Nutraceuticals and Functional Foods: Natural Remedy


Satinder Kaur Brar (Editor)
Institut national de la recherche scientifique, Centre Eau, Terre & Environnement , Québec, Canada

Surinder Kaur, PhD (Editor)
Department of Mycology and Plant Pathology, Institute of Agricultural Sciences, Banaras Hindu University (BHU), Varanasi, India

Gurpreet Singh Dhillon, PhD (Editor)
Biorefining Conversions and Fermentation Laboratory, Department of Agricultural, Food and nutritional Sciences (AFNS), University of Alberta, Edmonton, AB, Canada

Series: Food Science and Technology
BISAC: TEC012000

Most foods are considered functional in terms of providing nutrients and/or energy to sustain basic life, but nutraceuticals and functional foods are defined dietary foods that prevent or reverse a diseased state. Nutraceuticals and functional foods are intensively researched for their role in maintaining health and prevention of diseases. Increasing public awareness of the link between diet and health has boosted the consumption of these foods to unparalleled levels, particularly in countries where the population is aging and health care costs are rising. The science behind these foods is growing rapidly not only because of the increasing number of new substances or type of novel foods, but also the regulatory bodies requiring more and more evidence on efficacy, mode-of-action and safety.

The nutraceuticals market is growing rapidly, with a 2016 forecast value of $207 billion, according to a new report available on There are distinct opportunities for growth in the functional food, beverages and supplements market. Analysts indicate that the functional foods market alone will be worth over $67 billion by 2016, representing a growth rate of more than 6%. The nutraceuticals and functional foods comprise different sources, such as carotenoids, dietary fibre, fatty acids, phenolics, plant sterols, prebiotics/probiotics, and soy phytoestrogens, among others.

Nutraceuticals and functional foods have not only captured the world food market, but also the psyche of the average consumers through supply of rich nutrients to the body even by simple popping of different supplement formats (example, capsules or pills). The effect of these foods has been ranging from extreme positive studies to extreme negative outcome reports. This myriad of results has raised a debate on their actual efficacy. It is known that some of these nutraceuticals and functional foods can actually produce toxic compounds which have far more ranging effects than the actual healthy effect. Literature is replete with clinical trials where it was found that the subjects were treated of the basic health impacts just by placebo effect, undermining the potential of the nutraceuticals and functional foods. However, majority of studies have demonstrated that long term use of the nutraceuticals and functional foods do produce positive healing effects and the study results have been derived from the locally available foods in a region and the study of lifetime health profile of the individuals consuming the foods.

The latest trend in nutraceuticals and functional foods sector has been the recovery of nutraceuticals from discarded fruits and vegetables. For example, a wave of possible new functional ingredients is being developed by the Irish Agriculture and Food Development Authority (Teagasc), some of which are derived from waste products. One of their findings has shown that onion peels, a common by-product of food processing, have a higher antioxidant activity than their flesh. Onions are rich in quercetin, a potent antioxidant, also found in apples, berries and other vegetables. This has opened a completely new research area by deriving the potentially important nutraceuticals and functional foods in much higher concentrations than their principal parts. In fact, this would bring in the verbatim of sustainable nutraceutical and functional food sector by putting the focus on the valuable wastes and their value-addition. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Advances in Production of Functional Foods and Nutraceuticals
(Marcello Nicoletti, Department of Environmental Biology, University Sapienza of Rome, Rome, Italy)

Chapter 2. Characterization of Nutraceuticals and their Metabolic Profile
(Amani Taamalli, Rosa Quirantes-Piné, David Arráez-Román, Antonio Segura-Carretero and Alberto Fernández-Gutiérrez, Laboratoire de Biotechnologie de l’Olivier, Centre de Biotechnologie de Borj-Cedria, Tunisia and others)

Chapter 3. Occurrence of Alkaloids in Species of the Genus Annona L. (Annonaceae): A Review
(Suzana Vieira Rabêlo, Camila de Souza Araújo, Vicente Carlos de Oliveira Costa, Josean Fechine Tavares, Marcelo Sobral da Silva, José Maria Barbosa Filho and Jackson Roberto Guedes da Silva Almeida, Center of Studies and Research of Medicinal Plants, Federal University of San Francisco Valley, Petrolina, Pernambuco, Brazil and others)

Chapter 4. Exploring Anthraquinones as an Important Class of Nutraceuticals
(Ram Singh and Geetanjali, Department of Applied Chemistry and Polymer Technology, Delhi Technological University, Bawana Road, Delhi, India and others)

Chapter 5. Carotenoids and Cardiovascular Disease
(Graziano Riccioni, Human and Clinical Nutrition Unit, Department of Biomedical Science, Via Dei Vestini, University G. D’Annunzio, Chieti-Pescara, Italy and others)

Chapter 6. Polyunsaturated Fatty Acids as Nutraceuticals
(Ramaprasad Talahalli and Lokesh Belur, Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute, Mysore, India)

Chapter 7. Proanthocyanidins in Cranberry and Grape Seeds: Metabolism, Bioavailability and Biological Properties
(Indu Parmar and H. P. Vasantha Rupasinghe, Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada)

Chapter 8. Whole Grains or Dietary Fiber, Which is Best?
(A. Aguirre and R. Borneo, Universidad Nacional de Córdoba, Córdoba, Argentina)

Chapter 9. Phenolics as Nutraceuticals and Functional Foods
(Fatma Gassara, Satinder Kaur Brar and Mausam Verma, Institut National de la Recherche Scientifique, Centre – Eau Terre Environnement, Québec, Canada and others)

Chapter 10. Cereal-Based Functional Foods and Nutraceuticals
(El-Sayed M. Abdel-Aal, Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada)

Chapter 11. Cholesterol-Lowering Effects of Nutraceuticals: Plant Stanols/Sterols versus Policosanols
(Rgia A. Othman, Peter J. H. Jones and Semone B. Myrie, Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada and others)

Chapter 12. Dairy-Derived Ingredients as Nutraceuticals
(Krishnamoorthy Hegde, Saurabh Jyoti Sarma, Gurpreet Singh Dhillon, Venkata Dasu Veeranki and Satinder Kaur Brar, Department of Biotechnology, IIT Guwahati, Assam, India and others)

Chapter 13. Nutraceuticals Derived from Marine Sources: Extraction and Application of Bioactive Carbohydrates, Proteins and Peptides as Functional Ingredients
(Maria Hayes and Juan Valverde, Teagasc, the Irish Agricultural and Food Development Authority, Food BioSciences Department, Teagasc Food Research Centre Ashtown, Dublin, Republic of Ireland)

Chapter 14. Nutraceuticals Derived from Plant Sources (Herbals)
(Arpita Das, Utpal Raychaudhuri and Runu Chakraborty, Dept. of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India)

Chapter 15. Functional Foods and Gut Health
(Claire Zhang, Leila Zarepoor, Jenifer T. Lu and Krista A. Power
Guelph Food Research Centre, Agriculture and Agri-food Canada,
Guelph, Ontario, Canada and others)

Chapter 16. Anticancer Drugs
(Mehnaz Mazumdar, Department of Zoology, University of Science and Technology, Meghalaya, India)

Chapter 17. Role of Micronutrients and Natural Extracts as Immune Boosters
(Silvia Maggini, Stephen Beveridge, Karl Wishart and Maria Gloria Pueyo Alaman, Bayer Consumer Care Ltd, Basel, Switzerland and others)

Chapter 18. Brain Polyunsaturated Lipids and Neurodegenerative Diseases
(Mario Díaz and Raquel Marín, Laboratories of Membrane Physiology and Biophysics, Department of Animal Biology, and Laboratory of Cellular Neurobiology, Department of Physiology, University of La Laguna, Tenerife, Spain)

Chapter 19. Nutraceuticals and Osteoarthritis
(Yun Hyung Koog, Honam Research Center, Medifarm Hospital, Suncheon, Republic of Korea)

Chapter 20. Gastrointestinal Disorders: Treatment with Natural Flora
(Uttara Singh, Food and Nutrition, Bindeshwari Mahavidyalay, Akabarpur, Ambedkar Nagar, Uttar Pradesh, India)

Chapter 21. Herbal Medicines: A Possible Solution for High Altitude Maladies
(Manimaran Manickam, Rajkumar Tulsawani, B.B. Sarkar and Kshipra Misra, Defence Institute of Physiology and Allied Sciences
Lucknow Road, Timarpur, Delhi, India)

Chapter 22. Nutraceuticals and Liver Health
(Krishnamoorthy Hegde, Saurabh Jyoti Sarma, Gurpreet Singh Dhillon, Venkata Dasu Veeranki and Satinder Kaur Brar, Department of Biotechnology, IIT Guwahati, Assam, India and others)


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