Syllabus
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Course Code: BP812ET Course Name: Dietary Supplements and Nutraceuticals |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | a. Definitions of Functional foods, Nutraceuticals and Dietary supplements. Classification of Nutraceuticals, Health problems and diseases that can be prevented or cured by Nutraceuticals i.e. weight control, diabetes, cancer, heart disease, stress, osteoarthritis, hypertension etc. b. Public health nutrition, maternal and child nutrition, nutrition and ageing, nutrition education in community. c. Source, Name of marker compounds and their chemical nature, Medicinal uses and health benefits of following used as nutraceuticals/functional foods: Spirulina, Soyabean, Ginseng, Garlic, Broccoli, Gingko, Flaxseeds |
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| 2 | Phytochemicals as nutraceuticals: Occurrence and characteristic features(chemical nature medicinal benefits) of following a) Carotenoids- α and β-Carotene, Lycopene, Xanthophylls, leutin b) Sulfides: Diallyl sulfides, Allyl trisulfide. c) Polyphenolics: Reservetrol d) Flavonoids- Rutin , Naringin, Quercitin, Anthocyanidins, catechins, Flavones e) Prebiotics / Probiotics.: Fructo oligosaccharides, Lacto bacillum f) Phyto estrogens : Isoflavones, daidzein, Geebustin, lignans g) Tocopherols h) Proteins, vitamins, minerals, cereal, vegetables and beverages as functional foods: oats, wheat bran, rice bran, sea foods, coffee, tea and the like. |
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| 3 | a) Introduction to free radicals: Free radicals, reactive oxygen species, production of free radicals in cells, damaging reactions of free radicals on lipids, proteins, Carbohydrates, nucleic acids. b) Dietary fibres and complex carbohydrates as functional food ingredients.. |
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| 4 | a) Free radicals in Diabetes mellitus, Inflammation, Ischemic reperfusion injury, Cancer, Atherosclerosis, Free radicals in brain metabolism and pathology, kidney damage, muscle damage. Free radicals involvement in other disorders. Free radicals theory of ageing. b) Antioxidants: Endogenous antioxidants – enzymatic and nonenzymatic antioxidant defence, Superoxide dismutase, catalase, Glutathione peroxidase, Glutathione Vitamin C, Vitamin E, α- Lipoic acid, melatonin Synthetic antioxidants: Butylated hydroxy Toluene, Butylated hydroxy Anisole. c) Functional foods for chronic disease prevention |
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| 5 | a) Effect of processing, storage and interactions of various environmental factors on the potential of nutraceuticals. b) Regulatory Aspects; FSSAI, FDA, FPO, MPO, AGMARK. HACCP and GMPs on Food Safety. Adulteration of foods. c) Pharmacopoeial Specifications for dietary supplements and nutraceuticals. |
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