Cover -- Title Page -- Copyright Page -- Contents -- About the Editors -- List of Contributors -- Preface -- Chapter 1 Plants Based Nutraceuticals: An Overview -- 1.1 Introduction -- 1.2 Historical Background Behind Nutraceutical Investigations -- 1.3 Pervasive Requisition for Nutraceuticals -- 1.4 Classification of Nutraceuticals -- 1.4.1 Traditional Nutraceuticals -- 1.4.1.1 Prebiotics -- 1.4.1.2 Dietary Fibers -- 1.4.1.3 Antioxidant -- 1.4.1.4 Spices -- 1.4.1.5 Polyunsaturated Fatty Acids -- 1.4.1.6 Polyphenols -- 1.5 Popularly Found Herbs Utilized as Nutraceuticals -- 1.5.1 Nontraditional Nutraceuticals -- 1.5.2 Recombinant Nutraceuticals -- 1.5.3 Fortified Nutraceuticals -- 1.6 Utility of Nutraceuticals in Cure of Different Diseases -- 1.6.1 Nutraceuticals for Cardiovascular Diseases -- 1.6.1.1 Allicin and Allin -- 1.6.1.2 Omega-3 Fatty Acids -- 1.6.1.3 Soya Isoflavones -- 1.6.1.4 Proteins, Peptides, and Amino Acids -- 1.6.1.5 Antioxidants and Vitamins -- 1.6.1.6 Phytosterols -- 1.6.1.7 Alkaloids -- 1.6.2 Nutraceuticals in Radiotherapy and Chemotherapy-based Cancer Treatment -- 1.6.2.1 Curcumin -- 1.6.2.2 Ginger and Genistein -- 1.6.3 Nutraceuticals for Prostate Cancer Treatment -- 1.6.3.1 Silibinin -- 1.6.3.2 Soy Isoflavones -- 1.6.4 Skincare Nutraceuticals -- 1.6.4.1 Peptides with Biological Activity -- 1.6.4.2 Biologically Active Polysaccharides -- 1.6.4.3 Botanical Extracts with Biological Activity -- 1.7 Current Status of Nutraceuticals -- 1.8 Challenges and Future Aspects -- 1.9 Conclusion -- References -- Chapter 2 Herbal Nutraceutical as Alternative Medicine -- 2.1 Introduction -- 2.2 Classification of Nutraceuticals -- 2.2.1 Traditional Nutraceuticals -- 2.2.1.1 Probiotic Microorganisms -- 2.2.1.2 Nutraceutical Enzymes -- 2.2.2 Nonconventional Nutraceuticals -- 2.3 Types of Herbal Nutraceuticals Used as Alternative Medicine.

2.3.1 Herbal Nutraceuticals Based on Food Availability -- 2.3.1.1 Angelica -- 2.3.1.2 Anise -- 2.3.1.3 Allium sativum -- 2.3.1.4 Artemisia annua -- 2.3.1.5 Boswellia serrata -- 2.3.1.6 Curcuma longa -- 2.3.1.7 Foeniculum vulgare -- 2.3.1.8 Glycyrrhiza glabra -- 2.3.1.9 Medicago sativa -- 2.3.1.10 Moringa oleifera -- 2.3.1.11 Zingiber officinale -- 2.3.2 Herbal Nutraceuticals Based on Chemical Nature -- 2.3.2.1 Carbohydrates-based Herbal Nutraceutical for Alternative Medicine -- 2.3.2.2 Lipids and Fatty Acids Based Herbal Nutraceutical for Alternative Medicine -- 2.3.2.3 Amino Acid-based Herbal Nutraceutical for Alternative Medicine -- 2.3.2.4 Phenolic Compound-based Herbal Nutraceutical for Alternative Medicine -- 2.3.2.5 Terpenes-based Herbal Nutraceutical for Alternative Medicine -- 2.3.2.6 Mineral-based Herbal Nutraceutical for Alternative Medicine -- 2.3.3 Herbal Nutraceuticals Based on Mode of Action -- 2.3.3.1 Nutraceutical with Antioxidant Therapeutic Properties -- 2.3.3.2 Nutraceutical with Antimicrobial Therapeutic Properties -- 2.3.3.3 Nutraceutical with Anti-inflammatory Therapeutic Properties -- 2.4 Conclusions -- Acknowledgments -- References -- Chapter 3 Significance of Nutraceuticals in Modern Health Maintenance and Disease Prevention -- 3.1 Introduction -- 3.1.1 Addressing Nutritional Gaps -- 3.1.2 Confluence of Nutrition and Medicine -- 3.2 Plant-based Nutraceuticals -- 3.3 Plant-based Nutraceuticals in the Middle East -- 3.4 Modified Versus Organic Plant-based Nutraceuticals -- 3.5 The Preventive Potency of Plant-based Nutraceuticals -- 3.6 Prospective Developments in Plant-based Functional Foods: Global and Middle Eastern Perspectives -- 3.7 Conclusions -- References -- Chapter 4 Applications of Spices in Nutraceuticals -- 4.1 Introduction -- 4.2 Benefits of Spices as Nutraceuticals -- 4.2.1 Anticancer Potential of Spices.

4.2.2 Spices and Antidiabetic Activity -- 4.2.3 Spices in the Prevention of Cardiovascular Disorders -- 4.3 Conclusions -- References -- Chapter 5 Antioxidant Properties of Food Plants, Spices, Beverages, and Nutraceuticals-Health and Anti-aging Potentials -- 5.1 Introduction -- 5.2 Reactive Oxygen Species and Health Implications -- 5.3 Antioxidant Molecules from Nature -- 5.4 Antioxidant Activities in the Model System Caenorhabditis elegans -- 5.5 Potential Health Benefits of Herbal Products with Antioxidant Properties -- 5.6 Conclusions -- Acknowledgments -- References -- Chapter 6 Nutraceuticals with Antidiabetic Potentials from Plants -- 6.1 Introduction -- 6.2 Types of Diabetes -- 6.3 Flavonoids in Ameliorating of Diabetes Mellitus Complications -- 6.4 Diabetic Cardiomyopathy -- 6.5 Diabetic Nephropathy -- 6.6 Diabetic Neuropathy -- 6.7 Diabetic Retinopathy -- 6.8 Diabetic Skin Ulcer -- 6.9 Improvement of Bioavailability of Flavonoids -- 6.10 Plant-derived Nutraceuticals with Antidiabetic Potentials -- 6.10.1 Beetroot (Beta vulgaris L.) -- 6.10.2 Cabbage (Brassica oleracea var. capitata) -- 6.10.3 Onion (Allium cepa L.) -- 6.10.4 Bilberry (Vaccinium myrtillus L.) -- 6.10.5 Parsley (Petroselinum crispum (Mill.) Nym. ex Hill) -- 6.10.6 Pumpkin (Cucurbita pepo L.) -- 6.11 Conclusions -- References -- Chapter 7 Herbal Wine and Health Benefits -- 7.1 Introduction -- 7.2 Defining Concept of Herbal Wines -- 7.3 Historical Roots -- 7.4 Emerging Trends of Herbal Wine -- 7.5 The Herbal Component -- 7.6 Selection of Herbs -- 7.6.1 Lavender -- 7.6.2 Rosemary -- 7.6.3 Thyme -- 7.6.4 Chamomile -- 7.6.5 Hibiscus -- 7.6.6 Ginger -- 7.6.7 Lemon Balm -- 7.6.8 Peppermint -- 7.7 Techniques for Incorporating Herbs into the Wine Matrix -- 7.8 Significance of Herbal Wine in Human Health -- 7.9 Future Prospective of Herbal Wine -- 7.10 Conclusion -- References.

Chapter 8 Plant-based Nutraceuticals with Anticarcinogenic Potential -- 8.1 Journey of Nutraceuticals: From Folklores to Linchpins -- 8.2 Therapeutic Nutraceuticals for the Treatment of Chronic Inflammation and Cancer -- 8.2.1 Capsaicin -- 8.2.2 Diallyl Sulfide -- 8.2.3 Cinnamaldehyde -- 8.2.4 6-Gingerol -- 8.2.5 Eugenol -- 8.2.6 Diosgenin -- 8.2.7 Garcinol -- 8.2.8 Thymoquinone -- 8.2.9 Quercetin -- 8.2.10 Sulforaphane -- 8.2.11 á-Pinene -- 8.2.12 Piperine -- 8.2.13 1,8-Cineole (Cin) -- 8.3 A Cancer and Inflammation Savior: Curcumin -- 8.3.1 Curcumin Against Solid Cancers -- 8.3.2 Curcumin Against Hematological Malignancies -- 8.3.3 Development of Curcumin Clinical Trials -- 8.4 Conclusion and Future Direction -- Author's Contributions -- Financial Support and Sponsorship -- Abbreviations -- References -- Chapter 9 Nano-based Herbal Nutraceuticals Against Different Diseases -- 9.1 Introduction -- 9.2 Plant-mediated Nanoparticles as Antioxidant Agents -- 9.3 Plant-mediated Nanoparticles as Anti-inflammatory Agents -- 9.4 Plant-mediated Nanoparticles as Antimicrobial Agents -- 9.5 Plant-mediated Nanoparticles as Antidiabetic Agents -- 9.6 Plant-mediated Nanoparticles as Antihypertensive Agents -- 9.7 Plant-mediated Nanoparticles as Anti-obesity Agents -- 9.8 Conclusion and Future Direction -- References -- Chapter 10 The Flavorful World: Exploring the Applications of Spices in Nutraceuticals -- 10.1 Introduction -- 10.2 Chemistry of Compounds Specific to Spices -- 10.2.1 Phenolic Compounds -- 10.2.2 Terpenes -- 10.2.3 Alkaloids -- 10.3 Role of Spices as Nutraceuticals -- 10.3.1 Digestion -- 10.3.2 Antidiabetic -- 10.3.3 Anti-inflammatory -- 10.3.4 Antioxidant Property -- 10.3.5 Anti-lithogenic Effect -- 10.3.6 Anticancer Effect -- 10.4 Conclusion -- References -- Chapter 11 Carotenoids: Their Sources, Bioactivity, and Application in Industry.

11.1 Introduction -- 11.2 Sources of Carotenoid -- 11.2.1 á-Carotene and â-Carotene -- 11.2.2 â-Cryptoxanthin -- 11.2.3 Lycopene -- 11.2.4 Zeaxanthin -- 11.2.5 Astaxanthin -- 11.2.6 Fucoxanthin -- 11.3 Carotenoids Bioactivity -- 11.3.1 Provitamin A Activity -- 11.3.2 Antioxidant/Prooxidant Activity -- 11.3.3 Carotenoids as Anticancer -- 11.3.4 Carotenoids for Obesity -- 11.3.5 Anabolic Activity on Bone Components -- 11.4 Carotenoid Applications in Industry -- 11.5 Conclusions -- Acknowledgments -- References -- Chapter 12 Nutraceuticals in Legumes -- 12.1 Introduction -- 12.2 Legumes: A Superfood for Combating Malnutrition and Hunger -- 12.3 Nutritional Profile of Legumes -- 12.3.1 Proteins -- 12.3.2 Carbohydrates -- 12.3.3 Fat Content -- 12.3.4 Micronutrients -- 12.4 Nutraceutical Compounds in Legumes -- 12.4.1 Bioactive Peptides and Proteins -- 12.4.2 Resistant Starch, Dietary Fiber, and Oligosaccharide Content -- 12.4.3 Lipids, Phytosterols, and Phytoestrogens -- 12.4.4 Minerals and Vitamins -- 12.5 Nonnutritive Bioactive Compounds -- 12.5.1 Polyphenolic Content -- 12.5.2 Saponins -- 12.5.3 Lectins -- 12.5.4 Phytic Acid -- 12.5.5 Enzyme Inhibitors -- 12.6 Nutraceutical Activities of Bioactive Compounds Present in Legumes -- 12.6.1 Anticancer Activities -- 12.6.2 Protection from Cardiovascular Ailments -- 12.6.3 Antidiabetic Activities -- 12.6.4 Hepato-protective Activities -- 12.7 Nutraceutical Uses of Legumes in Traditional Medicine System -- 12.8 Legume-based Nutritionally Fortified Food -- 12.9 Conclusion -- References -- Chapter 13 Nutraceutical Potential of Herbal Beverages -- 13.1 Introduction -- 13.1.1 Herbal Beverages -- 13.2 Bioactive Compounds in Herbal Beverages -- 13.2.1 Phenolic Compounds -- 13.2.2 Phenolic Acids -- 13.2.3 Flavonoids -- 13.2.4 Tannins -- 13.2.5 Coumarins -- 13.2.6 Terpenes -- 13.2.7 Carotenoids.