PY8011 - NUTRACEUTICALS (Syllabus) 2017-regulation Anna University

PY8011 - NUTRACEUTICALS (Syllabus) 2017-regulation Anna University

PY8011	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, zoochemicals and microbes in food, plants, animals and microbes.

UNIT II	PHYTOCHEMICALS AS NUTRACEUTICALS	11

Phytoestrogens in plants; isoflavones; flavonols, polyphenols, tannins, saponins, lignans, lycopene, chitin, caratenoids. Manufacturing practice of selected nutraceuticals such as lycopene, isoflavonoids, glucosamine, phytosterols. Formulation of functional foods containing nutraceuticals – stability, analytical and labelling issues.

UNIT III	ASSESSMENT OF ANTIOXIDANT ACTIVITY	11

In vitro and in vivo methods for the assessment of antioxidant activity, Comparison of different in vitro methods to evaluate the antioxidant, antioxidant mechanism, 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	11

The health benefit of - Soy protein, Spirulina, Tea, Olive oil, plant sterols, Broccoli, omega3 fatty acid and eicosanoids. Nutraceuticals and Functional foods in Gastrointestinal disorder, Cancer, CVD, Diabetic Mellitus, HIV and Dental disease; Importance and function of probiotic, prebiotic and synbiotic and their applications, Functional foods and immune competence; role and use in obesity and nervous system disorders.

UNIT V	SAFETY ISSUES	6

Health Claims, Adverse effects and toxicity of nutraceuticals, regulations and safety issues- International and national.

TOTAL : 45 PERIODS

OUTCOMES:

• Students will develop a good insight in the concepts of functional foods and their nutraceutical importance.
• The mechanism of action of some important phytochemicals and zoochemicals as nutraceuticals and their role in health and diseases.
• Describe pharmacological, toxicological properties and regulatoryequirements of nutraceuticals.

TEXT BOOKS:

1. Bisset, Normal Grainger and Max WichH “Herbal Drugs and Phytopharmaceuticals”, 2nd Edition, CRC, 2001.
2. Handbook of Nutraceuticals and Functional Foods: Robert Wildman, CRC, Publications. 2006
3. WEBB, PP, Dietary Supplements and Functional Foods Blackwell Publishing Ltd (United Kingdom), 2006
4. Ikan, Raphael “Natural Products: A Laboratory Guide”, 2nd Edition, Academic Press / Elsevier, 2005.

REFERENCES:

1. Asian Functional Foods (Nutraceutical Science and Technology) by John Shi (Editor), Fereidoon Shahidi (Editor), Chi-Tang Ho (Editor), CRC Publications, Taylor & Francis, 2007
2. Functional Foods and Nutraceuticals in Cancer Prevention by Ronald Ross Watson (Author), Blackwell Publishing, 2007
3. Marketing Nutrition: Soy, Functional Foods, Biotechnology, and Obesity by Brian Wansink.
4. Functional foods: Concept to Product: Edited by G R Gibson and C M Williams, Wood head Publ., 2000
5. Hanson, James R. “Natural Products: The Secondary Metabolites”, Royal Society of Chemistry, 2003.