Foods that encourage good sleep :

 

Foods include:-

1)Green tea, white tea, and oolong tea naturally have high amounts of GABA. 

• 2)Whole grains
• 3)Fava beans, soy, lentils, and other beans
• 4)Nuts, especially walnuts and almonds
• 5)Sunflower seeds
• 6)Fish, especially shrimp and halibut
• 7)Fruits and vegetables such as citrus, tomatoes, berries, spinach, broccoli, and potatoes
• 8)Cocoa
• 
  
• Note:
• Gamma-aminobutyric acid (GABA) is a naturally occurring amino acid. GABA is a neurotransmitter, which means it delivers a message through your nervous system from one neuron to another.

  GABA functions to calm the nervous system and help your nerves process sensory input in an organized way.

  GABA isn’t really found in a lot of foods unless they’re fermented foods (like kimchi or kefir). But there are foods that naturally boost the production of GABA in your body. 

Guggal species —Khara Guggal (Commiphora wightii) and Mitha Guggal (Commiphora stocksiana) :

 

 Guggal species —Khara Guggal (Commiphora wightii) and Mitha Guggal (Commiphora stocksiana)—across five villages of the Gujarat district in a step towards restoring native biodiversity and strengthening the ecological value of community grazing lands.

Guggal is a flowering plant which produces a fragrant resin called guggal. It grows as a shrub or small tree. 

The individual flowers are red to pink, with small petals. The small round fruit are red when ripened. 

It is a source of Guggul or Indeian Bdellium,  a gum-resin that exudes from the branches. It is largely used as an incense, in medicine and perfumery .

The extract of gum guggul called gugulipid, guggulipid or guglipid, has been used in Unani and Ayurvedic medicine for nearly 3000 years in India. 

Sandalwood (Santalum album)

 

Sandalwood (Santalum album):

In the 18th and 19th centuries, the tree was confined largely to the forests of Kerala, Karnataka and Tamil Nadu, with the state strictly controlling its harvest, transport and sale. 

Sandalwood is a hemi-root parasitic plant, which means that it depends on other host plants for nutrients and water throughout its life cycle. Poor host selection can result in stunted growth, chlorosis or even mortality. For example, Malabar neem (Melia dubia), widely promoted in high-density systems, creates a heavy shade within two years of growth, suppressing sandalwood. Melia trees are often harvested for plywood, which further reduces the sandalwood’s vigour.

The fruit of Viburnum grandiflorum is taken for joint ailments :

 

Several fungal species are used as both foods and medicines in the Kashmir Valley in the Western Himalayas of India.

(a) Portulaca oleracea is given to postpartum mothers to boost immunity, 

(b)Taraxacum officinale is believed to improve circulation, and 

(c ) the fruit of Viburnum grandiflorum is taken for joint ailments. 

Fruit is ellipsoid, red turning black, upto 2 cm, edible. 

Some of the better-known are wild rice, moringa, bamboo shoots,  jamun fruit (Syzygium cumini), Indian cherry (Antidesma aciduma), wild date palm (Ericybe paniculata), various mushrooms and flowers, fish and wild meat.

 These foods are important for both nutritional and cultural reasons. 

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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