Pub Date : 2022-02-01DOI: 10.2174/1573401318666220201113532
Akash Kumar, Aarzoo Jangra, Jhilam Pramanik
Wastage of food is a big concern for the world. In summers, so many fruits are available like watermelon, muskmelon, etc.; musk melons are one of them that are consumed all over the world. Around 32 % of musk melon is wasted; it includes 5% seeds and 27% peel of the total weight. Seeds of musk melons have great nutritional benefits. They have a very large number of bioactive compounds like tocopherols, phospholipids, and sterols. Musk melon seeds have antimicrobial, anti-inflammatory, antioxidant, antidiabetic, anti-Alzheimer and diuretic properties and can be used to treat or prevent many diseases. Therefore, musk melon seeds can be used as a functional food.
{"title":"A Review of Functional Values of Melon Seeds","authors":"Akash Kumar, Aarzoo Jangra, Jhilam Pramanik","doi":"10.2174/1573401318666220201113532","DOIUrl":"https://doi.org/10.2174/1573401318666220201113532","url":null,"abstract":"\u0000\u0000Wastage of food is a big concern for the world. In summers, so many fruits are available like watermelon, muskmelon, etc.; musk melons are one of them that are consumed all over the world. Around 32 % of musk melon is wasted; it includes 5% seeds and 27% peel of the total weight. Seeds of musk melons have great nutritional benefits. They have a very large number of bioactive compounds like tocopherols, phospholipids, and sterols. Musk melon seeds have antimicrobial, anti-inflammatory, antioxidant, antidiabetic, anti-Alzheimer and diuretic properties and can be used to treat or prevent many diseases. Therefore, musk melon seeds can be used as a functional food.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46753717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-31DOI: 10.2174/1573401318666220131103007
Dutsadee Chinnapun
Background: The red and cream bambara groundnuts (Vigna subterranea (L.) Verdc.) are generally grown in Thailand. Bambara groundnut seeds must be cooked before consumption. However, the differential effects of processing methods on antioxidant activity of red and cream bambara groundnut seeds remain unknown Objective: This study aimed to investigate the antioxidant activity affected by steaming, boiling, and dry heating processes of red and cream bambara groundnut seeds. Methods: Red and cream bambara groundnut seeds were treated with steaming, boiling, and dry heating processes and the antioxidant compounds, superoxide anion radical scavenging activity (SOSA) and hydroxyl radical scavenging activity were evaluated. Results: Compared to the raw sample of red bambara groundnut seeds, all processing methods decreased total phenolic and tannin content. Only the steaming process caused a significant reduction in total flavonoid content. All processing methods increased the SOSA in the sample of red bambara groundnut seeds. Of them, boiling process produced the highest SOSA. However, only the steaming process caused an increase in hydroxyl radical scavenging activity of red bambara groundnut seed samples. For cream bambara groundnut seeds, only the dry heating process significantly reduced total phenolic, tannin, and flavonoid content compared to the raw sample. All processing methods decreased the SOSA in the sample of cream bambara groundnut seeds. Only the steaming process caused a significant increase in hydroxyl radical scavenging activity. Conclusion: All processes caused an increase in SOSA in red bambara groundnut seeds but caused the loss of SOSA in cream bambara groundnut seeds. Processing by steaming was more effective than the raw, boiling and dry heating for hydroxyl radical scavenging activity in both red and cream bambara groundnut seeds.
{"title":"Differential Effects of Processing Methods on Antioxidant Activity of Red and Cream Bambara Groundnut Seeds","authors":"Dutsadee Chinnapun","doi":"10.2174/1573401318666220131103007","DOIUrl":"https://doi.org/10.2174/1573401318666220131103007","url":null,"abstract":"\u0000\u0000Background: The red and cream bambara groundnuts (Vigna subterranea (L.) Verdc.) are generally grown in Thailand. Bambara groundnut seeds must be cooked before consumption. However, the differential effects of processing methods on antioxidant activity of red and cream bambara groundnut seeds remain unknown\u0000\u0000\u0000\u0000Objective: This study aimed to investigate the antioxidant activity affected by steaming, boiling, and dry heating processes of red and cream bambara groundnut seeds.\u0000\u0000\u0000\u0000Methods: Red and cream bambara groundnut seeds were treated with steaming, boiling, and dry heating processes and the antioxidant compounds, superoxide anion radical scavenging activity (SOSA) and hydroxyl radical scavenging activity were evaluated.\u0000\u0000\u0000\u0000Results: Compared to the raw sample of red bambara groundnut seeds, all processing methods decreased total phenolic and tannin content. Only the steaming process caused a significant reduction in total flavonoid content. All processing methods increased the SOSA in the sample of red bambara groundnut seeds. Of them, boiling process produced the highest SOSA. However, only the steaming process caused an increase in hydroxyl radical scavenging activity of red bambara groundnut seed samples. For cream bambara groundnut seeds, only the dry heating process significantly reduced total phenolic, tannin, and flavonoid content compared to the raw sample. All processing methods decreased the SOSA in the sample of cream bambara groundnut seeds. Only the steaming process caused a significant increase in hydroxyl radical scavenging activity.\u0000\u0000\u0000\u0000Conclusion: All processes caused an increase in SOSA in red bambara groundnut seeds but caused the loss of SOSA in cream bambara groundnut seeds. Processing by steaming was more effective than the raw, boiling and dry heating for hydroxyl radical scavenging activity in both red and cream bambara groundnut seeds.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47727335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-27DOI: 10.2174/1573401318666220127140859
Ankit, R. Malviya, Akanksha Sharma
The present review aims to describe an overview of quercetin with its various pharmacological effects. Quercetin is used as antioxidant, anticancer, antibacterial and antimicrobial, anti-inflammatory, antidiabetic, antihypertensive, antifungal, anti-allergic and antiproliferative agents, which are described in the manuscript. It is mainly obtained from plant resources, which is also described in the manuscript. The manuscript also focuses on describing the various studies related to quercetin which shows various pharmacological activities. It is concluded from the study that quercetin has shown an efficacious effect on various diseases.
{"title":"Sources, Properties and Pharmacological Effects of Quercetin","authors":"Ankit, R. Malviya, Akanksha Sharma","doi":"10.2174/1573401318666220127140859","DOIUrl":"https://doi.org/10.2174/1573401318666220127140859","url":null,"abstract":"\u0000\u0000The present review aims to describe an overview of quercetin with its various pharmacological effects. Quercetin is used as antioxidant, anticancer, antibacterial and antimicrobial, anti-inflammatory, antidiabetic, antihypertensive, antifungal, anti-allergic and antiproliferative agents, which are described in the manuscript. It is mainly obtained from plant resources, which is also described in the manuscript. The manuscript also focuses on describing the various studies related to quercetin which shows various pharmacological activities. It is concluded from the study that quercetin has shown an efficacious effect on various diseases.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47005197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-17DOI: 10.2174/1573401318666220117150459
Uroosa Noor, Shashi Soni, E. Gupta
Inclination of the world towards natural and super foods have intended the researchers and nutritionist to develop foods that are highly nutritious, feasible, eco-friendly as well as can act as an immuno-booster. Massive amounts of agro-industrial waste generation throughout the world have drawn attention for its utilization and transformation from waste to wealth. A healthy Indian diet includes food from all food groups in which one-fourth part of diet is covered by fruits and vegetables. Pomegranate (Punica granatum) and its various parts are one amongst the most familiar fruit for its therapeutic applications and wonderful flavor since traditional times. Million tons of pomegranate peels are produced per annum around the world and is a considerable source of phytochemicals, vitamins, minerals, and numerous bioactive compounds like phenolics, flavonoids, anthocyanins, flavonols, flavones etc. Consequently, providing many health benefits like cardio-protective, nephro-protective, hepato-protective, anticancer, antimutagenic, antidiabetic, antimicrobial, anti-inflammatory, antioxidative and many other chronic diseases. Its safety and efficacy for consumption had been proved by the incorporation in food products and industrial applications. The main aim of this chapter is to focus on the presence of vital bioactive compounds in pomegranate peel and their functional benefits on human health.
{"title":"Vital Bioactive Compounds Present in Punica granatum Peel and Its Functional Effects on Human Health","authors":"Uroosa Noor, Shashi Soni, E. Gupta","doi":"10.2174/1573401318666220117150459","DOIUrl":"https://doi.org/10.2174/1573401318666220117150459","url":null,"abstract":"\u0000\u0000Inclination of the world towards natural and super foods have intended the researchers and nutritionist to develop foods that are highly nutritious, feasible, eco-friendly as well as can act as an immuno-booster. Massive amounts of agro-industrial waste generation throughout the world have drawn attention for its utilization and transformation from waste to wealth. A healthy Indian diet includes food from all food groups in which one-fourth part of diet is covered by fruits and vegetables. Pomegranate (Punica granatum) and its various parts are one amongst the most familiar fruit for its therapeutic applications and wonderful flavor since traditional times. Million tons of pomegranate peels are produced per annum around the world and is a considerable source of phytochemicals, vitamins, minerals, and numerous bioactive compounds like phenolics, flavonoids, anthocyanins, flavonols, flavones etc. Consequently, providing many health benefits like cardio-protective, nephro-protective, hepato-protective, anticancer, antimutagenic, antidiabetic, antimicrobial, anti-inflammatory, antioxidative and many other chronic diseases. Its safety and efficacy for consumption had been proved by the incorporation in food products and industrial applications. The main aim of this chapter is to focus on the presence of vital bioactive compounds in pomegranate peel and their functional benefits on human health.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44476555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-17DOI: 10.2174/1573401318666220117115516
Poonam Painuly, Prachi Pachaury
The purpose of the present study is to map and address renowned authors, scientific annual production, collaboration indices, impact factors, and keyword and count objects towards the area of organic food products. The current analysis examined 140 research articles published in Science Citation Index (SCI) and Social Science Citation Index (SSCI) databases from 2002 to 2021. Additionally, the study conducted a bibliometric review on small but promising literature from the Web of Science database and included only highly cited articles. This study investigated that India has secured a position in the world for single country production and multiple country production. Besides this, the publication trend of organic food products showed enormous growth in recent times. This study also identified that “H” indexed authors such as Gracia A, DE Magistrist, and Albrecht SE showed their interest in organic food products and published many articles in this domain. For further research in relationship with different aspects of organic food products such as having proper knowledge and communication of organic food, it defines a preposition for future insight of the topic. Similarly, focuses upon the choice experiment of the consumers towards this domain and also uncovers the preposition in relation to organic food products for future research. The result also highlights the level of publication and scientific production of organic food products which has increased from 2002- 2021.
{"title":"Bibliometric Analysis of Highly Cited Articles on Organic Food Products","authors":"Poonam Painuly, Prachi Pachaury","doi":"10.2174/1573401318666220117115516","DOIUrl":"https://doi.org/10.2174/1573401318666220117115516","url":null,"abstract":"\u0000\u0000The purpose of the present study is to map and address renowned authors, scientific annual production, collaboration indices, impact factors, and keyword and count objects towards the area of organic food products.\u0000\u0000\u0000\u0000The current analysis examined 140 research articles published in Science Citation Index (SCI) and Social Science Citation Index (SSCI) databases from 2002 to 2021. Additionally, the study conducted a bibliometric review on small but promising literature from the Web of Science database and included only highly cited articles.\u0000\u0000\u0000\u0000This study investigated that India has secured a position in the world for single country production and multiple country production. Besides this, the publication trend of organic food products showed enormous growth in recent times. This study also identified that “H” indexed authors such as Gracia A, DE Magistrist, and Albrecht SE showed their interest in organic food products and published many articles in this domain.\u0000\u0000\u0000\u0000For further research in relationship with different aspects of organic food products such as having proper knowledge and communication of organic food, it defines a preposition for future insight of the topic. Similarly, focuses upon the choice experiment of the consumers towards this domain and also uncovers the preposition in relation to organic food products for future research. The result also highlights the level of publication and scientific production of organic food products which has increased from 2002- 2021.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44662100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-14DOI: 10.2174/1573401318666220114153509
Renu Saharan, Suresh Kumar, S. Khokra, Sunil Singh, A. Tiwari, V. Tiwari, B. Sahoo, Manish Kumar
Cyclic peptides have emerged as a promising class of organic compounds that possess polypeptide chains with a cyclic ring structure. There is a circular sequence of bonds in which the ring structure is formed via linkage between one end of the peptide bond and the other end with an amide bond or any other chemically stable bonds like ether, thioether, lactone, and disulfide. Generally, the cyclic peptides are isolated from natural resources like invertebrate animals, micro-organisms of marine habitats, and higher plants. These cyclic peptides possess unique structures with diverse pharmacological activities. Now a day, cyclic peptides possess superior therapeutic value due to several reasons such as greater resistance to enzymatic degradation (in vivo) and higher bio-availability. Some of these cyclic peptides are rich in leucine, proline while some have other amino acids as their major constituents. Numerous novel cyclic peptides isolated from natural sources are successfully developed as bioactive products. Recently, cyclic peptides derived from natural resources have attracted attention for exploring their numerous beneficial effects. Moreover, it is reported that natural cyclic peptides exhibit various therapeutic activities like an anthelmintic, ACE inhibitor, anti-tumor, microtubule inhibitor, anti-fungal, anti-malarial, and platelet aggregation inhibiting activity. In this review, various cyclic peptides are reported with structures and biological activities that are isolated from various natural sources. The natural cyclic peptides possess a wide spectrum of biological activities and can become a drug of the future for replacing the existing drugs which develop resistance
{"title":"A Comprehensive Review on Therapeutic Potentials of Natural Cyclic Peptides","authors":"Renu Saharan, Suresh Kumar, S. Khokra, Sunil Singh, A. Tiwari, V. Tiwari, B. Sahoo, Manish Kumar","doi":"10.2174/1573401318666220114153509","DOIUrl":"https://doi.org/10.2174/1573401318666220114153509","url":null,"abstract":"\u0000\u0000Cyclic peptides have emerged as a promising class of organic compounds that possess polypeptide chains with a cyclic ring structure. There is a circular sequence of bonds in which the ring structure is formed via linkage between one end of the peptide bond and the other end with an amide bond or any other chemically stable bonds like ether, thioether, lactone, and disulfide. Generally, the cyclic peptides are isolated from natural resources like invertebrate animals, micro-organisms of marine habitats, and higher plants. These cyclic peptides possess unique structures with diverse pharmacological activities. Now a day, cyclic peptides possess superior therapeutic value due to several reasons such as greater resistance to enzymatic degradation (in vivo) and higher bio-availability. Some of these cyclic peptides are rich in leucine, proline while some have other amino acids as their major constituents. Numerous novel cyclic peptides isolated from natural sources are successfully developed as bioactive products. Recently, cyclic peptides derived from natural resources have attracted attention for exploring their numerous beneficial effects. Moreover, it is reported that natural cyclic peptides exhibit various therapeutic activities like an anthelmintic, ACE inhibitor, anti-tumor, microtubule inhibitor, anti-fungal, anti-malarial, and platelet aggregation inhibiting activity. In this review, various cyclic peptides are reported with structures and biological activities that are isolated from various natural sources. The natural cyclic peptides possess a wide spectrum of biological activities and can become a drug of the future for replacing the existing drugs which develop resistance\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47025909","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-11DOI: 10.2174/1573401318666220111151531
Jéssica Petrine Castro Pereira, F. A. C. Pereira, C. Pimenta
Coffee is one of the most consumed beverages worldwide and is popular for its characteristic flavor and rich organoleptic properties. Based on published articles, the aims of this review are i) study the association between coffee consumption and benefits to human health; ii) the effects of coffee consumption on some pathologies; and iii) provide a description of coffee’s bioactive compounds. Coffee presents bioactive compounds, which include phenolic compounds, especially chlorogenic acid (caffeoylquinic acid), trigonelline, and diterpenes, such as cafestol and kahweol. These compounds are related to the beneficial effects for human health, including high antioxidant activity, antimutagenic activity, hepatoprotective action, reduced incidence of type 2 diabetes mellitus, reduced risk of cardiovascular diseases, decreased incidence of inflammatory diseases, reduced menopausal symptoms, and others. Coffee’s bioactive compounds are caffeine, chlorogenic acid, trigonelline, cafestol and kahweol, which are closely related to coffee’s beneficial effects. The present review clarified that the benefits of moderate coffee consumption outweigh the associated risks.
{"title":"Benefits of coffee consumption for human health: an overview","authors":"Jéssica Petrine Castro Pereira, F. A. C. Pereira, C. Pimenta","doi":"10.2174/1573401318666220111151531","DOIUrl":"https://doi.org/10.2174/1573401318666220111151531","url":null,"abstract":"\u0000\u0000Coffee is one of the most consumed beverages worldwide and is popular for its characteristic flavor and rich organoleptic properties.\u0000\u0000\u0000\u0000Based on published articles, the aims of this review are i) study the association between\u0000coffee consumption and benefits to human health; ii) the effects of coffee consumption on\u0000some pathologies; and iii) provide a description of coffee’s bioactive compounds.\u0000\u0000\u0000\u0000Coffee presents bioactive compounds, which include phenolic compounds, especially chlorogenic acid (caffeoylquinic acid), trigonelline, and diterpenes, such as cafestol and\u0000kahweol. These compounds are related to the beneficial effects for human health, including\u0000high antioxidant activity, antimutagenic activity, hepatoprotective action, reduced incidence of\u0000type 2 diabetes mellitus, reduced risk of cardiovascular diseases, decreased incidence of inflammatory diseases, reduced menopausal symptoms, and others. Coffee’s bioactive compounds are caffeine, chlorogenic acid, trigonelline, cafestol and kahweol, which are closely related to coffee’s beneficial effects.\u0000\u0000\u0000\u0000The present review clarified that the benefits of moderate coffee consumption\u0000outweigh the associated risks.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44798800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-04DOI: 10.2174/1573401318666220104124753
Aditya Manivannan Iyer, Vedika Dadlani, H. Pawar
Acrylamide is classified as a hazard whose formation in carbohydrate-rich food cooked at a high temperature has created much interest in the scientific community. The review attempts to comprehend the chemistry and mechanisms of formation of acrylamide and its levels in popular foods. A detailed study of the toxicokinetic and biochemistry, carcinogenicity, neurotoxicity, genotoxicity, interaction with biomolecules, and its effects on reproductive health has been presented. The review outlines the various novel and low-cost conventional as well as newer analytical techniques for the detection of acrylamide in foods with the maximum permissible limits. Various effective approaches that can be undertaken in industries and households for the mitigation of levels of acrylamide in foods have also been discussed. This review will assist to provide in depth understanding about acrylamide that will make it simpler to assess the risk to human health from the consumption of foods containing low amounts of acrylamide.
{"title":"Review on Acrylamide: A Hidden Hazard in \u0000Fried Carbohydrate-Rich Food","authors":"Aditya Manivannan Iyer, Vedika Dadlani, H. Pawar","doi":"10.2174/1573401318666220104124753","DOIUrl":"https://doi.org/10.2174/1573401318666220104124753","url":null,"abstract":"\u0000\u0000Acrylamide is classified as a hazard whose formation in carbohydrate-rich food cooked at a high temperature has created much interest in the scientific community. The review attempts to comprehend the chemistry and mechanisms of formation of acrylamide and its levels in popular foods. A detailed study of the toxicokinetic and biochemistry, carcinogenicity, neurotoxicity, genotoxicity, interaction with biomolecules, and its effects on reproductive health has been presented. The review outlines the various novel and low-cost conventional as well as newer analytical techniques for the detection of acrylamide in foods with the maximum permissible limits. Various effective approaches that can be undertaken in industries and households for the mitigation of levels of acrylamide in foods have also been discussed. This review will assist to provide in depth understanding about acrylamide that will make it simpler to assess the risk to human health from the consumption of foods containing low amounts of acrylamide.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45904549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-27DOI: 10.2174/1573401318666211227103001
S. Sisodiya, A. Sinha, M. Debnath, R. Shekhawat, Surinder Singh Skehkawat
Olive (Oleo europaea L.) cultivars are widely cultivated all over the world. But it is often attacked by pests and pathogens. This deteriorates the quality of the crop leading to less yield of olive oil. Image processing techniques can be used to classify the different pathogens causing similar disease symptoms on olive leaves With the rapid increase in the availability of data in the field of nutrigenomics, the olive has established itself as a superfood and a potential source of therapeutics. The objective of this review is to emphasize the early detection and classification of the disease using image processing techniques A systematic literature search using keywords, Olive oil, pest and pathogen of olives, metabolic profiling were done on PubMed, ScienceDirect and Google Scholar. Disease infection often led to huge losses and poor quality of olive oil yield. Early understanding of disease infestations can safeguard the olive plant and the olive oil yield Disease infection often led to huge losses and poor quality of olive oil yield. Early understanding of disease infestations can safeguard the olive plant and the olive oil yield
{"title":"Protecting Superfood Olive Crop from Pests and Pathogen Using Image Processing Techniques: A Review","authors":"S. Sisodiya, A. Sinha, M. Debnath, R. Shekhawat, Surinder Singh Skehkawat","doi":"10.2174/1573401318666211227103001","DOIUrl":"https://doi.org/10.2174/1573401318666211227103001","url":null,"abstract":"\u0000\u0000Olive (Oleo europaea L.) cultivars are widely cultivated all over the world. But it is often attacked by pests and pathogens. This deteriorates the quality of the crop leading to less yield of olive oil. Image processing techniques can be used to classify the different pathogens causing similar disease symptoms on olive leaves\u0000\u0000\u0000\u0000With the rapid increase in the availability of data in the field of nutrigenomics, the olive has established itself as a superfood and a potential source of therapeutics. The objective of this review is to emphasize the early detection and classification of the disease using image processing techniques\u0000\u0000\u0000\u0000A systematic literature search using keywords, Olive oil, pest and pathogen of olives, metabolic profiling were done on PubMed, ScienceDirect and Google Scholar.\u0000\u0000\u0000\u0000Disease infection often led to huge losses and poor quality of olive oil yield. Early understanding of disease infestations can safeguard the olive plant and the olive oil yield\u0000\u0000\u0000\u0000Disease infection often led to huge losses and poor quality of olive oil yield. Early understanding of disease infestations can safeguard the olive plant and the olive oil yield\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42585783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-21DOI: 10.2174/1573401318666211221115735
Patel Shivangini, Kaushal Mona, P. Nisha
From ancient times, humans have depended on plants as a source of medicines. The interest in plants is as old as mankind itself. For novel agents to heal various disorders and improve health, the plant kingdom represents a rich store of folk traditional medicines and organic compounds. Various plants with medicinal properties are used as traditional medicines; M. oleifera Lam. (family Moringaceae) is one of them. M. oleifera Lam. drumstick tree is a tropical species known by various regional names as kelor, saguna, sahjan, sajiwan, sajna, Subhanjana, and suragavo. M. oleifera occurs naturally and is also cultivated throughout India. It is a small to medium-sized tree known as an admirable source of nutrition and a natural energy booster. Primary and secondary metabolites such as minerals, protein, vitamins, and various phenolic compounds are present in different parts of the plant. Most parts of this plant (bark, flowers, fruits, leaves, pods, roots, and seeds) show various pharmacological activities such as analgesic, anti-atherogenic, anti-cancer, antidiabetic, anti-fertility, anti-inflammatory, anti-microbial, anti-oxidative, anti-pyretic, etc. M. oleifera has the potential to improve nutrition and to reduce malnutrition, especially among infants and nursing mothers as well as boost food security in developing countries.
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