Indian Traditional Foods and Diets: Combining Traditional Wisdom with Modern Science of Nutraceuticals and Functional Foods

Gokhale, Jyoti S.; Lele, S. S.; Ananthanarayan, Laxmi

doi:10.1007/978-3-030-83017-5_18

Cited by 4 publications

(2 citation statements)

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“…The dependence on plant resources to obtain functional benefits lies in the knowledge acquired through generations, traditional knowledge, and seasonal use related to the productive and phenological cycle of plants in native, indigenous, and rural communities ( 27 , 28 ). The consumption of wild plants, such as piquin chili, has a close relationship between humans and the ecosystem; for example, this natural resource activates the local economy due to the interest of people to acquire piquin plants, fruits, and derivatives such as spicy oils, sauces, salts, and dry milled chili.…”

Section: The Piquin Is a Wild Source Of Nutraceuticalsmentioning

confidence: 99%

Piquin chili, a wild spice: natural variation in nutraceutical contents

Pérez-Ramírez,

Moreno-Ramírez,

Ruiz-De-La-Cruz

et al. 2024

Front. Nutr.

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The piquin chili is a wild spice widely consumed from the South United States to Central America and stands out as a source of flavonoids, essential metabolites with antioxidant properties. The concentrations of flavonoids, carotenoids, and capsaicinoids vary according to regions, maturity stages, and ripening processes. These compounds, which are known for their health benefits and industrial applications, highlight the importance of identifying ideal environmental conditions for collecting fruits with the highest contents. Comprehensive studies of the piquin chili are essential for understanding its properties for the benefit of consumers. This approach fortifies trade, contributes to resource conservation, and advances cultivated chili production.

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Section: The Piquin Is a Wild Source Of Nutraceuticalsmentioning

confidence: 99%

Piquin chili, a wild spice: natural variation in nutraceutical contents

Pérez-Ramírez,

Moreno-Ramírez,

Ruiz-De-La-Cruz

et al. 2024

Front. Nutr.

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“…Herbs and spice have been an important part of our diet for centuries. They have been used for a long time to enhance the flavour, appearance, and aroma of food goods [1][2][3][4][5]. In addition to enhancing flavour, herbs and spices are known for their ability to preserve food and for having antioxidant, anti-inflammatory, antitumorigenic, and anticarcinogenic effects [6][7][8][9][10][11][12][13][14][15][16].…”

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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Optimal transfer learning based nutrient deficiency classification model in ridge gourd (Luffa acutangula)

Shadrach,

Kandasamy,

Neelakandan

et al. 2023

Sci Rep

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The efficient detection of nutrient deficiency and proper fertilizer for that deficiency becomes the critical challenges various farmers face. The family Cucurbitaceae includes members cultivated globally as a source of indigenous medicines, food, and fiber. Luffa acutangula (L.) Roxb, generally called Ridge gourd, belongs to the Cucurbitaceae family and is an annual herb originating in several areas of India, particularly in the coastal regions. Nutrient deficiency detection in ridge gourd is essential to improve crop productivity. In agricultural practises, the early identification and categorization of nutrient deficiencies in crops is essential for sustaining optimal growth and production. Addressing these nutrient deficiencies, we applied the Ring Toss Game Optimization with a Deep Transfer Learning-based Nutrient Deficiency Classification (RTGODTL-NDC) to Ridge Gourd (Luffa acutangula). This research proposes a new ring toss game optimization with a deep transfer learning-based nutrient deficiency classification (RTGODTL-NDC) method. The RTGODTL-NDC technique uses pre-processing, segmentation, feature extraction, hyperparameter tuning, and classification. The Gabor filter (GF) is mainly used for image pre-processing, and the Adam optimizer with SqueezeNet model is utilized for feature extraction. Finally, the RTGO algorithm with the deep hybrid learning (HDL) model is applied to classify nutrient deficiencies. The suggested framework has the potential to improve crop management practises by allowing for proactive and targeted interventions, which will result in improved agricultural health, production, and resource utilisation. The outcomes represented by the RTGODTL-NDC method have resulted in improved performance. For example, based on accuracy and specificity, the RTGODTL-NDC methodology rendered maximum $$acc{u}_{y}$$ a c c u y of 97.16% and specificity of 98.29%. The outcomes show how effective the transfer learning-based model is in identifying nutrient deficits in ridge gourd plants, as seen by its high level of accuracy.

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Indian Traditional Foods and Diets: Combining Traditional Wisdom with Modern Science of Nutraceuticals and Functional Foods

Cited by 4 publications

References 50 publications

Piquin chili, a wild spice: natural variation in nutraceutical contents

Piquin chili, a wild spice: natural variation in nutraceutical contents

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

Optimal transfer learning based nutrient deficiency classification model in ridge gourd (Luffa acutangula)

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