Phytochemical Composition of Different Botanical Parts of Morus Species, Health Benefits and Application in Food Industry

In recent years, mulberry has acquired a special importance due to its phytochemical composition and its beneficial effects on human health, including antioxidant, anticancer, antidiabetic and immunomodulatory effects. Botanical parts of Morus sp. (fruits, leaves, twigs, roots) are considered a rich source of secondary metabolites. The aim of our study was to highlight the phytochemical profile of each of the botanical parts of Morus tree, their health benefits and applications in food industry with an updated review of literature. Black and white mulberries are characterized in terms of predominant phenolic compounds in correlation with their medical applications. In addition to anthocyanins (mainly cyanidin-3-O-glucoside), black mulberry fruits also contain flavonols and phenolic acids. The leaves are a rich source of flavonols, including quercetin and kaempferol in the glycosylated forms and chlorogenic acid as predominant phenolic acids. Mulberry bark roots and twigs are a source of prenylated flavonoids, predominantly morusin. In this context, the exploitation of mulberry in food industry is reviewed in this paper, in terms of developing novel, functional food with multiple health-promoting effects.

Nutraceutical Properties in Flowers

Flowers are associated with human life since time immemorial. Beside aesthetic beauty, several flowers are used for edible purpose viz., rose, marigold, calendula, hibiscus, hollyhock, carnation, chrysanthemum, nasturtium, lotus, cosmos and pansies etc. These flowers have medicinal as well as nutritional values and are rich source of vitamins, antioxidants and mineral elements. The flowers are enriched with various pigments viz., chlorophyll, flavonoids, xanthophylls, carotenoids, betalains and anthocyanin that are generally used in coloring food, beverage, and textile and paper industries. Edible flowers have anticancer, anti-inflammatory, antitumor, antimicrobial and antimutagenic properties too. The flowers are used as vegetables and other purpose since time immemorial, however, flowers for supplementary health products is comparatively a new concept and therefore needs further research to utilize flowers as nutraceuticals.

Sentiment Analysis for Depression Based on Social Media Post by Using Natural Language Processing

Presently Research Center expresses that, 72% of public uses some sort of social media. More than 300 million individual experiences the depression and despondency, just a small amount of them get sufficient treatment. Discouragement is the main source of incapacity worldwide and almost 800,000 individuals consistently loss their life because of suicide. Suicide is the subsequent driving reason for death among teenagers. Our idea is to suggest solution for this problem. Social Media gives an extraordinary chance to change early depressions, especially in youngsters. Consistently, around 6,000 Tweets are tweeted per second, 350,000 tweets per minute, 500 million tweets each day and around 200 billion tweets each year. By using this rich source of data and information, can efficient model which provides report of person’s depression symptoms will be designed. In this model an algorithm that can examine Tweets Expressing self-assessed negative features by analyzing linguistic markers in social media posts.

INTERNAL NATURAL TRANSFORMATIONS AND FROBENIUS ALGEBRAS IN THE DRINFELD CENTER

For ℳ and $$ \mathcal{N} $$ N finite module categories over a finite tensor category $$ \mathcal{C} $$ C , the category $$ \mathrm{\mathcal{R}}{ex}_{\mathcal{C}} $$ ℛ ex C (ℳ, $$ \mathcal{N} $$ N ) of right exact module functors is a finite module category over the Drinfeld center $$ \mathcal{Z} $$ Z ($$ \mathcal{C} $$ C ). We study the internal Homs of this module category, which we call internal natural transformations. With the help of certain integration functors that map $$ \mathcal{C} $$ C -$$ \mathcal{C} $$ C -bimodule functors to objects of $$ \mathcal{Z} $$ Z ($$ \mathcal{C} $$ C ), we express them as ends over internal Homs and define horizontal and vertical compositions. We show that if ℳ and $$ \mathcal{N} $$ N are exact $$ \mathcal{C} $$ C -modules and $$ \mathcal{C} $$ C is pivotal, then the $$ \mathcal{Z} $$ Z ($$ \mathcal{C} $$ C )-module $$ \mathrm{\mathcal{R}}{ex}_{\mathcal{C}} $$ ℛ ex C (ℳ, $$ \mathcal{N} $$ N ) is exact. We compute its relative Serre functor and show that if ℳ and $$ \mathcal{N} $$ N are even pivotal module categories, then $$ \mathrm{\mathcal{R}}{ex}_{\mathcal{C}} $$ ℛ ex C (ℳ, $$ \mathcal{N} $$ N ) is pivotal as well. Its internal Ends are then a rich source for Frobenius algebras in $$ \mathcal{Z} $$ Z ($$ \mathcal{C} $$ C ).

Drugs from Marine Sources

Throughout history, natural products have afforded a rich source of compounds that have found many applications in the fields of pharmacology [...]

Pharmacognostic, antioxidant and acute toxicity studies of Vitellaria paradoxa stem bark and root extracts

Most of biochemical reactions in the body generates Reactive Oxygen Species (ROS)which are involved in the pathogenesis of oxidative stress-related disorders like diabetes,nephrotoxicity, cancer, cardiovascular disorders, inflammation and neurological isorders. Antioxidants are used to protect the cells or tissues against potential attack by ROS. Most medicinal plants possess a rich source of antioxidants such as flavonoids, phenols, tannins, alkaloids among others. These phytochemicals are currently pursued as an alternative and complimentary drug. The study was carried out to ROS. Most medicinal plants possess a rich source of antioxidants such as flavonoids, phenols, tannins, alkaloids among others. These phytochemicals are currently pursued as an alternative and complimentary drug. The study was carried out to determine Pharmacognostic, antioxidant and acute toxicity of Vitellaria paradoxa root and stem bark. The Vitellaria paradoxa was extracted with water and methanol, screened for their phytochemical properties and antioxidant effects. Chemo-microscopical studies revealed the presence of cellulose cell wall, lignin, calcium oxalate crystals, tannins, starch and mucilage while calcium carbonate was absent in the stem bark but present in the root. The average moisture contents were 7.30% and 6.80% in stem bark and root respectively. The water and ethanol/alcohol extractives were 24.0% and 20.0% for stem while 25.50% and 19.0% for the root respectively. Alkaloid, flavonoids, saponins, tannins, steroids, triterpenes, carbohydrate and phenols were detected in both aqueous and methanol extracts while anthraquinones was absent in all the extracts. The DPPH radical scavenging ability of the extract showed the following trend Ascorbic acid ˃ Stem bark extract˃ Root extract. Toxicity of the samples was expressed as LD50, it was found above 5000 mg/kg and did not cause mortality in all the tested rats. These results suggested that Vitellaria paradoxa root and stem bark have moderate antioxidant potentials. Further study is necessary for isolation and characterization of active antioxidant agents which can be used to treat various oxidative stress related diseases.

Bioprocessing of Shrimp Waste Using Novel Industrial By-Products: Effects on Nutrients and Lipophilic Antioxidants

The production of marine foods is on the rise, and shrimp is one of the most widely consumed. As a result, a considerable amount of shrimp waste is generated, becoming a hazardous problem. Shrimp waste is a rich source of added-value components such as proteins, lipids, chitin, minerals, and carotenoids; however, new bioprocesses are needed to obtain these components. This work aimed to characterize the chemical and nutraceutical constituents from the liquor of shrimp waste recovered during a lactic acid fermentation process using the novel substrate sources whey and molasses. Our results showed that the lyophilized liquor is a rich source of proteins (25.40 ± 0.67%), carbohydrates (38.92 ± 0.19%), minerals (calcium and potassium), saturated fatty acids (palmitic, stearic, myristic and lauric acids), unsaturated fatty acids (oleic acid, linoleic, and palmitoleic acids), and astaxanthin (0.50 ± 0.02 µg astaxanthin/g). Moreover, fermentation is a bioprocess that allowed us to obtain antioxidants such as carotenoids with an antioxidant capacity of 154.43 ± 4.73 µM Trolox equivalent/g evaluated by the ABTS method. Our study showed that liquor from shrimp waste fermentation could be a source of nutraceutical constituents with pharmaceutical applications. However, further studies are needed to separate these added-value components from the liquor matrix.

Comparison of the Content of Selected Bioactive Components and Antiradical Properties in Yoghurts Enriched with Chia Seeds (Salvia hispanica L.) and Chia Seeds Soaked in Apple Juice

Due to the fact that consumers are looking for new, health-promoting products, there is a growing interest in various ingredients with a high biological activity that could enrich conventional foods. As is known, chia seeds are a rich source of various health-promoting compounds. The objective of this study was to determine the content of selected biologically active compounds and their antioxidant properties by means of DPPH●, ABTS+●, and the ability to chelate Fe (II) ions in chia seeds and yoghurts with the addition of these seeds and seeds soaked in apple juice. It was found that chia seeds are a rich source of bioactive ingredients with beneficial effects on human health—especially polyphenols. All the extracts showed antioxidant properties against the radicals used. The addition of seeds to yoghurt contributed to the presence of polyphenols, while soaking in apple juice resulted in a higher content of polyphenols in yoghurts. The enriched yoghurt extracts showed antioxidant properties against DPPH radicals and the ability to chelate Fe (II) ions. The addition of seeds soaked in apple juice significantly influenced the antioxidant activity against ABTS radicals. The addition of seeds (plain and soaked) did not cause significant changes in the pH of the yoghurts.