Microgreens on the rise: Expanding our horizons from farm to fork.

Escalating public health concerns necessitate innovative approaches to food sources. Microgreens, nutrient-rich seedlings of vegetables and herbs, have gained recognition as functional foods. This review explores the evolution of microgreens, cultivation methods, biochemical changes during germination, nutritional content, health benefits, and commercial significance. Comprehensive studies have demonstrated that microgreens have an elevated level of various nutrients. Further, in vitro and in vivo research validated their antioxidant, anticancer, antibacterial, anti-inflammatory, anti-obesity, and antidiabetic properties. Microgreens, termed "desert food," show promise for sustainable food production in climate-vulnerable regions. This paper synthesizes recent research on microgreens, addressing challenges and gaps in understanding their nutritional content and health benefits. It contributes valuable insights for future research, fostering sustainable agriculture and enhancing understanding of microgreens in human health and nutrition.

Fagonia indica; A Review on Chemical Constituents, Traditional Uses and Pharmacological Activities.

The family Zygophyllaceae has almost 22 genera and more than 250 species. Fagonia is an important genus of the family Zygophyllaceae. This genus comprises abundant species, which grows in different phytogeographical regions of the world. These species grow in different environmental conditions. Fagonia indica belongs to Zygophyllaceae. It is commonly known as Dhamasa, Dhamana, Sachi booti and Shoka'a and is found in deserts of Asia and Africa. The species of this family are of very high importance. This article is a review based on different studies regarding occurrence, phytochemistry, traditional uses, biochemical constituents and therapeutic uses of F. indica. The available literature review provided a base for this review. The presence of flavonoids, saponins, tannins, glycosides, pectin and alkaloids was confirmed by different researchers. F. indica is a very important medicinal plant because it has different therapeutic and traditional uses such as antidiabetic, anticancer, anti leishmanial, antipyretic, anti-inflammatory, laxative, gastroprotective, hepatoprotective and antioxidant effects. Further in vitro and in vivo studies should be carried out to find the exact mechanisms of actions for better scientific evidence.

Perennial legumes as a source of ingredients for healthy food: proximate, mineral and phytoestrogen composition and antibacterial activity.

ABSTRACT: Perennial legumes have been used as edible or medicinal plants since ancient times. The focus of the current study are perennial legumes-Trifolium pratense L., T. medium L., Medicago sativa L., M. lupulina L., Onobrychis viciifolia Scop., Astragalus glycyphyllos L. and A. cicer L.-of branching stage as a potential source of value-added ingredients for healthy food. Freeze-dried samples were analysed for proximal composition, mineral, isoflavone and coumestrol contents as well as for antimicrobial activity. Legumes were protein-rich (23.0/100 g on average). Mineral contents in 100 g of plant dry matter averaged: K 2.64 g, Ca 1.81 g, Mg 0.475 g, P 0.324 g, Zn 2.76 mg and Fe 37.8 mg. According to the total amount of phytoestrogens, the species ranked as follows: T. medium (34.4 mg/g) â‰« T. pratense â‰« O. viciifolia ≥ M. sativa = A. cicer = M. lupulina ≥ A. glycyphyllos (0.207 mg/g). Extracts of legumes, especially that of O. viciifolia, exhibited noticeable potency to inhibit the growth of Gram-positive and Gram-negative bacteria. Perennial legumes of branching stage can be used as protein, mineral and phytoestrogen rich source for food ingredients and supplements.

Results of chemical analysis of meals and food products being given to pupils of general education schools in the frame of the “School Lunch” program / Эрүүл мэндийн лаборатори

Background@#The “School Lunch” program was initiated by the Government of Mongolia in 2006. The purpose of our study was to assess nutritious values of the meals and food products being given to pupils of general education schools in the frame of the program.@*Materials and methods@#Nutritious values of 32 samples of school canteen meals and food products of 5 general education schools were determined using chemical analysis methods. @*Results@#The average calorie content of the analyzed meals was 181.07-271.08 kcal, and the average content of vitamin C was 0.28-0.84 mg/g. The energy value of bakery products was high (110.97-436.23kcal) whereas their vitamin C content was low (0.34 mg/g). The calorie content in dairy products was reasonably high (46.17-52.85kcal), and the average level of calcium was 95.84-103.1mg/g, of iron was 0.7-1.7mg/g and of vitamin C was 0.28-0.84 mg/g.@*Conclusions@#</br>1.The study results highlight the necessity of broadening the variety of food products given to schoolchildren in the frame of the “Lunch” program. </br>2.Fruits and vegetables, the main source of minerals and vitamins, make a small percentage of the food products given to school children, and bakery products rich of calorie prevail in the menu.