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Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods [Mīkstie vāki]

Edited by (R&D Centre, Aurea Biolabs Private Limited, Kerala, India-;), Edited by (R&D Centre, Aurea Biolabs Private Limited, Kerala, India), Edited by (Senior Scientist, Department of Research and Development, Molecules Food Solutions Private Limited, Kerala, India), Edited by
  • Formāts: Paperback / softback, 412 pages, height x width: 235x191 mm, weight: 860 g, Approx. 100 illustrations (100 in full color); Illustrations
  • Izdošanas datums: 23-Nov-2022
  • Izdevniecība: Academic Press Inc
  • ISBN-10: 0323907946
  • ISBN-13: 9780323907941
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Herbs, Spices and Their Roles in Nutraceuticals and Functional FoodsPalielināt
  • Formāts: Paperback / softback, 412 pages, height x width: 235x191 mm, weight: 860 g, Approx. 100 illustrations (100 in full color); Illustrations
  • Izdošanas datums: 23-Nov-2022
  • Izdevniecība: Academic Press Inc
  • ISBN-10: 0323907946
  • ISBN-13: 9780323907941
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9780323907941.html
Keywords:

Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods gives an overview of the many pharmacological activities associated with herbs and spices, including detailed coverage on their mechanisms and formulations for the food industry. Chapters focus on key ingredients such as Curcuma longa, Piper Nigrum and Trigonella foenum-graecum, with contributors across the globe providing the latest research and advances for each. This is an essential read for scientists who want to understand the fundamental mechanisms behind the bioactive compounds within herbs and spices.

The numerous phytochemicals present in plant extracts have multiple pharmacological activities so there is extensive research into new bioactive compounds. The pharmacological activities of herbs and spices have been thoroughly investigated, and it is crucial that the latest research is organized into a comprehensive resource.

  • Presents chapters that are organized by specific herb or spice, providing comprehensive coverage of mechanism and innovative formulations
  • Provides in-depth analysis of multiple pharmacological activities
  • Includes detailed coverage surrounding the food industry
Contributors xvii
Chapter 1 Overview of natural products in nutraceutical industries
1(14)
Dinesh Chaudhary
Gopal Lamichhane
1.1 Introduction
1(1)
1.2 Global nutraceutical market
2(2)
1.3 Historical perspectives
4(1)
1.4 Status of natural products--derived nutraceuticals
4(5)
1.4.1 Herbal
4(2)
1.4.2 Dietary supplements
6(2)
1.4.3 Probiotics
8(1)
1.4.4 Prebiotics
8(1)
1.4.5 Dietary fiber
8(1)
1.4.6 Proteins
9(1)
1.5 Regulation of nutraceutical around the world
9(1)
1.6 Challenges and future perspectives
10(1)
1.7 Conclusion
10(5)
References
11(4)
Chapter 2 Curcuma longa
15(16)
Karthik Varma
Shintu Jude
Bincicil Annie Varghese
Sasikumar Kuttappan
Augustine Amalraj
2.1 Introduction
15(1)
2.2 Phytochemistry and isolation of bioactive components
16(1)
2.3 Hurdle of bioavailability and matrix design strategies for improving curcumin bioavailability
17(1)
2.4 Molecular targets of curcuminoids
17(1)
2.5 Curcuminoids in functional foods
18(2)
2.5.1 Cereal-based foods
18(1)
2.5.2 Dairy-based product
19(1)
2.5.3 Other functional foods
19(1)
2.6 Different formulations of curcuminoids and their role in nutraceuticals
20(3)
2.6.1 Inflammatory disorders
20(1)
2.6.2 Cancer
21(1)
2.6.3 Metabolic disorders
22(1)
2.6.4 Neurodegenerative disorders
22(1)
2.6.5 Skin disorders
23(1)
2.6.6 Other clinical indications
23(1)
2.7 Conclusion
23(8)
References
23(8)
Chapter 3 Boswellia serrata
31(10)
Ana Laura Tironi de Castilho
Leonardo de Liori Teixeira
Victor Antonio Costa Lima
Vanessa Bonassa Pesse
Ariane Leite Rozza
3.1 Introduction
31(1)
3.2 Use of B. serrata as a nutraceutical or functional food in neurological diseases
32(2)
3.3 Use of B. serrata as a nutraceutical or functional food in inflammatory diseases
34(1)
3.4 Use of B. serrata as a nutraceutical or functional food in gastrointestinal diseases
35(1)
3.5 Use of B. serrata as a nutraceutical or functional food with anticancer properties
36(1)
3.6 Use of B. serrata as a nutraceutical or functional food in the treatment of diabetes
36(1)
3.7 Use of B. serrata as a nutraceutical or functional food with antioxidant properties
37(1)
3.8 Use of B. serrata as a nutraceutical or functional food with antimicrobial properties
37(1)
3.9 Conclusion and perspectives
37(4)
References
38(3)
Chapter 4 Role of Piper nigrum in functional food and nutraceuticals
41(20)
A. Thahira Banu
M. Aswini
4.1 Introduction
41(1)
4.2 Overview of pepper
42(1)
4.3 Nutritional and phytonutrient composition of black pepper
42(1)
4.4 Recommended dosage and quality specifications of P. nigrum
43(2)
4.5 Functional food and nutraceutical
45(6)
4.5.1 Antioxidant property of piper species and P. nigrum
45(1)
4.5.2 Anticancer property of piper species and P. nigrum
46(1)
4.5.3 Antiinflammatory property of piper species and P. nigrum
47(1)
4.5.4 Antimicrobial property of piper species and P. nigrum
47(4)
4.6 Other therapeutic benefits of P. nigrum
51(1)
4.6.1 P. nigrum for gastrointestinal health
51(1)
4.6.2 Antiobesity property of piper species and P. nigrum
51(1)
4.6.3 Anxiolytic and property of piper species and P. nigrum
51(1)
4.7 Uses of P. nigrum essential oil
52(1)
4.8 Culinary and ethnomedical uses of P. nigrum
53(1)
4.9 Conclusion
54(7)
References
54(7)
Chapter 5 Ocimum sanctum
61(8)
Ana Laura Tironi de Castilho
Victor Antonio Costa Lima
Vanessa Bonassa Pesse
Leonardo de Liori Teixeira
Ariane Leite Rozza
5.1 Introduction
61(1)
5.2 Beneficial effects from Ocimum sanctum as a nutraceutical or functional food
62(4)
5.3 Conclusion and future perspectives
66(3)
References
66(3)
Chapter 6 Role of Moringa oleifera in nutraceuticals and functional foods
69(26)
Samson A. Oyeyinka
Olufunmilola A. Abiodun
Adewumi T. Oyeyinka
Adegbola O. Dauda
Jerri Grassby
Beatrice I.O. Ade-Omowaye
6.1 Introduction
69(1)
6.2 Nutritional value of Moringa oleifera
70(5)
6.3 Traditional food and potential uses of Moringa oleifera
75(1)
6.4 Antimicrobial properties
75(2)
6.5 Anti-inflammatory properties
77(1)
6.6 Antioxidant properties
78(2)
6.7 Anticancer properties
80(1)
6.8 Antidiabetic properties
81(1)
6.9 Antiasthmatic properties
82(1)
6.10 Hepatoprotective properties
83(1)
6.11 Neuroprotective properties
83(1)
6.12 Conclusion and future directions
84(11)
References
84(11)
Chapter 7 Galangal--Roles in nutraceuticals and functional foods
95(16)
Augustine Amalraj
Karthik Varma
Shintu Jude
Sasikumar Kuttappan
7.1 Galangal and its phytochemistry
95(3)
7.2 Galangal in various formulations for different applications
98(2)
7.2.1 Galangal in various functional foods
98(1)
7.2.2 Galangal extracts as a packaging material
99(1)
7.3 Biological activities of galangal for different nutraceutical applications
100(4)
7.3.1 Anticancer activity
100(1)
7.3.2 Antiinflammatory agent
101(1)
7.3.3 Cardioprotective agent
101(1)
7.3.4 Antioxidant potential
102(1)
7.3.5 Liver health
102(1)
7.3.6 Neuroprotective and memory enhancing activity
103(1)
7.3.7 Antiviral effect
103(1)
7.3.8 Antimicrobial activity
103(1)
7.3.9 Reproductive agent
104(1)
7.3.10 Immune stimulant
104(1)
7.4 Conclusion and future prospective
104(7)
References
105(6)
Chapter 8 Bacopa monnieri
111(22)
Nitisha Sendri
Pamita Bhandari
8.1 Background
111(1)
8.2 Plant morphology
112(1)
8.3 Chemical constituents
112(1)
8.4 Extraction methods for chemical constituents
113(1)
8.5 Analytical techniques used for qualitative and quantitative analysis of B. monnieri
113(2)
8.6 Quantitative analysis of bacosides
115(1)
8.7 Structure elucidation of saponins in B. monnieri
116(2)
8.7.1 Infrared spectroscopy
116(1)
8.7.2 NMR spectroscopy
116(2)
8.8 Biological activities
118(1)
8.9 Neuroprotection
118(1)
8.10 Examples of standardized extract of B. monnieri as herbal formulations
119(5)
8.11 B. monnieri as a nutraceutical in commercial food products
124(1)
8.12 Future perspectives
124(9)
Acknowledgment
125(1)
References
125(8)
Chapter 9 Trigonella foenum graecum
133(16)
Prajya Arya
Neha Kumari
Sajad Ahmad Wani
Pradyuman Kumar
9.1 Introduction
133(1)
9.2 Morphology of fenugreek
134(1)
9.3 Chemical constituents
135(2)
9.3.1 Steroidal compounds and saponin
135(1)
9.3.2 Alkaloid
135(1)
9.3.3 Flavonoid
136(1)
9.3.4 Dietary fibers
136(1)
9.3.5 Vitamins and minerals
136(1)
9.3.6 Lipids, fatty acids, and esters
136(1)
9.4 Roles of fenugreek as nutraceutical
137(6)
9.4.1 Anticancer property
137(1)
9.4.2 Antidiabetic activity
138(1)
9.4.3 Lactation aid
138(1)
9.4.4 Immunological activity
139(1)
9.4.5 Antiobesity activity
139(1)
9.4.6 Antibacterial and antifungal activity
140(1)
9.4.7 Antioxidant property
141(1)
9.4.8 Lowering and healing liver's hepatotoxicity and genotoxicity
141(1)
9.4.9 Anthelmintic activity
141(1)
9.4.10 Antiulcer property
142(1)
9.4.11 Rheumatoid arthritis
142(1)
9.4.12 Fenugreek in asthma treatment
143(1)
9.5 Fenugreek as functional food
143(2)
9.6 Conclusion
145(4)
References
145(4)
Chapter 10 Rosmarinus officinalis
149(22)
Febin Pappachan
Amaya Suku
Sreejith Mohanan
10.1 Introduction
149(1)
10.2 Rosemary oil and their roles in nutraceuticals and functional foods
150(9)
10.2.1 Effect of carnosic acid on improving oil stability and deep frying
152(1)
10.2.2 Rosemary as a potential source for increasing oil stability
153(3)
10.2.3 Effect of carnosic acid on improving shelf life and color of meat
156(2)
10.2.4 Effect of carnosic acid on stabilizing carotenoids like paprika (evidences)
158(1)
10.3 Effect of rosmarinic acid in beverage drinks
159(2)
10.3.1 Effect on shelf life extension
159(1)
10.3.2 Effect on color stability of beverages
160(1)
10.4 Effect of carnosic acid and rosmarinic acid on cognition
161(1)
10.5 Effect of ursolic acid
162(2)
10.5.1 Antimicrobial effect
162(1)
10.5.2 Immunity-enhancing effect
162(1)
10.5.3 Anticancerous activity of UA
162(1)
10.5.4 Antiobesity/Antidiabetic activity of UA
163(1)
10.5.5 Cardiovascular disease and effect of UA
163(1)
10.5.6 Brain function and effect of UA
163(1)
10.5.7 Liver diseases and effect of UA
163(1)
10.5.8 Improving exercise activity and effect of UA
163(1)
10.6 Conclusion and future perspectives
164(7)
References
164(6)
Further Reading
170(1)
Chapter 11 Phytochemicals and therapeutic potential of Punica granatum L
171(40)
Bhupinder Kumar
Shah Mam Khan
Md Jawaid Akhtar
11.1 Introduction
171(1)
11.2 Morphology of Punica granatum
172(1)
11.3 Nutritional and medicinal importance
173(1)
11.4 Economic importance
174(1)
11.5 Phytochemicals present in various parts of pomegranate
174(7)
11.5.1 Leaf extract
174(3)
11.5.2 Peel extract
177(1)
11.5.3 Pomegranate juice
177(1)
11.5.4 Seed residue
178(1)
11.5.5 Pomegranate flower
179(1)
11.5.6 Bark extract
179(2)
11.6 Pharmacological activities of pomegranate
181(10)
11.6.1 Anticancer activity
181(1)
11.6.2 Neuroprotective activity
182(1)
11.6.3 Antioxidant activity
183(2)
11.6.4 Lipid-lowering activity
185(1)
11.6.5 Antibacterial activity
185(1)
11.6.6 Antiviral activity
185(1)
11.6.7 Antileishmanial and anticoccidial activity
186(1)
11.6.8 Antiinflammatory activity
186(2)
11.6.9 Antidiabetic activity
188(1)
11.6.10 Pregnancy complication treatment
189(1)
11.6.11 Antilice and antidandruff activity
189(1)
11.6.12 Antiacnes activity
189(1)
11.6.13 Nephroprotective activity
190(1)
11.6.14 Cardioprotective activity
190(1)
11.6.15 Hepatoprotective activity
190(1)
11.6.16 Miscellaneous activities
190(1)
11.7 Role of phytoconstituents in the management of environment pollutant
191(1)
11.8 Applications of P. granatum in nanotechnology
192(1)
11.9 Industrial uses of pomegranate
192(1)
11.10 Patents granted on P. granatum
193(3)
11.11 Pomegranate in clinical trials
196(1)
11.12 Toxicity of pomegranate
197(1)
11.13 Conclusion
197(14)
List of abbreviations
198(13)
References
199(12)
Chapter 12 Garcinia cambogia
211(8)
George Joseph
Akhila Nair
Sasikumar Kuttappan
12.1 Introduction
211(1)
12.2 Phytochemical analysis
211(1)
12.3 Hydroxycitric acid
212(1)
12.4 Pharmacological activities and mechanism of action
213(1)
12.5 Common adulterants
214(1)
12.6 Future perspectives
215(4)
Acknowledgment
215(1)
References
216(3)
Chapter 13 Camellia sinensis
219(14)
C.V. Umesh
13.1 Introduction
219(1)
13.2 Phytochemicals
219(2)
13.3 Pharmacokinetics
221(1)
13.4 Pharmacological activities
221(5)
13.4.1 Antioxidant activity
221(1)
13.4.2 Anticancer activity
222(1)
13.4.3 Antibacterial activity
223(1)
13.4.4 Antiviral activity
223(1)
13.4.5 Antiobesity activity
224(1)
13.4.6 Antimicrobial activity
224(1)
13.4.7 Antihypertensive and cardiovascular activity
225(1)
13.4.8 Other promising activities
225(1)
13.5 Conclusion
226(7)
References
226(7)
Chapter 14 Ferula asafoetida
233(12)
Ayman M. Mahmoud
Reem S. Alruhaimi
Emad H.M. Hassanein
14.1 Introduction
233(1)
14.2 Chemical constituents
233(1)
14.3 Pharmacological and therapeutic potentials of asafoetida
234(5)
14.3.1 Anticancer activity
234(1)
14.3.2 Neuroprotective effects
235(1)
14.3.3 Effect on the gastrointestinal tract
236(1)
14.3.4 Relaxant and antispasmodic effects
236(1)
14.3.5 Hepatoprotective effect
237(1)
14.3.6 Antimicrobial activity
237(1)
14.3.7 Antiparasitic activity
238(1)
14.3.8 Antidiabetic and anti-obesity effects
238(1)
14.3.9 Effect on blood and blood vessels
239(1)
14.3.10 Metabolic activity
239(1)
14.3.11 Anti-aging effect
239(1)
14.3.12 Reproductive effects
239(1)
14.4 Toxic effects
239(1)
14.5 Conclusion
240(5)
References
240(5)
Chapter 15 Concise review on Asparagus racemosus and its role as nutraceuticals and functional foods
245(12)
Dinesh Chaudhary
Suman Giri
Gopal Lamichhane
15.1 Introduction
245(2)
15.2 Habit and habitat
247(1)
15.3 Macroscopic and microscopic characterization
247(1)
15.3.1 Macroscopic characterization
247(1)
15.3.2 Microscopic characterization
247(1)
15.4 Cultivation of Asparagus racemosus
247(1)
15.5 Nutritional and traditional medicinal value of Asparagus racemosus
248(1)
15.5.1 Traditional uses
248(1)
15.5.2 Local food and other uses
248(1)
15.6 Pharmacological activities
248(3)
15.6.1 Antidiarrheal and antiulcer effects
248(1)
15.6.2 Galactagogue effects
249(1)
15.6.3 Phytoestrogenic effects
249(1)
15.6.4 Antimicrobial effects
249(1)
15.6.5 Antiepileptic and neuroprotective effects
250(1)
15.6.6 Immunomodulatory and immunoadjuvant effects
250(1)
15.6.7 Antidiabetic activities
250(1)
15.6.8 Lithiatic activity
250(1)
15.7 Chemical constituents
251(1)
15.8 Clinical studies
252(1)
15.9 Adverse effect and precaution
252(5)
References
252(5)
Chapter 16 Cinnamon as a potential nutraceutical and functional food ingredient
257(22)
A. Thahira Banu
Janeline Lunghar
16.1 Introduction
257(1)
16.2 Species
258(1)
16.3 Composition of cinnamon
259(1)
16.4 Natural compounds of cinnamon and therapeutic uses
260(7)
16.4.1 Antioxidant activity of cinnamon
262(1)
16.4.2 Antidiabetic activity
263(2)
16.4.3 Antiinflammatory activity
265(1)
16.4.4 Antibacterial activity
265(1)
16.4.5 Anticancer activity
266(1)
16.5 Other therapeutic benefits
267(1)
16.5.1 Antiulcer and gastric effect
267(1)
16.5.2 Alzheimer's disease
267(1)
16.5.3 Parkinson's disease
267(1)
16.5.4 Cardiovascular diseases and cancer
267(1)
16.6 Advanced glycation end products
268(1)
16.7 Culinary uses of cinnamon across the globe
268(1)
16.8 Conclusion
269(10)
References
269(10)
Chapter 17 Myristica fragrans (Houtt)
279(30)
Arya Kadukkattil Ramanunny
Sheetu Wadhwa
Sachin Kumar Singh
Jithu Nambukulangara Vijayan
17.1 Introduction
279(1)
17.2 Taxonomy
280(1)
17.3 Morphology and pharmacognostical details of M. fragrans fruit
280(1)
17.4 Estimation of composition in rind, nutmeg, and mace
281(1)
17.5 Phytochemistry of M. fragrans fruit
281(6)
17.5.1 Phenolic compounds
283(1)
17.5.2 Terpenes
283(4)
17.6 Extraction and analysis of bioactive components from M. fragrans
287(1)
17.7 Application of M. fragrans
288(12)
17.7.1 Source of nutrition
289(1)
17.7.2 Culinary and HORECA products
290(1)
17.7.3 Therapeutic benefits
291(9)
17.8 Focus on future perspective of nutmeg
300(1)
17.9 Toxicity aspects of M. fragrans
301(1)
17.10 Conclusion
302(7)
References
302(7)
Chapter 18 "Ashtawarga": the wonder medicinal herbs of nature
309(28)
Vikas Gupta
Gunpreet Kaur
Mukesh Maithani
Renu Bansal
Parveen Bansal
18.1 Introduction
309(1)
18.2 Home of Ashtawarga
309(1)
18.3 Lack of standardization of Ashtawarga plants
310(9)
18.3.1 Steps taken toward standardization
314(1)
18.3.2 Scientific basis of pairing between Ashtawarga plants
315(4)
18.4 Uses of Ashtawarga plants in traditional and modern system of medicine
319(9)
18.5 Red list category and criteria
328(2)
18.6 Conservation actions and strategies for future prospects
330(7)
References
330(6)
Further Reading
336(1)
Chapter 19 Regulatory aspects of nutraceuticals
337(10)
A.C. Karthik Varma
Sasikumar Kuttappan
Augustine Amalraj
19.1 Introduction
337(1)
19.2 Need for regulatory standards
338(1)
19.3 Overview on different regulatory bodies
338(5)
19.3.1 Regulation in the United States of America
338(1)
19.3.2 Regulation in Canada
339(1)
19.3.3 Regulatory aspects in Australia and New Zealand
339(1)
19.3.4 Regulations in China
340(1)
19.3.5 Regulations in Japan
340(1)
19.3.6 Regulation in the European Union
341(1)
19.3.7 Regulation in the Association of South East Asian Nation region
342(1)
19.3.8 Regulation in India
343(1)
19.4 Conclusion
343(4)
References
344(3)
Chapter 20 Current trends and technologies in nutraceutical industry
347(14)
J.A.A.S. Jayaweera
20.1 Introduction
347(1)
20.2 Current trends to drive nutraceutical industry: global scenario
347(5)
20.2.1 Rise of noncommunicable diseases
348(3)
20.2.2 High health-care cost
351(1)
20.2.3 High personnel income, change of lifestyle, thinking pattern of the people, and use of nutraceuticals as medicines
351(1)
20.2.4 Misbelief toward conventional medicines
352(1)
20.2.5 Demand for the convenience
352(1)
20.3 Technologies in nutraceutical industry
352(9)
References
358(3)
Chapter 21 Future prospective of nutraceutical and functional food with herbs and spices
361(22)
Parveen Bansal
Mukesh Maithani
Vikas Gupta
Gunpreet Kaur
Renu Bansal
21.1 Introduction
361(2)
21.2 Traditional nutraceuticals and products
363(6)
21.2.1 Nutraceuticals
363(1)
21.2.2 Functional foods
364(3)
21.2.3 Difference between nutraceuticals and functional foods
367(2)
21.3 Health benefits of nutraceuticals and functional foods
369(1)
21.4 The global nutraceuticals and functional foods market
369(1)
21.5 Motivators of nutraceutical and functional foods market
370(1)
21.6 Present status of nutraceutical and functional foods
371(2)
21.6.1 Affluence
371(1)
21.6.2 Affordability
372(1)
21.6.3 Awareness
372(1)
21.6.4 Accessibility
372(1)
21.7 Challenges in the nutraceuticals and functional foods market
373(1)
21.8 Regulatory and perception issues
373(1)
21.9 A snapshot of global regulations
374(1)
21.9.1 United States
374(1)
21.9.2 European Union
374(1)
21.9.3 India
375(1)
21.9.4 Japan
375(1)
21.9.5 China
375(1)
21.10 Toxicity potential of nutraceuticals and functional foods
375(1)
21.11 Future prospects of nutraceuticals and functional foods
375(1)
21.12 Nutraceuticals/functional foods: the future of intelligent food
376(1)
21.13 Characteristics of success: daring to win
377(1)
21.13.1 Technology
377(1)
21.13.2 Compliant marketing
377(1)
21.13.3 Regulation
377(1)
21.13.4 Supply chain
378(1)
21.13.5 Product strategy
378(1)
21.13.6 Deal making
378(1)
21.14 Conclusion
378(5)
References
379(2)
Further Reading
381(2)
Index 383
Dr. Augustine Amalraj is currently working as a Senior Scientist in the Department of Research and Development at Molecules Food Solutions Private Limited, Koratty, Thrissur, Kerala, India. He was worked as a Deputy Manager in the Department of Research and Development at Plant Lipids Private Limited and Aurea Biolabs Private Limited, Cochin, India. He obtained his Doctoral degree in Chemistry from Gandhigram Rural Institute Deemed University, Gandhigram, Tamil Nadu, India. His research interests are in applied chemistry, food chemistry, natural product chemistry, environmental chemistry, chemosensors, and polymer and nanocomposite materials. He has published more than 60 research articles in international journals, as well as 22 book chapters, co-edited 10 books and filed 3 patents. He was listed among the top 2% of scientists in the world by Stanford University. Dr. Sasikumar Kuttappan is currently working as Chief Scientific Officer (CSO) at Plant Lipids Private Limited, Cochin, India. He obtained his Doctoral degree in Chemistry from NIIST (RRL, CSIR), Trivandrum, Kerala, India. After post-doctoral studies at CNRS (France) and Columbia University (USA), he started his pharmaceutical industry career as a medicinal chemist at Merck-Schering-Plough in the United States. Upon returning to India, he worked with various CROs before taking up his current role as CSO at Plant Lipids. His research interests are in drug discovery, synthetic organic chemistry, medicinal chemistry, natural product chemistry, combinatorial chemistry, photo & electrochemistry and chemistry automation. He has published more than 30 research articles in international journals, 22 patents and co-edited the 1 book. Mr. Karthik Varma is currently working as a Deputy Manager in the Department of Research and Development at Plant Lipids Private Limited, Cochin, India. He is a postgraduate and research interest lies in the field of natural products, polymers and nanomaterials. He has got more than 10 years experience in the field of natural products formulation and nutraceutical product development. He has filed many international patents and is a US patent holder. He has published more than 30 publications, one book and 7 book chapters. Dr. Avtar Singh Matharu is Senior Lecturer and Deputy Director of the Green Chemistry Centre of Excellence (GCCE). The GCCE is an internationally-leading academic facility for the provision of excellence in green and sustainable chemical technologies, processes and products. He is External Examiner at Keele University for their Postgraduate Taught MSc in Environmental Science & Green Technologies and Section Editor for Current Opinion in Green and Sustainable Chemistry (Elsevier). Avtar specialises in gaining high additional chemical value from otherwise low-value resources or waste such as unavoidable food supply chain wastes, developing sustainable supply chains and circular economy within the context of biorefineries. He is technology platform leader for Renewable Materials working on range of biomass related materials and applications.