Seaweeds or Micro algae brown algae (Phaeophyta), red algae (Rhodophyta), and green algae (Chlorophyta) :

Seaweed is a type of marine plant that grows in oceans and seas. It is used in many products like food, cosmetics, fertilizers and even in medicine.

 It grows in shallow waters and doesn’t require land or freshwater, making it an eco-friendly crop. It’s becoming popular worldwide as a healthy food because it’s easy to grow and needs little care. Seaweed is rich in vitamins, minerals, and amino acids. It helps fight diseases like cancer, diabetes, arthritis, heart problems and high blood pressure. It also boosts immunity and keeps the body healthy.

 Seaweeds or Micro algae refer to numerous species of multicellular photosynthetic organism. 

 They are classified as:-

i) brown algae (Phaeophyta), 

ii)red algae (Rhodophyta), and 

iii)green algae (Chlorophyta)

The main edible seaweeds are:-

 Japanese kelp (Laminaria japonica), 

Kombu (Sacharinna spp.), 

Gracilaria spp.,

 Nori Nei (Porphyra spp.), 

Eucheuma seaweeds nei (Eucheuma spp.), 

Laver or Nori (Porphyra tenera), 

Wakame (Undaria pinnatifida), 

Elkhorn Sea moss (Kappaphycus alvarezii), 

Hijiko or Hiziki (Sargassum fusiforme), 

Umudggasari (Gelidium amansii), and

Gamtae (Eckonia cava), among others

Edible seaweeds are consumed directly, for example, as an ingredient for sushi wraps or in salads and soups. Hence, based on their nutritional composition, they can be classified as “novel food” according to Regulation (EU) 2015/2283.

 In general, seaweeds contain macronutrients, including carbohydrates (dietary fiber), proteins (essential amino acids), and lipids (essential fatty acids, n-3 and n-6), and micronutrients, such as minerals and vitamins. 

These components have shown various health benefits, such as anti-inflammatory, anti-obesity, anticancer, antioxidant, and antibacterial

 In addition to macronutrients, several red seaweeds, such as Gelidium, Gracilaria, and Neopyropia, are used for agar and carrageenan production, and brown seaweeds are used for alginate production, which are commonly used in cosmetics, food additives, ingredients in functional food, and pharmaceutical products 

Bioactive compounds commonly found in seaweed include polysaccharides (e.g., sulfated, alginate, carrageenan, agar, dietary fiber, laminaran), lipids and fatty acids (e.g., essential fatty acids), proteins and peptides,carotenoids and polyphenols,and minerals (such as iodine) and vitamins, and different methods are used to extract these compounds

In addition to food consumption, seaweeds can be used as food additives, which are substances that are added to foods to maintain or improve their safety, freshness, flavor, texture, or appearance.

Traditionally, the uses of seaweeds are based on the improvement of physicochemical or rheological properties, such as stabilizing agents, thickeners, gelling agents, flocculants, water retention capacity, and emulsifiers. It is known that seaweeds contain chemical compounds such as polysaccharide, i.e., carrageenan, alginate, and agar, which are used as hydrocolloids (phycocolloids)

Jute Leaves

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 : 

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 : 

• crocin
• crocetin
• safranal
• picrocrocin
• kaempferol

Crocin is perhaps the most notable antioxidant in saffron. It’s responsible for saffron’s red color, and research suggests it may have antidepressant properties and could protect brain cells against progressive damage.

Research shows that safranal may have benefits for several health conditions.

Kaempferol is found in saffron flower petals. This compound may help boost your immune system and protect your body against several viruses 

Saffron is a rich source of potassium, an important element in maintaining heart health. 

Potassium dilates and enlarges blood vessels and therefore lowers blood pressure. The potassium in saffron also prevents atherosclerosis, heart attack and stroke. As mentioned, saffron contains a substance called crocin, which can regulate blood cholesterol levels, so this spice is very useful for heart health.

Saffron is a valuable plant spice derived from the stigma of the saffron flower.

 Saffron flower is a perennial bulbous plant with the scientific name “Crocus Sativus”.

 “Crocus” in Greek means thread and string, which refers to the appearance of saffron flower stigmas. The name of saffron comes from the word bile in Arabic meaning yellow. 

Saffron has many properties for skin, hair, menstruation and body health and is one of the most expensive agricultural products worldwide. 

This spice has been around for about a thousand years and has attracted many consumers.
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Black Aromatic Rice (Chak-hao):

Rice from Tripura: 

 Aromatic Kali Khasa Rice, 

Aromatic Harinarayan Rice, 

Biron Rice (white sticky rice) and 

Maimi Hanga Rice (Black Rice).

Black Aromatic Rice (Chak-hao):

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),

 

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 leaves / seeds

 

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 :

 

Sunflower Seeds: - 

• Sunflower seeds are rich in calories. 100 grams of these seeds give around 585 calories of energy. They have a good amount of fibre (8.5 g) and fats (51.5 g). Fats present are mostly polyunsaturated and monounsaturated, which are good fats. They are also rich in protein (20.77 g).
• They are loaded with vitamins like Thiamine, Riboflavin, Niacin, Pantothenic acid, Folate, Choline, vitamin B6, vitamin C and vitamin E.
• They contain minerals like calcium, iron, magnesium, manganese, phosphorus, potassium, sodium, zinc, etc.
• Sunflower seeds, when consumed, also provide us with plant compounds like flavonoids and phenolic acids that are strong antioxidants.
• Sunflower seeds’ nutrition is a well-rounded package, providing essential vitamins, minerals and healthy fats, making them a nutritious and versatile snack.
• Sunflower seeds’ protein content helps in muscle building, making them a valuable addition to our diet.