Phytochemicals from Medicinal Plants: Scope, Applications and Potential Health Claims explores the importance of medicinal plants and their potential benefits for human health. This book looks at bioactive compounds from medicinal plants, the health benefits of bioactive compounds, the applications of plant-based products in the food and pharmaceutical industries. The first section discusses available sources of bioactive compounds from medicinal plants, biochemistry, structural composition, potential biological activities, and how bioactive molecules are isolated from medicinal plants. The authors examine the applications of bioactive molecules from a health perspective, looking at the pharmacological aspects of medicinal plants, the phytochemical and biological activities of different natural products, and ethnobotany/and medicinal properties, and also present a novel dietary approach for disease management. The book goes on to examine the plant-based products are used and can be used in various sectors of the food and pharmaceutical industries.

Phytochemicals from Medicinal Plants: Scope, Applications and Potential Health Claims explores the importance of medicinal plants and their potential benefits for human health. This book looks at bioactive compounds from medicinal plants, the health benefits of bioactive compounds, the applications of plant-based products in the food and pharmaceutical industries. The first section discusses available sources of bioactive compounds from medicinal plants, biochemistry, structural composition, potential biological activities, and how bioactive molecules are isolated from medicinal plants. The authors examine the applications of bioactive molecules from a health perspective, looking at the pharmacological aspects of medicinal plants, the phytochemical and biological activities of different natural products, and ethnobotany/and medicinal properties, and also present a novel dietary approach for disease management. The book goes on to examine the plant-based products are used and can be used in various sectors of the food and pharmaceutical industries.

Food safety has become an important factor in our lives and it is necessary to think about agriculture products hygiene consistent with the idea of "farm to table." Food safety is a subject of growing importance to consumers. One reason is the emergence of new types of harmful bacteria or evolving forms of older ones that can cause serious illness. Radiation treatment of food may effectively control food borne pathogens microorganism, bacteria and parasites organism, insect infestation, delay ripening and inhibit sprouting. A direct benefit of good food irradiation practices is the reduction of food borne illness and significant shelf life extension of the irradiated product. Another benefit of extreme importance is related to the possibility of that food irradiation may prevent the use of highly toxic fumigants which were also found to cause environmental pollution and do harm to the ozonosphere. The irradiation technology is recommended for no toxicity, no pollution, no remains, by many organizations: World Health Organization (WHO), Food and Agriculture Organization (FAO), International Atomic Energy Agency (IAEA) and Codex Alimentarius Commission (CAC)etc.

Mango (Mangifera indica L.) referred to as the king of tropical fruits, is an important fruit crop cultivated in that region having pleasant flavor, rich in sugar and acid. The present study was an effort to preserve mango pulp by utilization of different chemical preservatives like, potassium metabisulphite, sodium benzoate, potassium sorbate and citric acid singly and in various combinations. The importance of this study is that the pulp samples were not pasteurized and filled in plastic bottles with addition of chemical preservatives at 30-35 C for 180 days. After procurement of mango (chaunsa) from identified source it was subjected for pulp extraction. Moreover, collected pulp was stored and analyzed for various physico-chemical parameters like pH, acidity and reducing sugar. Likewise, microbiological tests of all the pulp samples and sensory evaluation of the resultant nectar which is prepared from the pulp was carried out at 0, 30, 60, 90, 120, 150 and 180 days of storage. Lastly, obtained data was analyzed statistically."

Functional foods are gaining popularity worldwide owing to the consumer's trend towards natural cure by means of dietary modifications. Garlic (Allium sativum L., ) is one of the most essential herbaceous plants that have been probed against various life sight related disorders. It is helpful in various biological functions due to array of phytochemicals. These components provide synergistic effect against various threats but still need further attention of the researchers. It is assumed that health promoting potential of garlic is mainly attributed to sulfur as well as non sulfur containing compounds. However, pharmacological effectiveness is linked to organosulphur compounds, particularly cysteine sulfoxides and thiosulfinates. Globally, garlic and its various preparations like fresh garlic juice, garlic powder, garlic extract, and garlic oil are becoming popular against numerous physiological menaces. Both in vivo & in vitro studies have elucidated the potential of garlic against variety of metabolic syndromes. Garlic has wide applications as antioxidant, antifungal, antithrombotic, hypocholestrolemic & hypoglycemic agent and could also improve the immune dysfunction and cancer

The fried foods are getting popularity despite the trend of low fat intake. The deep frying process is commonly used in fast food industries and at household level. The growth of fried food has demanded continous improvement in the quality of ingredients, frying oil, frying equipment and frying practices for the better quality. Oils extracted from different edible sources and produced under the industrial conditions vary with their cooking quality, functionality and frying life.Summarizing, the results from present study are supportive for the conclusion that the rice bran should be recognized as food grade ingredient and should be used for the purpose of oil extraction. Moreover, bran oil is useful to make quality blends with good shelf and nutrient stability to meet the ever increasing edible oil needs. So it is suggested that rice bran oil blend in 30:70 corn oil can produce good quality fried products and can be a useful addition to the frying oil products.

Maize germs from six promising hybrids were characterized for chemical composition. Oil was separated from germ and evaluated for cake preparation. Defatted maize germ (DMG) flour was subjected to biological and safety evaluation. DMG flour was then blended with wheat flour in different combinations; evaluated for functional, textural and rheological behavior. Flour blends were further used to develop value-added products like bread and cookies. MGO was successfully incorporated in cake recipe with high sensory quality. Defatted maize germ flour being considerable source of protein, dietary fiber and minerals was found to be safe having good biological assay. DMG flour also resulted in improvement of functional properties of DMG flour- wheat flour blends; revealed its worth in food preparations. Protein and fiber enriched cookies and breads were prepared up to 15% wheat flour substitution with DMG flour. Consumer response to purchase defatted maize germ flour fortified cookies was generally very positive; showing its worth in food formulations.

In recent years, increasing attention has been paid to the role of diet in human health. Nutraceuticals are widely accepted as an adjunct to conventional therapies for enhancing general well being of body that induces resistance against diseases. In the recent era, diet based therapy has been revitalized globally and people are adopting the approach of using natural materials as an intervention against various ailments. Citrus peel is example of such as component. It is widely wasted in the past but now it can be utilized as a source of dietary phytochemicals. Like other fruits it also blessed with polyphenols in best composition and concentration that nominated it as a diet based therapies with big success

Phytochemicals are endemic in the human diet from the ancient times to fight against diseases as most of the medicines were derived from plants. In the recent era, diet based therapy has been revitalized globally and people are adopting the approach of using natural materials as an intervention against various ailments. Black tea (Camellia sinensis) belonging to family Theaceae is one such example of functional drinks containing bioactive molecules holding cure against various diseases. Black tea occupied 80% of tea consumption of the world. It is fully fermented product and blessed with its distinguished bioactive molecules called theaflavin. Black tea inheriting with a complete nutrition and therapeutic package, which can be applied to reduce various modern life style disorders. This book has mainly highlighted the antioxidant potential, tea quality parameters and its application as a anti- diabetic drug.

Globally, the food production and processing industries produce an enormous amount of agro-based food waste, which often contains a wide array of nutrients. Specifically, food waste derived from fruits and vegetables is often used as animal feed in its raw form, since such waste contains nutritious residues, such leaves, stems, roots, tubers, seeds, and at times even whole fruits and vegetables. More recently, however, attention has turned to the potential value of agro-based waste to the chemical, cosmetic, and pharmaceutical industries. This is because agro-based food waste has been found to have various beneficial uses: orange peels are a good source of antioxidants; the oil extracted from certain seeds and pits has culinary and cosmetic applications; and the pomace produced from grapes can be used for the production of ethanol, and various textile dyes. This Brief will discuss the various possibilities for utilizing the waste produced from fruit and vegetable processing. It will also cover the different techniques used to extract the beneficial components found in agro-based food waste. ai