Rhododendron arboreum: A critical review on phytochemicals, health benefits and applications in the food processing industrie

: Rhododendron is a resourceful, evergreen shrub or a small tree with an ornate display of scarlet red or pale pink flowers that belongs to the family Ericaceae. Rhododendron plants are traditionally being used for the medicinal treatment of numerous human ailments like blood dysentery, headache, asthma, cough, stomachache, fever, inflammation, and fungal infections. Rhododendron also has economic, medicinal, and pharmacological importance. Rhododendron has been regarded as a rich source of secondary metabolites. Apart from aesthetic and sacred values, from past times, Rhododendron juice was prepared from the flowers to curb allergies, treat diabetes, and to deal with inflammations. Recent studies have shown several promising activities particularly relaxant, digestive enzyme, antioxidant, antimicrobial, antispasmodic, anticancer, and antagonistic effects. With the rapidly growing popularity of Rhododendron arboreum it is important to have a comprehensive reference for its nutritional benefits with the growing search for natural and health foods. This work aimed to review the recent advances in research carried out to date for purposive evaluation of nutritional quality and potential health benefits of Rhododendron arboreum for its utilization in food processing industries for composing novel value-added products, to achieve high consumer acceptability and health benefits.

Download Full-text

Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

International Journal of Molecular Sciences ◽

10.3390/ijms19113498 ◽

2018 ◽

Vol 19 (11) ◽

pp. 3498 ◽

Cited By ~ 19

Author(s):

Adriano Costa de Camargo ◽

Andrés R. Schwember ◽

Roberto Parada ◽

Sandra Garcia ◽

Mário Roberto Maróstica ◽

...

Keyword(s):

Phenolic Compounds ◽

Food Processing ◽

Emerging Market ◽

Health Benefits ◽

Value Added ◽

Health Improvement ◽

Plant Food ◽

Potential Health ◽

Safety Issues ◽

By Products

Plant foods, their products and processing by-products are well recognized as important sources of phenolic compounds. Recent studies in this field have demonstrated that food processing by-products are often richer sources of bioactive compounds as compared with their original feedstock. However, their final application as a source of nutraceuticals and bioactives requires addressing certain hurdles and challenges. This review discusses recent knowledge advances in the use of plant food processing by-products as sources of phenolic compounds with special attention to the role of genetics on the distribution and biosynthesis of plant phenolics, as well as their profiling and screening, potential health benefits, and safety issues. The potentialities in health improvement from food phenolics in animal models and in humans is well substantiated, however, considering the emerging market of plant food by-products as potential sources of phenolic bioactives, more research in humans is deemed necessary.

Download Full-text

Nutraceutical potentials of synergic foods: a systematic review

Journal of Ethnic Foods ◽

10.1186/s42779-019-0033-3 ◽

2019 ◽

Vol 6 (1) ◽

Cited By ~ 1

Author(s):

Tharani Devi Natarajan ◽

Janci Rani Ramasamy ◽

Kirthika Palanisamy

Keyword(s):

Chronic Diseases ◽

Health Benefits ◽

Nutrient Deficiency ◽

Value Added ◽

Well Being ◽

Active Role ◽

The Body ◽

Health Food ◽

Potential Health ◽

Nutrition Research

AbstractFood synergy is a concept of linking foods to health. Food consists of mixtures of nutrients, serving as a fuel for the body. When synergistic foods are put together, the evidence for potential health benefits becomes stronger than individual foods. Nutrient deficiency is a known phenomenon in many individuals, and synergy plays a very important role in combating the nutritional deficiency. Today’s consumer expresses high interest to build knowledge on the active role of food in their well-being, as well as in the prevention of non-transmissible chronic diseases. Functional foods and their active compounds play a vital role in preventing chronic diseases, improving immunity, and decreasing infections. The concept of synergy is an overthinking in nutrition research which can enhance effective dietary planning value added to the forthcoming nutrition research. This paper gives an overview of various synergic combinations of food components and their interactions within the food and with the human system to attain ideal health benefits.

Download Full-text

Membrane Bioreactor Technology for the Development of Functional Materials from Sea-Food Processing Wastes and Their Potential Health Benefits

Membranes ◽

10.3390/membranes1040327 ◽

2011 ◽

Vol 1 (4) ◽

pp. 327-344 ◽

Cited By ~ 9

Author(s):

Se-Kwon Kim ◽

Mahinda Senevirathne

Keyword(s):

Food Processing ◽

Membrane Bioreactor ◽

Health Benefits ◽

Functional Materials ◽

Potential Health ◽

Processing Wastes ◽

Food Processing Wastes

Download Full-text

Developments on the Bioactive Compounds and Food Uses of the Tubers: Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia)

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i1130380 ◽

2021 ◽

pp. 101-112

Author(s):

C. J. Mba ◽

H. O. Agu

Keyword(s):

Bioactive Compounds ◽

Health Benefits ◽

Value Added ◽

Colocasia Esculenta ◽

Production Costs ◽

Pest Infestation ◽

Xanthosoma Sagittifolium ◽

Anti Cancer ◽

Food Applications ◽

Nutritional Benefits

Two varieties of Cocoyam Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia) are experiencing renewed interest not only in Africa but also in the rest of the world. They are considered to be cheaper sources of carbohydrates than cereals or other bulbous crops because of their high calorie yield per hectare, low production costs, and relatively low susceptibility to insect and pest infestation. In addition to their nutritional benefits, they contain bioactive compounds such as polyphenols, proteins, mucilage, polysaccharides, lipids and anti-polyphenol antioxidants. These bioactive compounds have been shown to provide consumers with health benefits such as anti-cancer, anti-inflammatory, antioxidant and dyslipemic properties. Interestingly, you don't need to consume the raw tubers or leaves to get these numerous health benefits, as the different parts of the plants which are nutrient-dense, have been used in various food applications such as flour, chips, poi, syrup, weaning foods for babies, local delicacies, and starch production. These products compete favourably with products from other root and tuber crops. Therefore, this article describes various value-added products made from Cocoyam that can be consumed to reap the numerous health benefits associated with consuming Cocoyam.

Download Full-text

The health benefits of selective taxation as an economic instrument in relation to IHD and nutrition-related cancers

Public Health Nutrition ◽

10.1017/s1368980013000153 ◽

2013 ◽

Vol 16 (12) ◽

pp. 2124-2131 ◽

Cited By ~ 10

Author(s):

Astrid L Holm ◽

Mai-Britt Laursen ◽

Maria Koch ◽

Jørgen D Jensen ◽

Finn Diderichsen

Keyword(s):

Health Effects ◽

Burden Of Disease ◽

Health Benefits ◽

Value Added ◽

Fruit And Vegetables ◽

Exposure Level ◽

Danish Population ◽

Potential Health ◽

Life Years ◽

Potential Impact

AbstractObjectiveThe present study aimed to estimate the health benefits of selective taxation of healthy and unhealthy food commodities in relation to CVD and nutrition-related cancers.DesignThe potential health effects of a selective taxation scenario were estimated as changes in the burden of disease, measured by disability-adjusted life years, from health outcomes affected by the changes in food intake. The change in burden of a disease was calculated as the change in incidence of the disease due to a modified exposure level, using the potential impact fraction. Estimates of relative risk for the associations between various foods and relevant diseases were found through a literature search and used in the calculation of potential impact fractions.SettingThe study was based in Denmark, estimating the health effects of a Danish selective taxation scenario.SubjectsThe potential health effects of selective taxation were modelled for the adult Danish population.ResultsHalving the rate of value-added tax on fruit and vegetables and increasing the tax on fats would result in moderate reductions in the burden of disease from IHD, ischaemic stroke, and colorectal, lung and breast cancer (0·4–2·4 % change). The largest effect could be obtained through increased intake of fruit and vegetables (0·9–2·4 %).ConclusionsApplying selective taxation to healthy and unhealthy foods can moderately reduce the burden of disease in the Danish population.

Download Full-text

Mediterranean Raisins/Currants as Traditional Superfoods: Processing, Health Benefits, Food Applications and Future Trends within the Bio-Economy Era

Applied Sciences ◽

10.3390/app11041605 ◽

2021 ◽

Vol 11 (4) ◽

pp. 1605

Author(s):

Aikaterini Papadaki ◽

Vasiliki Kachrimanidou ◽

Iliada K. Lappa ◽

Effimia Eriotou ◽

Nikolaos Sidirokastritis ◽

...

Keyword(s):

Health Benefits ◽

Value Added ◽

Potential Health ◽

Novel Foods ◽

Balanced Diet ◽

Industry Applications ◽

Food Applications ◽

Potential Food ◽

Processing Steps ◽

Value Added Products

This review elaborates on the significance of Mediterranean raisins, focusing particularly on indigenous Greek varieties (e.g., Zante currants) as a previously overlooked traditional food, currently brought on the spotlight, resulting from the increased consumers’ awareness to improve wellness through diet modification. Recent studies on the effect of processing steps on final quality, along with findings on the potential health benefits raisins and currants elicit, are also presented. The development of novel functional food products to further exploit the nutritional value and the bioactive compounds of raisins is evidenced in view of indicating potential food industry applications. Moreover, valorization options of waste and by-product streams obtained from processing facilities are also proposed. Conclusively, raisins and currants should be further enhanced and incorporated in a balanced diet regime through the inclusion in novel foods formulation. Evidently, both the processing of the onset material and side-streams management, are essential to ensure sustainability. Hence, the article also highlights integrated biorefinery approaches, targeting the production of high-value added products that could be re-introduced in the food supply chain and conform with the pillars of bio-economy.

Download Full-text

Nutritional Quality of Millets and their Value Added Products with the Potential Health Benefits: A Review

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2021.1010.019 ◽

2021 ◽

Vol 10 (10) ◽

pp. 163-175

Author(s):

Pragya Mishra H. G. Prakash ◽

Suman Devi SeemaSonkar ◽

Shweta Yadav H. C. Singh ◽

D. R. Singh

Keyword(s):

Nutritive Value ◽

Health Benefits ◽

Value Added ◽

Potential Health ◽

Negative Effect ◽

Processing Techniques ◽

Agriculture And Food ◽

Modern Era ◽

Value Added Products

Raising population at global level needs solving the problems related to food and health due imbalance use of fast foods of high calories. The problems of obesity, diabetes, cardiac arrests, porous bones, depressions etc. are so called general diseases of modern era. So many cereals are available which economically feasible and tasty but not healthy. At present people are very conscious with health. Millets are one of the best solution to found highly nutritious and health benefits in pandemic era. Researchers are proving that millet has a better option to other cereals. It contains energy, protein, vitamins, minerals and phytochemicals. Value added products of millets are possible to solve negative effect of agriculture and food security. So the review focused on millet nutritive value, health benefits, processing techniques with their value added products to enhance consumption of health.

Download Full-text

Physico-chemical and Nutritional Evaluation of Cookies with Different Levels of Rosehip and Hibiscus Powder Substitution

Archives of Current Research International ◽

10.9734/acri/2019/v17i330109 ◽

2019 ◽

pp. 1-10

Author(s):

Surbhi Antarkar ◽

Anurag Sharma ◽

Anushka Bhargava ◽

Honey Gupta ◽

Ritu Tomar ◽

...

Keyword(s):

Crude Protein ◽

Health Benefits ◽

Value Added ◽

Proximate Analysis ◽

Phytochemical Analysis ◽

Potential Health ◽

Overall Acceptability ◽

Physico Chemical ◽

Total Antioxidant ◽

Different Levels

Aim: Food with high nutritional value is in great demand for proper functioning of body systems and potential health benefits. As a result, value-added foods or functional foods with higher level of dietary fiber and antioxidant have developed, especially in bakery products such as cookies. This study was aimed to develop and evaluate proximate composition, phenolic compounds, vitamin C content and sensory acceptance of cookies. Study Design: The formulations were prepared (20% rosehip powder and 15% hibiscus powder in formulation CF1, 15% rosehip powder and 20% hibiscus powder in formulation CF2, 15% rosehip powder and 15 % hibiscus powder in formulation CF 3) in a standard cookie recipe. Place and Duration of Study: Department Of Food Technology, ITM University Gwalior, Madhya Pradesh, (India), between June 2018 to February 2019. Methodology: The proximate analysis,phytochemical analysis and sensory analysis of cookies was done using standard AACC International procedures. Results: Cookies prepared from formulation second (15% rose hips and 25% hibiscus powder) was more acceptable than other formulations on the basis of sensory evaluation. Conclusion: The analysis revealed that the increment in substitution in flour has increased the health benefits of cookies when compared to control cookies. The substitution with Rose hips and Hibiscus powder has a significant share in enhancing the TPC content, Total antioxidant capacity and other bioactive compounds in cookies. For sensory quality the CF2 formulation (the overall acceptability) has found greatest in all formulations. Substitution with Rose hips and Hibiscus could bring much potential health benefits to the consumer by adding nutritional (crude fat, crude protein and crude fiber) as well as organoleptic properties.

Download Full-text