Jute leaves have long been consumed as a vegetable in regions such as Africa, the Middle East and Southeast Asia.
In Japan jute leaves are widely recognized and consumed as a health food.
Nutritionally , jute leaves arring their value as a functional food source cew.
Proven technologies have also been developed for anti-oxidant herbal drink and
Saffron :
Saffron is harvested by hand from the Crocus sativus flower, commonly known as the saffron crocus. The term “saffron” applies to the flower’s thread-like structures called stigma
Saffron contains an impressive variety of plant compounds. These may act as antioxidants, molecules that protect your cells against free radicals and oxidative stress:
Some powerful saffron antioxidants include :
Rice from Tripura:
Aromatic Kali Khasa Rice,
Aromatic Harinarayan Rice,
Biron Rice (white sticky rice) and
Maimi Hanga Rice (Black Rice).
Black Aromatic Rice locally named as Chak-hao is well known for its attractive colour and aromatic flavour and considered as on of the richest source of anthocyanin found among food grain product apart from its optimal content of vitamins, minerals, fibre, proteins, and many other nutrients.
It is considered to be rice variety with a higher vitamin and mineral content than both white and brown rice. Black aromatic rice owes its colour to powerful natural black colouring pigments called anthocyanins which boast an impressive antioxidant activity adding to the health benefits of this rice variety. In addition to being a good source of vitamins E, fibre and protein, black rice is shown to reduce inflamation levels in the body.
In addition to being a good source of vitamins E, fibre and protein, black rice is shown to reduce inflamation levels in the body. According to findings, black rice consumption contributes to the prevention and management of ailments such as atherosclerosis, diabetes, Alzheimer’s disease, hypertension, high cholestrol levels, arthritis, allergies, aging signs and even cancer
Some of the nutraceutical compounds present which can be extracted economically are tocotrienols, gamma amini butyric acid, oryzanol, rice bran saccharine, lutein, zeaxanthin, butylate hydroanisole, phytosterol, etc.
Okra (Abelmoschus esculentus),
Abelmoschus esculentus L. (Moench) of the Malvaceae family (also known as Hibiscus esculentus) is an annual herb that is more commonly known in several other vernacular names as ladies finger, okra, bhindi, or gumbo
Generally, okra is a high-value crop because it represents a source of nutrients that are important to human health, e.g., vitamins, potassium, calcium, carbohydrates, dietary fiber, and unsaturated fatty acids such as linolenic and oleic acids, and also of bioactive chemicals
The profile of the bioactive components in different parts of okra is well documented: for okra pod polyphenolic compounds, carotene, folic acid, thiamine, riboflavin, niacin, vitamin C, oxalic acid, and amino acids or okra seed polyphenolic compounds, mainly oligomeric catechins and flavonol derivatives, protein (i.e., high lysine levels), and oil fraction (in particular, its derived oil is rich in palmitic, oleic, and linoleic acids) for root carbohydrates and flavonol glycosides , and manly minerals, tannins, and flavonol glycosides for leaves
Several studies reported antioxidant properties of okra .
For instance studies were conducted on the extraction and antioxidant activity of phenolic compounds from okra flowers: the extract exhibits a strong DPPH radical scavenging activity and reducing power, which makes it a potential functional ingredient in the food and pharmaceutical industries.
Focus here is the role of okra in the management and treatment of diabetes. Diabetes is a chronic health disease attributed to risk factors like obesity, physical inactivity, ageing, and genetic predisposition; in particular diabetes mellitus is a progressive metabolic disease and it has affected considerable percentage of population throughout the world, associating with considerable morbidity and mortality
Coriander (Coriandrum sativum L., Apiaceae) is used in cuisine and traditional medicines. It is mainly cultivated for its yellowish-brown globular fruits, known as coriander seeds
The most characteristic activities of polyphenols are the antiradical and antioxidant ones. The good amount of polyphenols in C. sativum extracts makes it a suitable reducing agent, lipid peroxidation inhibitor, free radicals scavenger and quencher of singlet oxygen
The antioxidant and the anti-inflammatory activities of coriander polyphenols can help in the prevention of obesity, hypertension, dyslipidemia and type-2 diabetes and, hence, in the prevention of metabolic syndrome.
Coriander polyphenols can help to ameliorate obesity and metabolic syndrome.
The most important components found in coriander fruits are essential oil and fatty oil. Sterols, terpenoids, tocols are also present. Coriander vegetative parts, such as leaves and stems, present the greatest nutritional and health-promoting benefits due to their relatively high polyphenol content
Sunflower Seeds: -
Probiotic:-
A prebiotic may stimulate the immune system, decrease the levels of pathogenic bacteria in the intestine, relieve constipation, decrease the risk of osteoporosis by increasing essential mineral absorption especially calcium, and reduce the risk of atherosclerosis by lowering the synthesis of triglycerides and fatty acids in the liver as well as lowering their serum levels
