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Elsholtzia communis (Collett & Hemsl.) Diels (family: Lamiaceae) is a wild edible plant employed as a remedy for skin irritation and consumed as vegetables by the indigenous tribes of North East, India. In view of its traditional uses, our present study aims to characterize the chemical constituents of the essential oil isolated from the leaf of E communis and evaluate its antimicrobial, cytotoxic, antioxidant and angiotensin‐I‐converting enzyme inhibiting properties. GC‐FID and GC‐MS analyses of the essential oil led to the identification of fifty‐one compounds with a yield of 0.88% (v/w). 71.72% of compounds are identified under the category of oxygenated monoterpenes, where neral (28.85%) and geranial (24.1%) were the most prevalent compounds. Ethyl geranate (4.82%), methyl nerate (4.71%), piperitone (4.07%) and caryophyllene oxide (3.75%) were other major constituents of the oil. The oil displayed excellent antifungal properties against C albicans with MIC value of 7.5 ± 0.13 µg/mL, comparable with that of fluconazole (7.5 ± 0.25 µg/mL). Cytotoxic assay of the essential oil disclosed significant results with IC50 value of 8.09 ± 2.67 µg/mL and 26.13 ± 0.90 µg/mL against HeLa and L6 cell lines, respectively. DPPH scavenging capability was assessed using ascorbic acid (1.57 ± 0.001 µg/mL) as reference. The result explicates promising antioxidant behaviour of the oil (21.92 ± 0.074 µg/mL). The oil (23.82 ± 0.078 µg/mL) was also found to possess potential ACE inhibitory effects, with ramipril (9.35 ± 0.02 µg/mL) serving as standard. The diverse pharmacological properties of the essential oil truly justify its traditional uses. [ABSTRACT FROM AUTHOR]

The Integrated Child Development Services of India provides Supplementary Nutrition Program (SNP) to preschoolers. Using this platform, the current study examined the impact of diversifying a cereal/pulse-based SNPmeal with guava on iron status and cognitive development among 24-48 months old children. A three-arm, nonblinded, cluster-randomized controlled trial (CTRI/2014/09/004983) included 399 beneficiaries from28 preschools in 16 villages in Telangana state, India. The villages were randomly assigned to receive 25 g of guava (guava group (GG)), banana (banana group (BG)), or cucumber (cucumber group (CG)) along with a SNP meal for 140 days. Nutrient biomarkers (iron status, plasma vitamin C, vitamin B12, and folate), cognitive development, anthropometric indicators (WAZ, HAZ, and WHZ), and morbidity were assessed at baseline and endline. A linear mixed model and a generalized estimating equation were applied to compare changes in outcomes across the groups. All outcome variables were comparable across groups at baseline. The iron to vitamin C molar ratio improved in the GG from 1:1.4 to 1:12 but remained unaltered in control groups. Higher hemoglobin (P = 0.002), serum ferritin (SF; P < 0.001), vitamin C (P = 0.047), and lower soluble transferrin receptor (sTfR; P < 0.001) causing decreased prevalence of iron deficiency (ID) (P = 0.003) were observed in the GG compared with BG and CG. Prevalence of acute respiratory infection (ARI) was lower in the GG (P = 0.035) versus controls. No impact was observed on cognitive development or growth. Thus, diversifying a cereal/pulse-basedmeal with guava increased meal vitamin C content, thereby reducing ID and ARI-related morbidity. This approach represents a valid and scalable strategy to address ID among young children. [ABSTRACT FROM AUTHOR]

Like several indigenous populations, Sauria Paharias, a vulnerable indigenous tribal group residing in a biodiverse environment of Jharkhand, India, have high levels of undernutrition. We assessed agroforestry and dietary diversity, food consumption especially indigenous food (IF) intake and nutritional status of Sauria Paharia women through a cross‐sectional study conducted in 18 villages of Godda district, Jharkhand. Household level information was elicited through household surveys including a dietary survey and a food frequency questionnaire. Twenty‐four‐hour dietary recalls (24 HDR) and anthropometric assessments were taken on one randomly selected woman per household. An index, Food Accessed Diversity Index (FADI) created to measure agroforestry diversity, showed a low mean score of 0.21 ± 0.15 and range: 0, 0.85. Fifty‐nine percent of women consumed any IF during 24 HDR. Median minimum dietary diversity score for women (MDD‐W) was 3 (acceptable score ≥5). More than 96% of women had intakes below estimated average requirements for all nutrients studied (energy; vitamins A, C, thiamine, riboflavin, niacin, pyridoxine; folate; iron; calcium and zinc) except protein; 41% women were underweight. IF consumption was independently associated with calcium and vitamin A intake. Decision trees developed for micronutrient consumption at different levels of MDD‐W score and IF consumption scenarios revealed 1.3 to 2.9 times higher consumption of micronutrients among women with MDD‐W ≥ 3 or 4. Strategies like agricultural extension programmes promoting indigenous varieties and nutrition education for increasing dietary diversity with IFs have potential to address undernutrition in Sauria Paharia women. [ABSTRACT FROM AUTHOR]

Fortification of rice with micronutrients using extrusion technology is considered a sustainable strategy to prevent nutritional deficiencies in general population. The objective of the present study is to assess the retention, stability and iron bioavailability from indigenously developed triple fortified rice (iron, folic acid and vitamin B12) during rinsing and different cooking methods. Further, we also assessed the acceptability of fortified rice in adult human volunteers. The retention of iron during rinsing with excess water was ≥90%, whereas folic acid and vitamin B12 levels were reduced by ~25% during rinsing. Watertight cooking of rice (in electric cooker or on flame) had no additional effect on the nutrient levels as compared with rinsed rice, implying their stability during cooking. However, cooking with excess water followed by decanting led to loss of 45% iron and ≥70% folic acid and vitamin B12. The dialyzable iron and ferritin synthesis in Caco‐2 cells was significantly (P <.01) higher from fortified rice compared with unfortified rice. In addition, inclusion of ascorbic acid significantly (P <.01) increased the iron bioavailability from the fortified rice. Triangle tests in adult human subjects revealed that there are no significant sensory differences among fortified and unfortified rice. Further, fortified rice consumption appears to bridge the gaps in dietary iron intake deficits in children and women of reproductive age. These results suggest that the iron‐, folic acid‐ and vitamin B12‐fortified rice has higher retention and stability of fortified nutrients and is acceptable for consumption in adult human volunteers. [ABSTRACT FROM AUTHOR]

Fortification of rice with micronutrients using extrusion technology is considered a sustainable strategy to prevent nutritional deficiencies in general population. The objective of the present study is to assess the retention, stability and iron bioavailability from indigenously developed triple fortified rice (iron, folic acid and vitamin B12) during rinsing and different cooking methods. Further, we also assessed the acceptability of fortified rice in adult human volunteers. The retention of iron during rinsing with excess water was ≥90%, whereas folic acid and vitamin B12 levels were reduced by ~25% during rinsing. Watertight cooking of rice (in electric cooker or on flame) had no additional effect on the nutrient levels as compared with rinsed rice, implying their stability during cooking. However, cooking with excess water followed by decanting led to loss of 45% iron and ≥70% folic acid and vitamin B12. The dialyzable iron and ferritin synthesis in Caco‐2 cells was significantly (P <.01) higher from fortified rice compared with unfortified rice. In addition, inclusion of ascorbic acid significantly (P <.01) increased the iron bioavailability from the fortified rice. Triangle tests in adult human subjects revealed that there are no significant sensory differences among fortified and unfortified rice. Further, fortified rice consumption appears to bridge the gaps in dietary iron intake deficits in children and women of reproductive age. These results suggest that the iron‐, folic acid‐ and vitamin B12‐fortified rice has higher retention and stability of fortified nutrients and is acceptable for consumption in adult human volunteers. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the therapeutic efficacy of commonly used acaricidal drugs in India and also to assess the effect of ascorbic acid as adjunct therapy in 72 growing sheep with sarcoptic mange, aged 5–6 months and weighing 20.4–31.7 kg. Eight replicates of nine animals were formed based on sex, and day 0 body weight. Drugs were applied locally on the affected parts daily and recovery changes in skin lesions were observed at the time of every application. l-ascorbic acid was administered intramuscularly. Skin scrapings were collected daily from each group and examined for the presence of mites. Body weights were measured every 10th day from day 0 to 60. Nutrient digestiblity was evaluated by studying digestibility coefficients for dry matter, crude protein, ether extract, crude fibre, nitrogen free extract, total carbohydrates and nutrient balance (nitrogen, calcium and phosphorus) for a 30-day period. The liver function was evaluated by bromosulphophthalein (BSP) dye retention time. The animals were shorn on day 60 post-treatment (PT). Meat quality assesment was carried out by killing sheep at 60 days PT and estimating pH, water-holding capacity (WHC), tenderness, muscle colour, rib eye area and fat thickness. The lambs treated with oil of Jatropha curcas ascorbic acid had significantly ( P < 0.05) greater mean daily body weight gains (63.29 g) than the infected untreated control (41.10 g). This was also higher than the mean daily weight gain in other treated groups. Infected untreated sheep showed significantly ( P < 0.01) reduced digestibility coefficients for dry matter, crude protein, crude fibre, ether extract and total carbohydrate, but no significant differences for nitrogen-free extract. Treated sheep had significantly higher positive nitrogen, calcium and phosphorus balances compared with infested untreated sheep. Oil of J. curcas plus ascorbic acid (OJC-AA) treated group was better over all other treated groups with respect to nutrient digestibility. The BSP test revealed significant ( P < 0.05) increase in BSP retention time in sheep with sarcoptic mange. Post -treatment, the BSP retention time decreased in all treated groups and the decrease was maximum in OJC-AA treated group. The carcasses of sheep treated with OJC-AA had significantly ( P < 0.01) higher water holding capacity, rib eye area and back fat thickness than the untreated infected control group. The muscle pH and tenderness values were significantly lower in OJC-AA treated group post-slaughter than infested untreated control group. Muscle colour of OJC-AA treated group was maximum bright red. The lambs treated with OJC-AA had significantly ( P < 0.05) greater clean fleece weight and fleece yield than the untreated infected group. It is concluded that OJC was the better therapy for sarcoptic mange of sheep and ascorbic acid as adjunct therapy is advisable. OJC-AA therapy may be better from the point of view of improving two most important production parameters in sheep, that is, wool yield and meat production. [ABSTRACT FROM AUTHOR]

BSTRACT: In the present study, radiation processing of minimally processed carrot and cucumber at a dose of 2 kGy was carried out. The effect of this treatment on different quality parameters such as vitamin C content, total carotenoids content, sensory quality, texture, and color was determined over a storage period of 16 d at 8°C to 10° C. In the case of cucumber, treatment of irradiation as well as storage period showed no significant change in the total vitamin C content of either the control or the irradiated samples. In the case of carrots, a 2-kGy dose had no significant effect ( P < 0.05) on total vitamin C content of the samples. However, during storage, both control as well as irradiated samples showed significant decrease ( P < 0.05) in vitamin C content. Total carotenoids content in carrot remained almost unchanged after irradiation as well as during storage. Sensory evaluation results showed that irradiation had no significant ( P < 0.05) effect on the ratings of any of the sensory attributes in carrot. Radiation processing of cucumber affected the flavor significantly. However, this change did not alter the overall acceptability of cucumber. Textural studies revealed that in both carrot and cucumber, there was no significant change ( P < 0.05) in firmness of the central region after irradiation, whereas the peripheral region in carrot showed significant reduction in firmness. In the case of cucumber, there was no significant change ( P < 0.05) in the texture of both peripheral regions. However, during storage, the peripheral regions of carrot and cucumber showed significant increase in firmness. Color measurement results indicated no drastic change in color coordinates of carrot samples. Thus, the nutritional as well as sensory quality of minimally processed foods did not alter significantly after gamma irradiation. [ABSTRACT FROM AUTHOR]