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. 

Makhana, scientifically known as Euryale ferox Salisb (Fox nut ) [Global siuperfood ]

 

  Makhana, scientifically known as Euryale ferox Salisb, is an aquatic crop grown mainly in shallow ponds, lakes, and wetlands. The edible part of the plant is its seed. After roasting or processing, the seed is popped and consumed as a fox nut.

Makhana is nutrient-rich, containing carbohydrates, high-quality protein, dietary fibre, and essential micronutrients such as magnesium, potassium, phosphorus, and iron. Its low-sodium and cholesterol-free composition makes it suitable for a wide range of dietary needs.

Makhana is valued for its nutritional and health benefits and is increasingly recognized as a global superfood. It has a low glycaemic load, making it suitable for people managing diabetes. It also supports heart health, aids digestion, and is known for its anti-aging properties. Studies indicate that makhana’s nutrient profile is superior to that of many commonly consumed nuts such as almonds, walnuts, and cashews.

It contains very little fat (0.33 g per 100 g), is rich in fibre, provides various essential amino acids and has about 95 percent protein digestibility. Its essential amino acid index and chemical score are comparable to those of fish.

Nutritional  (approximate )  values in popped up Makhana : 

Protein: 11.3

Fibre:3.26

Fats: 0.33

Carbohydrates: 84.87

Sodium: 4.06

Potassium: 48.39

Magnesium: 12.71

Phosphorous: 124.01

Iron: 2.67

Calcium : 20.94

 

Health benefits:- 

1)Beneficial for rheumatic and bile disorders 

2)Used for treatment of leucorrhoea and have good immuno-stimulant property

3)Used in controlling heart disease because of high amounts of 

  Theoridoxin-1 (Trx-1) and Theoridoxin-1 related protein - 32 (TRP-32 ) content

4)The rhizome of the makhana plant is used as diuretic and in the treatment of dropsy, jaundice , anti-inflammatory, scabies and gonorrhoea

5)Ripe seeds are used in the treatment of  chronic diarrhoea

6)Makhana contains flavonoids which are helpful in reversing the effects of free radicals produced in the body

7)Makhana is known as anti-aging foods because of high content of powerful anti-oxidants, besides aphrodisiac properties  

Gymnema sylvestre

 Scientists have developed a phytopharmaceutical derived from the medicinal plant Gymnema sylvestre for the treatment of diabetic foot ulcers.

 The therapy also shows potential for managing other chronic wounds and inflammatory skin disorders.

Gymnemic acids have antidiabetic, antisweetener and anti-inflammatory activities. The antidiabetic array of molecules has been identified as a group of closely related gymnemic acids after it was successfully isolated and purified from the leaves of G. sylvestre

G. sylvestre leaves have been found to cause hypoglycemia in laboratory tests and have found a use in herbal medicine to help treat adult onset diabetes mellitus. When Gymnema leaf extract is administered to a diabetic patient, there is stimulation of the pancreas by virtue of which there is an increase in insulin release 

Gymnema leaf extract, notably the peptide ‘Gurmarin’, has been found to interfere with the ability of the taste buds on the tongue to taste sweet and bitter. Gymnemic acid has a similar effect. It is believed that by inhibiting the sweet taste sensation, people taking it will limit their intake of sweet foods, and this activity may be partially responsible for its hypoglycemic effec

Bifidobacterium bacteria :

 

Please Note: It is just for information :   

Bifidobacterium bacteria convert dietary carbohydrates into short-chain fatty acids.

 In infants, the enzyme lactase converts lactose in milk to glucose and galactose. However, in adults, bacteria like Bifidobacterium take over and help ferment lactose.

Bifidobacterium bacteria are known to improve gut health and are a major component of commercial probiotics.

Bifidobacteria are members of the intestinal microbiota of mammals and other animals, and some strains are able to exert health-promoting effects. The genus Bifidobacterium belongs to the Actinobacteria phylum.

Bifidobacteria are among the dominant bacterial populations in the gastrointestinal tract (GIT) of humans.

Recently, it is found that traditional and home made  food prepared from milk, curd,   fish, fruits, and/or greens and stems, fermented food items  etc., improve such healthy bacteria.  

Nutmeg ( Jajikaya)

 

Nutmeg ( Jajiokaya) 

Botanical Name: Myristica fragrans Houtt

Family: Myristicaceae

Benefits of Nutmeg (Jaiphal)

• Regulate blood pressure
• Heal pain and inflammation
• Improve digestion
• Prevents bad breath
• Boost memory power
• Control blood sugar

Gokshura (Tribulus terrestris)

 

The source plant of Gokshura is T. terrestris Linn. of Zygophyllaceae family.

Gokshura ( (Tribulus terrestris))

Gokshura (Tribulus terrestris) has been widely used in Ayurveda for its diuretic and reproductive health–supporting properties.

it may help manage urinary tract concerns, such as kidney stones. It has traditionally been used to support both male and female fertility.

Gokshura's benefits include anti-inflammatory and antioxidant effects that help relieve inflammation and oxidative stress.

 It is also beneficial for the muscles required for strength, stamina, and vitality in general, making it a popular supplement choice among athletes. 

Other than that, the adaptogenic properties of Gokshura also improve the body’s ability to withstand stress.

Besides the reproductive and physical health aspects, Gokshura can potentially manage inflammatory joint concerns. It has analgesic, anti-inflammatory, and antioxidant effects that relieve joint pain, stiffness, and inflammation due to rheumatism and arthritis. 

Rodiyola

 

 Rhodiola is a plant called Rhodiola rosea. The root of rhodiola is used to make dietary supplements, such as tablets or capsules. People take rhodiola for many reasons

is a plant called Rhodiola rosea. Dietary supplements that contain rhodiola are made from the root (rhizome) of the plant. Since rhodiola grows in colder regions and at high altitudes, it is sometimes called arctic root or Siberian rhodiola.

Pigeonpea (Cajanus cajan L. Millsp.)

 

Pigeonpea (Cajanus cajan L. Millsp.) is a grain legume crop that is crucial for food and nutrition security in the subtropicalregions of Asia and Africa

Pigeonpea is one of India's most important pulse crops and a major source of dietary protein. It plays a vital role in ensuring the country's food and nutritional security.

Pigeonpea is an important source of proteins, carbohydrates, B-group vitamins, and certain minerals. India contributes over 90% of the pigeonpea production in the world where it is mostly consumed as dehusked splits or dhal. In African countries and Latin America, it is mainly consumed as canned peas.

Pigeon pea is one of the most multipurpose grain legumes in the tropical and subtropical world. It is highly resilient to climate change due to drought tolerance. It ranks sixth following common beans, chickpeas, field peas, cowpeas, and lentils globally. 

Pigeon pea is an excellent source of high-quality protein, essential amino acids, and minerals. 

Furthermore, pigeon pea is endowed with valuable water-soluble vitamins such as thiamin, ascorbic acid, riboflavin, and niacin. 

With low levels of saturated fat and sodium and being cholesterol free, pigeon peas emerge as a nutritious dietary choice. 

Pigeon peas are rich sources of bioactive compounds with various potential health properties, including anti-inflammatory, antibacterial, antioxidant, anticarcinogenic, and antidiabetic effects.

 Pigeon peas can be consumed in diverse forms, including whole seeds, split seeds (known as dhal), vegetables using green seeds, and fresh pods.

Legumes like pigeon peas in diets offers all essential amino acids, vitamin B, vitamin C (ascorbic acid), carotenoids, magnesium, and iron.

Apart from this high nutritional value, pigeon pea is used as a traditional medicine in India, China, the Philippines, and some other nations.. It is used for curing measles, smallpox, chicken pox, sickle cell anemia, fever, dysentery, hepatitis, and malaria . \

Pigeon pea has a good number of health-promoting bioactive compounds, like phenolic compounds, flavonoids, tannins, saponins, and phytic acid. These compounds have countless useful properties like anti-inflammatory, antibacterial, antioxidant, anticarcinogenic, and antidiabetic effects

Pigeon pea holds promise as a significant source of water-soluble vitamins such as thiamin, ascorbic acid, riboflavin, and niacin

Notably, it is abundant in vitamin A and contains higher levels of vitamin C compared to ordinary peas and beans 

Additionally, they collaborate with enzymes involved in metabolic pathways, facilitating the production of essential nutrients such as energy, carbohydrates, proteins, and fats

vitamins contribute to the maintenance of nervous system functions

Pigeon pea serves as a notable source of essential minerals including potassium, magnesium, sulfur, calcium, iron, and phosphorus 

Additionally, pigeon peas contain zinc, which is essential for maintaining the body's immune system 

Calcium, another vital mineral present in pigeon peas, enhances bone strength, supports dental health, aids muscle function, regulates blood clotting, facilitates nerve transmission and promotes the activity of digestive enzymes

Bioactive compounds, which are usually found in small quantities compared to macronutrients, play a crucial role in various food items

 In pigeon pea, the main bioactive compounds identified so far are broadly classified into the flavonoids, phenolics, and stilbenes groups 

The high-performance liquid chromatography (HPLC) analysis of ethanol leaves extract revealed seven flavonoids including pinostrobin, orientin, naringenin, apigenin, apigenin-6,8-di-C-α-L-arabinopyranoside and pinostrobin chalcone, and two stilbenes, namely, pinostrobin, orientin, naringenin, apigenin, and pinostrobin chalcone 

The proximate compositions such

as moisture, protein, fat, carbohydrate, ash and dietary fiber

of pigeon pea is shown in Table 1 (Oke 2014., Eltayeb et al.

2010., Olalekan and Bosede 2010., Adamu and Oyetunde

2013., Kunyanga et al. 2013). The pigeon pea seed is made

up of 85% cotyledon, 14% seed coat, and about 1% embryo.

It is a rich source of protein, carbohydrates, minerals and

vitamins. It’s protein content ranges between 20-22% CHO

between 51.4 – 58.8%, Crude fibre between 1.2 – 8.1% and

lipid between 0.6 – 3.8% (Faris 1990).

Carbohydrates: The starch and non-

The proximate compositions such

as moisture, protein, fat, carbohydrate, ash and dietary fiber

of pigeon pea is shown in Table 1 (Oke 2014., Eltayeb et al.

2010., Olalekan and Bosede 2010., Adamu and Oyetunde

2013., Kunyanga et al. 2013). The pigeon pea seed is made

up of 85% cotyledon, 14% seed coat, and about 1% embryo.

It is a rich source of protein, carbohydrates, minerals and

vitamins. It’s protein content ranges between 20-22% CHO

between 51.4 – 58.8%, Crude fibre between 1.2 – 8.1% and

lipid between 0.6 – 3.8% (Faris 1990).

Carbohydrates: The starch and non-