Functional Foods and Nutraceuticals

Por: Swayam . en: , ,


Week 1Introduction to Functional Foods and Nutraceuticals :Definition, History and ClassificationPerceived Effects of Functional Foods
Week 2Introduction to Probiotics,Prebiotics and SynbioticsProbiotics: Taxonomy and Important Features of Probiotic MicroorganismsHealth Effects of Probiotic Microorganisms
Week 3Probiotics in Various FoodsQuality Assurance of Probiotics and Safety
Week 4Prebiotics: Non Digestible Carbohydrates/ Oligosaccharides,Prebiotics: Dietary Fiber
Week 5Prebiotics: Resistant StarchPrebiotics: Gums
Week 6Polyphenols: Flavonoids, Catechins, Isoflavones, Tannins
Week 7Phytoestrogens, Phytosterols, Glucosinolates
Week 8Pigments: Carotenoids, Lycopene, Curcumin
Week 9Organosulphur CompoundsIntroduction to Anti-nutritional Factors, Phytates
Week 10Enzymes, Protease inhibitors, Amylase inhibitors
Week 11Saponins, Haemagglutinins,An introduction to Active Biodynamic Principles in Spices, Condiments and Plant extracts
Week 12Resveratrol, Kaempferol, Quercetin, Cinnamaldehyde, Crocin, Lutoline
Week 13Capsaicin, Piperine, Gingerol, Eugenol, Rosmarinic acid, Apigenine, Thymoquinone
Week 14Fenugreek and DiosgeninNon Nutrient Effect of Specific Nutrients: Conjugated Linoleic Acid, Omega 3 Fatty acids

Week 15
Proteins and Peptides, Vitamins and Minerals