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Mogra, Renu
- Therapeutic Role of Ginkgo biloba Leaf Extract
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Authors
Gitanjali
1,
Renu Mogra
2
Affiliations
1 Department of Food and Nutrition, College of Home Science, Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur (Bihar), IN
2 Department of Food and Nutrition, College of Home Science, Maharana Pratap Agricultural University and Technology, Udaipur (Rajasthan), IN
1 Department of Food and Nutrition, College of Home Science, Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur (Bihar), IN
2 Department of Food and Nutrition, College of Home Science, Maharana Pratap Agricultural University and Technology, Udaipur (Rajasthan), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 409-415Abstract
In the past decade, interest by the general public in the use of herbal dietary supplements has risen exponentially. As throughout history, individuals are now turning to the use of “natural” therapies for the prevention, treatment and cure of almost every ailment and aging malady. One of the most popular herbal supplements is Ginkgo biloba leaf extract, taken for its perceived “memory enhancing” properties. Its purported biological effects include: scavenging free radical; lowering oxidative stress; reducing neural damages, reducing platelets aggregation; anti- inflammation; anti-tumor activities; and anti-aging. Clinically, it has been prescribed to treat central nervous system disorders such as Alzheimer’s disease and cognitive deficits. It exerts allergy and changes in bleeding time. There are no standards or guidelines regulating the constituent components of Ginkgo biloba leaf extract nor is exposure limits imposed. The use of Ginkgo leaf extract may be promising for treatment of certain conditions, although its long-term use still needs to be evaluated.Keywords
Ginkgo biloba, Gingko Leaf Extracts, Terpenoids, Flavonoids, Ginkgolide.References
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- Nutritional and Anti Nutritional Analysis of Iron Rich Flour Develop by Using of Garden Cress Seeds
Abstract Views :191 |
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Authors
Khushbu Gurjar
1,
Renu Mogra
2
Affiliations
1 Department of Food Science and Nutrition, College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan, IN
2 Department of Food Science and Nutrition, College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
1 Department of Food Science and Nutrition, College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan, IN
2 Department of Food Science and Nutrition, College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 402-408Abstract
Garden cress (Lepidium sativum Linn.) is an annual herb, belonging to Brassicaceae family. Today, garden cress seed used as a good source of iron to prevent anemia. The present study was conducted to develop iron rich flour incorporated with garden cress seeds and assess its nutritional and anti-nutritional composition. Two combination of iron rich flour were developed viz., 90:10 per cent in (Wheat flour + garden cress seed flour) and 60:15:15:10 per cent in (Wheat flour + pearl millet flour + rice flour + garden cress seed flour) flours, respectively to prepare 100 g of flour mix. Nutritional composition of flours revealed that control (wheat flour) contained 11.54 g/100g moisture, 12.03g/100g protein, 1.76 g/ 100g fat, 71.62 g/100g carbohydrate,1.83 g/100g crude fibre and 350.24 kcal per 100 g . WG flour contained 10.89 g/100g moisture, 13.30g/100g protein, 3.50 g/100g fat, 67.41 g/100g carbohydrate, 2.34 g/100g crude fibre and 354.33/100g kcal and nutritional composition revealed that WPRG flour contained 11.15 g/100g moisture, 13.30 g/100g protein, 3.36 g/100g fat, 67.88 g/100g carbohydrate, 2.8 g/100g crude fibre and 350.36 kcal/100g. Phytic acid contents of flours were found 1.35, 7.38 and 7.53 mg/100g. It can be inferred from the above results that the iron rich flour mix were nutritious, acceptable and safe for human consumption.Keywords
Garden Cress Seed, Anemia, Nutritional, Anti-Nutritional, Phytic Acid.References
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