1. Nutraceuticals: Transformation of Conventional Foods into Health Promoters/Disease Preventers and Safety Considerations
- Author
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Asma Obaid AlAli, Mariam Nasser Aljaafari, Swee Hua Erin Lim, Kok-Song Lai, Mudhi AlAli, Aisha Abushelaibi, Aidin Molouki, Laila Baqais, and Maream Alqubaisy
- Subjects
Anti-Inflammatory Agents ,Pharmaceutical Science ,antioxidant activity ,Organic chemistry ,Review ,Disease ,Antioxidants ,Analytical Chemistry ,03 medical and health sciences ,0302 clinical medicine ,Nutraceutical ,QD241-441 ,Drug Discovery ,Humans ,Medicine ,Physical and Theoretical Chemistry ,Mode of action ,functional foods ,anti-cancer ,030304 developmental biology ,0303 health sciences ,Cancer prevention ,business.industry ,Anti inflammation ,anti-inflammation ,Biotechnology ,Chemistry (miscellaneous) ,030220 oncology & carcinogenesis ,Dietary Supplements ,Molecular Medicine ,anti-lipid activity ,nutraceuticals safety and toxicity ,business - Abstract
Nutraceuticals are essential food constituents that provide nutritional benefits as well as medicinal effects. The benefits of these foods are due to the presence of active compounds such as carotenoids, collagen hydrolysate, and dietary fibers. Nutraceuticals have been found to positively affect cardiovascular and immune system health and have a role in infection and cancer prevention. Nutraceuticals can be categorized into different classes based on their nature and mode of action. In this review, different classifications of nutraceuticals and their potential therapeutic activity, such as anti-cancer, antioxidant, anti-inflammatory and anti-lipid activity in disease will be reviewed. Moreover, the different mechanisms of action of these products, applications, and safety upon consumers including current trends and future prospect of nutraceuticals will be included.
- Published
- 2021