Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods

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Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods
Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods
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Contents
Contributors
Contributors
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
1.4.1 Herbal
1.4.2 Dietary supplements
1.4.3 Probiotics
1.4.4 Prebiotics
1.4.5 Dietary fiber
1.4.6 Proteins
1.5 Regulation of nutraceutical around the world
1.6 Challenges and future perspectives
1.7 Conclusion
References
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
2.5.1 Cereal-based foods
2.5.2 Dairy-based product
2.5.3 Other functional foods
2.6 Different formulations of curcuminoids and their role in nutraceuticals
2.6.1 Inflammatory disorders
2.6.2 Cancer
2.6.3 Metabolic disorders
2.6.4 Neurodegenerative disorders
2.6.5 Skin disorders
2.6.6 Other clinical indications
2.7 Conclusion
References
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
References
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
4.5.1 Antioxidant property of piper species and P. nigrum
4.5.2 Anticancer property of piper species and P. nigrum
4.5.3 Antiinflammatory property of piper species and P. nigrum
4.5.4 Antimicrobial property of piper species and P. nigrum
4.6 Other therapeutic benefits of P. nigrum
4.6.1 P. nigrum for gastrointestinal health
4.6.2 Antiobesity property of piper species and P. nigrum
4.6.3 Anxiolytic and property of piper species and P. nigrum
4.7 Uses of P. nigrum essential oil
4.8 Culinary and ethnomedical uses of P. nigrum
4.9 Conclusion
References
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
References
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
References
7 - Galangal—Roles in nutraceuticals and functional foods
7.1 Galangal and its phytochemistry
7.2 Galangal in various formulations for different applications
7.2.1 Galangal in various functional foods
7.2.2 Galangal extracts as a packaging material
7.3 Biological activities of galangal for different nutraceutical applications
7.3.1 Anticancer activity
7.3.2 Antiinflammatory agent
7.3.3 Cardioprotective agent
7.3.4 Antioxidant potential
7.3.5 Liver health
7.3.6 Neuroprotective and memory enhancing activity
7.3.7 Antiviral effect
7.3.8 Antimicrobial activity
7.3.9 Reproductive agent
7.3.10 Immune stimulant
7.4 Conclusion and future prospective
References
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
8.7.1 Infrared spectroscopy
8.7.2 NMR spectroscopy
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
Acknowledgment
References
9 - Trigonella foenum graecum
9.1 Introduction
9.2 Morphology of fenugreek
9.3 Chemical constituents
9.3.1 Steroidal compounds and saponin
9.3.2 Alkaloid
9.3.3 Flavonoid
9.3.4 Dietary fibers
9.3.5 Vitamins and minerals
9.3.6 Lipids, fatty acids, and esters
9.4 Roles of fenugreek as nutraceutical
9.4.1 Anticancer property
9.4.2 Antidiabetic activity
9.4.3 Lactation aid
9.4.4 Immunological activity
9.4.5 Antiobesity activity
9.4.6 Antibacterial and antifungal activity
9.4.7 Antioxidant property
9.4.8 Lowering and healing liver's hepatotoxicity and genotoxicity
9.4.9 Anthelmintic activity
9.4.10 Antiulcer property
9.4.11 Rheumatoid arthritis
9.4.12 Fenugreek in asthma treatment
9.5 Fenugreek as functional food
9.6 Conclusion
References
10 - Rosmarinus officinalis
10.1 Introduction
10.2 Rosemary oil and their roles in nutraceuticals and functional foods
10.2.1 Effect of carnosic acid on improving oil stability and deep frying
10.2.2 Rosemary as a potential source for increasing oil stability
10.2.3 Effect of carnosic acid on improving shelf life and color of meat
10.2.4 Effect of carnosic acid on stabilizing carotenoids like paprika (evidences)
10.3 Effect of rosmarinic acid in beverage drinks
10.3.1 Effect on shelf life extension
10.3.2 Effect on color stability of beverages
10.4 Effect of carnosic acid and rosmarinic acid on cognition
10.5 Effect of ursolic acid
10.5.1 Antimicrobial effect
10.5.2 Immunity-enhancing effect
10.5.3 Anticancerous activity of UA
10.5.4 Antiobesity/Antidiabetic activity of UA
10.5.5 Cardiovascular disease and effect of UA
10.5.6 Brain function and effect of UA
10.5.7 Liver diseases and effect of UA
10.5.8 Improving exercise activity and effect of UA
10.6 Conclusion and future perspectives
References
Further Reading
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
11.5.1 Leaf extract
11.5.2 Peel extract
11.5.3 Pomegranate juice
11.5.4 Seed residue
11.5.5 Pomegranate flower
11.5.6 Bark extract
11.6 Pharmacological activities of pomegranate
11.6.1 Anticancer activity
11.6.2 Neuroprotective activity
11.6.3 Antioxidant activity
11.6.4 Lipid-lowering activity
11.6.5 Antibacterial activity
11.6.6 Antiviral activity
11.6.7 Antileishmanial and anticoccidial activity
11.6.8 Antiinflammatory activity
11.6.9 Antidiabetic activity
11.6.10 Pregnancy complication treatment
11.6.11 Antilice and antidandruff activity
11.6.12 Antiacnes activity
11.6.13 Nephroprotective activity
11.6.14 Cardioprotective activity
11.6.15 Hepatoprotective activity
11.6.16 Miscellaneous activities
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
References
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
Acknowledgment
References
13 - Camellia sinensis
13.1 Introduction
13.2 Phytochemicals
13.3 Pharmacokinetics
13.4 Pharmacological activities
13.4.1 Antioxidant activity
13.4.2 Anticancer activity
13.4.3 Antibacterial activity
13.4.4 Antiviral activity
13.4.5 Antiobesity activity
13.4.6 Antimicrobial activity
13.4.7 Antihypertensive and cardiovascular activity
13.4.8 Other promising activities
13.5 Conclusion
References
14 - Ferula asafoetida
14.1 Introduction
14.2 Chemical constituents
14.3 Pharmacological and therapeutic potentials of asafoetida
14.3.1 Anticancer activity
14.3.2 Neuroprotective effects
14.3.2.1 Effect on glutamate-induced neuronal cell damage
14.3.2.2 Effect on peripheral neuropathy
14.3.2.3 Memory-enhancing activity
14.3.2.4 Antinociceptive and anti-inflammatory effects
14.3.2.5 Anticonvulsant effects
14.3.2.6 Anxiolytic effect
14.3.3 Effect on the gastrointestinal tract
14.3.4 Relaxant and antispasmodic effects
14.3.5 Hepatoprotective effect
14.3.6 Antimicrobial activity
14.3.7 Antiparasitic activity
14.3.8 Antidiabetic and anti-obesity effects
14.3.9 Effect on blood and blood vessels
14.3.10 Metabolic activity
14.3.11 Anti-aging effect
14.3.12 Reproductive effects
14.4 Toxic effects
14.5 Conclusion
14.6 Conflict of interest
References
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
15.3.1 Macroscopic characterization
15.3.2 Microscopic characterization
15.4 Cultivation of Asparagus racemosus
15.5 Nutritional and traditional medicinal value of Asparagus racemosus
15.5.1 Traditional uses
15.5.2 Local food and other uses
15.6 Pharmacological activities
15.6.1 Antidiarrheal and antiulcer effects
15.6.2 Galactagogue effects
15.6.3 Phytoestrogenic effects
15.6.4 Antimicrobial effects
15.6.5 Antiepileptic and neuroprotective effects
15.6.6 Immunomodulatory and immunoadjuvant effects
15.6.7 Antidiabetic activities
15.6.8 Lithiatic activity
15.7 Chemical constituents
15.8 Clinical studies
15.9 Adverse effect and precaution
References
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
16.4.1 Antioxidant activity of cinnamon
16.4.2 Antidiabetic activity
16.4.3 Antiinflammatory activity
16.4.4 Antibacterial activity
16.4.5 Anticancer activity
16.5 Other therapeutic benefits
16.5.1 Antiulcer and gastric effect
16.5.2 Alzheimer's disease
16.5.3 Parkinson's disease
16.5.4 Cardiovascular diseases and cancer
16.6 Advanced glycation end products
16.7 Culinary uses of cinnamon across the globe
16.8 Conclusion
References
17 - Myristica fragrans (Houtt.)
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
17.5.1 Phenolic compounds
17.5.2 Terpenes
17.6 Extraction and analysis of bioactive components from M. fragrans
17.7 Application of M. fragrans
17.7.1 Source of nutrition
17.7.2 Culinary and HORECA products
17.7.3 Therapeutic benefits
17.7.3.1 Traditional uses
17.7.3.2 Prophylactic and protective effect
17.7.3.3 Antidiabetic activity
17.7.3.4 Antiinflammatory, antioxidant, and analgesic activity
17.7.3.5 Antimicrobial activity
17.7.3.6 Anticancer activity
17.7.3.7 Antiobesity
17.7.3.8 Antiageing
17.8 Focus on future perspective of nutmeg
17.9 Toxicity aspects of M. fragrans
17.10 Conclusion
References
18 - “Ashtawarga”: the wonder medicinal herbs of nature
18.1 Introduction
18.2 Home of Ashtawarga
18.3 Lack of standardization of Ashtawarga plants
18.3.1 Steps taken toward standardization
18.3.2 Scientific basis of pairing between 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
References
Further reading
19 - Regulatory aspects of nutraceuticals
19.1 Introduction
19.2 Need for regulatory standards
19.3 Overview on different regulatory bodies
19.3.1 Regulation in the United States of America
19.3.2 Regulation in Canada
19.3.3 Regulatory aspects in Australia and New Zealand
19.3.4 Regulations in China
19.3.5 Regulations in Japan
19.3.6 Regulation in the European Union
19.3.7 Regulation in the Association of South East Asian Nation region
19.3.8 Regulation in India
19.4 Conclusion
References
20 - Current trends and technologies in nutraceutical industry
20.1 Introduction
20.2 Current trends to drive nutraceutical industry: global scenario
20.2.1 Rise of noncommunicable diseases
20.2.2 High health-care cost
20.2.3 High personnel income, change of lifestyle, thinking pattern of the people, and use of nutraceuticals as medicines
20.2.4 Misbelief toward conventional medicines
20.2.5 Demand for the convenience
20.3 Technologies in nutraceutical industry
References
21 - Future prospective of nutraceutical and functional food with herbs and spices
21.1 Introduction
21.2 Traditional nutraceuticals and products
21.2.1 Nutraceuticals
21.2.2 Functional foods
21.2.3 Difference between nutraceuticals and functional foods
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
21.6.1 Affluence
21.6.2 Affordability
21.6.3 Awareness
21.6.4 Accessibility
21.6.4.1 Foundation needs
21.6.4.2 Condition-specific needs
21.6.4.3 Enhancement needs
21.7 Challenges in the nutraceuticals and functional foods market
21.8 Regulatory and perception issues
21.9 A snapshot of global regulations
21.9.1 United States
21.9.2 European Union
21.9.3 India
21.9.4 Japan
21.9.5 China
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
21.13.1 Technology
21.13.2 Compliant marketing
21.13.3 Regulation
21.13.4 Supply chain
21.13.5 Product strategy
21.13.6 Deal making
21.14 Conclusion
References
Further reading
Index
A
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D
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I
J
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M
N
O
P
R
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T
U
V
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