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is a medicinal herb in family Commonly known as Brahmi, Gotu kola, Ondelaga, Indian pennywort and found in swampy areas and temperate regions. It has many pharmacological properties like anticancer, antidiabetic, immunity booster, memory enhancer, wound healing, anticancer, neuroprotective. All extracts of facilitate the wound healingprocess in both incision and burn wounds by inhibiting inflammation, inducing collagen synthesis, inducing vasodilation and promoting angiogenesisThis review aimed to explore the wound healing activity of , the botanical description, phytochemistry, traditional uses are included in this review.

Buckwheat is one of the pseudo cereals, which goes by the scientific name The Buckwheat has many medicinal properties, it reduces Gastro-intestinal disorder and it also helps to reduce diabetes because of its low glycemic index. Papad is a traditional savory food also known as appalam, papadam, is a popular tasty food item in Indian dietary science.In this study buckwheat papad was prepared by using different concentrations of buckwheat with the replacement of rice (20, 40, 60, 80, and 100%) and labeled as B1, B2, B3, B4, B5 and B6.These formulations were analyzed for sensory attributes (n=30) by semi-trained panelists. Proximate analysis was carried out using standard A.O.A.C. methods.When the papad was evaluated for its sensory attributes, it was observed that the incorporation of buckwheat of 40% showed similar acceptability on par with control, whereas 80 and 100% replacement had lower scores in terms of overall acceptability.Papad prepared with 40% replacement of buckwheat was used for nutritional analysis, which was rich in protein, fiber, & minerals like, calcium, and iron content when compared to the control. Better nutritional profile of pseudo cereal papad makes it superior compared to traditional rice papad.

Flax seeds are one of the potential oil seeds packed with excellent amount of nutrition and possess various health benefits. Interestingly, flax seeds’ health benefits are mainly attributed to the omega-3 fatty acids, lignans and fiber they contain. It is used in different forms, such as whole and flour. The flour is used in bakery products and provides nutty flavour, nutritional and health benefits of the final product. Consumption of this oil seed may lower both total and LDL cholesterol because of its low content of saturated fat, high PUFA and phytosterol content. Processing of flax seeds makes its nutrients are bioavailable. In this review, nutrition composition and the health benefits of the flaxseed has been discussed. Keywords: Flax seeds, Linseed, Linum usitatissimmun, Hypocholesterolemic alpha linoleic acid.

Boerhavia diffusa is also known as Punarnava in Ayurveda, which is widely spread during warmer climate throughout the India and other countries. 6 species are available in India of which B. diffusa is one among them. In Ayurveda this plant is used for so many diseases like liver, kidney, heart, diseases. Also it cures different types of cancers caused by different mechanisms. It is also used as antimicrobial, it also deals with other properties. All these properties are due to different essential phytochemical components. Here in this review we have discussed, hepatoprotective activity property of developing protection against injuries, toxicity and other mode which put liver into dangerous condition/ toxicity. Keywords: Boerhavia diffusa, Punarnava, Hepato protective activity, Boerhavia diffusa extract [BDE] hepatotoxicity.

Phyllanthus niruri Linnaus (Euphorbiaceae) also known as Chanka piedra is widely grown and used throughout the tropical and subtropical countries of the world. In India it is present in the coastal areas. It is an annual herb and field weed having very short life. Phyllanthus comprises of 600-700 species with minor distinguishing features among them. In Indian ayurvedic system, plant extract of P. niruri is used as a medicine for asthma, bronchitis, anemia, leprosy, etc., As mentioned in the book Charaka Samhita P. niruri is used as an effective treatment for stimulating liver, improving digestion, to increase appetite and produce laxative effects. Phyllanthus niruri is a traditional herb with long-standing Ayurvedic, Chinese and Malay ethnomedical records and antimicrobial activity. Antimicrobial activity refers to the process of killing or inhibiting the disease causing microbes. Methanolic extract of P. niruri is an effective antibacterial agent to treat bacterial infections since the extract exhibited significant antimicrobial potency. The alcoholic extract of leaves of Phyllanthus niruri shows significant antibacterial activity against cariogenic organisms. The anti microbial activity of aqueous extract is found to be more effective than the acetone extract of Phyllanthus niruri against pathogens responsible for common infections of skin, respiratory, urinary and gastro-intestinal tracts. Keywords: Phyllanthus niruri. Chanka piedra, Antimicrobial, Antiviral, Antibacterial, Herb.

Neurological outcomes like learning, memory and cognition are influenced by the gut microbiota (GM). These commensal GM modulates behavior and brain development and has implications in many neurological disorders like Alzheimer’s disease, Parkinson’s disease (PD), anxiety, stress, multiple sclerosis, etc. PD is a neurodegenerative disease which causes dysbiosis, a-synucleinopathy and affects the gut-brain axis which includes CNS (Central nervous system), ANS (Autonomic nervous system) and ENS (Enteric nervous system). There is a bidirectional communication between the brain and the gut called “gut microbiota-brain axis (GMBA)” and its dysfunction causes numerous diseases. This review focuses on the inter-relationship between the gut microbiome and the Parkinson’s disease. Keywords: Parkinson’s disease (PD) gut microbiota (GM) gut microbiota-brain axis (GMBA) cytokine response toll-like receptors.

Ghee is identified as valuable natural source of food which has several health benefits entirely beneficial to the human population. It is one of the popular ingredients in the Indian diet and takes prevalent position in the dairy industry market. The focus of the present review paper is the demonstrated and potential health benefits associated with the consumption of ghee. Consumption of ghee in an adequate amount, imparts various health benefits such as binds toxins, enhances complexion and glow of the face and body, an amazing rejuvenator for the eyes, increases physical and intellectual stamina etc. in addition to imparting sustaining energy.

Present study was undertaken with an objective to evaluate traditional products prepared by incorporating quinoa under different cooking methods such as boiling (quinoa upma and quinoa kesaribath) roasting (quinoa laddu and quinoa chikki) and frying (quinoa chakli and nippattu). In case of boiling (60% quinoa and 40% wheat semolina) and in roasting the ratio consisting of 60% quinoa along with other ingredients (40% besan flour for laddu and 40% groundnut for chikki) were found to be acceptable in sensory quality. While in case of frying, the ratio consisting of 50% quinoa flour+50% rice flour was found to be acceptable. Results showed that protein and fat content were significantly more (P>0.05) in roasted products (quinoaladdu and quinoachikki) followed by fried products (quinoachakli and quinoanippattu) when compared to boiled products (quinoa upma and quinoa kesaribath). Even the minerals such as calcium (100.6, 110.9%) and iron (6.46, 8.23%) were significantly more in roasted products such as quinoaladdu (6.46%) and quinoachikki (8.23%) respectively as compared to other methods of cooking. While, the antinutritional factors such as phytic acid (2.32and2.08%), tannin (1.32 and 1.65%) and saponin (0.41and 0.4%) content were significantly reducedin upma and kesari bath respectively when compared to other method of cooking. Among quinoa incorporated products quinoa upma and quinoa kesaribath were highly acceptable (82-84% and 83-85%) followed by roasted (77-81% and 76-79%) and fried products (60-70 and 60-66%).

“Idli” is a traditional steam cooked, fermented food which is known for its typical flavor, characteristics taste, soft, spongy texture, high nutrient content, and easy digestibility. Fermentation enhances the protein and starch digestibility and also increases the bioavailability of minerals by reducing the activity of phytic acid and polyphenols. At present, there are hundreds of fermented foods with different base materials and preparation methodology. Each fermented food is associated with a unique group of microbiota, which increases the level of proteins, vitamins, essential amino acids and fatty acids. Research from past two decades have shown that the functional proteins and peptides present in fermented foods exhibits definite biological activities which is beyond its nutritional role .