NUTRACEUTICALS AS AN ALTERNATIVE TO PHARMACEUTICALS

A Project Report on

NUTRACEUTICALS AS AN ALTERNATIVE
TO PHARMACEUTICALS

REPORT SUBMITTED TO THE PT. BHAGWAT DAYAL SHARMA UNIVERSITY OF HEALTH SCIENCE,

ROHTAK

B.PHARMACY 7TH SEMESTER

Presented by

ALTAAF (940326)

Under the Supervision of MRS. DIVYA KIRAN

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CERTIFICATE
This is to certify that the work contained in this project report entitled
“nutraceuticals as an alternative to pharmaceuticals “submitted to partial
fulfillment of the requirement for the degree of Bachelor of Pharmacy in
Branch to PT. BHAGWAT DAYAL SHARMA UNIVERSITY OF HEALTH

SCIENCE,ROHTAK embodies research work carried out by Altaaf himself

under my supervision and guidance at R. P EDUCATIONAL TRUST GROUP

OF INSTITUTIONS, KARNAL. The work has not been submitted in part of full

for the award of any other degree in any other University in my knowledge.

Supervisor

MSS. DIVYA KIRAN

Associate professor and HOD

R.P. Educational Trust Group of Institutions,

Karnal (132001), Haryana

Forwarded by

Mrs. DIVYA KIRAN

Associate professor and HOD

R.P Educational Trust Group of Institutions, Karnal(132001) Haryana

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Acknowledgement
I express my sincere thanks to Mrs. DIVYA KIRAN, HOD, RPIIT College of

Pharmacy, for her valuable time, suggestions and motivation.

A special thanks to my mentor Mrs. DIVYA KIRAN, HOD, RPIIT College of

Pharmacy, for providing his valuable support and time whenever I needed. I

consider myself fortunate that I got an opportunity to work with him. It is

his generous guidance that kept my attitude positive and has developed all

my skills .I extend thanks to all the faculty members of RPIIT College of

Pharmacy for their valuable time and advice.

Last but not least, I would like to thanks to my parents and almighty God for

their blessings.

ALTAAF

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Content

Sr. No. Title

1.
History

2.
Definition

3.
Introduction

4.
Classification

5.
Scope

6.
Area covered by nutraceuticals

7.
Marketed products

8.
Conclusion

9.
Reference

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HISTORY
• The Greek physician Hippocrates, often known as the "father of medicine" said "Let
thy food be thy medicine, and the medicine be thy food.". The Philosophy behind is:

The scientist to be successful must be a sort of Janus looking at the same time to the
future and the past—Francisco Grande Throughout history, civilized societies have
devoted a deep interest in, and concern about, the integrity of food supply. Long before
the development of the dis-tinct scientific discipline of nutrition, philosophers and later
physicians paid close attention to the role of the daily diet in individual and public
health. Interestingly, during the last 2000 years, from the time of Hippo krates(460–377
BC) to the dawn of modern medicine, the rewas little distinction made between food
and drugs. The practice of medicine itself consisted largely of the wise choice of natural
food products. Hippo krates clearly recognized the essential relation-ship between food
and health and emphasized that‘‘...differences of diseases depend on
nutriment’’ (Jones)

923a, 1923b). Pliny the Elder (23–79 AD) found wide-spread adulteration throughout
food and drug supplyoutlined in his Natural History ‘‘...so many poisons areemployed to
force wine to suit our taste—and we aresurprised that it is not wholesome’’. Pliny also
reflected the layperson’s distrust of medical practice that hasexisted throughout the
ages: ‘‘Physicians acquire the irknowledge from our danger by considering
poisonsas...food constituents in our daily nutrition, though the greatest aid to health is
moderation in food. Only a physician can commit homicide with complete impu-nity’’
(Rackham, 1949). In contrast, Galen (131–201AD), a physician, reflected confidence in
the knowledge and ability of physicians to establish sound diets that would advance
public health (Green, 1951).Overstated beliefs in the effects of aliments upon health
and disease, appear to be based on magical thinking about food. Utilizing the primeval
principle that like makes like, the alchemists pursued their search for the ‘‘elixir vitae’’.
Modern successors of the alche-mists employed the same concept. Casimir Funk dis-
covered in the shell of rice grain a nitrogen-containin gamine-base (amine); since he
thought that this substance is ‘‘life-essential’’ for the human being, he defined the
idiom ‘‘Vitamin’’ from ‘‘Vita=life’’ and ‘‘amine’

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DEFINITION OF NUTRACEUTICALS...
• A nutraceutical is any substance considered as a food, or its part which, in addition to its

normal which, in addition to its normal nutritional value provides health benefits

including the prevention of disease or promotion of health.

• It is "any non-toxic food component that has scientifically proven health benefits,

including disease treatment or prevention".

• The functional component of the food must be standardized in thenutraceutical product

Food Ass...... Medicine
and produced under good manufacturing practices

• Nearly
(GMP)two thirds of the world's 6.1 people rely on the healing

power of plant based materials for many reasons- availability,

affordability, safe tyor their belief in traditional affordability, or

belief intraditional cures.

SCOPE OF NUTRACEUTICALS
• Medical benefits of food have been explored forthousands

of years Modern nutraceutical Industrybegan to develop

during the 1980s.

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INTRODUCTION

The term "nutraceutical" was coined from "nutrition" and "pharmaceutical" in 1989 by

Stephen DeFelice, MD, founder and chairman of the Foundation for Inno-vation in Medicine

(FIM), Cranford, NJ.1 According to DeFelice, nutraceutical can be defined as, "a food (or part of

a food) that provides medical or health benefits, including the prevention and/or treatment of

a dis-ease."1 However, the term nutraceutical as commonly used in marketing has no

regulatory definition.

I propose to redefine functional foods and nutraceuti-cals. When food is being cooked or

prepared using "scientific intelligence" with or without knowledge of how or why it is being

used, the food is called "functional food." Thus, functional food provides the body with the

required amount of vitamins, fats, pro-teins, carbohydrates, etc, needed for its healthy survival.

is a product (other than tobacco) that is intended to supplement the diet that bears or contains

one or more of the following dietary ingredients: a vita-min, a mineral, an herb or other

botanical, an amino acid, a dietary substance for use by man to supplement the diet by

increasing the total daily intake, or a concentrate, metabolite, constituent, extract, or

combinations of these ingredients.

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Classification Based On The Chemical Groups

Sr. No. Class Examples
1.
Inorganic mineral supplements
Minerals

2.
Probiotics Helpful bacteria

3. Digestive enzymes
Prebiotics

4.
Dietary fibres Fibres

5.
Antioxidants Natural antioxidants

6.
Phytochemicals

• Omega 3 fatty acids

Fatty acids

•
Phenolics
Tea polyphenols

•
Isoprenoids carotenoids

•
Lipids Sphingolipids

•
Proteins
soyaproteins

7.
Herbs as functional food

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1. INORGANIC MINERAL SUPPLEMENTS
• Calcium

• Magnesium

• Manganese

• Boron

• Copper

• Zinc

• Phosphorus

• Calcium: Essential for bone and teeth, maintaining bone strength, nerve, muscle and
glandular function, blood clotting.

• Iron: Energy production, Hb, oxygen transport.

• Magnesium: For healthy nerve formation.And muscle function,bone

• Cobalt: Component of vit, B12 and B 12 coenzymes

• Copper: Hb and collagen production, function of heart, energyproduction, absorption of

iron.

• lodine: Proper function of thyroid gland.

• Chromium: With insulin it helps in conversion of carbohydrate and fat into energy, of
diabetes.

• Selenium: Antioxidant, functioning of heart muscle, part of GPX enzyme,

• Zinc: Essential for cell reproduction, for development in Neonates, wound healing,
production of sperm and testosterone hormone,

• Phosphorous: Energy production, phosphorylation process, boneand teeth, for genetic

material.

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2. PROBIOTICS
• Live microorganisms which, when administered in adequateamounts, confera

health benefit on the host

• Species of Lactobacillus

• Bifidobacterium

• yeast Saccharomyces cerevisiae

• some E. coli and Bacillus species are also used as probiotics

TYPES OF PROBIOTICS

Many types of bacteria are classified as probiotics. They all have different benefits, but

most come from two groups. Ask your doctor about which might best help you.

• Lactobacillus-This may be the most common probiotic. It's the one you'll find in yogurt

and other fermented foods. Different strains can help with diarrhea and may help people

who can't digest lactose, the sugar in milk.

• Bifidobacterium-You can find it in some dairy products. It may help ease the

symptoms of irritable bowel syndrome (IBS) and some other conditions.

• Saccharomyces- boulardii is a yeast found in probiotics. It appears to help fight diarrhea

and other digestive problems. Here's what to look for when choosing the best probiotic

for women and men.

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3.PREBIOTICS

The concept of prebiotics was initially suggested by Glenn Gibson and Marcel

Roberfroid in 1995. Prebiotic was defined as “a non-digestible food element that

promotes host health by selectively encouraging the growth and/or activity of

one or a restricted number of beneficial bacteria in the colon.”

This definition has remained virtually constant for over 15 years. According to

this criteria, only a few carbohydrates can be classed as prebiotics, including

short and long chain β-fructans [FOS and inulin], lactulose, and GOS.

Nondigestible: substances that provide a beneficial physiological effect for the host by

selectively stimulating the favorable growthof a limited number of indigenous bacteria.

Commonly known prebiotics are:

• Oligofructose

• Inulin

• Galacto-oligosaccharides

• Lactulose

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4.DIETARY FIBRE
• Structural carbohydrate of plants

• Neither digested nor absorbed

• Insoluble fibers - Predominant

-Absorbs water in gastrointestinal tract

-Promotes regular elimination

-Increases stool weight

- Speeds up digestion/elimination time

• Soluble OF
5.INTAKE fibers - Health benefits
DIETARY FIBER
-Lowers serum
Increased cholesterol
fiber intake may reduce risk of:

-Regulates blooddiseases
-Gastrointestinal sugar levels

- Hypertension

-Diabetes

- Heart disease

-Several types of cancer (Colon)

• Recommended; 20-35 g daily

• Best sources: fruit, vegetables, whole grain breads/cereals, beans, rice, nuts,

seeds.

Adequate water intake is important.

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5.ANTIOXIDANTS
Antioxidants can prevent or slow cell damage caused by free radicals. Free radicals are unstable

molecules that the body produces as a reaction to environmental and other pressures. They

can increase the risk of inflammation and various health issues.

They are sometimes called “free-radical scavengers.”

The sources of antioxidants can be natural or artificial. Certain plant-based foods are thought

to be rich in antioxidants. Plant-based antioxidants are a kind of phytonutrient, or plant-based

nutrient.

ree radicals are waste substances produced by cells Trusted Source as the body processes food

and reacts to the environment. If the body cannot process and remove free radicals efficiently,

oxidative stress can result. This can harm cells and body function. Free radicals are also known

as reactive oxygen species (ROS).

Factors that increase the production of free radicals in the body can be internal, such

as inflammation, or external, for example, pollution, UV exposure, and cigarette smoke.

Oxidative stress has been linked Trusted Source to heart disease, cancer, arthritis, stroke,

respiratory diseases, immune deficiency, emphysema, Parkinson’s disease, and other

inflammatory or ischemic conditions.

Antioxidants are said to help neutralize free radicals in our bodies, and this is thought to boost

overall health.

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6.HERBS
The term "herb" is a combination of the Latin word "herba" and the ancient French

word "herbe." Today, herb refers to any plant component, including fruit, seed, stem,

bark, flower, leaf, stigma or root, and non-woody plants.

Previously, the name "herb" solely applied to non-woody plants, such as those found in

trees and bushes. Herbs are little plants with a delicate stem and a green colour.

These plants have few branches compared to other plants and are readily detached

from the soil. Herbs include grass, mint, and wheat, to name a few.

• Aloe vera: Anti-inflammatory, emollient, wound healing,

• Evening Primrose oil: Dietary supplement of linoleic acid,treatment of atopic eczema.

• Garlic: Antibacterial, antifungal, antithrombotic, antiinflammatory

• Ginger: carminative, antiemetic, treatment of dizziness

• Ginseng: Adaptogen

• Green tea: Antioxidant, reduces risk of CVD, enhances humoral and cell mediated

immunity.

• Vegetables, fruits, whole grain, herbs, nuts and various seeds contain an abundance of

phenolic compounds, terpenoids, sulphur compounds, pigments etc. that has been

associated with protection/treatment of certain disease conditions.

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7.PHYTOCHEMICALS
The prefix phyto means plant, and phytochemicals are plant-derived chemicals with bioactive

properties (that is to say, they are natural chemicals with specific effects on health).

Phytochemicals are found in all plant foods, including fruits, vegetables, legumes, nuts, grains,

tea, wine, spices, and more. Phytochemicals are protective for plants against ultraviolet light,

predators, insects, and disease. Many phytochemicals also act as pigments and give fruits and

vegetables their varied and bright hues. Examples of phytochemical pigments are the orange

in carrots and the blue in blueberries. Phytochemicals are the desired area of study in medical

and nutritional science because many of them have antioxidant, anticarcinogenic,

neuroprotective, or anti-inflammatory properties. The phytochemicals definition will be

discussed in detail in the following sections.

Phytochemicals could provide health benefits as:
• Substrate for biochemical reactions

• Cofactors of enzymatic reactions

• Inhibitors of enzymatic reactions

• Absorbents that bind to & eliminate undesirable constituent

in the intestine

• Scavengers of reactive or toxic chemicals

• Enhance the absorption and/or stability of essential nutrients

• Selective growth factor for beneficial bacteria

• Fermentation substrate for beneficial bacteria

• Selective inhibitors of deleterious intestinal bacteria

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Various Phytochemicals
PHYTOCHEMICALS SOURCE ROLE
Tocotrienols & tocopherols Grains Suppressed the growth of
diverse tumors cell lines via
initiation of apoptosis and
concomitant arrest of cells in
the G1 phase of the cell
cycle
Carotenoids Fruits & vegetables Antioxidants, protects
against uterine, prostate,
colorectal, lung and digestive
tract cancers, and protection
to other antioxidants.
Limonoids Citrus fruits Inhibiting phase enzymes
inducing phase II
detoxification enzymes in
liver, provide protection to
lung tissue.
Phytosterols Various plants Exhibit anti-inflammatory,
anti- neoplastic, anti-pyretic
& immune- modulating
activity, decrease
cholesterol.

Phenolic constituents Various plants, wholegrain Antioxidants, lowers the risk

of CHD, diabetes,
hypertension etc.

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Various Phytochemicals

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SCOPE OF NUTRACEUTICALS
Nutraceuticals play a significant role in modifying and maintaining normal

physiological function that maintains healthy human beings. The food products used as

nutraceuticals can be categorized as dietary fiber, prebiotics, probiotics, polyunsaturated

fatty acids, antioxidants, and other different types of herbal natural foods. These

nutraceuticals are used in various diseases such as obesity, cardiovascular diseases, cancer,

osteoporosis, arthritis, diabetes, cholesterol, etc. On the whole, “nutraceutical” has to lead to

a new era of medicine and health, in which the food industry has become a research-oriented

sector.

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AREAS COVERED BY NUTRACEUTICALS

All therapeutic areas such as,

1. Anti-Arthritic (Rheumatoid Arthritis)

2. Sleeping disorders

3. Digestion problems

4. Prevention of certain cancers (Colorectal cancer)

5. Osteoporosis

6. Blood pressure

7. Cholesterol lowering (gric)

8. Neurological disorders (Autism)

9. Diabetes etc..

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NUTRACEUTICALS MARKET

• The global nutraceuticals market is divided into

the following categories:

• Functional food

• Functional beverage

• Dietary supplement

(one or combination

any ofsubstances like

minerals, amino acids, vitamins, and herbs)

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MARKET GROWTH OF NUTRACEUTICALS
The nutraceuticals market size has the potential to grow by USD 216.23 Billion during 2021-

2025 and the market’s growth momentum will acerates during the forecast period (Figure 5).

This report 51provides a detailed analysis of the market by product (functional food,

functional beverages, and dietary supplements) and geography (APAC, EUROPE, MEA

NORTH AMERICA & SOUTH AMERICA) also the report analyzes the market’s competitive

landscape and offers information on several market vendors, including Abbott

Laboratories, Archer Daniels Midland Co, BASF Se Cargill Inc. Danone SA, General Mills

Inc., KelloggCo., Nestle SA, PepsiCo. NC and Coca-Cola Co. Chawanprash is one, of the highest

marketing nutraceutical product in INDIA. It contains spices ingredients such as cinnamon,

clove. Curcuma spp., saffron, and long pepperare good sources of vitamins C and are

rich in antioxidants that help in increasing immunity, increase digestion, and prevent

cough, asthma, fever, heart disease, impotency, and coarseness speech.

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NUTRACEUTICALS REPRESENT AN EXCITING NEW

OPPORTUNITY FOR FOOD AND PHARMACEUTICAL
COMPANIES TO DIVERSIFY

PREDICTED GROWTH RATE OF NUTRACEUTICAL USAGE

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CONCLUSION
Nutraceuticals have proven health benefits and disease prevention capabilities, which

should be taken under their acceptable recommended intake. Nutraceuticals play an

important role in therapeutic development in the current self-medication landscape, but

their success depends on maintaining their quality, purity, safety, and efficacy. At present, a

wide range of nutraceuticals have been successfully marketed due to their excellent

therapeutic activity against various diseases, there is currently a great demand for natural

products in the market, and the nutraceutical industry in the food industry and

pharmaceutical industry is also developing faster and faster. The global market is currently in a

post-recession experimental growth phase, although the impact of the recession has

diminished; the nutraceuticals market is expected to remain in a growth phase, driven by

new markets in countries such as India, China, Brazil, the United States, Europe, etc.

• Nutraceuticals are present in most of the food ingredients with varying

concentration.

• Concentration, time and duration of supply of nutraceuticals influence

human health.

• Manipulating the foods, the concentration of active ingredients can be

increased.

• Diet rich in nutraceuticals along with regular exercise, stress reduction and
maintenance of healthy body weight will maximise health and reduce
disease risk.

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• Zeisel SH. Regulation of “Nutraceuticals”. Science. 1999;285:185-186.

• .Cencic A, Chingwaru W. Role of functional foods, nutraceuticals and ood supplements in

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• RajasekaranA, SivagnanamG and Xavier R. Nutraceuticals as therapeutic agents: A

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• Elizabeth AC. Over-the-counter products: nonprescription medications, nutraceuticals, and

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