Contents: Unit – I: Introduction to Functional Foods and
Nutraceuticals 1.1 History and Definition of
Functional Foods and Nutraceuticals 1.2 Classification of Functional
Foods and Nutraceuticals 1.3 Perceived Effects of Diet on
Disease Prevention Unit – II: Probiotics 2.1 Introduction to Probiotics, Prebiotics and Synbiotics 2.2 Taxonomy and Important Features of Probiotic
Microorganisms 2.3 Health Benefits of Probiotics 2.4 Probiotics in various Foods: Fermented Milk Products,
Non-milk Products etc. 2.5 Quality Assurance of Probiotics and Safety Unit – III: Prebiotics 3.1 Oligosaccharides 3.2 Dietary Fiber 3.3 Resistant Starch 3.4 Gums Unit – IV: Other Food Components with Potential Health
Benefits 4.1 Polyphenols 4.2 Tannins and Catechins 4.3 Phytoestrogens 4.4 Phytosterols 4.5 Glucosinolates 4.6 Carotenoids and Anthocyanins 4.7 Lycopene 4.8 Curcumin 4.9 Organosulfur Compounds 4.10 An Introduction to Antinutritional Factors in Plant
Foods 4.10A Phytate 4.10B An Introduction to Enzymes 4.10C Protease Inhibitors 4.10D Amylase Inhibitor 4.10E Saponins and Haemagglutinins 4.11 An Introduction to Active Biodynamic Principles in
Spices, Condiments and Other Plant Materials 4.11A Resveratrol 4.11B Quercetin and Kaempferol 4.11C Cinnamaldehyde, Crocin and Luteolin 4.11D Capsaicin 4.11E Piperine 4.11F Eugenol 4.11G Gingerol 4.11H Apigenin 4.11I Rosmarinic Acid 4.11J Thymoquinone 4.11K Fenugreek and Diosgenin Unit – V: Non-Nutrient Effects of Specific Nutrients 5.1 Proteins, Peptides and Nucleotides 5.2 Conjugated Linoleic Acid 5.3 Omega-3 Fatty Acids 5.4 Vitamins 5.5 Minerals |
