Development of as functional food targeting NRF2 signaling: antioxidant and anti-inflammatory activity in experimental model systems.

Pharmacological activation of nuclear factor erythroid 2 related factor 2 (NRF2) provides protection against several environmental diseases by inhibiting oxidative and inflammatory injury. Besides high in protein and minerals, leaves contain several bioactive compounds, predominantly isothiocyanate moringin and polyphenols, which are potent inducers of NRF2. Hence, leaves represent a valuable food source that could be developed as a functional food for targeting NRF2 signaling.

Effect of roasting on rheological and functional properties of sorghum flour.

In this study, the effect of grain moisture content (12-20%), temperature (140-180 ℃), and time (5-15 min) of roasting on the quality attributes of sorghum grain was studied. The response functions were rheological attributes of powder flowability, color, water absorption capacity, and sensory acceptability. These response functions could be correlated (r ≥ 0.