Nutraceutical Properties & Health Benefits of Native Foods - Nursing Assignment Help

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For this assessment you will write a 2000-word scientific review on the nutraceutical properties and the health benefits of Native Foods and/or medicinal foods. You should review 10-12 scientific references, including, where possible at least one which is a meta-analysis or systematic review.Bioactive compounds are constituents that are found in certain foods. A wealth of scientific literature from numerous types of epidemiological and case-controlled studies have identified the potential relationships between bioactive compounds (or “functional” components) and their protective effects against diabetes, hypertension, cardiovascular disease, cancer, and other health-related conditions. The potential in this area to respond to consumer demands and address public health issues through diet has brought about a drive to do further research to determine whether these health benefits can be scientifically substantiated.The role of herbs and spices has gained a lot of attention among biomedical scientists. Emerging reports on herbs and spices have shown that they possesses functional properties including antimicrobial, antioxidant, anti-inflammatory, and emulsifying properties. These properties have broad areas of application with significant commercial values. Most commercial antimicrobial, antioxidants and anti-inflammatory compounds are synthetic products, and consumers are becoming increasingly skeptical. This presents a unique opportunity for value-adding and market expansion for the herbs and spice industry.The knowledge of herbs and spices used for disease treatment is rudimentary and obtained mainly through experience rather than through systematic, scientific investigation. The objective of this scientific review is to evaluate SIX herbs and spices for their levels of health enhancing compounds which are required to maintain good human health, and to understand their mechanism of action.InstructionsYou must choose THREE (3) examples of Australian native herbs and spices, and THREE (3) international herbs and spices. You may choose two herbs and one spice or vice versa for each group.Your report must be structured with the subheadings indicated below and address the requirements of each section. There is also an approximate word count allocated to each part which you need to follow. If you are over or under the word count by 10% or more marks will be deducted. The word count DOES include in-text referencing and headings and DOES NOT include diagrams, tables, images, legends and reference lists. This assessment requires referencing. You must use the UniSA Harvard Referencing system for in-text references and your reference list for ALL material which is not your own. This includes academic references, quality primary sources e.g. Government websites, images apart from your own, and online articles. When considering references for your answers, you may use the course readings, but are also expected to research information more widely and refer to additional literature. Remember that in many instances the videos provided in the weekly materials are for teaching and illustrative purposes, so it is expected that you use scholarly publications for your assessments rather than reference these sources.

Section 1: Introduction (200 words)In this section, introduce the topic from a global/Australian disease perspective first, explaining limitations in the current treatments available, and role of medicinal food, including herbs and spices. You must also indicate the specific focus of this review (e.g. phytochemical/flavonoids and disease). Your introduction should also indicate the structure of the body of the review, for example, whether you will look at the Australian herbs and spices, then the international herbs and spices, or whether you will be looking at the herbs and spices through the lens of a particular disease.Tip added 29/7/21: when introducing the topic from an Australian/global disease perspective we would like to see one sentence on the current burden of disease (i.e. diabetes, cardiovascular diease) in Australia

Section 2: The reviewSection 2.1: Presentation of the herbs and spices you have chosen (200 words)Briefly, introduce each of the herbs and spices, including their scientific names. Describe any difference in varieties (where applicable) and their geographical locations. Use images and maps to assist the reader to quickly see what the herbs and spices look like and where they are found. You must also indicate the significance of the selected herbs and spices as a medicinal food. Use a table to present elements of this section and in the explanatory text contextualise the information in the table.

Section 2.2: Bioactive compounds (250 words)In this section, Identify and report the levels of the significant bioactive compounds (at least THREE) present in EACH of the identified examples. Focus on bioactive compounds that are classified as phytochemicals, you could choose to focus on one group such as flavonoids which are classified as polyphenols. (updated 3/8/21)Note added 29/7/21: Section 2.1 and 2.2 can be combined together into one table

Section 2.3: Biomarkers and disease (900 words)Use the main bioactive compound identified in each food example to discuss how these compounds alter biomarkers in identified disease, and determine the possible mode of action(s). Describe the different disease pathway for each of the main bioactive compounds identified. Note: Focus your discussion on the bioactive compound identified in

Section 2.2 and disease and not the food and disease.You will be discussing a total of 6 bioactive compounds with six different disease pathways

.Section 2.4: Discussion - strengths and limitations (250 words)Discuss the strengths and limitations of the articles, in which the claims made in each pathway were identified

Section 3: Conclusion and recommendations (200 words)Your conclusion should summarise your findings, and include recommendations with regard to whether the efficacy of the bioactive compunds is substantiated by scientific evidence.

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