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Uncovering Prospective Role and Applications of Existing and New Nutraceuticals from Bacterial, Fungal, Algal and Cyanobacterial, and Plant Sources

Author

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  • Jameel R. Al-Obaidi

    (Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Tanjong Malim 35900, Malaysia)

  • Khalid H. Alobaidi

    (Department of Plant Biotechnology, College of Biotechnology, Al-Nahrain University, Baghdad 64021, Iraq)

  • Bilal Salim Al-Taie

    (Environmental Science Department, College of Environmental Science and Technologies, University of Mosul, Mosul 41002, Iraq)

  • David Hong-Sheng Wee

    (Centre for Sago Research (CoSAR), Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, Kota Samarahan 94300, Malaysia)

  • Hasnain Hussain

    (Centre for Sago Research (CoSAR), Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, Kota Samarahan 94300, Malaysia)

  • Nuzul Noorahya Jambari

    (Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia
    Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universti Putra Malaysia, Serdang 43400, Malaysia)

  • E. I. Ahmad-Kamil

    (Malaysian Nature Society (MNS), JKR 641, Jalan Kelantan, Bukit Persekutuan, Kuala Lumpur 50480, Malaysia)

  • Nur Syamimi Ariffin

    (Department of Pharmaceutical Pharmacology and Chemistry, Faculty of Pharmacy, Puncak Alam Campus, Universiti Teknologi MARA, Bandar Puncak Alam 42300, Malaysia)

Abstract

Nutraceuticals are a category of products more often associated with food but having pharmaceuticals property and characteristics. However, there is still no internationally accepted concept of these food-pharmaceutical properties, and their interpretation can differ from country to country. Nutraceuticals are used as part of dietary supplements in most countries. They can be phytochemicals which are biologically active and have health benefits. These can be supplied as a supplement and/or as a functional food to the customer. For human health and longevity, these materials are likely to play a vital role. Consumption of these items is typical without a therapeutic prescription and/or supervision by the vast majority of the public. The development of nutraceuticals can be achieved through many bioresources and organisms. This review article will discuss the current research on nutraceuticals from different biological sources and their potential use as an agent for improving human health and well-being, as well as the gaps and future perspective of research related to nutraceutical development.

Suggested Citation

  • Jameel R. Al-Obaidi & Khalid H. Alobaidi & Bilal Salim Al-Taie & David Hong-Sheng Wee & Hasnain Hussain & Nuzul Noorahya Jambari & E. I. Ahmad-Kamil & Nur Syamimi Ariffin, 2021. "Uncovering Prospective Role and Applications of Existing and New Nutraceuticals from Bacterial, Fungal, Algal and Cyanobacterial, and Plant Sources," Sustainability, MDPI, vol. 13(7), pages 1-19, March.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:7:p:3671-:d:524276
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    References listed on IDEAS

    as
    1. Nawsheen Bee Torabally & Hananeh Abdolrahman Rahmanpoor, 2019. "Nutraceuticals: Nutritionally Functional Foods – an Overview," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 15(4), pages 1-3, March.
    2. Gary Burtless, 2013. "The Impact of Population Aging and Delayed Retirement on Workforce Productivity," Working Papers, Center for Retirement Research at Boston College wp2013-11, Center for Retirement Research.
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