Pub Date : 2023-06-27DOI: 10.21048/ijnd.2023.60.2.34215
A. R., Thirumani Devi A.
Rice is the staple cereal in most Asian countries. Agriculture and food production accounts for nearly a third of global GreenHouse Gas Emissions (GHGE), where rice has a significant contribution. This study quantifies the environmental impact of conventional rice cultivation using Life Cycle Analysis, which assesses every process, input and output in the cultivation system and measures the environmental impacts. The top six impacts in the production of 1000 kg paddy in one field in North East India was terrestrial toxicity (245.548 kg 1,4-DCB), global warming (144.283 Kg CO2 eq), human non-carcinogenic toxicity (83.905 kg 1,4-DCB), fossil fuel scarcity (38.760 kg oil eq.). More of such data is necessary to create a nation-wide database, so that consumers and policy makers can make proper decisions not only based on nutritional content or safety of food, but also in terms of their environmental impact.
{"title":"Environmental Impact of Conventional Rice Cultivation using Life Cycle Analysis","authors":"A. R., Thirumani Devi A.","doi":"10.21048/ijnd.2023.60.2.34215","DOIUrl":"https://doi.org/10.21048/ijnd.2023.60.2.34215","url":null,"abstract":"Rice is the staple cereal in most Asian countries. Agriculture and food production accounts for nearly a third of global GreenHouse Gas Emissions (GHGE), where rice has a significant contribution. This study quantifies the environmental impact of conventional rice cultivation using Life Cycle Analysis, which assesses every process, input and output in the cultivation system and measures the environmental impacts. The top six impacts in the production of 1000 kg paddy in one field in North East India was terrestrial toxicity (245.548 kg 1,4-DCB), global warming (144.283 Kg CO2 eq), human non-carcinogenic toxicity (83.905 kg 1,4-DCB), fossil fuel scarcity (38.760 kg oil eq.). More of such data is necessary to create a nation-wide database, so that consumers and policy makers can make proper decisions not only based on nutritional content or safety of food, but also in terms of their environmental impact.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85523997","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}
The present study discloses the role of developed fenugreek-based biofilms to enhance shelf life of perishable foods. The biofilms were prepared in different variations [fenugreek: agar] i.e. V0 (100:0), V1 (90:10), V2 (80:20), V3 (70:30) and are characterized on the basis of transparency and thickness along with other functional properties. Obtained data indicated better transparency for V1 (2.50) in comparison with V2 and V3.The variations were able to retain nutritional contents viz., antioxidant property, ascorbic acid, phenolic content and percentage weight loss in coated sample with negligible nutrient loss compared to that of uncoated sample. Further, the samples have been irradiated using gamma source, to observe the effect of combined treatments (biofilm and gamma radiation). Recorded observation depicts enhanced shelf life of coated – irradiated sample (V1- Ir) for 19 days. The current study discloses the strategic approach of plant-based biofilm and radiation in improving shelf life of perishable foods.
{"title":"Characterization of Bio-Degradable Plant Based Film to Enhance the Shelf Life of Perishable Food","authors":"Preeti Kumari, Avinash Kumar, Manali Chakraborty, Savita Budhwar, Suneel Kumar","doi":"10.21048/ijnd.2023.60.2.31910","DOIUrl":"https://doi.org/10.21048/ijnd.2023.60.2.31910","url":null,"abstract":"The present study discloses the role of developed fenugreek-based biofilms to enhance shelf life of perishable foods. The biofilms were prepared in different variations [fenugreek: agar] i.e. V0 (100:0), V1 (90:10), V2 (80:20), V3 (70:30) and are characterized on the basis of transparency and thickness along with other functional properties. Obtained data indicated better transparency for V1 (2.50) in comparison with V2 and V3.The variations were able to retain nutritional contents viz., antioxidant property, ascorbic acid, phenolic content and percentage weight loss in coated sample with negligible nutrient loss compared to that of uncoated sample. Further, the samples have been irradiated using gamma source, to observe the effect of combined treatments (biofilm and gamma radiation). Recorded observation depicts enhanced shelf life of coated – irradiated sample (V1- Ir) for 19 days. The current study discloses the strategic approach of plant-based biofilm and radiation in improving shelf life of perishable foods.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76693793","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 : 2023-06-01DOI: 10.21048/ijnd.2023.60.2.32187
Amrutha U.A., Sharon C. L., S. T. Panjikkaran, Lakshmy P.S., Beena A. K.
Millets are said to be nutri-cereals because they provide most of the nutrients required for normal functioning of human body. It can be fermented for increasing their nutrient quality and digestibility, as well as their sensory qualities and functional qualities for local populations. Probiotics can be used to ferment millet which may enhance the nutritional content and bioavailability of nutrients in millets, and when administered in adequate amounts can confer health benefits for the host. In this context, standardisation of barnyard millet based yoghurt was done. Treatments with various combinations were tried, among which 50 % milk and 50 % millet slurry was selected as the best with mean scores of 8.67 for appearance, 8.76 for colour, 8.60 for flavour, 8.60 for taste, 8.62 for texture and 8.69 for overall acceptability. A 25 g of the barnyard millet based yoghurt was fermented with1 ml of probiotic culture (L. acidophilus) and 2 ml of yoghurt culture, incubated for 6 h at 38º C. The nutrients of non-probiotic barnyard millet based yoghurt along with probiotic yoghurt was assessed, and it was found to have moisture content of 85.05 and 87.03 %, acidity 0.72 and 0.81 %, pH 4.02 and 3.88, carbohydrate 8.76 and 8.58 %, protein 3.49 and 3.52 %, fat 0.59 and 0.63 %,TSS 12° brix and 11° brix, reducing sugar 8.33 and 7.55 %, total sugar 11.55 and 10.99 % crude fibre 0.60 and 0.50 % and total ash 0.68 and 0.69 %, respectively.
小米被称为营养谷物，因为它提供了人体正常运转所需的大部分营养。发酵后可提高其营养品质和消化率，以及当地居民的感官品质和功能品质。益生菌可用于发酵小米，可提高小米的营养成分和营养物质的生物利用度，当给予足够的量时，可为宿主带来健康益处。在此背景下，对谷子酸乳进行了标准化研究。试验了各种组合处理，以50%牛奶和50%小米浆为最佳处理，其外观平均得分为8.67，颜色平均得分为8.76，风味平均得分为8.60，口感平均得分为8.60，质地平均得分为8.62，总体可接受度平均得分为8.69。25 g的粗俗的小米基础酸奶发酵和毫升的益生菌文化(l .嗜酸的)和2毫升酸奶文化,孕育在38ºc 6 h non-probiotic谷仓小米的营养酸奶和益生菌酸奶是评估,并发现水分含量87.03%和85.05,0.81%和0.72酸性,pH值4.02和3.88,碳水化合物8.76和8.58%,蛋白质3.52%和3.49,脂肪0.63%和0.59,TSS 12°白利糖度和11°白利糖度,还原糖8.33、7.55%，总糖11.55、10.99%，粗纤维0.60、0.50%，总灰分0.68、0.69%。
{"title":"Standardisation and Quality Evaluation of Barnyard Millet Incorporated Probiotic Yoghurt","authors":"Amrutha U.A., Sharon C. L., S. T. Panjikkaran, Lakshmy P.S., Beena A. K.","doi":"10.21048/ijnd.2023.60.2.32187","DOIUrl":"https://doi.org/10.21048/ijnd.2023.60.2.32187","url":null,"abstract":"Millets are said to be nutri-cereals because they provide most of the nutrients required for normal functioning of human body. It can be fermented for increasing their nutrient quality and digestibility, as well as their sensory qualities and functional qualities for local populations. Probiotics can be used to ferment millet which may enhance the nutritional content and bioavailability of nutrients in millets, and when administered in adequate amounts can confer health benefits for the host. In this context, standardisation of barnyard millet based yoghurt was done. Treatments with various combinations were tried, among which 50 % milk and 50 % millet slurry was selected as the best with mean scores of 8.67 for appearance, 8.76 for colour, 8.60 for flavour, 8.60 for taste, 8.62 for texture and 8.69 for overall acceptability. A 25 g of the barnyard millet based yoghurt was fermented with1 ml of probiotic culture (L. acidophilus) and 2 ml of yoghurt culture, incubated for 6 h at 38º C. The nutrients of non-probiotic barnyard millet based yoghurt along with probiotic yoghurt was assessed, and it was found to have moisture content of 85.05 and 87.03 %, acidity 0.72 and 0.81 %, pH 4.02 and 3.88, carbohydrate 8.76 and 8.58 %, protein 3.49 and 3.52 %, fat 0.59 and 0.63 %,TSS 12° brix and 11° brix, reducing sugar 8.33 and 7.55 %, total sugar 11.55 and 10.99 % crude fibre 0.60 and 0.50 % and total ash 0.68 and 0.69 %, respectively.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73094870","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 : 2023-06-01DOI: 10.21048/ijnd.2023.60.2.31818
S. Shikha, Anil Kumar
Neolamarckia cadamba is a commonly found tree in India and is known for its large green leaves and ball shaped flowers and fruits. Also tree is culturally and economically important plant of India and is traditionally used for preparation of herbal medicines because of its various pharmacological properties. Although bark and leaves are mostly utilized whereas fruits are somewhat lagging behind in terms of its medicinal usages. This present study deals with the antibacterial properties of Neolamarckia cadamba (ripe and unripe) fruits. Six different solvent extracts which includes acetone, benzene, water, DMSO, ethanol and methanol (mg/ml) were prepared for the screening of antibacterial properties of Neolamarckia cadamba fruits against gram negative bacteria Pseudomonas aeruginosa and gram positive bacteria Bacillus subtilis. It was observed that zone of inhibition was highest in ethanolic extract (14 mm) of ripe fruit against the Bacillus subtilis. Zone of inhibition was found lowest in acetonic extract (5 mm) of ripe fruits whereas no zone of inhibition was found in benzene and ethanolic extract of unripe fruits. Out of both fruits, ripe was found to be most effective against both strains whereas out of six solvents ethanolic and methanolic extracts were found to be most effective.
{"title":"Evaluation of Antibacterial Effect against Pseudomonas aeruginosa and Bacillus subtilis Using Different Solvents of Neolamarckia cadamba Fruit Extracts","authors":"S. Shikha, Anil Kumar","doi":"10.21048/ijnd.2023.60.2.31818","DOIUrl":"https://doi.org/10.21048/ijnd.2023.60.2.31818","url":null,"abstract":"Neolamarckia cadamba is a commonly found tree in India and is known for its large green leaves and ball shaped flowers and fruits. Also tree is culturally and economically important plant of India and is traditionally used for preparation of herbal medicines because of its various pharmacological properties. Although bark and leaves are mostly utilized whereas fruits are somewhat lagging behind in terms of its medicinal usages. This present study deals with the antibacterial properties of Neolamarckia cadamba (ripe and unripe) fruits. Six different solvent extracts which includes acetone, benzene, water, DMSO, ethanol and methanol (mg/ml) were prepared for the screening of antibacterial properties of Neolamarckia cadamba fruits against gram negative bacteria Pseudomonas aeruginosa and gram positive bacteria Bacillus subtilis. It was observed that zone of inhibition was highest in ethanolic extract (14 mm) of ripe fruit against the Bacillus subtilis. Zone of inhibition was found lowest in acetonic extract (5 mm) of ripe fruits whereas no zone of inhibition was found in benzene and ethanolic extract of unripe fruits. Out of both fruits, ripe was found to be most effective against both strains whereas out of six solvents ethanolic and methanolic extracts were found to be most effective.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91119103","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 : 2023-06-01DOI: 10.21048/ijnd.2023.60.2.31330
H. Jambukiya, Suneeta V. Pinto, Sunil M. Patel
The present investigation was conducted to develop a technology for the manufacture of a gluten-free chhana cake. Refined wheat flour was substituted with blend of three flours viz., barnyard millet, amaranth and little millet (consisting of 31.86% barnyard millet, 32.69% amaranth and 35.45% little millet) were subjected to heat moisture treatment. In order to select the most suitable heat moisture treatment the millet blend was subjected to three heat moisture treatments. Based on the results the selected heat moisture treatment was: Adjusting the moisture content of millet flour blend to 25% and keeping it at 4°C for 24 h in an air tight plastic container followed by heating the moisture adjusted flour at 100°C for 3 h in a hot air oven and finally drying it at 40°C till a final moisture content of about 9% was obtained. In the second part of the study, the rate of addition of baking powder and glycerol monostearate was optimized using Response Surface Method (RSM) i.e., Design Expert 13.0.5.0. The optimized solution was 1.40% baking powder and 1.66% glycerol monostearate. The desirability of this model was 0.93.
{"title":"Influence of Emulsifiers and Heat Moisture Treatment of Millets on Quality of Gluten-Free Chhana Cake","authors":"H. Jambukiya, Suneeta V. Pinto, Sunil M. Patel","doi":"10.21048/ijnd.2023.60.2.31330","DOIUrl":"https://doi.org/10.21048/ijnd.2023.60.2.31330","url":null,"abstract":"The present investigation was conducted to develop a technology for the manufacture of a gluten-free chhana cake. Refined wheat flour was substituted with blend of three flours viz., barnyard millet, amaranth and little millet (consisting of 31.86% barnyard millet, 32.69% amaranth and 35.45% little millet) were subjected to heat moisture treatment. In order to select the most suitable heat moisture treatment the millet blend was subjected to three heat moisture treatments. Based on the results the selected heat moisture treatment was: Adjusting the moisture content of millet flour blend to 25% and keeping it at 4°C for 24 h in an air tight plastic container followed by heating the moisture adjusted flour at 100°C for 3 h in a hot air oven and finally drying it at 40°C till a final moisture content of about 9% was obtained. In the second part of the study, the rate of addition of baking powder and glycerol monostearate was optimized using Response Surface Method (RSM) i.e., Design Expert 13.0.5.0. The optimized solution was 1.40% baking powder and 1.66% glycerol monostearate. The desirability of this model was 0.93.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85448582","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}
Prediabetesis is associated with an increase in plasma insulin concentration due to a decrease in insulin sensitivity in insulin target organs. Central obesity is a risk factor for prediabetes. To determine the relationship between muscle mass, body fat mass, and abdominal circumference with insulin resistance. The study was involving 50 young adult subjects aged 15-35 years, 50 subjects who met the inclusion and exclusion criteria. Muscle mass and body fat mass were measured using Bioelectrical Impedance Analysis (BIA). Abdominal circumference was measured using a tapemeter. Hours of sleep were measured using a questionnaire, while physical activity was measured based on the IPAQ-short form. Insulin resistances were measured using HOMA-IR score. Data were analyzed using spearman correlation. The correlation between abdominal circumference using two kinds of measurement and HOMA IR was found in all subjects (r = 0.691 and r 0.659; p = 0.000). After being analyzed separately by gender, it was found that there are positive correlation between body fat mass and HOMA-IR (male r = 0.672 p 0.001 female r = 0.582 p 0.001). There were a negative correlation between skeletal muscle mass and HOMA-IR (male r= -0.653 p 0.002, female r= -0.424, p 0.019), but there was no relationship between physical activity and sleep hours with insulin resistance. There is a relationship between skeletal muscle mass, fat mass, and abdominal circumference on insulin resistance regardless of gender. Further study is needed to determine the cutoff point of HOMA-IR as the predictor of insulin resistance.
由于胰岛素靶器官的胰岛素敏感性降低，糖尿病前期与血浆胰岛素浓度升高有关。中心性肥胖是前驱糖尿病的一个危险因素。确定肌肉量、体脂量和腹部围度与胰岛素抵抗的关系。本研究涉及50名年龄在15-35岁的年轻成人受试者，其中50名受试者符合纳入和排除标准。采用生物电阻抗分析法(BIA)测定肌肉质量和体脂肪质量。用测腹尺测量腹部围。睡眠时间是通过问卷来测量的，而体力活动是根据ipaq(简称ipaq)来测量的。胰岛素抵抗采用HOMA-IR评分。数据采用spearman相关分析。两种测量方法的腹围与HOMA IR均存在相关性(r = 0.691和r 0.659;P = 0.000)。按性别分别分析后，发现体脂量与HOMA-IR呈正相关(男性r = 0.672 p 0.001，女性r = 0.582 p 0.001)。骨骼肌质量与HOMA-IR呈负相关(男性r= -0.653 p 0.002，女性r= -0.424, p 0.019)，但体力活动和睡眠时间与胰岛素抵抗无相关性。不论性别，骨骼肌量、脂肪量和腹围与胰岛素抵抗之间存在相关性。需要进一步的研究来确定HOMA-IR作为胰岛素抵抗预测因子的临界值。
{"title":"Association between Muscle Mass, Body Fat Mass, and Abdominal Circumstances with Insulin Resistance among Young Adult Population with Prediabetes Risk","authors":"Anindya Putri Adhisti, S. Fatimah-Muis, Amalia Sukmadianti, Darmono S.S., Febe Christianto","doi":"10.21048/ijnd.2023.60.2.30878","DOIUrl":"https://doi.org/10.21048/ijnd.2023.60.2.30878","url":null,"abstract":"Prediabetesis is associated with an increase in plasma insulin concentration due to a decrease in insulin sensitivity in insulin target organs. Central obesity is a risk factor for prediabetes. To determine the relationship between muscle mass, body fat mass, and abdominal circumference with insulin resistance. The study was involving 50 young adult subjects aged 15-35 years, 50 subjects who met the inclusion and exclusion criteria. Muscle mass and body fat mass were measured using Bioelectrical Impedance Analysis (BIA). Abdominal circumference was measured using a tapemeter. Hours of sleep were measured using a questionnaire, while physical activity was measured based on the IPAQ-short form. Insulin resistances were measured using HOMA-IR score. Data were analyzed using spearman correlation. The correlation between abdominal circumference using two kinds of measurement and HOMA IR was found in all subjects (r = 0.691 and r 0.659; p = 0.000). After being analyzed separately by gender, it was found that there are positive correlation between body fat mass and HOMA-IR (male r = 0.672 p 0.001 female r = 0.582 p 0.001). There were a negative correlation between skeletal muscle mass and HOMA-IR (male r= -0.653 p 0.002, female r= -0.424, p 0.019), but there was no relationship between physical activity and sleep hours with insulin resistance. There is a relationship between skeletal muscle mass, fat mass, and abdominal circumference on insulin resistance regardless of gender. Further study is needed to determine the cutoff point of HOMA-IR as the predictor of insulin resistance.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79121417","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 : 2023-06-01DOI: 10.21048/ijnd.2023.60.2.31113
Anuradha D. Otari, R. Patil
Major attention is being paid to ginger's potential clinical uses in the hopes of achieving significant therapeutic effects. This thorough review seeks to offer a thorough explanation of the clinical effects of ginger in many documented areas. Systematic reviews, meta-analyses, and randomised controlled trials on the effects of ginger were mentioned. The study design, population characteristics, and primary outcomes of the review and research papers were all thoroughly examined. Along with anti-inflammatory effects, it has been shown to help cancer types, digestive issues, anti-diabetic metabolic syndromes, and motion sickness and vomiting during pregnancy. Calcium channel blockers as well as antibiotics have shown synergistic effect with ginger in preventing platelet aggregation. Ginger has the capacity to fend off illness.
{"title":"Exploring Therapeutic Potential of Ginger: Preclinical and Clinical Review","authors":"Anuradha D. Otari, R. Patil","doi":"10.21048/ijnd.2023.60.2.31113","DOIUrl":"https://doi.org/10.21048/ijnd.2023.60.2.31113","url":null,"abstract":"Major attention is being paid to ginger's potential clinical uses in the hopes of achieving significant therapeutic effects. This thorough review seeks to offer a thorough explanation of the clinical effects of ginger in many documented areas. Systematic reviews, meta-analyses, and randomised controlled trials on the effects of ginger were mentioned. The study design, population characteristics, and primary outcomes of the review and research papers were all thoroughly examined. Along with anti-inflammatory effects, it has been shown to help cancer types, digestive issues, anti-diabetic metabolic syndromes, and motion sickness and vomiting during pregnancy. Calcium channel blockers as well as antibiotics have shown synergistic effect with ginger in preventing platelet aggregation. Ginger has the capacity to fend off illness.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73265140","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 : 2023-06-01DOI: 10.21048/ijnd.2023.60.2.31922
M. Chinnkar, P. Jadhav
Capsicum frutescens is a species of the Solanaceae family of the genus Capsicum, which has around 20 species, five of which are regularly cultivated: “Capsicum annuum, Capsicum baccatum, Capsicum chinense, Capsicum frutescens, and Capsicum pubescens.” Since ancient times, C. frutescens has been used to taste and colour food all throughout the world. However, it is also employed for its medical benefits by many civilizations all over the world. This prompted researchers to concentrate on its chemical components, which led to a number of studies. The components isolated from C. frutescens such as capsaicinoids, carotenoids, and saponins authenticated its antibacterial, antidiabetic, anti-fungal, cardiovascular, thrombolytic, anti-cancer, and anti-oxidant activities along with a few more through various studies. This review focuses on all the pharmacological properties of these components highlighting the significance of Capsicum frutescens in herbal medicine.
{"title":"Current Information on Capsicum frutescens: A Critical Review of Pharmacological Potential","authors":"M. Chinnkar, P. Jadhav","doi":"10.21048/ijnd.2023.60.2.31922","DOIUrl":"https://doi.org/10.21048/ijnd.2023.60.2.31922","url":null,"abstract":"Capsicum frutescens is a species of the Solanaceae family of the genus Capsicum, which has around 20 species, five of which are regularly cultivated: “Capsicum annuum, Capsicum baccatum, Capsicum chinense, Capsicum frutescens, and Capsicum pubescens.” Since ancient times, C. frutescens has been used to taste and colour food all throughout the world. However, it is also employed for its medical benefits by many civilizations all over the world. This prompted researchers to concentrate on its chemical components, which led to a number of studies. The components isolated from C. frutescens such as capsaicinoids, carotenoids, and saponins authenticated its antibacterial, antidiabetic, anti-fungal, cardiovascular, thrombolytic, anti-cancer, and anti-oxidant activities along with a few more through various studies. This review focuses on all the pharmacological properties of these components highlighting the significance of Capsicum frutescens in herbal medicine.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74727539","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 : 2023-06-01DOI: 10.21048/ijnd.2023.60.2.30341
P. Vijayakumar, Sayeda Amina Hermein Nazeer
India faces a steadily increasing prevalence of dual weight burden among adolescents. This study aims to evaluate the eating patterns and mindful eating level of adolescents of different BMI category. A cross sectional study was conducted with 130 adolescents, aged 12-15 years, recruited through quota sampling from government and private schools of Urban Bengaluru. The nutritional status were assessed as prescribed by WHO anthropometric data through standardised stadiometer and weighing scale protocols. Mindful eating level was assessed through a validated Mindful Eating Questionnaire (MEQ). Most of the adolescent subjects were following non-vegetarian diets, where majority of them (47.7%) were observed to have BMI categorised as underweight. Mindful eating practices showed statistically significant (p< 0.05) scores under moderate level by closely half of the subjects and low level by 1/3rd on the MEQ tool. Dual burden of malnutrition that is underweight and obesity was prevalent in the study population. This can be attributed to the sedentary lifestyle coupled with mindless eating. Empowering mindful eating approach would appear to be a strategy in combating the double burden of malnutrition.
{"title":"Evaluation of Mindful Eating Levels among Adolescents of Different BMI Category","authors":"P. Vijayakumar, Sayeda Amina Hermein Nazeer","doi":"10.21048/ijnd.2023.60.2.30341","DOIUrl":"https://doi.org/10.21048/ijnd.2023.60.2.30341","url":null,"abstract":"India faces a steadily increasing prevalence of dual weight burden among adolescents. This study aims to evaluate the eating patterns and mindful eating level of adolescents of different BMI category. A cross sectional study was conducted with 130 adolescents, aged 12-15 years, recruited through quota sampling from government and private schools of Urban Bengaluru. The nutritional status were assessed as prescribed by WHO anthropometric data through standardised stadiometer and weighing scale protocols. Mindful eating level was assessed through a validated Mindful Eating Questionnaire (MEQ). Most of the adolescent subjects were following non-vegetarian diets, where majority of them (47.7%) were observed to have BMI categorised as underweight. Mindful eating practices showed statistically significant (p< 0.05) scores under moderate level by closely half of the subjects and low level by 1/3rd on the MEQ tool. Dual burden of malnutrition that is underweight and obesity was prevalent in the study population. This can be attributed to the sedentary lifestyle coupled with mindless eating. Empowering mindful eating approach would appear to be a strategy in combating the double burden of malnutrition.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83463811","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 : 2023-06-01DOI: 10.21048/ijnd.2023.60.2.31037
B. Kumar, S. Bansal, Disha Kapila, Rishu Thakur, Surbhi Bhati, Nikita Grover, Geeta Trilok‐Kumar, Archana Burman
Eating habits and genetic factors contribute to diseases such as obesity and Type 2 Diabetes Mellitus (T2DM). Variation in bitter taste perception has been linked with intake of alcohol, coffee, vegetable, and smoking habit as well as with adiposity, a risk factor for diabetes development. Therefore, it was hypothesized that bitter taste perception could lead to differences in eating/drinking behavior among individuals, which may lead T2DM development later in the life. Bitter taste sensitivity was assessed using paper strips having supra-threshold concentration of Phenyl Thio Carbamide (PTC). Lifestyle variables were assessed using standard anthropometry measurements and a questionnaire. T2DM risk was assessed using a point based system developed by Finnish Diabetes Association (FINDRISC score). SPSS software was used for statistical analysis. A total of 498 volunteers from New Delhi region participated in the present study, where the mean age of PTC tasters was 24 ± 12 years and for non-tasters was 29 ± 16 years. PTC taster status was significantly correlated with age (p ≤ 0.01), weight (p ≤ 0.05), BMI (p ≤ 0.05) and waste circumference (p ≤ 0.05). A positive correlation was observed for type of chocolate liking (r = 0.113, p ≤ 0.001) and for T2DM risk (p ≤ 0.012) with PTC non-taster status. Logistic regression analysis showed that PTC non-taster individuals are at a higher risk (OR: 1.558, 95% CI: 1.037-2.342, p=0.033) for developing T2DM in the next ten years. Present results have shown that bitter taste sensitivity modulates liking towards certain food and non-tasters for PTC have a higher BMI, weight and are at a higher risk for T2DM development. PTC tasting could be employed as a method for assessing risk of diabetes in healthy individuals. We recommend large scale screening among young adults to promote awareness and early prevention measures.
{"title":"Assessment of Type 2 Diabetes Risk in General Population using Bitter Taste Sensitivity Status to Phenylthiocarbamide - A Pilot Study","authors":"B. Kumar, S. Bansal, Disha Kapila, Rishu Thakur, Surbhi Bhati, Nikita Grover, Geeta Trilok‐Kumar, Archana Burman","doi":"10.21048/ijnd.2023.60.2.31037","DOIUrl":"https://doi.org/10.21048/ijnd.2023.60.2.31037","url":null,"abstract":"Eating habits and genetic factors contribute to diseases such as obesity and Type 2 Diabetes Mellitus (T2DM). Variation in bitter taste perception has been linked with intake of alcohol, coffee, vegetable, and smoking habit as well as with adiposity, a risk factor for diabetes development. Therefore, it was hypothesized that bitter taste perception could lead to differences in eating/drinking behavior among individuals, which may lead T2DM development later in the life. Bitter taste sensitivity was assessed using paper strips having supra-threshold concentration of Phenyl Thio Carbamide (PTC). Lifestyle variables were assessed using standard anthropometry measurements and a questionnaire. T2DM risk was assessed using a point based system developed by Finnish Diabetes Association (FINDRISC score). SPSS software was used for statistical analysis. A total of 498 volunteers from New Delhi region participated in the present study, where the mean age of PTC tasters was 24 ± 12 years and for non-tasters was 29 ± 16 years. PTC taster status was significantly correlated with age (p ≤ 0.01), weight (p ≤ 0.05), BMI (p ≤ 0.05) and waste circumference (p ≤ 0.05). A positive correlation was observed for type of chocolate liking (r = 0.113, p ≤ 0.001) and for T2DM risk (p ≤ 0.012) with PTC non-taster status. Logistic regression analysis showed that PTC non-taster individuals are at a higher risk (OR: 1.558, 95% CI: 1.037-2.342, p=0.033) for developing T2DM in the next ten years. Present results have shown that bitter taste sensitivity modulates liking towards certain food and non-tasters for PTC have a higher BMI, weight and are at a higher risk for T2DM development. PTC tasting could be employed as a method for assessing risk of diabetes in healthy individuals. We recommend large scale screening among young adults to promote awareness and early prevention measures.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88359839","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}
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