The Experts below are selected from a list of 5247 Experts worldwide ranked by ideXlab platform
A. A. Karim - One of the best experts on this subject based on the ideXlab platform.
-
Determination of Mineral Composition and Heavy Metal Content of Some Nutraceutically Valued Plant Products
Food Analytical Methods, 2010Co-Authors: Rajeev Bhat, K. Kiran, A. B. Arun, A. A. KarimAbstract:Minerals and heavy metal concentrations of 23 plants (arial parts, leaves, bark, stem, root, rhizome, dried berries, seeds) possessing health-promoting effects and used in indigenous medicines (as medicinal food) were determined using inductively coupled plasma atomic spectrometry. Vital essential minerals and heavy metals were present in all the samples analyzed. The majority of the plant materials were rich in some of the essential minerals like Na, K, Ca, Fe, Mg, Cu, Mn, and Zn, which are known to be beneficial for health. The plant material of Vitiveria zizinalis had highest concentration of toxic heavy metals, including arsenic (53.1 mg/100 g), chromium (6.74 mg/100 g), cobalt (10.2 mg/100 g), mercury (3.6 mg/100 g), and nickel (3.28 mg/100 g). Results of the present study provide vital data on the availability of some essential minerals, which can be useful to provide dietary information for designing Value-Added Foods and for food biofortification. Apart from this, data on the contaminant levels of heavy metals highlights the necessity on the quality and safety concerns about their use.
V. S. Unnikrishnan - One of the best experts on this subject based on the ideXlab platform.
-
Nutritional advantages of oats and opportunities for its processing as Value Added Foods - a review
Journal of Food Science and Technology, 2015Co-Authors: Prasad Rasane, Alok Jha, Latha Sabikhi, Arvind Kumar, V. S. UnnikrishnanAbstract:Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional Value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional Value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its Value Added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of Value Added food products.
Rajeev Bhat - One of the best experts on this subject based on the ideXlab platform.
-
Determination of Mineral Composition and Heavy Metal Content of Some Nutraceutically Valued Plant Products
Food Analytical Methods, 2010Co-Authors: Rajeev Bhat, K. Kiran, A. B. Arun, A. A. KarimAbstract:Minerals and heavy metal concentrations of 23 plants (arial parts, leaves, bark, stem, root, rhizome, dried berries, seeds) possessing health-promoting effects and used in indigenous medicines (as medicinal food) were determined using inductively coupled plasma atomic spectrometry. Vital essential minerals and heavy metals were present in all the samples analyzed. The majority of the plant materials were rich in some of the essential minerals like Na, K, Ca, Fe, Mg, Cu, Mn, and Zn, which are known to be beneficial for health. The plant material of Vitiveria zizinalis had highest concentration of toxic heavy metals, including arsenic (53.1 mg/100 g), chromium (6.74 mg/100 g), cobalt (10.2 mg/100 g), mercury (3.6 mg/100 g), and nickel (3.28 mg/100 g). Results of the present study provide vital data on the availability of some essential minerals, which can be useful to provide dietary information for designing Value-Added Foods and for food biofortification. Apart from this, data on the contaminant levels of heavy metals highlights the necessity on the quality and safety concerns about their use.
Prasad Rasane - One of the best experts on this subject based on the ideXlab platform.
-
Nutritional advantages of oats and opportunities for its processing as Value Added Foods - a review
Journal of Food Science and Technology, 2015Co-Authors: Prasad Rasane, Alok Jha, Latha Sabikhi, Arvind Kumar, V. S. UnnikrishnanAbstract:Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional Value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional Value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its Value Added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of Value Added food products.
Kalidas Shetty - One of the best experts on this subject based on the ideXlab platform.
-
role of proline linked pentose phosphate pathway in biosynthesis of plant phenolics for functional food and environmental applications a review
Process Biochemistry, 2004Co-Authors: Kalidas ShettyAbstract:Abstract Phenolic phytochemicals from food-grade plants that are antioxidants are an important part of a healthy diet in a global population that is projected to reach 9 billion in the next 50 years. Such phytochemicals are being targeted for designing conventional Foods with Added health benefits and are called functional Foods. These Value-Added Foods are needed for dietary support to manage major oxidation-linked diseases such as diabetes, cardiovascular diseases, arthritis, cognition diseases and cancer. Plants produce phenolic metabolites during growth and developmental and stress adaptation responses. These phenolic phytochemicals can be targeted for designing functional Foods and in order to design consistent food-grade phytochemical profiles for safety and clinical relevancy, novel tissue culture and bioprocessing technologies have been developed. These are based on the model that phenolic metabolites in plants are efficiently produced through an alternative mode of metabolism linking proline synthesis with the pentose phosphate pathway. Proline biosynthesis coupled to the pentose phosphate pathway stimulates the synthesis of NADPH 2 and sugar phosphates for anabolic pathways, including phenolic and antioxidant response pathways. The reducing equivalents for mitochondrial oxidative phosphorylation are provided by proline replacing NADH, with oxygen being the terminal electron acceptor. Using this system, techniques have been developed to isolate high phenolic clonal lines of food-grade plants from single heterozygous seeds. Applying the same model, elicitation concepts and techniques have been used to over-produce phenolic metabolites in seeds and sprouts. In both clonal and seed sprout systems, exogenous treatment of phenolic phytochemicals from a non-target species elicited endogenous stimulation of phenolic synthesis and potentially an antioxidant response. From these initial plant antioxidant response investigations, a model has been proposed in which the proline-linked pentose phosphate pathway is critical for modulating protective antioxidant response pathways in diverse biological systems, including humans. The proposed proline-linked pentose phosphate pathway model, when confirmed precisely, provides a mechanism for understanding the mode of action of phenolic phytochemicals in modulating antioxidant pathways in relation to human health. This can provide dietary and nutritional mechanisms as well as new strategies to manage the oxidation-linked diseases through improvement of host physiological response. In other environmental applications, this model can be used to screen and design plants targeted for phytoremediation of aromatic pollutants and adaptation of plants in various stressed environments, including outdoor adaptation of tissue culture and transplanted seedlings for better food production.
-
phenolic antioxidant biosynthesis in plants for functional food application integration of systems biology and biotechnological approaches
Food Biotechnology, 2003Co-Authors: Kalidas Shetty, Patrick MccueAbstract:We are applying a dynamic systems biology approach to the development of several phenolic phytochemicals in food-grade plants as ingredients for functional food applications. Phenolic antioxidant phytochemicals from food-grade plants will be an important part of a healthy diet in a global population that is projected to reach 9 billion in the next 50 years. Such phytochemicals are being targeted for designing conventional Foods with Added health benefits (functional Foods). Such Value-Added Foods are needed for dietary support to manage major oxidation-linked diseases, such as diabetes, cardiovascular disease, arthritis, cognition diseases and cancer. Plants produce phenolic metabolites as a part of growth, developmental and stress-adaptation response. These stress and developmental-modulated phenolic phytochemicals can be targeted for the design of functional Foods. In order to design consistent food-grade phytochemical profiles for safety and clinical relevancy, novel tissue culture and bioprocessing te...
