Immunoboosting Potential of Spices with Special Reference to North East India against the Novel Coronavirus Pandemic- A Review

Malakar, Rahul; Kumar, Amrit; Das, Priyanka; Pathak, Kamlesh; Sarkar, Rajesh Dev

doi:10.9734/jpri/2021/v33i32b31764

Cited by 3 publications

(2 citation statements)

References 22 publications

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“…The antioxidant and anti-Alzheimer activities of the crude methanolic extract of Celastrus paniculatus seeds were investigated. The extracts scavenged DPPH free radicals, inhibited peroxynitrite (ONOO−), and reduced ROS production [128] Coriandrum sativum In the tropical and subtropical region, Pakistan, and all South-East Asian countries [129] Ficus carica South Asian to Easter pedestrian Mesocarp and endocarp metabolites scavenged ROS. NMR profiling showed that aliphatic chemicals like γ-sitosterol enhance neuronal bioactivity and cell viability.…”

Section: Celastrus Paniculatusmentioning

confidence: 99%

Therapeutic Potential of Different Natural Products for the Treatment of Alzheimer’s Disease

Chakraborty

Mukerjee

Maitra

et al. 2022

Oxidative Medicine and Cellular Longevity

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A high incidence of dementia (60–80%) and a high rate of memory loss are two of the most common symptoms of Alzheimer’s disease (AD), which affects the elderly. Researchers have recommended that traditional Chinese medicine (TCM) and Indian medicines can be used to prevent and cure AD. Several studies have linked neuroinflammation linked to amyloid-β (Aβ) deposition in the brain to the pathophysiology of neurodegenerative disorders. As a result, more research is needed to determine the role of inflammation in neurodegeneration. Increased microglial activation, cytokine production, reactive oxygen species (ROS), and nuclear factor kappa B (NF-κB) all play a role in the inflammatory process of AD. This review focuses on the role of neuroinflammation in neuroprotection and the molecular processes used by diverse natural substances, phytochemicals, and herbal formulations in distinct signaling pathways. Currently, researchers are focusing on pharmacologically active natural compounds with the anti-neuroinflammatory potential, making them a possible contender for treating AD. Furthermore, the researchers investigated the limits of past studies on TCM, Indian Ayurveda, and AD. Numerous studies have been carried out to examine the effects of medicinal whole-plant extracts on AD. Clinical investigations have shown that lignans, flavonoids, tannins, polyphenols, triterpenoids, sterols, and alkaloids have anti-inflammatory, antiamyloidogenic, anticholinesterase, and antioxidant properties. This review summarizes information about numerous medicinal plants and isolated compounds used in the treatment of AD and a list of further references.

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Section: Celastrus Paniculatusmentioning

confidence: 99%

Therapeutic Potential of Different Natural Products for the Treatment of Alzheimer’s Disease

Chakraborty

Mukerjee

Maitra

et al. 2022

Oxidative Medicine and Cellular Longevity

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“…Certain bioactive chemicals found in herbs and spices have been proved to have health advantages and to play an important role in human growth and development. The effect of these bioactive components on diseases such as cardiovascular disease, diabetes, hypertension, obesity, and osteoporosis has been well documented [39][40][41][42].…”

Section: Introductionmentioning

confidence: 99%

Natural Antioxidants from Herbs and Spices and their effects for Improving the Functionality and Shelf Life of food and Dairy products: A Review

Sleem

Shaaban

2023

The Jour Multi Res

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In the food sector, oxidative reactions seriously threaten the shelf life of both fresh and processed foods. Several diseases are thought to be caused by the generation of free radicals, which then cause biomolecules to oxidise. Due to efforts to make foods healthier by adding more polyunsaturated fatty acids and more sustainable by creating lightweight oxygen-permeable and light penetrating packaging, many foods are becoming more prone to oxidative rancidity. Antioxidants are used in meals to protect the lipid constituents from losing quality. The most widely utilised antioxidants are synthetic compounds like tert-butyl hydroquinone (TBHQ), butylated hydroxy toluene (BHT), propyl gallate (PG), and butylated hydroxy anisole (BHA). There is an increasing need for natural antioxidants because it is thought that these substances may function as carcinogenesis promoters. Additionally, antioxidants aid the body's defences against diabetes, cancer, arthritis, asthma, and cardiovascular disorders. Fresh herbs are considered to be good providers of natural antioxidants, so include them in your diet may help you meet your daily requirement. Due to natural antioxidant components, spices and herbs are great sources of antioxidants for food preservation. Therefore, use of spices and herbs present a better choice than synthetic antioxidants, which has become popular and is widely accepted by consumers. The main antioxidants found in spices are phenolic chemicals, and there is a linear correlation between the total phenolic content and the antioxidant effects of spices. Antioxidant capabilities can be found in essential oils, oleoresins, and even aqueous extracts of spices. All agree that the lamiaceae family of plants is a significant source of natural antioxidants. In both Europe and the United States, rosemary is a common antioxidant. The antioxidant capabilities of oregano, thyme, marjoram, sage, basil, fenugreek, fennel, coriander, and pimento are also superior to those of the synthetic antioxidant BHT.

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Attenuation of frozen storage-induced toxicity in beef via incorporation of culinary spices

et al. 2023

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Immunoboosting Potential of Spices with Special Reference to North East India against the Novel Coronavirus Pandemic- A Review

Cited by 3 publications

References 22 publications

Therapeutic Potential of Different Natural Products for the Treatment of Alzheimer’s Disease

Therapeutic Potential of Different Natural Products for the Treatment of Alzheimer’s Disease

Natural Antioxidants from Herbs and Spices and their effects for Improving the Functionality and Shelf Life of food and Dairy products: A Review

Attenuation of frozen storage-induced toxicity in beef via incorporation of culinary spices

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