Current concepts and prospects of herbal nutraceutical: A.
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Journal of Nutraceuticals and Food Science is a scientific, open-access, peer reviewed journal providing an International platform to publish eminent research outcomes from all over the world by renowned research scholars, therefore aiding in enhancing the quality of the journal. The Journal comprises original research articles, review articles, short communication, commentary and other type.
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The term “nutraceutical” was coined in 1989 by Stephen De Felice, founder and chairman of the Foundation for Innovation in Medicine, an American organization which encourages medical health research. 1?3 He defined a nutraceutical as a “food, or parts of a food, that provide medical or health benefits, including the prevention and treatment of disease”.
Nutraceuticals, the fourth volume in the Nanotechnology in the Agri-Food Industry series, is an invaluable resource for anyone in the food industry who needs the most current information about scientific advances in this field. Nutraceuticals are gaining significant attention because of their apparent safety, as well as their nutritional and therapeutic uses.