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6 articles for “nutraceutical composites”
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Polymer Chemistry in Nutraceutical Composites: Exploring Natural Polymers and Binding Systems in a Bamboo-Enhanced Formulation
Abstract: Polymer chemistry underpins the development of advanced nutraceutical composites, blending natural polymers with functional ingredients for health benefits. This study examines a novel nutraceutical formulation comprising ragi (16.39 g/100g), wheat (12.29 g/100g), soybean (12.29 g/100g), buffalo milk (16.39 g/100g), buffalo butter (4.13 g/100g), bamboo extract (0.90 g/100g), and auxiliary components (37.61 g/100g, including fats, sugars, and proteins). Natural polymers—proteins from soybean and milk, polysaccharides from ragi and wheat—form a macromolecular …
Published in Journal of Polymer & Composites · Vol. 13, Issue 6, 2025 · pp. 878–884 Read article
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Revolutionizing the Delivery and Efficacy of Nutraceuticals
Abstract: The global nutraceutical market is on a remarkable growth trajectory, fueled by a growing public focus on preventive health and expected to surpass USD 900 billion by 2030. However, a major roadblock stands in the way of many promising bioactive compounds—like resveratrol, curcumin, and omega-3s—reaching their full potential: their poor absorption by our bodies. Issues like low solubility in water, instability in the gut, and rapid metabolism lead to notoriously …
Published in Journal of Polymer & Composites · Vol. 14, Issue 1, 2026 · pp. 638–647 Read article
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Nutraceuticals & their classification: A Review
Abstract: The combination of "nutrition" and "pharmaceutical" is called nutraceutical. Nutraceuticals, in general, are foods or dietary components that significantly contribute to changing and preserving normal physiological function, which keeps people healthy. Nutraceuticals can be classified into various categories on the basis of their composition and mechanism of action. Nutraceuticals are food items that contain dietary fibre (DF), probiotics, prebiotics, polyunsaturated fatty acids (PUFA), antioxidants, and other herbal natural foods. These …
Published in International Journal of Land · Vol. 1, Issue 1, 2024 · pp. 11–17 Read article
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Therapeutic Prospects and Comparative Bioactive Evaluation of Fenugreek Seed Extracts
Abstract: A medicinal plant with substantial therapeutic potential, fenugreek (Trigonella foenum-graecum L.) is rich in bioactive phytoconstituents. The phytochemical makeup and antioxidant properties of aqueous and methanolic fenugreek seed extracts were compared in this study. Phenolics, flavonoids, terpenoids, alkaloids, tannins, and saponins were found in both extracts, with the methanolic fraction showing greater intensity, according to preliminary phytochemical screening. The methanolic extract has higher levels of phenolic, flavonoid, and terpenoid content, …
Published in Research & Reviews : Journal of Botany · Vol. 15, Issue 2, 2026 Read article
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Utilization of Whey in Functional Dairy Beverages: Nutritional, Technological, and Industrial Perspectives
Abstract: The dairy industry plays a vital role in global nutrition and the economy, producing a wide range of products that contribute significantly to human health. Among its by-products, whey is generated in large quantities during cheese and paneer production and has traditionally been considered a waste material, posing environmental challenges due to its high biochemical oxygen demand. However, in recent years, whey has gained considerable attention as a valuable resource …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 1, 2026 · pp. 18–23 Read article
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The Review of Beetroot Composition and Benefits of Beetroot
Abstract: The genus Beta L. comprises the red beetroot, which is linked to the Betoideae branch of the goosefoot family (Amaranthaceae). Because the tuberous root of the vegetable beetroot (Beta vulgaris L.) contains a large amount of nutrients, including vitamins and minerals as well as substances with physiological activity, including betalain, inorganic nitrates, polyphenols, and folates, it is consumed in every country around the world. Like its relative turnip, the beet …
Published in Research and Reviews : A Journal of Ayurvedic Science, Yoga and Naturopathy · Vol. 12, Issue 3, 2025 · pp. 35–42 Read article