23
© 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_3
Chapter 3
Dietary Supplements: Types, Health
Benefits, Industry and Regulation
Sadia Hassan, Chukwuebuka Egbuna, Habibu Tijjani,
Jonathan C. Ifemeje, Michael Chinedu Olisah,
Kingsley C. Patrick-Iwuanyanwu, Precious Chidinma Onyeike,
and Benson Chukwunweike Ephraim-Emmanuel
3.1 Introduction
Nowadays, diet is thought to be much richer than it used to be. The people’s ignorance of the basic principles of nutrition has led a large part of the population to a
non-balanced diet that is high in both calories and fat and low in proteins, vitamins
and minerals (Kourkouta et al. 2016). This long-term situation has led to the emergence of various degenerative diseases. In an effort to address this concern, nutritional supplements was proposed to proffer solution to this problem (Oikonomou
S. Hassan
Institute of Home and Food Sciences, Faculty of Life Sciences, Government College
University, Faisalabad, Pakistan
Food Processing Centre, Department of Food Science and Technology, University of
Nebraska-Lincoln, Lincoln, NE, USA
C. Egbuna (*)
Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu
Ojukwu University, Anambra, Nigeria
Nutritional Biochemistry and Toxicology Unit, World Bank Africa Centre of Excellence,
Centre for Public Health and Toxicological Research (ACE-PUTOR), University of PortHarcourt, Port Harcourt, Rivers State, Nigeria
e-mail: egbuna.cg@coou.edu.ng
H. Tijjani
Department of Biochemistry, Natural Product Research Laboratory, Bauchi State University,
Gadau, Nigeria
J. C. Ifemeje
Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu
Ojukwu University, Anambra, Nigeria
M. C. Olisah
Deparment of Medical Biochemistry, Chukwuemeka Odumegwu Ojukwu University,
Anambra State, 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_3
Chapter 3
Dietary Supplements: Types, Health
Benefits, Industry and Regulation
Sadia Hassan, Chukwuebuka Egbuna, Habibu Tijjani,
Jonathan C. Ifemeje, Michael Chinedu Olisah,
Kingsley C. Patrick-Iwuanyanwu, Precious Chidinma Onyeike,
and Benson Chukwunweike Ephraim-Emmanuel
3.1 Introduction
Nowadays, diet is thought to be much richer than it used to be. The people’s ignorance of the basic principles of nutrition has led a large part of the population to a
non-balanced diet that is high in both calories and fat and low in proteins, vitamins
and minerals (Kourkouta et al. 2016). This long-term situation has led to the emergence of various degenerative diseases. In an effort to address this concern, nutritional supplements was proposed to proffer solution to this problem (Oikonomou
S. Hassan
Institute of Home and Food Sciences, Faculty of Life Sciences, Government College
University, Faisalabad, Pakistan
Food Processing Centre, Department of Food Science and Technology, University of
Nebraska-Lincoln, Lincoln, NE, USA
C. Egbuna (*)
Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu
Ojukwu University, Anambra, Nigeria
Nutritional Biochemistry and Toxicology Unit, World Bank Africa Centre of Excellence,
Centre for Public Health and Toxicological Research (ACE-PUTOR), University of PortHarcourt, Port Harcourt, Rivers State, Nigeria
e-mail: egbuna.cg@coou.edu.ng
H. Tijjani
Department of Biochemistry, Natural Product Research Laboratory, Bauchi State University,
Gadau, Nigeria
J. C. Ifemeje
Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu
Ojukwu University, Anambra, Nigeria
M. C. Olisah
Deparment of Medical Biochemistry, Chukwuemeka Odumegwu Ojukwu University,
Anambra State, Nigeria