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3 articles for “Phytonutrients”
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Vegetables as Functional Ingredients in Cheese and Cheese-like Products
Abstract: Cheese is an excellent dietary source of high-quality protein, vitamins and minerals such as absorbable dietary calcium. However, it lacks in certain phytonutrients like antioxidants and polyphenols. The enrichment of cheese products with vegetables is an effective way to promote functionality by improving rheological and physicochemical properties of the final product.Vegetables with higher dietary fibres could be used to improve the fiber content of cheese and cheese like products. In …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 3, 2022 · pp. 6–14 Read article
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Study of Immune Response and Phototherapeutics of Viral Disease
Abstract: How much the world has been facing the pandemic caused by COVID-19, which brought great despair around the world? As we know, this virus has had several negative effects, such as social distance, closing companies, schools and distance between families. Especially with great effects on people in the risk group who have chronic diseases like asthma, diabetes, hypertension, heart disease, cancer and people who do not have a very good …
Published in Research & Reviews : Journal of Herbal Science · Vol. 9, Issue 2, 2020 · pp. 20–28 Read article
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Pharmacological and Phytochemical Investigation of Pumpkin Seed: A Review
Abstract: The seeds of pumpkin (Cucurbita sp.) are generally considered to be agro-industrial wastes and discarded. In some parts of the world, the seeds are consumed raw, roasted or cooked, but only at the domestic scale. Pumpkin seeds (Cucurbita pepo L.) are edible, flat, oval-shaped green seeds. Pumpkin seeds are a great source of unsaturated fats, including omega-3 and omega-6 fatty acids, proteins, carbohydrates, electrolytes, minerals (calcium, copper, iron, magnesium, phosphorous, …
Published in Research & Reviews: A Journal of Pharmacognosy · Vol. 8, Issue 1, 2023 · pp. 25–32 Read article