nutraceutical, classification of nutraceutical, FSSAI guidlines Drug explained; spirulina, garlic, herbal tea, ginseng, turmeric, black khush, flax seed etc

1. PRESENTED BY:
Iram zehra
Zakiya Usmani
Zeba Usmani
Shahi Bushra
Abdur Rahman Madni
M. Pharm 1st year
Pharmacognosy
JAMIA HAMDARD (NEW DELHI)

2. CONTENTS
INTRODUCTION
CLASSIFICATION
IMPORTANCE
INORGANIC MINERAL
SUPPLIMENTS
VITAMIN SUPPLIMENTS
DIETARY FIBERS
ANTIOXIDANTS
REGULATORY ASPECTS
FSSAI GUIDELINES
NUTRACEUTICAL DRUGS

3. INTRODUCTION
oThe term ‘Nutraceutical’ was coined
from Nutrition pharmaceutical in 1989 by
Stephen Defelice MD, founder and
chairman of the foundation for innovation
in Medicine (FIM).
oNutraceutical is any substance that is a
food or apart of food and provides
medical or health benefits

4. Natural
source
Pharmacolog
ical condition
Chemical
constituent

5. 1.NUTRACEUTICALS BASED ON
THEIR SOURCES
SOURCES NUTRACEUTICALS
PLANTS •Tomato (solanum
lycopersicum)
•Garlic (alium sativum)
ANIMALS •Shark liver oil
•Cod liver oil
MINERALS •Calcium
•Magnesium
•phosphorus
MICRO-ORGANISMS •lactobacilli

6. 2.NUTRACEUTICALS USED IN VARIOUS
DISEASE CONDITION
CONDITIONS NUTRACEUTICALS
•Allergy relief •Ginkgo biloba
•Arthritis support •glucosamine
•Cancer prevention •Flex seed green tea
•Cardiac disease •Garlic
•Cholesterol lowering •Garlic
•Digestive support •Digestive enzymes
•Diabetic support
•Immunomodulators
•Garlic
•ginseng

7. 3.NUTRACEUTICALS AS PER THE CHEMICAL
GROUPINGS
CLASS /CHEMICAL GROUPINGS EXAMPLES
•Inorganic mineral
supplements
•Minerals
•Vitamin supplements •Vitamins
•Digestive enzymes •Enzymes
•Probiotics •Helpful bacteria
•Probiotics •Digestive enzyme
•Dietary fibers •Fibers-fruits cereals

8.  Nutraceutical is the hybrid of nutrition and
pharmaceutical nutraceuticals
 Food or part of food playing a significant role in
modifying and maintaining normal physiological function
that maintains healthy human beings
 The food products used as nutraceuticals can be
categorized as dietary fibers,prebiotics,probiotics,and
other yes of herbal/natural foods

9.  These nutraceuticals helps in combating some of the
major health problems of the century such as obesity,
cardiovascular diseases, cancer, osteoporosis, arthritis
etc
 In whole nutraceuticals has lead to the new era of
medicine and health in which the food industry has
become a research oriented sector

10. INORGANIC MINERAL SUPPLIMENTS
 Calcium
 Magnesium
 Manganese
 Boron
 Copper
 zinc
 phosphorus

11. TYPE OF MINERAL FUNCTION
1.CALCIUM •Essential for bones and
teeth
2.IRON •Energy production, oxygen
transport
3.MAGNESIUM •For healthy nerve and
muscle function bone
formation
4.PHOSPHORUS •Energy production
phosphorylation process
5.COPPER •Hb and collagen production
6.IODINE •Proper function of thyroid

12. VITAMIN SUPPLIMENTS
1.FAT SOLUBLE
2.WATER SOLUBLE
VITAMIN
C,B1,B2,B3,B6,B12
FOLIC ACID
PANTOTHENIC ACID
 VITAMIN
 A,D,E,K

13. FAT SOLUBLE WATER SOLUBLE
VIT- A , acts as
antioxidant, essential
for growth and
development
VIT-C (ASCORBIC ACID),
antioxidant, helps in healing
Wound
VIT- D, essential for
formation of bones and
teeth, helps the body to
absorb and use calcium
VIT-B1 (THIAMINE), helps in
carbohydrate metabolism
VIT-E, antioxidant helps
to form blood cells
VIT-B2 (RIBOFLAVIN),
maintain healthy eye and
nerve function
VIT-K, Essential for
blood clotting
VIT-B6, (PYRIDOXINE)
convert proteins into energy
VIT-B12 (COBALAMINE), help
in producing genetic material,
formation of RBC
SOURCES
VIT A, egg
yolk, milk
VIT D, sunlight
, soybean
VIT E, green
leafy
vegetables
VIT C, all citrus
fruits
VIT B1, yeast,
wheat gram
VIT B2, milk,
cereals
VIT B12, milk,
eggs

14. DIETARY FIBRE
 Structural carbohydrate
of plants
 Neither digested nor
absorbed
 INSOLUBLE FIBRE –
predominant
-speeds up digestion.
-increase stool weight
-Promotes regular
elimination
 SOLUBLE FIBRE -
health benefits
-lower serum cholesterol
-regulates body sugar
level

15. ROLE OF DIETARY FIBER
 Increased fiber intake may
reduce risk of;
-GIT diseases
-hypertension
-heart disease
-several types of cancer
(colon)
 Recommended 20-35 g
daily
 Best sources; fruit, whole
grain breads,nuts

17. ANTIOXIDANT SOURCES
VITAMINS citrus fruits
Grains, nuts, oils
CAROTENOIDS All colorful vegetables
LYCOPENES tomato
BETA-CAROTENE Carrots, sweet potato
XANTHOPHYLLES
FLAVANOIDS
RUTIN
KAEMPFEROL
Tobacco, eucalyptus species
Grape fruit , tea
Antioxidants are of 3 categories
-true antioxidants
-reducing agents
-antioxidants synergists
deficiency causes diseases like cancer, arthritis etc.

19.  The main aim of regulating these products is to ensure
safety of the consumer’s health. Apart from this the
regulations help in bringing about fair trade,
harmonization, uniformity, price control etc.
 REGULATORY SCENARIO IN INDIA
 In India the regulatory body which legalizes Nutraceutical
products is the food safety and standards authority of India,
commonly referred to as FSSAI which has been created for
laying down science based standards for articles of food and
regulate their manufacture,storage,distribution
 The ministry of health $ family welfare govt. of India is
administrative ministry for implementation of FSSAI

20.  INTERNATIONAL REGULATORY
SCENARIO
GLOBAL
FOOD AND
POLICY
RELATED
BODIES
WHO
(world
health
organizatio
n)
CODEX
WTO
(WORLD
TRADE
ORGANIZATIO
N)
FAO
FOOD AND
AGRICULTU
RE
ORGANISATION

21. CHARACTERSTICS OF GOOD/IDEAL
SCENARIO
 Developed with all relevant groups in society
 Supported by good science
 Backed by industry
 Promote public health
 Stimulate economic growth

22. FSSAI GUIDELINES
(FOOD SAFTEY STANDARDS AUTHORITY OF INDIA)
 Food safety regulator FSSAI should at the earliest
lay down rules for giving approval of dietary
supplements and Nutraceutical products
manufactured and marketed in the country
 The food authority has notified the food safety and
standards regulations, 2016 in the gazette of India
on 23rd December 2016

23.  These regulations cover SEVEN categories of foods,
namely,
 1.HEALTH SUPPLIMENT
 2FOOD FOR SPECIAL DIETARY USE
 3.FOOD FOR SPECIAL MEDICAL PURPOSE
 4.FOOD CONTAINING BOTANICAL AND PLANTS
 5.FOOD CONTAINIG PROBIOTICS
 6.FOOD CONTAINING PREBIOTICS
 7.NOVEL DRUGS
 Requirement for such food as detailed in these
regulations pertain to essential composition claims
and labeling etc.
 The regulations do not allow the use of hormones or
steroids or pschycotropic ingredients in any of the
article of food

24.  The regulations include various schedules
detailing provisions relating to vitamins,
minerals, and amino acids
 One of the schedule list 40 ingredients of plant
or botanical origin which can be used as
ingredients in the foods covered under these
regulations
 The above regulations will come into force on
the date of their publication in the official
gazette. however the obligation of food
business operator to comply with the provision
of the said regulation will be effective from 1st
January, 2018

25. LIST OF INGREDIANTS USED AS NUTRACEUTICALS
COMMON NAME BOTANICAL
NAME/FAMILY
PART USED MEDECINAL USE
1. AMLA
2. ASHWGANDH
A
Embelica
officinalis
euphorbiacae
Wittania
somnifera
leguminosae
Fruit
Root, leafs
Vitamin c, cough
Nervous disorders
3. CHIRATA
4. GUGGUL
Swertia chirata
gentianacae
Commiphora
wightti
burceracae
Whole plant
Gum resin
Skin disease fever
Arthritis, laxative
5 SENNA Casia
angustifolia
liliacae
Dry tubers rheumatism
6. TULSI Oscimum
santum
lamiacae
Leaf, seeds Cough throat pain
9. NEEM Azadiracta indica
miliacae
rhizomes Analgesic,
antimalarial

27. SPIRULINA
 SYNONYMS: Blue green algae.
 SOURCE OF SPIRULINA: Spirulina
is a spiral-shaped microalgae that
grows naturally in the wild in warm,
fresh water lakes. It is blue green
algae Spirulina platensis or
Spirulina maxima belongs the
family Oscillatoriaceae.
 HABITATS: They are found
in freshwater and marine habitats,
mostly in warmer regions; and are
also found in hot springs.

28. MORPHOLOGY
 Spirulina is symbiotic,
multicellular and
filamentous blue-green
microalgae with
symbiotic bacteria that
fix nitrogen from air.
Spirulina can be rod- or
disk-shaped.
MICROSCOPY OF SPIRULINA
Spirulina

29. CULTIVATION
 Most commercial production
systems are based on shallow
raceways in which spirulina
cultures are mixed by a paddle
wheel.
 Spirulina is an economically
important filamentous
cyanobacterium. The annual
production of the algae is about
10,000 tons which makes it the
largest microalgal cultivation
industry in the world
Farming of spirulina

30. CHEMICAL CONSTITUENT
 Spirulina is a protein-rich food
product (approximately 55-70%
dry weight), with a relatively low
carbohydrate content of around
15% dry weight.
 It also contains phycocyanin-
containing phycobiliproteins
which are thought to be some of
spirulina's active ingredients.
 In addition, spirulina also
contains several trace minerals,
vitamins, and pro- and pseudo-
vitamins
phycocyanin

31. NUTRACEUTICALS VALUES
 Phocyanin is the main active compound in spirulina. It
has powerful antioxidant and anti-inflammatory
properties.
 It lower triglycerides and LDL cholesterol, and
sometimes may raise HDL (the "good") cholesterol.
 Spirulina may have some anti-cancer properties,
especially against a type of precancerous lesion
called OSMF (oral submucous fibrosis).

32. CONTD….
 It lower blood pressure levels.
 Spirulina supplements have been shown to be very
effective against allergic rhinitis, helping to reduce
various symptoms.
 One study shows that spirulina may be effective against
anemia in the elderly. More research is needed. Some
studies have shown that spirulina supplementation can
enhance endurance, and one study shows that it can
increase muscle strength.

33. Marketing product of
spirulina
3. IMC(International marketing)
corporation
Indian company
1. Triquetra health
Organic spirulina
tablet
2. Soft drink of
spirulina support by
Germany

35. INTRODUCTION
SOURCE:
soya bean is derived
from seeds of Glycine
max (L) Merr of family-
Leguminosae. Soya bean
is known as Golden bean
or superlegume of the
twentieth century.

36. CULTIVATION:
 Currently grown in various environments
throughout the world.
 Extensively cultivated in tropical Brazil; sub
tropical central America and southern USA and
Canada.
 Introduction of soybean in most African countries
is very recent.

37. HABITAT:
 Soya bean cultivation is
typically successful
climates with hot
summers.
 Optimum growing
conditions are mean
temp. of 20º-30ºc .

38. CHEMICAL COMPOSITION
 Together, protein and soybean oil content account for
56% of dry soybeans by weight (36% protein and
20% fat, table).
 The remainder consists of 30% carbohydrates, 9% water
and 5% ash (table). Soybeans comprise approximately
8% seed coat or hull, 90% cotyledons and 2% hypocotyl
axis or germ.

39. NUTRACEUTICAL
VALUES
 It prevents prostate cancer.
 It prevents postmenuposal syndrome The phytoestrogen
content in soybeans are effective as an estrogens
replacement. Consume soy regularly to prevent and cure
postmenopausal syndromes.
 It also prevent osteoporosis. It also work as an
antioxdant.
 It also act as an anti inflammatory.
 Reduces high cholesterol level.
 It also enhances immune function.

40. Marketed product of
soyabean

42. GINSENG
 Synonyms: Man root.
 Biological source: ginseng is the root of plants
in the genus panax as Korean ginseng P.ginseng
,south China ginseng (P. notoginseng), and
American ginseng (P.quinquefolius), typically
characterized by the presence of ginsenosides and
gintonin. It belong to family Araliaceae.
 Part use: dried root

43. CONTD…
 Habitat: It is a shade-obligate plant and occurs
naturally in forested habitats--particularly those
dominated by broad-leaf deciduous trees.
 Cultivation: Ginseng has fairly stringent
environmental requirements. It requires at least 70
percent shade.

44. CONTD….
The soil must have enough base
nutrients (15-20 percent base
saturation) to meet its needs, but
not so much that the soil pH
exceeds 6 (liming is out of the
question unless pH is too low).
 The soil must be moist, but well-
drained. To achieve this, the
organic matter content has to be
pretty high. Heavy clays and
very sandy soils are poor for
ginseng. Ginseng does not
compete will with other plants,
so vegetation control is
necessary
Forest cultivation of ginseng

45. CHEMICAL CONSTITUENT
 It mainly contain glycoside
 Ginsenosides (major glycosides).
 Panaxosides (major glycoside).
 Dammarol
 Decomposition product of
panaxoside.
a) Oleanolic acid
b) Panaxadipol
c) Panaxatriol.
 Chikusetu saponin
 Resin, volatil oil
 starch
Ginsenosid
e

46. NUTRACEUTICAL VALUE OF
GINSENG
 Ginseng may improve symptoms of erectile
dysfunction by decreasing oxidative stress in tissues
and enhancing blood flow in penile muscles.
 Aid in preventing and managing diabetes.
 Helps to improve health of hair and skin.
 Aid in preventing colorectal cancer.
 Helps in weight loss.
 Aids in reducing stress and anxiety.
 Reduces cognitive decline and risk of alzheimer’s
disease.
 Also has anti inflammatory and anti oxidant
properties.
 Increase energy and stamina.

47. MARKETING PRODUCT OF GINSENG

50. INTRODUCTION
 SYNONYMS: Allium
 SOURCE: It consist of bulb of the
plant Allium Sativum family
Liliaceae
 HABITAT: It is culitvated in Central
Asia, Southern Europe, USA and
India .It is found in almost all the
state and cultivated as spice. In its
natural habitat garlic mustard is
eaten by insects and fungi. It can
grow in very shaded areas

51. MACROSCOPIC CHARACTER
 Color - Bulbs are white to pink
color
 Odor - Characteristic and
aromatic
 Taste - Aromatic and pungent
 Size – 1.5 to 2.5 cm
Bulb of Garlic

52. CHEMICAL CONSTITUENT
Garlic contains 0.1-0.36% of a volatile oil. Garlic contains at
least 33 sulfur compounds like aliin, allicin, ajoene,
allylpropl, diallyl, trisulfide, sallylcysteine, vinyldithiines,
Tridisulfide, and others.The sulfur compounds are
responsible both for garlic’s pungent odor and many of it
medicinal effects. The odor is formed by the action of the
enzyme allinase on the sulfur compound alliin.
Alliin Allicin

53. NUTRACEUTICAL VALUE
 Anti-carcinogenic
 Antiparasitic
 Anti-thrombotic
 Anti-inflammatory
 Diabetes
 Cholesterol lowering
 Antibacterial
 Antimicrobial
 Antifungal
 Antioxidant

54. MARKETED PRODUCT

55. BROCCOLI

56. INTRODUCTION
 Broccoli is an green plant in the cabbag
family whose large flowering head is eaten
as a vegetable.
 The word broccoli comes from the Italian
plural of broccolo, which means "the
flowering crest of a cabbage", or
‘sprout’ Broccoli is boiled or steamed but may
be eaten raw
 Broccoli species is Brassica oleracea

57. HABITAT
 Broccoli can germinate in soil
with temperatures as low as
40ºF.
 Broccoli requires full sun and
moist, fertile soil that's slightly
acidic.
 For spring plantings, seed or set
transplants 2 to 3 weeks before
last spring frost date.
 Plant seeds ½ inch deep, or set
transplants slightly deeper than
they were grown originally.
 For fall plantings, seed 85 to 100
days before your average first fall
frost.

58. NUTRITIONAL VALUE PER 100 G (3.5 OZ)
Nutritional value per 100 g (3.5 oz)
Energy 141 kJ (34 kcal)
Carbohydrates 6.64 g
Sugars 1.7 g
Dietary fiber 2.6 g
Fat 0.37 g
Protein 2.82 g

59. CONTD…
Vitamins Quantity %DV
Vitamin A
31 μg
4%
Thiamine (B1)
0.071 mg
6%
Riboflavin (B2)
0.117 mg
10%
Niacin (B3)
0.639 mg
4%
Pantothenic acid (B5)
0.573 mg
11%
Vitamin B6
0.175 mg
13%
Folate (B9)
63 μg
16%
Vitamin C
89.2 mg
107%
Vitamin E
0.78 mg
5%
Vitamin K 101.6 μg 97%

60. CONTD….
Minerals
Quantity
%DV†
Calcium
47 mg
5%
Iron
0.73 mg
6%
Magnesium 21 mg 6%
Manganese
0.21 mg
10%
Phosphorus
66 mg
9%
Potassium
316 mg
7%
Sodium
33 mg
2%
Zinc 0.41 mg 4%

62. NEUTRACEUTICAL VALUE
 Gastroprotective
 Antimicrobial
 Antioxidant
 Anticancer
 Hepatoprotective
 Cardioprotective
 Anti-obesity
 Anti-inflammatory
 Immunomodulatory activities
 Antidiabetic

63. MARKETED PRODUCT

64. .
Herbal and Green Tea

65. HERBAL TEA
Herbal tea are beverages made from
the infusion or decoction of herbs, spices, or
other plant material in hot water. They do not
usually contain caffeine .There are following
type tea:
 Green Tea
 Black Tea
 Oolong Tea
 White Tea

66. GREEN TEA
 BIOLOGICAL SOURCE : Camellia
sinensis is a species of evergreen shrub or
small tree leaves and leaf buds Family
Theaceae
 CULTIVATION: Camellia sinensis is
mainly cultivated in tropical and subtropical
climates, in areas of rainfall a year. Tea
plants prefer a rich and moist growing
location in full to part sun, and can be
grown in hardiness zones.

67. CHEMICAL CONSTITUENT
 Green tea is unfermented or non oxidised
tea, produced by drying and steaming of the
fresh tea leaves.
 It has a very complex composition with a
maximum of protein content followed by
soluble carbohydrates, minerals and trace
elements (5% dry weight) and amino acids
such as 5-N-ethylglutamine, glutamic acid,
tryptophan, glycine, serine.

68. NUTRACEUTICAL VALUE
 Anticancer
 Use in Cardiovascular disease
 Hyperlipidemia
 Weight loss
 Toxicity

69. BLACK TEA
 Black tea is oxidized or fully
fermented form of tea.
 It is manufactured as a fermented tea
product following withering of the tea
leaves.
 Quality of black tea is a complex
phenomenon and depends on
chemical composition of green leaf
and chemical components produced
during processing.

70. CONTD…
 The quality of black tea mainly depends on
flavanol composition present in green leaf,
oxidised during processing leading to the
formation of black tea pigments, theaflavins
(golden yellow) and thearubigins (orange
brown).
 The typical composition of black tea beverage
contains 8% catechins, 10% flavonol
glycosides, 12% theaflavins, and 70%
thearubigins.

71. OOLONG TEA
 Oolong Tea is a partially fermented
tea and lies between unfermented
green tea and fermented black tea.
 It is produced through a unique
process, including withering under the
strong sun and oxidation before curling
and twisting.
 This process is called as semi
fermentation and results in partial
oxidation.
 Oolong Tea shows anti-obesity effects
and has a role in prevention of

72. WHITE TEA
 White tea is another
common variety of tea
derived from the buds of
C.sinensis, which are
subjected to withering
followed by drying.
 Prevent oxidation and to
leave delicate white leaf
air intact, which makes
this tea “White”

73. NUTRACEUTICAL VALUES
 Tea contains antioxidants.
 tea has less caffeine than coffee.
 Tea may reduce your risk of heart attack and stroke.
 Tea may help with weight loss.
 Tea may help protect your bones.
 Tea may help battle cancer.
 Herbal tea may soothe the digestive system

74. FLAX SEED

75. INTRODUCTION
 BIOLOGICAL SOURCE- flax seed is obtained from dried
seed of Linum usitatissimum belonging to the family
Linaceae.
 HABITAT- Flax has been transplanted from its native
locales in Eurasia to all temperate zones of the world that
provide a suitable habitat (a cool, damp climate) for its
cultivation as a fiber plant; it is also grown in many
tropical countries for its oil-bearing seeds.
 Flaxseeds occur in two basic varieties/colours: brown and
yellow (golden linseeds).
 Flaxseeds produce a vegetable oil known as flaxseed oil
or linseed oil, which is one of the oldest commercial oils.

76. CONTD…
 Flaxseeds occur in two basic varieties/colours:
brown and yellow (golden linseeds).
 Flaxseeds produce a vegetable oil known as
flaxseed oil or linseed oil, which is one of the
oldest commercial oils.

77. CULTIVATION
 Flax seed is a cool weather/winter crop.
 Land Preparation by ploughing.
 Soil should be weed free.
 Propagation in Flax Seed Cultivation- It is mainly done by
seeds.
 This seed crop thrives well in both alluvial soil of north and
south peninsular region.
 This crop requires relative humidity of 50-60% along with
7inches of rain for higher quality yield.
 IRRIGATION- Crop requires irrigation after sowing the seeds,
to maintain moisture
until germination phase

78. C..
 7inches of rain for higher quality yield.
 IRRIGATION- Crop requires irrigation after
sowing the seeds, to maintain moisture
until germination

79. CONTD..
 Frequent weed control by applying re-emergent
and post emergent herbicide.
 PEST AND DISEASES- Rust, fusarium wilt, seedling blight
and root rots, Pasmo, Aster yellows and Powdery mildew are
main trouble makers in flax seed cultivation.
 SHARVESTING OF FLAX SEED CROP- Crop will be
ready when 75% of balls have turned brown. Crop is
sensitive to frost, do not delay the harvesting. Cut the flax
seed crop and stack them for drying(2-3 days).

81.  Content of compounds such as polyunsaturated fatty
acids, essential amino acids, vitamin E, lignans and
dietary fibers makes flaxseed a source to satisfy basic
needs in the human diet and health maintenance.
 It is constituted by few levels of adverse health
compounds such as Cadmium, protease inhibitors and
cyanogenic compounds
 Flax seed rich in omega 3-fatty acid –They are key
force against inflammation in our bodies.
CHEMICAL CONSTITUENTS

82. STRUCTURE OF FLAX SEED-
Essential fatty acids:-
Principals to copherols in flax seed:-
CONTD..

83.  Eseential amino acids:-
CONTD..

84. Principal phenolic acids in flax seed
CONTD..

85.  Skin and hair health- Omega 6 is linked to
increase hair growth and maintainance, as well as
skin and bone health.
 Antiarrythmic effect.
 Antidiabetic effect.
 Anticoagulant and antiplatelet effect.
 Antihypertensive effect.
 Antioxidant effect.
 Antineoplastic effect.
 Laxative effects.
 Inflammation/immune function.
NUTRACEUTICAL VALUES

87. MARKETTING PRODUCT

88. BLACK COHOSH

89. BIOLOGICAL SOURCE- It is obtained from roots and rhizomes
of Actaea racemosa earlier Cimicifuga racemose belonging to the
family Ranunculaceae.
 HABITAT-It is native to eastern North America from the extreme
south of Ontario to central Georgia, and west to Missouri and
Arkansas.
 In 1844 A. racemosa gained popularity when John King,
an eclectic physician, used it to treat rheumatism and nervous
disorders. Other eclectic physicians of the mid-nineteenth century
used black cohosh for a variety of maladies, including
endometritis, amenorrhea, dysmenorrhea, menorrhagia, severe
after-birth pains, and for increased breast milk production.
BLACK COHOSH

90.  The most recent sales figures place black
cohosh as seventh best-selling herb with
annual sales of approximately $17 million

91.  Extract of the rhizomes are known to contain
cycloartane triterpene glycosides, phenolics and
flavonoids.
 The major phenolic constituents of black cohosh are
the hydroxycinnamic acids, caffeic acid, ferulic acid,
and isoferulic acid, as well as their condensation
products with glycoloyl phenylpropanoids, commonly
known as cimicifugic acids (e.g., fukinolic acid)
 A third group of phytoconstituents that has received
far less attention consists of the alkaloids and related
compounds that contain nitrogen.
CHEMICAL CONSTITUENTS

92.  Major constituent of black cohosh
CHEMICAL STRUCTURE

93.  Black cohosh has commonly been used to
treat symptoms of menopause
 Premenstrual syndrome (PMS)
 Painful menstruation
 Acne
 Weakened bones (osteoporosis)
 For starting labour in pregnant women.
 Used for anxiety, rheumatism, fever, sore throat,
and cough.
PHARMACOLOGICAL IMPORTANCE

94. MARKET PREPARATION

95. TURMERIC

96. INTRODUCTION
 Biological source- It is obtained from dried roots and
rhizomes of Curcuma longa belonging to the family of
Zingiberaceae.
 It is also known as “Indian saffron”.
 Used as an important condiment and as a dye with
applications in drug and cosmetic industries.
 HABITAT-The origin of Curcuma longa is Southern Asia,
most probably from India.
 Curcuma longa is a tropical plant, and it grows in a humid
warm weather with a lot of rainfall.
 In addition to its use as a spice and pigment, turmeric has
been used in India for medicinal purposes for centuries.
TURMERIC

97.  The areas where the rainfall is sufficiently early, crop can be
planted during April-May. It thrives best in sandy or clayey
loam rich in humus content.
 Turmeric is a shade loving plant, castor or Sesbania
grandiflora may be raised along the border lines in the field.
 Healthy and disease free whole or split mother rhizomes
weighing 35-44g are used for planting. Rhizomes are treated
with 0.3% Dithane and 0.5% Malathion for 30 minutes
before storing.
 The optimum spacing in furrows and ridges is about 45-60
cm between the rows and 25 cm between the plants.
 A seed rate of 2500kg of rhizomes are required for one
hectare.
CULTIVATION

98.  IRRIGATION- Depending on the soil types, irrigated crops
require 15-20 irrigations in heavy soils and 35-40 in light soils.
Moisture stress affects the growth and development of the plant
especially during the rhizome bulking stage.
 HARVESTING- Crop becomes ready for harvest in seven to nine
months. The land is ploughed and the rhizomes are gathered by
hand picking or the clumps are carefully lifted with a spade.
 Harvested rhizomes are cleaned of mud and other extraneous
matter adhering to them. The average yield per hectare is 20-25
tonnes of green turmeric.
 The fresh turmeric is cured before marketing. Curing involves
boiling of fresh rhizomes in water and drying in the sun.
CONTD…

99.  Polishing-The appearance is improved by smoothening
and polishing outer surface by manual or mechanical
rubbing.
 The yield of polished turmeric from the raw materials
varies from 15-25%.
 Colouring-
In order to impart attractive yellow colour, turmeric
suspension in water is added to the polishing drum in the
last 10 minutes.
 Color coating composition for 100kg of boiled turmeric
is Alum 0.04kg, turmeric powder 2kg, castor seed oil
0.14kg, sodium bisulphate 30g, concentrated hydrochloric
acid 30ml.
 When the rhizomes are uniformly coated with
suspension, they may be dried in the sun.
CONTD..

100. CONTD..
 Colouring-
In order to impart attractive yellow colour, turmeric
suspension in water is added to the polishing drum in
the last 10 minutes.
 Color coating composition for 100kg of boiled
turmeric is Alum 0.04kg, turmeric powder 2kg,
castor seed oil 0.14kg, sodium bisulphate 30g,
concentrated hydrochloric acid 30ml.
 When the rhizomes are uniformly coated with
suspension, they may be dried in the sun.

102.  The bright yellow color of turmeric comes mainly
from fat-soluble, polyphenolic pigments known as
curcuminoids. Curcumin, the principal curcuminoid
found in turmeric, is generally considered its most
active constituent.
 Other curcuminoids found in turmeric include
demethoxycurcumin and bisdemethoxycurcumin.
 It contains cymene, tumeron, diaryl heptanoids.
 Insoluble in water and ether.
 Soluble in ethanol, diethylsulfoxide and acetone.
CHEMICAL CONSTITUENT

103. CHEMICAL STRUCTURE

104.  Antioxidant effect
 Hepatoprotective effects
 Anti-inflammatory effects- by inhibition of a number
of different molecules that play an important role in
inflammation.
 Anticarcinogenic effects
 Curcumin enhances immunity
 Arthritis- As it turmeric has anti-inflammatory and
analgesic effect.
 Turmeric helps to prevent atherosclerosis by reducing
the formation of blood clumps.
NUTRACEUTICAL VALUE

105. MARKETTING
PRODUCT

106. REFRENCES
1. [page neededNutraceuticals/Functional Foods and Health
Claims on FoodsGlossary
2. Nutraceuticals / Functional Foods and Health Claims on
Foods: Policy Paper". Health Canada. June 24, 2013.
Retrieved January 30, 2014 .
books
1. Pathak, Y.V. (editor, 2010). Handbook of Nutraceuticals(vol. 1): Ingredients,
Formulations, and Applications. CRC Press. ISBN 978-1-4200-8221-0
2. Shahidi, F. / Naczk, M. (eds. 2003). Phenolics in Food and Nutraceuticals (2nd
edition). CRC Press. ISBN 978-1-58716-138-4
3. Shahidi, F. / Weerasinghe, D.K. (eds. 2004). Nutraceutical Beverages: . Chemistry,
Nutrition, and Health Effects. American Chemical Society.

107. CONTD….
3. http://alhoenvelhecido.com.br/site/artigos/3.
pdf
4. https://en.wikipedia.org/wiki/Green_tea
5. https://en.wikipedia.org/wiki/Broccoli
6. https://www.healthline.com/nutrition/11-
proven-health-benefits-of-garlic
7. C.k kokarte
8. https://en.wikipedia.org/wiki/Herbal_tea

108. 9. .https://www.ncbi.nlm.nih.gov/pmc/articles/PM
C4375225/
10. https://www.agrifarming.in/flax-seed-
cultivation/
11. http://www.austinpublishinggroup.com/nutrition
-food-sciences/fulltext/ajnfs-v2-id1045.php
12. https://pubchem.ncbi.nlm.nih.gov/compound/1
64475#section=2D-Structure
13. http://shodhganga.inflibnet.ac.in/bitstream/106
03/92104/12/12_chapter%206.pd
14. http://ns.ibiol.ro/plant/volume%2055/art201.pdf
15. https://en.wikipedia.org/wiki/Turmeric
CONTD….

109. CONTD..
 https://www.slideshare.net/vishwanth555/n
utraceuticals-16936739
 https://www.youtube.com/watch?v=FI60ldz
nZKw&index=4&list=RDsVRHr114Yv4&spf
reload=10
 Text book of pharmacognosy C.K.
KOKATE