Description
Book Synopsis1. General concept on nutraceuticals, functional foods, and dietary supplements.- 2. Plant-Based Dietary Supplements: An Overview.- 3. Proteins, Vitamins, Minerals, Cereal, Vegetables and Beverages as Functional Foods.- 4. Dietary Fibers and Complex Carbohydrates as Functional Food Ingredients.- 5. Occurrence, chemical nature, and medicinal benefits of Flavonoids- Rutin, Kaempferol, Quercetin, Anthocyanidins, Catechins, Flavones.- 6. Sulfides, Polyphenolics and Phytoestrogens as Nutraceuticals.- 7. Rice Bran- A Nutraceutical And Functional Ingredient For Inhibiting Chronic Diseases.- 8. Oats and Wheat bran as Functional food and Nutraceuticals.- 9. Tea, Coffee, and Seafood as Functional Food.- 10. Introduction to Free Radicals.- 11. Free Radical-Induced Diseases.- 12. Antioxidants and their physiological role in free radical scavenging.- 13. Natural Isothiocyanates– a powerhouse for antioxidant regulation in disease remediation.- 14. Carotenoids as a nutraceutical for human health and disease prevention.- 15. Prebiotics and Probiotics, and their Role in Iron and Zinc absorptions.- 16. Trace elements of nutraceutical significances.- 17. Fortified Foods As Vehicles Of Dietary Antioxidant Vitamins.- 18. Nutritional Benefits of Vitamin B Complex for a Healthy Pregnancy.- 19. Cubebin And Its Derivatives In Neurodegenerative Diseases And Their Antimicrobial Potential.- 20. Functional Foods for Chronic Disease Prevention.- 21. Therapeutic effects of functional food on hepatic disorders.- 22. Nutrition and Aging.- 23. Impact of Malnutrition on Public Health - A Community-Driven Approach.- 24. Effect of Various Environmental Factors on Processing and Storage of Nutraceuticals.- 25. Food safety, effects of adulterated food on health, and some simple methods of detection of adulteration in some common food items.- 26. Regulatory Aspects on Food Safety and Standards.- 27. Pharmacopoeial Specifications For Dietary Supplements And Nutraceuticals.
