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Bhati, Dashrath
- Nutritional Potential of Indigenous Fruits and Vegetables
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Authors
Affiliations
1 Department of Home Science, Mahatma Jyoti Rao Phoole University, Jaipur (Rajasthan), IN
2 Department of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
1 Department of Home Science, Mahatma Jyoti Rao Phoole University, Jaipur (Rajasthan), IN
2 Department of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
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Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 306-313Abstract
Foods which are generally grown in tribal locality, hilly and wasteland can provide a solution to the problem of food security and nutritional security especially to the people who are living near to such places. World over, tribal population still stores a vast local food cultures are inseparable from traditional knowledge on utilization of local plants as food therapeutic systems. Due to maximum utilization of such indigenous plants by tribal community these plant food are also sometime called as "tribal foods". These tribal fruits and vegetable are not a part of commercial orcharding like mango, banana, spinach, potato etc. but appear in market in small quantities and these are often referred also know as uncommon foods/ underutilized foods /under exploited foods/ neglected foods or indigenous foods. In the present review paper pertinent text and research related to the area has been presented.Keywords
Tribal Foods, Indigenous Fruits, Indigenous Vegetables.
References
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- Fruits and Vegetables:Nature's Gift to Obtain better Health through Antioxidants
Abstract Views :238 |
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Authors
Affiliations
1 Department of Home Science and Food Technology, Surajmal Agarwal Pvt. Kanya Mahavidyalaya (Kumaun University), Nainital (Uttarakhand), IN
1 Department of Home Science and Food Technology, Surajmal Agarwal Pvt. Kanya Mahavidyalaya (Kumaun University), Nainital (Uttarakhand), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 335-339Abstract
Fruits and vegetables contain different nutrients and other components which help in maintaining healthy body. These components possess antioxidant activity. In recent times natural antioxidants have raised considerable interest among nutritionists, food manufacturers and consumers because of their presumed safety and potential therapeutic value. Dietary antioxidants, such as water-soluble vitamin C and phenolic compounds, as well as lipid-soluble vitamin E and carotenoids, present in vegetables contribute both to the first and second defence lines against oxidative stress. As a result, they protect cells against oxidative damage, and may therefore prevent chronic diseases, such as cancer, cardiovascular disease, and diabetes. Naturally occurring antioxidants are capable of inhibiting the ill effects of free radical damage to human body system, but their consumption also boost the body's endogenous antioxidant mechanism to combat oxidative stress. Natural ingredients in food are considered safer option than synthetic additives. This review paper presents different natural antioxidants present in fruits and vegetables.Keywords
Fruits, Vegetables, Antioxidants.References
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- Anti Oxidant Composition of Indigenous Plants Grown in Western Region Rajasthan
Abstract Views :338 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Technology, Career Point University, Kota (Rajasthan), IN
2 College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
1 Department of Food Science and Technology, Career Point University, Kota (Rajasthan), IN
2 College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 271-275Abstract
Anti oxidant content of food is one of the key components which help in maintaining the healthy living. Keeping this thing in view, the present study had been conducted on forty one indigenous plants to know their antioxidant potential. Part of the plant utilized by the tribal community were analysed for its vitamins content (i.e. vitamin-C and β-carotene), non- nutrient component (i.e. oxalic acid and tannin) and total per cent of antioxidant inhibition activity by using DPPH. The present study concluded that the indigenous plants consumed in tribal areas are rich in antioxidant content and can be used in daily diet. Hence these indigenous plants may be recommended to achieve healthy living.Keywords
Tribal, Underutilized Plants, Nutrient, Food Security.References
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