413
© Springer Nature Switzerland AG 2021
A. Gani, B. A. Ashwar (eds.), Food biopolymers: Structural, functional
and nutraceutical properties, https://doi.org/10.1007/978-3-030-27061-2_17
Nutraceutical Properties of Lipids
Gabriela John Swamy, Ezhilarasi Perumal Natarajan,
and Gopirajah Rajamanickam
Introduction
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).
Foods can be regarded as functional if they help in reducing the risk of disease
and promote good health. Fats and lipids are common components of food and perform essential roles in human health. Generally, the high calorific value of fats and
oils has earned them a bad reputation among the public and an average consumer
might wrongly believe that lipids are intrinsically harmful. Fortunately, the progress
in our understanding of the various dietary lipids and its functions in our human
G. J. Swamy
Department of Agricultural Engineering, South Dakota State University, Brookings, SD, USA
E. P. Natarajan
James L. Winkle College of Pharmacy, University of Cincinnati, Cincinnati, OH, USA
G. Rajamanickam (*)
Department of Food Science, Cornell University, Ithaca, NY, USA
© Springer Nature Switzerland AG 2021
A. Gani, B. A. Ashwar (eds.), Food biopolymers: Structural, functional
and nutraceutical properties, https://doi.org/10.1007/978-3-030-27061-2_17
Nutraceutical Properties of Lipids
Gabriela John Swamy, Ezhilarasi Perumal Natarajan,
and Gopirajah Rajamanickam
Introduction
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).
Foods can be regarded as functional if they help in reducing the risk of disease
and promote good health. Fats and lipids are common components of food and perform essential roles in human health. Generally, the high calorific value of fats and
oils has earned them a bad reputation among the public and an average consumer
might wrongly believe that lipids are intrinsically harmful. Fortunately, the progress
in our understanding of the various dietary lipids and its functions in our human
G. J. Swamy
Department of Agricultural Engineering, South Dakota State University, Brookings, SD, USA
E. P. Natarajan
James L. Winkle College of Pharmacy, University of Cincinnati, Cincinnati, OH, USA
G. Rajamanickam (*)
Department of Food Science, Cornell University, Ithaca, NY, USA