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PRESENTED BY:-
NIRMAL SINGH
PARMJEET KAUR
B.PHARMA 8TH
SEM
HERBS ND HE LTH FOOD
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Herbs and health food
Herbs are used to alleviate human illness and for
the maintenance of general health.
Health food may be defined as the food
supplemented with herbal ingredients, vitamins,
minerals and nutrients isolated from conventional
food.
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NUTRACEUTICALS It is any substance that can be considered as a
food or its part which, in addition to its normal
nutritional value, provides health benefitsincluding prevention of disease or prevention of
health.
They are associated with prevention or treatment
of disease like hypertension, cancer, diabetes and
heart disease.
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The food product used as nutraceuticals
contain antioxidants, prebiotics, probiotics,
omega 3 fatty acids and certain dietary
fibers.
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ANTIOXIDANTS
They are also called as inhibitors of oxidants.
They are the compounds which retard or prevent
the oxidation and prolong the life of oxidizable
matter.
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MECHANISM OF ACTION OF ANTIOXIDANTS
Reactive oxygen molecules circulating in the body
Tend to react with electrons of other molecules of
body and various enzyme
Result, molecules as well as enzymes are damage
which leads to cytotoxicity.
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It has been observed that the presence of free radicals
causes cytotoxicity, alteration of enzymes and
nucleic acid and peroxidation of lipids which results
in loss of cell membrane integrity which initiates the
aging process before time.
Naturally occurring antioxidants are superoxide
dismutase, tocopherols, ascorbic acid, lectoferrin,
carotenoids and other plant pigments.
They are present in fixed oils, fruits, vegetables and
fishes.
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PROBIOTICS:
They are living microorganisms which improvethe intestinal microbial balance.
Example: Bifidobacterium and Lactobacillisspecies.
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PREBIOTICS:
They are the substances which reach to colon in
intact form i.e. with getting depleted by gastric
pH and digestive acids.
They also promote the growth of colonic
probiotic bacteria, hence they are act as fertilizers
for these symbiotic bacteria. Example: Inulin.
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POLYUNSATURATED FATTY ACIDS:
The natural vegetable oils and marine animal oils
containing polyunsaturated fatty acids.
They help to reduce cholesterolformation/deposition and prevention
thromboxane formation.
Useful as preventive measure for atherosclerosis.
Example: Corn oil, Mustard oil etc.
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OMEGA 3 FATTY ACID:
They are eicosapentaenoic acid and doco-sa-
hexaenoic acid. They are polyunsaturated essential fatty acids
mainly of marine origin.
They are present in cold water fishes life Cod,Salmon, Cold weather bean oil plants like flax
seed and canola.
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They are useful for :
Increase the physiochemical stability andfunctional integrity of cell wall.
Suppression of smooth muscle cell proliferationand migration.
Reduction of LDL and VLDL levels.
Reduction in thromboxane formation andincreased fibrinolysis.
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DIATARY FIBRES:
They are used in Health food products for the
normalization of intestinal transit. They have dual effect on intestinal transit.
1steffect is on the bulk of faeces, which is often
increased proportions that it takes place withinsoluble fibers( 127 % after ingestion of 20 g of
wheat bran).
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They are generally categorized into two groups:
Water soluble and water insoluble fibers.
Soluble fibres dissolve in water and form a gelthat binds the stool and inhibits the non-propulsive
colon contraction.
Present in Oats, dried beans, legumes, etc. Water insoluble fibres mainly helps in bulking of
stool and their quick passage through digestive
tract.
Present in Brown rice, banana, vegetables, etc.
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SOURCE OF DIETARY FIBRES:
Fresh fruits with fibre 18-30%(apple, orange)
Vegetables with 9-12% fibres(cabbage, carrot)
Dried beans peas with 20% total fibres.
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Carotenoids:
They are present in vegetables, fruits and other
herbal drugs, which on ingestion, are degraded at
the level of human intestinal mucosa into retinol(vit. A ) and exert a preventive action against
degenerative disordres.
Examples: carrot, tomato, citrus, egg, liver, fish
and palm oil.
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They also interfere with photo-oxidation process
and are of use in prevention and treatment of
photosensitizition.
They are useful as natural, efficacious non-toxic
food colorant.
Chief carotenoids containing herbal drugs usedare Alfalfa, Capsicum, Saffron and Palm oil.
Examples: Acacia, Alfalfa, Basil sweet, Caraway,Fennel, Garlic, Ginger, Saffron, etc.
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FENNEL:
Commonly fennel is of two types:
Bitter fennel
Sweet fennel
Fennel consists of dried ripe fruits ofFoeniculum
vulgare (Umbelliferae).
It is cultivated in Europe and much is imported
from India, China and Egypt.
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Chemical constituents:
It contains 1-4% volatile oil, phenolic ether trans-
anethole and ketons.Also contain (+)-fenchone.
Health food:It is use as spice as health food, because of its
carminative and flavoring properties.
Sweet fennel oil are widely used as alcoholic andnon-alcoholic beverages, frozen dairy desserts,
candy, etc.
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TURMERIC:
It is obtained from the plant of rhizomes of
Curcuma longa ( Zingibereceae). It is perennial herb, having thick rhizome.
Native to southern asia
Extensively cultivated in India, China, Indonesiaand other topical countries.
India is the major supplier to whole market.
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Chemical constituents:
It contains 3-7% orange colored volatile oil
which composed of turmerone(60%), atlantoneand zingiberone.
Also contain 1,8 cineole, borneol, sabinene.
Also contain sugars, fixed oil, protein, vitamin Cand resins.
Health food:It is the major ingredient of cury powder to
stimulate appetite.
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Used to treat liver problems, hemorrhages, chestpain, skin diseases, constipation, etc.
Acts as flavoring agent.
Used for its broad- spectrum antimicrobialactivity.
Used as antioxidants.
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Thank you