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Effect of the solvents ethanol, acetone, and distilled water at several concentrations on the antimicrobial potential, antioxidant activity, total flavonoid and phenolic content, and biochemical screening was studied for licorice extract. All extract at 100% solvent concentration showed the presence of phenols, carbohydrates, alkaloids, steroids, coumarins, tannins, saponins, and flavonoids followed by 75% and 50% concentrations except fatty acids, proteins, and quinones. The highest total phenolic content (114.17 mg/GAE) was observed in 100% ethanol extract and total flavonoid content (56 mg/QE) in 100% distilled water extract. The ethanol 100% extract had greatest antioxidant activity (62.3%) at 400µg/mL concentration. Antimicrobial effect was recorded higher against Streptococcus pyogenes (21mm) and Staphylococcus aureus (20mm) in 100% ethanol extract. Gram-negative bacteria showed resistance against all licorice extract. Due to various bioactive compounds in licorice extract it would be a natural antioxidant and antimicrobial agent in the pharmaceutical and food industry with multiple health benefits

Celiac disease results in inflammatory damage to the small intestine mucosa that is immunologically mediated. The nutritious value of the diet and how well it treats diseases like gluten sensitivity have drawn the attention of health professionals. By reviewing the literature we aim to prepare a clear image of the current justifications behind the use of gluten-free diets for celiac disease, as well as the role of rice and buckwheat based gluten-free diet and its development. Rice and buckwheat flours don’t possess gluten, therefore can be used in gluten-free products formulation and are suitable and safe ingredients for celiac patients. Both rice and buckwheat have prominent nutritional value with number of health benefits and has been used since long period of time in gluten-free and non-gluten-free diets. Different processing strategies have also been developed to reduce the gluten content of flours that include gluten and enhance the rheological characteristics of products that don't contain gluten.

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