Nutraceuticals: Sources, Processing Methods, Properties, and Applications

✍ Scribed by Inamuddin, Tariq Altalhi, Jorddy Neves Cruz

• Publisher: Academic Press
• Year: 2023
• Tongue: English
• Leaves: 314
• Category: Library

✦ Synopsis

Nutraceuticals: Sources, Processing Methods, Properties, and Applications explores the impact of nutraceutical compounds on human health and their main pharmacological contributions. Organized into three parts, this book addresses nutraceutical production, applications for disease prevention and treatment, and current trends, especially the role of nutraceuticals in cosmeceutical. Nutraceuticals are a class of products that can help people improve their health, reduce the risk of disease, extend their lives, and control the structure and functioning of their bodies. However, due to multiple hurdles that prevent nutraceuticals from circulating in an active form in the body, their use is associated with diminished therapeutic efficacy. Recognizing this problem, the book explores the root of the nutraceutical delivery system and its codelivery methods with a focus on medicines.

With contributions from experienced nutraceutical experts, this book serves as a valuable reference for nutrition researchers, food scientists, pharmacologists, and those who are researching and studying in related areas.

✦ Table of Contents

Front Cover
Nutraceuticals: Sources, Processing Methods, Properties, and Applications
Copyright
Contents
Contributors
Chapter 1: Nanotechnology based delivery of nutraceuticals
1. Introduction of nanotechnology
2. Nutraceuticals
2.1. Significance (health benefits/medical applications)
3. Challenges of nutraceuticals/problems associated with nutraceuticals
4. Bioavailability enhancement of nanoparticles
5. Nanoscale systems for delivery of nutraceuticals
5.1. Organic nanoparticles
5.1.1. Liposomes
Preparation methods
Preparative techniques with a drug loading of liposomes
Advantages and disadvantages
Advantages of liposomes
Disadvantages of liposomes
Examples
5.1.2. Solid lipid nanoparticles and nanostructured lipid carriers (SLNs and NLCs)
Method of preparation
Method of preparation of NLC
Advantages of SLNs and NLCs
Disadvantages of SLNs and NLCs
Polymeric micelles (PMs)
Method of preparation of micelles
Advantages and disadvantages
Advantages
Disadvantages
5.2. Inorganic nanoparticles
5.2.1. Metallic nanoparticles
Preparation methods
Physical method
Plasma method
Physical vapor deposition (PVD)
Microwave irradiation
Pulsed laser method
Sonochemical reduction
Gamma radiation
Chemical methods
Polyol method
Microemulsion method
Biological methods
Advantages [71,85,86]
Range of surface modification strategies
Biocompatibility
High stability
Strong plasma absorption
Biological system imaging
Disadvantages [71]
Difficulty in scaling up the synthesis process
Cytotoxicity
Examples
5.2.2. Quantum dots
Preparation methods
Formation of nano-sized semiconductor particles
Epitaxial growth-lithography
Advantages
Disadvantages
Examples
5.2.3. Nanocomposite
Preparation methods
Melt intercalation (melt blending)
Exfoliation adsorption (solvent casting)
In situ polymerization
Template synthesis
Advantages
Disadvantages
Examples
6. Physicochemical properties and characterization of nanoparticles
7. Combination of nutraceuticals along with chemotherapeutic drugs using nanocarriers
8. Conclusion and future scope
References
Further reading
Chapter 2: Applications of nutraceuticals for disease prevention and treatment
1. Introduction
2. Types of nutraceuticals
2.1. Chemical constituent-based nutraceuticals
2.1.1. Nutrients
2.1.2. Herbals
2.1.3. Dietary supplement
2.2. Traditional nutraceuticals
2.3. Nonconventional nutraceuticals
3. Application of nutraceuticals in therapeutics
3.1. Nutraceuticals as anticancer agents
3.2. Antiviral nutraceuticals
3.3. Nutraceuticals for gastrointestinal disorders
3.4. Antiinflammatory activity
3.5. Antidiabetic nutraceuticals
3.6. Nutraceuticals for thyroid disease
4. Conclusion
References
Chapter 3: Use of vitamins and minerals as dietary supplements for better health and cancer prevention
1. Introduction
2. Vitamin A
2.1. Vitamin A metabolism
2.2. Anticancer role
2.3. Mechanism of anticancer action
3. Vitamin C
3.1. Bioavailability
3.2. Anticarcinogenic actions of vitamin C
3.3. Current studies and trials
4. Vitamin D
4.1. CYP27B1
4.2. CYP24A1
4.3. VDR
4.4. Anticancer effects of calcitriol
4.5. Calcitriol-mediated transcriptional regulation
4.6. Antiproliferative action
4.7. Apoptosis
4.8. Autophagic induction
4.9. Angiogenesis
4.10. Immune modulation
4.11. Inflammation
4.12. Altered cell metabolism
4.13. MicroRNA
5. Vitamin E
5.1. Anticancer mechanisms
5.2. Inflammation
5.3. Immune modulation
5.4. Antiproliferative action
5.5. Epigenetic modulation
5.6. Cancer stem cell targeting
5.7. γTE, an adjuvant in radiation therapy
5.8. Clinical trials using tocopherols and tocotrienols for cancer prevention
6. Minerals
6.1. Selenium
6.1.1. Selenium metabolism
6.1.2. Anticancer role
Immune modulation
Anticancer role
Cancer therapeutics
DNA repair
Nrf2 as a selenium target
6.2. Zinc
6.2.1. Zinc absorption
6.2.2. Anticancer role
Immune modulation
Zn inhibits NF-κB
Zinc as an antioxidant
Apoptosis and autophagy
7. Conclusion/future perspectives
References
Chapter 4: Nutraceuticals and cosmeceuticals: An overview
1. Introduction
2. Nutrition representing their therapeutic activities
2.1. Based on the chemical nature
2.1.1. Lipids
2.1.2. Proteins
2.1.3. Secondary metabolites
2.1.4. Plant-based nutraceuticals for cancer treatments
Camellia sinensis (green tea)
Capsicum annum (chili pepper)
Crocus sativus (saffron)
Piper nigrum (black pepper)
Syzygium aromaticum (cloves)
2.1.5. Vitamins
2.1.6. Probiotics and prebiotics
2.2. Based on the functional role
2.2.1. Skin rejuvenation and rehydration
Bioactive peptides
Bioactive polysaccharides
Botanical bioactive extracts
2.2.2. Antiinflammation
2.2.3. Antioxidants
2.2.4. Antiacne activity
2.2.5. UV protection
2.2.6. Antiaging
Brahmi (Bacopa monnieri)
Ginkgo (Ginkgo biloba)
Emblica officinalis (amla)
Curcuma longa (curcumin)
Ginseng (Panax ginseng)
3. Sources of nutricosmeceuticals
3.1. Plant resources
3.1.1. Horsetail plant
3.1.2. Aloe vera
3.1.3. Pine bark
3.1.4. Citrus paradisi and Rosmarinus officinalis extracts
3.1.5. Extract of Polypodium leucotomos
3.2. Microbial resources
3.2.1. Probiotics
3.2.2. Mushroom
3.3. Marine sources
4. Applications of nutricosmeceuticals
4.1. Hair care
4.2. Skin care
4.3. Nail care
5. Hurdles in nutricosmetics
6. Cutting-edge technologies in nutricosmetic applications
7. Consumer safety regulations
8. Conclusion
References
Chapter 5: Review of methods for encapsulation of nutraceutical compounds
1. Introduction
2. Nutraceuticals in food biotechnology
2.1. Definition and types
2.2. Classification
2.2.1. Traditional nutraceuticals
Chemical constituents
Herbal
Nutrients
Phytochemicals
Probiotic microorganism
Nutraceutical enzymes
2.2.2. Non-traditional nutraceuticals
Fortified nutraceuticals
Recombinant nutraceuticals
2.3. Nutraceuticals as therapeutics
2.3.1. Cancer
2.3.2. Diabetes
2.3.3. Parkinson's disease
3. Materials used for encapsulation
3.1. What are the important criteria for the selection of the material?
3.1.1. Stability
3.1.2. Easy handling
3.1.3. Controlled delivery
3.1.4. Protection of nutraceuticals
3.2. Substances used for encapsulating
3.2.1. Polysaccharides
3.2.2. Proteins
3.2.3. Lipids
4. Microencapsulation of nutraceuticals
4.1. Microencapsulation techniques
4.2. Need for microencapsulation
5. Techniques used in encapsulation
5.1. Spray drying
5.2. Spray chilling
5.3. Fluidized bed coating
5.4. Coacervation
5.5. Interfacial polymerization
5.6. In situ polymerization
5.7. Emulsification
5.8. Solvent evaporation
5.9. Extrusion
6. Delivery of nutraceuticals
6.1. Delivery systems of nutraceuticals
6.1.1. Lipid- and surfactant-based delivery system
6.1.2. Biopolymer-based delivery system
6.2. Advantages and disadvantages of delivery of nutraceuticals
7. Probiotics encapsulation and nutraceuticals in food matrices
7.1. Probiotics as a vital tool toward human health
7.2. Techniques and materials employed to encapsulate probiotic cells
7.3. Encapsulated probiotics with food products
7.4. Effects of probiotics and nutraceuticals on therapeutics
8. Conclusion
Acknowledgment
References
Chapter 6: Dietary medicine with nutraceutical importance
1. Introduction
2. Nutraceuticals and dietary therapy
3. Dietary constituents and bioactive compounds
4. Selected dietary source from plants and medicinal importance
5. Conclusion
References
Chapter 7: Overview on nutraceuticals and biotechnology
1. Introduction
2. Essential dietary supplements
3. Herbal nutraceuticals and their properties
3.1. Alkaloids
3.2. Anthraquinones
3.3. Flavonoids
3.4. Saponins
3.5. Essential oils
3.6. Tannins
4. Role of biotechnology in the production of nutraceutical products
4.1. The increased amount of phytosterols (plant sterols) for reduced cholesterol
4.2. Production of increased levels of provitamin-A carotenoids through biotechnological advancements
4.3. Antioxidants
4.4. Production of higher levels of essential fatty acids
4.5. Role of low-linolenic soybean
4.6. Role of high-lysine maize in nutrition
4.7. Probiotics
5. Conclusion
Acknowledgments
References
Chapter 8: Advances in the development of a 3D-printed nutraceutical delivery platform
1. Background
2. Introduction to 3D printing
3. Materials used in 3D printing
3.1. Polymeric fibers
3.2. Powder materials
3.3. Bioinks
4. 3D printing of nutraceuticals
4.1. Fused deposition modeling (FDM) 3D printing
4.2. Stereolithography
4.3. Selective laser sintering (SLS) 3D printing
4.4. Semisolid extrusion
4.5. Direct ink writing 3D printing process
4.6. 4D printing process
5. Challenges in the fabrication of 3D printed formulations
6. Future perspectives
7. Conclusion
References
Chapter 9: Nutraceuticals in agriculture
1. Introduction
2. Sources of nutraceuticals
References
Chapter 10: Nutraceutical and therapeutic importance of clots and their metabolites
1. Introduction
2. Nutraceuticals and functional foods that affect blood circulation and clotting
2.1. Microbial fibrinolytic enzymes from food sources
2.1.1. Kishk
2.1.2. Kimchi
2.1.3. Natto
2.1.4. Shrimp paste
2.1.5. Chungkookjang
2.1.6. Douchi
2.1.7. Tempeh
2.1.8. Doenjang
2.1.9. Jeot-gal
2.1.10. Katsuobushi
2.2. Mushroom fibrinolytic/thrombolytic enzymes
2.3. Minerals (calcium)
2.4. Water-soluble tomato concentrate (WSTC)
2.5. Phytochemicals
2.5.1. Grape seed extract (GSE)
2.5.2. Capsaicin
2.6. Omega fatty acids
2.7. Vitamin K
2.8. Heart-friendly herbs
2.8.1. Dong Quai (Angelica sinensis)
2.8.2. Bilberry (Vaccinium myrtillus)
2.8.3. Garlic (Allium sativum)
2.8.4. Ginkgo (Ginkgo biloba)
2.8.5. Ginseng (Panax ginseng, P. quinquefolius, P. notoginseng)
2.8.6. Horse chestnut (Aesculus hippocastanum)
2.8.7. Turmeric (Curcuma longa)
2.9. Probiotics
2.10. Prebiotics
2.11. Gut microbe-generated metabolites from dietary nutrients
3. Future prospects
4. Conclusion
References
Chapter 11: Nutraceuticals to prevent and manage cardiovascular diseases
1. Introduction
2. Nutraceuticals
3. Classification of nutraceuticals
3.1. Polyphenols
4. Dietary fibers
5. Polyunsaturated fatty acids
6. Prebiotics and probiotics
7. Spices
8. Extraction of nutraceuticals
9. Bioavailability of nutraceuticals
10. Engineered nanoparticles (ENs)
11. Biopolymer-based nanoparticles
12. Cardiovascular diseases (CVD)
13. Life style
13.1. Diabetes
13.2. Hypertension
13.3. Atherosclerosis
14. Conclusion
References
Index
Back Cover