OPY353 Nutraceuticals Syllabus:
OPY353 Nutraceuticals Syllabus – Anna University Regulation 2021
COURSE OBJECTIVES:
To understand the basic concepts of Nutraceuticals and functional food, their chemical nature and methods of extraction.
To understand the role of Nutraceuticals and functional food in health and disease.
UNIT I INTRODUCTION AND SIGNIFICANCE
Introduction to Nutraceuticals and functional foods; importance, history, definition, classification, list of functional foods and their benefits, Phytochemicals, zoochemicals and microbes in food, plants, animals and microbes.
UNIT II PHYTOCHEMICALS AS NUTRACEUTICALS
Phytoestrogens in plants; isoflavones; flavonols, polyphenols, tannins, saponins, lignans, lycopene, chitin, caratenoids. Manufacturing practice of selected nutraceuticals such as lycopene, isoflavonoids, glucosamine, phytosterols. Formulation of functional foods containing nutraceuticals – stability, analytical and labelling issues.
UNIT III ASSESSMENT OF ANTIOXIDANT ACTIVITY
In vitro and in vivo methods for the assessment of antioxidant activity, Comparison of different in vitro methods to evaluate the antioxidant, antioxidant mechanism, Prediction of the antioxidant activity of natural phenolics from electrotopological state indices, Optimising phytochemical release by process technology; Variation of Antioxidant Activity during technological treatments, new food grade peptidases from plant sources.
UNIT IV ROLE IN HEALTH AND DISEASE
The health benefit of – Soy protein, Spirulina, Tea, Olive oil, plant sterols, Broccoli, omega3 fatty acid and eicosanoids. Nutraceuticals and Functional foods in Gastrointestinal disorder, Cancer, CVD, Diabetic Mellitus, HIV and Dental disease; Importance and function of probiotic, prebiotic and synbiotic and their applications, Functional foods and immune competence; role and use in obesity and nervous system disorders.
UNIT V SAFETY ISSUES
Health Claims, Adverse effects and toxicity of nutraceuticals, regulations and safety issues International and national.
TOTAL: 45 PERIODS
TEXT BOOKS:
1. Bisset, Normal Grainger and Max Wich H “Herbal Drugs and Phytopharmaceuticals”, 2nd Edition, CRC, 2001.
2. Handbook of Nutraceuticals and Functional Foods: Robert Wildman, CRC, Publications. 2006
3. WEBB, PP, Dietary Supplements and Functional Foods Blackwell Publishing Ltd (United Kingdom), 2006
4. Ikan, Raphael “Natural Products: A Laboratory Guide”, 2nd Edition, Academic Press /Elsevier, 2005.
REFERENCES:
1. Asian Functional Foods (Nutraceutical Science and Technology) by John Shi (Editor), Fereidoon Shahidi (Editor), Chi-Tang Ho (Editor), CRC Publications, Taylor & Francis, 2007
2. Functional Foods and Nutraceuticals in Cancer Prevention by Ronald Ross Watson (Author), Blackwell Publishing, 2007
3. Marketing Nutrition: Soy, Functional Foods, Biotechnology, and Obesity by Brian Wansink.
4. Functional foods: Concept to Product: Edited by G R Gibson and C M Williams, Wood head Publ., 2000
5. Hanson, James R. “Natural Products: The Secondary Metabolites”, Royal Society of Chemistry, 2003.
COURSE OUTCOMES
CO1 acquire knowledge about the Nutraceuticals and functional foods, their classification and benefits.
CO2 acquire knowledge of phytochemicals, zoochemicals and microbes in food, plants, animals and microbes
CO3 attain the knowledge of the manufacturing practices of selected nutraceutical components and formulation considerations of functional foods.
CO4 distinguish the various In vitro and In vivo assessment of Antioxidant activity of compounds from plant sources.
CO5 gain information about the health benefits of various functional foods and nutraceuticals in the prevention and treatment of various lifestyle diseases.
CO6 Attain the knowledge of the regulatory and safety issues of nutraceuticals at national and international level.