BackgroundStevia (Stevia rebaudiana Bertoni) natural, safe, non-toxic, non-caloric sugar substitute is rich source of pharmacologically important glycoside stevioside that is linked to the pathology and complications of hyperlipidemia.MethodsThe present research was carried out to explore the anti-hyperlipidemic effect of aqueous extract of Stevia rebaudiana Bertoni leaves in albino rats. For this purpose, hyperlipidemia was induced by administration of Cholesterol (90% E, Appli Chem, Darmstadt, Germany) mixed at dose of 400 mg/kg body weight of rats in their daily routine feed. The hyperlipidemic rats were administered with aqueous stevia extract at different dose levels (200, 300, 400 and 500 ppm/kg b.w.) for 8 weeks; the control rats were fed basal diet during this period. Ethical approval for the current research was obtained from Institutional Review Board Faculty of Science & Technology Government College University, Faisalabad, Pakistan.ResultsStevia aqueous extract decreased the body weight gain by lowering the feed intake of hyperlipidemic rats. Furthermore, administration of stevia extract at different levels significantly (P < 0.05) lowered the TC (125.22 ± 5.91 to 110.56 ± 5.81 mg/dL), TG (102.13 ± 6.89 to 98.62 ± 7.22 mg/dL), LDL (33.02 ± 4.79 to 22.77 ± 4.36 mg/dL), VLDL (21.22 ± 5.79 to 19.33 ± 5.95 mg/dL) levels and LDL/HDL ratios (0.83 ± 1.22 to 0.54 ± 1.66 mg/dL) from H1 to H4. Conversely, it improved the HDL (39.76 ± 4.34 to l42.02 ± 4.39 mg/dL) level in hyperlipidemic rats compared with untreated rats after eight weeks study period.ConclusionIt is concluded that aqueous extract of stevia has anti-hyperlipidemic effects in albino rats, and therefore could be a promising nutraceutical therapy for the management of hyperlipidemia and its associated complications.

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Aflatoxin M1 (AFM1) after its bioconversion from aflatoxin B1 in animal liver becomes the part of milk while heavy metals get entry into milk and milk products during handling in the supply chain. Aflatoxin M1 and heavy metals being toxic compounds are needed to be monitored continuously to avoid any ailments among consumers of foods contaminated with such toxicants. Thirteen commercially available infant formula milk (IFM) brands available in Pakistani markets were analyzed for the quantitative determination of AFM1 and heavy metals through ELISA and atomic absorption spectrophotometer, respectively. AFM1 was found positive in 53.84% samples while 30.76% samples were found exceeding the maximum EU limit i.e. 0.025 μg/kg for AFM1 in IFM. Heavy metals lead (Pb) and cadmium (Cd) were found below the detection limits in any of the sample, whereas the concentrations of iron (Fe), zinc (Zn) and nickel (Ni) ranged between 45.40-97.10, 29.72-113.50 and <0.001-50.90 μg/kg, respectively. The concentration of Fe in all the tested brands was found in normal ranges while the concentrations of Zn and Ni were found exceeding the standard norms. Elevated levels of AFM1, Zn and Ni in some of the tested IFM brands indicated that a diet completely based on these IFM brands might pose sever health implications in the most vulnerable community i.e., infants.

This study aimed at exploring pomegranate peel (PoP) for its potential as an ingredient of choice in baked products primarily to stabilize lipids and inhibit microbiological spoilage. Pomegranate peel extracts (PoPx) and pomegranate peel bagasse (Pbg) were supplemented to wheat flour cookies at 0.25–1.0% and 1.5–7.5%, respectively. Cookies supplemented with 7.5% Pbg reduced caloric contents and significantly (P < 0.05) enhanced dietary fiber and inorganic residues of the product. Positive correlation was observed for cookies phenolics contents with 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay. Total phenolics recovery from Pbg and PoPx was shown to range from 78.35 to 315.7 mg GAE/100g), respectively. PoPx supplemented cookies, holding significant antioxidant properties, inhibited thiobarbituric acid number by 67% and reduced growth of aerobic counts (2.04–1.30 log10 cfu/g) and yeasts/molds (1.70–1.05 log10 cfu/g). Sensory evaluation of Pbg supplemented cookies indicated relatively lower score for texture and crispiness while other treatment combinations were ranked acceptable at 9‐point hedonic scale for all sensory parameters. Practical Applications Synthetic antioxidants and antimicrobials being injudiciously exploited as food preservatives are hampering quality of food and life. Programmed replacement of preservative cum intoxicating agents with relatively least to nontoxic natural phytochemicals is referred to be the sustainable and safe approach in food preservation. On account of its tremendous food quality enhancement features, PoP vide its ethnobotanical extracts deliver significant antioxidant, antimicrobial and nutraceuticals properties. As witnessed in current study, PoPx supplementation in bakery products has a prospective role in inhibiting lipid oxidation and microbiological spoilage and, hence can be considered as viable substitute of synthetic preservatives. Nutritional enhancement features of peel bagasse further endeavors underutilized fruit waste as ingredient of choice in formulating virtually balanced therapeutic formulation against certain critical ailments.

magnocellular-neuro-secretory-cells in supraoptic and para ventricular hypothalamic nuclei while stored in posterior pituitary lobe then released in the blood as a result of a neuroendocrine reflex. OT is packaged in granules, then transported-down with posterior-pituitary-glandaxon and excreted to the systemic circulation with carrier protein, the neurophysins. It is related to the reproductive

Vitex negundo (VN) is a widely used plant in folk medicine, namely for the treatment of jaundice, wounds, body ache, toothache, asthma, eye pain, and migraine. These effects have been increasingly attributed to its chemical composition. Here, we assessed the VN chemical and nutritional composition and biological activity, with particular emphasis on antioxidant and antimicrobial effects. VN methanol and hexane extracts revealed the presence of important phytochemical, such as terpenoids, polyphenol, steroids, saponins, phenolic compound and flavonoids. Total phenolic content of VN methanol extract from bark was 1082.473 mg/g GAE and that of leaves was 1382.984 mg/g GAE. The total flavonoids content in VN methanol extract from VN bark was 127.744 mg/g QE and that of leaves was 123.776 mg/g QE. VN methanol extract from bark exhibited high antioxidant effects (IC 50 =38.47 ppm). The content (%) of ash, moisture, crude fiber, crude protein and fat in VN leaves was, respectively, 7.86%, 18.35%, 6.52%, 9.687% and 6.19%. VN leaves methanol extract revealed antimicrobial activity against Bacillus subtilis and Staphylococcus aureus, with inhibition halos being, respectively, 13 mm and 14 mm, and the MBC values were found to be 1.562 mg/ mL and 6.25 mg/mL, respectively. Similarly, VN bark methanol extract led to inhibition halos of 18 mm and 15 mm for B. subtilis and S. aureus, respectively, and the MBC values were found to be 2.372 mg/mL and 0.245 mg/mL. GC-MS analysis of the VN bark methanol extract revealed that monoolein was the major compounds, with an area of 0.57%. Thus, our results encourage the potential use of VN as a medicinal product, with high protein contents, and prominent antioxidant and anti-bacterial effects.

Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (COS) leading to sugar accumulation and browning of chips. Slowing down the COS is of economic importance for potato industry. Screening of potatoes after cold storage for low sugar and invertase activity with exploration of best frying color was the aim of current study. Reducing sugars (RS), invertase activity and chips color were estimated after subjecting the tubers at 3°C and 7°C storage. Analytical techniques were adopted for quantification of RS and invertase activity while nine-point Hedonic scale was used for chips color evaluation. Highest invertase activity with maximum RS (mg 100-1 g) and dark brown chips were observed in Kuroda following the Santé (247.83), Asterix (216.73), Crozo (193.42), Hermes (171.57) and Lady Rosetta (134.07) after storage at 3°C. Low RS were found in tubers stored at 7°C with good frying color in Lady Rosetta (98.23) followed by Hermes (104.31) and Crozo (113.27). Conclusively storage temperatures have significant effect on quality of tubers in which 7°C proved best with less RS and invertase activity having good frying color.

Summary The objective of the current study was to explore the influence of crude, purified and hydrolysed guar gum at low and high concentrations on gel structure stability of yogurts at 4 °C throughout 21 days of storage. The rheology and microstructure of yogurts had been perceived by Bohlin rheometer (Malvern Instrument, UK) and cryo‐scanning electron microscopy (Cryo‐SEM), respectively. The viscoelastic behaviour of yogurts characterised at 25 °C exhibited weak gel structural properties (Gʺ > Gʹ). Cryo‐SEM had been used for microstructural image processing. The acidic and enzyme hydrolysed guar gum at low (0.3%) and high (1%) concentrations led to yogurt gels with fine‐stranded microstructure, while gelation with crude, purified and basic hydrolysed guar gum demonstrated diverse behaviour of depletion flocculation, visually observed even at low concentrations of crude guar gum (0.1%) as a thin layer of phase‐separated material. Conclusively, guar gum in its hydrolytic form enhances better structural and rheological properties.