Glycemic index: overview of implications in health and disease : Is the glycemic index important in human nutrition?

Background Germination has been widely employed to produce germinated edible seeds and sprouts for consumption in our daily life. Through simple germination procedures, many edible seeds can be germinated in a short time with improved nutritional and medicinal values. Understanding the main bioactive compounds and bioactivities of germinated edible seeds and sprouts can be helpful for their better utilization as functional foods. Scope and approach This review mainly summarizes recent studies about the bioactive compounds and bioactivities of germinated edible seeds and sprouts, and the potential molecular mechanisms of accumulating bioactive compounds in germination are discussed. Key findings and conclusions Germination can accumulate different bioactive compounds, such as vitamins, γ-aminobutyric acid and polyphenols, and this can be dependent on de novo synthesis and transformation. In addition, germinated edible seeds and sprouts possess many bioactivities, such as their antioxidant capacity, which is significantly increased after germination. Therefore, germination can be a green food engineering method to accumulate natural bioactive compounds, and those germinated edible seeds and sprouts rich in natural bioactive compounds can be consumed as functional foods to prevent chronic diseases.

Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review

A42 Prepubertal genistein exposure suppresses mammary cancer and enhances gland differentiation in rats

Polyphenols are plant metabolites with potent anti-oxidant properties, which help to reduce the effects of oxidative stress-induced dreaded diseases. The evidence demonstrated that dietary polyphenols are of emerging increasing scientific interest due to their role in the prevention of degenerative diseases in humans. Possible health beneficial effects of polyphenols are based on the human consumption and their bioavailability. Common beans (Phaseolus vulgaris L.) are a greater source of polyphenolic compounds with numerous health promoting properties. Polyphenol-rich dry common beans have potential effects on human health, and possess anti-oxidant, anti-diabetic, anti-obesity, anti-inflammatory and anti-mutagenic and anti-carcinogenic properties. Based on the studies, the current comprehensive review aims to provide up-to-date information on the nutritional compositions and health-promoting effect of polyphenol-rich common beans, which help to explore their therapeutic values for future clinical studies. Investigation of common beans and their impacts on human health were obtained from various library databases and electronic searches (Science Direct PubMed, and Google Scholar).

Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits.

Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit

Beans, the variants of Phaseolus vulagris, are nutritionally and economically important food crop in each part of the world. Besides providing nutrients such as multifaceted carbohydrates, elevated proteins, dietary fiber, minerals, and vitamins, these also contain rich variety of polyphenolic compounds with prospective health benefits. This review mainly focuses the important nutritional aspects of beans as well as their contribution in decreasing the risks of chronically degenerative diseases.

Nutritional and Health Perspectives of Beans (Phaseolus vulgaris L.): An Overview

The quality of black and green commercial tea samples was accessed by physicochemical analysis, mineral analysis and sensory evaluation. Significant variations in physicochemical and organoleptic parameters were observed. The moisture, protein, fat, crude fiber, water extracts and ash contents of the commercial tea samples were found to be in the range of 2.467.47, 0.87-1.141, 0.94-2.15, 11.23-17.21, 32.34-53.61, and 3.29-5.86%, respectively while caffeine and catechin were found in the range of 2.34-4.33% and 0-7.44%, respectively. The highest percentage of moisture, protein, fat, and crude fiber contents were observed in green tea samples while highest percentage of ash and water extracts were observed in black tea samples. Calcium, magnesium, sodium, potassium and manganese were found to be in the range of 1.47-3.84 mg/l, 2.975.66 mg/l, 0.39-1.83 mg/l, 3.01-4.00 mg/l., 1.09-2.43 mg/l, respectively with maximum amounts found in green tea as compared to black tea.

Chemical composition and sensory evaluation of tea (camellia sinensis) commercialized in pakistan

Effect of Environmental Pollution on Quality of Meat in District Bagh, Azad Kashmir

The present investigation was carried out to study the effect of different concentrations of calcium chloride (1%, 1.5%, 2%), paraffin wax coating and different wrapping materials (polyethylene, carton paper) inorder to increase the shelf life and to avoid the postharvest losses of Banky cultivars of apple. In physical characteristics general appearance (color and shape of fruit), weight loss percentage and organoleptic evaluation were studied during storage. In chemical characteristics, total soluble solids, pH, acidity, total sugar, reducing sugar and Vitamin C were analyzed after 15, 30, 45 and 60 days of storage. All the treatments had significant effect on the shelf life of fruits. However, Calcium chloride (2%) was reported superior to all other treatments. Calcium chloride (2%) proved very useful for reducing weight loss and shriveling and retained consumer acceptability even after 60 days of storage. Polyethylene packaging stood second position after 2% calcium chloride treatment.

http://www.foodhaccp.com/internetjournal/ijfsv5-5.pdf

Effect of Coating and Wrapping materials on the shelf life of apple (Malus domestica cv.Borkh)

Soybeans contain nutritional and medicinal properties. It is a rich source of quality proteins, phytosterols, fibers, and other biologically active compounds, notably daidzein and genistein. Soybeans provide health benefits due to their functional ingredients such as proteins, polysaccharides, and isoflavones. These functional ingredients play a vital role in the reduction of different types of cancer, cardiovascular diseases, postmenopausal problems, diabetes, and some neurodegenerative disorders. This review primarily envisages the different mechanisms involved in the therapeutic effects of soybean components as well as their contribution toward the reduction of different diseases.

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2012.714828

Imran Hayat

Papers

Nutritional and Health Perspectives of Beans (Phaseolus vulgaris L.): An Overview

Chemical composition and sensory evaluation of tea (camellia sinensis) commercialized in pakistan

Effect of Environmental Pollution on Quality of Meat in District Bagh, Azad Kashmir

Effect of Coating and Wrapping materials on the shelf life of apple (Malus domestica cv.Borkh)

Mechanisms Involved in the Therapeutic Effects of Soybean (Glycine Max)