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Karthiga, S.
- Total Antioxidant Capacity of Commonly Consumed Cereals, Cereal Products and Millets in India
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1 Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore – 641043, IN
1 Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore – 641043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 50, No 6 (2013), Pagination: 224-230Abstract
Changing lifestyles and environment have led to a great change in the health profile of the human population. Higher stress levels among individuals, sedentary lifestyle and deficient diets have increased the onset of degenerative diseases like cancer, diabetes mellitus and cardiovascular disease. One of the common pathways by which the causative factors initiate or promote the diseases in the human system is through the generation of free radicals. The treatment for these diseases, in the above perspective, target at quenching free radicals to prevent further complications besides facilitating cure.
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- Vitamin A Nutritional Status of Hyperlipidemics
Abstract Views :188 |
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Authors
Affiliations
1 Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore -641 043, IN
1 Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore -641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 36, No 4 (1999), Pagination: 228-237Abstract
Hyperlipidemia is identified to be one of the major risk factors in the development of coronary heart disease and is characterized by elevation of any one of the non-HDL cholesterol levels or decrease in the HDL-cholesterol level, β-carotene (precursor of Vitamin A) on account of its antioxidant property is found to play a role in maintenance of lipid profile.- Estimation of Sodium Content of Selected Indian Recipes and Formulation of a Ready Reckoner
Abstract Views :191 |
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Authors
Affiliations
1 Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, IN
1 Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, IN