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Nutraceutical and Functional Foods in Treatment of Anemia
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Author(s): Vandana B. Patravale (Institute of Chemical Technology, India), Namrata A. Kadwadkar (Institute of Chemical Technology, India), Shalaka R. Patki (Tatyasaheb Kore College of Pharmacy, India)and John Intru Disouza (Tatyasaheb Kore College of Pharmacy, India)
Copyright: 2019
Pages: 32
Source title:
Nutraceutical and Functional Foods in Disease Prevention
Source Author(s)/Editor(s): Raj K. Keservani (Chhatrapati Shahu Ji Maharaj Group of Institutions, India), Anil K. Sharma (GD Goenka University, India)and Rajesh K. Kesharwani (Nims University Rajasthan, India)
DOI: 10.4018/978-1-5225-3267-5.ch011
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Abstract
WHO database mentions that the global anemia-affected population is 24.8%. To name a few conditions in which compromisation of the red blood corpuscles and hemoglobin occurs are iron deficiency anemia, gestational anemia, anemia due to malaria and parasitism, hemolytic anemia, sickle cell anemia. The line of treatment in case of anemia involves administration of iron supplements, plasmapheresis, steroids, blood transfusion at regular intervals, and lifestyle changes. The systematic approach applied for the pharmaceutical molecules should be equally inculcated in the case of nutraceuticals. The traditional system when woven carefully with the novel drug delivery system will give effective nutrient delivery. Functional foods have inherent nutritional value. Nutraceuticals and functional food cannot cure the anemic condition, but help the patient lead life almost like a normal individual.
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