Current Issue : April-June Volume : 2011 Issue Number : 2 Articles : 3 Articles
This paper is discussed about the Foods which are touted as being ‘functional’ are thought to exert certain positive properties over and above their normal nutritional value. The concept has now moved markedly towards gastrointestinal function, in particular the impact of gut bacteria. Possibly this is driven by the ubiquity of gastrointestinal disorders but also the fact that diet is an important controlling factor with regard to indigenous microbiota activities. Probiotics are marketed as functional foods, whereby they are ingested for their purported positive advantages in the digestive tract and/or systemic areas like the liver, vagina or blood- stream. For probiotics to exert beneficial properties, they must have a high viability in the product and have robust survival properties in the gut, which is their first point of contact. As prebiotics exploit non-viable food ingredients, their applicability in diets is wide ranging. A further approach is synbiotics, where probiotics and prebiotics are combined. The functional food industry’s perception of the importance of gut microbiology in human health and nutrition has led to a major increase in probiotic and prebiotic-based products. Not all products will be reliable in terms of their efficacy, however, and it is important that these are not allowed to skew an important area of human health and the functional food concept generally....
:Citrus fruits in the recent years have shown a tremendous increase in the interest among the consumers due to their potential of providing vitamins content and also due to their health benefits. Hence there is an increasing tendency to refrigerate these fruits to use it without any detoriations. But the hidden question which arises from this is whether the active constituents’ amount is varied or not. With view to this, the present study was focused to find out the variation in vitamin C content during refrigeration. Study was performed for a period of 15 days, using four different fruits like Lemon, Amla, Grapes and Orange. These fruits were extracted by using 3% oxalic acid and then ascorbic acid content was estimated spectrophotometricaly soon after purchase and thereafter the refrigerated fruits were estimated in the similar manner at 3 days interval. The outcome of study reveals that all fruits had a steady decrease in vitamin C content during refrigeration. The reduction in vitamin C content was least with Amla (25.6%), while it was most with Orange (50.3%). Hence the study infers that fruits should be consumed freshly and refrigeration must be avoided wherever possible....
To determine the antioxidant activity of 50 % hydro alcoholic extract of Alpinia galangal and Curcuma zedoaria. DPPH method, ABTS radical scavenging method, Lipid peroxidation (LPO) assay, Nitric oxide radical inhibition activity, Alkaline DMSO method, Total antioxidant capacity by phosphomolybdenum method. 50 % hydro alcoholic extract of Curcuma zedoaria found to possess potent antioxidant activity in Nitric oxide , ABTS and Lipid peroxidation method, total antioxidant capacity, Reducing power ability. 50 % hydro alcoholic extract of Alpinia galangal found to possess more antioxidant activity in DPPH, Alkaline DMSO method and Nitric oxide method reducing power ability. It will be worth to carry out various biological activities against various disease in which free radicals are considered as the dominant role in causing the disease....
Loading....