scholarly journals A Review On: Nutraceuticals Challenges in Formulation and Its Regulatory Aspects

2021 ◽  
Vol 6 (2) ◽  
Keyword(s):  
Healthy Eating ◽  
Dosage Form ◽  
Functional Foods ◽  
Mechanisms Of Action ◽  
Health Issues ◽  
Perceived Safety ◽  
International Agencies ◽  
Regulatory Aspects ◽  
Current Scenario ◽  
Current Article

Nutraceuticals have sparked great attention because of their perceived safety, The current article focuses on the need for appropriate diets, health issues associated with failure to adhere to the known healthy eating models, development of new nutraceuticals/functional foods/food supplements with novel health benefits, elucidation mechanisms of action of these products, and to define and understand the analytical, challenges during the formulation of different dosage form, current scenario in India, future and regulatory aspects of nutraceuticals. the Indian industry and regulatory scenario are relatively nascent and have great potential to develop and compete with other international agencies. This is a rapidly growing industry in India and several initiatives have been taken in this direction to make India one of the key future players in the area of nutraceuticals. This article can help you stay up to date on the latest advancements in nutraceutical research.

scholarly journals Perceptual salience influences food choices independently of health and taste preferences

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Jane Dai ◽  
Jeremy Cone ◽  
Jeff Moher
Keyword(s):  
Cognitive Load ◽  
Healthy Eating ◽  
Food Choice ◽  
Time Pressure ◽  
Taste Preference ◽  
Food Choices ◽  
Health Issues ◽  
Perceptual Salience ◽  
Choice Tests

Abstract Background Making decisions about food is a critical part of everyday life and a principal concern for a number of public health issues. Yet, the mechanisms involved in how people decide what to eat are not yet fully understood. Here, we examined the role of visual attention in healthy eating intentions and choices. We conducted two-alternative forced choice tests of competing food stimuli that paired healthy and unhealthy foods that varied in taste preference. We manipulated their perceptual salience such that, in some cases, one food item was more perceptually salient than the other. In addition, we manipulated the cognitive load and time pressure to test the generalizability of the salience effect. Results Manipulating salience had a powerful effect on choice in all situations; even when an unhealthy but tastier food was presented as an alternative, healthy food options were selected more often when they were perceptually salient. Moreover, in a second experiment, food choices on one trial impacted food choices on subsequent trials; when a participant chose the healthy option, they were more likely to choose a healthy option again on the next trial. Furthermore, robust effects of salience on food choice were observed across situations of high cognitive load and time pressure. Conclusions These results have implications both for understanding the mechanisms of food-related decision-making and for implementing interventions that might make it easier for people to make healthy eating choices.

Socially Constructing Healthy Eating: A Foucauldian Discourse Analysis of Healthy Eating Information and Advice

2021 ◽  
pp. 104973232110234
Author(s):  
Jo Mackenzie ◽  
Esther Murray
Keyword(s):  
United Kingdom ◽  
Discourse Analysis ◽  
Healthy Eating ◽  
Personal Responsibility ◽  
Nutritional Composition ◽  
Health Issues ◽  
Subject Positions ◽  
The United Kingdom ◽  
Moral Citizenship ◽  
Moral Discourses

A variety of materials offering healthy eating advice have been produced in the United Kingdom to encourage people to eat well and avoid diet-related health issues. By applying a Foucauldian discourse analysis, this research aimed to uncover the discourses used in six healthy eating texts (two state-produced and four commercial texts), how people positioned themselves in relation to these discourses, and the power relations between institutions and the U.K. public. Ten discourses including scientific, thermodynamics, natural, family/caring, emotional, medical, and moral discourses were uncovered and offered up subject positions in relation to moral citizenship and personal responsibility. Through the use of biopower, foods appeared to be categorized as “good” or “bad” foods in which bad foods were considered to be risky to health due to their nutritional composition. Most texts assumed people have the agency to follow the advice provided and failed to consider the readers’ personal contexts.

scholarly journals TRADITIONAL MEDICINAL SYSTEMS FOR TREATMENT OF DIABETES MELLITUS: A REVIEW

2018 ◽  
Vol 10 (5) ◽  
pp. 7
Author(s):  
Dimple . ◽  
Ashwani Kumar ◽  
Vikas Kumar ◽  
Vidisha Tomer
Keyword(s):  
Diabetes Mellitus ◽  
Functional Foods ◽  
Medical Science ◽  
Herbal Medicines ◽  
Diabetes Treatment ◽  
Active Components ◽  
The World ◽  
Increasing Trend ◽  
Current Scenario ◽  
Treatment Of Diabetes

Diabetes mellitus (DM) is a chronic disease which has clinched the world. More than 300 million people of the world are suffering from this disease and the number is still increasing at a rapid rate as modern medical science has no permanent solution for the disease. Current scenario of the nutraceuticals has increased patient’s faith on the traditional medicinal system and world nutraceutical industry is estimated to reach $285.0 billion by 2021. The increasing trend of nutraceuticals in diabetes treatment makes it important to collect the traditional knowledge of medicines under one heading as it can help researchers to formulate new functional foods and nutraceuticals which can either lower down the risk or cure DM. In addition, the discussion of market available food products, their active components and possible health benefits can help the patients to understand the herbal medicines in a better way.

scholarly journals Earthquake forecasting model for Nepal to improve prevention

2018 ◽  
Vol 7 (4) ◽  
pp. 700-701
Author(s):  
Brijesh Sathian ◽  
Edwin R Van Teijlingen
Keyword(s):  
Government Policy ◽  
Service Providers ◽  
Earthquake Forecasting ◽  
Forecasting Model ◽  
Policy Makers ◽  
International Agencies ◽  
Governmental Organizations ◽  
Non Governmental Organizations ◽  
Current Scenario ◽  
Per Se

There is an urgent need of earthquake forecasting model for Nepal in this current scenario. It can be developed by the scientists of Nepal with the help of experienced international scientists. This will help the Nepalese to take timely and necessary precautions. We would argue that above all we need to use earthquake prediction knowledge to improve the disaster prepardness in local communities, service providers (hospitals, Non-Governmental Organizations, police, etc.), government policy-makers and international agencies. On the whole, both seismology and public health are most successful when focusing on  prevention not on prediction per se. J Epidemiol. 2017;7(4); 700-701.

Consumers’ perception of amaranth in Mexico

2019 ◽  
Vol 121 (6) ◽  
pp. 1190-1202 ◽  
Author(s):  
Edgar Rojas-Rivas ◽  
Angélica Espinoza-Ortega ◽  
Humberto Thomé-Ortiz ◽  
Sergio Moctezuma-Pérez
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Word Association ◽  
Well Being ◽  
Health Issues ◽  
Healthy Foods ◽  
Traditional Foods ◽  
Content Type ◽  
Socioeconomic Changes ◽  
Gender And Age

Purpose Demographic and socioeconomic changes, and health issues, promote interest in emerging countries for healthy foods, taking traditional foods under the perspective of functional foods. Amaranth has moved from local to a wider consumption as a functional food. The purpose of this paper is to identify consumers’ perception about amaranth and its relation to consumption motives. Design/methodology/approach A questionnaire was applied to 610 respondents, and free word association determined their perception about amaranth through categories. Cluster analysis identified groups of consumers according to their motives for consumption. Global χ2 and correspondence analysis related consumers’ perceptions in the groups were identified. Findings A total of 16 word categories reflected consumers’ perception about amaranth. Most mentioned were: Traditional product, Hedonism and Health and well-being. Three groups showed significant differences regarding motives of consumption. It is concluded that perceptions about amaranth are closely linked to the motives of consumption. Perceptions of health benefits are related to motives for health issues and taste. There is a group that still consumes amaranth perceived as a traditional food. Practical implications As a functional food, these results could be useful to promote amaranth from its perception as healthy. Producers might develop products based on amaranth that meet perceptions considering gender and age in Mexico and other emergent countries. Originality/value This work contributes knowledge to international research that analyses traditional foods as functional foods and consumer perceptions on these. It is a first approach to identify perceptions of Mexican consumers towards amaranth as a traditional and a functional food.

Production Methodologies of Meat Analogues: A Review

2021 ◽  
Vol 58 (02) ◽  
pp. 137-148
Author(s):  
J Girija ◽  
S Kamalasundari ◽  
G Hemalatha ◽  
T Umamaheswari
Keyword(s):  
Three Dimensional ◽  
The Body ◽  
Protein Source ◽  
Dimensional Structure ◽  
Manufacturing Processes ◽  
Health Issues ◽  
Good Source ◽  
Meat Protein ◽  
Current Scenario ◽  
Meat Analogue

Meat is a non-vegetarian food and is considered as a good source of quality nutrients. Though meat protein provide the required content of good quality protein for the body, they are also associated with higher cholesterol and fat content, which prove to be a leading cause of serious health issues. This became the primary reason for increase in a shift in demands for plant-based protein source foods. The other reason is environmental impact of animal derived products. Meat analogues are plant-based good quality protein source of food that tastes like meat protein, and texture resemble that of meat. These plant-based meat analogues have some amount of anti-nutrients and allergic compounds, but they can be successfully removed by employing certain processing methods and resemble meat in its functionality properties. This approach of mimicking the plantbased foods to resemble meat involves understanding of the biochemical composition and three-dimensional structure of meat, and replicating those qualities using plant-based ingredients. In the current scenario, the best suitable methods of manufacturing meat analogue are by extrusion and structuring techniques. The meat analogues satisfy the need of meat for both vegetarians and non-vegetarians. This review attempts to outline the different manufacturing processes of meat analogue using plant-based foods, and to analyse the best suitable method.

Functional Foods: Mechanisms of Action on Immunocompetent Cells

2009 ◽  
Vol 56 (1) ◽  
pp. S93-S98 ◽  
Author(s):  
Y. Delneste ◽  
A. Donnet-Hughes ◽  
E.J. Schimin
Keyword(s):  
Functional Foods ◽  
Mechanisms Of Action ◽  
Immunocompetent Cells

Regulatory Aspects Related to Plant Sterol and Stanol Supplemented Foods

2015 ◽  
Vol 98 (3) ◽  
pp. 750-756 ◽  
Author(s):  
Jerzy Zawistowski ◽  
Peter Jones
Keyword(s):  
Plant Sterol ◽  
Functional Foods ◽  
Clinical Trial Data ◽  
Trial Data ◽  
Plant Sterols ◽  
Health Claims ◽  
Food Ingredients ◽  
Regulatory Aspects ◽  
Regulatory Frameworks ◽  
America South

Abstract This chapter reviews regulatory frameworks for plant sterol containing functional foods in various jurisdictions including Europe, North America, South America, Asia and, Australia/New Zealand. Included is a discussion on approval of plant sterols as novel food ingredients in some countries, as well as details on the type of health claims permitted in the marketing and sale of foods enriched with plant sterols within each jurisdiction. Based on the abundance of clinical trial data, many countries around the world have now approved the use of claims relating the cholesterol-lowering effect of plant sterols, further attesting to their value as functional food ingredients.

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