Investigating the role of Lactiplantibacillus plantarum vs. spontaneous fermentation in improving nutritional and consumer safety of the fermented white cabbage sprouts.

Brassicaceae sprouts are promising candidates for functional food because of their unique phytochemistry and high nutrient density compared to their seeds and matured vegetables. Despite being admired for their health-promoting properties, white cabbage sprouts have been least explored for their nutritional significance and behavior to lactic acid fermentation. This study aimed to investigate the role of lactic acid fermentation, i.

EXPLORING the prophylactic potential of Azadirachta indica leaf extract against dyslipidemia.

Ethnopharmacological Relevance: Several studies revealed that different parts of Azadirachta indica A. Juss, has therapeutic potential against inflammatory issues and dyslipidemia which is a major contributing cause to cardiovascular diseases, oxidative stress and serum glucose levels, etc. AIM OF STUDY: Present study was conducted to evaluate anti-dyslipidemic capacity of Azadirachta indica leaf extract in dyslipidemic rabbits.

Botany, Nutritional Value, Phytochemical Composition and Biological Activities of Quinoa.

Quinoa is a climate-resilient food grain crop that has gained significant importance in the last few years due to its nutritional composition, phytochemical properties and associated health benefits. Quinoa grain is enriched in amino acids, fiber, minerals, phenolics, saponins, phytosterols and vitamins. Quinoa possesses different human-health promoting biological substances and nutraceutical molecules.

Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review.

Although, the High Hydrostatic Pressure (HHP) technology has been gaining gradual popularity in food industry since last two decades, intensive research is needed to explore the missing information. Bacterial inactivation in food by using HHP applications can be enhanced by getting deeper insights of the process. Some of these aspects have been already studied in detail (like pressure, time, and temperature, etc.