Table of Contents
Cover image
Title page
Copyright
Contributors
Chapter 1. Overview of natural products in nutraceutical industries
1.1. Introduction
1.2. Global nutraceutical market
1 3 Historical perspectives
1.4. Status of natural products–derived nutraceuticals
1.5. Regulation of nutraceutical around the world
1 6 Challenges and future perspectives
1.7. Conclusion
Chapter 2. Curcuma longa
2.1. Introduction
2.2. Phytochemistry and isolation of bioactive components
2.3. Hurdle of bioavailability and matrix design strategies for improving curcumin bioavailability
2.4. Molecular targets of curcuminoids
2.5. Curcuminoids in functional foods
2 6 Different formulations of curcuminoids and their role in nutraceuticals
2.7. Conclusion
Chapter 3. Boswellia serrata
3.1. Introduction
3.2. Use of B. serrata as a nutraceutical or functional food in neurological diseases
3.3. Use of B. serrata as a nutraceutical or functional food in inflammatory diseases
3.4. Use of B. serrata as a nutraceutical or functional food in gastrointestinal diseases
3.5. Use of B. serrata as a nutraceutical or functional food with anticancer properties
3.6. Use of B. serrata as a nutraceutical or functional food in the treatment of diabetes
3.7. Use of B. serrata as a nutraceutical or functional food with antioxidant properties
3.8. Use of B. serrata as a nutraceutical or functional food with antimicrobial properties
3.9. Conclusion and perspectives
Chapter 4. Role of Piper nigrum in functional food and nutraceuticals
4.1. Introduction
4 2 Overview of pepper
4.3. Nutritional and phytonutrient composition of black pepper
4.4. Recommended dosage and quality specifications of P. nigrum
4.5. Functional food and nutraceutical
4.6. Other therapeutic benefits of P. nigrum
4.7. Uses of P. nigrum essential oil
4.8. Culinary and ethnomedical uses of P. nigrum
4.9. Conclusion
Chapter 5. Ocimum sanctum
5.1. Introduction
5.2. Beneficial effects from Ocimum sanctum as a nutraceutical or functional food
5.3. Conclusion and future perspectives
Chapter 6. Role of Moringa oleifera in nutraceuticals and functional foods
6.1. Introduction
6 2 Nutritional value of Moringa oleifera
6.3. Traditional food and potential uses of Moringa oleifera
6.4. Antimicrobial properties
6 5 Anti-inflammatory properties
6.6. Antioxidant properties
6.7. Anticancer properties
6 8 Antidiabetic properties
6.9. Antiasthmatic properties
6.10. Hepatoprotective properties
6 11 Neuroprotective properties
6.12. Conclusion and future directions
Chapter 7. Galangal Roles in nutraceuticals and functional foods
7.1. Galangal and its phytochemistry
7.2. Galangal in various formulations for different applications
7.3. Biological activities of galangal for different nutraceutical applications
7.4. Conclusion and future prospective
Chapter
8.
Bacopa monnieri
8.1. Background
8.2. Plant morphology
8.3. Chemical constituents
8.4. Extraction methods for chemical constituents
8.5. Analytical techniques used for qualitative and quantitative analysis of B monnieri
8.6. Quantitative analysis of bacosides
8.7. Structure elucidation of saponins in B. monnieri
8 8 Biological activities
8.9. Neuroprotection
8.10. Examples of standardized extract of B. monnieri as herbal formulations
8.11. B. monnieri as a nutraceutical in commercial food products
8.12. Future perspectives
Chapter 9. Trigonella foenum graecum
9.1. Introduction
9.2. Morphology of fenugreek
9 3 Chemical constituents
9.4. Roles of fenugreek as nutraceutical
9.5. Fenugreek as functional food
9.6. Conclusion
Chapter 10. Rosmarinus officinalis
10.1. Introduction
10.2. Rosemary oil and their roles in nutraceuticals and functional foods
10.3. Effect of rosmarinic acid in beverage drinks
10.4. Effect of carnosic acid and rosmarinic acid on cognition
10.5. Effect of ursolic acid
10.6. Conclusion and future perspectives
Chapter 11. Phytochemicals and therapeutic potential of Punica granatum L
11.1. Introduction
11.2. Morphology of Punica granatum
11.3. Nutritional and medicinal importance
11.4. Economic importance
11.5. Phytochemicals present in various parts of pomegranate
11.6. Pharmacological activities of pomegranate
11.7. Role of phytoconstituents in the management of environment pollutant
11.8. Applications of P. granatum in nanotechnology
11.9. Industrial uses of pomegranate
11.10. Patents granted on P. granatum
11.11. Pomegranate in clinical trials
11.12. Toxicity of pomegranate
11.13. Conclusion
List of. abbreviation
Chapter 12. Garcinia cambogia
12.1. Introduction
12.2. Phytochemical analysis
12.3. Hydroxycitric acid
12.4. Pharmacological activities and mechanism of action
12.5. Common adulterants
12.6. Future perspectives
12.7. Declaration of interest
Chapter 13. Camellia sinensis
13.1. Introduction
13.2. Phytochemicals
13.3. Pharmacokinetics
13.4. Pharmacological activities
13.5. Conclusion
Chapter 14. Ferula asafoetida
14.1. Introduction
14.2. Chemical constituents
14.3. Pharmacological and therapeutic potentials of asafoetida
14.4. Toxic effects
14.5. Conclusion
14.6. Conflict of interest
Chapter 15. Concise review on Asparagus racemosus and its role as nutraceuticals and functional foods
15.1. Introduction
15.2. Habit and habitat
15.3. Macroscopic and microscopic characterization
15.4. Cultivation of Asparagus racemosus
15.5. Nutritional and traditional medicinal value of Asparagus racemosus
15.6. Pharmacological activities
15.7. Chemical constituents
15.8. Clinical studies
15.9. Adverse effect and precaution
Chapter 16. Cinnamon as a potential nutraceutical and functional food ingredient
16.1. Introduction
16.2. Species
16.3. Composition of cinnamon
16.4. Natural compounds of cinnamon and therapeutic uses
16.5. Other therapeutic benefits
16.6. Advanced glycation end products
16.7. Culinary uses of cinnamon across the globe
16.8. Conclusion
Chapter 17. Myristica fragrans (Hou .)
17.1. Introduction
17.2. Taxonomy
17.3. Morphology and pharmacognostical details of M. fragrans fruit
17.4. Estimation of composition in rind, nutmeg, and mace
17.5. Phytochemistry of M. fragrans fruit
17.6. Extraction and analysis of bioactive components from M. fragrans
17.7. Application of M. fragrans
17.8. Focus on future perspective of nutmeg
17.9. Toxicity aspects of M. fragrans
17.10. Conclusion
Chapter 18. “Ashtawarga”: the wonder medicinal herbs of nature
18.1. Introduction
18.2. Home of Ashtawarga
18.3. Lack of standardization of Ashtawarga plants
18.4. Uses of Ashtawarga plants in traditional and modern system of medicine
18.5. Red list category and criteria
18.6. Conservation actions and strategies for future prospects
Chapter 19. Regulatory aspects of nutraceuticals
19.1. Introduction
19.2. Need for regulatory standards
19.3. Overview on different regulatory bodies
19.4. Conclusion
Chapter 20. Current trends and technologies in nutraceutical industry
20.1. Introduction
20.2. Current trends to drive nutraceutical industry: global scenario
20 3 Technologies in nutraceutical industry
Chapter 21. Future prospective of nutraceutical and functional food with herbs and spices
21 1 Introduction
21.2. Traditional nutraceuticals and products
21.3. Health benefits of nutraceuticals and functional foods
21 4 The global nutraceuticals and functional foods market
21.5. Motivators of nutraceutical and functional foods market
21.6. Present status of nutraceutical and functional foods
21 7 Challenges in the nutraceuticals and functional foods market
21.8. Regulatory and perception issues
21.9. A snapshot of global regulations
21.10. Toxicity potential of nutraceuticals and functional foods
21.11. Future prospects of nutraceuticals and functional foods
21.12. Nutraceuticals/functional foods: the future of intelligent food
21.13. Characteristics of success: daring to win
21.14. Conclusion
Index
Copyright
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Contributors
Olufunmilola A. Abiodun, Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Beatrice I.O. Ade-Omowaye, Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Sajad Ahmad Wani, Islamic University of Science and Technology, Jammu & Kashmir, India
Reem S. Alruhaimi, Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
Augustine Amalraj, R&D Centre, Aurea Biolabs (P) Ltd, Cochin, Kerala, India
Prajya Arya, Islamic University of Science and Technology, Jammu & Kashmir, India
M. Aswini, School of Sciences, Department of Home Science, The Gandhigram Rural Institute-Deemed to be University, Dindigul, Tamil Nadu, India
Parveen Bansal, University Centre of Excellence in Research, BFUHS, Faridkot, Punjab, India
Renu Bansal, Government Medical College, Patiala, Punjab, India
Pamita Bhandari
CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, U ar Pradesh, India
Dinesh Chaudhary, Department of Precision Medicine, School of Medicine, Sungkyunkwan University, Suwon, South Korea
Victor Antonio Costa Lima, Department of Structural and Functional Biology, Institute of Biosciences, São Paulo State University (UNESP), Botucatu, Brazil
Adegbola O. Dauda, Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Leonardo de Liori Teixeira, Department of Structural and Functional Biology, Institute of Biosciences, São Paulo State University (UNESP), Botucatu, Brazil
Suman Giri, College of Pharmacy, Daegu Catholic University, Gyeongsangbuk-do, South Korea
Terri Grassby, Department of Nutritional Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom
Vikas Gupta, University Centre of Excellence in Research, BFUHS, Faridkot, Punjab, India
Emad H.M. Hassanein, Department of Pharmacology and Toxicology, Faculty of Pharmacy, Al-Azhar University-Assiut Branch, Assiut, Egypt
Md Jawaid Akhtar, Department of Pharmaceutical Chemistry, College of Pharmacy, National University of Science and Technology, Bousher, Muscat, Oman
J.A.A.S. Jayaweera, Department of Microbiology, Faculty of Medicine and Allied Sciences, Rajarata University of Sri Lanka, Colombo, Sri Lanka
George Joseph, R&D Centre, Aurea Biolabs (P) Ltd, Cochin, Kerala, India
Shintu Jude, R&D Centre, Aurea Biolabs (P) Ltd, Cochin, Kerala, India
Arya Kadukka il Ramanunny, School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
Gunpreet Kaur, University Centre of Excellence in Research, BFUHS, Faridkot, Punjab, India
Shah Alam Khan, Department of Pharmaceutical Chemistry, College of Pharmacy, National University of Science and Technology, Bousher, Muscat, Oman
Bhupinder Kumar, Department of Pharmaceutical Chemistry, ISF College of Pharmacy, Moga, Punjab, India
Pradyuman Kumar, Islamic University of Science and Technology, Jammu & Kashmir, India
Neha Kumari, Islamic University of Science and Technology, Jammu & Kashmir, India
Sachin Kumar Singh, School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
Sasikumar Ku appan, R&D Centre, Aurea Biolabs (P) Ltd, Cochin, Kerala, India
Gopal Lamichhane, College of Pharmacy, Wonkwang University, Jeollabuk-do, South Korea
Janeline Lunghar, School of Sciences, Department of Home Science, The Gandhigram Rural Institute-Deemed to be University, Dindigul, Tamil Nadu, India
Ayman M. Mahmoud
Department of Life Sciences, Faculty of Science and Engineering, Manchester Metropolitan University, Manchester, United Kingdom Physiology Division, Zoology Department, Faculty of Science, BeniSuef University, Beni-Suef, Egypt
Mukesh Maithani, MRU, VCSG Government Institute of Medical Sciences & Research, Srinagar, U arakhand, India
Sreejith Mohanan, New Product Development, Plant Lipids Private Limited, Cochin, Kerala, India
Akhila Nair, R&D Centre, Aurea Biolabs (P) Ltd, Cochin, Kerala, India
Jithu Nambukulangara Vijayan, Department of Business Development, Zeon Life Sciences Pvt. Ltd, Sirmour, Himachal Pradesh, India
Samson A. Oyeyinka Department of Nutritional Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom
National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, United Kingdom
Adewumi T. Oyeyinka, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Bunting Road Campus, Johannesburg, South Africa
Febin Pappachan, New Product Development, Plant Lipids Private Limited, Cochin, Kerala, India
Vanessa Bonassa Pesse, Department of Structural and Functional Biology, Institute of Biosciences, São Paulo State University (UNESP), Botucatu, Brazil
Ariane Leite Rozza, Department of Structural and Functional Biology, Institute of Biosciences, São Paulo State University (UNESP), Botucatu, Brazil
Nitisha Sendri
CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, U ar Pradesh, India
Amaya Suku, New Product Development, Plant Lipids Private Limited, Cochin, Kerala, India
A. Thahira Banu, School of Sciences, Department of Home Science, The Gandhigram Rural Institute-Deemed to be University, Dindigul, Tamil Nadu, India
Ana Laura Tironi de Castilho, Department of Structural and Functional Biology, Institute of Biosciences, São Paulo State University (UNESP), Botucatu, Brazil
C.V. Umesh, Department of Chemistry, MES Ponnani College, Malappuram, Kerala, India
Bincicil Annie Varghese, R&D Centre, Aurea Biolabs (P) Ltd, Cochin, Kerala, India
Karthik Varma A.C., R&D Centre, Aurea Biolabs (P) Ltd, Cochin, Kerala, India
Sheetu Wadhwa, School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
