Prickly Pear
15.37 Sea Buckthorn
15.38 Bael
15.39 Conclusions
References
16 Nutraceutical Potential of Staple Food Crops
16.1 Introduction
16.2 Overview of Major Staple Food Crops and Their Nutritional Composition
16.3 Bioactive Compounds Present in Staple Cereal Crops
16.4 Health Benefits of Staple Food Crops
16.5 Emerging Trends in Staple Food Crop Research
16.6 Importance of Educating Consumers About the Nutraceutical Potential
16.7 Importance of Promoting Staple Food Crops as Nutraceutical Sources
16.8 Future Scope and Conclusion
References
17 Pseudocereals Nutraceuticals
17.1 Introduction
17.2 Types and Classification of Pseudocereals
17.3 Nutritional Composition of Pseudocereals
17.4 Health Benefits of Pseudocereals
17.5 Functional Properties and Nutraceutical Potential
17.6 Challenges and Opportunities
17.7 Conclusion
References
18 Safety Concerns Associated with Microalgal Nutraceuticals
Abbreviations
18.1 Introduction
18.2 Market Trends
18.3 Microalgal Source and Nutrient Profile
18.4 Functional Foods with Microalgae
18.5 Safety Concerns and Measures to be Followed
18.6 Applications of Microalgal Nutraceuticals
18.7 Problems of Contamination
18.8 Future Scope
18.9 Conclusion
Acknowledgments
References
19 Toxicity Evaluation of Nutraceuticals
19.1 Introduction
19.2 Emerging Trends and Future Prospects
19.3 Conclusion
References
Index
End User License Agreement
List of Tables
Chapter 1
Table 1.1 List of dietary fibers used as nutraceuticals.
Table 1.2 List of herbs consumed as nutraceuticals.
Chapter 2
Table 2.1 List of some herbal nutraceuticals with their uses.
Chapter 3
Table 3.1 Bioactive compounds and their health benefits.
Chapter 4
Table 4.1 Commonly used spices and their nutraceutical effects.
Chapter 5
Table 5.1 Chemical diversity of plant specialized metabolites (PSM).
Table 5.2 Extracts and PSM from plants (ordered with regards to their famil...
Table 5.3 Commonly used food plants, spices, and fruits with antioxidant an...
Chapter 6
Table 6.1 Nutraceuticals with antidiabetic potentials, affordable for daily...
Chapter 7
Table 7.1 Herbs with bioactive compounds and health benefits.
Chapter 8
Table 8.1 The key naturally occurring compounds and their anticarcinogenic ...
Table 8.2 Curcumin treatment alone and in combination with chemotherapy dru...
Table 8.3 Curcumin treatment alone and in combination with chemotherapy dru...
Table 8.4 Clinical trials performed in treatment of curcumin monotherapy an...
Chapter 9
Table 9.1 Some herbal‐based nanoparticles and their biological activities....
Chapter 10
Table 10.1 Summary of spices derived from different parts of plants.
Table 10.2 Summary of different bioactive constituents of spices.
Table 10.3 Nutraceutical potential of spices.
Chapter 11
Table 11.1 Common dietary sources of carotenoids in regular vegetable foods...
Table 11.2 Food sources of the nutritionally important carotenoids.
Table 11.3 The sources of carotenoids in fruit and vegetables and their med...
Table 11.4 Examples of the major contributor of carotenoids in United State...
Table 11.5 Incidence of medical conditions treated with carotenoids (nutrac...
Table 11.6 Global market for carotenoids in 2004 and 2009 (US$ million)....
Table 11.7 Approved carotenoids for food and feed industries by different o...
Table 11.8 Examples of plant extracts (contain carotenoids) used commercial...
Chapter 12
Table 12.1 Bioactive components in legumes and their health benefits.
Chapter 13
Table 13.1 Herbal beverages consumed in different parts of the world.
Chapter 14
Table 14.1 List of naturally occurring nutraceuticals from food items.
Table 14.2 Essential fatty acids (g/100g) in some vegetable oils.
Table 14.3 The phospholipid composition of lecithins sourced from vegetable...
Table 14.4 Evaluation of edible oils based on nutraceuticals.
Chapter 15
Table 15.1 Various nutraceuticals present in fruits and their potential hea...
Chapter 16
Table 16.1 Nutritional compositions of major food crops.
Chapter 17
Table 17.1 Nutritional components of pseudocereals.
Chapter 18
Table 18.1 Oxidative stress‐induced carotenoids in microalgae.
Chapter 19
Table 19.1 In vitro toxicity results of common nutraceuticals.
Table 19.2 In vivo toxicity results in animal models.
Table 19.3 In vitro and in vivo efficacy studies of bio‐based nutraceutical...
List of Illustrations
Chapter 1
Figure 1.1 Identification and validation of plant‐based nutraceuticals.
Figure 1.2 Displays the use of nutraceuticals and dietary supplements in dif...
Figure 1.3 Role of nutraceuticals in disease prevention and health promotion...
Chapter 3
Figure 3.1 Metabolites found in plant‐based nutraceuticals.
Chapter 5
Figure 5.1 The main ecological functions of PSM as defense and signal compou...
Figure 5.2 Generation of ROS, negative effects of oxidative stress, protecti...
Chapter 7
Figure 7.1 Health benefits of hibiscus, lavender, and ginger.
Figure 7.2 Medical significance of herbal wines.
Chapter 8
Figure 8.1 Inflammatory pathway and interconnection in cancer...
Figure 8.2 Inflammatory and cancer resistance pathways. IKK complex activate...
Chapter 9
Figure 9.1 Effect of nanophytomedicine on various biological activities.
Chapter 10
Figure 10.1 Summary of different biological roles of spices.
Chapter 11
Figure 11.1 Carotenoids biosynthesis pathway in plants. Note: IPP, Isopenten...
Figure 11.2 Chemical structures of several selected carotenoids.
Chapter 12
Figure 12.1 Nutraceutical potential of phytic acid.
Chapter 13
Figure 13.1 Herbal beverages of flower infusions: (a) night jasmine; (b) hib...
Figure 13.2 Herbal beverages: (a) dried Cassia flowers and buds; (b) dried C...
Figure 13.3 Herbal beverages prepared from dried tropical fruits: (a) Caramb...
Figure 13.4 Total phenolic content of hot and cold infusions of wood apple, ...
Chapter 14
Figure 14.1 Classification of nutraceuticals based on food availability, che...
Figure 14.2 Fatty acids present in edible vegetable oils.
Figure 14.3 The chemical structure of isoforms of tocopherols and tocotrieno...
Figure 14.4 The chemical structures of phytosterols in comparison to cholest...
Figure 14.5 Chemical structures of γ‐oryzanol and its...
Figure 14.6 The chemical structure ofsqualene (2,6,10,15,19,23‐hexamethyl‐6,...
Figure 14.7 The chemical structure of some carotenoids.
Figure 14.8 The chemical structures of different phospholipid lecithins.
Chapter 17
Figure 17.1 Bioactive components in amaranth.
Figure 17.2 Bioactive components in quinoa.
Figure 17.3 Bioactive components in buckwheat.
Figure 17.4 Functional properties of pseudocereals.
Chapter 19
Figure 19.1 Harmful effects of nutraceutical toxicity.
Guide
Cover Page
Table of Contents
Title Page
Copyright Page
About the Editors
List of Contributors
Preface
Begin Reading
Index
WILEY END USER LICENSE AGREEMENT
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Herbal Nutraceuticals
Products and Processes
Edited by
Santosh Kumar Upadhyay
Department of Botany
Panjab University
Chandigarh, India
Sudhir Pratap Singh
Department of Industrial Biotechnology
Gujarat Biotechnology University
Gandhinagar, India
This edition first published 2025© 2025 John Wiley & Sons Ltd
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The right of Santosh Kumar Upadhyay and Sudhir Pratap Singh to be identified as the authors of the editorial material in this work has been asserted in accordance with law.
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About the Editors
Dr. Santosh Kumar Upadhyay is currently working as an assistant professor of Botany at the Panjab University, Chandigarh, India. He has been working in the field of Plant Biotechnology for more than 16 years. His present research focuses in the area of functional genomics for stress tolerance. He is involved in the bio‐prospecting and characterization of various important proteins from plant biodiversity, and defense and stress signaling genes in bread wheat. His research group has developed a pool of vital genes and long noncoding RNAs associated with abiotic and biotic stress tolerance and signaling in plants. He has also established the method for genome editing in bread wheat using CRISPR‐Cas system and developed a tool SSinder for CRISPR target site prediction. His research contribution led to the publication of more than 70 research papers in leading journals of international repute. Further, there are more than five national and international patents, 50 book chapters, and 12 books in his credit. In recognition of his substantial research record, he has been awarded NAAS Young scientist award (2017–2018) and NAAS‐Associate (2018) from the National Academy of Agricultural Sciences, India, INSA‐Associate Fellow (2023), and INSA Medal for Young Scientist (2013) from the Indian National Science Academy, India, NASI‐Young Scientist Platinum Jubilee Award (2012) from the National Academy of Sciences, India, and Altech Young Scientist Award (2011). He has also been the recipient of the prestigious DST‐INSPIRE Faculty Fellowship (2012) and SERB‐Early Career Research Award (2016) from the Ministry of Science and Technology, Government of India. Dr. Upadhyay also serves as a member of the editorial board and reviewer of several peer‐reviewed international journals.
Dr. Sudhir Pratap Singh is currently Professor at the Department of Industrial Biotechnology, Gujarat Biotechnology University, Gandhinagar, Gujarat, India. He has been working in the area of molecular biology and biotechnology for more than a decade. Currently, his primary focus of research is gene mining, biocatalyst engineering, and characterization of novel enzyme variants for the production of high‐value functional biomolecules from low‐cost feedstock. He has generated metagenomic data resources from diverse ecological niches and ethnic food samples and has characterized novel genes encoding enzyme variants with desirable catalytic properties for the biosynthesis of functional sugar molecules such as D‐allulose, turanose, trehalose, and trehalulose. Further, he has achieved enzymatic production of prebiotic molecules, such as fructooligosaccharides, glucooligosaccharides, 4‐galactosyl‐Kojibiose, xylooligosaccharides, levan, dextran, type III resistant starch, etc. Prof. Singh has published more than 75 research articles (SCI) and 8 books (edited). Further, he has 12 patents (granted) to his credit as an inventor. He has been conferred the TATA Innovation Fellowship (DBT, Govt. of India), Professor SB Chincholkar Award (BRSI), Young Scientist Award (IBA), SBS‐MKU Genomics Award (BRSI), and Professor Hira Lal Chakravarty Award (ISCA, DST, Govt. of India). His team was awarded Gandhian Young Technological Innovation Award (SRISTI) in 2019. He is a life member of the National Academy of Sciences, India. Further, Prof. Singh is the Fellow of the National Academy of Agricultural Sciences (FNAAS) and the Fellow of the International Society of Energy, Environment, and Sustainability (FISEES).
List of Contributors
Hanan A. AlatawiDepartment of Biological Sciences, UniversityCollege of Haqel, University of Tabuk, TabukSaudi Arabia
Mahra Mohammad Moosa Ali AlblooshiHealth Sciences Division, Abu DhabiWomen's College, Higher Colleges ofTechnology, Abu Dhabi, UAE
Omar S. Al‐OdatDepartment of Biomedical Sciences, CooperMedical School of Rowan UniversityCamden, NJ, USADepartment of Chemistry and BiochemistryRowan University, Glassboro, NJ, USA
Amenah S. AlotaibiDepatment of Biology, Faculty of ScienceGenomic & Biotechnlogy, University ofTabuk, Tabuk, Saudi Arabia
Osama AloudatDepartment of Biomedical Sciences, CooperMedical School of Rowan UniversityCamden, NJ, USA
Shamshul AnsariHealth Sciences Division, Abu DhabiWomen's College, Higher Colleges ofTechnology, Abu Dhabi, UAE
AnuradhaPlant Biotechnology Laboratory, Departmentof Biotechnology, Delhi TechnologicalUniversity, New Delhi, India
Mohd Aznan Md ArisFaculty of Medicine, International IslamicUniversity Malaysia, Kuantan CampusKuantan, Pahang, Malaysia
Rajeshwar Kamal Kant AryaDepartment of Pharmaceutical SciencesSir J. C. Bose Technical CampusBhimtal, Kumaun University, NainitalUttarakhand, India
Shavkatjon AzizovFaculty of Life Sciences, PharmaceuticalTechnical University, Tashkent, Uzbekistan
Navneeta BharadvajaPlant Biotechnology Laboratory, Departmentof Biotechnology, Delhi TechnologicalUniversity, New Delhi, India
Vikas BhattDevsthali Vidyapeeth College of PharmacyRudrapur, Uttarakhand, India
Dheeraj BishtDevsthali Vidyapeeth College of PharmacyRudrapur, Uttarakhand, India
Andrii BoikoDepartment of Management and Economyof Pharmacy and Drug Technology ofPostgraduate Faculty, Danylo Halytsky LvivNational Medical UniversityLviv, Ukraine
Andrian BoikoDepartment of Therapeutic DentistryPeriodontology and Dentistry FPDE, DanyloHalytsky Lviv National Medical UniversityLviv, Ukraine
Anoma ChandrasekaraDepartment of Applied Nutrition, WayambaUniversity of Sri Lanka, MakanduraGonawila, Sri Lanka
Shikha ChauhanDepartment of Food Technology andNutrition, School of Agriculture, LovelyProfessional University, PhagwaraPunjab, India
Priyanku Pradip DasDepartment of Pharmaceutical ChemistrySchool of Pharmaceutical Sciences, ShooliniUniversity, Solan, Himachal Pradesh, India
Jeevitha DevarajuDivision of Horticulture, School ofAgricultural Sciences, Karunya Instituteof Technology and SciencesCoimbatore, India
Abishek DineshDepartment of Food Technology andNutrition, School of Agriculture, LovelyProfessional University, PhagwaraPunjab, India
Sashya DiyapaththugamaDepartment of Applied Nutrition, WayambaUniversity of Sri Lanka, MakanduraGonawila, Sri Lanka
Daniel A. GuirguisDepartment of Biomedical Sciences, CooperMedical School of Rowan UniversityCamden, NJ, USA
Arun Kumar GuptaDepartment of Food Science & TechnologyGraphic Era (Deemed to be University)Dehradun, Uttarakhand, IndiaGraphic Era Hill UniversityDehradun, Uttarakhand, India
Noraihan Mat HarunFaculty of Medicine, International IslamicUniversity Malaysia, Kuantan CampusKuantan, Pahang, Malaysia
Ridar HendriFaculty of Fisheries, Riau UniversityPekanbaru, Indonesia
Soraya IsmailFaculty of Medicine, International IslamicUniversity Malaysia, Kuantan CampusKuantan, Pahang, Malaysia
Irwandi JaswirDepartment of Chemistry, Padang StateUniversity, Padang, IndonesiaInternational Institute for Halal Research andTraining, International Islamic UniversityMalaysia, Kuala Lumpur, Malaysia
Avinash Kumar JhaDepartment of Food Technology andNutrition, School of Agriculture, LovelyProfessional University, PhagwaraPunjab, India
Subash C. JonnalagaddaDepartment of Chemistry and BiochemistryRowan University, Glassboro, NJ, USA
Aroma JoshiDepartment of Food Science & TechnologyGraphic Era (Deemed to be University)Dehradun, Uttarakhand, India
Shruti KabraDepartment of Food and Nutrition, TelanganaMahila Viswavidyalayam, Koti, HyderabadTelangana, India
Rajan KatochBiochemistry Laboratory, Department ofChemistry & Biochemistry, CSKHPKVPalampur, Himachal Pradesh, India
KiranDepartment of Genetics & Plant BreedingCSKHPKV, Palampur, HimachalPradesh, India
Sapna Avinash KondalkarRegional Ayurveda Research InstituteGwalior, Madhya Pradesh, India
Deepak KumarDepartment of Pharmaceutical ChemistrySchool of Pharmaceutical SciencesShoolini University, Solan, HimachalPradesh, India
Vijay KumarHimalayan School of Biosciences, SwamiRama Himalayan University, DehradunUttarakhand, India
Kok‐Song LaiHealth Sciences Division, Abu DhabiWomen's College, Higher Colleges ofTechnology, Abu Dhabi, UAE
H. LalhlenmawiaDepartment of Pharmacy, Regional Instituteof Paramedical and Nursing SciencesZemabawk, Aizawl, Mizoram, India
Widya LestariFaculty of Dentistry, International IslamicUniversity Malaysia, Kuantan CampusKuantan, Pahang, Malaysia
Swee‐Hua Erin LimHealth Sciences Division, Abu DhabiWomen's College, Higher Colleges ofTechnology, Abu Dhabi, UAE
Iryna LozynskaDepartment of Biochemistry, DanyloHalytsky Lviv National Medical UniversityLviv, Ukraine
Roman LysiukDepartment of Pharmacognosy and BotanyDanylo Halytsky Lviv National MedicalUniversity, Lviv, Ukraine
MadhuDepartment of Botany, Panjab UniversityChandigarh, India
Ajay Kumar MeenaRegional Ayurveda Research InstituteGwalior, Madhya Pradesh, India
Farid MenaaDepartment of Biomedical andEnvironmental Engineering, CaliforniaInnovations Corporation, San Diego, CA, USA
Niranjan MishraApplied Phycology and BiotechnologyDivision, CSIR‐Central Salt and MarineChemicals Research Institute, BhavnagarGujarat, India
Sandhya MishraApplied Phycology and BiotechnologyDivision, CSIR‐Central Salt and MarineChemicals Research Institute, BhavnagarGujarat, India
Aniket MoreDepartment of Food Technology andNutrition, School of Agriculture, LovelyProfessional University, PhagwaraPunjab, India
Sonia MoryaDepartment of Food Technology and NutritionSchool of Agriculture, Lovely ProfessionalUniversity, Phagwara, Punjab, India
Rupasree MukhopadhyayDepartment of Genetics and BiotechnologyTelangana Mahila Viswavidyalayam, KotiHyderabad, Telangana, India
Bindu NaikDepartment of Food Science & TechnologyGraphic Era (Deemed to be University)Dehradun, Uttarakhand, India
Arno NeumannBET Bioscience Extraction Technologies Inc.Abbotsford, British Columbia, Canada
Patrick A. Newport‐RatiuDepartment of Biomedical Sciences, CooperMedical School of Rowan UniversityCamden, NJ, USADepartment of Chemistry and BiochemistryRowan University, Glassboro, NJ, USA
Dedi NoviendriBioprocess and Molecular EngineeringResearch Unit, Kulliyyah of EngineeringInternational Islamic University MalaysiaKuala Lumpur, Malaysia
Serhii OliinykNobel – Ukraine Pharmaceutical CompanyKyiv, Ukraine
Petro OliinykDepartment of Disaster Medicine and MilitaryMedicine, Danylo Halytsky Lviv NationalMedical University, Lviv, Ukraine
Manoj K. PandeyDepartment of Biomedical Sciences, CooperMedical School of Rowan UniversityCamden, NJ, USA
Kanti Bhooshan PandeyBDIM Division, CSIR‐Central Salt and MarineChemicals Research Institute, BhavnagarGujarat, India
Gopika S. PillaiDepartment of Food Technology andNutrition, School of Agriculture, LovelyProfessional University, PhagwaraPunjab, India
Ashwini PrabhuDivision of Cancer Research and Therapeutics(CaRT), Yenepoya Research Centre, Yenepoya(Deemed to be University), MangaloreKarnataka, India
Panneer Selvam RanchanaDivision of Horticulture, School ofAgricultural Sciences, Karunya Institute ofTechnology and Sciences Coimbatore, India
Sarvesh RustagiDepartment of Food Technology, SALSUttaranchal University,Dehradun Uttarakhand, India
Nicole K. SchmalbachDepartment of Biomedical Sciences, CooperMedical School of Rowan UniversityCamden, NJ, USA
Karishma SebastianDivision of Horticulture, School ofAgricultural Sciences, Karunya Institute ofTechnology and Sciences, Coimbatore, India
Freny ShahApplied Phycology and BiotechnologyDivision, CSIR‐Central Salt and MarineChemicals Research Institute, BhavnagarGujarat, India
Fereidoon ShahidiDepartment of Biochemistry, MemorialUniversity of Newfoundland, St. John'sNewfoundland, Canada
Alok SharmaRegional Ayurveda Research InstituteGwalior, Madhya Pradesh, India
Manjula Belagihalli SiddalingappaDivision of Horticulture, School ofAgricultural Sciences, KarunyaInstitute of Technology and SciencesCoimbatore, India
Sudhir Pratap SinghDepartment of Industrial BiotechnologyGujarat Biotechnology UniversityGandhinagar, India
Mehak ThakurSchool of Biological and EnvironmentalSciences, Shoolini University, SolanHimachal Pradesh, India
Neelam ThakurBiochemistry LaboratoryDepartment of Chemistry & BiochemistryCSKHPKV, PalampurHimachal Pradesh, India
Ankur TripathiCollege of Dairy & Food TechnologyAgriculture University, JodhpurRajasthan, India
Santosh Kumar UpadhyayDepartment of Botany, Panjab UniversityChandigarh, India
Sharvary Arun VichareDepartment of Food Technology and NutritionSchool of Agriculture, Lovely ProfessionalUniversity, Phagwara, Punjab, India
Michael WinkInstitute of Pharmacy and MolecularBiotechnology, Heidelberg UniversityHeidelberg, Germany
Shikha YadavDepartment of Pharmacy, GalgotiasUniversity, Noida, Uttar Pradesh, India
Gabriella YaoDepartment of Biomedical Sciences, CooperMedical School of Rowan UniversityCamden, NJ, USA
Preface
Nutraceuticals are nutritive pharmaceuticals of health significance. It could be fortified food product or dietary supplement. Nevertheless, the health benefits of nutraceuticals are over and above the basic nutritional function. The recommended level of consumption of nutraceuticals not only maintains good health but also functions against life‐style‐related acute and chronic metabolic disorders. Thus, nutraceutical bioactive molecules help in disease prevention and promote optimal health, quality, and longevity of life. The medical uses of nutraceuticals in disease like depression, stress, cardiovascular and gastrointestinal disorders, cancer, cholesterol, obesity, and diabetes have been intensively studied. These bioactive molecules of high value are obtained from natural biosphere resources. Nutraceuticals can be derived from animals, plants, microorganisms, and fungal sources. Herbal bioactives comprise a variety of phytochemicals like polyphenols, alkaloids, terpenoids, and derivatives thereof. Many traditional literatures support the utilization of herbs as natural remedies to handle the metabolic and physiological disorders. Herbs may be categorized into food, medicinal, and poisonous types, according to the active and functional constituents they harbour.
The current book entitled “Herbal Nutraceuticals: Products and Processes” enlisted the numerous important herbal nutraceuticals from different plants sources including horticultural and agricultural important crops, as well. The book started with the overview of herbal nutraceuticals and covered diverse aspects of their application for the human health. Various chapters included in the book described the medicinal importance of various herbal constituents as alternative medicines, their importance in health benefits in the modern day life style, their antidiabetic and anticarcinogenic potentials, and antioxidant properties. In addition, the nutraceutical potential of various cereals, pseudo cereals, legumes, fruits, and oils have been specifically discussed in various chapters. It is a well‐known truth that nothing is absolutely beneficial in the world. The positive and negative implications are associated with each substance. And therefore, at the end chapters describing the safety concern and toxicity evaluation have been included. Overall, Herbal Nutraceuticals: Products and Processes is a comprehensive book for the diverse knowledge and application for human health benefits.
Santosh Kumar Upadhyay
Department of BotanyPanjab University, Chandigarh, India
Sudhir Pratap Singh
Department of Industrial BiotechnologyGujarat Biotechnology University, Gandhinagar, India
1Plants Based Nutraceuticals: An Overview
Dheeraj Bisht1, Vikas Bhatt1, Rajeshwar Kamal Kant Arya2, Shikha Yadav3, Deepak Kumar4, Sudhir Pratap Singh5, and Santosh Kumar Upadhyay6
1 Devsthali Vidyapeeth College of Pharmacy, Rudrapur, Uttarakhand, India
2 Department of Pharmaceutical Sciences, Sir J. C. Bose Technical Campus, Bhimtal, Kumaun University, Nainital, Uttarakhand, India
3 Department of Pharmacy, Galgotias University, Noida, Uttar Pradesh, India
4 Department of Pharmaceutical Chemistry, School of Pharmaceutical Sciences, Shoolini University, Solan, Himachal Pradesh, India
5 Department of Industrial Biotechnology, Gujarat Biotechnology University, Gandhinagar, Gujarat, India
6 Department of Botany, Panjab University, Chandigarh, India
1.1 Introduction
The term nutraceuticals evolved from a combination of nutrition and pharmaceuticals and was coined by Stephen De Felice in 1989. According to him, nutraceuticals are food commodities or fractions that grant health benefits and clinical advantages (Durazzo et al. 2020). The word nutraceuticals, is not so popular worldwide and is many of time it is confused by the term dietary supplements, which is an important need for the health of humankind. However, in‐depth studies of both terms manifest some root differences, such as the fact that nutraceuticals are prominent in treating several illnesses besides being important dietary supplements (Bommakanti et al. 2023). US FDA is usually not in favor of the term nutraceuticals, which is generally denoted as food‐emerged derivatives with some other values specified by the elementary nutritional fractions that exist in that specific food item. Another misleading term for nutraceuticals is functional food, which can be described as any food being synthesized or manufactured employing scientific intelligence, with or without competent information on why or how it is being used (Tsiaka et al. 2022).
Moreover, when functional food helps to manage and treat ailments other than anemia, it is categorized as a nutraceutical (Jalgaonkar et al. 2019). These incorporate a large variety of products, including dietary supplements, genetically altered products, isolated nutrients, plant products, and processed cereals. Modifications in lifestyle patterns bring about influential changes in the everyday dietary regime that may lead to the emergence of newly developed lifestyle abnormalities such as type‐2 diabetes and obesity. Other than these, cardiac disorders, namely stroke and ischemic heart dysfunction, are the most common reasons for mortality in the entire world. Nutraceuticals are reported as appropriate medications for these factors to cure such lifestyle abnormalities, hence attaining worldwide acceptability expeditiously. Besides these lifestyle abnormalities, nutraceuticals are utilized for the cure of various types of clinical manifestations, namely hypercholesteremia, allergic problems, sleep disorders, inflammations, immunodeficiencies, depressive situations, malignancies conditions, hypertension, cardiovascular diseases (CVDs), and anemic disorders (Jalgaonkar et al. 2019; Tsiaka et al. 2022).
Figure 1.1 Identification and validation of plant‐based nutraceuticals.
Source: Mukherjee et al. (2016); Donno (2020).
It can be suggested that nutraceuticals have very efficacious and potent outcomes and marvelous health benefits that make them crucially attractive to consumers. In the last few years, the significance and importance of plant‐based nutraceuticals have evolved, and the development of nutraceutical has revealed that it is crucial for human beings to have sound health considerations for better wellness and fitness. This work focuses mainly on the therapeutically active medicinal phytoconstituents derived from various parts of plants worldwide to cure and prevent various ailments. These phytochemicals obtained from plants could be used as nutraceuticals, further exploring their numerous remedial benefits and the theme behind their remarkable and valuable impacts on human health (Figure 1.1) (Mohammad and Imran 2019; Shahidi 2012).
1.2 Historical Background Behind Nutraceutical Investigations
The father of current remedies, Hippocrates (460–377 BC), suggested the root stone for modern‐time nutraceuticals via the fabled quote, “Let food be thy medicine and medicine by the food.” He was recognized as the founder of the idea that specific foods could also be a remedy for curing and controlling a disorder besides the drug moieties (Nwosu and Ubaoji 2020). Roman physician Galen used his expertise and knowledge based on his profession to develop and prepare dietary regimens that could be used to manage the health aspect of the whole population (Malve and Bhalerao 2023).
At the beginning of the nineteenth century, nutritional investigations were started by Francois Magendie. His investigations were based on practical facts and raised the question of whether foods lacking nitrogen could give nutrition. This provided an essential and substantial idea to consider besides proteins, fats, carbohydrates, and minerals to attain healthy and adequate nutrition (Nwosu and Ubaoji 2020; Puri et al. 2021). Further, similar investigations and results obtained by many investigators led to the development of crucial nutrients like vitamins. Medicinal plants such as Vinca and Taxus have significant cytotoxic effects, and the phytoconstituents obtained from these plants are used in cancer treatment. Similarly, the phytochemicals obtained from ginseng are used as an immunostimulant and chemotherapeutically active drug. As an herbal remedy, it has been well‐recognized in China for over 2000 years (Arai et al. 2016).
On the other hand, the Ayurveda, an excellent compilation for Indian health science, reveals strong authentication of food used as nutraceuticals to cure and manage ailments. In the same way, Egyptians have established the clinical significance of numerous spices like garlic, onion, turmeric, fennel, coriander, cumin, and even reputed equivalent or very costly metals such as gold. A ship crew was described as having significant mortality due to scurvy, and these obstacles were resolved by the intake of a vitamin C‐rich diet. Some investigation outcomes were seen in patients suffering from goiter, where iodine‐containing rich salt played a crucial role. Hence, it can be stated that with time, scientific information has evolved, and food habits were logically and rationally modulated for the cure or prevention of disorders, and this may be a good sign that has led to the current development of nutraceutical (Andrew and Izzo 2017; Durazzo et al. 2020).
1.3 Pervasive Requisition for Nutraceuticals
Present‐time working patterns and deranged lifestyles have led to new ailments, usually termed lifestyle deformities. The reason behind these types of dysfunction is the alteration in improper and haphazard routine of life, innutritious and inadequate diet, consumption of more alcohol, fast foods containing unhygienic high chain fatty acids, no physical exercise, disturbed biological clock of life, improper body posture, excessive use of computer and networking, sitting several hours in one position, insufficient sleep, rest and extreme stress and tension mainly (Jain et al. 2022; Malve and Bhalerao 2023). Hence, the intake of nutraceuticals in present medical and pharmaceutical science provides the best feasible solution for managing sound lifestyles for humans. Despite managing lifestyle‐associated problems, these are considered and are well‐recognized for predisposition to diverse clinical situations. Many nutraceuticals available in the market assist in stopping the transformation of minor lifestyle abnormalities into serious ailments (Chopra et al. 2022). The wide acceptability of nutraceuticals went ahead in 1980 when researchers were involved in the efficiency assessment of such kinds of ingredients accompanied by their role in mass media. Other reasons like a sudden increase in extreme clinical costs, enhanced life demands, and augmented health consciousness by individuals have also led to consumer acceptability of such ingredients (Anand and Bharadvaja 2022; Shahgholian 2022).
1.4 Classification of Nutraceuticals
Based on their origin, nutraceuticals are divided into two categories: (i) traditional and (ii) nontraditional nutraceuticals.
1.4.1 Traditional Nutraceuticals
These are food‐based nutraceuticals that we use in our routine life; nature provides us with various types and sources of nutraceuticals that we consume daily, such as fruits, milk, vegetables, grains, meat, fish, and eggs (Bhaskarachary 2016; Bhat and Bhat 2011; Dixit et al. 2021; Upadhyay and Singh 2021, 2023). These are taken in raw or cooked form. Traditional food improves health and provides nutrients, and it has several medicinal properties, such as anti‐inflammatory and antioxidant properties (Alkhatib et al. 2017). Traditional food includes tomatoes, fermented milk, lentils, soybeans, kidney beans, nuts, rice, wheat, and oranges. Rice is the major food component worldwide; it contains high starch and very low fat, salt, and sugar content and improves gut microbiota health (Umadevi et al. 2012). Traditional nutraceuticals include prebiotics, dietary fibers, antioxidant spices, polyunsaturated fatty acids (PFAs), and polyphenols.
1.4.1.1 Prebiotics
In 1995, Gibson and Roberfroid defined prebiotics as “a nondigestible food ingredient that beneficially affects the host by selectively stimulating the growth and activity of one or a limited number of bacteria in the colon, thus improving host health” (Hutkins et al. 2016). WHO/FA identified prebiotics as a nonviable food component that confers health benefit(s) to the host associated with microbiota modulation (FAO/WHO 2001). In 2008, prebiotics got a new definition: the “selectivity ‘or the’ potency” of a prebiotic indicated by the stimulation of specific gut microbiota (De Vrese and Schrezenmeir 2008). In general, prebiotics are used by the gut microbes as a source of nutrients for their metabolic activities and proliferation. Therefore, prebiotics became important in functional food supplement preparations (Swennen et al. 2006). Established prebiotics include lactulose, galactooligosaccharides, polydextrose, fructooligosaccharides, mannan‐oligosaccharides, and inulin. Other new prebiotics include polyphenols, bacterial pectic oligosaccharides, isomalto‐oligosaccharides, exopolysaccharides, sugar alcohols, resistant starch, and xylooligosaccharides (Drakoularakou et al. 2004). A few prebiotics are unrefined barley, soya beans, raw oats, yacon, breast milk, nondigestible oligosaccharides, and nondigestible carbohydrates (Davani‐Davari et al. 2019). But they can also be found in food sources like almonds, chia seeds, flaxseeds, garlic, oats, dandelion greens, onion, barley, artichoke, and many other herbal sources (Kaur et al. 2021). However, most prebiotics are synthesized from complex polysaccharides through enzymatic digestion (Chapman et al. 2011). Thus, we can say herbal nutraceuticals have a symbiotic relationship with beneficial gut microbiota, thus playing a part in the probiotic function. For example, gut microbiota ferments dietary flaxseed fibers, which exhibit a prebiotic effect, and these fibers result in the modification of gut microflora and prove health beneficial.
1.4.1.2 Dietary Fibers
Dietary fiber, also known as roughage, is a portion of plant‐derived content that is not entirely degraded by the digestive enzymes of human beings. These differ in chemical contents and are categorized by their viscosity, fermentability, solubility, and ionization, and fibers are processed in the human body in a specific way. Dietary fiber has mainly two portions: soluble fiber and insoluble fiber, which are constituents of plant‐based food, namely cereals, grains, legumes, fruits, vegetable seeds, and nuts, utilized as nutraceuticals (Shahidi 2012). A balanced and proper diet, rich in dietary fiber intake, is mainly incorporated with very sound health aspects and reduces the cause of various harmful and detrimental ailments. Dietary fiber also comprises nonstarch polysaccharides and other kinds of phytoconstituents of plants such as lignins, inulin, dextrin, starch, cellulose, oligosaccharides, beta‐glucans, pectins, and chitins (Bojarczuka et al. 2022; He et al. 2022). Some important sources of dietary fibers utilized as nutritional fibers are summarized in Table 1.1.
Table 1.1 List of dietary fibers used as nutraceuticals.
Source: Puri et al. (2021); Bojarczuka et al. (2022).
Serial number
Phytoconstituents
Water‐insoluble nutritional fiber is used as nutraceuticals
1
Starch
Rich amylose heat, raw bananas, potatoes, barley, corn
2
Cellulose
Maximum plant vegetables, fruits, and cereals
3
Hemicelluloses
Legumes, cereals, timber, bran
4
Pentose
Oat, rye
5
Hexose
Barley, wheat
6
Xanthan gum
Formation of Xanthomonas bacteria from sugar components
7
Lignin
Cereals, vegetables, filaments of garden beans
8
Chitin
Exoskeleton of crustaceans and insects, also found in fungi
Water‐soluble dietary fibers
1
Arabinoxylan
Psyllium
2
Pectin
In the skin of the fruit, commonly quines and apples, vegetables
3
Alginic acid
Found in algae
4
Raffinose
Legumes
5
Carrageenan
Found in red algae
6
Polydextrose
Found in synthetic polymer
7
Fructans
Substitute in a few plants' taxa starch as depo of carbohydrate
1.4.1.3 Antioxidant
Antioxidants are usually employed for scavenging free radicals from body cells, and their significance in prohibiting free radicals and preventing oxidative stress. These tiny components exist in natural plants utilized as nutraceuticals; the phytochemicals present in these plants are rich in antioxidant containing property and are evidenced to be very useful and appreciable for everyone for the cure and management of neurological, cardiovascular, dermatological, and ophthalmic problems. The results of these nutraceuticals present in plants have very good therapeutic benefits for human health (Barbieri et al. 2020). Glutathione is found in several phytoconstituents of naturally occurring plants, and it is a popular nutraceutical that contains the amino acids glutamic acid, cysteine, and glycine. Alpha‐lipoic acid (ALA) is also used as an antioxidant. ALA is widely accepted as a “universal antioxidant” because it can elicit substantial and efficacious antioxidant effects. Carotenoids are abundantly occurring natural pigments in naturally existing medical compounds, and so far, more than 600 carotenoid constituents have been validated and well‐identified as being consumed as nutraceuticals. Among them, β‐Carotene has outstanding and noteworthy clinical advantages. Carotenoids are beneficial pigments that contribute to the defense and safety of plants toward photooxidative mechanisms. They possess prominent antioxidants scavenging singlet molecular oxygen as well as peroxyl radicals. In the human organism, carotenoids are part of the antioxidant defense system. They interrelate and combine with other antioxidants to give good health benefits; the combination of carotenoids is better reported than singularly used constituents (Stahl and Sies 2003).
1.4.1.4 Spices
Spices are most widely employed as auspicious and prominent aromatic, coloring, and fragrance‐containing constituents of beverages and are most widely consumed for their nutraceutical properties. Antimicrobial, antibacterial, antiviral, antifungal, carminative, antipyretic, analgesic, wound healing properties, antioxidant, digestive, laxative, purgative, cardiotonic, antiemetic properties of spices possess enormous kinds of therapeutic applications, and the phytoconstituents present in these spices are used for their remarkable nutraceutical effect (De and De 2018; Shenoy et al. 2022; Upadhyay and Singh 2021).
Antineoplastic, antihypertensive, anti‐inflammatory, antihypercholesterolemic, antidiabetic, and antimalarial are all activities of nutraceuticals that have foremost significance for human health. Some of the most popularly used nutraceuticals present in the form of phytoconstituents in medicinal plants like curcumin exist in turmeric, allicin, the active constituent present in garlic, capsaicin present in red pepper, fiber, saponin exists in fenugreek, and gingerol present in the ginger plant, piper have eminent health and medicinal benefits as well, as reported evidently by research studies (Heghes et al. 2022; Kumar et al. 2016; Kumar Paswan et al. 2021).
1.4.1.5 Polyunsaturated Fatty Acids
PFAs are a subcategory of fatty acids distinguished and specified by a backbone of two or above two C═C double by dietary sources, mainly including drying oils. A few PFAa are called essential because our body does not synthesize them, they are consumed through nutritional sources including drying oils. Polyunsaturated fats include flax seed, walnuts, sunflower, avocados, omega‐3, and omega‐6 fatty acids; soyabean oil is the safest polyunsaturated acid and most beneficial for aspects of human health and is considered an essential fatty acid that is required for body cell growth and for performing brain function of the human body. The constituents in these PUFA are availed as nutraceuticals and are vital for performing human body functions (Saini et al. 2021; Ummalyma et al. 2019).
1.4.1.6 Polyphenols
Polyphenols are also used as nutraceuticals and are small chemical constituents obtained from plant‐derived sources. They are used through several dietary sources. However, they are very easy to attain through a balanced and proper diet, such as vegetables, fruits, leaves, flowers, and spices. Currently, over 8000 kinds of polyphenols are reported principally, including quercetin‐like flavonoids and catechin present in fruits. Berries, nuts, apples, blackberries, and cocoa contain phenolic acids, which have excellent therapeutic benefits for human health, and they help to cure various human ailments (De Araújo et al. 2021; Silva and Pogačnik 2019).
1.5 Popularly Found Herbs Utilized as Nutraceuticals
Some of the popularly used herbs and their phytochemicals are used as nutraceuticals, and their remedial utility is mentioned below (Table 1.2) (Bommakanti et al. 2023; Castro‐Castaneda et al. 2022; Dixit et al. 2021; Gonçalves et al. 2018; Jha et al. 2021; Komala et al. 2022; Lestari 2021; Puttasiddaiah et al. 2022; Sharma et al. 2022; Upadhyay and Singh 2021, 2023; Williamson et al. 2020).
1.5.1 Nontraditional Nutraceuticals
These nutraceuticals are synthesized, or semi‐synthesized food products made by using artificial means such as genetic engineering, or natural food products fortified with nutrients to improve the health benefits of nutraceuticals (Sharma et al. 2022). They are further classified as (i) recombinant, and (ii) fortified nutraceuticals (Singh and Sinha 2012). Mineral or vitamin‐fortified cereals and β‐Carotene fortified rice are examples of nontraditional nutraceuticals (AlAli et al. 2021).
Table 1.2 List of herbs consumed as nutraceuticals.
Serial number
Popular name
Botanical name
Phytochemicals
Remedial utility
1
Bael
Unripe fruits of
Aegle marmelos
Corr. (Rutaceae)
Marmelosin
Prevention of dysentery and diarrhea, appetizer, and digestive
2
Senna
Dried leaves of
Cassia Angustifolia
(Leguminosae)
Sennosides A and B
Laxatives and purgatives
3
Turmeric
Rhizomes of
Curcuma longa
(Zingiberaceae)
Curcumin
Antibacterial, anti‐inflammatory, antiseptic, anticancer
4
Asafetida
Oleo gum resins of
Ferulaasafoetida L
. (Umbelliferae)
Umbellic acid and ferulic acid
Expectorant, digestive, appetizer, and stimulant
5
Onion
Dried bulbs of
Allium cepa
(Liliaceae)
Alliin and allicin
Antibacterial, antiatherosclerosis, hypoglycemic and antihypercholesteremic
6
Garlic
Dried bulbs of
Allium sativum
(Liliaceae)
Allicin and alliin
Antibacterial, antigout, antihypercholesteremic anti‐inflammatory, nervine stimulant
7
Ginger
Dried rhizomes of
Zingiber officinale
(Zingiberaceae)
Zingerols and zingiberene
Antipyretic, anti‐inflammatory, expectorant, antibacterial, antiplatelet, antihyperglycemic, used in chronic bronchitis
8
Liquorice
Dried roots of
Glycyrrhiza glabra
(Leguminosae)
Liquritin and glycyrrhizin
Expectorant, antiallergic, anti‐inflammatory
9
Aloes
Dried juice of leaves of
Aloe barbadensis
Mill. (Liliaceae)
Aloesin and aloins
Antiviral, wound healing effects, antiplatelet, anti‐inflammatory, some preparation aloe reduces blood cholesterol level, emollient
10
Brahmi
Herbs of
Centella asiatica
(umbilliferae)
Madecassoside and asiaticoside
Memory enhancer, nervine tonic, antistress, antianxiety
11
Ashwghandha (Indian ginseng) or Indian Winter Cherry
Roots of
Wthaniasomnifera
(Solanaceae)
Withanolides, Withaferin, anaferine, anahygrine
Adaptogen, treats stress induced ailments, dementia, and Parkinson's disorder, lowers blood sugar levels and fats
12
Arjuna
Dried stem bark of
Terminalia arjuna
Rob, Combretaceae
Tryptophan, tyrosine, histidine, cysteine, triterpenoids, and sterols
Cardiotonic, lowers blood cholesterol levels, used to treat atherosclerosis, cardiomyopathy
13
Rauwolfia
Dried roots and rhizomes of
Rauwolfia serpentine
, Apocyanaceae
Reserpine, ajmalicine, ajmaline, yohimbine
Antihypertensive, used to treat diarrhea, malaria, and male infertility
14
Cinchona
Dried barks of
Cinchona officinalis
Quinine, quinidine, cinchonine, cinchonine, quinic acid
Antimalarial, appetizer
15
Strophanthus
Dried ripe seeds of
Strophanthus kombe
olivApocyanaceae
Strophanthin, Quabain
Used to treat cardiac failure, antioxidant, analgesic, wound healing effects
16
Dioscorea
Dried rhizome of many species of
Dioscorea compositae, D. villosa, D. deltoidea
Phenanthrene, purine derivatives, spirostane, sesquiterpene
Used to treat rheumatoid arthritis and asthma, preparation of progesterone and other steroids
17
St. John Wort
Flowering shrub of
Hypericum perforatum
Hypericin, naphthodianthrones
Antidepressants, used to treat mild to moderate depression
18
Echinacea
Flowering parts of
Echinacea purpurea
(L.), Asteraceae
Chicoric acid, cynarine
Used to treat urinary tract infections, allergic rhinitis
19
Giloy
Climbing shrub (
Tinospora cordifolia
) that grows on other trees, from the botanical family Menispermaceae
Berberine or berberine hydrochloride Giloin, tinosporanacetate, tinosporalacetate, tinosporidine,
It may help to treat diabetes, high cholesterol, and high blood pressure, to treat conditions like dengue fever, and immunologically active
1.5.2 Recombinant Nutraceuticals
Genetically engineered nutraceuticals are called recombinant nutraceuticals in biotechnology, and genetic recombination techniques are utilized for manufacturing the nutraceuticals. Energy‐boosting nutraceuticals such as cheese, fermented starch, vinegar, bread, multivitamin corn, golden rice, mustard, and golden kiwi are synthesized using this technique (Sharma et al. 2022; Upadhyay 2021, 2024).
1.5.3 Fortified Nutraceuticals
Fortified nutraceuticals are fruit juice or food products in which the nutrients are mixed or added to improve the health benefits of nutraceuticals. Vitamin D3‐fortified milk and calcium‐fortified orange juice are examples of fortified nutraceuticals. They improve the working efficiency of patients. Fortified folic acid has been used since 1998, and in 2016, FDA‐approved folic acid‐fortified corn flour, a fortified food product with folic acid, which showed improved efficiency in cancer treatment (Gupta et al. 2010).
1.6 Utility of Nutraceuticals in Cure of Different Diseases
Nutraceuticals improve health and well‐being and regulate immunity to prevent and treat many diseases and health problems. Nutraceuticals can be used to treat many disorders, as outlined below (Figure 1.2).
1.6.1 Nutraceuticals for Cardiovascular Diseases
CVDs have risk factors that can be effectively addressed with nutraceutical intervention. Nutraceuticals have promising potential to treat cardiovascular disorders, as has been supported by sustainable data. Cardiovascular disease primarily affects blood arteries and heart function. CVDs have a significant contributor to global mortality, and are responsible for around 30% of annual deaths worldwide. Dietary supplements are effective for managing and preventing cardiovascular illnesses. They can be categorized as those used for treating arrhythmias, congestive heart failure, angina, hypertension, and hyperlipidaemias. Below are some nutraceuticals and dietary supplements used to treat and prevent CVDs (Jalgaonkar et al. 2019; Tsiaka et al. 2022).
1.6.1.1 Allicin and Allin
There is a correlation between elevated levels of plasma triglycerides and blood cholesterol in individuals with ischemic heart disease and atherosclerosis. Allium sativum exhibits antihyperlipidemic effects by promoting the elimination of cholesterol and its metabolites through fecal matter while simultaneously decreasing the formation of cholesterol within the body. This phenomenon helps to attain a more advantageous high density lipoprotein (HDL) to low density lipoprotein (LDL) ratio. If allicin and alliin are not broken down by gastric acids, they can affect cholesterol levels. The efficacy of garlic supplementation on blood cholesterol levels was evaluated using thirteen placebo‐controlled trials, including 781 participants. In addition to its antihyperlipidemic actions, garlic exhibits inherent antihypertensive characteristics (Helal et al. 2019; Kausar et al. 2023).
Figure 1.2 Displays the use of nutraceuticals and dietary supplements in different disorders.
1.6.1.2 Omega‐3 Fatty Acids
Marine sources yield PFA. The utilization of docosahexaenoic acid (DHA) and marine omega‐3 eicosapentaenoic acid (EPA) is paramount in managing and preventing CVDs. The Diet and Reinfarction Trial (DART), involving 2033 men who had suffered a heart attack, revealed that the utilization of fish oil supplements resulted in a 29% reduction in mortality rates over two years. The ingestion of fish oil led to a notable reduction of 45% in untimely fatalities, a 30% decline in cardiovascular ailments, and a 20% decrease in overall mortality. In recent clinical trials, omega‐3 fatty acids have decreased the likelihood of cardiac arrhythmias and improved the well‐being of persons with atherosclerosis‐induced plaque formation. The enhancement of electrical stability in cardiac cells is facilitated by omega‐3 fatty acids, resulting in an extended relative refractory period, and perhaps assisting in managing arrhythmias (Barry and Dixon 2021; El‐Beltagi et al. 2022).
1.6.1.3 Soya Isoflavones
Soy proteins and soy isoflavones are considered vital nutrients with potential medicinal advantages, such as antihyperlipidemic, antihypertensive, antihyperglycemic, antioxidant, anticancer, anti‐inflammatory, antiobesity, and neuroprotective properties. These properties have been scientifically supported, establishing a foundation for the observed associations. According to clinical study data, the consumption of soy protein has been found to reduce blood cholesterol levels in human subjects (Ohta et al. 2022). According to the Unites State Food and Drug Administration (USFDA), consuming 25 g of soy proteins or isoflavone daily can effectively lower blood pressure in postmenopausal women. Soy proteins benefit serum lipid levels, especially in those with elevated cholesterol levels. According to a study, those who adhered to a diet characterized by a low saturated fat intake exhibited a decreased prevalence of coronary heart disease. The lipid profiles were not affected by soy isoflavone (Moller et al. 2008). A study conducted by Abaco and Abalon observed a significant reduction in the LDL to HDL ratio after consuming novel soy products abundant in isoflavones, cotyledon soy fiber, and soy phospholipids (Liao et al. 2021).
1.6.1.4 Proteins, Peptides, and Amino Acids
Hypertension is linked to cardiovascular illnesses. Angiotensin converting enzyme (ACE) inhibitors are a primary treatment for the illness, although they can cause adverse effects including hypotension, high potassium levels, reduced kidney function, coughing, and skin rashes. ACE inhibitors are naturally present in casein and whey protein obtained from milk. Animal studies have shown that milk‐derived proteins have antihypertensive effects. Similar findings have been documented in clinical trials, showing a statistically significant decrease in blood pressure (Majeed et al. 2022; Mannucci et al. 2021).
1.6.1.5 Antioxidants and Vitamins
Antioxidants are also used as supplements in chronic conditions like cardiovascular disorders and cancer. They inhibit LDL cholesterol oxidation by neutralizing the harmful impact of free radicals. Vegetables, fruits, fish, and fixed oils are rich sources of antioxidant and vitamins that help in preventing the free radicals generation. Some epidemiologic research has shown that coronary heart disease (CHD) patients who consume high amounts of antioxidants experience lower rates of morbidity and mortality. Antioxidant supplements containing vitamins C and E aid in CHD prevention. Supplementation with ß‐carotene can lead to adverse effects and is therefore not advised. The National Health and Nutrition Examination Survey‐I cohort study found that increased vitamin C intake decreases the risk of CHDs. The study spanned over 10 years and involved American men and women aged 25–74. Participants were randomly assigned various combinations of 10 nutritional supplements for five years (Poli et al. 2021).
1.6.1.6 Phytosterols
Phytosterols structurally resemble to the cholesterol. They impede the absorption of cholesterol in the intestine by competing with cholesterol.
They naturally occur in vegetable oils, seeds, nuts, cereals, and wood pulp (de Melo et al. 2018). Consuming phytosterols resulted in higher liver absorption of LDL, decreased blood LDL levels, and decreased cholesterol absorption. Research has shown that consuming plant sterols can decrease LDL cholesterol by up to 15%. Plant sterols are extracted from natural grains, including soy, sunflower, and maize. Research has shown that consuming 2–3 g/day of plant sterols/stanols can lower LDL cholesterol levels by up to 20%. However, the effectiveness may vary across individuals (Jones et al. 2021).
1.6.1.7 Alkaloids
Rauwolfia serpentine is a commonly used ayurvedic and homeopathic medicine for reducing blood pressure. It contains alkaloids (ajmaciline, ajmaline, and reserpine) that lower blood pressure (Kausar et al. 2023). Studies show that Ajmaciline reduces blood pressure by increasing leucine and choline levels and decreasing tyrosine levels (Feng et al. 2014). The aspidocarpine alkaloid obtained from Aspidosperma desmanthum also lowers blood pressure (Monteiro et al. 2022).
1.6.2 Nutraceuticals in Radiotherapy and Chemotherapy‐based Cancer Treatment
Cancer is a major threat to public health, causing around 10 million deaths annually worldwide. Research indicates a significant correlation between fruit eating and a lower risk of several cancers (Thakur et al. 2024). Certain types of cancer exhibit considerable resistance to chemotherapy and radiotherapy, hence diminishing the efficacy of systemic cytotoxic chemotherapy and radiotherapy in enhancing patient survival (Emran et al. 2022). Various combination medications offer a viable approach to treating cancer (Bayat Mokhtari et al. 2017). Several botanical species and organic supplements have been identified as effective in mitigating the negative consequences of radiotherapy and chemotherapy (Maiuolo et al. 2021). Probiotics and vitamins improve the efficacy of traditional cancer treatment by neutralizing the cancer cells (Di Napoli et al. 2023). Hence, it is recommended to employ these interventions in combination with radiotherapy or chemotherapy to mitigate adverse effects and improve the effectiveness of treatment. (Ahmad et al. 2021). The nutraceutical industry has transitioned from promoting health to preventing illnesses. Numerous herbs and phytochemicals currently employed have demonstrated safety and efficacy as nutraceuticals, which can impede cancer proliferation, alleviate the adverse effects of radiotherapy and chemotherapy, and augment the effectiveness of these therapeutic interventions (Puri et al. 2021). The impact of phenolic compounds derived from Aglianico Grape pomace on colorectal cancer cell lines at various stages of development was investigated by Caponio et al. through an in vitro digesting model. The extract derived from Aglianico GP showed notable effects on cellular proliferation, apoptosis, and several cellular processes. Both HT29 and SW480 cells exhibited a notable elevation in the concentrations of Bax, the Bax/Bcl‐2 ratio, and caspase‐3. The significant total phenolic content (TPC) and antioxidant activity seen in the digested extract of Aglianico GP were attributed to anthocyanins, phenolic acids, and flavonoids, as determined using Ultra High‐Performance Liquid‐Chromatography‐Diode‐Array (UHPLC‐DAD) analysis. Zhang et al. (2021) conducted a study investigating the combined effects of
