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Lycopene: Implications for Human Health–A Review
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Lycopene is one of the six major dietary and serum carotenoids, and a potent antioxidant and anti-inflammatory agent. A large and growing body of scientific evidence supports the role of lycopene in multiple areas of health, including cancer, prostate, cardiometabolic, lung, skin, and liver health, and elucidates lycopene’s mechanisms of action. This paper provides an overview of several benefit areas, specifically prostate, testes, cardiovascular, liver and skin health.
Keywords
Lycopene; Carotenoids; Cardiovascular disease (CVD); Human health.
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Current Issue
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Physico-Chemical, Surface and Thermal Properties of Date Palm Pollen as a Novel Nutritive Ingredient
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Background
Date palm pollen (DPP) is a natural product well-known in folk medicine in the Arab world. It is used to improve the fertility of human beings and studies have tested this activity on rabbits and rats. In the region of Sfax from Tunisia, a huge quantity of DPP could be discarded. Taking into account of the richness of this typical product of different components and of the trend of producing food supplements that could be sold at medium price comparing with the existing product, DPP was analyzed on the basis of physical and chemical properties in order to promote its use as a techno-functional ingredient in the agri-food and pharmaceutical field.
Results
X-ray diffraction showed that DPP is characterized by an amorphous structure which leads to better techno-functional properties while stored in a water-air-tight container. Findings proved that DPP is capable to reduce the surface tension. Collected data from thermal analysis proved that DPP is thermally stable during storage and in different food systems.
Conclusion
The present study demonstrated that DPP could be used in the agri-food and pharmaceutical field. The obtained results help to define the suitable storage conditions of DPP and to predict its behavior when used as an ingredient. DPP can be used as a whole in food formulations or after extracting protein which is the main responsible agent for surfactant property. DPP proteins might be used as a food supplement in commercial sports nutrition products that can be sold at medium prices compared to some existing products.
Keywords
Date palm pollen; Physico-chemical; Morphology; Surface; Thermal.
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Product Development and Quality Evaluation of Biscuit and Ready-to-Eat Snack from Cowpea-wheat Flour Blends
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Aim
The research was conducted with the aim to develop biscuit and ready-to-eat snack product from cowpea flour incorporated with wheat flour.
Methods
The wheat and cowpea flour blends were prepared in five blending ratios including B1 (90:10), B2 (40:60), B3 (65:35), B4 (78:22), and B5 (53:47); respectively. The D-optimal mixture design software was used for flour blend formulation. Biscuit and extrudate products from cowpea and wheat blends were analyzed. Quality characteristics parameter used for value-added products includes physical, functional, proximate, mineral and microbial quality. Furthermore, bioactive components and sensory quality evaluation were also investigated. The biscuit samples were prepared at a baking temperature of 205 °C for 10-minutes holding time. The extrudate samples were also manufactured at feed moisture (18 and 21%), barrel temperature (100, 110 and 120 °C) and screw speed (175 and 220 rpm).
Results
The result for crude protein analysis of biscuit (B3) and extrudate (Ex-3) samples was revealed that 15.972±0.125, and 15.915±0.251; respectively. The result for microbial quality analysis of biscuit (B3) and extrudate (Ex-3) samples was also shown as aerobic bacteria count of 44×10-5, 42×10-5 and yeast and mold (un-detected); respectively. The highest overall sensory evaluation of biscuit (B3) and extrudate (Ex-3) samples score were found 7.6 and 7.14; respectively.
Conclusion
Based on quality evaluation parameters, 35% cowpea flour with 65% of wheat flour blending ratio reveled sensor acceptable for biscuit production and manufacturing of ready-to-eat snack.
Keywords
Biscuit; Cowpea; D-optimal mixture; Extrudate products; Wheat.
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Therapeutic Value of Garlic (Allium sativum): A Review
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Garlic (Allium sativum) is a source of medicine in many ways in human beings in routine life as well as in animals and its leaves, flowers, and cloves have been used in traditional medicine for a long time. Research in recent decades has shown widespread pharmacological and therapeutic effects of A. sativum and its organosulfur compounds especially allicin. The most important chemical constituents of this plant are organosulfur compounds such as allicin, diallyl disulphide, S-allylcysteine, and diallyl trisulfide. These chemicals were used for the treatment of inflammation, cancer, blood pressure, atherosclerosis, and hyperlipidemia as praised by several authors. Additionally, extracts of garlic have been used to treat various diseases and have shown anti-viral, anti-bacterial, anti-fungal, anticoagulative and antioxidant effects. However, few adverse effects have been found with garlic are nausea and vomiting when high quantity consumed. To review the therapeutic values of garlic and its importance in human and veterinary practices. Garlic is safe and rich sources of biologically active compounds with low toxicity. Further studies are needed to confirm the safety and quality of the plants to be used by clinicians as therapeutic agents.
Keywords
Allium sativum; Therapeutic values; Antibacterial; Antifungal; Antiviral; Anticancer; Anticoagulative; Antioxidant;
Anti-inflammatory.
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Application of Antioxidants in Food Processing Industry: Options to Improve the Extraction Yields and Market Value of Natural Products
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Evaluation of Different Varieties of Pea under Agro-Climatic Conditions of Gilgit-Baltistan
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Influence of Heat Treatment and Microfiltration on the Milk Proteins Properties
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Demonstration of Technologies and Training of Growers for Handling and Value Addition of Fruits and Vegetables in Gilgit-Baltistan
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Contamination Status of Water, Fish and Vegetable Samples Collected from a Heavy Industrial Area and Possible Health Risk Assessment
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Previous Issue
Application of Antioxidants in Food Processing Industry: Options to Improve the Extraction Yields and Market Value of Natural Products
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Evaluation of Different Varieties of Pea under Agro-Climatic Conditions of Gilgit-Baltistan
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Influence of Heat Treatment and Microfiltration on the Milk Proteins Properties
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Abstract [+]
Heat treatments are the established food technology for commercial processing of milk. However, degradation of valuable nutrients in milk (as proteins) and its sensory characteristics occur during these processes due to substantial heat exposure. The most important reactions that occur during milk heat treatment are the whey proteins denaturation, its interactions with the casein
micelles and aggregation/dissociation of the casein micelles. Microfiltration represents an emerging food processing technology allowing gentle milk preservation at lower temperatures for similar, or better, nutritive value, microbial removal, and shelf stability. Thus, the aim of this work is to review the existing studies on the effects of microfiltration on milk proteins by comparing with the effects of heating treatments.
Demonstration of Technologies and Training of Growers for Handling and Value Addition of Fruits and Vegetables in Gilgit-Baltistan
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The present activity was conducted to execute fruit handling, processing, preservation, dehydration and value addition trainings in Gilgit-Baltistan, to control wastages/losses of fruits and vegetable which is above 60% of total production.
To prepare fruit pulp for fruit preservation using potassium metabisulphite (K2O5S2). To develop household level methods for development of value added products like fruit jam, tomato paste, mix vegetable pickle and dehydrated apricot.
The research work for method development was carried out at Pakistan Council of Scientific & Industrial Research (PCSIR) Skardu, Gilgit-Baltistan, Pakistan. Methods were developed with recommended dosages of chemical preservatives. A total of two days training courses were conducted focusing fruit handling, processing, preservation, dehydration and value addition of fruits and vegetables at 4 different locations in 4 districts of Gilgit-Baltistan (Skardu, Diamer, Hunza and Shigar).
The research work for method development was carried out at Pakistan Council of Scientific & Industrial Research (PCSIR) Skardu, Gilgit-Baltistan, Pakistan. Methods were developed with recommended dosages of chemical preservatives. A total of two days training courses were conducted focusing fruit handling, processing, preservation, dehydration and value addition of fruits and vegetables at 4 different locations in 4 districts of Gilgit-Baltistan (Skardu, Diamer, Hunza and Shigar).
The basic objectives of training were to control wastages/losses of fruits, income generation of fruit growers through sale of fruit, value added products and to contribute to ensure food security issue in Gilgit-Baltistan.
Contamination Status of Water, Fish and Vegetable Samples Collected from a Heavy Industrial Area and Possible Health Risk Assessment
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Aim
The present study was conducted to extract information about heavy metal pollution in water of Karnaphuli river and to assess the risk to public health occurred from consumption of heavy metal contaminated foodstuff like fish and vegetables collected from the adjacent area of Karnaphuli river which receives a huge amount of industrial and domestic wastes from kalurghat heavy industrial area, Chittagong, Bangladesh.
Methods
Energy Dispersive X-ray Fluorescence (EDXRF) Spectrometer (Model: Epsilon 5) was used as major analytical technique for determining elemental concentration. For assessing toxicity level of analyzed foodstuffs and associate health risk problem some indices like metal pollution index (MPI), health risk index (HRI) and hazard index (HI) were also estimated.
Results
The mean value of physicochemical properties like pouvoir hydrogène (pH), electrical conductivity (EC), total dissolved solid (TDS), salinity of river water were found 6.8, 745.5 μS/cm, 458.2 mg/L, 747.4 μS respectively showing that those values are much lower than the Department of Environment (DoE) of Bangladesh suggestive value, indicating safe for irrigation but EC and salinity are higher than the DoE suggestive value for drinking water. In water, the mean concentration of heavy metals in Karnaphuli river was found in the sequence of Fe>K>Cr>Mn>Zn>Cu>As=Ni=Hg>Pb. Chromium, Manganese, Iron, Zinc, and Mercury concentrations are higher than World Health Organization (WHO) standard 2011, United States Environmental Protection Agency
(USEPA) 2009 and Bangladesh Standard for drinking water but other elements are within the safe limit. All metal concentrations in water are below the Bangladesh Standard for Irrigation except Iron (Fe). The decreasing trend of heavy metals (mean) in all the vegetable was Fe>Zn>Cu>Cr>Ni>Pb>Co and for all fish was Fe>Mn>Zn>Cr>Ca>Se>Co>Cu>K. Metal pollution index (MPI) for fish and vegetable is high enough to cause any detrimental effect on human. Estimated daily intake (EDI) value for fish followed a decreasing sequence Fe>Mn>Zn>Cr>Cu>Ni=As>Pb and for vegetable samples Fe>Zn>Cu>Mn>Cr>Ni>Pb>As respectively. Health risk assessment (HRI), and hazard index (HI) value are less than one for fish but HI value is greater than one for most of the vegetable samples analysed.
Conclusion
From the overall study it can be concluded that the mean value of physicochemical parameters (pH, EC, TDS, salinity) in river water were much lower than the DoE of Bangladesh suggestive value, indicating safe for irrigation but not safe for drinking. Fishes are safer for human consumption than vegetables collected from that particular area and hence, suggested to consume those vegetables at lower amount in the diet to reduce any detrimental effect.
Keywords
Health risk index (HRI); Hazard index (HI); Metal pollution index (MPI); Toxic effect; Vegetables; Fishes.
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Editor-in-Chief
George F. Grant, PhD
Professor World Organization of Natural Medicine CEO and Founder of International Academy of Wellness (IAW) 1111 Finch Ave., West of Dufferin, Suite 405 M3J 2E5 North York, Ontario M3J 2E5, Canada
Associate Editors
Cheryl Reifer, PhD, RD, LD
Interim VP, Scientific Affairs Consultant Sprim Advanced Life Science President Cheryl J. Reifer, LLC 4601 Cape Charles Dr. Plano TX 75024, USA
Deepti Dabas, PhD
Lead Scientist Kalsec Inc. 3713 West Main Street Kalamazoo 49006, Michigan, USA
Farouk M. F. El-Sabban, PhD
Professor Department of Nutrition and Physiology College of Life Sciences Kuwait University Jamal Abdul Nasser Street, Kuwait