Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods

1st Edition - November 18, 2022
Imprint: Academic Press
Editors: Augustine Amalraj, Sasikumar Kuttappan, Karthik Varma A C, Avtar Matharu
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 7 9 4 - 1
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 9 8 1 4 - 7

Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods gives an overview of the many pharmacological activities associated with herbs and spices, including detailed… Read more

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Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods gives an overview of the many pharmacological activities associated with herbs and spices, including detailed coverage on their mechanisms and formulations for the food industry. Chapters focus on key ingredients such as Curcuma longa, Piper Nigrum and Trigonella foenum-graecum, with contributors across the globe providing the latest research and advances for each. This is an essential read for scientists who want to understand the fundamental mechanisms behind the bioactive compounds within herbs and spices.

The numerous phytochemicals present in plant extracts have multiple pharmacological activities so there is extensive research into new bioactive compounds. The pharmacological activities of herbs and spices have been thoroughly investigated, and it is crucial that the latest research is organized into a comprehensive resource.

Cover image
Title page
Table of Contents
Copyright
Contributors
Chapter 1. Overview of natural products in nutraceutical industries
1.1. Introduction
1.2. Global nutraceutical market
1.3. Historical perspectives
1.4. Status of natural products–derived nutraceuticals
1.5. Regulation of nutraceutical around the world
1.6. Challenges and future perspectives
1.7. Conclusion
Chapter 2. Curcuma longa
2.1. Introduction
2.2. Phytochemistry and isolation of bioactive components
2.3. Hurdle of bioavailability and matrix design strategies for improving curcumin bioavailability
2.4. Molecular targets of curcuminoids
2.5. Curcuminoids in functional foods
2.6. Different formulations of curcuminoids and their role in nutraceuticals
2.7. Conclusion
Chapter 3. Boswellia serrata
3.1. Introduction
3.2. Use of B. serrata as a nutraceutical or functional food in neurological diseases
3.3. Use of B. serrata as a nutraceutical or functional food in inflammatory diseases
3.4. Use of B. serrata as a nutraceutical or functional food in gastrointestinal diseases
3.5. Use of B. serrata as a nutraceutical or functional food with anticancer properties
3.6. Use of B. serrata as a nutraceutical or functional food in the treatment of diabetes
3.7. Use of B. serrata as a nutraceutical or functional food with antioxidant properties
3.8. Use of B. serrata as a nutraceutical or functional food with antimicrobial properties
3.9. Conclusion and perspectives
Chapter 4. Role of Piper nigrum in functional food and nutraceuticals
4.1. Introduction
4.2. Overview of pepper
4.3. Nutritional and phytonutrient composition of black pepper
4.4. Recommended dosage and quality specifications of P. nigrum
4.5. Functional food and nutraceutical
4.6. Other therapeutic benefits of P. nigrum
4.7. Uses of P. nigrum essential oil
4.8. Culinary and ethnomedical uses of P. nigrum
4.9. Conclusion
Chapter 5. Ocimum sanctum
5.1. Introduction
5.2. Beneficial effects from Ocimum sanctum as a nutraceutical or functional food
5.3. Conclusion and future perspectives
Chapter 6. Role of Moringa oleifera in nutraceuticals and functional foods
6.1. Introduction
6.2. Nutritional value of Moringa oleifera
6.3. Traditional food and potential uses of Moringa oleifera
6.4. Antimicrobial properties
6.5. Anti-inflammatory properties
6.6. Antioxidant properties
6.7. Anticancer properties
6.8. Antidiabetic properties
6.9. Antiasthmatic properties
6.10. Hepatoprotective properties
6.11. Neuroprotective properties
6.12. Conclusion and future directions
Chapter 7. Galangal—Roles in nutraceuticals and functional foods
7.1. Galangal and its phytochemistry
7.2. Galangal in various formulations for different applications
7.3. Biological activities of galangal for different nutraceutical applications
7.4. Conclusion and future prospective
Chapter 8. Bacopa monnieri
8.1. Background
8.2. Plant morphology
8.3. Chemical constituents
8.4. Extraction methods for chemical constituents
8.5. Analytical techniques used for qualitative and quantitative analysis of B. monnieri
8.6. Quantitative analysis of bacosides
8.7. Structure elucidation of saponins in B. monnieri
8.8. Biological activities
8.9. Neuroprotection
8.10. Examples of standardized extract of B. monnieri as herbal formulations
8.11. B. monnieri as a nutraceutical in commercial food products
8.12. Future perspectives
Chapter 9. Trigonella foenum graecum
9.1. Introduction
9.2. Morphology of fenugreek
9.3. Chemical constituents
9.4. Roles of fenugreek as nutraceutical
9.5. Fenugreek as functional food
9.6. Conclusion
Chapter 10. Rosmarinus officinalis
10.1. Introduction
10.2. Rosemary oil and their roles in nutraceuticals and functional foods
10.3. Effect of rosmarinic acid in beverage drinks
10.4. Effect of carnosic acid and rosmarinic acid on cognition
10.5. Effect of ursolic acid
10.6. Conclusion and future perspectives
Chapter 11. Phytochemicals and therapeutic potential of Punica granatum L
11.1. Introduction
11.2. Morphology of Punica granatum
11.3. Nutritional and medicinal importance
11.4. Economic importance
11.5. Phytochemicals present in various parts of pomegranate
11.6. Pharmacological activities of pomegranate
11.7. Role of phytoconstituents in the management of environment pollutant
11.8. Applications of P. granatum in nanotechnology
11.9. Industrial uses of pomegranate
11.10. Patents granted on P. granatum
11.11. Pomegranate in clinical trials
11.12. Toxicity of pomegranate
11.13. Conclusion
List of. abbreviation
Chapter 12. Garcinia cambogia
12.1. Introduction
12.2. Phytochemical analysis
12.3. Hydroxycitric acid
12.4. Pharmacological activities and mechanism of action
12.5. Common adulterants
12.6. Future perspectives
12.7. Declaration of interest
Chapter 13. Camellia sinensis
13.1. Introduction
13.2. Phytochemicals
13.3. Pharmacokinetics
13.4. Pharmacological activities
13.5. Conclusion
Chapter 14. Ferula asafoetida
14.1. Introduction
14.2. Chemical constituents
14.3. Pharmacological and therapeutic potentials of asafoetida
14.4. Toxic effects
14.5. Conclusion
14.6. Conflict of interest
Chapter 15. Concise review on Asparagus racemosus and its role as nutraceuticals and functional foods
15.1. Introduction
15.2. Habit and habitat
15.3. Macroscopic and microscopic characterization
15.4. Cultivation of Asparagus racemosus
15.5. Nutritional and traditional medicinal value of Asparagus racemosus
15.6. Pharmacological activities
15.7. Chemical constituents
15.8. Clinical studies
15.9. Adverse effect and precaution
Chapter 16. Cinnamon as a potential nutraceutical and functional food ingredient
16.1. Introduction
16.2. Species
16.3. Composition of cinnamon
16.4. Natural compounds of cinnamon and therapeutic uses
16.5. Other therapeutic benefits
16.6. Advanced glycation end products
16.7. Culinary uses of cinnamon across the globe
16.8. Conclusion
Chapter 17. Myristica fragrans (Houtt.)
17.1. Introduction
17.2. Taxonomy
17.3. Morphology and pharmacognostical details of M. fragrans fruit
17.4. Estimation of composition in rind, nutmeg, and mace
17.5. Phytochemistry of M. fragrans fruit
17.6. Extraction and analysis of bioactive components from M. fragrans
17.7. Application of M. fragrans
17.8. Focus on future perspective of nutmeg
17.9. Toxicity aspects of M. fragrans
17.10. Conclusion
Chapter 18. “Ashtawarga”: the wonder medicinal herbs of nature
18.1. Introduction
18.2. Home of Ashtawarga
18.3. Lack of standardization of Ashtawarga plants
18.4. Uses of Ashtawarga plants in traditional and modern system of medicine
18.5. Red list category and criteria
18.6. Conservation actions and strategies for future prospects
Chapter 19. Regulatory aspects of nutraceuticals
19.1. Introduction
19.2. Need for regulatory standards
19.3. Overview on different regulatory bodies
19.4. Conclusion
Chapter 20. Current trends and technologies in nutraceutical industry
20.1. Introduction
20.2. Current trends to drive nutraceutical industry: global scenario
20.3. Technologies in nutraceutical industry
Chapter 21. Future prospective of nutraceutical and functional food with herbs and spices
21.1. Introduction
21.2. Traditional nutraceuticals and products
21.3. Health benefits of nutraceuticals and functional foods
21.4. The global nutraceuticals and functional foods market
21.5. Motivators of nutraceutical and functional foods market
21.6. Present status of nutraceutical and functional foods
21.7. Challenges in the nutraceuticals and functional foods market
21.8. Regulatory and perception issues
21.9. A snapshot of global regulations
21.10. Toxicity potential of nutraceuticals and functional foods
21.11. Future prospects of nutraceuticals and functional foods
21.12. Nutraceuticals/functional foods: the future of intelligent food
21.13. Characteristics of success: daring to win
21.14. Conclusion
Index

Augustine Amalraj

Dr. Augustine Amalraj is currently working as a Senior Scientist in the Department of Research and Development at Molecules Food Solutions Private Limited, Koratty, Thrissur, Kerala, India. He was worked as a Deputy Manager in the Department of Research and Development at Plant Lipids Private Limited and Aurea Biolabs Private Limited, Cochin, India. He obtained his Doctoral degree in Chemistry from Gandhigram Rural Institute – Deemed University, Gandhigram, Tamil Nadu, India. His research interests are in applied chemistry, food chemistry, natural product chemistry, environmental chemistry, chemosensors, and polymer and nanocomposite materials. He has published more than 60 research articles in international journals, as well as 22 book chapters, co-edited 10 books and filed 3 patents. He was listed among the top 2% of scientists in the world by Stanford University.

Affiliations and expertise

Senior Scientist, Department of Research and Development, Molecules Food Solutions Private Limited, Kerala, India

Sasikumar Kuttappan

Dr. Sasikumar Kuttappan is currently working as Chief Scientific Officer (CSO) at Plant Lipids Private Limited, Cochin, India. He obtained his Doctoral degree in Chemistry from NIIST (RRL, CSIR), Trivandrum, Kerala, India. After post-doctoral studies at CNRS (France) and Columbia University (USA), he started his pharmaceutical industry career as a medicinal chemist at Merck-Schering-Plough in the United States. Upon returning to India, he worked with various CRO’s before taking up his current role as CSO at Plant Lipids. His research interests are in drug discovery, synthetic organic chemistry, medicinal chemistry, natural product chemistry, combinatorial chemistry, photo & electrochemistry and chemistry automation. He has published more than 30 research articles in international journals, 22 patents and co-edited the 1 book.

Affiliations and expertise

R&D Centre, Aurea Biolabs Private Limited, Kerala, India

Karthik Varma A C

Mr. Karthik Varma is currently working as a Deputy Manager in the Department of Research and Development at Plant Lipids Private Limited, Cochin, India. He is a postgraduate and research interest lies in the field of natural products, polymers and nanomaterials. He has got more than 10 years experience in the field of natural products formulation and nutraceutical product development. He has filed many international patents and is a US patent holder. He has published more than 30 publications, one book and 7 book chapters.

Affiliations and expertise

R&D Centre, Aurea Biolabs Private Limited, Kerala, India

Avtar Matharu

Dr. Avtar Singh Matharu is Senior Lecturer and Deputy Director of the Green Chemistry Centre of Excellence (GCCE). The GCCE is an internationally-leading academic facility for the provision of excellence in green and sustainable chemical technologies, processes and products. He is External Examiner at Keele University for their Postgraduate Taught MSc in Environmental Science & Green Technologies and Section Editor for Current Opinion in Green and Sustainable Chemistry (Elsevier). Avtar specialises in gaining high additional chemical value from otherwise low-value resources or waste such as unavoidable food supply chain wastes, developing sustainable supply chains and circular economy within the context of biorefineries. He is technology platform leader for Renewable Materials working on range of biomass related materials and applications.

Affiliations and expertise

University of York, UK

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Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods

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Augustine Amalraj

Sasikumar Kuttappan

Karthik Varma A C

Avtar Matharu

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