Nutraceuticals,Functional Food &

Nutritional Supplement
Submitted to: Miss Umara
Submitted by:Abeera Sarosh
HND M.Sc 1st Semester
NUTRACEUTICALS

• “Nutraceutical is the term

used to describe a medicinal
or nutritional component that
includes a food, plant, or
naturally occurring material
which may have been
purified or concentrated, and
that is used for the
improvement of health, by
preventing or treating a
disease.”
• Nutraceuticals are products
extracted, purified or
produced from a plant,
animal or marine source (e.g.
antioxidants from
blueberries, fish oils), or
produced from dried,
powdered, or pressed plant
material and demonstrated to
have a physiological benefit,
or to provide protection
against chronic disease.
CLASSIFYING NUTRACEUTICAL FACTORS BASED ON CHEMICAL NATURE
Examples of Foods That Have Higher Content of
Specific Nutraceutical Substances
Nutraceutical Substances Grouped by Food Source
Mechanism of Action
• The focus of nutraceutical
consumption should be
variety and balance. For
instance, while the
consumption of (omega 3)
polyunsaturated fatty acids
can positively influence heart
disease risk factors,
overconsumption is
presumed potentially
disastrous.
Functional Food

• “Whole foods along with

fortified, enriched, or
enhanced foods that have a
potentially beneficial effect
on health when consumed as
part of a varied diet on a
regular basis at effective
levels based on significant
standards of evidence.”
• Tomatoes were identified early on as a functional food because
the lycopene they contain has been associated with reduced risk
of prostate cancer
• A food, either natural or formulated, which will enhance
physiological performance or prevent or treat diseases and
disorders. Furictional foods includc those items developed for
health purposes as well as for physical performance.
• The Institute of Medicine's
Food and Nutrition Board
delined functional foods as
"any food or rood ingredient
that may provide a health
benefit beyond the traditional
nutrients it contains’’
 Three categories of functional foods.
• 1. Conventional or intact foods such as tomatoes, nuts, or whole grains.
• 2. Modified foods to which a nutrient or active substance has been added.
Examples include vitamin D-fortified orange juice, folate-enriched grains,
and snack bars or yogurt enhanced with herbs or fish oils or probiotics.
• 3. Foods for medical or special dietary use intended for individuals with
particular conditions or needs. Glutenfree foods for persons with gluten-
sensitive enteropathy or foods designed to support weight loss fall in this
category.
• Functional foods, which are foods believed to improve overall
health and well-being or reduce the risk of specific diseases or
conditions, have attracted the attention of consumers and food
processors.
• All foods are functional at some physiologic level, providing
nutrients that furnish energy, build or repair tissues, or support
metabolic processes. But functional foods move beyond these
necessary roles to provide additional health benefits.
• The desire for fewer calories and multiple health benefits, especially
when children are in the home, is driving the growth in the U.S.
functional foods market. Eight out of ten Americans are making an
effort to eat healthfully, and 42% are concerned about the nutrient
content of the foods they buy. One result is an increase in sales of
functional foods and beverages.
• young adults, ages 18 to 24, are the top users of functional foods and
beverages. This increase in sales of these foods and beverages is
related to the search for healthier foods from familiar staples with
better health profiles as well as options for individual nutrients.
• Research continues to provide information on dietary patterns
and components of foods that may have added benefits for
health.
• Helping to lower blood cholesterol or control blood glucose,
serving as an antioxidant or scavenger against harmful
components, promoting a healthy gastrointestinal tract, or
stimulating activity of detoxification enzyme systems in the
liver are examples of benefits being reported and researched for
validity.
Chocolate: A Functional Food?

• Chocolate can be considered

a healthy food, as long as it is
eaten in moderation. White
chocolate is generally the
cocoa butter portion with
added sugar and flavorings
and does not possess the
same health benefits as milk
or dark chocolate.
Bioactive components present in dark chocolate and
their health benefits
Cocoa butter contains
saturated fat, but research
indicates the effect on blood
cholesterol is neutral and may
even be positive. However, it
is a calorie source.
• Chocolate is a source of flavonoids, naturally occurring
compounds that serve as antioxidants. Known as polyphenols,
these are the same antioxidants found in tea, red wine, and
some fruits and vegetables. These compounds give chocolate
its rich color as well as potential health benefits.

• Dark chocolate has the most flavonoids. It is believed

flavonoids help the body repair damage to cells and may even
provide a protective shield.
Health benefits of Dark Chocolate
• Chocolate is also a source of
plant sterols,B
vitamins,magnesium, and
potassium, all with potential
heart-health benefits.
• Chocolate can potentially
improve mood because cocoa
is believed to have a positive
effect on boosting endorphin
and serotonin levels in the
brain.
 There are some potential negatives along with the potential of an allergic
reaction:
• Cocoa is a source of oxalates. For some this can be a trigger for certain
types of kidney stones.
• Caffeine is present in chocolate with dark chocolate taking the lead and
milk chocolate at about one third the amount of the dark chocolate. This is
a stimulant with varying effects based on your health and the amount
consumed.
• Dark chocolate is a source of tyramine, also present in red wine, and some
fermented and aged foods. Still under investigation but worth noting is the
potential for triggering migraine headaches.
Soy
• Soy is another example of a
food with value beyond
quality protein but like
others, research is still being
collected and evaluated.
Health Benefits:
• The potential health benefits of soy products or components of
soy include the potential of reducing the risk for heart disease
and certain types of cancer and reducing vasomotor symptoms
(hot flashes) in menopausal females.
• Note that soy itself, as a plant, has no cholesterol and is a
source of isoflavones, a phytoestrogen or plant estrogen. In
1999 the FDA approved a food label claim for soy, addressing
its potential role in reducing the risk of heart disease
This was reevaluated in 2013 when FDA Model guidelines noted
the following:
• 25 grams of soy protein a day, as part of a diet low in saturated
fat and cholesterol, may reduce the risk of heart disease.
• Diets low in saturated fat and cholesterol that include 25 g of
soy protein a day may reduce the risk of heart disease.
• The ACS concludes that cancer survivors may safely consume
up to three servings daily. Soy continues to be considered a
quality protein with potential of added health benefits.
• Evidence suggests that incorporating functional foods
containing live, active bacterial cultures, such as yogurt, or
probiotic supplements may be helpful in treating diarrhea
associated with antibiotic use, acute infectious diarrhea,
travelers' diarrhea, and diarrhea-predominant irritable bowel
syndrome.
• One cannot address dietary guidance without considering
the issues of functional components and functional foods.
Rather than isolating and promoting food components,
current thinking supports the emphasis on food as a package
and as a first source for nutrients and potential enhancers.
• In the big picture it is the person’s health status, lifestyle
choices, and genetics that form the potential for wellness,
but dietary enhancement is a tool that gains attention and
helps the person move forward on the wellness continuum
FUNCTIONAL FOOD ACTIVE COMPONENT OR
INGREDIENT PROPOSED HEALTH BENEFIT
FUNCTIONAL ACTIVE PROPOSED
FOOD COMPONENT OR HEALTH BENEFIT
INGREDIENT
Whole-grain β-glucans Reduce risk of heart
oats disease
Green tea Catechins Lower risk of
certain cancers
Tomatoes Lycopene Lower risk of
certain cancers
Fortified Plant sterols Reduce risk of heart
margarine (added ingredient disease
Tree nuts Monounsaturated Reduce risk of heart
fatty acids/ disease
Vitamin E
NUTRITIONAL SUPPLEMENT
• Healthy older adults who consume a variety of foods,
including fortified foods, and meet the DRI for energy are
unlikely to require nutrient supplements.
• However, those with low energy intakes and chronic health
problems will benefit from supplementation. Multiple
medications, a limited variety of foods, isolation, and little
social support put individuals at risk for nutrient deficiency.
Nutrient supplements help replenish body stores after critical or
debilitating illness.
• Nutrient supplementation should be based on an individual
assessment and supervised by a health care professional.
Individuals who use single-nutrient supplements in addition to
multivitamin-multimineral supplements are most at risk for
exceeding the UL for one or more nutrients or precipitating
dangerous interactions.
• An evaluation of dietary intake along with biochemical
parameters of nutritional status should provide the basis for any
supplement recommendation. Nutritional supplements should
add to food, not replace it.
• In the community setting,
supplements may benefit those
patients with limitations in
their oral food intake, such as
food intolerances, and inability,
or unwillingness to eat, and the
more severely malnourished.
• Popular supplements today
include herbal and botanical
supplements as well as
nutraceuticals.
• A position of the AND (formerly the American Dietetic
Association) is that the best nutritional strategy for promoting
optimal health and reducing the risk of chronic disease is to
choose a variety of nutrient rich foods.
• Additional nutrients from fortified foods and supplements help
people meet their nutritional needs as specified by science-based
nutrition standards such as the DRI. In making this statement,
the AND puts food first but leaves the door open for those with
specific nutrient needs, identified through assessment by a
dietetics or health professional, to be nutritionally supplemented.
• The DRIs are the standards used with most adults. However,
food fortification is another form of nutrient supplementation.
The level of fortified foods (such as energy bars, sports drinks,
smoothies, or ingredients for fortification) in the marketplace
puts another layer of potential nutrient sources in the mix with
traditional supplements.
• Less traditional supplements such as herbals and other natural
dietary “enhancers” are added to the array of supplements
available to consumers. Information continues to build on the
safety of some of the ingredients used to fortify or supplement.
• Either because of choice, access, or health-related issues,
Americans may not meet the dietary recommendations for
promoting optimal health.
• Several segments of the adult population fall into high-risk
groups who are unlikely to meet their nutrient needs because of
life stage (e.g., pregnancy), alcohol or drug dependency, food
insecurity, chronic illness, recovery from illness, or choosing a
nutritionally restrictive diet or lifestyle.
• Other persons with special needs include those with food
allergies or intolerances that eliminate major food groups,
persons using prescription drugs or therapies that change the
way the body uses nutrients, those with disabilities that limit
their ability to enjoy a varied diet, and those who are just
unable or unwilling because of time or energy to prepare or
consume a nutritionally adequate diet. These adults potentially
need a nutritional supplement .
Nutritional Supplementation for Athletes
• Women athletes often take
supplements for their health,
or to overcome an inadequate
diet, whereas men may take
supplements to improve
speed, agility, strength, and
power, and also use them to
help build body mass and
reduce weight or excess body
fat.
• According to one survey,
88% of collegiate athletes
report using one or more
nutritional supplements
• Creatine monohydrate is not
only the most extensively
studied but the most
clinically effective form of
creatine for use in nutritional
supplements in terms of
muscle uptake and ability to
increase high-intensity
exercise capacity
Ergogenic Drug Goals of Use Athletic Effect Adverse Effects

Tetrahydrocannabinol Diminish nerves/pre No positive effect Increases HR and BP at

(marijuana, competition stress, and rest; physical work capacity
cannabis) anxiety; relax/decrease decreases by 25%;
inhibition; improve sleep decrease in standing
steadiness, reaction time,
psychomotorperformance

Anabolic Gain muscle mass Increase muscle mass and Multiple organ systems
androgenic and strength strength, especially including infertility,
steroids when combined with gynecomastia, female
strength training and virilization, hypertension,
high-protein diets atherosclerosis, physeal
closure, aggression,
depression, suicidal ideation

DHEA Increases testosterone to No measurable effect Increases estrogens in

gain muscle mass and men; impurities in
strength preparation
Neurobehavioural Disorder
• People experiencing
cognitive and mood
dysfunction or psychosis
often have difficulty
maintaining a healthy diet
despite guidance.
• When optimal nutrient levels
are not obtained through the
diet, a multivitamin may be a
reasonable solution
• Studies with strict inclusion criteria indicate that there is a
subgroup of children who do respond positively to
supplementation with slightly improved emotional ability,
increased attention, and decreased oppositional behavior.
• Typical “Western” diets are low in omega-3 fats and have been
linked to ADHD, raising the question if supplementation alone
is beneficial or if changing the diet to improve variety of fat
intake, and reduce food additive intake, would have the same
benefit as supplementation
Effects of Nutrient Supplementation in Neurobehavioral Disabilities

Vitamin B6 ALDH7A1 deficiency, Pyridox(am)ine 5’-phosphate oxidase deficiency

Hyperprolinemia type II: reduced seizure activity
ASD: Evidence inadequate to support improvements in function, used
individually, in various forms or with magnesium
Folic acid, Cerebral folate deficiency: Possible reduced seizure activity, improved motor function
Folacin Mitochondrial disorders: often included
Magnesium ASD: No evidence to support use
ADHD: Evidence inadequate to support use
Probiotics ASD: No evidence to support use for ASD, but moderate evidence to support use in
treating gastrointestinal issues such as constipation
Other disorders: May help to relieve constipation
B12 sublingual ASD: Few significant group communication or behavioral benefits
or injection
Nutrient Supplementation During Pregnancy
• Nutrient supplements (as a multivitamin-multimineral) is needed
with undernourished women, including those with a history of
bariatric surgery, teenage mothers, women with substance abuse,
women with a short interval between pregnancies, women with a
history of delivering an infant with LBW, and those pregnant with
multiple fetuses. Preconceptual supplementation is recommended
for folic acid and may be warranted for other nutrients as well.
• A recent study found those prenatal supplements available over-
the-counter actually contain more nutrients than many of the
supplements available only by prescription.
Nutritional supplements used for weight loss

Product Claim Effectiveness Safety

Alli: OTC version of Decreases absorption Effective; weight loss FDA investigating
prescription of dietary fat amounts typically reports of liver
drug orlistat (Xenical) less for OTC versus injury, pancreatitis
prescription
Green tea extract Increases calorie and Ineffective for weight Possibly safe
fat metabolism and loss
decreases appetite
Ephedra (Ma Huang) Decreases appetite and Possibly effective Unsafe due to
increases fat cardiovascular risk and
burned banned by FDA
Guar gum Blocks absorption of Ineffective for weight Likely safe but
dietary fat and loss increased
increases feeling of gastrointestinal distress
fullness
• A study of children enrolled in the Autism Treatment Network
revealed that more than 50% of children with ASD used nutritional
supplements compared with 32% of typically developing children.
This same study found that supplementation did not address actual
areas of deficit and led to excessive nutrient intake.
• This emphasizes the importance of RDN-supervised supplement use;
initiating discussion when clients request use, addressing deficits
indicated by poor diet or blood testing, and minimizing harm through
attention to dosage, especially when fortified foods are consumed or
contraindications exist such as calcium supplementation in William’s
Syndrome
• Probiotics are thought to improve GI dysbiosis, immune
function, and inflammation in ASD and potentially may have
more global benefit for ASD and other disabilities.
• Use of probiotics has limited harm but may be contraindicated
in children with immune suppression, and it may initially cause
bloating and gas
• Nutritional supplementation has shown benefits in rare
metabolic disorders and mitochondrial disorders, but evidence
that supplementation improves function in most developmental
disorders is lacking
• Omega fatty acids and probiotics both have moderate evidence
for improvements in mood and attention yet are not necessarily
specific to IDD/ASD. It is unclear if this is a direct result of the
supplement or of rectifying unbalanced dietary fats
• ATP III(Adult Treatment panel-III) does not recommend
supplement usage in patients with CVD due to the lack of
sound evidence regarding the safety and efficacy of available
supplements.
• Regardless of the ATP III recommendations, patients will
continue to purchase and self-medicate with nutritional
supplements. Therefore, it is critical that health-care providers
interview patients concerning the use of supplements. Patients
at serious risk for adverse effects from nutraceutical and other
supplement products include those with hypertension and heart
disease
• The safety of over-the-counter nutritional supplements is of
great concern. Regulation of these medications is different from
pharmaceutical products, and there are no imposed composition
or concentration standards for herbal, botanical, or nutritional
supplements
• Any successful individual nutrition assessment requires
comprehensive investigation into medical, surgical, and
pharmacological history. Patients may either fail to disclose
supplement usage or fail to understand the ramifications of
supplement usage when contraindicated with prescription
medications
Waldorf Salad Recipe

• Waldorf salad is named for the Waldorf-Astoria hotel in New

York City, where it was first created for a charity ball given in
honor of the St. Mary's Hospital for Children on March 13,
1896. The Waldorf-Astoria's maître d'hôtel, Oscar Tschirky,
developed or inspired many of the hotel's signature dishes and
is widely credited with creating the salad recipe. In 1896, the
salad appeared in The Cook Book by "Oscar of the Waldorf"
Ingredients
6 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
Pinch ground black pepper
2 apples, chopped
1 cup seedless red grapes, halved, or 1/4 cup
raisins
1 cup chopped, slightly toasted walnuts
Lettuce
Ingredient Nutraceuticals
• Apple • Catechins
• Red Grapes • Quercetin
• Nuts • Ellagic acid
• Dairy • Lactobacilli
• Lemon • Quercetin
Nutrition Information
Nutrients Amount
Total Calories 103
Total Fat 3g
Linoleic Acid 2g
α-Linolenic Acid 0.5 g
Carbohydrates 18 g
Dietary Fiber 2g
Protein 2g
Calcium 41 mg
Potassium 232 mg
References:

Handbook of Nutraceuticals and Functional foods

Integrating Therapeutic and Complementary Nutrition
Krause and Mahan’s Food & The Nutrition Care Process 15TH
EDITION
Medical Nutrition & Disease
Williams’ Essentials of Nutrition and Diet Therapy