Semester VI – CC-14 Nutraceuticals and Functional Foods (THEORY) Credit -4 Time 3 Hours Full Marks 60 – – In All Eight questions are to be set, of which a student shall have to answer four questions. Unit I – Concept on Nutraceuticals: Nutraceutical and functional foods, nutraceutical as new dietary ingredients, biological significance of nutraceuticals, nutraceuticals and dietary supplement word market for nutraceuticals, regularly issues. Nutrugebinucs: nutrigenomics an introduction and its relation to nutraceuticals. Unit II – The role of nutraceutcals/ functional food in disease prevention: angiogenesis and cardiovascular diseases, Cancer, diabetes, cholesterol management, obesity and inflammation dosage levels. Unit III – Health benefits of nutraceuticals, natural pigments (chlorophyll, Chlorophyllin, Carotenoids) anthocyanins, glucosinolates, isoflavonoids, phytoestrogents, omega-3 and omega-6 fatty acids, antioxidants, phytosterols; dosage for effective control of disease or health benefit with adequate safety. Unit IV – Defination, development of functional foods, isoloation, storage, processing and stablilty of phyochemicals/ bioactive compounds. Prebiotics and probiotics: usefulness of probiotics and prebiotics in gastro intertinal health and other benefits, beneficial microbes: prebiotic ingredients in foods: types of prebiotics and their effects on gut microbes, resistant starch, fructo-oligosaccharides as probiotic food components.
Semester – VI CC-14 Nutraceuticals and Functional Foods (THEORY) Credit -4 Time – 3 Hours Full Marks – 60 In All Eight questions are to be set, of which a student shall have to answer four questions. Unit – I Concept on Nutraceuticals: Nutraceutical and functional foods, nutraceutical as new dietary ingredients, biological significance of nutraceuticals, nutraceuticals and dietary supplement word market for nutraceuticals, regularly issues. Nutrugebinucs: nutrigenomics an introduction and its relation to nutraceuticals. Unit – II The role of nutraceutcals/ functional food in disease prevention: angiogenesis and cardiovascular diseases, Cancer, diabetes, cholesterol management, obesity and inflammation dosage levels. Unit – III Health benefits of nutraceuticals, natural pigments (chlorophyll, Chlorophyllin, Carotenoids) anthocyanins, glucosinolates, isoflavonoids, phytoestrogents, omega-3 and omega-6 fatty acids, antioxidants, phytosterols; dosage for effective control of disease or health benefit with adequate safety. Unit – IV Defination, development of functional foods, isoloation, storage, processing and stablilty of phyochemicals/ bioactive compounds. Prebiotics and probiotics: usefulness of probiotics and prebiotics in gastro intertinal health and other benefits, beneficial microbes: prebiotic ingredients in foods: types of prebiotics and their effects on gut microbes, resistant starch, fructo-oligosaccharides as probiotic food components.
CND1.docx