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Pooja Maurya ¹, Mukta Singh ²

Affiliations
1 Department of Food and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, IN
2 Department of Home Science, Mahila Mahavidyalaya, Banaras Hindu University, Varanasi, U.P., IN

Abstract

Carrot is one of the important ischolar_main vegetables rich in bioactive compounds like carotenoids and dietary fibres with appreciable levels of several other functional components having significant healthpromoting properties. Bread is major fermented and baked food products commonly consumed by large number of people. Carrots are nutritionally rich because it contains large amount of essential nutrients, which are helpful in growth, development and beneficial for preventing diseases. Incorporation of carrot powder with refined flour in bread increase the several nutrients; vitamins, especially vitamin A (-carotene), fibre and minerals. Carrots offer an effective way to produce value added products. The objectives of incorporation of carrot powder with refined flour is to make low cost food and consumed by large no of people and also easily available and have many health benefits. In present study, a systematic approach was followed to develop and standardize the process for the preparation of carrot products. Sun drying method was selected to prepare carrot powder (for drying).Carrot powder incorporated food products was in percentage 10 per cent, 20 per cent and 30 per cent in refined flour 90 per cent, 80 per cent and 70 per cent making total percentage 100 per cent of each product and evaluated for sensory characteristics using nine point hedonic scale and numerical scoring method and crude fibre were also analysed.

Keywords

Fermented, Baked, Carrot Powder, Hedonic Scale

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Latika Yadav ¹, Pooja Maurya ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN

Abstract

The development and maintenance of an organism is orchestrated by a set of chemical reactions that switch parts of the genome off and on at strategic times and locations. Epigenetics is the study of these reactions and the factors that influence them. The nutrients we extract from food enter metabolic pathways where they are manipulated, modified and molded into molecules, the body can use. One such pathway is responsible for making methyl groups - important epigenetic tags that silence genes. Familiar nutrients like folic acid, B vitamins and SAMe (S-Adenosyl methionine) are key components of this methyl-making pathway. Diets high in these methyl-donating nutrients can rapidly alter gene expression, especially during early development when the epigenome is first being established. Nutrients can reverse or change epigenetic phenomena such as DNA methylation and histone modifications, thereby modifying the expression of critical genes associated with physiologic and pathologic processes, including embryonic development, aging, and carcinogenesis. It appears that nutrients and bioactive food components can influence epigenetic phenomena either by directly inhibiting enzymes that catalyze DNA methylation or histone modifications, or by altering the availability of substrates necessary for those enzymatic reactions. As we better understand the connections between diet and the epigenome, the opportunity arises for clinical applications. Enter the future field of nutrigenomics, where nutritionists take a look at your methylation pattern and design a personalized nutrition plan. While we're not quite to that point yet, your doctor can already tell a lot about your disease risk by looking at your family health history. In this regard, nutritional epigenetics has been viewed as an attractive tool to prevent pediatric developmental diseases and cancer as well as to delay aging-associated processes. In recent years, epigenetics has become an emerging issue in a broad range of diseases such as type 2 diabetes mellitus, obesity, inflammation and neurocognitive disorders.

Keywords

Epigenetics, Nutrients, Gene Expression, Dna Methylation, Histone Modifications, Epigenome.

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Latika Yadav ¹, Pooja Maurya ¹

Affiliations
1 Department of Food and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, UDAIPUR (RAJASTHAN), IN

Abstract

Worldwide, the number of people newly infected with HIV continues to fall, dropping 21 per cent from 2001 to 2011. Still, an estimated 2.5 million people were infected with HIV in 2011-most of them (1.8 million) in sub-Saharan Africa. Over a decade, new infections in that region fell by 25 per cent. They dropped by 43 per cent in the Caribbean, the sharpest decline of any region, resulting in an estimated 13,000 new infections in 2011. About 820,000 women and men aged 15 to 24 were newly infected with HIV in 2011 in low-and middle income countries; more than 60 per cent of them were women. According to NFHS-3 the revised HIV estimate of 2.47 million persons in India living with HIV (equivalent to 0.36% of the adult population) was released by NACO in July, 2007. This national estimate reflects the availability of improved data rather than a substantial decrease in actual HIV prevalence in India. HIV/AIDS was first identified in India in 1986, the Government of India (GOI) initiated a systematic response by first establishing the National AIDS Committee (NAC) and then, in 1992, the National AIDS Control Organization (NACO) under the Ministry of Health and Family Welfare. Since then, comprehensive educational and awareness programmes have been implemented with mandates to increase prevention and control of HIV/AIDS in India.

Keywords

Millennium Development Goal, Health, HIV/AIDS.

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Pooja Maurya ¹, Latika Yadav ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, UDAIPUR (RAJASTHAN), IN

Abstract

A woman's breasts start getting ready to make milk when she becomes pregnant. Breast changes are caused by four main hormones. These hormones cause the ducts and glandular tissue (alveoli) to grow and increase in size (see the anatomy of breastfeeding in the image to the left). Your breasts start to make the first milk, colostrum, in the second trimester. Colostrum is thick and clear to yellow in colour. Once your baby and the placenta are delivered, your body starts to make more milk. Over the next few days, the amount of milk your breasts make will increase and the colour will change to appear more watery and white. Under nutrition is estimated to cause 3.1 million child deaths annually or 45 per cent of all child deaths. Breast feeding is a key area to improve child survival and promote healthy growth and development. The first 2 years of a child's life are particularly important, as optimal nutrition during this period lowers morbidity and mortality, reduces the risk of chronic disease, and fosters better development overall. Optimal breastfeeding is so critical that it could save about 800 000 under 5 child lives every year. Breastfeeding confers short term and longterm benefits on both child and mother, including helping to protect children against a variety of acute and chronic disorders.

Keywords

Breast Feeding, Colostrums, Optimal Nutrition Chronic Diseases.

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Pooja Maurya ¹, Latika Yadav ¹

Affiliations
1 Department of Food and Nutrition College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN

Abstract

The World Health Organization and the UN Environment Programme estimate that each year, 3 million workers in agriculture in the developing world experience severe poisoning from pesticides, about 18,000 of whom die. Use of pesticides in India began in 1948 when DDT (dichlorodiphenyltrichloroethane) was imported for malaria control and BHC for locust control. India started pesticide production with manufacturing plant for DDT and benzene hexachloride (BHC) in the year 1952. Currently, there are approximately 145 pesticides registered for use, and production has increased to approximately 85,000 metric tonnes. Rampant use of these chemicals has given rise to several shortterm and long-term adverse effects of these chemicals. The first report of poisoning due to pesticides in India came from Kerala in 1958 where, over 100 people died after consuming wheat flour contaminated with parathion. Subsequently several cases of pesticide-poisoning including the Bhopal disaster have been reported. Despite the fact that the consumption of pesticides in India is still very low, about 0.5 kg/ha of pesticides against 6.60 and 12.0 kg/ha in Korea and Japan, respectively, there has been a widespread contamination of food commodities with pesticide residues, basically due to non-judicious use of pesticides. In India, 51 per cent of food commodities are contaminated with pesticide residues and out of these, 20 per cent have pesticides residues above the maximum residue level values on a worldwide basis. It has been observed that their long-term, low-dose exposure are increasingly linked to human health effects such as immune-suppression, hormone disruption, diminished intelligence, reproductive abnormalities, and cancer. In this light, problems of pesticide safety, regulation of pesticide use, use of biotechnology, and biopesticides, and use of pesticides obtained from natural plant sources such as neem extracts are some of the future strategies for minimizing human exposure to pesticides.

Keywords

Pesticide Toxicity, Poisoning, Pesticide Exposure, Health Hazards.

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Pooja Maurya ¹, Abdul Mazeed ², Dipender Kumar ³, Iffat Zareen Ahmad ⁴, Priyanka Suryavanshi ²

Affiliations
1 Department of Biosciences, Integral University, Lucknow 226 026, IN
2 Division of Crop Production and Protection, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow 226 015, India; Academy of Scientific and Innovative Research, Ghaziabad 201 002, IN
3 Division of Crop Production and Protection, CSIR-Central Institute of Medicinal and Aromatic Plants, Research Centre, Pantnagar 263 149, IN
4 Department of Bioengineering, Integral University, Lucknow 226 026, IN

Abstract

Weeds cause higher reductions in crop yield than any other pest or disease; yet they remain underestimated in tropical agriculture. Controlling composite culture of weeds in the crop field is difficult. Continuous use of synthetic herbicides may have an adverse impact on human health and the agro-ecosystem. Natural products such as essential oils, plant extracts, allelochemicals, agricultural by-products and some microorganisms are being studied in this area since they are environmentally friendly and have low toxicity. Being ecologically stable, they may provide an alternative to synthetic herbicides. In this article, we document the research done across the world to establish medicinal and aromatic plants as source of bioherbicides for sustainable agricultural production

Keywords

Allelochemicals, bioherbicides, medicinal and aromatic plants, sustainable agriculture, weeds.

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