Aims and Scope
Herbs are the most trending taste enhancers, carrying multiple benefits. Sprinkling them in minute amounts in pasta, salads, sautéed vegetables, curries, fried rice or adding them in dips and sauces can lead to enhanced flavours. The fresh and dried versions serve the same purpose, especially when the fresh ones are not available.
The objective of this article is to explore and review trending flavouring herbs of the present era with reference to the knowledge available from previous texts.
Materials and Methods:
A literature review has been performed on various herbs such as dill, cilantro, parsley, chives, mint, oregano, etc, which can be used as healthy and taste enhancing sprinklers and garnishers for foods.
There are various herbs present in nature in many forms and patterns, some provide anti-inflammatory benefits, are anti-microbial and most of them are digestive in nature.
These herbs are very rich in phytoconstituents, having multiple properties like anti-oxidant and carminative effects. They are superior as compared to artificial additives as well.
February 14, 2020
- May 23, 2020
- June 29, 2020
- July 31, 2020
A Detailed Insight of the Anti-inflammatory Effects of Curcumin with the Assessment of Parameters, Sources of ROS and Associated MechanismsPranay Wal, Nikita Saraswat, Rashmi Saxena Pal, Ankita Wal, Madhvi Chaubey
Curcumin is an active constituent of Curcuma longa, which belongs to Zingiberaceae family. It is derived from the Rhizome of a perennial plant having molecular formula C21H20O6 and chemically it is (1, 7- bis (4- hydroxy - 3 methoxyphenyl) -1, 6 - heptadine - 3, 5 - diene), also known as diferuloylmethane. Curcumin has been extensively used as a herbal constituent for curing several diseases and is scientifically proven to show major effects as an anti-inflammatory agent.
Inflammation is an important factor for numerous diseases including diabetes neuropathy, cancer, asthma, arthritis, and other diseases. Prophylaxis of inflammatory diseases through synthetic medications tends to have major toxicity and side effects on a large number of population. The foremost aim of this review paper is to assess the natural anti-inflammatory effect of curcumin, source, and mechanism of action, potential therapeutic effect and models associated. Additionally, this paper aims to scrutinize inflammation, sources of reactive oxygen species, and pathways of reactive oxygen species generation and potential side effects of curcumin.
Selection of data has been done by studying the combination of research and review papers from different databases like PubMed, Medline and Web of science from the year 1985- 2018 by using search keywords like “curcumin”, “anti-inflammatory”, “ROS”, “Curcuma longa”, “medicinal uses of curcumin”, “assessing parameters”, “inflammation”, “anti-oxidant”
On the basis of our interpretation, we have concluded that curcumin has potential therapeutic effects in different inflammatory diseases, it inhibits the inflammatory mediators, oxidation processes, and oxidative stress and has no severe toxicity on animals and humans.
Oxidative stress is a major cause of inflammation and curcumin has a good potential for blocking it. Curcumin is also easily accessible herbal source and should be consumed in the form of food, antioxidant, anti-inflammatory agents and further observation should be done on its therapeutic parameters, risk factors, and toxicity studies and oral viability.
September 30, 2019
- August 30, 2019
- May 31, 2018
- December 28, 2018
Inhibition of Renal Fibrosis and Glomerular Injury by Sacubitril/Valsartan, a Combination Angiotensin Receptor Blocker and Neprilysin Inhibitor, in a Salt-Sensitive Hypertensive Model Using Angiotensin 1 Receptor Knockout Mice: The Contribution of Non-Angiotensin Blocking Effects to Renal Protection