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264 | P a g e International Standard Serial Number (ISSN): 2319-8141

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International Journal of Universal Pharmacy and Bio Sciences 4(6): November-December 2015

INTERNATIONAL JOURNAL OF UNIVERSAL

PHARMACY AND BIO SCIENCES IMPACT FACTOR 2.093***

ICV 5.13***

Pharmaceutical Sciences REVIEW ARTICLE …………!!!

“ NUTRACEUTICALS: A REVIEW ”

Sheetal B. Gondkar1 Nikhil P. Mahalpure*

1 R.B.Saudagar

2

1Department of pharmaceutics, R.G.Sapkal college of Pharmacy Anjaneri, Nashik,

Maharashtra,India.

2Department of pharmaceutical chemistry, R.G.Sapkal college of Pharmacy Anjaneri, Nashik,

Maharashtra, India.

KEYWORDS:

Nutrition, Disease and

Treatment, bio-active

constituents, food.

For Correspondence:

Nikhil P. Mahalpure *

Address:

Department of

pharmaceutics,

R.G.Sapkal college of

Pharmacy Anjaneri,

Nashik,

Maharashtra,India.

ABSTRACT

Nutraceutical is regarded as the bio-active substance and the constituent

are either of known therapeutic activity or are chemically defined

substance generally accepted to contribute substantially to the therapeutic

activity of the drug. The word nutraceutical was coined to present

substance found in food and herbs that are not technically considered

nutrients such as vitamins or minerals but which may have profoundly

beneficial impact on the health of the body. Nutraceutical appear to be of

benefit in both the treatment and prevention of disease. The entire world is

fighting diseases characteristics of the modern age such as obesity,

osteoporosis, cancer, diabetes, allergies and dental problems. With the

global increase in the prevalence of obesity, both nutrition and exercise

play key roles in its prevention and treatment. Nutrients, herbals and

dietary supplements are major constituents of nutraceuticals which make

them instrumental in maintaining health, act against various disease

conditions and thus promote the quality of life.



INTRODUCTION:

About 2000 years ago, Hippocrates correctly emphasized “Let food be your medicine and medicine be

your food.” Currently there is an increased global interest due to the recognition that nutraceuticals

play a major role in health enhancement. The term nutraceutical was coined by combining the terms

“Nutrition” and “Pharmaceutical” in 1989 by Dr.StefenDefelice, Chairman of the Foundation for

Innovation in Medicine.1The term nutraceutical is a food or food products that provides health and

medical benefits, including the prevention and treatment of disease. Such product may range from

isolated nutrients, dietary supplements and specific diets to genetically engineered foods herbal

products and processed foods such as cereals,soups and beverages.2

Plants are one of the most important resources of human foods and medicines. Rapidly increasing

knowledge on nutrition, medicine, and plant biotechnology has dramatically changed the concepts

about food, health and agriculture, and brought in a revolution on them. With recent advances in

medical and nutrition sciences, natural products and health promoting foods have received extensive

attention from health professionals and public.

Foods and nutrients play a vital role in normal functioning of the body. They are helpful in

maintaining the health of the individual and in reducing the risk of various diseases. Nutraceuticals are

medicinal foods that play a role in maintaining well being, enhancing health, modulating immunity

and thereby preventing as well as treating specific diseases. Nutraceuticals are medicinal foods that

play a role in maintaining well being, enhancing health, modulating immunity and thereby preventing

as well as treating specific diseases. Thus the field of nutraceuticals can be envisioned as one of the

missing blocks in the health benefit of an individual. It has been scientifically proved and supported

by various research articles that nutraceutical are efficacious to treat and prevent various disease

conditions.3

CONCEPT OF NUTRACEUTICAL:4

In the pharmaceutical development process, it is a requirement to have clinical test results from

animal tests and studies, for verification of their therapeutic effects. But in the case of nutrition, there

was no verification method for foods in preventing diseases in the past. In recent years however, as

food composition has been scientifically proven cause life style related diseases, and has become a

social issue.

The nutraceutical products are recognized and produce health benefits like like alleviating the risk of

cancer and heart disease and also to prevent or treat hypertension, high cholesterol, excessive weight,

osteoporosis, diabetes, arthritis, macular degeneration (leading to irreversible blindness), cataracts,

menopausal symptoms, insomnia, diminished memory and concentration, digestive upsets and



constipation, not to mention headaches, other products are touted as cures for thinning hair, lack of

confidence, poor complexion, varicose veins, alcoholism, depression, and lethargy.

The concept of nutraceuticals has been started to be acknowledged as one of the measures for

preventing such diseases.

Fig 1: Concepts of Nutraceuticals

CLASSIFICATION OF NUTRACEUTICALS: ( Table 1)6,7,8

Chemical constituent Source Potential benefit

1.Carotenoids (Isoprenoids)

a.Lycopene Tomatoes, pink grapefruit,

guava papaya, watermelon

Antioxidant activity, protects

against formation of cancer

mainly prostate, bladder

cervical, leukemia.

b.Lutin Corn, avocado, eggyolk,

spinach

Anticancer activity (colon),

cataracts, protects the eyes

against development of age

related muscular

degeneration.

c.β-Carotene

d.α-Carotene

e.α-Cryptoxanthin

g.Zeaxanthin

Carrots, various fruits and

vegetables

Carrots

Oranges, Tangerines

Corn, Avocado

Anticancer activity which

neutralizes free radical,

protect cornea against uvlight

.

2.Dietory fibres



a.Soluble fibres Legumes, oats, barely, some

fruits

Anticancer, helpful in

maintaining the digestive

tract

b.Insoluble fibres Whole grain foods

Wheat and Corn bran, nuts

Anticancer (colon), helpful in

maintaining in the digestive

tract

3.Polyphenolic compounds

a.flavonones Citrus fruits Antioxidants, Anticancer

b.flavones Fruits, vegetables, soyabean Antioxidants, Anticancer

c.flavonols Onions, Apples, tea, broccoli Antioxidants

d.Anthocyanins Blueberries, blackberries,

black raspberries

Anti-oxidants, counteracts

inflammation in the body,

lower blood sugarlevel in

people with diabetes.

e.phenolic acids Berries and legumes Phenolic acids ,reduce

oxidation of LDL

cholesterol, reduce formation

of cancer

f.resveratrol Dark grapes, raisins, berries,

peanuts

Lowers total serum

cholesterol increasing HDL.

g.curcumin Turmeric root Strongly anti-inflammatory

and strongly anti oxidant

effective anti clotting agent.

4.fatty acids

a.omega 3 fatty

acids(polyunsaturated fatty

acids)

Salmon, flax seed Potent controllers of the

inflammatory processes,

maintenance of brain

function, Reduce cholesterol

disposition.

b.Monosaturated fatty acids Tree nuts Reduce risk of coronary heart

disease

5.Isothiocynates

a.sulporaphane

Cauliflower, broccoli,

cabbage, kale, Horseradish

May enhance detoxification

of undesirable compounds

and bolster cellular anti



oxidentdefenceses

6.phenols

a.Caffeic acid,

b.Ferulic acid

Apples, pears, citrus fruits,

some vegetables

May bolster cellular

antioxidant defences; may

contribute to maintenance of

vision and heart health

7.PlantStanols/Sterols

a.Stanol/sterol esters

Fortified table spreads stanol

ester dietary supplements

May reduce risk of coronary

heart disease

8.Tocotrienol

(Isoprenoids)

Grains Palm oil Anticancer (breast cancer),

Promotes cardiovascular

health

9.Saponins Chickpeas and soyabeans Lowers cholesterol level,

Anticancer activity(colon)

10. Probiotics/Prebiotics

Lactobacilli, bifidobacteria

Yogurt, other dairy and non

dairy Applications

May improve gastrointestinal

health and systematic

Immunity

11.Minerals

Calcium, selenium,

potassium, zinc, copper

Food Important constituent of

balance diet

12.Polyols

Sugar alcohols

(xylitol, sorbital)

Fruits Reduces risk of dental caries

13.Sulfides/Thiols

Dithiothiones

Cruciferous vegetables May contribute to

maintenance of healthy

immune function

14.Gulcosinolates Cruciferous vegetables,

Cauliflower

Anticancer (bladder cancer)

15.Phytoestrogens

a.Isoflavanes

(genistein, daidzein)

Soya beans, legumes Lower LDL cholesterol

antioxidant,

anticancer(prostate, breast)

b.Liganans Flaxseed, rye, vegetables Inhibit the development of

breast cancer and colon



cancer

16.Alkaloids

a.Quinine Cinchona Antimalarial

b.Tropane alkaloids Solanaceous members:

Deadly night shade, Datura

In treatment of heart ailments

c.Morphine Opium poppy Antidepressant, pain killer

d.Ergot alkaloids Fungus: Clavicepspurpurea Abortifacients

e.Vincristine Periwinkle Antineoplastic

f.Vinblastine Periwinkle Antineoplastic

g.Coumarin Fenugreek Hypoglycaemic

h.Scopoletin Fenugreek Hypoglycaemic

i.Fenugreekine Fenugreek Hypoglycaemic

j.Trigonelliine Fenugreek Hypoglycaemic

17.Non carotenoid terpenoids

a.Perillyl alcohol Cherries and mints Anticancer

b.Saponins Legumes (chicks, peas,

fenugreek, all pulse crops)

Reduce cholesterol levels in

blood

c.Turpenol Carrots Anticancer

d.Turpenelimonoids Peels and membranes of

citrus fruits

Anticarcinogenic

18.Anthraquinones

a.Senna Legumes and pulses Purgatives

b.Barbaloin Aloe Laxatives, anti-helminthic

c.Hypericin St. John’s Wort Analgesic

d.Capsaicin Capsicum (hot papers) Anti-cancer, anti-

inflammatory, anti-apoptopic

e.Piperine Black peppers, jalapeno

pepper

Helps in digestion



19.Terpenes

a.Menthol (Monoterpene) Plants of mint family Topical pain reliever and

antipyretic

b.Borneol (Monoterpene) Pine oil Disinfectant

c.Santonin (Sesquiterpene) Wormwood Photosensitizer

d.Gossypo l (Sesquiterpene) Cotton Contraceptive

NUTRACEUTICAL AND DISEASES:

Cardiovascular Diseases

Cardiovascular diseases (CVD) is name for the group of disorders of the heart and blood

vessels and include hypertension (high blood pressure), coronary heart disease (heart attack),

cerebrovascular disease (stroke), heart failure, peripheral vascular disease, etc.9

Nutraceutical in the form of antioxidants, dietary fibres, omega 3-polyunsaturated fatty acids,

vitamins and minerals are recommended together with physical exercise for prevention and

treatment of CVD. It has been demonstrated that the molecules like polyphenols present in

grapes and in wine alter cellular metabolism and signalling, which is consistant with redusing

arterial disease.10

Optimal nutrition, nutraceuticals, vitamins, antioxidants, minerals, weight reduction, exercise,

cessation of smoking, restriction of alcohol and caffeine plus other lifestyle modifications can

prevent, delay the onset, reduce the severity, treat and control hypertension, nutrients and

nutraceuticals with calcium channel blocking activity include α-Lipoic acid, magnesium,

vitamin B6, vitamin C, N-acetyl cysteine, fatty acids etc.11

Diabetes:

Diabetes mellitus is characterised by abnormally high levels of blood glucose, either due to

insufficient insulin production, or due to its ineffectiveness. The most common forms of

diabetes are type 1 diabetes (5%), an autoimmune disorder, and type 2 diabetes (95%), which

is associated with obesity. Gestational diabetes occurs in pregnancy.12

Omega 3 fatty acids have been suggested to reduce glucose tolerance in patients predisposed

to diabetes. For the synthesis of the long chain n-3 fatty acids, insulin is required, thus heart

may thus be particularly susceptible to their depletion in diabetes. Ethyl esters of n-3 fatty

acids may be potentialbeneficial in diabetic patients.13



Lipoic acid is universal antioxidant, now used in Germany for the treatment of diabetic

neuropathy. It is possible that lipoic acid may be more effective as a long term dietary

supplement aimed at the prophylactic protection of diabetes from complications.14

Dietary fibers from psyllium have been used extensively both as pharmacological

supplements, food ingredients, in process food to aid weight reduction, for glucose control in

diabetic patients and to reduce lipid levels in hyperlipidemia.15

Parkinson’s disease

Parkinson’s disease is a brain disorder that results from nerve damage in certain regions of

the brain causing muscle rigidity, shaking and difficult walking usually occurring in mid to

late adult life. Canadian researchers indicated that vitamin E in food may be protective

against Parkinson’s disease.16

creatin appeared to modify parkinson’s disease features as

measured by a decline in the clinical signs. Researchers have also studied glutathione to

determine its side effect on nerve and its power as an antioxidant. The appropriate long term

dosing, side effects and the most effective method of administration are not yet clear.

Nutritional supplements have shown some promising results in preliminary studies, it is

important to remember that there is not sufficient scientific data to recommend them for

Parkinson’s disease at present. The patients should be cautioned that over –the- counter

medication do have side effects and interactions with other drugs and are also expensive.17

Obesity:

Obesity is a complex condition, with serious social and psychological dimensions, affecting

virtually all ages and socioeconomic groups. The word wide existence of obesity doubled

between 1980 and 2008.18

According to country estimates for 2008, over 50% of both men and women in the WHO

European Region were overweight, and roughly 23% of women and 20% of men were obese.

Given the wordwide increase in obesity and its health consequence, efficient strategies for its

prevention and treatment are important. It has been recommended that weight reduction

programs focus on achieving a modest weight loss of 7-10% of the initial weight.19

Obesity arises from an energy imbalance whereby energy intake exceeds energy expenditure.

Dealing with obesity by either prevention or treatment requires modification of one or both

components of energy balance. Approaches to weight management (including a functional

food approach) therefore can target multiple aspects of the balance systems: food intake,

energy expenditure, and energy storage. All of these approaches are currently being taken by

pharmaceutical companies; however, developing functional foods designed for weight



management may be a more attractive approach for dealing with the 61% of the population

that is currently overweight or obese.20

Osteoarthritis

Osteoarthritis (OA), debilitating joint disorder, is the most common form of arthritis in the

United States, where it affects an estimated 21 million people. In 2004, the direct and indirect

health care costs associated with all forms of arthritis were approximately 86 billion dollars.

Joint discomfort from OA and other joint disorders may reduce physical activity in

individuals experiencing this condition, resulting in energy imbalance and weight gain.

Increased weight can exacerbate existing problems, through additional stress on joints

21Glucosamine and chondroitin sulphate are widely used to alleviate symptoms of OA. These

nutraceuticals have both nutrient and pharmaceutical properties and seem to regulate gene

expression and synthesis of NO and PEG2, providing a plausible explanation for their anti-

inflammatory activities.22

Alzheimer’s disease:

Alzheimer’s disease is characterised by progressive dementia with memory loss as the major

clinical manifestation.23

In 1996, approximately 4 million people in the United States were

clinically diagnosed with AD; which is expected to triple in the next 50 years.24

Women are

more affected than men at ratio of almost 2:1 due to in part to the larger population of women

who are over.25

Several lines of evidence strongly suggest that oxidative stress is etiologically

related to a number of neurodegenerative disorders including Alzheimer’s disease.

Nutraceutical antioxidant like β-Carotene, curcumin, lutein, lycopene, turmerinetc. may exert

positive effects on specific diseases by neutralizing the negative effects oxidative stress,

mitochondrial dysfunction, and various forms of neural degeneration.26

A great deal of research has pointed to deleterious roles of metal ions in the development of

Alzheimer’s disease by the augmentation of oxidative stress by metal ion. The growing trend

in nutraceutical intake is in part a result of the belief that they postpone the development of

dementias such as Alzheimer’s disease. However, pathogenic events cantered on metal ions

are expected to be aggravated by frequent nutraceutical intake.27

Allergy:

Allergy is a condition in which the body has an exaggerated response to either a drug or food.

Quercetin (QR) belongs to a group of polyphenolic substances known as flavonoids called

flavonols. It is widely distributed in the plant kingdom in rinds and barks. Especially rich

sources of quercetin include onion, red wine and green tea. QR is a natural antihistamine and



opposes the actions of the histamine in the body. Histamines are responsible for allergic and

inflammatory reactions. It can help reduce the inflammation that results from hay fever,

bursitis, gout, arthritis and asthma.28

QR inhibits some inflammatory enzymes, such as lipid

peroxidases and decrease leukotriene formation. QR has anti- inflammatory, antiviral,

immunomodulatory, anticancer and gastro protective activities QR blocks an enzyme that

leads to accumulation of sorbitol, which has been linked to nerve eye, and kidney damage in

those with diabetes.

QR also possesses potent antioxidant properties. It protects LDL cholesterol from becoming

damaged. QR prevents damage to blood vessels by certain forms of cholesterol and other

chemicals produce By the body. LDL cholesterol is an underlying cause of heart disease. QR

also works as an antioxidant by scavenging damaging particles in the body known as free

radicals. People with diabetes are at higher risk of blood vessel damage from free radicals.29

RATIONALE FOR USE OF NUTRACEUTICALS:

Dieatary factors play an important role in premature chronic disease appearance, disease

progression, morbidity and mortality. Approximately 40-50% proportion in cardiovascular

disorder, 30-50% proportion in cancer, and 20% proportion in osteoporosis is attributable to

dietary factors. Use of food as medicine for treatment and prevention of various disorders is

not a recent development. Fortification of table salt with iodine and wheat flour with

iron/folic acid has been used with specific aims of prevention of iodine deficiency

goiterandanemia for long. Similarly, food fortified with vitamin A has been found to be a

feasible and cost-effective approach to reduce vitamin A deficiency.

CONCLUSION:

Nutraceutical are intended to play a significant role in future therapeutic advancement but

their victory will governed by direction of purity, safety, and efficacy without reducing

innovation. Nutraceuticals are available in the form of isolated nutrients, dietary supplements

and specific diets to genetically engineered foods, herbal products and process foods.

Nutraceutical provide all the essential substances that should be present in a healthy diet for

the human. Nutraceutical has proven their health benefits and disease prevention capability,

which should be taken according to their acceptable recommended intake.

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