ABSTRACT
Functional beverages originate primarily from fruits and vegetables sources, but also include those from other plants such as tea, coffee, cocoa, soybean as well as animal products like milk and dairy-based and alcoholic drinks. They have definite medical or health benefits which include prevention or delaying the progress of diseases. Indian gooseberry is a very rich source of vitamin C and phenolics, two potent antioxidant compounds. Similarly curcumin in turmeric, piperine in black pepper and gingerol in ginger have proven antioxidant and anti-inflammatory properties. Incidence of covid-19 pandemic has raised awareness among people the importance of maintaining higher levels of immunity. A study was undertaken at Kerala Agricultural University during 2020–21 to develop an herbal functional drink from Indian gooseberry fruit juice incorporated with turmeric and black pepper powders, ginger juice extract and juice of acid lime fruits. The herbal drink formulated with these ingredients was homogenized at an operating pressure of 175 Bar with a speed of 235 SPM and was subsequently pasteurized at 100 0 C for 10 minutes in glass bottles, followed by storage under refrigerated conditions at 5 ± 2 0 C for 3 months. The initial ascorbic acid, total phenolics, total flavonoids, total carotenoids and total curcumin contents were 61.0 mg100g− 1, 184.0 mg100g− 1, 153.0 mg100g− 1, 119.98 mg100g− 1 and 31.0 mg100g− 1, respectively. Antioxidant activity of the herbal drink was determined by three assays, viz. ABTS, DDPH and FRAP. The initial IC 50 values of the herbal drink by ABTS, DPPH and FRAP assays were 8.64, 0.212 and 0.368 μgml− 1, respectively. Significant decline in ascorbic acid, total flavonoids, total carotenoids and curcumin content were recorded in the product during storage in contrast to the total phenolics content which showed a significant rise over the storage period. Antioxidant activity of the herbal drink determined by all the three assays also declined significantly throughout the storage period. The results indicate that the product can be promoted as a healthy drink which has to be stored at low temperature in order to retain higher levels of antioxidant compounds and antioxidant activity. Graphical : [Figure not available: see fulltext.] © 2023, The Author(s).
ABSTRACT
Herbal plant extracts or purified phytocomponents have been extensively used to treat several diseases since ancient times. The Indian Ayurvedic system and Chinese traditional medicines have documented the medicinal properties of important herbs. In Ayurveda, the polyherbal formulation is known to exhibit better therapeutic efficacy compared to a single herb. This review focuses on six key ayurvedic herbal plants namely, Tinospora cordifolia, Withania somnifera, Glycyrrhiza glabra/Licorice, Zingiber officinale, Emblica officinalis and Ocimum sanctum. These plants possess specific phytocomponents that aid them in fighting infections and keeping body healthy and stress-free. Plants were selected due to their reported antimicrobial and anti-inflammatory effects in several diseases and effectiveness in controlling viral pathogenesis. An ad-vanced literature search was carried out using Pubmed and google scholar. Result(s): These medicinal plants are known to exhibit several protective features against various diseases or infections. Here we have particularly emphasized on antioxidant, anti-inflammatory, anti-microbial and immunomodulatory properties which are common in these six plants. Recent literature analysis has revealed Ashwagandha to be protective for Covid-19 too. The formulation from such herbs can exhibit synergism and hence better effectiveness against infection and related dis-eases. The importance of these medicinal herbs becomes highly prominent as it maintains the har-monious balance by way of boosting the immunity in a human body. Further, greater mechanistic analyses are required to prove their efficacy in fighting infectious diseases like Covid-19. It opens the arena for in-depth research of identifying and isolating the active components from these herbs and evaluating their potency to inhibit viral infections as polyherbal formulations.Copyright © 2023 Bentham Science Publishers.
ABSTRACT
This study evaluated the physicochemical characteristics and the production of bioactive compounds of Pereskia aculeata Mill. at different harvest times. Here, we performed a qualitative evaluation of the chemical profile by paper spray mass spectrometry (PSMS), the phenolic acid and flavonoid profile by high-performance liquid chromatography (HPLC), antioxidant activity, total carotenoids, total phenolic compounds, total flavonoids, total anthocyanins, color characteristics, total soluble solids (TSS), total solids (TS), pH, and total titratable acidity (TTA). The chemical profile was not affected, with the exception of 4,5-dimethyl-2,6-octadiene and azelaic acid, which was only identified in the leaves harvested during the winter. The content of four phenolic acids and three flavonoids were analyzed; out of these, no significant amounts of ellagic acid and quercetin were detected. There was no difference in production of bioactive compounds between seasons, reflecting the antioxidant activity, which also did not differ. Brightness, chroma, and leaf pH were the only physicochemical characteristics that did not vary between seasons.
Subject(s)
Anthocyanins , Cactaceae , Anthocyanins/analysis , Antioxidants/chemistry , Cactaceae/chemistry , Flavonoids/analysis , Mass SpectrometryABSTRACT
Background: /Objectives: The rise of the pandemic of the coronavirus SARS-CoV-2 (COVID-19) has upset the diet and lifestyle of individuals. This study was designed to highlight the choices of individuals across different ages to quantify food consumption using the Food Consumption Score, to assess changes, if any, that were caused by the COVID-19 pandemic, and to identify the factors that affected these changes. It also assessed the consumption of immune -boosting foods, including spices and gooseberries, taken as a preventive measure against the virus. Methods: An online survey in a questionnaire format was used in this study to collect information from adults aged 18 to 55 (categorized into young and middle-aged adults) across India. The Food Consumption Score, a tool validated by the World Food Programme, was used to assess frequencies of food consumption per food group. Results: The study revealed that young adults had higher Food Consumption Scores than their middle-aged counterparts during the two time points, pre COVID-19 (55.25 & 32, p = 0.001) and during COVID-19 (57.25 & 32, p=<0.001). The pandemic also led to a tangible rise in the consumption of various foods known for their immune-boosting abilities such as spices, gooseberries, and Neem. Conclusion: The findings of the study indicate an increase in awareness with respect to dietary habits, specifically in terms of consumption of immune boosting foods observed during the COVID-19 pandemic across the age groups.