9. HERBS AS HEALTH FOOD

HERBS AS HEALTH FOOD: A TEACHER’S COMPREHENSIVE GUIDE

Welcome, future pharmacists and health enthusiasts!

The concept of “food as medicine” is not new—it dates back to ancient times when Hippocrates famously said, “Let food be thy medicine and medicine be thy food.” Today, this ancient wisdom has evolved into the modern science of nutraceuticals, which bridges the gap between nutrition and pharmaceuticals.

As a pharmacognosy educator with years of experience teaching the therapeutic applications of natural products, I have observed that students often find the vast world of health foods overwhelming. Let me tell you: Understanding herbs as health food is essential for modern pharmacy practice—consumers are increasingly turning to natural products for health and wellness.

In this comprehensive guide, I will walk you through the various aspects of herbs as health food—nutraceuticals, antioxidants, probiotics, prebiotics, dietary fibres, omega-3 fatty acids, spirulina, carotenoids, soyabean, and garlic. By the end of this article, you will have a thorough understanding of these health-promoting natural products. Let us begin!

Dpharmguru’s exam insights:

Nutraceuticals and health foods are frequently tested in pharmacognosy exams. Remember: The term “Nutraceutical” was coined by Stephen De Felice in 1989. Antioxidants prevent cell damage. Probiotics are friendly bacteria (Lactobacillus, Bifidobacterium). Prebiotics are indigestible carbohydrates that promote good bacteria growth. Dietary fibres are non-digestible plant carbohydrates. Omega-3 fatty acids (ALA, EPA, DHA) are essential fatty acids. These are classic exam questions!

9.1. NUTRACEUTICALS

The term “Nutraceutical” was coined in 1989 by Stephen De Felice, founder and president of the Foundation for Innovation in Medicine. He defined nutraceutical as “a substance that is food or a part of food and provides medical or health benefits, including the prevention and treatment of diseases”.

Nutraceutical is a combination of “nutrient” and “pharmaceutical”, which refers to nutritional food components and medical drugs. Such products range from isolated nutrients, dietary supplements, and specific diets to genetically engineered designer foods and herbal products.

Examples: Lycopene, β-carotene, etc.

9.1.1. Classification of Nutraceuticals

• Traditional Nutraceuticals: Natural components in food providing benefits beyond basic nutrition (e.g., lycopene in tomatoes, omega-3 fatty acids in salmon, saponins in soya)
• Non-traditional Nutraceuticals: Artificial foods formed through biotechnology:
  • Fortified Nutraceuticals: Fortified foods from agricultural breeding or added nutrients (e.g., orange juice fortified with calcium, cereals fortified with vitamins, flour fortified with folic acid)
  • Recombinant Nutraceuticals: Energy-providing foods manufactured through biotechnology (e.g., bread, yogurt, cheese, vinegar)

9.1.2. Therapeutic Applications of Nutraceuticals

• Provide medicinal benefits
• Avoid side effects
• Increase health beneficial effects
• No unpleasant side effects due to natural dietary supplement
• Increase health value, diet, and improve medical condition
• Easily available and economically affordable

Diseases that can be Cured by Nutraceuticals

9.2. ANTIOXIDANTS

Antioxidants are natural or synthetic substances that either prevent or delay some types of cell damage. Vegetables and fruits are good sources of antioxidants.

Common examples: Vitamins C and E, Selenium, Carotenoids (beta-carotene, lycopene, lutein, zeaxanthin)

9.2.1. Sources of Antioxidants

9.2.2. Therapeutic Applications of Antioxidants

• Cardiovascular Diseases: Used in atherosclerosis, preventing coronary artery disease and myocardial infarction
• Cancer: Beta carotene, vitamins C and E, selenium, lipoic acid
• Brain Injury: Superoxide dismutase mimetic, sodium thiopental, propofol
• Stroke: NXY-059, ebselen
• Neurodegenerative Diseases: Alzheimer’s, Parkinsonism, amyotrophic lateral sclerosis
• Apoptosis: Prevent cell death and neurological damage
• Liver Damage: Prevent liver damage caused by excessive alcohol

9.3. PROBIOTICS

Probiotics are friendly bacteria that promote healthy digestion and absorption of some nutrients. They crowd out pathogens and develop a mutually advantageous symbiosis with the human GIT.

Commonly used bacteria: Lactobacillus and Bifidobacterium. Saccharomyces boulardii (yeast) may also be used.

9.3.1. Therapeutic Applications of Probiotics

• Balance friendly bacteria in the digestive system
• Restore the natural balance of gut bacteria
• Prevent diarrhoea or reduce its severity
• Improve some mental health conditions
• Reduce LDL (bad) cholesterol and blood pressure
• Reduce severity of eczema in children and infants
• Boost the immune system
• May help in weight loss

9.4. PREBIOTICS

Prebiotics are indigestible carbohydrates that promote the growth of good bacteria of the large intestine, e.g., Bifidobacteria and Lactobacilli.

Foods rich in prebiotics: Wheat, Onions, Leeks, Potatoes (cooked and cooled), Jicama

9.4.1. Therapeutic Applications of Prebiotics

• Improve immune function in the gut and body
• Establish a healthier balance of bacteria in the gut
• Promote regular bowel movements
• Reduce the risk of intestinal infection
• Modulate production of gastrointestinal peptides, energy metabolism, and satiety
• Initiate and regulate immune functions
• Enhance bone density and increase calcium absorption
• Increase mineral absorption, improving bone health

9.5. DIETARY FIBRES

Dietary fibres are edible, but non-digestible plant carbohydrates, containing at least 3 monosaccharides. Lignin (not a carbohydrate) is also a dietary fibre.

9.5.1. Classification of Dietary Fibres

• Soluble Fibre: Pectins, gums, and mucilage (found mainly in plant cells). Lowers LDL (bad cholesterol) levels. Sources: Fruits, vegetables, oat bran, barley, seed husks, flaxseed, psyllium, dried beans, lentils, peas, sweet potatoes.
• Insoluble Fibre: Cellulose, hemicelluloses, and lignin (structural parts of plant cell walls). Increases bulk of faeces, prevents constipation and haemorrhoids. Sources: Wheat bran, corn bran, rice bran, skins of fruits and vegetables, whole wheat bread, nuts, seeds.

9.5.2. Daily Intake of Dietary Fibres

9.5.3. Therapeutic Applications of Dietary Fibres

• Reduced Risk of Type 2 Diabetes: Soluble fibres reduce post-prandial blood glucose and insulin levels
• Reduced Risk of Cardiovascular Diseases: Soluble fibres reduce blood cholesterol levels
• Reduced Risk of Cancer: Prevents colorectal cancer; increases stool bulk, dilutes carcinogens, reduces faecal pH, accelerates transit time
• Reduced Risk of Breast Cancer: Dietary fibre in post-menopausal women reduces risk
• Maintain a Healthier Weight: Soluble fibre attracts water, forms gel, slows gastric emptying, promotes feeling of fullness
• Prevent Constipation: Insoluble fibre binds with water, softens stool, adds bulk
• Prevent Haemorrhoids and Diverticulosis: Insoluble fibre helps in treatment

9.6. OMEGA-3 FATTY ACIDS

Omega-3 fatty acids are a group of polyunsaturated fatty acids that are important for a number of functions in the body.

Three major omega-3 fatty acids:

• ALA (Alpha-Linolenic Acid) — obtained from flaxseed, soyabean, and canola oils
• EPA (Eicosapentaenoic Acid) — obtained from fish and seafood
• DHA (Docosahexaenoic Acid) — obtained from fish and seafood

9.6.1. Food Sources of Omega-3 Fatty Acids

• Fish and seafood (salmon, mackerel, tuna, herring, sardines)
• Nuts and seeds (flaxseed, chia seeds, walnuts)
• Plant oils (flaxseed oil, soyabean oil, canola oil)
• Fortified foods (certain brands of eggs, yogurt, juices, milk)

9.6.2. Therapeutic Applications of Omega-3 Fatty Acids

• Reduce the risk of cardiovascular diseases
• Reduce the risk of sudden cardiac death
• Reduce the risk of blood clots
• Keep the lining of arteries smooth and damage-free
• Lower triglyceride levels
• Slow down the production of substances involved in inflammatory response
• Increase HDL (good cholesterol) levels
• Lower blood pressure

9.7. SPIRULINA

Spirulina is a blue-green algae—Spirulina platensis or Spirulina maxima (family Oscillatoriaceae).

Nutritional Composition:

• Lipid content: 5-6% (oleic, linoleic, γ-linoleic, palmitic, palmitoleic, heptadecanoic acids)
• Carbohydrates: Glycogen and rhamnose (easily digestible)
• Vitamins: B₁, B₂, B₃, B₆, B₁₂, natural β-carotene (9-cis-carotenoid isomer)
• Minerals: 3-6% (iron is the major element)
• Pigments: Phycocyanin (blue-green pigment)—boosts general immunity
• Enzymes: Super Oxide Dismutase (SOD)—free radical scavenging effects

9.7.1. Therapeutic Applications of Spirulina

• Immunostimulant: Stimulates production and activity of bone marrow stem cells, macrophages, and T-cells
• Anti-cancer: Increases cell nucleus enzyme activity and DNA repair
• Antiviral: Calcium spirulan inhibits HIV-1, Herpes simplex, Human cytomegalovirus, Influenza, Mumps, and Measles virus
• Cholesterol reduction: γ-Linolenic acid reduces cholesterol levels
• Appetite suppressing activity

9.8. CAROTENOIDS

Carotenoids are pigments that occur naturally in animal and plant kingdoms. This group of fat-soluble pigments contains more than 700 compounds imparting red, orange, and yellow colours.

Two classes:

• Carotenes: Linear hydrocarbons (β-carotene)
• Oxygenated derivatives: Lutein, Violaxanthin, Neoxanthin, Zeaxanthin

Examples: β-Carotene, Lycopene, Lutein, Zeaxanthin, Astaxanthin

9.8.1. Therapeutic Applications of Carotenoids

• Vision Benefits: β-Carotene, lutein, zeaxanthin—treatment and prevention of age-related macular degeneration
• Cardiovascular Benefits: Reduce risk of atherosclerosis; control hypertension, glucose intolerance, abdominal obesity
• Skin Aging Protection: Lycopene and β-carotene accumulate in skin, prevent UV radiation damage
• Skin Cancer Protection: Promote cell differentiation, inhibit cell cycle progression, modulate apoptosis
• Bone Health: Lycopene positive effect on bone health; β-carotene and β-cryptoxanthin lower risk of osteopenia
• Slowing Mental Decline: Long-term β-carotene supplementation provides cognitive benefits
• Boosting Immunity: Provitamin A carotenoids boost immunity
• Reduced Risk of Breast and Prostate Cancer: Lycopene has anti-cancer effects

9.9. SOYABEAN

Soyabean (or golden bean or miracle crop) is a complete source of protein and oil. Its generic name is soya (Glycine soya). It belongs to the legume family and was originated in China.

Nutritional Composition:

• Protein: 40-50% high quality protein
• Oil: 20-22%
• Essential amino acids (5%)
• Carbohydrates, vitamins (thiamine, riboflavin), minerals

9.9.1. Therapeutic Applications of Soyabean

• Used as vegetable cooking oil
• Milk is a nutritious drink with essential proteins, fibres, fatty acids, vitamins, minerals
• Flour can be used as a supplement of wheat flour
• Soyabean foods: Tofu and soya yogurt
• Contains low fat and almost no cholesterol
• Contains omega-3 fatty acids—keeps heart healthy
• Excellent source of calcium and vitamin B₂
• Good source of proteins, amino acids, vitamins
• Contains essential minerals (selenium, iron, calcium, magnesium)
• Helps in reducing heart diseases, cancers, and osteoporosis

9.10. GARLIC

Garlic is the fresh compound bulb of Allium sativum Linn. (family Liliaceae). It is cultivated in India, Russia, USA, Italy, and Southern Europe.

Chemical Constituents:

• Sulphur compounds: Diallyldisulphide, Diallyltrisulphide, Methylallyltrisulphide, Allyl propyl disulphide, Alliin, Ajoene
• Volatile oils: 0.1-0.5%
• Enzyme: Alliinase (converts alliin to allicin)
• Allicin (diallylthiosulfinate)—imparts pungent odour and pharmacological activities
• Minerals: Phosphorus, Calcium, Magnesium, Potassium, Iron, Selenium, Germanium
• Vitamins: B₁, A, C

9.10.1. Therapeutic Applications of Garlic

• Exhibits therapeutic properties: Analgesic, Carminative, Gastric stimulant, Anti-convulsant, Antibacterial, Aphrodisiac, Diuretic
• Aids in digestion and absorption of food
• Used in treatment of: Malignant tumours, Hypertension, Atherosclerosis, Tuberculosis, Whooping cough, Piles, Duodenal ulcer, Epilepsy, Diabetes, Chronic bronchitis, Bronchial asthma
• Prevents blood clotting
• Lowers cholesterol and blood sugar levels
• Boosts immunity
• Oil is used as an insecticide

Dpharmguru’s exam insights:

Health foods and nutraceuticals are frequently tested. Remember: Nutraceuticals bridge nutrition and pharmaceuticals. Probiotics are live microorganisms (Lactobacillus, Bifidobacterium). Prebiotics are indigestible carbohydrates. Dietary fibres are soluble (pectin, gums) and insoluble (cellulose, lignin). Omega-3 fatty acids include ALA, EPA, DHA. Spirulina is blue-green algae with immunostimulant properties. Soyabean is a complete protein source. Garlic contains allicin—responsible for its pungent odour and therapeutic effects. These are classic exam questions!

SUMMARY TABLE: HERBS AS HEALTH FOOD

FREQUENTLY ASKED QUESTIONS (FAQs)

1. What is a nutraceutical?

A nutraceutical is a substance that is food or a part of food and provides medical or health benefits, including the prevention and treatment of diseases. The term was coined by Stephen De Felice in 1989.

2. What is the difference between probiotics and prebiotics?

Probiotics are live friendly bacteria (e.g., Lactobacillus, Bifidobacterium) that promote healthy digestion. Prebiotics are indigestible carbohydrates that promote the growth of good bacteria in the large intestine.

3. What are the three major omega-3 fatty acids?

The three major omega-3 fatty acids are ALA (Alpha-Linolenic Acid), EPA (Eicosapentaenoic Acid), and DHA (Docosahexaenoic Acid).

4. What is the active compound responsible for garlic’s pungent odour?

Allicin (diallylthiosulfinate) is the compound responsible for garlic’s pungent odour. It is formed when the enzyme alliinase converts alliin to allicin when garlic is crushed.

5. What is spirulina and what are its benefits?

Spirulina is a blue-green algae (Spirulina platensis). It has immunostimulant, anti-cancer, and antiviral properties. It contains phycocyanin (blue-green pigment) and SOD enzyme (free radical scavenging).

6. What are the two types of dietary fibres?

The two types of dietary fibres are soluble fibre (pectins, gums, mucilage—lowers cholesterol) and insoluble fibre (cellulose, hemicelluloses, lignin—prevents constipation).

SUMMARY

Herbs as health food represent the convergence of nutrition and medicine. This guide covered:

• Nutraceuticals: Food or food parts providing health benefits—coined by Stephen De Felice in 1989
• Antioxidants: Prevent cell damage—sources include vitamins C, E, selenium, carotenoids
• Probiotics: Friendly bacteria (Lactobacillus, Bifidobacterium)—balance gut health
• Prebiotics: Indigestible carbohydrates—promote good bacteria growth
• Dietary Fibres: Soluble (pectin, gums) and insoluble (cellulose, lignin)—prevent constipation, reduce cholesterol
• Omega-3 Fatty Acids: ALA, EPA, DHA—heart health, reduce inflammation
• Spirulina: Blue-green algae—immunostimulant, antiviral, anti-cancer
• Carotenoids: Fat-soluble pigments—β-carotene, lycopene, lutein—vision, skin, heart health
• Soyabean: Complete protein source—heart health, cancer prevention
• Garlic: Contains allicin—cardiovascular, antimicrobial, immunity-boosting properties

As I always tell my students: “The future of healthcare lies in prevention, and herbs as health food are at the forefront of this revolution. Understanding these natural products is essential for the modern pharmacist.”

REFERENCES AND FURTHER READING

• Pharmacy Council of India (PCI). (2022). Pharmacognosy Syllabus. New Delhi: PCI.
• Kokate, C. K., Purohit, A. P., & Gokhale, S. B. (2020). Pharmacognosy (50th ed.). Nirali Prakashan.
• Trease, G. E., & Evans, W. C. (2019). Trease and Evans’ Pharmacognosy (16th ed.). Elsevier.
• World Health Organization (WHO). (2022). Traditional Medicine Strategy. Retrieved from https://www.who.int.
• USDA. (2022). Dietary Guidelines for Americans. Retrieved from https://www.usda.gov.
• National Institutes of Health (NIH). (2022). Dietary Supplements Fact Sheets. Retrieved from https://ods.od.nih.gov.

Disclaimer: This article is for educational purposes only and does not constitute medical advice. Always consult qualified healthcare professionals for medical concerns. Dietary supplements and health foods should be used under proper guidance.

written by:
Dr. N. Sujith Kumar

Dr. N. Sujith Kumar is a pharmacy educator, Pharm.D graduate, and academic content creator from Jawaharlal Nehru Technological University Kakinada (JNTUK), where he completed his Doctor of Pharmacy (Pharm.D) degree between 2015 and 2021. He has more than 7 years of experience creating pharmacy educational content, writing study materials, and reviewing academic articles for pharmacy students. He has also contributed guest articles to pharmacy education platforms, including PharmD Guru. At D.PharmGuru, his work focuses on simplifying complex Diploma in Pharmacy (D.Pharmacy) subjects into easy-to-understand notes, practical explanations, and exam-oriented educational resources for students across India. His areas of focus include Human Anatomy and Physiology, Pharmaceutics, Pharmacology, Pharmaceutical Chemistry, Hospital and Clinical Pharmacy, and other core D.Pharmacy subjects.

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