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Nutraceutical Properties of Lipids

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Food biopolymers: Structural, functional and nutraceutical properties

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Abstract

Nutraceutical have emerged as beneficial health products obtained from food, herbal, and pharmaceutical manufacturing industries. Nutraceuticals have gained worldwide popularity and defined as purified or concentrated food and food products with health-promoting and/or disease-preventing properties beyond their basic nutritional function (Gunther et al. 2004). The significance of nutraceuticals has been associated with the treatment of many disorders such as obesity, cancer, metabolic problems, cold and cough, depression, coronary heart disease, osteoporosis, diabetes, cardiovascular problems, delayed gastrointestinal emptying, and other degenerative diseases (Kaur et al. 2015). Nutraceutical has led to the new era of medicine and health, in which the food industry has become a research-oriented sector. Although the use of nutraceuticals by people has a long history, recently it has been scientifically supported by nutritional and medical evidence that has allowed nutraceuticals to emerge as being potentially effective (Dillard and German 2000).

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Author information

Authors and Affiliations

  1. Department of Agricultural Engineering, South Dakota State University, Brookings, SD, USA

    Gabriela John Swamy

  2. James L. Winkle College of Pharmacy, University of Cincinnati, Cincinnati, OH, USA

    Ezhilarasi Perumal Natarajan

  3. Department of Food Science, Cornell University, Ithaca, NY, USA

    Gopirajah Rajamanickam

Authors
  1. Gabriela John Swamy
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  2. Ezhilarasi Perumal Natarajan
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  3. Gopirajah Rajamanickam
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Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, University of Kashmir, Srinagar, India

    Adil Gani

  2. Department of Food Science and Technology, University of Kashmir, Srinagar, India

    Bilal Ahmad Ashwar

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Swamy, G.J., Natarajan, E.P., Rajamanickam, G. (2021). Nutraceutical Properties of Lipids. In: Gani, A., Ashwar, B.A. (eds) Food biopolymers: Structural, functional and nutraceutical properties. Springer, Cham. https://doi.org/10.1007/978-3-030-27061-2_17

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