Optical sensor devices,
image processing devices, methods and computer readable code computer-readable storage media for detecting biophysical parameters, chemical concentrations, chemical saturations,
vital signs and physiological information such as a malignant condition are provided. In some embodiments, the optical sensor includes an array of photodetectors, where each
photodetector is configured to detect a spectrum of light. In some embodiments, the
image processing device receives a live still or video electronic image, or alternatively, the electronic image is provided from an electronic storage media. Exemplary physiological parameters include but are not limited to a
pulse rate, a biophysical or physiological property of
skin, a cardiovascular property, a property related to an organ such as the liver or the kidneys, and a temperature fluctuation. In some embodiments, the physiological parameter is indicative of a malady including but not limited to an
autoimmune disease, a
cancer, a
nutritional deficiency, a malignant condition of
bone marrow, a present of an infectious microbe such as a
fungus, a present of
hepatitis, and a
cardiovascular disorder a pulmonary disorder. Exemplary chemical concentrations include but are not limited to a chemical saturation, a
pH level, a
pH level in blood vessels such as capillarys or in
skin, a glucose level such as a blood glucose level, a
urea nitrogen level such as a
blood urea nitrogen level, a CO2 level such as a blood CO2 level or a CO2
saturation level, and an
oxygen level such as a blood
oxygen level or a blood
oxygen saturation level. In some embodiments, the biophysical parameter, physiological parameter or
chemical concentration is obtained from reflecting light from tissue from a mammalian subject. Alternatively one or more of these parameters are detected from a
food item such as food tissue, a consumable beverage such as an alcoholic beverage, a dairy product,
wine, a baked good, a fruit and a vegetable. Exemplary parameters related to food items include but are not limited to a parameter indicative of cooking or spoilage, a pH, a concentration of an
antioxidant, and a concentration of an anti-inflammatory agent.