Plants produce polyphenols, which are considered highly essential functional foods in our diet. They are classified into several groups according to their diverse chemical structures. Flavanoids, lignans, stilbenes, and phenolic acids are the four main families of polyphenols. Several in vivo and in vitro research have been conducted so far to evaluate their health consequences. Polyphenols serve a vital function in the protection of the organism from external stimuli and in eliminating reactive oxygen species (ROS), which are instigators of several illnesses. Polyphenols are present in tea, chocolate, fruits, and vegetables with the potential to positively influence human health. For instance, cocoa flavan-3-ols have been associated with a decreased risk of myocardial infarction, stroke, and diabetes. Polyphenols in the diet also help to improve lipid profiles, blood pressure, insulin resistance, and systemic inflammation. Quercetin, a flavonoid, and resveratrol, a stilbene, have been linked to improved cardiovascular health. Dietary polyphenols potential to elicit therapeutic effects might be attributed, at least in part, to a bidirectional association with the gut microbiome. This is because polyphenols are known to affect the gut microbiome composition in ways that lead to better human health. Specifically, the gut microbiome converts polyphenols into bioactive compounds that have therapeutic effects. In this review, the antioxidant, cytotoxicity, anti-inflammatory, antihypertensive, and anti-diabetic actions of polyphenols are described based on findings from in vivo and in vitro experimental trials. Practical applicationsThe non-communicable diseases (NCDs) burden has been increasing worldwide due to the sedentary lifestyle and several other factors such as smoking, junk food, etc. Scientific literature evidence supports the use of plant-based food polyphenols as therapeutic agents that could help to alleviate NCD's burden. Thus, consuming polyphenolic compounds from natural sources could be an effective solution to mitigate NCDs concerns. It is also discussed how natural antioxidants from medicinal plants might help prevent or repair damage caused by free radicals, such as oxidative stress.

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Objectives: The present study assessed the microbial population dynamics and physicochemical test during the spontaneous fermentation of pearl millet flour and buttermilk blend.Materials and Methods: Pearl millet flour samples were taken from the local market of Rewari and Mahendergarh district of Haryana, whereas buttermilk samples were taken from nearby villages of Mahendergarh, Haryana. pH and total titratable acidity were estimated for physicochemical analysis of the blend sample. Microbiological analysis has been carried out to estimate the microbiological population dynamics of samples using different media i.e., 1) Potato Dextrose Agar; 2) Plate Count Agar; 3) Lactobacillus MRS agar; 4) Eosin Methylene Blue Agar.Results: The subject study mainly deals with the physicochemical test and microbiological analysis of pearl millet, i.e., pH ranges from 3.0 to 6.84 where it was lowest in buttermilk sample at 72 h, and highest is 6.84 in flour sample at 0 h, temperature ranges from 13°C to 31.5°C at different conditions (shaking, refrigeration, room temperature). Total titratable acidity as gm/lactic acid was recorded in the range of 0.4 to 0.96, lowest in the blend sample at 0 h, and highest in the blend at room temperature (72 h). In the samples of the blend the total aerobic count, Lactic acid bacteria count, E. coli count, were up to 7.65 (log cfu/ml), up to 6.8 (log cfu/ml), and 3.48 (log cfu/ml), respectively after fermentation.Conclusion: A preliminary study results suggest that the best storage condition is refrigeration for all the samples. However, on 72 h of fermentation LAB counts were increased. This is only a preliminary study, a study with a large sample and much-organized methods need to be investigated for the outcome of these different conditions of microbial dynamics.

Objectives: The present study assessed the microbial population dynamics and physicochemical test during the spontaneous fermentation of pearl millet flour and buttermilk blend. Material and Methods: Pearl millet flour samples were taken from the local market of Rewari and Mahendergarh district of Haryana, whereas buttermilk samples were taken from nearby villages of Mahendergarh, Haryana. pH and total titratable acidity were estimated for physicochemical analysis of the blend sample. Microbiological analysis has been carried out to estimate the microbiological population dynamics of samples using different media i.e., 1) Potato Dextrose Agar; 2) Plate Count Agar; 3) Lactobacillus MRS agar; 4) Eosin Methylene Blue Agar. Results: The subject study mainly deals with the physicochemical test and microbiological analysis of pearl millet, i.e., pH ranges from 3.0 to 6.84 where it was lowest in buttermilk sample at 72 h, and highest is 6.84 in flour sample at 0 h, temperature ranges from 13°C to 31.5°C at different conditions (shaking, refrigeration, room temperature). Total titratable acidity as gm/lactic acid was recorded in the range of 0.4 to 0.96, lowest in the blend sample at 0 h, and highest in the blend at room temperature (72 h). In the samples of the blend the total aerobic count, Lactic acid bacteria count, E. coli count, were up to 7.65 (log cfu/ml), up to 6.8 (log cfu/ml), and 3.48 (log cfu/ml), respectively after fermentation. Conclusion: A preliminary study results suggest that the best storage condition is refrigeration for all the samples. However, on 72 h of fermentation LAB counts were increased. This is only a preliminary study, a study with a large sample and much-organized methods need to be investigated for the outcome of these different conditions of microbial dynamics.