Jamun (Syzygium cumini) seed and fruit extract attenuate hyperglycemia in diabetic rats

Objective: To evaluate the potential of both jamun (Syzygium cumini) seed and fruit extracts against hyperglycemia. Methods: Male Sprague Dawley rats were used to evaluate hypoglycemic potential of jamun extracts. Purposely, jamun fruit and seed's ethanolic extracts based diets were provided to normal and high sucrose diet induced hyperglycemic/diabetic rats for sixty days. The serum glucose and insulin levels were monitored at monthly intervals to evaluate hypoglycemic effect of jamun extracts. Results: The results of instant research depicted that both seed and fruit extracts reduce the blood glucose level significantly and also regulate the insulin levels in hyperglycemic rats. It was noted that jamun fruit extract attenuated serum glucose levels to 5.35% and 12.29% in normal and hyperglycemic rats, respectively; while insulin levels were improved by 2.82% and 6.19%, correspondingly. Whereas, jamun seed extract reduced glucose to 7.04% & 14.36% and showed 3.56% & 7.24% higher insulin levels in normal & hyperglycemic rats, respectively. Conclusions: The present research revealed that both jamun fruit and seeds have potent prophylactic role against hyperglycemia. In this respect, diet based regimen may be tailored using jamun fruit/seed and their extracts to alleviate hyperglycemia

Double salt fortification with iodine and iron: An in vivo study on albino rat

Iron, iodine and vitamin A deficiencies are major clinical conditions affecting 33% of global population. Dual fortification of salt with iron and iodine could be a sustainable approach to fight against Iron Deficiency Anaemia (IDA) and Iodine Deficiency Disorders (IDD). The present work was designed to analyse the bioavailability of iron and iodine fortificants. For this reason, common table salt (NaCl) was subjected to various analyses like moisture, ash and minerals followed by double salt fortification with iron compounds like sodium iron ethylene diamine tetra acetate (NaFeEDTA), iron(II) sulphate (FeSO4) and potassium iodate (KIO3) at two different levels. Bioavailability of iron and iodine fortificants was analysed by feeding albino rats with fortified salt at 3.5%. Serum thyroxin (T4) level increased significantly from day 0 to 28 (26.72 +/- 0.2 to 31.41 +/- 0.4 mnol/L). Haemoglobin (Hb) and serum ferritin levels also depicted significant increase with the passage of time. However, whole blood zinc protoporphyrin, serum transferrin and serum triiodothyronine significantly decreased. As a conclusion, the present work revealed that double fortification of salt with iron and iodine along with a suitable stabiliser could be an effective strategy to control the two major micronutrient deficiencies. (C) All Rights Reserve

Physicochemical behavior of zinc-fortified, sodium caseinate-based, edible-coated apricots during storage in controlled atmosphere

Edible coatings are one of the efficient tools to reduce the postharvest losses and ability to incorporate various functional additives. Purposely, current research is an attempt to add fortificants and improve shelf life of fresh apricots using zinc as edible coatings. To increase zinc density, sodium caseinate-based coatings (1 and 2%) fortified with ZnO (20 and 40ppm) were applied followed by storage in controlled climate chamber. During storage, various quality parameters were assessed to estimate fortificant retention and shelf life extension. Resultantly, coating mixture containing 2% sodium caseinate fortified with 40ppm ZnO proved to be the best among other treatments. It was deduced that the higher level of sodium caseinate in coating formulations behaved positively in preserving the quality attributes of fruit and zinc retention

Investigating the antioxidant potential of garlic (Allium sativum) extracts through different extraction modes

Background: Garlic (Allium sativum) possesses health enhancing abilities due to the presence various phytoceutics moities. The current research was deigned to explore the phytochemicals and antioxidant capacity of Pakistani garlic. Abstract: Background: Garlic (Allium sativum) possesses health enhancing abilities due to the presence various phytoceutics moities. The current research was deigned to explore the phytochemicals and antioxidant capacity of Pakistani garlic. Methods: Garlic extracts were obtained using methanol, hexane and ethyl acetate at different time intervals (35, 50 and 65 min) followed by their polyphenols and flavonoid content determination. Afterwards, the antioxidant potential was also determined. Results: The outcomes revealed that the methanolic extracts obtained at 50 min extraction time showed maximum total phenolics as 60.38±0.23 mg GAE/100g and flavonoids as 58.45±1.24 mg/100g. Similarly, the highest DPPH activity (61.59±1.58%) and β-carotene and linoleic acid potential (64.96±1.72%) were also observed for methanolic extract. Conclusion: Inferences were made that Pakistani garlic contains myriad of phenolics and flavonoids but the extraction of these components depends upon the solvent/time combination. In this study, methanol proved to be the ideal solvent for the maximum extraction of phytochemicals from garlic

Marine-Algal Bioactive Compounds: A Comprehensive Appraisal

Bioactive compounds play a significant role in disease prevention and maintenance of normal physiological functions. Numerous studies have identified antioxidant, anti-obesity, anti-cancer, anti-tumor, anti-viral, anti-angiogenic and neuroprotective activities of algal bioactive agents. This chapter discusses the health claims associated with marine algal bioactives and summarizes possible mechanisms involved in delivering health effects. Marine algae are important sources of valuable compounds capable of providing a plethora of biological activities. Algae have been traditionally used in several Asian countries viz. Korea, China and Japan for food and health purposes. Algae are considered an important source of biologically active substances due to their abundance and the advantage of environmentally friendly cultivation methods. Polysaccharides have prominent immunomodulatory and anticancer roles in pharmacological perspectives. Algal bioactive have been studied extensively for potential health benefits. Anti-viral polysaccharides from algae possess very low cytotoxic effects on mammalian cells. This attribute is of vital significance when using drugs as antiviral agents

Marine-Algal Bioactive Compounds: A Comprehensive Appraisal

Bioactive compounds play a significant role in disease prevention and maintenance of normal physiological functions. Numerous studies have identified antioxidant, anti-obesity, anti-cancer, anti-tumor, anti-viral, anti-angiogenic and neuroprotective activities of algal bioactive agents. This chapter discusses the health claims associated with marine algal bioactives and summarizes possible mechanisms involved in delivering health effects. Marine algae are important sources of valuable compounds capable of providing a plethora of biological activities. Algae have been traditionally used in several Asian countries viz. Korea, China and Japan for food and health purposes. Algae are considered an important source of biologically active substances due to their abundance and the advantage of environmentally friendly cultivation methods. Polysaccharides have prominent immunomodulatory and anticancer roles in pharmacological perspectives. Algal bioactive have been studied extensively for potential health benefits. Anti-viral polysaccharides from algae possess very low cytotoxic effects on mammalian cells. This attribute is of vital significance when using drugs as antiviral agents

Diet and lifestyle modifications: An update on non-pharmacological approach in the management of osteoarthritis

Osteoarthritis (OA) is a degenerative joint disease, a leading cause of bone-related disabilities affecting the quality of life of a huge segment of the global population. To eradicate this problem, non-pharmacological treatments like diet and lifestyle modification (weight loss, Tai chi, cupping therapy, kinesio taping, ultrasound and whole-body vibration, low-level laser therapy, manual therapy, electrotherapy, mudpack therapy, and moxibustion) are effective along with medical treatments. Nowadays, these preventive and therapeutic remedies are getting more attention as adjuvant measures due to enhanced awareness among the common people. In most OA management guidelines, dietary modifications along with effective exercises and therapies are preferred over other existing treatments owing to their safe nature and significant positive effects on reverting the OA symptoms. Scientific evidence has shown that food components such as phytochemicals, polyphenols, flavonoids, epigallocatechin 3-gallate, ellagic acid (EA), vitamins, minerals, extracellular vesicles, glucosamine, and chondroitin sulfate have a promising effect on relieving the OA symptoms and slowing down its progression due to their antioxidant and anti-inflammatory activities. This review summarizes the evidence-based dietary and lifestyle modifications for improved bone health with special reference to OA. Novelty impact statement: This review summarizes the evidence-based non-pharmacological approach with reference to diet (phytochemicals, antioxidants, nutrients), lifestyle modification (exercises, other therapies), and comments on the effect of food processing on bioactive compounds in the management of OA. This data can serve as a benchmark or guideline for clinicians, practitioners, researchers, and patients to manage the OA. © 2022 Wiley Periodicals LLC

Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins

The study addresses global fruit waste concerns in the food industry by extracting pectin from both ripe and unripe banana peels at varying pH levels and time intervals using hydrochloric acid. The best results were observed for unripe banana peel pectin at pH 1.5 and 250 min exhibiting a yield of 16.46% and favorable characteristics. In muffin development, seven treatments (M0, M1, M2, M3, M4, M5 and M6) are prepared and analyzed for morphology, nutritional content, and sensory parameters. The M4 treatment, utilizing pectin from unripe banana peel at pH 1.5 and 250 min, displays superior qualities with reduced peroxide value, free fatty acids, percent moisture loss, and hardness. Sensory evaluations indicate high acceptability due to lower fat content. In conclusion, the extraction of pectin from unripe banana peels proves promising as a fat replacer in bakery items, maintaining muffin quality while addressing fruit waste challenges in the food industry

Uncovering the Industrial Potentials of Lemongrass Essential Oil as a Food Preservative: A Review

The food industry is growing vastly, with an increasing number of food products and the demand of consumers to have safe and pathogen-free food with an extended shelf life for consumption. It is critical to have food safe from pathogenic bacteria, fungi, and unpleasant odors or tastes so that the food may not cause any health risks to consumers. Currently, the direction of food industry has been shifting from synthetically produced preservatives to natural preservatives to lower the unnecessary chemical burden on health. Many new technologies are working on natural prevention tools against food degradation. Lemongrass is one such natural preservative that possesses significant antimicrobial and antioxidant activity. The essential oil of lemongrass contains a series of terpenes that are responsible for these activities. These properties make lemongrass acceptable in the food industry and may fulfill consumer demands. This article provides detailed information about the role of lemongrass and its essential oil in food preservation. The outcomes of the research on lemongrass offer room for its new technological applications in food preservation