IIT Kharagpur crop production technology syllabus|Functional Foods and Nutraceuticals

 

 

Functional Foods and Nutraceuticals

 

Nutrient requirements  – Nutrient requirements of healthy individuals,

sources of foods, nutrients and dietary recommendations.Functional foods –

Definition, type, potentials and limits of preventing diseases.Assessing heath

claims for functional foods – Diet, cardiovascular disease and diabetes, Diet

and prevention of coronary heart disease, Role of fat-soluble nutrients and

antioxidants in preventing heart disease, Vitamin E and other antioxidants in

prevention of cardiovascular disease, Iron intake and cardiovascular disease,

Diet and diabetes;  prevention and control.

Phytochemicals and cardiovascular disease – Flavonoids and cardiovascular

disease, Isoflavones and coronary heart disease, Plant sterols and

cholesterol reduction, Garlic and cardiovascular disease. Controlling dietary

fat  – Diet, oxidative stress and cardiovascular disease, Dietary fat,

pregnancy and the prevention of heart disease, Developing polyunsaturated fatty acids as functional ingredients, Marine microorganisms as new sources

of n-3 polyunsaturated fatty acids PUFA), Developments in fat replacers.

Starch and other functional ingredients  – Starch in food, diabetes and

coronary heart disease, The use of cereal beta-glucans to control diabetes

and cardiovascular disease, Grain legumes and the prevention of

cardiovascular disease, Food fermentation by lactic acid bacteria for

prevention of cardiovascular disease. Formulation and fabrication of

functional foods.