13
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_2
Chapter 2
Nutraceuticals: History, Classification
and Market Demand
Onyeka Kingsley Nwosu and Kingsley Ikechukwu Ubaoji
2.1 Introduction
Over the past few years, an increasing number of dietary supplements have become
available in supermarkets and health food shops and even also available for purchase in pharmaceutical shops.
The term “nutraceutical” is used to define these nutritionally or medicinally
functional foods. Nutraceuticals, which have also been called medical foods,
designer foods, functional foods, phytochemicals and nutritional supplements,
comprise such everyday products as “bio” yoghurts and fortified breakfast cereals,
as well as vitamins, herbal remedies and even genetically/living modified foods and
supplements. Many different terms and meanings are used in different countries,
which can result in confusion. Nutraceuticals is a comprehensive umbrella term that
is used to define any product resulting from food sources with extra health benefits
in addition to the basic nutritional value found in foods. They can be considered
non-specific biological therapies used to promote general well-being, prevent
malignant processes and control symptoms. Generally, nutraceutical is said to be a
“food, or parts of a food, that provide health benefits, including the prevention and
treatment of disease (Cencic and Chingwaru 2010).
In recent times, nutraceuticals have attracted substantial interest owing to their
prospective nutritional, safety and therapeutic effects. They could have a role in a
plethora of biological processes, including gene expression, antioxidant defenses,
cell proliferation, and maintenance the integrity of the mitochondria.
Nutraceuticals therefore, may be used to improve health, avoid chronic diseases,
delay the aging process (and in turn increase life expectancy), or just maintain
O. K. Nwosu (*)
National Biosafety Management Agency, Abuja, Nigeria
K. I. Ubaoji
Department of Applied Biochemistry, Nnamdi Azikiwe University, Awka, Nigeria
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_2
Chapter 2
Nutraceuticals: History, Classification
and Market Demand
Onyeka Kingsley Nwosu and Kingsley Ikechukwu Ubaoji
2.1 Introduction
Over the past few years, an increasing number of dietary supplements have become
available in supermarkets and health food shops and even also available for purchase in pharmaceutical shops.
The term “nutraceutical” is used to define these nutritionally or medicinally
functional foods. Nutraceuticals, which have also been called medical foods,
designer foods, functional foods, phytochemicals and nutritional supplements,
comprise such everyday products as “bio” yoghurts and fortified breakfast cereals,
as well as vitamins, herbal remedies and even genetically/living modified foods and
supplements. Many different terms and meanings are used in different countries,
which can result in confusion. Nutraceuticals is a comprehensive umbrella term that
is used to define any product resulting from food sources with extra health benefits
in addition to the basic nutritional value found in foods. They can be considered
non-specific biological therapies used to promote general well-being, prevent
malignant processes and control symptoms. Generally, nutraceutical is said to be a
“food, or parts of a food, that provide health benefits, including the prevention and
treatment of disease (Cencic and Chingwaru 2010).
In recent times, nutraceuticals have attracted substantial interest owing to their
prospective nutritional, safety and therapeutic effects. They could have a role in a
plethora of biological processes, including gene expression, antioxidant defenses,
cell proliferation, and maintenance the integrity of the mitochondria.
Nutraceuticals therefore, may be used to improve health, avoid chronic diseases,
delay the aging process (and in turn increase life expectancy), or just maintain
O. K. Nwosu (*)
National Biosafety Management Agency, Abuja, Nigeria
K. I. Ubaoji
Department of Applied Biochemistry, Nnamdi Azikiwe University, Awka, Nigeria