A Comprehensive Review on Varicose Veins: Preventive Measures and Different Treatments.

The purpose of this article was to review the different preventive measures and treatments for varicose veins disease. Varicose veins are tortuous, enlarged veins that are usually found in the lower extremities damages blood vessels leading to its painful swelling cause's blood clots, affecting people over increasing prevalence with age and affects the proficiency, productivity, and life quality of a person. Prolonged standing and obesity are the major reason for varicose vein disease. The mechanisms, prevention, risk factors, complications, and treatment of varicose veins are explained in this review. Various types of treatments such as endovascular, surgical, and herbal treatments improve quality of life and reduce the secondary complications of varicose veins. Besides these methods of treatments, varicose vein disease can be prevented by doing regular yoga/exercise and consumption of several fruits and vegetables such as Grapes, blackberries, avocados, ginger, and rosemary. Typically, varicose veins can be a benign process with several problems that can influence the life quality of an individual that can lead to potentially life-threatening complications. However, there are numerous surgical, endovascular, and chemical treatments that improve quality of life and decrease secondary complications of varicose veins. Patients with varicose veins should take an antioxidant medicament from the flavonoid groups to reduce the arterial blood pressure value, risk of atherosclerosis development, prevent thrombotic incidents.Key teaching pointsChronic venous disease is a pathological state of vein circulatory systems of the lower limbsProlonged standing and obesity are the major reason for varicose vein diseaseEndovascular, surgical, and herbal treatments improve quality of life and reduce the secondary complications of varicose veinsVenoactive drugs such as flavonoids, saponins, and others have a therapeutic effect on chronic venous disordersPhlebotropic drugs are semi-synthetic substances widely used in different states of chronic venous insufficiencyFood rich in phytoconstituents are more effective in varicose veins.

Effect of processing on barley ß-glucan content, its molecular weight and extractability.

Barley (Hordeum vulgare L.) is an important cereal crop and ranks fourth among the total cereals production but very little of this grain is used as human food. However, these days it is gaining popularity as "functional grain" because it contains higher amounts of bioactive compounds including ß-glucan (4-11%) and phytochemicals. The health benefits of barley ß-glucan and other bioactive compounds have been well documented. ß-Glucan is the most unique polysaccharide of barley which is associated with numerous health benefits including reduction of cholesterol, manage post postprandial blood glucose levels and acts as an anti-cancerous agent. Since food grains including barley are consumed after processing and it may alter the solubility, molecular weight and extractability of ß-glucan affecting the health benefits. Therefore, it is important to know the processing effects on ß-glucan to confirm such health claims for barley. Most of the review papers published are focused on the health benefits of ß-glucan. To the best of our knowledge, no comprehensive report is available on the effects of barley processing on ß-glucan content, molecular weight and ß-glucan extractability. The present article reviews the literature on processing effects on barley ß-glucan.

Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta.

Nutritional, phytochemical and antioxidant potential of wheat pasta was enhanced by incorporation of S. cumini pulp (0, 10, 20, 30 and 40%). Incorporation of fruit pulp remarkably elevated the antioxidant activity (5.76 ±â€¯0.02 to 10.20 ±â€¯0.01%), ß-carotene (1336 ±â€¯1.84 to 7624 ±â€¯1.57 µg/100 g), total phenolic content (111.2 ±â€¯0.08 to 176.3 ±â€¯0.84 mg GAE/100 g), dietary fiber (7.08 ±â€¯0.01 to 16.6 ±â€¯0.03%) and ash content (0.59 ±â€¯0.01 to 2.96 ±â€¯0.10%). Though with addition of pulp, gruel loss was increased, but it was within acceptable limit i.e. below 10%. Cooking time and pasting temperature of pasta was increased with higher amount of pulp incorporation. Lightness (L*) and yellowness (b*) of the product were decreased with incremental incorporation of pulp while redness (a*) was increased. On the basis of physical, phytochemical and sensory parameters, pasta with 30% pulp was found to be most acceptable with the overall acceptability of (8.1 ±â€¯0.28).

Effect of premilling treatments on wheat gluten extraction and noodle quality.

Wheat cultivars were treated by four different treatments and their flours were obtained after milling. The quality of the obtained wheat flours was determined using various quality parameters and it was observed that premilling treatments significantly affect the gluten content, wet and dry gluten yield, gluten index, and water absorption capacity of gluten, respectively. Acid-treated wheat flours of all the four wheat varieties (C-306, Raj-3765, PBW-343, and KW-11) showed lower gluten content and quality, whereas conditioning and yeast treatment improve gluten quality as well as its content. Flours obtained after premilling treatments were also utilized for noodle preparation and their sensory and quality parameters were also determined. Also, it was observed that yeast treatment and conditioning improved the noodle quality, whereas acid treatment deteriorates the noodle quality in comparison to tempering. The cultivar PBW-343 produced the best quality noodle among four wheat cultivars. In different milling treatments acid-treated flours of all cultivars showed lowest sensory and quality characteristics, while yeast treatment showed highest.

Study on Power Ultrasound Optimization and Its Comparison with Conventional Thermal Processing for Treatment of Raw Honey.

The present study was done to optimize the power ultrasound processing for maximizing diastase activity of and minimizing hydroxymethylfurfural (HMF) content in honey using response surface methodology. Experimental design with treatment time (1-15 min), amplitude (20-100%) and volume (40-80 mL) as independent variables under controlled temperature conditions was studied and it was concluded that treatment time of 8 min, amplitude of 60% and volume of 60 mL give optimal diastase activity and HMF content, i.e. 32.07 Schade units and 30.14 mg/kg, respectively. Further thermal profile analyses were done with initial heating temperatures of 65, 75, 85 and 95 ºC until temperature of honey reached up to 65 ºC followed by holding time of 25 min at 65 ºC, and the results were compared with thermal profile of honey treated with optimized power ultrasound. The quality characteristics like moisture, pH, diastase activity, HMF content, colour parameters and total colour difference were least affected by optimized power ultrasound treatment. Microbiological analysis also showed lower counts of aerobic mesophilic bacteria and in ultrasonically treated honey than in thermally processed honey samples complete destruction of coliforms, yeasts and moulds. Thus, it was concluded that power ultrasound under suggested operating conditions is an alternative nonthermal processing technique for honey.