Exploring Potential Therapeutic Properties of Camel Milk

2020 ◽  
pp. 123-154 ◽  
Author(s):  
Omar Amin Alhaj
Keyword(s):  
Functional Properties ◽  
Nutritive Value ◽  
Health Benefits ◽  
Camel Milk ◽  
Antidiabetic Activity ◽  
Potential Health ◽  
Anti Cancer ◽  
Therapeutic Properties ◽  
Available Information ◽  
Antihypertensive Properties

This chapter highlights the potential health benefits of camel milk including antioxidant, anti-cancer activity, antihypertensive properties, antidiabetic activity, antimicrobial activity, hypoallergenicity activity, and anti-Crohn's disease. In addition to the most recent identified functional properties of camel milk. The bioactivity of conjugated linoleic acid (CLA), D and L amino acid, as well as oligosaccharide in camel milk will be also discussed. The proposed mechanisms behind these properties and potential health benefits are explained. This chapter also describes composition and nutritive value of camel milk and their association to functional properties. The current available information in the literature on camel milk is covered too.

Functional Properties of Camel Milk

2018 ◽  
pp. 481-498
Author(s):  
Omar Amin Alhaj
Keyword(s):  
Linoleic Acid ◽  
Functional Properties ◽  
Antioxidant Activities ◽  
Milk Composition ◽  
Health Claims ◽  
Camel Milk ◽  
Converting Enzyme ◽  
Potential Health ◽  
Anti Cancer ◽  
Available Information

This chapter focuses on the potential health benefits of camel milk including angiotension I-converting enzyme-inhibitory, anti-cancer and antioxidant activities, antidiabetic, antimicrobial and hypoallergenicity effects. The bioactivity of oligosaccharide, conjugated linoleic acid and D-amino acid in camel milk is provided. The proposed mechanisms behind these bioactive components and potential health claims are explained. This chapter also describes camel milk composition, nutritional value, production and population. The current available information in the literature on camel milk is not abundant. More research is needed to give better understanding on functional properties of camel milk.

Functional Properties of Camel Milk

2017 ◽  
pp. 147-164
Author(s):  
Omar Amin Alhaj
Keyword(s):  
Linoleic Acid ◽  
Functional Properties ◽  
Antioxidant Activities ◽  
Milk Composition ◽  
Health Claims ◽  
Camel Milk ◽  
Converting Enzyme ◽  
Potential Health ◽  
Anti Cancer ◽  
Available Information

This chapter focuses on the potential health benefits of camel milk including angiotension I-converting enzyme-inhibitory, anti-cancer and antioxidant activities, antidiabetic, antimicrobial and hypoallergenicity effects. The bioactivity of oligosaccharide, conjugated linoleic acid and D-amino acid in camel milk is provided. The proposed mechanisms behind these bioactive components and potential health claims are explained. This chapter also describes camel milk composition, nutritional value, production and population. The current available information in the literature on camel milk is not abundant. More research is needed to give better understanding on functional properties of camel milk.

scholarly journals New legume sources as therapeutic agents

2002 ◽  
Vol 88 (S3) ◽  
pp. 287-292 ◽  
Author(s):  
Zecharia Madar ◽  
Aliza H. Stark
Keyword(s):  
Functional Foods ◽  
Health Benefits ◽  
Glycaemic Index ◽  
Therapeutic Agents ◽  
Lipid Lowering ◽  
Potential Health ◽  
Saponin Content ◽  
Daily Diet ◽  
Faba Beans ◽  
Therapeutic Properties

This review evaluates the potential health benefits of three legume sources that rarely appear in Western diets and are often overlooked as functional foods. Fenugreek (Trigonella foenum graecum) and isolated fenugreek fractions have been shown to act as hypoglycaemic and hypocholesterolaemic agents in both animal and human studies. The unique dietary fibre composition and high saponin content in fenugreek appears to be responsible for these therapeutic properties. Faba beans (Vicia faba) have lipid-lowering effects and may also be a good source of antioxidants and chemopreventive factors. Mung beans (Phaseolus aureus, Vigna radiatus) are thought to be beneficial as an antidiabetic, low glycaemic index food, rich in antioxidants. Evidence suggests that these three novel sources of legumes may provide health benefits when included in the daily diet.

scholarly journals Characterizing Eckol as a Therapeutic Aid: A Systematic Review

Marine Drugs ◽  
2019 ◽  
Vol 17 (6) ◽  
pp. 361 ◽  
Author(s):  
Bandana Manandhar ◽  
Pradeep Paudel ◽  
Su Hui Seong ◽  
Hyun Ah Jung ◽  
Jae Sue Choi
Keyword(s):  
Marine Algae ◽  
Therapeutic Potential ◽  
Health Benefits ◽  
Good Health ◽  
Relevant Information ◽  
Biological Applications ◽  
Potential Health ◽  
The Past ◽  
Therapeutic Properties ◽  
Marine Biosphere

The marine biosphere is a treasure trove of natural bioactive secondary metabolites and the richest source of structurally diverse and unique compounds, such as phlorotannins and halo-compounds, with high therapeutic potential. Eckol is a precursor compound representing the dibenzo-1,4-dioxin class of phlorotannins abundant in the Ecklonia species, which are marine brown algae having a ubiquitous distribution. In search of compounds having biological activity from macro algae during the past three decades, this particular compound has attracted massive attention for its multiple therapeutic properties and health benefits. Although several varieties of marine algae, seaweed, and phlorotannins have already been well scrutinized, eckol deserves a place of its own because of the therapeutic properties it possesses. The relevant information about this particular compound has not yet been collected in one place; therefore, this review focuses on its biological applications, including its potential health benefits and possible applications to restrain diseases leading to good health. The facts compiled in this review could contribute to novel insights into the functions of eckol and potentially enable its use in different uninvestigated fields.

scholarly journals Oats, more than just a whole grain: an introduction

2014 ◽  
Vol 112 (S2) ◽  
pp. S1-S3 ◽  
Author(s):  
Roger Clemens ◽  
B. Jan-Willem van Klinken
Keyword(s):  
New York ◽  
Dietary Fibre ◽  
Nutritive Value ◽  
Cardiovascular Health ◽  
Health Benefits ◽  
Chemical Properties ◽  
Potential Health ◽  
Processing Technologies ◽  
Food Regulation ◽  
International Experts

In May 2012, an oats workshop was held in New York to convene a group of international experts to discuss the implications and applications of oats relative to human health. These diverse experts represented disciplines including, but not limited to, epidemiology, food regulation, nutrition and food science, grain breeding and plant genetics, food processing, medicine and public-health policy. This ensuing series addresses three important aspects pertinent to oats: a brief overview of the dynamics of oats; the spectrum of established and emerging research in agriculture and health; and the options and opportunities for future applications of oats that extend beyond dietary fibre. Oats have many unique chemical properties, potential health benefits, agricultural challenges and nutrition-policy opportunities – but global production of oats appears to be falling. This is occurring despite contemporary research in the development of drought and infestation resistance and climate-adaptive cultivars and assessments of oats’ unique components (such as dietary fibre, lipids, β-glucan and avenanthramides) that may contribute to health benefits. This suggests that oats represent a promising grain in the whole-grains landscape. New insights have been created into benefits beyond cardiovascular health. Modern milling and processing technologies have been developed to retain the nutritive value and functional properties of oats and to assure a consistent foundation for global health policies.

Potential Health Benefits and Metabolomics of Camel Milk by GC-MS and ICP-MS

2016 ◽  
Vol 175 (2) ◽  
pp. 322-330 ◽  
Author(s):  
Syed Rizwan Ahamad ◽  
Mohammad Raish ◽  
Ajaz Ahmad ◽  
Faiyaz Shakeel
Keyword(s):  
Health Benefits ◽  
Camel Milk ◽  
Potential Health ◽  
Icp Ms

scholarly journals Exploring the relationship between exposure to technological and gastrointestinal stress and probiotic functional properties of lactobacilli and bifidobacteria

2016 ◽  
Vol 62 (9) ◽  
pp. 715-725 ◽  
Author(s):  
O.D. Amund
Keyword(s):  
Functional Properties ◽  
Health Benefits ◽  
Stress Conditions ◽  
Probiotic Properties ◽  
Negative Effects ◽  
Potential Health ◽  
Colonization Potential ◽  
Protective Strategies ◽  
Processing And Storage ◽  
The Impact

Strains of Lactobacillus and Bifidobacterium are considered probiotic because of their associated potential health benefits. Probiotics are commonly administered orally via incorporation into food products. Microorganisms for use as probiotics encounter stress conditions, which include acid, bile, osmotic, oxidative, heat and cold stresses. These can occur during processing and storage and during passage through the gastrointestinal tract, and can affect viability. Probiotic bacteria have to remain viable to confer any health benefits. Therefore, the ability to withstand technological and gastrointestinal stresses is crucial probiotic selection criteria. While the stress tolerance mechanisms of lactobacilli and bifidobacteria are largely understood, the impact of exposure to stressful conditions on the functional properties of surviving probiotic microorganisms is not clear. This review explores the potentially positive and negative relationships between exposure to stress conditions and probiotic functional properties, such as resistance to gastric acid and bile, adhesion and colonization potential, and tolerance to antibiotics. Protective strategies can be employed to combat negative effects of stress on functional properties. However, further research is needed to ascertain synergistic relationships between exposure to stress and probiotic properties.

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

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.

scholarly journals Moringa oleifera is a Prominent Source of Nutrients with Potential Health Benefits

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Zahidul Islam ◽  
S. M. Rashadul Islam ◽  
Faruk Hossen ◽  
Kazi Mahtab-ul-Islam ◽  
Md. Rakibul Hasan ◽  
...  
Keyword(s):  
Natural Products ◽  
Moringa Oleifera ◽  
Health Benefits ◽  
The Body ◽  
Plant Origin ◽  
Normal Functioning ◽  
Potential Health ◽  
Therapeutic Properties ◽  
Macro And Micronutrients ◽  
Almost All

Nowadays, the socioeconomic status has been changed a lot, so people are now more concerned about their life style and health. They have knowledge about the detrimental effects of synthetic products. That is why they are interested in natural products. Utilization of natural products of plant origin having fewer side effects has gained popularity over the years. There is immense scope for natural products that can intimate health benefits beyond traditional nutrients. Moringa oleifera is one such tree having tremendous nutritional and medicinal benefits. It is rich in macro- and micronutrients and other bioactive compounds which are important for normal functioning of the body and prevention of certain diseases. Leaves, flowers, seeds, and almost all parts of this tree are edible and have immense therapeutic properties including antidiabetic, anticancer, antiulcer, antimicrobial, and antioxidant. Most of the recent studies suggested that Moringa should be used as a functional ingredient in food. The aim of this review is to focus the use of Moringa oleifera as a potential ingredient in food products.

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