UGC Approved Journal no 63975(19)

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Published in:

Volume 6 Issue 1
January-2019
eISSN: 2349-5162

UGC and ISSN approved 7.95 impact factor UGC Approved Journal no 63975

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Published Paper ID:
JETIREO06018


Registration ID:
307876

Page Number

57-60

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Title

Medicinal Properties of Food

Authors

Abstract

Exploration has demonstrated a connection between functional parts of food, wellbeing and prosperity. Along these lines, functional parts of food can be viably applied in the treatment and counteraction of infections. They act simultaneously at unique or indistinguishable objective destinations with the possibility to impart physiological advantages and advancement of prosperity including reducing the danger of malignancy, cardiovascular sickness, osteoporosis, aggravation, type II diabetes, and other persistent degenerative illnesses, bringing down of blood cholesterol, neutralization of receptive oxygen species and charged revolutionaries, anticarcinogenic impact, low-glycaemic reaction, and so on Beforehand, it was thought that useful fixings, for example, non-bland carbo-hydrates including dissolvable and insoluble dietary fibers, fucoidan; cell reinforcements including polyphenols, carotenoids, tocopherols, tocotrienols, phytosterols, isoflavones, organosulphur mixes; plant sterols and soyphytoestrogens happen just in plant nourishments (entire grains, fruits, and vegetables) as phytochemicals. In any case, probiotics, pre-biotics, formed linolenic corrosive, long-chain omega-3, −6and−9-polyunsaturated unsaturated fats, and bioactive peptides have proved that practical segments are similarly accessible in animal items, for example, milk, matured milk items and cold-water fish. The manner in which a food is handled influences its functional parts. Many handling methods have been found to bring down the convergence of useful segments in food. Then again, different procedures were found to increase them. Henceforth, in when the job of a sound eating routine in preventing non-transmittable illnesses is all around acknowledged, the borderline among food and medication is getting dainty.

Key Words

Fucoidan, Insoluble Dietary Fibers, Pre-Biotics, Probiotics.

Cite This Article

"Medicinal Properties of Food", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 1, page no.57-60, January 2019, Available :http://www.jetir.org/papers/JETIREO06018.pdf

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2349-5162 | Impact Factor 7.95 Calculate by Google Scholar

An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 7.95 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator

Cite This Article

"Medicinal Properties of Food", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 1, page no. pp57-60, January 2019, Available at : http://www.jetir.org/papers/JETIREO06018.pdf

Publication Details

Published Paper ID: JETIREO06018
Registration ID: 307876
Published In: Volume 6 | Issue 1 | Year January-2019
DOI (Digital Object Identifier):
Page No: 57-60
Country: -, -, - .
Area: Engineering
ISSN Number: 2349-5162
Publisher: IJ Publication


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