Use of Selected Antioxidant-Rich Spices and Herbs in Foods

Karakol, Perçin; Kapi, Emin

doi:10.5772/intechopen.96136

Cited by 9 publications

(5 citation statements)

References 87 publications

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“…To cater to the distinct dietary requirements of endurance athletes, it is important to focus on obtaining adequate amounts of iron and vitamin C, the nutrients that are crucial for meeting the increased demands of endurance exercise, especially in situations when iron absorption may be affected [303]. health benefits [356,357] Strength athletes, whose focus are muscular development and strength, derive advantages from a plant-based nutrition strategy that emphasizes protein-rich sources [178]. Suggestions may involve incorporating plant-based proteins such as lentils, tofu, and seitan to enhance muscle protein synthesis [358,359].…”

Section: Considerations For Different Types Of Sportsmentioning

confidence: 99%

Harmony in Motion: Unraveling the Nexus of Sports, Plant-Based Nutrition, and Antioxidants for Peak Performance

Ayaz,

Zaman,

Radák

et al. 2024

Antioxidants

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The intricate interplay between plant-based nutrition, antioxidants, and their impact on athletic performance forms the cornerstone of this comprehensive review. Emphasizing the pivotal importance of dietary choices in the realm of sports, this paper sets the stage for an in-depth exploration of how stress and physical performance are interconnected through the lens of nutrition. The increasing interest among athletes in plant-based diets presents an opportunity with benefits for health, performance, and recovery. It is essential to investigate the connection between sports, plants, and antioxidants. Highlighting the impact of nutrition on recovery and well-being, this review emphasizes how antioxidants can help mitigate oxidative stress. Furthermore, it discusses the growing popularity of plant-based diets among athletes. It elaborates on the importance of antioxidants in combating radicals addressing stress levels while promoting cellular health. By identifying rich foods, it emphasizes the role of a balanced diet in ensuring sufficient intake of these beneficial compounds. Examining stress within the context of sports activities, this review provides insights into its mechanisms and its impact on athletic performance as well as recovery processes. This study explores the impact of plant-based diets on athletes including their types, potential advantages and challenges. It also addresses the drawbacks of relying on plant-based diets, concerns related to antioxidant supplementation and identifies areas where further research is needed. Furthermore, the review suggests directions for research and potential innovations in sports nutrition. Ultimately it brings together the aspects of sports, plant-based nutrition, and antioxidants to provide a perspective for athletes, researchers and practitioners. By consolidating existing knowledge, it offers insights that can pave the way for advancements in the ever-evolving field of sports nutrition.

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Section: Considerations For Different Types Of Sportsmentioning

confidence: 99%

Harmony in Motion: Unraveling the Nexus of Sports, Plant-Based Nutrition, and Antioxidants for Peak Performance

Ayaz,

Zaman,

Radák

et al. 2024

Antioxidants

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“…Root vegetables which are also used as spices are excellent sources of natural antioxidants; they contain antioxidant enzymes like catalase, glutathione peroxidase Source: [155][156][157].…”

Section: Antioxidantsmentioning

confidence: 99%

Nigeria Root Vegetables: Production, Utilization, Breeding, Biotechnology and Constraints

Ajayi¹,

Akin-Idowu²,

Aderibigbe³

et al. 2023

Advances in Root Vegetables Research

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This chapter describes the various facets, from agronomy to marketing, of Nigerian root vegetables including garlic, onion, turmeric, ginger and carrot being the world’s most significant and vital root vegetables which have high culinary and medicinal value. The chapter commences with their origin and history, universal spread, production figures, areas under cultivation and goes on to explain the botany, diversity, conservation, production practices, pests and diseases management, utilization, post-harvest technology and their uses as nutraceuticals. This chapter also presents the socio-economic, market analyses, export potential of these crops in Nigeria. It would be an important reference material for researchers, agricultural and food science students at both undergraduate and postgraduate level and policy makers; and be of great interest to experts and industries involved in root vegetables and spices trade. The in-depth information and knowledge about the genetic conservation, socio-economics, production, pests and diseases management and post-harvest technology of root vegetables in Nigeria provided in this chapter would greatly help in efforts towards improving their production and utilization for enhanced nutrition and healthy living.

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“…The main ingredients of making tinuktuk are herbs and spices such as red ginger and black pepper, red ginger (Zingiber officinale Roscoe) is one of the discoveries from the Zingiberaceae family which plays an important role in various aspects of Indonesian society (Pakpahan, 2015). Herbs and spices have been used for a long time as coloring or preservative agents by adding to the content of foods, and at the same time to increase the nutritional value of foods (Karakol & Kapi, 2021).…”

Section: Introductionmentioning

confidence: 99%

The quality of tinuktuk in the frozen temperature storage

Damanik,

Riris,

Susanti

et al. 2024

J. Pendidik. Kim

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Tinuktuk is considered nutritious and able to boost immunity. A local product based on natural resources and spices in Indonesia. The different concentrations of the main ingredients used in the production of tinuktuk produce good quality and nutrition for safe, healthy, and nutritious consumption. So far, there is no optimum composition of tinuktuk and also quality analysis during the storage period in the frozen temperature of tinuktuk, so this research is necessary. In this research, the roasting method is used for the drying process of making tinuktuk. The roasting process is one of the isothermal drying processes. The purpose of this study was to determine the quality characteristics of tinuktuk during storage at -10°C for 56 days which is analyzed every 7 days. Tinuktuk characteristic parameters include pH, moisture content, ash content, and microbial analysis. The results of the research that have been carried out are 30%: 70% and 40%: 60%, which have similarities with the results of the analysis of tinuktuk that has been marketed, namely the 30%: 70% ratio, wherein the 30%: 70% ratio the pH analysis decreases steadily from 6.3 to 5.9. Ash content analysis resulted in a stable decrease from 7% to 5%. Microbial analysis with ALT testing resulted in stable data during storage at 2.5 x 102 colonies/g. Antioxidant analysis of 30%:70% ratio resulted in antioxidant IC50 data of 93, 4 ppm to 183.6 ppm.

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Use of Selected Antioxidant-Rich Spices and Herbs in Foods

Cited by 9 publications

References 87 publications

Harmony in Motion: Unraveling the Nexus of Sports, Plant-Based Nutrition, and Antioxidants for Peak Performance

Harmony in Motion: Unraveling the Nexus of Sports, Plant-Based Nutrition, and Antioxidants for Peak Performance

Nigeria Root Vegetables: Production, Utilization, Breeding, Biotechnology and Constraints

The quality of tinuktuk in the frozen temperature storage

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