Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods

Description

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. Front Cover Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods Copyright Contents Contributors Contributors 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 1.4.1 Herbal 1.4.2 Dietary supplements 1.4.3 Probiotics 1.4.4 Prebiotics 1.4.5 Dietary fiber 1.4.6 Proteins 1.5 Regulation of nutraceutical around the world 1.6 Challenges and future perspectives 1.7 Conclusion References 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 2.5.1 Cereal-based foods 2.5.2 Dairy-based product 2.5.3 Other functional foods 2.6 Different formulations of curcuminoids and their role in nutraceuticals 2.6.1 Inflammatory disorders 2.6.2 Cancer 2.6.3 Metabolic disorders 2.6.4 Neurodegenerative disorders 2.6.5 Skin disorders 2.6.6 Other clinical indications 2.7 Conclusion References 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 References 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 4.5.1 Antioxidant property of piper species and P. nigrum 4.5.2 Anticancer property of piper species and P. nigrum 4.5.3 Antiinflammatory property of piper species and P. nigrum 4.5.4 Antimicrobial property of piper species and P. nigrum 4.6 Other therapeutic benefits of P. nigrum 4.6.1 P. nigrum for gastrointestinal health 4.6.2 Antiobesity property of piper species and P. nigrum 4.6.3 Anxiolytic and property of piper species and P. nigrum 4.7 Uses of P. nigrum essential oil 4.8 Culinary and ethnomedical uses of P. nigrum 4.9 Conclusion References 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 References 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 References 7 - Galangal—Roles in nutraceuticals and functional foods 7.1 Galangal and its phytochemistry 7.2 Galangal in various formulations for different applications 7.2.1 Galangal in various functional foods 7.2.2 Galangal extracts as a packaging material 7.3 Biological activities of galangal for different nutraceutical applications 7.3.1 Anticancer activity 7.3.2 Antiinflammatory agent 7.3.3 Cardioprotective agent 7.3.4 Antioxidant potential 7.3.5 Liver health 7.3.6 Neuroprotective and memory enhancing activity 7.3.7 Antiviral effect 7.3.8 Antimicrobial activity 7.3.9 Reproductive agent 7.3.10 Immune stimulant 7.4 Conclusion and future prospective References 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 8.7.1 Infrared spectroscopy 8.7.2 NMR spectroscopy 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 Acknowledgment References 9 - Trigonella foenum graecum 9.1 Introduction 9.2 Morphology of fenugreek 9.3 Chemical constituents 9.3.1 Steroidal compounds and saponin 9.3.2 Alkaloid 9.3.3 Flavonoid 9.3.4 Dietary fibers 9.3.5 Vitamins and minerals 9.3.6 Lipids, fatty acids, and esters 9.4 Roles of fenugreek as nutraceutical 9.4.1 Anticancer property 9.4.2 Antidiabetic activity 9.4.3 Lactation aid 9.4.4 Immunological activity 9.4.5 Antiobesity activity 9.4.6 Antibacterial and antifungal activity 9.4.7 Antioxidant property 9.4.8 Lowering and healing liver's hepatotoxicity and genotoxicity 9.4.9 Anthelmintic activity 9.4.10 Antiulcer property 9.4.11 Rheumatoid arthritis 9.4.12 Fenugreek in asthma treatment 9.5 Fenugreek as functional food 9.6 Conclusion References 10 - Rosmarinus officinalis 10.1 Introduction 10.2 Rosemary oil and their roles in nutraceuticals and functional foods 10.2.1 Effect of carnosic acid on improving oil stability and deep frying 10.2.2 Rosemary as a potential source for increasing oil stability 10.2.3 Effect of carnosic acid on improving shelf life and color of meat 10.2.4 Effect of carnosic acid on stabilizing carotenoids like paprika (evidences) 10.3 Effect of rosmarinic acid in beverage drinks 10.3.1 Effect on shelf life extension 10.3.2 Effect on color stability of beverages 10.4 Effect of carnosic acid and rosmarinic acid on cognition 10.5 Effect of ursolic acid 10.5.1 Antimicrobial effect 10.5.2 Immunity-enhancing effect 10.5.3 Anticancerous activity of UA 10.5.4 Antiobesity/Antidiabetic activity of UA 10.5.5 Cardiovascular disease and effect of UA 10.5.6 Brain function and effect of UA 10.5.7 Liver diseases and effect of UA 10.5.8 Improving exercise activity and effect of UA 10.6 Conclusion and future perspectives References Further Reading 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 11.5.1 Leaf extract 11.5.2 Peel extract 11.5.3 Pomegranate juice 11.5.4 Seed residue 11.5.5 Pomegranate flower 11.5.6 Bark extract 11.6 Pharmacological activities of pomegranate 11.6.1 Anticancer activity 11.6.2 Neuroprotective activity 11.6.3 Antioxidant activity 11.6.4 Lipid-lowering activity 11.6.5 Antibacterial activity 11.6.6 Antiviral activity 11.6.7 Antileishmanial and anticoccidial activity 11.6.8 Antiinflammatory activity 11.6.9 Antidiabetic activity 11.6.10 Pregnancy complication treatment 11.6.11 Antilice and antidandruff activity 11.6.12 Antiacnes activity 11.6.13 Nephroprotective activity 11.6.14 Cardioprotective activity 11.6.15 Hepatoprotective activity 11.6.16 Miscellaneous activities 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 References 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 Acknowledgment References 13 - Camellia sinensis 13.1 Introduction 13.2 Phytochemicals 13.3 Pharmacokinetics 13.4 Pharmacological activities 13.4.1 Antioxidant activity 13.4.2 Anticancer activity 13.4.3 Antibacterial activity 13.4.4 Antiviral activity 13.4.5 Antiobesity activity 13.4.6 Antimicrobial activity 13.4.7 Antihypertensive and cardiovascular activity 13.4.8 Other promising activities 13.5 Conclusion References 14 - Ferula asafoetida 14.1 Introduction 14.2 Chemical constituents 14.3 Pharmacological and therapeutic potentials of asafoetida 14.3.1 Anticancer activity 14.3.2 Neuroprotective effects 14.3.2.1 Effect on glutamate-induced neuronal cell damage 14.3.2.2 Effect on peripheral neuropathy 14.3.2.3 Memory-enhancing activity 14.3.2.4 Antinociceptive and anti-inflammatory effects 14.3.2.5 Anticonvulsant effects 14.3.2.6 Anxiolytic effect 14.3.3 Effect on the gastrointestinal tract 14.3.4 Relaxant and antispasmodic effects 14.3.5 Hepatoprotective effect 14.3.6 Antimicrobial activity 14.3.7 Antiparasitic activity 14.3.8 Antidiabetic and anti-obesity effects 14.3.9 Effect on blood and blood vessels 14.3.10 Metabolic activity 14.3.11 Anti-aging effect 14.3.12 Reproductive effects 14.4 Toxic effects 14.5 Conclusion 14.6 Conflict of interest References 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 15.3.1 Macroscopic characterization 15.3.2 Microscopic characterization 15.4 Cultivation of Asparagus racemosus 15.5 Nutritional and traditional medicinal value of Asparagus racemosus 15.5.1 Traditional uses 15.5.2 Local food and other uses 15.6 Pharmacological activities 15.6.1 Antidiarrheal and antiulcer effects 15.6.2 Galactagogue effects 15.6.3 Phytoestrogenic effects 15.6.4 Antimicrobial effects 15.6.5 Antiepileptic and neuroprotective effects 15.6.6 Immunomodulatory and immunoadjuvant effects 15.6.7 Antidiabetic activities 15.6.8 Lithiatic activity 15.7 Chemical constituents 15.8 Clinical studies 15.9 Adverse effect and precaution References 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 16.4.1 Antioxidant activity of cinnamon 16.4.2 Antidiabetic activity 16.4.3 Antiinflammatory activity 16.4.4 Antibacterial activity 16.4.5 Anticancer activity 16.5 Other therapeutic benefits 16.5.1 Antiulcer and gastric effect 16.5.2 Alzheimer's disease 16.5.3 Parkinson's disease 16.5.4 Cardiovascular diseases and cancer 16.6 Advanced glycation end products 16.7 Culinary uses of cinnamon across the globe 16.8 Conclusion References 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 17.5.1 Phenolic compounds 17.5.2 Terpenes 17.6 Extraction and analysis of bioactive components from M. fragrans 17.7 Application of M. fragrans 17.7.1 Source of nutrition 17.7.2 Culinary and HORECA products 17.7.3 Therapeutic benefits 17.7.3.1 Traditional uses 17.7.3.2 Prophylactic and protective effect 17.7.3.3 Antidiabetic activity 17.7.3.4 Antiinflammatory, antioxidant, and analgesic activity 17.7.3.5 Antimicrobial activity 17.7.3.6 Anticancer activity 17.7.3.7 Antiobesity 17.7.3.8 Antiageing 17.8 Focus on future perspective of nutmeg 17.9 Toxicity aspects of M. fragrans 17.10 Conclusion References 18 - “Ashtawarga”: the wonder medicinal herbs of nature 18.1 Introduction 18.2 Home of Ashtawarga 18.3 Lack of standardization of Ashtawarga plants 18.3.1 Steps taken toward standardization 18.3.2 Scientific basis of pairing between 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 References Further reading 19 - Regulatory aspects of nutraceuticals 19.1 Introduction 19.2 Need for regulatory standards 19.3 Overview on different regulatory bodies 19.3.1 Regulation in the United States of America 19.3.2 Regulation in Canada 19.3.3 Regulatory aspects in Australia and New Zealand 19.3.4 Regulations in China 19.3.5 Regulations in Japan 19.3.6 Regulation in the European Union 19.3.7 Regulation in the Association of South East Asian Nation region 19.3.8 Regulation in India 19.4 Conclusion References 20 - Current trends and technologies in nutraceutical industry 20.1 Introduction 20.2 Current trends to drive nutraceutical industry: global scenario 20.2.1 Rise of noncommunicable diseases 20.2.2 High health-care cost 20.2.3 High personnel income, change of lifestyle, thinking pattern of the people, and use of nutraceuticals as medicines 20.2.4 Misbelief toward conventional medicines 20.2.5 Demand for the convenience 20.3 Technologies in nutraceutical industry References 21 - Future prospective of nutraceutical and functional food with herbs and spices 21.1 Introduction 21.2 Traditional nutraceuticals and products 21.2.1 Nutraceuticals 21.2.2 Functional foods 21.2.3 Difference between nutraceuticals and functional foods 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 21.6.1 Affluence 21.6.2 Affordability 21.6.3 Awareness 21.6.4 Accessibility 21.6.4.1 Foundation needs 21.6.4.2 Condition-specific needs 21.6.4.3 Enhancement needs 21.7 Challenges in the nutraceuticals and functional foods market 21.8 Regulatory and perception issues 21.9 A snapshot of global regulations 21.9.1 United States 21.9.2 European Union 21.9.3 India 21.9.4 Japan 21.9.5 China 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 21.13.1 Technology 21.13.2 Compliant marketing 21.13.3 Regulation 21.13.4 Supply chain 21.13.5 Product strategy 21.13.6 Deal making 21.14 Conclusion References Further reading Index A B C D E F G H I J K L M N O P R S T U V W Back Cover