543
© 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_25
Chapter 25
Bioavailability of Nutrients and Safety
Measurements
Khushbu Sharma, Amol Tayade, Jashbir Singh, and Suresh Walia
25.1 Introduction
Nutrition is the science of how living organisms consume and utilize food for their
overall nourishment and sustenance. The role of nutrition in human health can be
traced back to 400 BC with the quote of Hippocrates: ‘Leave your drugs in the
chemist’s pot if you can heal the patient with food’. There are about 40 nutrients that
are essential for growth and development of an individual. Among their many other
roles in the human body, nutrients perform three basic functions – provide energy,
build and maintain body cells, and regulate the body (Marcus 2013; Mahan and
Raymond 2016; Titchenal et al. 2018). Important components of nutrients include
carbohydrates, lipids, proteins, vitamins, minerals and water. These nutrients are the
basic source of most of the foods and culinary chemicals. Certain non–nutrients
substances such as dietary fiber and phytochemicals are useful in the prevention of
diseases and possess therapeutic potentials. Certain foods may also contain microscopic organisms like bacteria that may either be beneficial or harmful and may find
their way into our food supply. Nutraceuticals and functional foods exhibit beneficial effects on health and have physical and psychological roles in the diet. Most of
the nutrients serve more than one function. Some serve as antioxidants and protect
the body against oxidative stress, harmful free radicals from sunlight, and other
environment hazards, while others help in protecting the bones, heart, and stomach,
reducing blood pressure and protecting against cardiovascular diseases
(Marcus 2013).
K. Sharma (*) · A. Tayade · J. Singh · S. Walia
Division of Agricultural Chemicals, Indian Agricultural Research Institute, New Delhi, India
© 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_25
Chapter 25
Bioavailability of Nutrients and Safety
Measurements
Khushbu Sharma, Amol Tayade, Jashbir Singh, and Suresh Walia
25.1 Introduction
Nutrition is the science of how living organisms consume and utilize food for their
overall nourishment and sustenance. The role of nutrition in human health can be
traced back to 400 BC with the quote of Hippocrates: ‘Leave your drugs in the
chemist’s pot if you can heal the patient with food’. There are about 40 nutrients that
are essential for growth and development of an individual. Among their many other
roles in the human body, nutrients perform three basic functions – provide energy,
build and maintain body cells, and regulate the body (Marcus 2013; Mahan and
Raymond 2016; Titchenal et al. 2018). Important components of nutrients include
carbohydrates, lipids, proteins, vitamins, minerals and water. These nutrients are the
basic source of most of the foods and culinary chemicals. Certain non–nutrients
substances such as dietary fiber and phytochemicals are useful in the prevention of
diseases and possess therapeutic potentials. Certain foods may also contain microscopic organisms like bacteria that may either be beneficial or harmful and may find
their way into our food supply. Nutraceuticals and functional foods exhibit beneficial effects on health and have physical and psychological roles in the diet. Most of
the nutrients serve more than one function. Some serve as antioxidants and protect
the body against oxidative stress, harmful free radicals from sunlight, and other
environment hazards, while others help in protecting the bones, heart, and stomach,
reducing blood pressure and protecting against cardiovascular diseases
(Marcus 2013).
K. Sharma (*) · A. Tayade · J. Singh · S. Walia
Division of Agricultural Chemicals, Indian Agricultural Research Institute, New Delhi, India