Nutraceuticals and Health Care

Nutraceuticals and Health Care explores the role of plant-based nutraceuticals as food ingredients and as therapeutic agents for preventing various diseases. The book assesses the role of nutraceuticals in addressing cardiovascular disease, cancer, diabetes, and obesity by highlighting the derivatives, extraction, chemistry, mechanism of action, pharmacology, bioavailability, and safety of specific nutraceuticals. It analyzes twenty one nutraceuticals in a systematic way, providing a welcomed reference for nutrition researchers, nutritionists and dieticians, as well as other scientists studying related areas in food science, technology or agriculture. Students studying related topics will also benefit from this material.

• Serves as a foundation for analyzing the efficiency and validity of various plant-derived nutraceuticals
• Explores the use of nutraceuticals as a therapeutic tool in the prevention of chronic and degenerative diseases
• Highlights the derivatives, extraction, chemistry, mechanism of action, pharmacology, bioavailability, and safety of specific nutraceuticals

• Language: English
• Publisher: Academic Press
• Release date: Nov 24, 2021
• ISBN: 9780323886178

Book preview

Nutraceuticals and Health Care

Editor

Jasmeet Kour

Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, India

Gulzar Ahmad Nayik

Department of Food Science & Technology, Government Degree College Shopian, Jammu & Kashmir, India

Table of Contents

Cover image

Title page

Copyright

Dedication

Contributors

Preface

Chapter 1. Nutraceutical-A deep and profound concept

1.1. Introduction

1.2. Facts of nutraceuticals

1.3. Fiction of nutraceuticals

1.4. Developmental strategy for nutraceuticals

1.5. Disease prevention claims of nutraceuticals

1.6. Sources of nutraceuticals and chemical nature

1.7. Plant food by-products as source of nutraceuticals

1.8. Nutraceutical profile of prominent nutraceuticals

1.9. Mechanism of action of nutraceuticals

1.10. Nutraceuticals in ayurveda

1.11. Recent trends in nutraceuticals

1.12. Recent developments in nutraceuticals

1.13. Patents on nutraceuticals

1.14. Regulatory aspect of nutraceuticals

1.15. Current status

1.16. Indian and global nutraceutical market size

1.17. Establishment of nutraceuticals in market

1.18. Marketing barriers of nutraceuticals

1.19. Status of nutraceuticals and future prospects

Chapter 2. Cereal proteins

2.1. Introduction

2.2. Cereal grains

2.3. Nutritional profile of cereals

2.4. Phytochemicals

2.5. Antinutrients

2.6. Classification and chemistry of cereal proteins

2.7. Extraction and characterization techniques

2.8. Cereal proteins; toxicity, and safety

2.9. Bioavailability

2.10. Applications of cereal proteins

2.11. Conclusion

Chapter 3. Lignans

3.1. Introduction

3.2. Sources/derivatives

3.3. Extraction and characterization techniques

3.4. Chemistry

3.5. Mechanism of action

3.6. Bioavailability

3.7. Stability, safety, and toxicology

3.8. Applications (clinical and pharmacological)/health benefits

3.9. Conclusion

Chapter 4. Betalain

4.1. Introduction

4.2. Sources/derivatives

4.3. Extraction and characterization techniques

4.4 Chemistry

4.5. Mechanism of action

4.6. Bioavailability of betalains

4.7. Health benefits of betalains

4.8. Conclusion

Chapter 5. Flavonoids

5.1. Introduction

5.2. Sources/derivatives

5.3. Extraction and characterization techniques

5.4. Chemistry

5.5. Mechanism of action

5.6. Bioavailability

5.7. Flavonoids stability and safety and toxicology

5.8. Clinical and pharmacological applications

5.9. Health benefits

5.10. Conclusion

Chapter 6. Lycopene

6.1. Introduction

6.2. Sources of lycopene

6.3. Extraction and characterization techniques

6.4. Chemistry/structure of lycopene

6.5. Pharmacokinetics, bioavailability, and pharmacodynamics of lycopene

6.6. Mechanism of action of lycopene

6.7. Isomerization and stability of lycopene

6.8. Safety and toxicity studies of lycopene

6.9. Therapeutic properties of lycopene

6.10. Conclusion

Chapter 7. Carotenoids

7.1. Introduction

7.2. Sources of carotenoids

7.3. Extraction and characterization techniques

7.4. Chemistry of carotenoids

7.5. Mechanism of action of carotenoids

7.6. Bioavailability of carotenoids

7.7. Stability, safety, and toxicity

7.8. Health benefits of carotenoids

7.9. Conclusion

Chapter 8. Curcumin

8.1. Introduction

8.2. Sources/derivatives

8.3. Extraction techniques

8.4. Chemistry

8.5. Mechanism of action

8.6. Bioavailability

8.7. Safety and toxicology

8.8. Applications (clinical and pharmacological)/health benefits

8.9. Conclusion

Chapter 9. Eugenol

9.1. Introduction

9.2. Chemistry (physical and chemical properties)

9.3. Sources of eugenol

9.4. Extraction and characterization techniques

9.5. Derivative of eugenol

9.6. Mechanism of action

9.7. Bioavailability

9.8. Applications (clinical and pharmacological)/health benefits

9.9. Safety and toxicology

9.10. Conclusion

Chapter 10. PUFA and MUFA

10.1. Introduction

10.2. Sources/derivatives

10.3. Extraction and characterization techniques

10.4. Chemistry

10.5. Mechanism of action

10.6. Bioavailability

10.7. Stability, safety, and toxicology

10.8. Applications (clinical and pharmacological)/health benefits

10.9. Conclusion

Chapter 11. Resveratrol

11.1. Introduction

11.2. Sources

11.3. Extraction and characterization techniques

11.4. Chemistry

11.5. Mechanism of action

11.6. Bioavailability of resveratrol

11.7. Stability, safety, and toxicology of resveratrol

11.8. Pharmacological and clinical applications of resveratrol

11.9. Conclusion

Chapter 12. Glucosinolates

12.1. Introduction

12.2. Chemical structure and hydrolysis

12.3. Sources

12.4. Bioaccessibility and bioavailability

12.5. Mechanism

12.6. Processing and cooking effects

12.7. Toxic and antinutritional effect

12.8. Conclusion

Chapter 13. Gamma oryzanol

13.1. Introduction

13.2. Sources

13.3. Extraction and characterization techniques

13.4. Chemistry

13.5. Mechanism of action

13.6. Bioavailability

13.7. Stability, safety, and toxicology

13.8. Application

13.9. Conclusion

Chapter 14. Tocopherol

14.1. Introduction

14.2. Sources

14.3. Extraction and characterization techniques

14.4. Chemistry and biosynthesis of tocopherol

14.5. Mechanism of action: antioxidant properties and degradation

14.6. Bioavailability

14.7. Stability, safety, and toxicology

14.8. Applications (clinical and pathological): health benefits

14.9. Conclusion

Chapter 15. Alpha-linolenic acid

15.1. Introduction

15.2. Sources

15.3. Extraction and characterization techniques

15.4. Chemistry

15.5. Mechanism of action

15.6. Bioavailability

15.7. Stability, safety, and toxicology

15.8. Applications

15.9. Conclusion

Chapter 16. Ascorbic acid

16.1. Introduction

16.2. Sources/derivatives

16.3. Methods of extraction and characterization

16.4. Chemistry

16.5. Mechanism of action

16.6. Bioavailability of ascorbic acid

16.7. Stability, safety, and toxicology

16.8. Applications of l-Ascorbic acid and its health benefits

16.9. Conclusion

Chapter 17. Phenolic acids

17.1. Introduction

17.2. Classification and chemical structure of phenolic acids

17.3. Biosynthesis and extraction of phenolic acids

17.4. Sources

17.5. Health benefits

17.6. Storage and processing stability

17.7. Absorption and metabolism in human

17.8. Impact on food quality and sensory properties

17.9. Conclusion

Chapter 18. Anthocyanins

18.1. Sources/derivatives/chemistry

18.2. Extraction and characterization techniques of anthocyanins

18.3. Health and pharmacological benefits of anthocyanins

18.4. Bioavailability

18.5. Stability

18.6. Safety and toxicology

18.7. Conclusion

Chapter 19. Genistein and daidzein

19.1. Introduction

19.2. Sources

19.3. Extraction and characterization techniques

19.4. Chemistry of genistein

19.5. Metabolic pathway and mechanism of action

19.6. Bioavailability of genistein

19.7. Stability, biosafety, and toxicology of genistein

19.8. Applications/health benefits

19.9. Conclusion

Chapter 20. Beta-glucan

20.1. Introduction

20.2. Sources/Derivatives

20.3. Extraction and characterization techniques

20.4. Chemistry

20.5. Mechanism of action

20.6. Bioavailability

20.7. Stability, safety, and toxicology

20.8. Health benefits

20.9. Conclusion

Chapter 21. Berberine

21.1. Introduction

21.2. Chemistry, source, and uses

21.3. Extraction and characterization techniques

21.4. Mechanism of action

21.5. Stability, safety, and toxicology

21.6. Health benefits

21.7. Conclusion

Index

Copyright

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Dedication

This book is a dedication to my beloved family. Without their unending support this work wouldn't have been accomplished.

Contributors

Basheer Aaliya,     Department of Food Science and Technology, Pondicherry University, Puducherry, India

C. Anandharamakrishnan,     Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India

Laxmikant Shivnath Badwaik,     Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India

Manish Bakshi,     School of Agriculture, Lovely Professional University, Jalandhar, Punjab, India

Rosy Bansal,     GSSDGS Khalsa College, Patiala, Punjab, India

Anindita Behera,     School of Pharmaceutical Sciences, Siksha ‘O’ Anusandhan Deemed to be University, Bhubaneswar, Odisha, India

Garima Bhardwaj,     Department of Chemistry, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India

Abida Bhat,     Department of Immunology and Molecular Medicine, Sher-e-Kashmir Institute of Medical Sciences, Srinagar, Jammu Kashmir, India

Rohini Bhat,     Interactions Lab, National Centre for Biological Sciences, Bangalore, Karnataka, India

Zahid Rafiq Bhat,     Department of Pharmacology and Toxicology, National Institute of Pharmaceutical Education and Research (NIPER), SAS Nagar, Sangrur, Punjab, India

Surekha Bhatia,     Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India

Hanuman Bobade,     Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India

Jinku Bora,     Department of Food Technology, Jamia Hamdard, New Delhi, Delhi, India

Saba Bukhari,     Department of Animal Genetics and Breeding, Skuast, Kashmir, India

Ashish Chauhan,     National Institute of Pharmaceutical Education and Research (NIPER), SAS Nagar, Sangrur, Punjab, India

Hitesh Chopra,     Chitkara College of Pharmacy, Chitkara Univeristy, Rajpura, Punjab, India

Monalisa Dash,     Institute of Pharmaceutical Technology, Cuttack, Odisha, India

Himjyoti Dutta,     Department of Food Technology, Mizoram University, Aizawl, Mizoram, India

Omer Farooq,     Department of Pharmacognosy, Shifa College of Pharmaceutical Sciences, Shifa Tameer-e-Millat University, Islamabad, Punjab, Pakistan

Apurba Gohain,     Department of Chemistry, Assam University, Silchar, Assam, India

Amir Gull,     Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India

Antima Gupta,     Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India

Prerna Gupta,     School of Agriculture, Lovely Professional University, Jalandhar, Punjab, India

Monika Hans,     Government PG College for Women, Jammu, Jammu and Kashmir, India

Ihsan-ul Haq,     Department of Pharmacy, Quaid-i-Azam University, Islamabad, Punjab, Pakistan

Heena,     GSSDGS Khalsa College, Patiala, Punjab, India

Rhythm Kalsi,     School of Agriculture, Lovely Professional University, Jalandhar, Punjab, India

Mahaldeep Kaur,     Department of Microbial Biotechnology, Panjab University, Chandigarh, India

Sandeep Kaur,     Department of Agriculture, MM University, Ambala, Haryana, India

Jasmeet Kour,     Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India

Srinivasan Krishnamoorthy,     Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India

Amarjeet Kumar,     Department of Home Science, Rohtas Mahila College, Sasaram, Veer Kunwar University, Ara, Bihar, India

Varun Kumar,     Department of Home Science, Ramesh Jha Mahila College, Saharsa, B.N. Mandal University, Madhepura, Bihar, India

Mushtaq Ahmad Lone,     Directorate of Planning and Monitoring, Sher-e- Kashmir University of Agriculture Sciences and Technology, Shalimar, Srinagar, India

Charu Lata Mahanta,     Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India

Nikhil Mahnot,     Department of Food Technology, Rajiv Gandhi University, Rono Hills, Doimukh, Arunachal Pradesh, India

Tanu Malik,     Centre of Food Science and Technology, CCSHAU, Hisar, Haryana, India

Bharti Mittu,     National Institute of Pharmaceutical Education and Research (NIPER), SAS Nagar, Sangrur, Punjab, India

J.A. Moses,     Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India

Gulzar Ahmad Nayik,     Department of Food Science & Technology, Government Degree College Shopian, Jammu and Kashmir, India

Saniya Nissar

Department of Biochemistry, Government Medical College, Shri Maharaja Hari Singh Hospital, Srinagar, Kashmir, India

Molecular Diseases & Diagnostics Division, Infinity Biochemistry Pvt. Ltd., Srinagar, Kashmir, India

Mustafa Öz,     Aksaray University, Faculty of Veterinary Medicine, Aksaray, Turkey

Santwana Padhi,     KIIT Technology Business Incubator, KIIT Deemed to be University, Bhubaneswar, Odisha, India

Santwana Palai,     Department of Veterinary Pharmacology & Toxicology, College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture & Technology, Bhubaneswar, Odisha, India

Jessica Pandohee,     Centre for Crop and Disease Management, School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia

R. Paranthaman,     Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India

Sweta Priyadarshini Pradhan,     School of Pharmaceutical Sciences, Siksha ‘O’ Anusandhan Deemed to be University, Bhubaneswar, Odisha, India

Md Ramim Tanver Rahman,     Medicinal Chemistry Laboratory, Centre Hospitalier Universitaire (CHU) de Québec Research Center, Université Laval, Quebec, QC, Canada

Sangeeta Saikia,     Food Researcher, Guwahati, Assam, India

Aga Syed Sameer

Department of Basic Medical Sciences & Quality Unit, College of Medicine, King Saud Bin Abdulaziz University for Health Sciences, Jeddah, Saudi Arabia

King Abdullah International Medical Research Centre (KAIMRC), National Guard Health Affairs, Jeddah, Saudi Arabia

Molecular Diseases & Diagnostics Division, Infinity Biochemistry Pvt. Ltd., Srinagar, Kashmir, India

Md Nazmus Saqib,     School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, China

Loveleen Sarao,     Department of Microbiology, Punjab Agricultural University, Ludhiana, Punjab, India

Dharmesh Chandra Saxena,     Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India

Ajay Sharma,     Department of Chemistry, Chandigarh University, Mohali, Punjab, India

Renu Sharma,     Department of Applied Sciences, Bhai Gurdas Degree College, Sangrur, Punjab, India

Savita Sharma,     Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India

Mohd Aaqib Sheikh,     Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India

Ajay Singh,     Department of Food Technology, Mata Gujri College, Fatehgarh Sahib, Punjab, India

Harvinder Singh Sohal,     Department of Chemistry, Chandigarh University, Mohali, Punjab, India

Cherakkathodi Sudheesh,     Department of Food Science and Technology, Pondicherry University, Puducherry, India

Kappat Valiyapeediyekkal Sunooj,     Department of Food Science and Technology, Pondicherry University, Puducherry, India

Thoithoi Tongbram,     Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India

İlknur Ucak,     Niğde Ömer Halisdemir University, Faculty of Agricultural Sciences and Technologies, Niğde, Turkey

Altaf Ahmad Wani,     FAO, Wadura, Sher-e- Kashmir University of Agriculture Sciences and Technology, Shalimar, Jammu and Kashmir, India

Nusrath Yasmeen

Faculty of Pharmacology, College of Nursing, King Saud Bin Abdul Aziz University for Health Sciences, Jeddah, Saudi Arabia

King Abdullah International Medical Research Centre (KAIMRC), National Guard Health Affairs, Jeddah, Saudi Arabia

Syeda Saniya Zahra,     Department of Pharmacognosy, Shifa College of Pharmaceutical Sciences, Shifa Tameer-e-Millat University, Islamabad, Punjab, Pakistan

Rasiya Ul Zaman,     Department of Pharmaceutical Sciences, University of Kashmir, Srinagar, Jammu Kashmir, India

Imtiyaz Ahmad Zargar,     Division of Food Science and Technology, Sher-e- Kashmir University of Agriculture Sciences and Technology, Shalimar, Srinagar, India

Beenish Zehra,     Department of Nutrition and Dietetics, Sharda University, Greater Noida, Uttar Pradesh, India

Preface

Our earth comprises of a plethora of plants enriched with certain ingredients which have tremendous nutraceutical potential. These plant-based nutraceuticals have been able to carve a niche in the global market in the form of medicinal and health-related food products as well. These nutraceuticals play a dual role as a food ingredient as well as a therapeutic agent preventing various diseases. This industry has been able to acquire tremendous attention not only from consumers but also from scientific communities and various food manufacturing organizations. The nutraceutical market has been evolving since past few years due to growing attention of researchers and modernistic and advanced techniques for the analysis of several qualitative and quantitative characteristics.

Across the globe, a wide variety of chronic diseases such as cardiovascular diseases, cancers, diabetes, and obesity are rising tremendously and these diseases have been reported to contribute a very high percentage of 56.5 million deaths and high fraction of the diseases. Amid this scenario, consumers are drifting toward alternative beneficial products instead of expensive and high-tech disease treatment approach in the modern medicines. Consumers are aware of diet-related health problems and need to increase consumption of fruits and vegetables; however, this is not so feasible in our everyday life. Hence the incorporation of dietary supplements seems to be an only alternative for the procurement of these health friendly ingredients. The proposal of this book is designed in this way to highlight the inevitable and impeccable association between nutraceuticals of plant origin and health.

The aim of this book is to undergo the elucidation of several pivotal nutraceuticals on the basis of several significant aspects such as derivatives, extraction, chemistry, mechanism of action, pharmacology, bioavailability, safety, and manifold applications. Nevertheless, majority of the plant-based nutraceuticals have been mentioned and studied in literature; more in depth and comprehensive knowledge about the selected nutraceuticals such as gamma oryzanol, lignans, beta-glucans, betalain, etc., is required. In this regard, keeping the future benefits of the researchers, academicians, health professionals, and lastly but not the least, public health in view, this proposed book is designed. Apart from this, toxicity and safety of these selected nutraceuticals will be also thoroughly discussed along with their bioavailability for the safe utilization into various foods. The various chapters in the proposed book based on different selected nutraceuticals will be an exploration of those ingredients which are worthy of attention on many aspects and need to be incorporated into our diet on daily basis. Hence, this book would lay a very solid foundation for analyzing the efficacy and validity of various plant-derived nutraceuticals which can be exploited as a quintessential therapeutic tool in the prevention of chronic and degenerative diseases such as cardiovascular diseases, cancer, obesity, and diabetes as well as to promote sound human health.

Dr. Jasmeet Kour

Dr. Gulzar Ahmad Nayik

Chapter 1: Nutraceutical-A deep and profound concept

Jasmeet Kour ¹ , Hitesh Chopra ² , Saba Bukhari ³ , Renu Sharma ⁴ , Rosy Bansal ⁵ , Monika Hans ⁶ , and Dharmesh Chandra Saxena ¹       ¹Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India      ² Chitkara College of Pharmacy, Chitkara Univeristy, Rajpura, Punjab, India      ³Department of Animal Genetics and Breeding, Skuast, Kashmir, India      ⁴ Department of Applied Sciences, Bhai Gurdas Degree College, Sangrur, Punjab, India      ⁵ GSSDGS Khalsa College, Patiala, Punjab, India      ⁶ Government PG College for Women, Jammu, Jammu and Kashmir, India

Abstract

The utilization of disease resistant attributes of plethora of phytochemicals derived from both food and nonfood plants has been able to carve a formidable niche in human health and nutrition research so far. The term nutraceutical invented by Stephen De Felice in 1989 apart from supplementing the diet has the potential enough to deliver a concentrated form of a bioactive ingredient from a food. Numerous studies have reported the occurrence of various side effects owing to several cancer treatments such as chemotherapy, radiotherapy, and surgery. Of late there has been an ever-increasing demand across the globe for food products that encompass bioactive ingredients. Phytomolecules which are purely extracted are designated as nutraceuticals which are subjected to basic science and applied research as well. This chapter has been framed in such a way so that various untouched and pivotal aspects related to nutraceuticals have been covered in an extensive range.

Keywords

Ayurveda; Bioactives; Diseases; Nutraceutical; Patents; Phytomolecules; Trends

1.1. Introduction

Consumer awareness regarding role of nutraceuticals is the important key factor which generates demand for nutraceutical sector. Consumers have wistful longing for specialty nutrition which leads to digestive health, beauty enhancement, specific chronic health problems, and so on. The major bone problems prevailing in society like osteoporosis and arthritis have also propelled the nutritionists to work in this direction. The protein progression has also led to design specialty nutraceuticals for children. Nutraceuticals working as pharma foods help in inhibition of cardiopathy, high blood pressure, osteoporosis, high blood glucose, and for lowering saturated fatty acids (Salmeron et al., 1997).

This demand has revolutionized the food world to be offering a notable benefaction to good health as well as well-being of human beings. Nutraceutical acting as preventive foods also helps in improving the gastric and stomach problems as they work as probiotics and prebiotics as well. Overall nutraceuticals improve the immune system thus helping in fighting with harmful extraneous microorganisms. Many lifestyle-related diseases like cancer can be treated with the sensible intake of nutraceuticals. Although nutraceuticals are not the magic bullets which are directly targeting the cancer cells but they can prevent the further infections and inflammations and in turn will boost the immune system (Kessler et al., 2001). Wrong food intake habits can lead to colon cancer because of the conversion of precarcinogens to carcinogens by intestinal microflora. The enzymes like glycosides, azoreductases, and nitroreductases present in intestinal microflora convert these precarcinogens to carcinogens. The use of probiotic strains like Lactobacillus acidophilus and Lactobacillus casei helps to reduce the levels of these enzymes and so the generation of these enzymes will be reduced by imparting them anticancer effects. Many of the natural foods like fish, tomato, and green leafy vegetables have bioactive compounds which enable the oxidation of LDL. Some neurogenerative diseases like Parkinson's disease which are known to be triggered by wrong foods and on the other hand can be reduced by nutraceuticals.

Nutraceuticals are associated with following properties:

• Antioxidant properties

• Antiinflammatory properties

• Insulin sensitivity

• Anticancerous properties

• Affecting cell differentiation

• Increasing enzyme activity which helps in detoxification

• Upkeep of DNA mending

• Upsurge the programmed cell death of cancer

• Diminution in cell propagation

Nutraceutical mainly includes natural food and supplemented foods. Natural foods contain naturally bioactive nonnutritive components in high concentration that provides health benefits. Supplemented foods are the formulated foods which include the foods especially designed with increased biologically active compounds. So to summarize nutraceuticals potentially promote health beyond basic nutrition (Faisal & Varma, 2009). The research and development in therapeutic diets has come up with the concept of nutraceutical, nutraceuticals, designer foods, phyto foods, pharma foods, etc. These foods have great nutritional significance and all have one thing in common that is the presence of specific food ingredients which are targeted toward a specific physiological function of the body. Functional food components are beneficial components which are naturally a part of foods or they can be fortified in foods as per the requirements. These include, for example, polyphenols, carotenoids, isoflavones, dietary fiber, fatty acids, vitamins, minerals, phytoestrogens, isoprenoids, soya protein, prebiotics, and probiotics (Shinde et al., 2014). The nutritional components have a major role in health improvement as well as prevention of disease. All the foods which have positive effects on health and provide medical and health benefits are also known as nutraceuticals (Subbiah, 2007). The only difference between nutraceutical and pharmaceutical is that nutraceuticals target general state of health and work on disease prevention principle while pharmaceuticals influence particular state of health thus curing a specific disease with synthetic inputs (Das et al., 2012).

1.2. Facts of nutraceuticals

There are various facts which state that nutraceuticals are beneficial for mankind. These are as follows.

1.2.1. Growth

The nourishment of child starts in mother's womb so mother diet influences the growth and development of child. The nutrition course during prenatal period and childbearing period and the composition of breast milk provides good quality proteins along with nutrients primarily including n-3 and n-6 polyunsaturated fatty acids, amino acids, micronutrients in the form of zinc, folic acid, iron, and iodine. These nutrient components are beneficial to health in cell and tissue growth as well. The bones development during adolescence requires calcium, Vitamin D and K, fluorides, etc., which are functional food components. The gastrointestinal growth during early years is dependent on probiotics and prebiotics (oligosaccharides and inulin).

1.2.2. Health maintenance

It further includes following parameters to be considered (Pandey et al., 2010).

1.2.2.1. Immune function

The nutraceutical components that help in boosting immune system are antioxidants, vitamins, trace minerals (zinc, copper, manganese), PUFA, arginine along with nucleotides, nucleosides, prebiotics, probiotics, and synbiotics.

1.2.2.1.1. Gastral well-being

The gastrointestinal health is subjected to a proper equilibrium of good bacteria thus inhibiting the entry of harmful bacteria in intestinal tract. The intake of probiotics, prebiotics, and synbiotics can enhance the metabolic functionality of GI tract microflora. The probiotics are beneficial in reducing the GI infections and so improve the overall gut functioning along with reduction in constipation and diarrhea. The prebiotics are indigestible food components which stimulate the metabolic functioning of specific bacteria present in gut. They are proven in reducing colon cancer. The absorption of minerals like calcium and magnesium is being supported by beneficial bacteria. The dairy products, table spreads, baked foods, cereals, salad dressings, meat products, and some confectionary foods may contain prebiotics.

1.2.2.2. Mental health

The nutraceuticals are helpful in promoting optimum mental state and mental performance. These foods may influence person's intellect, temperament and liveliness, reaction to anxiety, short-term remembrance, attentiveness, and commitment. Glucose is known to influence mental performance, sucrose helps in reducing discomfort and pain, caffeine improves cognitive performance, and B vitamins improve mental health of old people. Many potential functional components like S-adenosyl methionine and folic acid are known to improve depression.

1.2.2.3. Aging

Aging leads to oxidative stress on the body. By delaying aging many diseases can be prevented. The defense against oxidative stress is present in our body itself. These are antioxidants, mineral and trace elements like selenium (Se), manganese (Mn), and copper (Cu), Vitamins C and E, carotenoids which are all free radical scavengers. Natural antioxidants like flavonoids, certain vitamins such as C and E, carotenoids, and other polyphenolic compounds existing in foods are possibly useful applicants for nutraceuticals (Berger & Shenkin, 2006). Herbal diets containing fruits like berries, grapes, pomegranate, mangosteen, and tomato are known to be explored by the nutraceutical sector as budding antioxidants.

1.2.2.4. Physical performance

Nutraceuticals help in providing physical activity. Micronutrient supplementation during preparing nutraceutical potentially improves physical performance during physical training and the main ingredients include caffeine, precise amino acids, creatine, and carnitine.

1. Reduced risk of Obesity

There are a lot of food components such as chitosan, medium-chain triglycerides, conjugated linoleic acid, green tea, calcium, and capsaicin that help in reducing appetite and enhance satiety or reduce fat absorption. This nutritional approach of weight management helps in reducing the risk of obesity (Kasbia, 2005).

1.2.3. Effect on chronic ailments (e.g., Heart disease, diabetes and metabolic disease, musculoskeletal disease)

Nutraceuticals are protective against cardiovascular diseases which are mostly induced by dietary fats. Hence foods low in saturated fats and trans fats reduce LDL (low-density lipoprotein) levels. MUFA like olive oil and PUFA like linoleic and linolenic acids help in reducing LDL without leaving any effect on HDL cholesterol. Long-chain fatty acids like eicosatetraenoic acid and docosahexaenoic acid present in fish oil reduce plasma triglycerols and promote blood vessel integrity. The foods containing these functional unsaturated fatty acids help in reducing cardiovascular diseases (Hollman & Katan, 1999). Soluble fibers (psyllium and dietary fructans like inulin, oligofructose) as dietary intakes are also known to reduce LDL (Baljit, 2007). Phytosterols are found in fruits and vegetables, seeds and nuts, cereals and legumes, oils obtained from vegetables and plants. Diets containing herbal foods rich in polyphenolic compounds are associated with less chances of CVD and other long-lasting illnesses (Ramaa et al., 2006). The compounds flavonoids having varied array of polyphenolic composites including flavanols, flavones, flavanones, anthocyanins, and anthocyanidins existing unsurprisingly in foods obtained from plants are potential nutraceutical ingredients. Foods rich in fiber like whole foods, fruits, and vegetables, diets low in saturated fats, and foods having small glycemic index (GI) are recommended for obese and overweight people who are more at the menace of heart diseases and type 2 diabetes. Spices like cinnamon, garlic, coriander, turmeric, and ginger are beneficial for diabetes (Mechanick, 2005).

1.2.4. Musculoskeletal disease

The most prevailing condition affecting older people is osteoarthritis. The diet therapy can be used with intake of substances like glucosamine and chondroitin as food supplements. Bone health can be maintained by nutrients like vitamins D, K, and C along with minerals like manganese (Mn), copper (Cu), and zinc (Zn). Vitamin D has an important share in bone mineral mass and bone development. Plant bioactive ingredients are useful ingredients for bone health.

1.3. Fiction of nutraceuticals

There are many myths related to supplemented foods and nutraceuticals that does not support scientific evidences (Espin et al., 2007). These are as follows.

1.3.1. Supplements are meant for men and women

It is believed that supplements should be taken by men and not women as this intake can lead to muscular look in females and take away their feminine look.

1.3.1.1. No need of supplements with balanced diet intake

Food is the great source of nutrients which are present in supplements but appropriate proportions are required to maintain the healthy body regime. The body needs vital nutrients to meet all the nutritional requirements and this can be made possible by supplements to cope up the nutritional deficiency disorders.

1.3.1.2. Protein burden on kidneys

Sometimes it is believed that high proteins are a stress on human kidneys but this is not true. Kidneys efficiently remove the extraneous material and are meant for filtration. It is suggested to increase the water intake in case of high protein diets.

1.3.1.3. Undeclared nutraceutical ingredients are not safe

It is misconception that the ingredients undeclared are disaster but the fact is that although these products are labeled as supplements but they are categorized as unapproved drugs legally. Many supplements like weight loss diets, sporty nutrition, and products related to sexual disorders are covered under adulterated category.

1.3.1.4. Antioxidants prevent cancer

Research suggests that antioxidants like vitamins C and E can damage the free radicals thus preventing cancers. According to some findings β carotene can intensify the menace of pulmonary cancer in chain smokers (Thanopolou et al., 2006).

1.3.1.5. Zn for curing cold symptoms

Research studies suggest that syrups containing zinc can reduce the cold duration if zinc is taken within 24   h of the initiation of cold but high amount of zinc intake can also hinder the copper absorption thus weakening the immune system. It has been advised to take 75   mg of zinc per day and to refrain from nasal sprays of zinc which can lead to smell loss.

1.3.1.6. Prevention of bone fractures in older age by calcium supplements

It is suggested to supplement calcium in diet as deficiency of calcium can cause bone-related problems but it is a misconception that it will prevent the bone fractures in older age. The calcium required by body is to be provided in the form of supplements as normal diet rich in calcium cannot fulfill the adequate calcium requirements of approximately 1200   mg by human body in old age.

1.3.1.7. Nutraceuticals are as good as diet

In research studies it has been indicated that nutrients isolated in pill form are having little advantages over dietary intake because in whole food, the nutrients work synergistically thus benefitting the body. The single nutrients contained in pills are not effective against chronic diseases and sometimes can even lead to harmful effects on body, e.g., excess vitamin A can cause osteoporosis leading to bone fractures. Similarly, antioxidants as nutraceuticals can aggravate cell growth leading to cancer (Rajasekaran et al., 2008).

It is usually believed that nutraceuticals are not quality tested like other drugs as the nutraceutical companies do not require to provide the safety and effectiveness of their products but in contrast to this even the nutraceuticals are to be controlled by regulations and they are not allowed to be sold in the drugstores without appropriate approvals (Hathcock, 2001). There are many examples like scientists from Canada who tested the nutraceuticals from 12 companies and found that only 2 companies were having 100% purity and rest were adulterated with other plants having misleading components. Similarly, Attorney General Officials from New York performed DNA testing on herbs in 2015 and concluded that they were not containing actual herbs.

1.4. Developmental strategy for nutraceuticals

Nutraceuticals are developed according to consumer preferences as follows:

1. Specialty nutrition for digestive health and these foods can be designed by food fortification with functional food components like vitamins, more minerals, fish oils, omega-3 fatty acids, and probiotics.

2. Natural forms which state that such foods should be devoid of any artificial additives like sweeteners. The foods should be in natural form and should be minimally processed or unprocessed.

3. Beauty enhancing foods which includes natural drinks, energy drinks, sports beverages, and cent percent juices.

4. Protein-rich foods that are foods help in maintaining healthy bones, joints, and strengthen the immune system of muscle buildup.

5. Children-specific foods which include specific nutrients and calories specially required for kids' growth and development.

6. Pharma foods which are helpful in preventing heart disease, hypertension, osteoporosis, type 2 diabetes, and also for lowering cholesterol.

7. Special food for allergic people like gluten free, lactose free, meatless substitutes like lentils and legumes, dairy free (can include soya milk, rice milk, or coconut milk in place of animal milk).

8. Sports foods that are given as supplements to sports persons like energy bars, nutrition bars, or energy drinks.

9. Weight management foods which are more in demand in today's lifestyle and include whole grains, fiber-rich foods.

1.5. Disease prevention claims of nutraceuticals

The major health claims related to specific diseases and their prevention by nutraceuticals are as follows:

1. Osteoporosis: Calcium intake and healthy diet accompanied by consistent exercise help children and adults to acquire good health of bones thus reducing severe diseases like osteoporosis in later stages of life.

2. Cancer: Cancer development is based on many factors. The foods low in dietary fat may reduce cancer risk. The body growth depends not only on the equilibrium between production of cells and demise of specialized cells but also on the imbalance resulting from unlimited cell proliferation inducing tumors. Apart from this, the increase in free radicals also leads to oxidative DNA damage which increases the onset of cancer. Amid this, the supplementation of diet with antioxidants has proven to be a boon. Low-fat diets that are rich in fiber having grains, fruits, and vegetables help in reducing the onset of cancer.

3. Hypertension: Diets with low sodium content diminish high blood pressure.

4. Coronary heart disease: Fruits, vegetables, and cereal products rich in fiber, mainly soluble fiber, help in reducing the risk of heart disease. Certain foods such as garlic, black cumin, ginseng, onion, guava leaves, and grape extracts have outshined in reducing cardiovascular ailments.

5. Immune dysfunction: Nutraceuticals and their bioactive components containing omega-3 fatty acids, dietary fibers, antioxidative compounds, plant sterols, and flavonoids play a pivotal beneficial role for human health. Phytochemicals act as immunomodulators along with possessing potent antiinflammatory properties.

6. Diabetes mellitus: This is usually associated with heart-related ailments and immune dysfunction in addition to insufficient liver enzymes primarily glutathione peroxidase, catalase, glucose-6-phosphate dehydrogenase, and glutathione S-transferase activity leading to ingress of oxidative stress damaging liver pancreatic β-cells. Functional foods inhibit diabetes apart from reducing its complications by virtue of antioxidant-rich foods like garlic, green tea, fenugreek, black cumin, Bauhinia forficata, Cissus sicyoides L., etc. Fiber-rich foods, e.g., barley, may aid in curbing high levels of cholesterol, triglycerides, and free fatty acid.

A modern concept of self-care states that diet is correlated with health advantages that coexist with conventional therapeutic solutions to illness management. Scientific studies have clearly shown the potential dietary advantages of lowering the incidence of illness, and customers are already conscious that food has a larger effect on well-being. At the other side, consumers understand the costly, time-consuming, and impersonal issues of the new health-care program. Functional foods fit into a system that ranges from maintenance/promotion of health to treatment of disease. The primary goal in public health is to reduce the incidence in illness in a wide portion of the population through improving their lifestyle.

In future, functional foods are going to be essential components of the established health programs to minimize the risk of specific diseases thus increasing consumer control and minimizing cost. The insights gained from biotechnological advances in genetic research give opportunities to prevent diseases and improving health with functional foods. This has made it possible to consider the role of nutrients in different systems at the cellular stage of the human body. Dependent influences of dietary components on each organism may also be extensively analyzed. Understanding the relationship between diet and genes is also a new discovery that will create new opportunities for potential generations to improve their fitness and well-being. Nutrigenomics, proteomics, as well as metabolomics are three emerging fields which will lead to the accelerated production of functional foods (Martirosyan and Singharaj, 2016, pp. 410–424). Nutrigenomics is known as the relationship between diet and genes. Dietary components of concern can include important nutrients such as pivotal vitamins, fats, minerals, certain bioactive compounds (e.g., phytochemicals), or metabolites in food additives (e.g., retinoic acid, eicosanoids). There is no proper description of a good or bad food but diets can be good or bad and overall lifestyle including smoking, physical activity, stress, etc., can impose effect on the overall health. Functional foods are more in demand by health-conscious sector and are still in nascent stage. The claims related to health benefits should be based on some particular scientific criteria (Clydesdale, 1997). There are a number of factors which weaken certain scientific foundation. These factors may include complexity of food components, effects on foods, metabolic changes occurring due to diet, and insufficient surrogate markers developing diseases. So additional research based on potential health benefits is required which will advance the public health. Functional food growth is expanding because of consumer awareness regarding natural foods providing protection against physiological threats. Although there are a series of products established in the market with unidentified health claims which create chaos to the consumers in terms of their real effectiveness. So, there is a need of uniform international policy for functional foods for their role in preventing physiological threats.

1.6. Sources of nutraceuticals and chemical nature

Our earth is an abundant source of wide variety of plant sources having medicinal properties. Presently the two major concerns of developing countries are hunger and malnutrition. Several plants, herbs, fruits, and vegetables are blessed with important nutritive components such as carbohydrates, protein, vitamins, minerals, and essential amino acids (Murphy et al., 2012). Among the various fruits and vegetables, the prominent ones including bananas, grapes, watermelon, oranges, lemon, tomato, carrot, pomegranate, and ginger possess significant nutraceutical (Mahima et al., 2013).

Plants and vegetables produce a wide range of phytochemicals which possess significant antioxidant potential. The various antioxidant pigments include anthocyanidins, catechins, carotenoids, flavonoids, isothiocynates, phytonutrients, and polyphenols. It is established that around 4000 phytochemicals are reported in organic products, green vegetables, and grains (González-Sarrías et al., 2013). Flavonoids comprising hydroxylated phenolic components are acknowledged for performing various pharmacological activities (Dixon et al., 1983). These are further categorized into several other subgroups such as flavonol, flavanone, flavone, and isoflavones.

Citrus flavonoids namely naringin and naringenin were recognized for lowering of expression of vascular cell adhesion molecule-1 and monocyte chemotactic protein-1, with expected application in anticipation of atherosclerosis (Lee et al., 2001). Bioflavonoids such as naringin, isolated from grape fruit peel, are found to fix capillary permeability along with brittle nature of vascular tissues (Kosseva, 2013). Wine is an abundant source of essential flavanols such as catechins, proanthocyanidins that constitutes an important class of phenolic compounds and exhibits numerous beneficial effects (Shrikhande, 2000). In plants, flavanoid (apigenin) occurs as flavones in chamomile, flavanones (hesperidins) in citrus fruits, quercetin, kaempferol in tea, and ginkgo flavonglycosides in ginkgo (Majoa et al., 2005). Among vegetables, onion bulbs (Allium cepa L.) are reported to have significant amounts of dietary flavonoids which exert considerable effects on cancer, inflammation, and cardiovascular diseases (Okamoto, 2005).

Lycopene, a principal carotenoid found abundantly in tomatoes, is known for imparting red color apart from protection from degenerative diseases such as cardiovascular diseases and cancer (Kosseva, 2013). Lutein, another naturally occurring carotenoid, contained in significant amounts in green leafy vegetables like broccoli, spinach, kale, yellow carrots, etc., is known for providing immense nourishment to our eyes and skin. Numerous antioxidant vitamins like vitamins C and E as well as carotenoids contained in considerable amounts in fruits and vegetables are well known for providing protection by scavenging free radicals (Singh & Devi, 2015).

1.7. Plant food by-products as source of nutraceuticals

Fruits and vegetables produce about 25%–30% of nonconsumable waste products (Ajila et al., 2010). The failure to recover such materials results in generation of unnecessary waste as well as exhaustion of natural resources (Bhalerao et al., 1989). Several regions of vegetables and fruits are embedded with significant concentrations of bioactive components such as phenolics, carotenoids, flavonoids, and anthocyanins (Ayala-Zavala et al., 2004).

Grape pomace, a by-product in most of the cases, is observed to have elevated level of antioxidants and antimicrobial substances obtained during wine-making process and is well recognized for its antioxidative, antiviral, and antiinflammatory activities. These health beneficial characteristics might be credited to higher concentration of phenolic substances. These polyphenolic substances may include anthocyanins, quercetin, and proanthocyanidins (Brazinha et al., 2014). Grape seeds are considered to be adequately rich in proanthocyanidins which act as nutraceuticals in numerous products. The proanthocyanidin extract of grape seeds is observed to neutralize free radicals and thus has the ability to impart protection against the oxidative stress induced by free-radical mechanism (Feng & Chen, 2003; Spranger et al., 2008).

Biomass generated in fruit-processing industries prominently apple pomace including peels, core, calyx, seeds, and stem tissues is a storehouse of polyphenols (Vendruscolo et al., 2008). It is more prone to microbial disintegration due to its higher moisture content and the occurrence of carbohydrates prone to fermentation (Bhushan et al., 2008). Moreover, its dumping in open zones prompts serious ecological issues. It is generally utilized for extraction of various products such as pectin (Canteri-Schemin et al., 2005), organic acids (Shojaosadati & Babaeipour, 2002), enzymes (Zheng & Shetty, 2000), natural antioxidants (Lu & Foo, 2000), and edible fibers (Masoodi et al., 2002). Apple seed extracts contain prominent compounds such as phloretin-20-xyloglucoside, 5-caffeoylquinic acid, p-coumaroylquinic acid, and epicatechin (Fromm et al., 2012).

1.8. Nutraceutical profile of prominent nutraceuticals

Lignans comprise diphenolic compounds which contain 2,3-dibenzylbutane skeleton (Setchell, 1995). These are formed by combining two coniferyl alcohol–based residues which are prevalent in the cell wall of plants (Westcott & Muir, 2003, pp. 55–73). In spite of having widespread occurrence in plant kingdom such as flaxseed, sesame seed, pumpkin seed, soybean, berries, and huge consumption in Western countries, these have received comparatively little attention (Touré & Xueming, 2010).

Lignans are of immense interest owing to their capability of showing a broad range of health promoting effects which prominently include antioxidative, antiviral, and antitumorigenic (Ayres & Loike, 1990). Apart from this, lignans are also known to be antidiabetic and anti-obesity agents (Bhathena & Velasquez, 2002) and may even impart protection against cardiovascular diseases (Vanharanta et al., 1999). Several in vitro and animal studies have proven that lignans impart immense protection in Graves' diseases like breast cancer, prostate cancer, colon cancer (Bowen, 2001; Denmark-Wahnefried et al., 2001; Yang et al., 2001), as well as cardiovascular diseases (Prasad, 1999, 2001).

A considerable research attention has been attained by beta-glucans due to their significant health benefits as well as various physicochemical properties. Beta-glucans have been known to lower plasma cholesterol, glycemic index, as well as improving lipid metabolism (Delaney et al., 2003; Keenan et al., 2007). These may also contribute in minimizing the incidence rate of coronary as well as ischemic heart diseases (Maki, Galant et al., 2007) in addition to lower down total, LDL cholesterol and ratio of total to HDL cholesterol (Behall, 1997). Another major aspect related to the nutraceutical profile of β-glucans is that they provide humoral as well as cell-mediated immunity and enhance the immunological activity when consumed on daily basis (Estrada et al., 1997).

Gamma oryzanol (GO), one of the most significant constituents of rice bran oil, has been reported to reveal numerous health-promoting effects such as decline in plasma cholesterol and improvement in plasma lipid profile and HDL cholesterol levels (Cicero & Gaddi, 2001). Various biological activities like antioxidative (Ismail et al., 2010), antiinflammatory (Akihisa et al., 2000), and antitumor activities (Yasukawa et al., 1998) have been reported by GO. Owing to the significant nutraceutical properties of beta-glucans, lignins, and GO an isolation process was derived for the extraction of beta-glucans from barley flour, lignin concentrate derived from flaxseed powder, and GO concentrate from rice bran oil in fairly good yield (Kour et al., 2019).

1.9. Mechanism of action of nutraceuticals

There is a wealth of hidden food ingredients and nutrients that possess significant biological activities. In the recent years, nutraceutical industry has been growing rapidly in the present food market. It has been significantly proven that food ingredients can be helpful to prevent several disorders. Numerous research studies have highlighted the role of fruits and vegetables in the inhibition of cardiovascular diseases (Hu & Willett, 2002). The protective action of plants may be credited to the existence of various phytochemical components. German and Walzem (2000) evaluated that polyphenolic compounds contained in grapes and wine can prevent arterial disease by interfering with cellular metabolism and signaling.

Antioxidant substances comprise an essential part of nutraceuticals. A wide range of compounds possess significant direct apart from indirect antioxidative properties. These antioxidants are known for prevention of deleterious effects owing to oxidation process. Oxidative stress might be due to generation of highly reactive oxygen and nitrogen related to body. Free radicals are the major cause of various degenerative diseases (Cornelli, 2009). Antioxidant substances can provide protection against various degenerative diseases as they can curb the production of free radicals by lowering the energy of these highly reactive species. For example, consumption of vitamin E is highly beneficial for preventing Parkinson's disease (De Rijk et al., 1997).

Terpenes, one of the prominent categories of phytonutrients prominently seen in green foods, cereals, and soy plants, exhibit exceptional antioxidant activity. These substances react with radical species by disassociation into fatty membranes with their long carbon side chain and facilitate in treatment of various diseases (Jain & Ramawat, 2013). Antioxidants are also recognized for inhibiting mutation and preventing dreadful diseases due to their ability to scavenge superoxides, hydroxyl, as well as peroxy radicals (Hochstein & Atallah, 1988). Apart from scavenging of free radicals, these antioxidants also participate in the formation of complexes of redox-catalytic metal ions (Varzakas et al., 2016).

Phenolic compounds hail from that class of secondary plant metabolites which contain either one or several aromatic rings having hydroxyl groups in their basic structural composition (Balasundram et al., 2006). This heterogenous group of chemical compounds is recognized for varied activities of biological origin (Ignat et al., 2011; Popa et al., 2008). These play a significant role in maintaining the nutritional profile of fruits and vegetables (Lapornik et al., 2005). Phenolic antioxidant substances comprising tocopherols, phytoestrogens, and green tea–derived polyphenols aid in decreasing oxidative cell injuries, inflammatory reactions leading to an efficient brain health (Bates et al., 2002; Youdim & Joseph, 2001).

Flavonoids which form another prominent class of naturally obtained ingredients consisting of a benzo-γ-pyrone structure are also recognized for performing various biological activities. Their chemical properties are based on their structure, extent of hydroxylation, class, conjugation, substituents, and degree of polymerization (Heim et al., 2002). The protective mechanism of flavonoids is to block enzymes which convert angiotensin that raises blood pressure and blocks cyclo-oxygenase known as suicide enzyme which is responsible for breaking down prostaglandins thus preventing platelet aggregation (Chintale et al., 2013).

Flavonoids exhibit a significant role in inhibition of dreadful and degenerative diseases like cardiovascular diseases and cancer (Okamoto, 2005). These major active nutraceutical ingredients in plants are highlighted to exhibit antiallergic, antiinflammatory, hepatoprotective, antiviral, anticarcinogenic, and antioxidative characteristics (Singh & Devi, 2015).

1.10. Nutraceuticals in ayurveda

Hippocrates, father of medicine, well said ‘Let food be thy medicine and medicine be thy food.’ Nutraceuticals refer to those nontoxic foods that are not considered as essential nutrients but have biological significance such as disease resistance, antioxidants, and regulating the immune systems. It refers to herbal products, prebiotics, and probiotics that act as medicine for the health of humans by inhibiting chronic diseases and performing far above than basic nutritional function.

Due to sedentary lifestyle their has been increase in the occurrence of the disease. Nutraceuticals hold impeccable importance because of their potential nutritional status, safety, and therapeutic effects. Quality of life has sparked the ‘Nutraceutical Revolution’ and has led to seek complementary beneficial products. There has been an elevating interest in nutraceuticals which have great health benefits and work better than modern medicine and have their roots deep embedded into the traditional system of Indian medicine, ‘‘Ayurveda.’‘ The Ayurvedic came into light when it was developed between 2500 and 500 BCE in India (Subhose & Narayana, 2005). The literal meaning of Ayurveda is Science of life or Science of Longevity because it offers to live a long and healthy life. It rejuvenates the body by means of diet therapy. From ancient times, Ayurveda along with other Indian sciences significantly contribute to the field of medicine and the art of living inclusive of culture in all areas of human needs.

Annam bramha is a firm belief in ancient Indian culture, which translates to mean the presence of divinity is perceived in all that is consumed. Food has been priced the most important aspect in life as it nourishes mind and body. Nutraceuticals, functional foods, wellness foods, medicinal foods, pharma foods are the terms which have been able to grab significant attention today which is worth appreciation among common masses.

A nutraceutical is demonstrated to unleash physiological role by imparting protection against chronic disease. Ayurveda has also stated the same principle as "Swasthurrjaskar Chikitsa that means the different ways by which one can achieve health. Primary principal of Ayurveda is also to keep the body healthy. But Ayurveda has a broader vision because Rasayana Chikitsa means rejuvenation therapy. Rejuvenation means to return to the normal from a diseased state, it also talks about Achar Rasayana" that proves mental stability, which is equally important for physical stability. Nutraceuticals coupled with traditional medicine are given whole-hearted acceptance by the consumers backed by modern medical research.

As health-related awareness increases in the population, people become more conscious about their future health. Ayurveda, the 5000-year-old health science, has mentioned tremendous benefits of food for medicinal purposes which are aimed at providing basic nutrition and at the same time reducing disease risk. The use of herbal products as nutraceuticals has been successful in unleashing therapeutic properties having negligible side effects along with great monetary gains. The concept of ‘Ajasrika Rasayana’ relates to those foods which can be consumed to improve the quality of life and it protects from stress induced by both external and internal sources. Nutraceuticals in common usage belonging to Ayurveda include Chyavanprash (for general health and prevention of respiratory disorders); Phala Ghrita (for reproductive health); Arjuna Ksheerpaka (for cardioprotection); Brahma Rasayana (for protection from mental stress); and Rasona Ksheerpaka (for cardioprotection) and Shatavari Ghrita (for general health of women during various physiological states). Dietary supplements and herbal remedies are popular healthy alternatives for people. These supplements complete the nutritive value of the diet and some of them are: Asparagus racemosus (Wild Shatavari) is a potent Ayurvedic rejuvenative and strengthens the immune system; Commiphora mukul is a major ingredient in joint and possesses strong immunomodulating properties; Cyperus scariosus maintains healthy genitourinary system along with hepatoprotective action. Garcinia cambogia is a fruit having hydroxycitric acid which hampers lipids and fatty acids. Hydroxycitric acid is responsible for the inhibition of the enzyme ATP-citrate leading to decrease in the production of acetyl-CoA which plays a crucial role in metabolizing fat and carbohydrates.

Glycyrrhiza glabra (licorice) is a versatile medicine for gastrointestinal health. Being a laxative, it helps in the healing of mucous membranes apart from relaxing the muscle spasms. It shows antioxidative action in cancer protection and has key role in interferon production. Gymnema sylvestre has glycolytic action and Melia azadirachta (neem) is used as astringent that promotes healing. Momordica charantia (L. Karela, bitter melon) finding its widespread usage in Ayurveda contains gurmarin, which is similar to bovine insulin that suppresses responses of neurons in brain to sweet taste. Moringa pterygosperma is abundantly used in numerous health requirements and contains physiologically active principles. It contains pterygospermin, an antibiotic-like substance. Nardostachys jatamansi (DC. Jatamansi, musk root) is a plant effective for mental health. Piper longum (L. pippali, Indian long pepper) is a powerful stimulant for both the digestive and the respiratory systems and has a rejuvenating effect on lungs. Pippali is a typical Ayurvedic complementary component whose benefit is to increase the bioavailability and enhance absorption of the other active ingredients. Piper nigrum (L. Maricha, black pepper) is one of the most important spices which is widely used to amplify the body's ability to absorb nutrients contained in the food and aid the digestive process. Bergenia ligulata (Wall Pasanavheda) is diuretic in action. Terminalia chebula (Retz. Haritaki) is effectively used as a purgative, expectorant and is a strong antimutagenic agent. Tinospora cordifolia (Miers Guduchi) is a potent immunity booster having high content of vitamin C. Withania somnifera (L.) Dunal Ashwagandha holds a place similar to Ginseng in traditional Chinese medicinal therapies. The Indian Ginseng Zingiber officinale Rosc Sunth enhances absorption and prevents gastrointestinal side effects. The nutraceutical market is growing by leaps and bounds in functional foods and herbal supplements. Consumer's awareness and market strategies need to be developed to increase the consumption of these nutritional foods.

1.11. Recent trends in nutraceuticals

Nutrition is a need. Many illnesses related to health result from an improper nutrition. Nutraceuticals is an emerging alternative approach which is a fast-growing food industry with millions of people in the world using natural products. There has been a tremendous growth in global nutraceutical market in last decade. In India, functional foods are expected to witness much higher growth rates when compared to dietary supplement over the next 5   years. Nutraceutical food comes into medicinal format such as tablet, capsule, or powder while modern nutraceuticals are available as forms of food or as whole food itself or included in foods. With the billions of rupees being spent on costly drugs and surgical procedures, nutraceutical-based approach seems a magical and logical intervention which is relatively less invasive and inexpensive. In the modern era of fast foods, sedentary lifestyles, and increasing rates of preventable disease, physicians and clinical nutritionists should be encouraged to further knowledge with regard to safe alternatives available to treat the diseases. The majority of the nutraceuticals do possess multiple therapeutic benefits and have been claimed to have physiological benefits or provide protection against various diseases such as the cardiovascular, obesity, diabetic, cancer, and chronic inflammatory disorders. The raised demands for health care have dramatically increased the cost of medical care. Therefore, people have tried to achieve a better quality of life by eating more plant foods or taking dietary supplements.

Development of nutraceuticals with distinctive traits has the potential to deliver healthy and cheaper products to the world. The current demand for novel and healthy foods together with the increasing lifestyle diseases has created a new market for healthy cereals and legumes as a replacer to fast foods. The current focus has now been shifted toward millets and pulses for enhancing nutritional and functional quality for high-end consumer. The current trends in use of extruded flours as novel green ingredients as phenolic rich hydrocolloids, gluten free, low glycemic fat replacers are used nowadays as functional foods. Recent work on nutraceuticals highlights the potential of extruded flours as healthy snacks, breakfast cereals, or as additions to breads and mayonnaises (Martinez et al., 2014; Román, Santos et al., 2015). Modified functionality of extruded flours offers wide applications in food industry as thickening, gelling agents, functional ingredients, and fat replacers (Mason & Thompson, 2014; Román, Martínez, & Gómez 2015).

The novel trend in nutraceuticals is now the introduction of extrusion technology which involves extensive processing of cereals for development of healthy snacks. Extrusion is a novel technology with art of making quality foods beyond the traditional foods. Extrusion is a process to improve stability and texture of food by the processing conditions. Improved functionality of processed flours can be used in development of gluten-free, high fiber, high phenolic, high mineral, low-fat, and low-glycemic foods. Processed flours mimic the properties of hydrocolloids and thus can be used as alternatives to synthetic hydrocolloids with green label. This technology can supplement baking industry to develop products to the current changing needs and taste of consumers.

From a nutritional viewpoint, they are high in starch and fats and with low dietary fiber, thus with high glycemic load, known to cause childhood obesity and trigger type 2 diabetes (Brennan et al., 2013; Omwamba & Mahungu, 2014). Present day snacks are deficient in essential amino acids and hence have low protein and biological value (Devi et al., 2013). This calls for enrichment of snacks with high protein, dietary fiber, mineral content so to qualify them as functional foods. Use of whole grains, millets, pulses, pseudocereals, and other naturally derived ingredients is a new open window in development of functional healthy snacks. The nutraceutical industry is rapidly growing (7%–12% per year). With extensive anecdotal data on exciting health results, nutraceuticals promise significant contributions to disease prevention. The global nutraceuticals market is estimated at 117 billion US dollar of which India's share is a meager 0.9%. The United States and Japan are key markets for nutraceutical intake. Indian nutraceuticals market is about 1 billion USD which is increasing day by day. Globally the nutraceuticals are the fastest growing industry (http://www.ficcinutraceuticals.com/).

Various nutraceutical combinations have entered the global market through introduction of ethnopharmacological claims made by different traditional practices. To live a long and healthy life, the diet must be nutritious. Nutraceuticals play a large role in providing optimum nutrients. These nutraceuticals construct a protective barrier against large number of infections and allergies.

1.12. Recent developments in nutraceuticals

In developing countries where under nutrition, awareness and increased exposure to infectious diseases are common due to poverty and inadequate sanitation thereby increasing the need for healthier, nutritious, and less costly alternative. During the pandemic of COVID-19, there is an increased demand for nutraceutical ingredients such as herbal supplements, dietary nutrition products for boosting immunity, and thus market growth of immunity booster product grows on steady-state.

The worldwide nutraceutical market is growing day by day in the form of dietary supplements and functional foods and beverages. But dietary supplements are not as effective as their natural sources. They need to be enriched further with minerals and vitamins. Therefore, there is a need for the development of methods to increase the nutritional value of the foods and this can be achieved by the use of molecular technology. Biotechnological methods can be used for studying and cloning of various genes which can help to induce the expression of bioactive compounds. Development of nutraceuticals for novel health benefits, elucidating mechanisms of action of these products, and development of study systems such as in vitro coculture cell models can help in the elimination of various health issues.

Modeling new eating habits using the existing knowledge is needed for the eventual ideal of ‘Nutrition for all’ vision. WHO estimates that 60% of the cardiac patients in the world will be Indians by 2030. Asia is expected to have 190 million diabetes cases, more than half of them are in India and China (Jasiński et al., 2013). Researchers say that the percentage of overweight people in India is on track to rise from 9% in 1995 to 24% in 2025. Use of nutraceuticals in a sports industry is a new future development in the nutraceutical industry which is exciting and opens a way for greater research and efficacy in nutraceutical world. Some recent developments in nutraceuticals industry include launching by Kemon Industry (US) in May 2020, the new immunity-boosting nutraceutical ingredients made of algae source beta-glucan.

In December 2017, Arla Foods and PT Indofood CBP Sukses Makmur Tbk (Indonesia) launched a joint venture to expand Arla Foods' presence in the Indonesian market. In August 2018, ADM announced that it would add Onavita algae DHA powder to its line of omega-3 product solutions. The new omega-3 powder is part of ADM's portfolio of health and wellness ingredients, including probiotics, vitamins, plant extracts, and nourishing oils. In October 2018, Cargill launched Latitude, a plant-based, sustainable alternative omega-3 source for fish feeding applications.

In 2019, the Asia-Pacific region became a crucial region in the global nutraceutical market as consumer health issues increased. The main key players in the market are Archer Daniels Midland Company, Cargill, Incorporated, Royal DSM N.V, BASF SE, Nestle S.A., Groupe Danone S.A, E. I. du Pont de Nemours and Company, PepsiCo Inc., Aland (Jiangsu) Nutraceutical Co., Ltd., General Mills, Inc., Blytheco, Gamajet, Pharmachem Laboratories, Balchem Corp, Alpha Packaging, Aker BioMarine, Barrington Nutritionals Premier Nutraceutical Pvt Ltd., Sydler India Marlyn Nutraceuticals. Nutritional therapy has emerged as new healing concepts which has quickly and widely spread in recent years. Strong recommendations for consumption of nutraceuticals, use of nutritional therapy, and phytotherapy have become progressively popular to improve health, and to prevent and treat diseases. There is need of hour to improve awareness about conventional nutraceutical ingredients to the Indian consumers which is severely limited which will unravel an opportunistic window