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Year 3 - Natural Products > 9 - Intro to NHPs > Flashcards

9 - Intro to NHPs Flashcards

1
Q

Functional foods

A
  • Similar in appearance to and may be a conventional food

- Demonstrated to have physiological benefits and/or reduce risk of chronic disease beyond basic nutritional functions

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2
Q

What are the major bioactive categories of functional foods?

A
  • Carotenoids
  • Fiber
  • Fatty acids
  • Prebiotics and probiotics
  • Antioxidants
  • Plant sterols
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3
Q

What are the categories of functional foods?

A
  • Basic (conventional) food
  • Processed food w/ added ingredients
  • Foods enhanced to have more of a bioactive component (ex: special livestock feeding or genetic modification)
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4
Q

Nutraceutical

A
  • Product isolated or purified from foods
  • Generally sold in medicinal forms not usually associated w/ food
  • Demonstrated to have physiological benefit or provide protection against chronic disease
  • Considered natural health products
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5
Q

How are functional foods regulated?

A

Under the food section of the food and drug act and regulations

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6
Q

How are natural health products regulated?

A
  • Recognized under subsection of drugs under Food and Drug Act
  • Subject to the Natural Health Product Regulations
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7
Q

What does the Natural Health Product Regulations say about NHPs?

A
  • Must be safe to use as OTC products
  • Available for self-care
  • Available for self-selection
  • Don’t require prescription to be sold
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8
Q

What are NHPs made from?

A
  • Plants mostly

- Can be animals, microorganisms, and marine sources

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9
Q

What is included as NHPs?

A
  • Nutraceuticals
  • Homeopathic medicines
  • Traditional medicines
  • Probiotics
  • Vitamins and minerals
  • Herbal remedies
  • Other products (essential fatty acids, amino acids)
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10
Q

Do NHPs have DINs?

A

No, have NPN (natural product number) or DIN-HM (homeopathic medicine number)

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11
Q

What are some predictors of NHP use?

A
  • Race (Caucasian > non-caucasian)
  • Non-smokers > smokers
  • Active > non-active lifestyle
  • Health statues (non-perfect health > perfect health)
  • More health problems (at least 3 > only 1 health problem)
  • Use of conventional or OTC medication
  • Vitamin, mineral or multivitamin usage
  • Consultation w/ CAM practitioner
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12
Q

What are botanicals?

A

Plant or plant part valued for its medicinal or therapeutic properties, flavor and/or scent

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13
Q

What are herbal medicines?

A
  • Herbs are subsets of botanicals
  • Products made from botanicals used to maintain or improve health
  • May be called herbal products, botanical products, or phytomedicines
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14
Q

How can herbal medicines be prepared?

A
  • Tea/infusion
  • Decoction (simmered longer in boiling water than tea)
  • Tincture (botanical soaked in solution of alcohol and water)
  • Extract (botanical soaked in liquid/solvent which removes specific types of chemicals)
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15
Q

What are the safety issues w/ herbal medicines?

A
  • Intrinsic adverse effects

- Extrinsic adverse effects

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16
Q

What causes intrinsic adverse effects?

A

The herb itself

17
Q

What are the 2 types of intrinsic adverse effects?

A
  • Type A (dose-dependent, predictable)

- Type B (idiosyncratic, not predictable, ex: anaphylaxis)

18
Q

What causes extrinsic adverse effects?

A
  • Unrelated to the herb

- Likely due to problem in commercial manufacture or extemporaneous compounding

19
Q

Examples of extrinsic adverse effects

A
  • Misidentification
  • Lack of standardization
  • Contamination
  • Substitution of raw materials
  • Adulteration
  • Incorrect preparation and/or dosage
  • Inappropriate labelling and/or advertising
20
Q

How should plants be referred to as?

A

By their binomial Latin names (genus and species)

21
Q

What are some challenges for standardization?

A
  • No bioassay identified yet
  • Active ingredient(s) not identified
  • Even if active ingredient is identified, it may not be known if crude herb or purified active ingredient is better
22
Q

What are probiotics?

A

Live microorganisms that when ingested in appropriate quantities, have beneficial effect in prevention and tx of specific medical conditions by improving host’s intestinal microbial balance

23
Q

Aims of probiotics

A
  • Improve gut health (improve “good” bacteria and decrease “bad” bacteria to create a balance)
  • Reduce risk of colon cancer (alter metabolic activities of intestinal microflora and bind/degrade potential carcinogens)
  • Enhance host’s immune response
24
Q

What are some probiotics safety concerns?

A
  • Antibiotic resistance gene profile
  • Production of antibiotic modifiers
  • Pathogenic potential
  • Metabolic activities
25
Q

What is the probiotic dosing for healthy maintenance of intestinal microflora?

A
  • Dependent on extent of microbial depletion and presence of harmful bacteria
  • Normally 1 - 2 billion viable organisms per day of L. acidophilus or B. lactis
26
Q

What is the probiotic dosing for tx of diarrhea?

A

10 - 100 billion viable organisms per day of L. acidophilus or B. lactis

27
Q

Can essential fatty acids be synthesized in the body?

A

No

28
Q

What are the 2 EFAs?

A

Linoleic acid (omega 6) and alpha-linelenic acid (omega 3)

29
Q

Function of EFAs?

A
  • Components of cell membranes that increase membrane fluidity (cell membrane function)
  • Brain and nervous system
30
Q

Function of omega 3?

A
  • Cardiovascular benefits (anti-platelet, anti-inflammatory, pro-vasodilatory)
  • Hyperglycemia, depression, cancer, lupus, asthma, RA
31
Q

What is the ideal ratio for linoleic acid and alpha-linolenic acid?

A

LA:ALA of under 5:1

- Western diet can be as high as 30:1

32
Q

Natural sources of EFAs?

A
  • ALA = flax-based oil, canola oil, flax seeds

- LA = vegetable and plant oils, leafy vegetables, seeds, nuts

33
Q

What are the 3 branched chain amino acids? What is their importance?

A
  • L-leucine, L-isoleucine, and L-valine
  • Most common essential AAs
  • Thought to help increase carb bioavailability in muscles and prevent muscle breakdown during rigorous exercise
34
Q

What are the uses of branched chain amino acids?

A

Allow proper synthesis of proteins, energy source, preserve/restore muscle mass after surgery/ trauma/ cancer

35
Q

Sources of essential amino acids?

A
  • Complete protein source, provide all essential AAs (ex: meat, poultry, eggs, fish, milk, quinoa, buckwheat, hempseed, soybean)
  • Incomplete protein source (low in one or more essential AAs
  • Complementary protein source - 2 or more incomplete protein sources that together provide adequate amounts of essential AAs

Year 3 - Natural Products (6 decks)

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