RESEARCH TRENDS IN LIFE SCIENCE

NUTRACEUTICALS – NEW WAY TO HEALTH AND NUTRITION

B. Karthick Ajay1, S. Gowtham Kumar2, J. Ranjana2, K. Dhasaprakash3
1
Department of Food Processing Technology,
National Institute of Food Technology Entrepreneurship and Management, (NIFTEM-T),
Thanjavur
2
Department of Food Technology,
Paavai Engineering College Affiliated by Anna University Namakkal, India.
3
Department of Agricultural Engineering,
Paavai Engineering College Affiliated by Anna University Namakkal, India.
Corresponding author E-mail: [email protected]

ABSTRACT
The way people consume their diets has changed significantly in the last few years due to the
modernization of eating habits. The quick speed at which globalisation, urbanisation, and
technology are developing has caused a change in eating habits away from traditional
patterns and towards more convenient, processed, and frequently less nutrient-dense options.
Urbanisation, technological development, and changing lifestyles have all had a substantial
impact on fast foods. These lifestyle changes include consuming more processed foods,
consuming large amounts of sugar and fat, and fewer fresh fruits and vegetables. Increased
risk of obesity, diabetes, cardiovascular disease, and other chronic illnesses are high because
of these modern fast-food habits. Understanding and addressing the impact of modern food
habits on health is critical for promoting healthier lifestyles and avoiding health risks. This
paper will provide a clear view about modern foods, and its ill effects on human health.
Further this chapter also includes detailed notes on nutraceuticals and its classifications.
Keywords: Modern foods, nutraceuticals, fortification, functional foods
 INTRODUCTION

Fast food refers to foods that are made and served in a hurry. While any meal with a
short preparation time can be labelled fast food, the word primarily refers to meals prepared
in a restaurant or store with pre-heated or pre-cooked components and provided to consumers
in a packaged form for take-out or take away. Today's fast-paced, technological civilization
has contributed to significant changes in the way individuals eat. globalization, and shifting
lifestyles have all had a substantial impact on the evolution of modern eating patterns.
Numerous negative health effects, such as obesity, diabetes, heart disease, and other chronic
illnesses, have been connected to this change in dietary habits. Therefore, in today's fast-
paced world, it is essential to understand and promote healthy eating choices in order to
maintain maximum human health. The food habits of today have changed significantly over
time as a result of a number of causes, including urbanization, globalization, technology
improvements, and lifestyle modifications. Both beneficial and bad health effects on people
and populations have resulted from these shifts.

A modern diet is associated with "junk food," which is just another term for empty-
calorie meals. A high-calorie or calorie-rich food that is deficient in micronutrients like
carbohydrates, proteins, vitamins, minerals, or amino acids yet high in energy (calories) is
referred to as junk foods. Foods heavy in fat, sodium, and sugar that are also high in calories
but have no nutritional value are referred to as junk food, and the current generation has
adopted this term to describe foods that are part of the modern diet. These foods lack the
nutrients that body requires to remain healthy. Therefore, this food, which has low dietetic
properties, is seen as harmful and could be referred to as junk food. The phrase "junk food"
was first used in the public domain by Michael Jacobson, the director of the Center for
Science in Washington, DC, in 1972. Junk food is the food having high concentrations of
refined sugar, white flour, trans fat, polyunsaturated fat, salt, and various food additives like
tartrazine and monosodium glutamate, but it also lacks important nutrients like fiber, proteins,
and vitamins. Conversely, junk food is convenient to buy, carry, and eat. In general, food
additives and colors are added to modern diets to improve flavor, texture, and lengthen shelf
life, giving them a very appealing appearance. Artificial food coloring, like tartrazine, has
been linked to asthma, allergies, and hyperactivity in kids. There are numerous additional
additives, the majority of which cause cancer. In addition to processed food, prepackaged
snacks, and fast food, the most popular junk foods in modern society are fried fast food,
carbonated drinks, and salted snacks. Tran's fats are also present in several of these junk
foods. After consuming such meals, these trans fats enter the body and function similarly to
saturated fats. Increased intake of saturated fats constricts the arteries in the body, which
leads to plaque accumulation and the emergence of symptoms associated with several
cardiovascular illnesses and strokes. The main sources of saturated fats include chicken,
chocolate, dairy products (such as whole milk, butter, cream, sour cream and ice cream,
cheese), ground beef, hot dogs, lard, and pork (such as bacon, fatback, ribs, sausage, etc.).
Similarly the main sources of trans fats include shortening, chips, cookies, crackers, chips,
chips, fast food items like French fries, muffins, and partially or fully hydrogenated oil. Since
the amount of protein, dietary fiber, antioxidants (Vit. C & E, Beta Carotene, Riboflavin,
Selenium, etc.), phytochemicals (polyphenols, flavones, etc.), and other major nutrients—
such as total fat, trans fat, saturated fat, free fatty acids, free sugar, carbohydrate, salt, etc.—in
most fast food is observed to be higher than the recommended daily allowance the Food
Safety Standards of India (FSSI) classifies junk food as proprietary food.

Foods that are not standardized in accordance with the regulations are therefore
referred to be proprietary or junk food. Food that is proprietary, or non-standardized, merely
abides by the general guidelines set down in the Food Act. It is solely intended to characterize
the type or composition of these foods. These kinds of foods don't meet the requirements for
functional and nutraceutical applications, therapeutic uses, dietary use, or health supplements.
In contrast, there is a proposed or existing ban on junk food. Nutraceuticals are becoming
more and more popular as a modern medical substitute and source of health advantages.
Fruits and vegetables high in nutrients are essential parts of a balanced diet. Consumer
interest in the health-promoting potential of particular physiologically active nutraceuticals
has increased. These goods include value-added processed foods, dietary supplements, food
supplements, and non-food supplements.

NEUTRACEUTICALS
Dr. Stephen L. Defelice originally used the term "Nutraceuticals" to describe a
substance that was separated or purified from food and marketed as medicine. They are
advantageous physiologically. The words "nutrition" and "pharmaceutical" are combined to
form the term nutraceutical. The term "nutraceutical" refers to "any non-toxic food
component that has scientifically proven health benefits, including disease treatment or
prevention." The functional component of food must be standardized in the nutraceutical
product and manufactured in accordance with good manufacturing procedures (GMPs).
Nutraceuticals are dietary supplements that offer both medicinal and health benefits, such as
illness prevention and treatment. Nutraceuticals come in two distinct varieties:
phytochemicals and antioxidants. Studies have demonstrated that certain nutrients,
including the carotenoids in carrots, may help protect against diseases like cancer, diabetes,
heart disease, and hypertension. Any non-toxic dietary ingredient with scientifically
demonstrated health benefits, including the prevention and treatment of disease, is referred to
as a nutraceutical. A nutraceutical is defined as a medicine for two reasons:
1) it can be used to prevent, treat, or cure a condition or disease,
2) it can be administered with the goal of restoring, correcting, or changing
physiological functioning in humans
A nutraceutical may be a naturally nutrient- rich food such as spirulina, garlic, soy or
a specific component of a food like omega-3 oil from salmon. They are also known as
medical foods, nutritional supplements, and dietary supplements. It ranges from isolated
nutrients, dietary supplements, genetically engineered „designer‟ foods, herbal products, and
processed products such as cereals and soups. They have received considerable interest
because of their presumed safety and potential nutritional and therapeutic effects. Items that
have been separated or refined from food are marketed as medicines that are typically
unrelated to food. Nutraceuticals encompass dietary supplements, herbal items, probiotics
and prebiotics, as well as medicinal foods intended for illness prevention and treatment.
Nutraceuticals are one of the fastest expanding segments of the market, with a compound
annual growth rate (CAGR) of 7.5% projected. The global nutraceutical market is expected to
grow from $241 billion in 2019 to $373 billion by 2025. Natural foods, antioxidants, dietary
supplements, dairy products, citrus fruits, vitamins, minerals, milk, and cereals are examples
of nutraceuticals. In most cases, these products are consumed without a medical prescription
or supervision. They play an important role in human health and longevity.

BENEFITS OF NUTRACEUTICALS
Nutraceuticals may provide numerous benefits to customers, including:
• May improve the nutritional value of our diet.
• Could help us live longer lives.
• May assist us in avoiding some medical issues.
• Doing something for oneself may provide psychological benefits.
• May be seen as more "natural" than orthodox medicine, with less negative side
effects.
 • May provide food for special-needs populations (for example, nutrient-dense diets
for the elderly)

CLASSIFICATION OF NUTRACEUTICALS

Nutraceuticals are classed according to their source as natural or traditional and

unnatural or non-traditional. Natural sources can be classified as products derived from
plants, animals, minerals, or microbiological sources. This division is known as Traditional
Nutraceuticals. Nutraceuticals prepared using biotechnology are known as Non-Traditional
Nutraceuticals.

Traditional Non-Traditional
Nutraceuticals Nutraceuticals.

Chemical Fortified
constituents nutraceuticals

Nutraceutical Recombinant
enzymes nutraceuticals

Probiotic
micro-organisms

Figure 1 Classification of Nutraceuticals

Traditional nutraceuticals are natural items that do not alter the diet. They contain a variety of
natural components that provide benefits beyond nourishment, including as omega-3 fatty
acids in salmon, saponins in soy, and lycopene in tomatoes. Traditional nutraceuticals are
classified as follows:

(a) Chemical Constituents.

1. Nutrition
2. Herbs and spices
3. Phytochemicals
(b) Nutraceutical enzymes
(c) Probiotic microorganisms
Non-traditional nutraceuticals are the synthetic foods that have been created via
biotechnology. Food samples contain bioactive components that are designed to provide
goods that are beneficial to human health. They fall into two categories:
(d) Recombinant nutraceuticals
(e) Fortified nutraceuticals
a) Chemical constituents
Nutrients:
Amino acids, fatty acids, minerals, and vitamins are examples of nutrients having
known nutritional activities. Most meals contain vitamins that help with the treatment of
ailments such as stroke, cataracts, osteoporosis, and heart disease. Minerals contained in
plants, animals, and dairy products can help with osteoporosis, anemia, and the formation of
healthy bones, teeth, and muscles, as well as improving nerve impulses and heart rhythm.
Foods containing fatty acids, such as omega-3 PUFAs, are powerful regulators of
inflammatory processes, brain function maintenance, and cholesterol deposition decrease.
This includes dietary fibers, antioxidant vitamins, Polyunsaturated fatty acid.
Herbs and spices:
Herbs, also referred to as botanical foods, have been used for thousands of years to
cure both acute and chronic ailments. They are as old as human civilization. Herbal
nutraceuticals aid in promoting wellness and preventing chronic illnesses. Analgesic, anti-
inflammatory, astringent, antipyretic, and antiarthritic are the most common properties of
these. Here are a few examples: The herb parsley (Petroselinum cripsum) contains flavonoids
(psoralen and apiol), which have diuretic, carminative, and antipyretic properties. Salicin, an
active ingredient in willow bark (Salix nigra), has anti-inflammatory, analgesic, antipyretic,
astringent, and antiarthritic properties. Tannins found in lavender (Lavendula Angustifolia)
can cure anxiety and depression. Meanwhile, tannin from certain plants is said to help with
the management of depression, colds, stress, coughs, hypertension, and asthma Flavonoids
with diuretic, carminative, and antipyretic properties, such as apiol and psoralen, are present
in some herbal remedies. Menthol, a key ingredient in peppermint, helps treat colds and the
flu. Proanthocyanadin, which is present in several herbal remedies, is thought to help treat or
prevent cancer, ulcers, and urinary tract infections.
Phytochemicals:
Plant nutrients known as phytochemicals have specific biological properties that
improve human health. Another name for them is phytonutrients. They function as substrates
for biochemical reactions, as well as cofactors or inhibitors of enzymatic reactions,
absorbents that bind to and remove undesirable components from the intestine and enhance
the stability and/or absorption of vital nutrients. Phytochemicals are non-nutritive plant
substances with anti-inflammatory or anti-disease properties. There are many different types
of foods that include phytonutrients or phytochemicals, such as whole grains, legumes, fruits,
vegetables, and herbs. These phytochemicals hold great therapeutic promise for treating a
wide range of diseases, either by themselves or in combination. Important properties of
phytochemicals include the regulation of insulin and glucose, and a potential revaluation of
conventional diabetes treatment is underway. The nutritional, tonic, and restorative qualities
of mushrooms have long been acknowledged, as have their medicinal qualities, which include
antiviral, anticancer, and hypolipidemic effects. The immune system's capacity to combat
infections brought on by bacteria, fungi, parasites, and viruses—including the AIDS virus—is
strengthened by Lentivan.
b) Nutraceutical enzymes:
These enzymes come from microbiological, animal, and plant sources. Our bodies could
not work as well without enzymes, which are vital to life. Enzyme supplements help treat
medical illnesses like blood sugar abnormalities, obesity, and digestive issues by removing
their symptoms from the body. Our bodies could not operate properly without enzymes,
which are vital components of life. Individuals experiencing digestive problems, such as
hypoglycemia, irregular blood sugar levels, or obesity, may find relief from their symptoms
by including microorganisms, sources from plants and animals.
c) Probiotic microorganisms:
Probiotics are described as live microorganisms that, when ingested in moderation, have
an impact on the host's health. These microbes are sensitive bacteria that aid in normal
nutrient absorption and digestion. They are frequently used to treat gastrointestinal (GI)
diseases such as lactose intolerance, acute diarrhea, and gastrointestinal side effects
connected to antibiotics. Numerous significant benefits of probiotic therapy include
enhancing intestinal health via microbiota guidance, calming and bolstering the immune
system, distributing and increasing the bioavailability of supplements, lessening the negative
effects of lactose influence, and lowering the risk of a number of ailments. They are available
in powder, liquid, gel, paste, or granule form in addition to capsule form. The most widely
used probiotics are Lactobacillus and Bifidobacterium species, however there are also other
E. coli and Bacillus species that are used, along with the yeast S. cerevisiae.
d) Recombinant nutraceuticals:
 Recombinant nutraceuticals are products of genetic engineering, enzyme/fermentation
technologies, and the production of probiotics and bioactive components. Enzymes suitable
for supplying essential nutrients at an ideal level in a range of foods, such as cheese and
bread, have been successfully extracted using biotechnology techniques in a fermentation
process. Genetic engineering (GE) and the manufacture of probiotics and the extraction of
bioactive components through enzyme/fermentation technologies are made possible by
biotechnology. Additionally, contemporary biotechnology is used in the production of foods
that provide energy, including bread, wine, fermented starches, yoghurt, cheese, vinegar, and
others. Cows that are lactoferrin-positive are one example. Recombinant human lactoferrin
(rhLf) is used to engineer the lactoferrin deficiency in order to cure it.
e) Fortified nutraceuticals
Fortification is the process of enhancing food's effectiveness and nutritional value by
adding essential minor components and nutrients. These are agricultural breeding
nutraceuticals, or nutraceuticals with additional nutrients and/or additives. Nutraceuticals that
are fortified are created by first fortifying food ingredients and then incorporating
micronutrients, such as vitamins or trace elements, into the finished product. Cereals
enhanced with vitamins or minerals, milk fortified with cholecalciferol to treat vitamin D
deficiency, flour enhanced with folic acid, milk fortified with prebiotics and probiotics and
calcium-fortified orange juice are a few examples. Bifidobacterium lactis HN019-containing
preserved milk, prebiotics, and probiotics are consumed by children suffering from diarrhea,
respiratory infections, and severe diseases. It may be possible to create persistent bananas as a
food that effectively addresses iron deficiency brought on by malnourishment.

FUTURE SCOPE OF NUTRACEUTICAL INDUSTRY

Nutraceuticals have long been used to treat disease, and they will continue to play a role in
both present and future medical practices. To guarantee the products' safety, improved quality,
purity, effectiveness, and ability to promote health and cure sickness, more research is
necessary. The world is getting more intriguing and complicated. To address the growing
need for nutritious food, foods are becoming more appetizing, appealing, and fortified. With
the development of genetically modified foods (GMFs) and living modified organisms
(LMOs), malnutrition will likely become a thing of the past, but there may be additional
difficulties along the way. The potential of nutraceuticals is endless because they can be taken
as pills to give the body the whole Recommended Dietary Allowance (RDA), which includes
fiber to guarantee intestinal or bowel emptying. It is also necessary to raise public
understanding of the diverse processes involved in item production. It is crucial to use utmost
caution when taking supplements. Therefore, basic research and discussion on the
advantages, recommended daily intake, and possible adverse effects of supplement use are
required. Following that, we might substitute "nutraceutical day may keep the doctor away"
for the proverb "an apple day keeps the doctor away."

CONCLUSION
Nutraceuticals have demonstrated their capacity to prevent disease and improve health;
therefore, it is advised that they be taken in accordance with their recommended intake. In the
current self-medication landscape, nutraceuticals are crucial to the creation of new
therapeutics. However, preserving their efficacy, safety, purity, and quality is essential to their
success. Health professionals, nutritionists, and regulatory toxicologists should strategically
collaborate to plan appropriate regulation for nutraceuticals, despite their great potential to
promote human health and prevent disease. This will ensure that humanity benefits from the
best possible health and therapeutic outcomes. For the nutraceuticals to be scientifically
validated in a range of medical diseases, long-term clinical research are necessary. Another
topic that needs to be considered is how nutraceuticals interact with meals and medications. It
is yet unknown how various processing techniques may affect the biological availability and
efficacy of nutraceuticals. Nutraceuticals should be subject to stringent regulatory oversight,
just as pharmaceuticals.
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