FACULTY OF PHARMACY
Eighth Semester Bachelor of Pharmacy
In Effect from Academic Year 2020-21
Subject Code: BP812ET Subject Title: DIETARY SUPPLEMENTS AND NUTRACEUTICALS -THEORY
Pre-requisite Subject - NONE -
Scope: This subject covers foundational topic that are important for understanding the need and requirements of
dietary supplements among different groups in the population.
Objective: This module aims to provide an understanding of the concepts behind the theoretical applications of
dietary supplements. By the end of the course, students should be able to:
1. Understand the need of supplements by the different group of people to maintain healthy life.
2. Understand the outcome of deficiencies in dietary supplements.
3. Appreciate the components in dietary supplements and the application.
4. Appreciate the regulatory and commercial aspects of dietary supplements including health claims.
Teaching Scheme (Hours per week) Evaluation Scheme (Marks)
Theory(T)
Total Marks
Lecture Tutorial Practical Credit University Continuous
Assessment Assessment Theory
3 1 NA 4 75 25 100
Subject Contents
Total Weight
Sr. Hours (%)
Topic
No. (45
hours)
1 UNIT-I 07 16
a) Definitions of Functional foods, Nutraceuticals and Dietary supplements.
Classification of Nutraceuticals, Health problems and diseases that can be
prevented or cured by Nutraceuticals i.e. weight control, diabetes, cancer,
heart disease, stress, osteoarthritis, hypertension etc.
b) Public health nutrition, maternal and child nutrition, nutrition and ageing,
nutrition education in community.
c) Source, Name of marker compounds and their chemical nature, Medicinal uses
and health benefits of following used as nutraceuticals/functional foods:
Spirulina, Soyabean, Ginseng, Garlic, Broccoli, Gingko, Flaxseeds
2 UNIT-II 15 33
Phytochemicals as nutraceuticals: Occurrence and characteristic features(chemical
nature medicinal benefits) of following
a) Carotenoids- α and β-Carotene, Lycopene, Xanthophylls, luetin
b) Sulfides: Diallyl sulfides, Allyl trisulfide
c) Polyphenolics: Reservetrol
d) Flavonoids- Rutin , Naringin, Quercitin, Anthocyanidins, catechins, Flavones
e) Prebiotics / Probiotics.: Fructo oligosaccharides, Lacto bacillum
f) Phyto estrogens : Isoflavones, daidzein, Geebustin, lignans
g) Tocopherols
h) Proteins, vitamins, minerals, cereal, vegetables and beverages as functional
foods: oats, wheat bran, rice bran, sea foods, coffee, tea and the like.
FACULTY OF PHARMACY
Eighth Semester Bachelor of Pharmacy
In Effect from Academic Year 2020-21
3 UNIT-III 07 16
a) Introduction to free radicals: Free radicals, reactive oxygen species, production
of free radicals in cells, damaging reactions of free radicals on lipids, proteins,
Carbohydrates, nucleic acids.
b) Dietary fibres and complex carbohydrates as functional food ingredients.
4 UNIT-IV 10 22
a) Free radicals in Diabetes mellitus, Inflammation, Ischemic reperfusion injury,
Cancer, Atherosclerosis, Free radicals in brain metabolism and pathology,
kidney damage, muscle damage. Free radicals involvement in other disorders.
Free radicals theory of ageing.
b) Antioxidants: Endogenous antioxidants – enzymatic and nonenzymatic
antioxidant defence, Superoxide dismutase, catalase, Glutathione peroxidase,
Glutathione Vitamin C, Vitamin E, α- Lipoic acid, melatonin
Synthetic antioxidants: Butylated hydroxy Toluene, Butylated hydroxy Anisole.
c) Functional foods for chronic disease prevention
5 UNIT-V 06 13
a) Effect of processing, storage and interactions of various environmental factors
on the potential of nutraceuticals.
b) Regulatory Aspects; FSSAI, FDA, FPO, MPO, AGMARK. HACCP and GMPs on
Food Safety. Adulteration of foods.
c) Pharmacopoeial Specifications for dietary supplements and nutraceuticals.
Recommended Books (Latest Editions)
1. Dietetics by Sri Lakshmi.
2. Role of dietary fibres and neutraceuticals in preventing diseases by K.T Agusti and [Link]: BS Publication.
3. Advanced Nutritional Therapies by Cooper. K.A., (1996).
4. The Food Pharmacy by Jean Carper, Simon & Schuster, UK Ltd., (1988).
5. Prescription for Nutritional Healing by James F. Balch and Phyllis A. Balch 2nd Edn., Avery Publishing Group,
NY (1997).
6. G. Gibson and C. Williams Editors 2000 Functional foods Woodhead Publ. Co. London.
7. Goldberg, I. Functional Foods. 1994. Chapman and Hall, New York.
8. Labuza, T.P. 2000 Functional Foods and Dietary Supplements: Safety, Good Manufacturing Practice (GMPs)
and Shelf Life Testing in Essentials of Functional Foods M.K. Sachmidl and T.P. Labuza eds. Aspen Press.
9. Handbook of Nutraceuticals and Functional Foods, Third Edition (Modern Nutrition).
10. Shils, ME, Olson, JA, Shike, M. 1994 Modern Nutrition in Health and Disease. Eighth edition. Lea and Febiger.
