Role of selected Food Ingredients in Speciality Foods: Spices and Herbs

Ramprasad, Rathi Arpita (2006) Role of selected Food Ingredients in Speciality Foods: Spices and Herbs. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Focuses on the role and the mode of action of certain ingredients of the specialty foods in fighting diabetes and further complications. Spices considered from diabetes point of view are fenugreek, turmeric, onion, garlic, curry leaf and cinnamon having anti diabetic property. Studies have shown that the generation of superoxide radicals by high glucose levels in the cell free system was inhibited by the presence of curcumin. It has been found that large number of herbs have therapeutic functions helpful in treating not only diabetes but also other disorders such as hypertension, bronchitis and allergies. Herbs could be consumed in form of fresh juices, decoction, medicated gruels or herbs could be incorporated into any preparation that is commonly consumed.
Uncontrolled Keywords:	speciality foods spices herbs diabetes antidiabetic properties
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jul 2007 09:39
Last Modified:	28 Dec 2011 09:29
URI:	http://ir.cftri.res.in/id/eprint/1314

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