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.

Probiotic :

 

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 

 

Nutritive Benefits of Chicory (Cichorium intybus): 

Chicory root contains some phytochemicals such as inulin (starch-like polysaccharide), coumarins, flavonoids, sesquiterpene lactones (lactucin and lactucopicrin), tannins, alkaloids, vitamins, minerals, and volatile oils.

The secondary metabolites (flavonoids, tannins, and coumarins) found in chicory have been reported to demonstrate some biological activities such as antioxidant, anticancer, anti-inflammatory, antiparasitic, antihepatotoxic, which impact positive health effect on humans and livestock.

Inulin (starch-like polysaccharide)found in Chicoery roots :- 

Inulin is a polymer of fructose with β-(2-1)-glycosidic-linkage which accounts for up to 68% of the total compounds present in fresh chicory roots.

As a prebiotic, inulin is low in calorie and dietary fiber, making it a good replacement for sugar and an ideal component for diabetic nutrition

 Fresh chicory roots contain, by dry weight, 68% of inulin (a polysaccharide similar to starch), 14% sucrose, 5% cellulose, 6% protein, 4% ash, and 3% other compounds.

Dry chicory root extract contains, by weight, approximately 98% inulin and 2% of other compounds

Various studies have reported that prebiotics stimulates the growth of host-beneficial gut bacteria, such as lactobacilli and bifidobacteria for overall beneficial health

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 

Mixing of Coffee powder : Chicory powder  ( in 70: 30  or  60:40 ): 

It is  reported that moderate caffeine intake, especially through coffee, may lower the risks of type-2 diabetes, stroke, heart failure, and atrial fibrillation. 

But, high doses, especially from energy drinks, may harm cardiovascular health, and unfiltered coffee can also raise LDL cholesterol levels.

As per one opinion,   drinking four cups of coffee a day may lower the risk of developing cancer, type-2 diabetes, heart diseases, and age-related disorders like dementia and Alzheimer’s disease. 

But it is  suggested that it would be prudent for pregnant and lactating women to limit their coffee intake to three cups a day.

Drinking hot black coffee is recommended, with little or no additives like sugar or milk. 

Adding milk to black coffee can be good, as milk contains antioxidants, minerals, and vitamins and allays the bitter taste.

Some people add   chicory, which comes from a perennial herbal plant with coloured flowers. This herb contains no caffeine but a polysaccharide called inulin, which supports digestion and can help control blood sugar.

 Chicory contains several compounds that help protect the liver from inflammation, shield the stomach from damage, and may help defend against cancer. Adding chicory to coffee also improves coffee’s fragrance and taste.

The optimal blend of coffee and chicory was suggested to be 70:30 or 60:40, coffee to chicory, to strike a balance between taste and benefits. In fact, most coffee sellers across India have these ratios, unless of course, a customer asks for ‘pure’ coffee.