phenolic compounds
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Therapeutic Prospects and Comparative Bioactive Evaluation of Fenugreek Seed Extracts
Abstract: A medicinal plant with substantial therapeutic potential, fenugreek (Trigonella foenum-graecum L.) is rich in bioactive phytoconstituents. The phytochemical makeup and antioxidant properties of aqueous and methanolic fenugreek seed extracts were compared in this study. Phenolics, flavonoids, terpenoids, alkaloids, tannins, and saponins were found in both extracts, with the methanolic fraction showing greater intensity, according to preliminary phytochemical screening. The methanolic extract has higher levels of phenolic, flavonoid, and terpenoid content, …
Published in Research & Reviews : Journal of Botany · Vol. 15, Issue 2, 2026 Read article
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Nutraceutical Potential of Millets
Abstract: Millets have garnered growing interest because of their exceptional nutraceutical properties. Due to their abundant supply of vital nutrients and bioactive substances, millets show significant potential in enhancing health and reducing the risk of chronic illnesses. This paper emphasises the significant nutritional content of millets, which are devoid of gluten and abundant in protein, vitamins, and minerals, rendering them a superb dietary choice for those suffering from gluten sensitivity or …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 13, Issue 3, 2024 · pp. 31–37 Read article
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Jabuticaba Skin Flour AsA Functional Food Ingredient: Phenolic Profile, Antioxidant Potential and Functional Technological Properties
Abstract: Brazilian-native fruit, jabuticaba, is a member of the Myrtaceae family that is typically consumed naturally. The jabuticaba skin flour (JSF) is rich in phenolic compounds, the most active antioxidants present in plants, being able to stop oxidative damage and reduce the risk of oxidative stress linked to different degenerative diseases, thus become interesting to the consumer. Despite all this antioxidant potential, little is known about their characterization and about the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 3, 2024 · pp. 01–08 Read article