Introduction to Nutraceuticals

268 Pages·2013·7.2 MB·English

Food is Medicine

-

An Introduction

to Nutraceuticals

Eng. Dr. Perkins Muredzi.

1
Food is Medicine

–

An Introduction
by Perkins Muredzi

to Nutraceuticals

2
Food is Medicine –

An Introduction to

Nutraceuticals

Eng. Dr. Perkins Muredzi

School of Industrial Sciences & Technology; Harare Institute of

Technology Harare, Zimbabwe

3
Dedicated to Mrs Dorothy Stembile Muredzi,
Sean Muredzi,
Sheldean Muredzi

and

In Loving Memory of:
Callisto Wunganayi Temba, Rudo Anastasia Bwanya
and John Tanjani

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Contents
Chapter 1 .............................................................................................................................. 13
Understanding the concept of “Nutraceuticals” ...................................................................... 13
Historical Background ........................................................................................................... 13
Introduction .......................................................................................................................... 13
Nutraceuticals vs other Terminologies: .................................................................................. 15
Classification of Nutraceuticals ............................................................................................. 17
References: ........................................................................................................................... 25
Chapter 2 .............................................................................................................................. 29
Nutraceuticals and Diseases ................................................................................................... 29
2.0. Introduction .................................................................................................................... 29
Table 2.1. Nutraceuticals and Diseases................................................................................... 32
2.1. Cardiovascular Diseases ................................................................................................. 33
2.2. Current Status of Nutraceuticals in CVD ......................................................................... 35
2.3. Obesity ........................................................................................................................... 35
2.4. Diabetes ......................................................................................................................... 36
2.5. Cancer ............................................................................................................................ 37
2.6. Immune Boosters and Anti-Inflammatory Agents ............................................................ 40
2.6.1. Immune Boosters ......................................................................................................... 40
2.6.2. Inflammatory Disorders ........................................................................................... 41
2.6.3. Osteoarthritis ........................................................................................................... 42
2.6.4. Allergy .................................................................................................................... 42
2.7. Degenerative Diseases .................................................................................................... 43
2.7.1. Macular Degeneration.............................................................................................. 43
2.7.2. Vision Improving Agents ......................................................................................... 44
2.7.3. Alzheimer's Disease ................................................................................................. 44
2.7.4. Parkinson's Disease.................................................................................................. 45
2.8. Miscellaneous ................................................................................................................. 45
3.9. Metabolism, Bioavailability and Pharmacokinetics of Nutraceuticals - Metabolism Data.. 46
3.9.2. Pharmacokinetic Data .............................................................................................. 47
References: ........................................................................................................................... 48
Chapter 3 .............................................................................................................................. 50
Nutraceuticals from Seafood and Seafood By-Products .......................................................... 50
3.0. Introduction .................................................................................................................... 50
3.1. Marine Oils .................................................................................................................... 51
3.2. Omega-3 Concentrates .................................................................................................... 54
3.3. Structured Lipids ............................................................................................................ 55
3.4. Bioactive Peptides from Marine Resources...................................................................... 57
3.5. Chitin, Chitosan and Related Compounds........................................................................ 58
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References ............................................................................................................................ 60
Chapter 4 .............................................................................................................................. 62
Nutraceutical Foods from Selected Asian Fruits and Fruit Products ........................................ 62
4.1. Annatto Fruits................................................................................................................. 62
4.2. Apples ............................................................................................................................ 63
4.3. Aronia Fruits .................................................................................................................. 64
4.4. Avocados ....................................................................................................................... 64
4.5. Bananas .......................................................................................................................... 65
4.6. Bilberries ........................................................................................................................ 66
4.7. Black Prunes .................................................................................................................. 67
4.8. Cherimoyas .................................................................................................................... 68
4.9. Chinese Dates ................................................................................................................. 68
4.10. Red Dates: .................................................................................................................... 69
4.11. Black Dates: ................................................................................................................. 69
Citrus Fruits .......................................................................................................................... 69
4.12. Oranges ........................................................................................................................ 70
4.13. Red Tangerine .............................................................................................................. 71
4.14. Mandarin Oranges ........................................................................................................ 71
4.15. Kumquats ..................................................................................................................... 72
4.16. Pummelos ..................................................................................................................... 72
4.17. Cranberries ................................................................................................................... 73
4.18. Durians ......................................................................................................................... 74
4.19. Embalics....................................................................................................................... 74
4.20. Figs .............................................................................................................................. 75
4.21. Grapes .......................................................................................................................... 76
4.22. Guavas ......................................................................................................................... 77
4.23. Hawthorn Fruits ............................................................................................................ 78
4.24. Indian Jujubes ............................................................................................................... 79
4.25. Jackfruits ...................................................................................................................... 80
4.26. Kiwifruits ..................................................................................................................... 80
4.27. Loquats ........................................................................................................................ 81
4.28. Longans ........................................................................................................................ 81
4.29. Litchi ............................................................................................................................ 82
4.30. Mangoes ....................................................................................................................... 83
4.31. Mangosteens ................................................................................................................. 83
4.32. Mulberry ...................................................................................................................... 84
4.33. Papayas ........................................................................................................................ 85
4.34. Passion Fruits ............................................................................................................... 85
4.35. Persimmons .................................................................................................................. 86
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4.36. Pineapples .................................................................................................................... 87
4.37. Pomegranates ............................................................................................................... 88
4.39. Sea Buckthorn Fruits .................................................................................................... 89
4.40. Santol Fruits ................................................................................................................. 90
4.41. Soursop Fruits .............................................................................................................. 90
4.42. Tamarinds .................................................................................................................... 91
4.43. Wolfberry ..................................................................................................................... 91
Chapter 5 .............................................................................................................................. 98
Selcted Fruits of African Origin – Nutraceutical Perspectives ................................................. 98
5.1. African Custard-Apple .................................................................................................... 98
5.2. The African Medlar ........................................................................................................ 99
5.3. African Moringa ........................................................................................................... 100
5.4. Aizen............................................................................................................................ 101
5.5. Balsam Apple ............................................................................................................... 102
5.6. Desert Date................................................................................................................... 103
5.7. Baobab ......................................................................................................................... 104
5.8. Butterfruit (Safou, Bush Mango) ................................................................................... 105
5.9. Carissa ......................................................................................................................... 105
5.10. Horned Melon ............................................................................................................ 106
5.11. Kei Apple ................................................................................................................... 107
5.12. Marula ........................................................................................................................ 108
5.13. Melon ......................................................................................................................... 109
5.14. Tamarind .................................................................................................................... 109
5.15. Watermelon ................................................................................................................ 110
Chapter 6 ............................................................................................................................ 111
Profiling Popular Foods and Herbs - Nutraceutical Perspectives ........................................... 111
6.1. Aloe Vera ..................................................................................................................... 111
6.1.1. References ............................................................................................................. 112
6.2. Apple Juice................................................................................................................... 113
6.2.1. References ............................................................................................................. 114
6.3. Beans ........................................................................................................................... 114
6.3.1. References ............................................................................................................. 115
6.4. Black Tea ..................................................................................................................... 115
6.4.1. References ............................................................................................................. 116
6.5. Cabbage ....................................................................................................................... 118
6.5.1. References ............................................................................................................. 118
6.6. Cacao ........................................................................................................................... 119
6.6.1. References ............................................................................................................. 119
6.7. Caffeine........................................................................................................................ 120
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6.7.1. References ............................................................................................................. 121
6.8. Chocolate ..................................................................................................................... 122
6.8.1. References ............................................................................................................. 124
6.9. Cocoa (Theobroma cacao) ............................................................................................ 124
6.9.1. References ............................................................................................................. 125
6.10. Coconut (Cocos nucifera) ........................................................................................... 126
6.10.1. References ........................................................................................................... 126
6.11. Coffee ........................................................................................................................ 127
6.11.1. References ........................................................................................................... 129
6.12. Garlic ......................................................................................................................... 131
6.12.1. References ........................................................................................................... 132
6.13. Ginseng ...................................................................................................................... 133
6.13.1. References ........................................................................................................... 134
6.14. Green Tea ................................................................................................................... 135
6.14.1. References ........................................................................................................... 136
6.15. Honey......................................................................................................................... 137
6.15.1. References ........................................................................................................... 139
6.16. Lemon ........................................................................................................................ 139
6.16.1. References ........................................................................................................... 140
6.17. Onions (Allium cepa Liliacae) .................................................................................... 141
6.17.1. References ........................................................................................................... 141
6.18. Red Wines .................................................................................................................. 143
6.18.1. References ........................................................................................................... 144
6.19. Rooibos Tea ............................................................................................................... 145
6.19.1. References ........................................................................................................... 146
6.20. Sorghum (Sorghum Vulgare) ...................................................................................... 147
6.20.1. References ........................................................................................................... 148
6.21. Soya Beans ................................................................................................................. 149
6.21.1. References ........................................................................................................... 150
6.22. Sweet Potatoes ............................................................................................................ 151
6.22.1. References ........................................................................................................... 152
6.23. Taurine ....................................................................................................................... 153
6.23.1. References ........................................................................................................... 154
6.24. Tomato ....................................................................................................................... 156
6.24.1. References ........................................................................................................... 157
Chapter 7 ............................................................................................................................ 159
Research and Technology Trends of Nutraceuticals – A Japanese Perspective ...................... 159
7.1. Introduction ................................................................................................................ 159
7.1.1. Needs of Prophylactic Medicine ........................................................................... 159
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7.1.2. Concept of Nutraceuticals ..................................................................................... 159
7.1.3. Procedure for Nutrigenomics ................................................................................ 161
7.2. Current Status of Nutraceuticals in Japan ..................................................................... 161
7.2.1. Food with Function Claims .................................................................................... 161
7.2.2.Nutraceuticals research in Japan.............................................................................. 164
7.2.2.1. Research on analysis and systematization of non-trophic functions of food .......... 164
7.2.2.2. Cooperative research with industries .................................................................. 165
7.2.2.3. Scientific evaluation in humans ........................................................................... 166
7.3. Nutraceuticals research in Europe ................................................................................. 167
7.3.1. Food valley in the Netherlands ............................................................................... 167
7.3.3.NIZO food research BV .......................................................................................... 170
7.3.4. NuGO; European nutrigenomics organization ........................................................ 170
7.3.5. UC Davis : disease prevention ............................................................................... 171
7.4. Reference ..................................................................................................................... 172
Chapter 8 ............................................................................................................................ 173
Analysis of Nutraceuticals – An Advanced and Comprehensive Perspective ......................... 173
8.0. Introduction .................................................................................................................. 173
8.1. Lipids ........................................................................................................................... 175
8.2. Fatty Acids ................................................................................................................... 178
8.3. Sterols .......................................................................................................................... 185
8.4. Terpenes ....................................................................................................................... 186
8.5. Glycerolipids ................................................................................................................ 187
8.6. Sphingolipids................................................................................................................ 188
8.7. Vitamins ....................................................................................................................... 191
8.8. Proteins, Peptides and Amino Acids .............................................................................. 195
8.9. Carbohydrates, Glycosides and Related Compounds...................................................... 196
8.10. Phenolic Compounds .................................................................................................. 202
Chapter 9 ............................................................................................................................ 227
Selected Nutraceutical and health Glossary of Terms and Concepts ..................................... 227
Chapter 10 .......................................................................................................................... 255
Current Status of the Global Nutraceuticals and Vitamins Industry – 2011 Review ............... 255
10.0. Status – 2011 .............................................................................................................. 255
10.1. Sector Growth and Challenges .................................................................................... 260

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Epigraph

"If you are planning for a year, sow
rice; if you are planning for a decade,
plant trees; if you are planning for a
lifetime, educate people."

Chinese Proverb

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