FD6005 - FUNCTIONAL FOODS AND NUTRACEUTICALS (Syllabus) 2013-regulation Anna University

FD6005 - FUNCTIONAL FOODS AND NUTRACEUTICALS (Syllabus) 2013-regulation Anna University

FD6005 FUNCTIONAL FOODS AND NUTRACEUTICALS  LPTC
3003

OBJECTIVES:
• To understand the basic concepts of Nutraceuticals and functional food, their chemical nature and methods of extraction.
• To understand the role of Nutraceuticals and functional food in health and disease

UNIT I INTRODUCTION AND SIGNIFICANCE 6
Introduction to Nutraceuticals and functional foods; importance, history, definition, classification, list of functional foods and their benefits, Phytochemicals, zoo chemicals and microbes in food, plants, animals and microbes

UNIT II ANALYSIS OF PHYTOCHEMICALS 12
Qualitative and quantitative methods: phytoestrogens in plants; isoflavones; flavonols, polyphenols, tannins, saponins, lignans, Chitin; Carotenoids - Factors affecting bioavailability, chemical and histochemical characterization of cell wall polysaccharides in almond seed in relation to lipid bioavailability.


UNIT III ASSESSMENT OF ANTIOXIDANT ACTIVITY 12
In vitro and In vivo methods for the assessment of antioxidant activity, Comparison of different In Vitro methods to evaluate the antioxidant, Prediction of the antioxidant activity of natural phenolics from electrotopological state indices, Optimising phytochemical release by process technology; Variation of Antioxidant Activity during technological treatments, new food grade peptidases from plant sources

UNIT IV ROLE IN HEALTH AND DISEASE 12
Nutraceuticals and Functional foods in Gastrointestinal disorder, Cancer, CVD, Diabetic Mellitus, HIV and Dental disease; Importance and function of probiotic, prebiotic and symbiotic and their applications, Functional foods and immune competence; role and use in obesity and nervous system disorders.

UNIT V SAFETY ISSUES 6
Health Claims, regulations and safety issues- International and national.

TOTAL : 45 PERIODS

TEXT BOOKS:
1. Bisset, Normal Grainger and Max Wich H “Herbal Drugs and Phytopharmaceuticals”, 2nd Edition, CRC, 2001.
2. Wildman, Robert “Handbook of Nutraceuticals and Functional Foods”. CRC, 2006.
3. Webb, P P. “Dietary Supplements and Functional Foods”. Blackwell, 2006.
4. Ikan, Raphael “Natural Products: A Laboratory Guide”, 2nd Edition, Academic Press / Elsevier, 2005.
5. Tipnis, H.P. “Bioavailability and Bioequivalence : An Update” New Age International,

REFERENCES
1. Shi, John, Fereidoon Shahidi and Chi-Tang Ho “Asian Functional Foods”. CRC/Taylor &Francis, 2007.
2. Watson, Robald Ross “Functional Foods and Nutraceuticals in Cancer Prevention”. Blackwell Publishing, 2007.
3. Gibson, G.R. and C.M.Willams. “Functional Foods : Concept to Product”. Woodhead, 2000.
4. Hanson, James R. “Natural Products: The Secondary Metabolites”, Royal Society of Chemistry, 2003.
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