Recent scientific studies have established a relationship between the consumption of phytochemicals such as carotenoids, polyphenols, isoprenoids, phytosterols, saponins, dietary fibers, polysaccharides, etc., with health benefits such as prevention of diabetes, obesity, cancer, cardiovascular diseases, etc. This has led to the popularization of phytochemicals. Nowadays, foods containing phytochemicals as a constituent (functional foods) and the concentrated form of phytochemicals (nutraceuticals) are used as a preventive measure or cure for many diseases. The health benefits of these phytochemicals depend on their purity and structural stability. The yield, purity, and structural stability of extracted phytochemicals depend on the matrix in which the phytochemical is present, the method of extraction, the solvent used, the temperature, and the time of extraction.

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To analyse the possible factors contributing to spontaneous cerebrospinal fluid (CSF) rhinorrhea and to assess the outcome of Transnasal endoscopic repair at our centre. Retrospective case series of patients with spontaneous CSF rhinorrhea at our institution from Jan 2006 to May 2010. 7 patients were diagnosed with spontaneous CSF rhinorrhea. 5 of the 7 patients were obese, middle aged females managed with Transnasal endoscopic repair with fascia lata auto graft. Successful repair of CSF rhinorrhea was achieved in all the patients with a single endoscopic procedure; no patient required a revision procedure. Spontaneous CSF rhinorrhea is a rare condition seen mostly in middle aged obese females with the anterior part of the cribriform plate being the most common site of leak. HRCT paranasal sinus (1 mm cuts) was an effective modality of investigation in our study with ancillary investigations been CT Cisternography, CSF analysis and MRI for inactive leaks. In the absence of a large breech of the skull base, endoscopic repair of CSF rhinorrhea carries a high success rate with a high safety margin and very low morbidity rate.

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To evaluate the treatment of hypertrophy of inferior turbinates in patients diagnosed with allergic/non allergic rhinitis with the use of radiofrequency ablation technique. Ablation with radiofrequency was used in this study on the inferior turbinates of 200 patients diagnosed as allergic/non allergic rhinitis at our institution between January 2006 and December 2009. The results were evaluated subjectively by changes in pre and post operative symptoms, size of inferior turbinate, postoperative pain and assessment of ciliary function. Four patients (2%) at the end of 6 months and 4 patients (2%) at the end of 12 months reported persistent symptom of nasal obstruction. No patient reported nasal discharge, 28 patients (14%) at 6 months, 20 patients (10%) at 24 months reported persistence of sneezing. 8 patients (4%) at 6 months, 4 patients (2%) at 24 months reported persistence of snoring, no patient complained of persistence of hyposmia. 4 patients (2%) at 6 months, no patient at 24 months complained of crusting, no patient complained of bleeding at 6, 24 months. No alteration of ciliary function and anatomy of the inferior turbinate mucosa was noticed. These results suggests that ablation with radiofrequency is an easily applied, efficient and reliable technique in the treatment of hypertrophied inferior turbinate in allergic/non allergic rhinitis patients with no changes in the ciliary function and necrosis/atrophy of inferior turbinate.

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Taro is a plant widely produced in tropical areas for its underground corms and it is used mainly as a vegetable. Its physicochemical, sensory properties and health benefits led to its use in value-added products. The cake is a high value-added bakery product and it needs a lower amount of gluten protein, therefore, taro flour (TF) was supplemented in wheat flour (WF) at different levels (10, 20, 30 and 40%). In connection with this, the incorporation of taro flour into wheat-based products has been reported to increase their nutritional and textural quality. The taro-supplemented cake showed higher mineral and fiber content, however, reduced caloric value. It was observed that taro supplementation reduced gluten and protein content and had higher oil and water binding capacity, therefore suitable for cake preparation. Taro cake had improved texture and sensory characteristics in comparison to wheat cake. It can be concluded that addition of taro for cake preparation improves nutrition and quality characteristics, therefore, it can be recommended to use taro for cake preparation.