Nutraceuticals: Food Applications and Health Benefits

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Series: Food Science and Technology
BISAC: TEC012010
DOI: https://doi.org/10.52305/ZDNY4862

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Nutraceutical and functional foods are in trend nowadays. Consumers are showing great interest in adapting nutraceutical/functional foods in their regular diet because they not only provide good nutrition but also have therapeutic properties. Various nutraceuticals have different mechanisms of action and are hence used as alternative pharmaceuticals for mitigating health problems. Research in the field of health-promoting foods has been escalating since the last decade. In recent years, a growing interest related to nutraceuticals has arisen among different vulnerable groups of the society because they act as an alternative to modern medicine.

This book will provide the latest scientific information on different aspects of nutraceuticals and functional foods. From production to processing, and marketing of nutraceuticals, one must have knowledge of national regulations on nutraceuticals. The contents of this book have been formulated by considering the syllabus of UG and PG level in various central, state and other deemed and private universities and the book is a valuable resource for students, researchers, academicians, food technologists, food scientists, nutritionists, health professionals and for those who are involved in the agriculture, pharmaceutical and food processing sectors.

Students and leading researchers can find information related to nutraceuticals, functional foods, strategies for formulation of functional foods, the role of nanotechnology in the food industry, extraction of nutraceuticals, role of probiotics, prebiotics, synbiotics for health benefits, bioactive proteins and peptides, role of nutraceuticals in disease management, role of omega 3 fatty acid and herbs in health and diseases as well as role of nutraceuticals in food packaging in a single book. The book will prove to be a valuable reference book for graduate as well as post-graduate students in the fields of Food Science and Nutrition, Clinical Nutrition and Dietetics, Applied Nutrition, Nutrition Biology, Food Science and Nutrition Food Technology/Food Engineering, Food Biotechnology, Food Microbiology, Post-Harvest Technology, Biochemical Engineering and Life Sciences.

Tables and schematic figures have also been given in the book chapters for better understanding and to simplify the complex matter. References including textbooks, journals, and relevant websites are given. Teachers, students and researchers can have direct access to the references used. This book is a complete package for students, researchers and industry personnel working in this field.

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Table of Contents

Preface

Chapter 1. Introduction to Nutraceuticals
(Vandana Sabharwall, Anita Kumari, Deepika Pawar and Nidhi Bhardwaj – Department of Food & Nutrition and Food Technology, Institute of Home Economics, University of Delhi, Delhi, India, et al.)

Chapter 2. Nutraceutical Alternative to Pharmaceutical
(Neha Singh, Rajni Chopra and Meenakshi Garg – Department of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi, Delhi, India, et al.)

Chapter 3. Extraction and Isolation of Nutraceuticals and Perspective for Food Applications
(Deepika Pawar, Nidhi Bhardwaj, Anita Kumari and Ashwani Kumar – Department of Nutrition Biology, School of Interdisciplinary and Applied Life Sciences, Central University of Haryana, Mahendergarh, Haryana, India, et al.)

Chapter 4. Formulation of Functional Foods
(Rashim Kumari and Mahesh Gupta – Dietetics and Nutrition Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India, et al.)

Chapter 5. Role of Nanotechnology in Various Aspects of the Food Industry
(Rajni Sharma, Shiv Kumar Giri and Gulab Singh – Department of Biotechnology, Maharaja Agrasen University, Baddi, Solan, India)

Chapter 6. Mechanisms of Bioactive Compounds of Nutraceuticals
(Roshanlal Yadav, Munish Siwatch and Upasana Yadav – Department of Food Technology, Bhaskracharya College of Applied Sciences, University of Delhi, Delhi, India, et al.)

Chapter 7. Nutraceuticals for Chronic Disease Prevention, Their Adverse Effects and Toxicity
(Nidhi Bhardwaj, Deepika Pawar and Anita Kumari – Department of Human Genetics and Molecular Medicine, School of Health Science, Central University of Punjab, Bathinda, India, et al.)

Chapter 8. Prebiotics and Health Benefits
(Heena, Neha Verma, Shiv Kumar Giri and Anil Kumar – Centre for Medical Biotechnology, Maharshi Dayanand University, Rohtak, Haryana, India, et al.)

Chapter 9. Probiotics and Health Benefits
(Amita Suneja Dang, Neha Verma, Shiv Kumar Giri and Anil Kumar – Centre for Medical Biotechnology, Maharshi Dayanand University, Rohtak, Haryana, India, et al.)

Chapter 10. Synbiotics: Mechanism and Potential Health Benefits
(Deepika Pawar, Nidhi Bhardwaj, Anita Kumari, and Tejpal Dhewa – Department of Nutrition Biology, School of Interdisciplinary and Applied Life Sciences, Central University of Haryana, Mahendergarh, Haryana, India, et al.)

Chapter 11. Bioactive Peptides and Proteins
(Neha Verma, Shiv Kumar Giri, Gulab Singh and Anil Kumar – Department of Botany, Baba Mastnath University, Rohtak, Haryana, India, et al.)

Chapter 12. Indian Regulations on Nutraceuticals
(Meenakshi K. Chauhan and Monika Targhotra – Department of Pharmaceutics, Delhi Institute of Pharmaceutical Sciences and Research (DPSR-University), New Delhi, India)

Chapter 13. Role of Spices and Herbs in Functional Foods
(Muthupalani Muthukumar, Basappa M. Naveena, Rituparna Banerjee and Sanganabhatla Divya – ICAR- National Research Centre on Meat, Hyderabad, Telangana, India)

Chapter 14. Omega 3 Fatty Acid as a Novel Nutraceutical and Its Role in Human Health
(Priyanka Kumari Singh, Rajni Chopra, Meenakshi Garg and Akriti Dhyani – Ph.D. scholar, Department of Food Technology, Institute of Home Economics, University of Delhi, New Delhi, India, et al.)

Chapter 15. Role of Nutraceuticals in Food Packaging
(Priyanka Prajapati, Meenakshi Garg and Rajni Chopra – Department of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi, Delhi, India, et al.)

Index

Additional information

Binding

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