Food Allergy and Food Poisoning

Taken into account data from which is considered a product not safe, estimate the safe level of a contaminant on food, for example, always have many unavoidable uncertainties. It cannot be overemphasized enough, that this also happens as in any other human activity. In most cases, we hope, to define as clearly as possible the eventual risk associated with particular conditions of exposure to a given substance in food. There are numerous toxic compounds that reside naturally in certain foods that unable these to be consumed above certain limits or even are fully prohibited in some other countries. Chapter starts with a clear explanation of differences and relationships between food allergy and food poisoning, continued with main allergens in food and main toxics. Finally, authors summarize different origins of toxins and allergens (natural from foods, from additives, pollutants and food processing).

Exploring the Potentials of Antioxidants in Retarding Ageing

In retrospect to the rise in the occurrence of ageing related disorders and the everlasting desire to overcome ageing, exploring the causes, mechanisms and therapies to curb ageing becomes relevant. Reactive Oxygen Species (ROS) are commonly generated during normal growth and development. However abiotic and biotic stresses enhance the level of ROS which in turn pose the threat of oxidative stress. Ability to perceive ROS and to speedily commence antioxidant defenses is crucial for the survival as well as longevity of living cells. Therefore living organisms are bestowed with antioxidants to combat the damages caused by oxidative stress. This chapter aims to elucidate an overview of the process of ageing, generation and enhancement of reactive oxygen species, damages incurred by oxidative stress, its amelioration strategies, therapeutic and biotechnological potentials of antioxidants and various sources of bioactive compounds significant in retardation of aging process.

Antioxidants as Functional Foods in Metabolic Syndrome

In the recent years, there has been a great deal of attention in investigating the disease preventive properties of functional foods. Particularly, impact of the antioxidant property of functional foods in reducing the risk or progression of chronic diseases has gained considerable interest amongst researchers and practitioners. Free radicals such as reactive oxygen species are generated in the body by exposure to a number of physiochemical or pathological mechanisms. It is imperative to preserve a balance between the levels of free radicals and antioxidants for routine physiological function, a disparity of which would accelerate oxidative stress. Increased oxidative stress and associated consequences in metabolic disorders such as obesity, cardiovascular diseases and diabetes has warranted the need for exogenous antioxidant concentrates derived from natural foods to alleviate the adverse effects. This chapter provides an overview on the efficacy of functional foods in reducing free radical-mediated damage in metabolic syndrome.

Breeding for Improving Human Nutrition and Grain Quality through Biofortification of Traditional Land Races and Improved Cultivars in Rice (Oryza sativa L.)

Rice (Oryza sativa L.) which belongs to the family poaceae, is the life and the prince among cereals as this unique grain helps to sustain two thirds of the world's population. India have traditionally been used or rice cultivation due to availability of water and conductive soil (Nadesa panic). Rice was grown in 155.30 million hectares and around 600 million tonnes of rice harvested each year globally. About 114 countries produce rice with China and India supporting 50 per cent of total production. India stands first in area under cultivation (41.85 mha) and ranks second in production, where as China ranks first in production with just half of the area. India's production is 89.13 million tonnes with a productivity of 2130 kg/ha. Among the rice producing states of India, Tamil Nadu ranks sixth in production (6.53 million tonnes) and second in productivity of 3918 kg/ha with an area of 20.16 lakh ha (Season and Crop Report, 2012). Local farmers in such farming systems retain the traditional varieties based on their knowledge of the quality of the rice varieties and their adaptation to varying agro-ecological situations created by diverse seasons and land situations (Tapasi das & Ashesh Kumar Das, 2014). Among the major micronutrient deficiencies common in rice consuming countries, iron and zinc deficiencies (“hidden hunger”), affect over three billion people worldwide, mostly in developing countries (Welch & Graham, 2004).

Perspective Uses of Essential Oils in Functional Foods and Antimicrobial Packaging Material

Functional foods are recently introduced to assure superior nutritional quality; contain biologically active compounds in defined amounts. These foods have to be effectively packaged and stored in order to prevent microbial spoilage and risk of food borne infections. Recently, food technologists and scientists are formulating the Essential Oil (EOs) containing functional foods. The antibacterial, antifungal, antioxidant and anti-carcinogenic properties of EOs have been proved by a number of researchers. Health conscious consumers prefer natural additives, hence these volatile oils due to their green image can be safely used as a replacement of synthetic preservatives. The shelf life of functional foods can be improved by antimicrobial packaging incorporating EOs and their derivatives in the edible films and coatings. EOs can be easily fabricated as microencapsules and nanoparticles, which increases their stability and solubility. Hence EOs are considered as the most usable additives in future functional foods.

Phytonutrients of Nutraceutical Importance

Phytotherapy re-emerged in the latest years as a healing system accepted and spread worldwide, and different molecules have been investigated due to their benefits to health. Nutraceutical formulations, which allow the intake of phytonutrients (generally in low levels in plant food) in concentrations that are enough to achieve the desired outcomes, represent feasible alternatives to improve general health and to prevent and treat varied diseases. Notwithstanding the incompleteness of an evidence-based clinical use of nutraceuticals, many questions remain unanswered regarding their global effects in humans and animals. Thus, the aim of this chapter is to provide recent evidence on chemical and pharmacological features of the main phytonutrients explored in nutraceutical formulations, focusing antimicrobial, antioxidant and antiproliferative potentials. Also, some insights on drug-phytonutrients interactions will be discussed.

Biogenesis of Conjugated Linoleic Acids

One of the key areas in animal husbandry is to improve the quality (nutritional value) of dairy and meat products by enriching them with Conjugated Linoleic Acids (CLAs) like (cis-9, trans-11)- and (trans-10, cis-12)-octadecadienicacids; the former (rumenic acid) predominates all the CLAs. Though Vaccenic Acid (VA) is the immediate precursor of rumenic acid, dietary unsaturated fatty acids like Oleic Acid (OA), Linoleic Acid (LA) and a-Linolenic Acid (ALA) are the distant precursors of CLAs; and that CLA and VA are formed as intermediates during the biohydrogenation of the dietary OA, LA and ALA into fully saturated stearic acid. The mutual inter-relationship of rumen microbiota encompassing bacteria, protozoa and fungi facilitates the biohydrogenation process. Thus, this chapter critically evaluates the knowledge accumulated during the past four decades on the precursor of CLAs, micro-organisms involved in the production of CLA, the mechanism of biohydrogenation, and chemical synthesis of CLA, coupled with the rationale for biohydrogenation and factors affecting the production of CLA.

Bioactive Compound Analysis of Coriandrum Sativum L against Microbial Keratitis

In recent years, multiple drug resistance has been developed due to indiscriminate use of existing drugs in the treatment of infectious diseases. One such herbal drug is Coriandrum Sativum L that possesses potential pharmaceutical activities and used in several ayurvedic formulations. Keratitis caused by bacteria, viruses, fungi and parasites. The main goal of this study is to evaluate the antibacterial, antifungal activity, anti-oxidant activity and anti-inflammatory activity of Coriandrum Sativum L leaves and seeds using various organic solvent of plant extract against keratitis disease. The present study carried out the effect on various organic solvents extract of leaves and seeds of Corindrum sativum not only on the bacterial and fungal populations isolated from the conjunctivitis infected eyes but also to screen the phytochemical, anti-inflammatory and in vitro antioxidant potential of the leaf and seed extracts.

Millets as an Integral Part of Nutritional Diet in India

Millets are small grained cereals belonging to the family Gramineae and they include major millets and minor millets. Millets are quite important from the point of food and nutritional security at regional and house hold level. In India's dry lands, they play a significant role in meeting food and fodder requirements of farming communities. Millets are found to have high nutritive value comparable and even superior to major cereals with respect to protein, energy, vitamins and minerals. They are also rich sources of phytochemicals and micronutrients. Since millet is gluten-free, it is an excellent option for the people who are suffering from atherosclerosis, diabetics and heart disease. In the face of increasing population and stagnant wheat and rice production, millets can be a promising alternative in solving the problem of food insecurity and malnutrition, because of their sustainability in adverse agro-climatic conditions. These crops have substantive potential in broadening the genetic diversity of the food basket and ensuring improved food and nutrition security.

Dietary Fibers and their Role as Functional Food for Human Health

This chapter mainly summarizes the sources of dietary fibers and how they act as functional food for benefiting the human health. Dietary fibers could be soluble and insoluble in water and the major sources are fruits, vegetables, nuts and whole grains. Dietary fibers play role in the control of various disorders like cardiovascular diseases, digestive disorders, diabetes, obesity and colonic cancer. Dietary fibers benefit the human health by acting through various mechanisms in the gastrointestinal tract. According to the WHO recommendations at least 25 g of dietary fiber per day should be consumed. Effect of food processing practices on the physiochemical and functional properties of dietary fibers is also covered in this chapter.