Enhancement of Bioactive Compound Production through Plant Transcription Factors | Chapter 6 | Research Perspective on Biological Science Vol. 9

 

Medicinal plants produce a wide array of bioactive compounds with significant pharmaceutical value. Plant transcription factors (TFs) play a pivotal role in regulating the biosynthesis of these compounds. The chapter provides an overview of the key TF families, molecular mechanisms of TF mediated regulation, TF-DNA interactions, TF-TF interactions, regulatory networks and recent advances in TF based approaches for enhancing the production of valuable bioactive compounds in medicinal plants. The complex regulatory networks controlling active compound biosynthesis were considered while shedding light on novel strategies for improving the yield and quality of plant-derived products. Recent research in the field of molecular engineering using transcription factors in medicinal plants, with the examples included in the chapter, may encourage the budding molecular biologist to adapt new technologies and tools for the enhanced biosynthesis of secondary metabolites. The chapter will provide a synopsis of scientific tools and techniques which can be exploited in the field of tissue culture and secondary metabolite production. Optimisation and enhancement of the pharmacologically relevant bioactive compound production can be achieved through the administration of specific transcriptional regulation factors. The knowledge of the biosynthetic pathway of pharmaceutically significant therapeutics can be applied to the invention of novel bioreactors in the biopharma industry.

 

Author(s) Details

Manju Rakesh
Department of Botany, Haribhai V. Desai College, Pune-411 002, Maharashtra, India.

 

Please see the link:- https://doi.org/10.9734/bpi/rpbs/v9/6694

Dendeng as a Functional Food: Opportunities and Challenges in Innovating Local Meat-Based Products |Chapter 7 | Food Science and Agriculture: Research Highlights Vol. 3

The aim of this study is to provide a scientific and practical review of the development of dendeng (Indonesian-style dried meat) as a functional food. Dendeng, a traditional Indonesian meat product, holds strong potential to be developed as a functional food. In addition to its distinctive flavor and long shelf life, dendeng contains bioactive compounds such as antihypertensive peptides, antioxidants, and Conjugated linoleic acid (CLA) that offer health benefits. The use of natural spices during marination further enhances its functional properties. Technological innovations, including probiotic fermentation, low-temperature drying, and vacuum or modified-atmosphere packaging, improve the stability and bioactivity of these functional components. Challenges include raw material sustainability, functional claim standardisation, and industrial scalability. Nonetheless, growing consumer awareness of healthy foods creates a promising opportunity for dendeng to be positioned as a functional food that supports the prevention of degenerative diseases. Cross-sector collaboration is crucial to strengthen Dendeng’s position as an innovative product capable of competing in both local and global markets.

 

Author(s) Details

Radha Amborowati
Postgraduate Master Program, Faculty of Animal Science, Brawijaya University, Malang, Indonesia.

 

Agus Susilo

Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia.

 

Herly Evanuarini
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia.

 

Khotibul Umam Al Awwaly
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia.

 

Aris Sri Widati
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia.

 

Mulia Winirsya Apriliyani
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia.

 

 

Please see the book here:- https://doi.org/10.9734/bpi/fsarh/v3/6054

Role of Honey as a Nutraceutical: A Review | Chapter 7 | Pharmaceutical Research: Recent Advances and Trends Vol. 7

Honey has been revered not only as a natural sweetener but also for its numerous health benefits. This chapter delves into honey as a nutraceutical, exploring its multifaceted role in promoting health and preventing disease. Nutraceuticals, defined as products derived from food sources with extra health benefits in addition to their basic nutritional value, have gained significant attention in recent years. Honey stands out due to its rich composition of bioactive compounds, including flavonoids, phenolic acids, vitamins, minerals, and enzymes. The therapeutic properties of honey are attributed to its antioxidant, anti-inflammatory, antimicrobial, and wound-healing capabilities. This chapter provides a comprehensive review of scientific studies that highlight the efficacy of honey in various medical applications, such as treating infections, enhancing immune function, and managing chronic diseases like diabetes and cardiovascular disorders. Additionally, the study discuss the mechanisms through which honey exerts its beneficial effects, emphasizing its role in modulating oxidative stress and inflammatory pathways. In conclusion, honey, with its profound nutraceutical properties, offers a natural and holistic approach to health and wellness. This chapter aims to provide valuable insights for researchers, healthcare professionals, and consumers interested in the therapeutic potential of honey and its applications in modern medicine.

 

Author (s) Details

 

Miftakhul Cahyati
Department of Oral Medicine, Faculty of Dentistry, Brawijaya University, Malang-65145, Indonesia.

 

Agus Susilo
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

Khothibul Umam Al Awwaly
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

Firman Jaya
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Premy Puspitawati Rahayu
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Herly Evanuarini
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Dedes Amertaningtyas
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Ria Dewi Andriani
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Dodyk Pranowo
Department of Agroindustrial Technology, Faculty of Agricultural Technology, Brawijaya University,
Malang-65145, Indonesia.

 

Nurjannah
Department of Statistics, Faculty of Mathematics and Natural Sciences, Brawijaya University, Indonesia.

 

Asep Awaludin Prihanto
Department of Fishery Product Technology, Faculty of Fisheries and Marine Sciences, Brawijaya University, Malang-65145, Indonesia.

Dewi Masyithoh
Department of Animal Husbandry, Faculty of Animal Science, Islamic University of Malang, Malang-65145, Indonesia.

 

Please see the book here:- https://doi.org/10.9734/bpi/prrat/v7/2271

The Impact of Well-fermented Coffee on Flavor Profile and Health Benefits: A Review | Chapter 8 | Research Perspectives of Microbiology and Biotechnology Vol. 8

Fermentation processes are known to play a key role in the development of flavor profiles in various beverages, including speciality coffee. This review paper aims to investigate the impact of well-fermented coffee on flavor profiles and health benefits. The following objectives are defined within the scope, and a summary of the intended pathway is provided. The controlled fermentation process has a number of differences compared to the traditional method: in controlled fermentation, a predetermined pH value may be governed. A crafted microbial community can then enhance desirable aromatic precursors and repress off-flavors and disease-causing characteristics, maintaining yeast and bacteria diversity. Controlled pectinolytic mold growth on coffee cherries has been highlighted as an essential part of improving desirable flavors and most likely health-beneficial properties such as chlorogenic acid as a bioactive compound. There is a need for further investigation of consumer preferences for novel specialty roasted and especially brewed beverages with respect to microorganism-modified coffee, so their preferences or rejections can be used as guidelines for coffee innovation activities. Public-private partnerships will be crucial for ensuring that the coffee industry continues to thrive. In this manner, expert coffee scientists, product innovators, and coffee-loving customers will be able to help coffee farmers thrive in a shifting coffee culture and industry.

 

Author (s) Details

Afriliana, A.
Department of Agricultural Product Technology, Faculty of Agriculture Technology, University of Jember, Indonesia.

 

Nazir, N.
Department of Processing Agricultural Product Technology, Faculty of Agriculture Technology, Andalas University, Indonesia.

 

Kusnadi, J.
Department of Biotechnology, Faculty of Agriculture Technology, Brawijaya University, Indonesia.

 

Harada, H.
Department of Life and Environmental Science, Prefectural University of Hiroshima, Japan.

 

Jayus
Department of Agricultural Product Technology, Faculty of Agriculture Technology, University of Jember, Indonesia.

 

Diniyah, N.
Department of Agricultural Product Technology, Faculty of Agriculture Technology, University of Jember, Indonesia.

 

Purbasari, D.
Department of Agricultural Product Technology, Faculty of Agriculture Technology, University of Jember, Indonesia.

 

Lindriati, T
Department of Agricultural Product Technology, Faculty of Agriculture Technology, University of Jember, Indonesia.

 

Please see the book here:- https://doi.org/10.9734/bpi/rpmab/v8/3357

Advances in Chemistry of Bioactive Compounds and their Therapeutic Uses: A Review of the Last Three Decades | Chapter 7 | Achievements and Challenges of Medicine and Medical Science Vol. 7

The field of bioactive compounds has witnessed significant advancements over the past three decades, resulting in the discovery of novel therapeutic agents and the improvement of existing ones. This comprehensive review explores developments in the chemistry of bioactive compounds, with an emphasis on synthesis, structural modifications, and wide-ranging therapeutic applications. Natural products remain invaluable sources of bioactive molecules due to their diverse chemical structures and biological activities. Synthetic modifications and analog development have enhanced the efficacy, selectivity, and safety profiles of these compounds. Biotechnological approaches have accelerated drug discovery and optimization processes, while advancements in drug delivery systems have improved the bioavailability and therapeutic index of drugs. Despite these advancements, challenges such as drug resistance, safety concerns, and regulatory hurdles persist. Future perspectives highlight the importance of personalized medicine, artificial intelligence in drug discovery, novel drug delivery technologies, and sustainable drug development. Continued interdisciplinary research and innovation are essential to overcome current challenges and fully harness the therapeutic potential of bioactive compounds, ultimately improving global health outcomes.

 

Author (s) Details

 

Gayatri Shankar Dhobale
Savitribai Phule Pune University, Pune, Maharashtra 411007, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/acmms/v7/3764

Nutriceral Buckwheat as a Potential Source of Nutrients | Chapter 1 | Disease and Health: Research Developments Vol. 5

Buckwheat (Fagopyrum esculentum), a pseudocereal from the Polygonaceae family, has emerged as a nutritionally and functionally significant crop. It is a good source of various vitamins and minerals, offering a well-balanced nutritional profile. Various bioactive compounds, such as phenolics, flavonoids (including orientin, quercetin, rutin, vitexin, isovitexin, and isoorientin), tannins, and steroids, contribute to therapeutic benefits. It offers numerous health benefits, including anti-inflammatory, anti-hemorrhagic, hypotensive, hypoglycemic, hypocholesterolemic, anticancer, anti-obesity, neuroprotective, cardiovascular, antioxidant, and blood vessel-protective effects. Thus, it is considered an alternative food component in the dietary treatment of chronic and metabolic diseases, such as diabetes, hypertension, and celiac disease. Additionally, its rich nutrient content supports a daily diet and promotes a healthier eating profile. Consequently, buckwheat is accepted as a functional food, recommended for improving human health, and used in the treatment of various diseases. Therefore, the nutritional profile and health benefits of buckwheat are documented.

 

Author (s) Details

 

Shreeja Kulla
Department of Foods and Nutrition, College of Community Science, PJTAU, Hyderabad, India.

 

T.Sucharita Devi
Department of Foods and Nutrition, College of Community Science, PJTAU, Hyderabad, India.

 

Jessie Suneetha.W
Department of Foods and Nutrition, Krishi Vigyan Kendra, PJTAU, Hyderabad, India.

 

Moloya Gogoi
Department of Food Science and Nutrition, College of Community Science, AAU, Jorhat-785013, India.

 

Perves Ahmed
Department of Agronomy, SCS College of Agriculture, AAU, Dhubri-783376, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/dhrd/v5/3663

Optimal Preparation Conditions for Mendim me zon, a Traditional Fruit-based Tea of Solanum aethiopicum Shum | Chapter 4 | Solanum aethiopicum Shum, an Example of the Richness of the Food and Therapeutic Heritage of a Continent in a Country, Cameroon, Africa in Miniature, Edition 1

The fruits of Solanum aethiopicum Shum are widely eaten raw or cooked under decoction in most parts of central Africa, particularly in Cameroon by the Bulu, for their medicinal value. Previous studies on these fruits have focused on physicochemical characterization, toxicology, and pharmacology. However, there is no data on the preparation of tea using the berries of this plant. To promote the consumption of these fruits, this study was carried out to optimize the preparation of traditional fruit-based tea from Solanum aethiopicum Shum. The fruit powder of Solanum aethiopicum Shum was obtained by electric grinding of the dried fruit at a particle size of 1 mm. A two-factor central composite design (time and ratio) was used for the extraction by infusion and decoction. The obtained extracts served as samples for the determination of the bioactive compounds mentioned. The results of these assays showed an influence of the parameters on the saponins content of the infused and decocted samples of 2.57 mg and 3.28 mg respectively, a significant variation (p ˂ 0.01) of the total polyphenols content of the infused and decocted samples 0.33 mg EAG/100g and 0.11 mg EAG/100g respectively, a significant variation (p ˂ 0.01) in the vitamin C content of infused and decocted samples 0.53 mg and 0.25 mg respectively, and a significant (p˂0.01) difference in the total antioxidant capacity of infused and decocted samples 0.34 mg EAA / 100g and 0.33 mg EAEA/100g. The drink obtained by infusing the fruit powder of Solanum aethiopicum Shum had a pleasant bitter taste, scent, aroma, and green colour. It is accepted globally by consumers.

 

Author (s) Details

 

Valentin Desire Guiama
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon and Laboratory of Motricity and Health, University of Ngaoundere, Cameroon.

 

Juliette Koube
Laboratory of Pharmaceutical Technology, University of Douala, Cameroon.

 

Rolande Mbainaissem
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon.

 

Esther Ngah
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon and Department of Food Sciences and Nutrition, National Advanced School of Agro-Industrial Sciences, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-48859-15-0/CH4

Intervention of Extrusion for Encapsulation | Chapter 5 | Extrusion Technology: Transforming Food Processing

The protection of bioactive compounds from higher processing, storage conditions and stomach juices, enzymes is crucial to aid in the absorption. The delicate flavour molecules, vitamins, and natural colours are separated from the outer environment by the wall material and keeping the molecules safe as a core material. A new and promising technology for encapsulation of bioactive compounds, flavors, and probiotics has been developed. The method is based on the disruption of electrostatic forces at the tip of the needle and discharging the small droplets with a specific charge. The extrusion encapsulation technique provides an opportunity for the food processor to enhance the utilization and accessibility in the developed functional foods. The shelf-life of the heat/ acid/oxygen labile compounds is increased by the encapsulation process.

Author(s) Details:

Dr. Prerana Shere,
MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

Dr. Rinku Agrawal,
MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

Please see the link here: https://stm.bookpi.org/ETTFP/article/view/14299

Acute Myeloid Leukemia: Current Therapy, Challenges, and Future Therapeutic Candidates | Book Publisher International

 Acute myelogenous leukemia (AML) is the most common leukemia among adults. It is characterized by somatic mutations or genetic alterations that lead to neoplastic changes and clonal proliferation. Historical treatment paradigms remained largely unchanged throughout the 20th and early 21st centuries, the current treatment of AML stills chemotherapy and stem cell transplantation. Even though advancements in understanding the genetic variances associated with AML have introduced promising new therapeutic options that could potentially improve the outcomes. Tyrosine kinase inhibitors (TKI) such as PKC-412 are one of the recent treatment options that showed successful results. However, in addition to the cost, evidence of resistance to these TKI has been reported. Therefore, searching for alternative, cheaper, available, and effective treatments for AML is vitally needed. This book aimed to be suitable for medical and biomedical students to understand the pathogenesis of AML in molecular aspects and the possible treatment of such malignancies. Therefore, the pathogenesis, therapeutic targets, challenges, and possible therapeutic candidates have been discussed in detail in this book.

Author(s) Details:

Hamid Ali Nagi Al-Jamal,
School of Biomedicine, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Kuala Terengganu, Terengganu 21300, Malaysia.

Belal Almajali,
Department of Medical Laboratory Sciences, Faculty of Allied Medical Sciences, Al-Ahliyya Amman University, Amman, Jordan.

Maysa Alhawamdeh,
Department of Medical Laboratory Sciences, Faculty of Allied Medical Sciences, Mutah University, Al-Karak, Jordan.

Hanan Kamel M. Saad,
School of Biomedicine, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Kuala Terengganu, Terengganu 21300, Malaysia.

Please see the link here: https://stm.bookpi.org/AMLCTCFTC/article/view/12302

Functional and Dietary Evaluation of Sorghum (Sorghum bicolor L.) based Muffins | Chapter 6 | Current Perspectives in Agriculture and Food Science Vol. 5

This division evaluates the Functional and nutritional amount of sorghum (Sorghum bicolor L.) located muffins. Different nations have likewise been investigating the exercise of sorghum as an tireless material and as a possible beginning of high-consider particles to devise sustainable lubricate and other important mechanical synthetics. The study was conducted in the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat, all along the year 2022-2023 under various experiments. In order to achieve the purpose of the research, any of laboriously completed activity experiments were standardized digestive assessment. The carbohydrate-free muffins developed by using (100%) sweet liquid flour, boiling powder, baking soda, jaggery powder, burnished color powder, milk and oil were assorted to form smooth consistency batter. During the experiment we erect that the muffins have the moisture, protein, fibre, ruins, carbohydrate and fat was written as (8.28%), (7.48%), (80.6%), (2.24%), (27%) and (1.4%), respectively. Throughout the experiment, iron (6.42%), zinc (20.48%), and magnesium (1.94%), individually, will be investigated utilizing colorimetric methods. We still performed, microbiological feature of the created crop, sugar-free sweet liquid muffins, was assessed utilizing the total plate count (TPC) technique, that revealed an overall quantity of 5200 Cfu/100g. Whereas, another test will be FT-IR study, the data describes a peak in the absorbance wave length range that was detected betwixt 2925cm-1 in ranged 2928 cm-1 accompanying presence of methyl group. A set of proteins were visualized in the strong peak at 1646.18 cm-1 approximately 1651 cm-1. Starch was the main cause of the vibration of C-C and C-O at 1019.7cm-1, respectively the powerful peak 1417cm-1 and 1150.04cm-1 ranged from 1400 to 1150.04 cm-1 O-C-H; C-C-H; C-O-H accompanying presence of vigor. It is concluded that sweet liquid muffins can be best in digestive profile and allure helps to enhance the digestive content and health benefits with overall hydrogen and proteins and also maybe best storage at cooling temperature.

Author(s) Details:

Rishabh Raj,
Department of Food Technology, Parul University, Vadodara-390001, Gujarat, India.

Sury Pratap Singh,
Department of Food Technology, Parul University, Vadodara-390001, Gujarat, India.

Please see the link here: https://stm.bookpi.org/CPAFS-V5/article/view/11748

Nutritional and Health Benefits of Carrots and Its Seed Extracts: A Review | Chapter 7 | Emerging Trends in Disease and Health Research Vol.4.

 Carrots are a root vegetable that are high in bioactive components such carotenoids, flavonoids, polyacetylenes, vitamins, and minerals, all of which have a variety of nutritional and health benefits. The number and kind of bioactive chemicals contained in carrots is influenced by the genotype colours of carrot root flesh, ambient circumstances, and storage conditions. Carotenoids, polyphenols, and vitamins found in carrots work as antioxidants, anticarcinogens, and immunoenhancers, proving the ancient adage that carrots are excellent for eyes. Carrot has also been shown to offer anti-diabetic, cholesterol and cardiovascular disease reducing, anti-hypertensive, hepatoprotective, renoprotective, wound healing, and anti-ageing skin effects. Carrot seed extracts also have cardio- and hepatoprotective, antibacterial, antifungal, anti-inflammatory, and analgesic properties. The nutritional and health benefits of carrots and carrot seed extracts are discussed in this article.

Author(s) Details:

João Carlos da Silva Dias,
Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal.

Please see the link here: https://stm.bookpi.org/ETDHR-V4/article/view/6050

Nutritional and Health Benefits of Brassica Vegetables and Exploitation of Innovative Markets Concepts for their Dietary Diversity | Chapter 4 | Emerging Trends in Disease and Health Research Vol.4.

 Brassica nigra, B. oleracea, B. rapa, B. carinata, B. juncea, and B. napus are six crop plants that yield edible roots, leaves, petioles, stems, inflorescences, and seed. Although B. nigra is mostly farmed as a condiment mustard, all six species can be used and consumed as vegetables. B. oleracea and B. rapa are the most polymorphic of these species, with a variety of vegetable morphotypes. Brassica vegetable crops are a varied collection of plants. They are nutrient-dense and have a distinct flavour and taste. Brassicas' glucosinolates and phenolic chemicals are responsible for their health benefits. Brassicas are high in dietary fibre, vitamin C, vitamin B6, vitamin K, minerals, and anticarcinogenic antioxidants such as glucosinolates and flavonoids. When cultivated in high-selenium soils, they can collect significant levels of selenium. The purpose of this article is to examine the variety and uses of vegetable brassicas, as well as their nutritional and health benefits, as well as to present examples of breeding goods and appealing product concepts that can increase brassicas consumption and diet diversity.

Author(s) Details:

João Carlos da Silva Dias,
University of Lisbon, Instituto Superior de Agronomia, Tapada da Ajuda, 1349-017, Lisboa, Portugal.

Please see the link here: https://stm.bookpi.org/ETDHR-V4/article/view/6047

The Use of Medicinal Herbs in Aquaculture Industry: A Review | Chapter 02 | Current Aspects in Pharmaceutical Research and Development Vol. 7

 Aquaculture-produced fish will continue to be a cornerstone in satisfying human animal protein requirements. The aquaculture sector faces a number of global challenges. From environmental degradation, water pollution, agricultural land conversion, and aquaculture, to disease attacks and the usage of medicines to treat fish pests and diseases, the list goes on. Antibiotics and pesticides are no longer acceptable ingredients in food. As a result, an environmentally friendly solution to this disease, as well as water disruption and pollution, is required. A viable idea is to use natural chemicals in the form of medicinal plants to boost fish immunity and treat viral illnesses. Because water and environmental contamination are becoming more common, using plants in the bioremediation process is the best option. This study includes an overview of research on the usage of several plant species for the purposes of improving fish immunity, enhancing antimicrobial activity, replacing the role of antibiotics, improving fish development, improving feed conversion, and improving the water quality of contaminated waters.

Author(S) Details

Irwan Effendi
Faculty of Fisheries and Marine Sciences, University of Riau, Pekanbaru, Indonesia.

Dessy Yoswaty
Faculty of Fisheries and Marine Sciences, University of Riau, Pekanbaru, Indonesia.

Henni Syawal
Faculty of Fisheries and Marine Sciences, University of Riau, Pekanbaru, Indonesia.

Brian Austin
Institute of Aquaculture, University of Stirling, Stirling, United Kingdom.

Alastair Robert Lyndon
Department of Biological Sciences, Heriot-Watt University, Edinburgh, United Kingdom.

Ronal Kurniawan
Institute of Aquaculture, University of Stirling, Stirling, United Kingdom.

Sri Wahyuni
Faculty of Fisheries and Marine Sciences, University of Riau, Pekanbaru, Indonesia.

Ahmed Al-Harbi
King Abdulaziz City for Science and Technology, Riyadh, Saudi Arabia.

View Book:- https://stm.bookpi.org/CAPRD-V7/article/view/5410

Plant Tissue Culture Techniques for Conservation of Biodiversity of Some Plants Appropriate for Propgation in Degraded and Temperate Areas | Chapter 4 | Current Topics in Agricultural Sciences Vol. 4

 Plant biotechnology is being used as a tool for preserving natural habitats and ensuring their long-term use for ecological balance, as well as developing technologies for growing plants in a variety of cropping systems and on difficult soil, improving state-of-the-art technologies for extracting, characterization, and utilising necessary bioactive components, and generating scientific and clinical data to support the health benefits of botanical medicines. By creating micropropagation techniques, plant tissue culture can be used to rapidly reproduce virus-free planting material in plants suitable for degraded lands and temperate locations. Micropropogation is a time and space-saving approach for producing disease-free and elite viral propagules. In vitro gene bank technology allows for the storage and conservation of germplasm, allowing for the preservation of vegetatively propagated plants in cryogene banks and the storage of recalcitrant seeds, embryos, and pollens in liquid nitrogen for lengthy periods of time. This chapter covers micropropagation protocols established in our lab for a variety of plants appropriate for cultivation in undulated areas and temperate climates, as well as the detection and manufacture of natural substances found in plants and ex situ conservation techniques. Biotechnology and high-value plant biodiversity can be combined as a developmental challenge and an economic opportunity in the future.

Author(S) Details

Manoj Kumar Tripathi
Department of Plant Molecular Biology and Biotechnology, College of Agriculture, Rajmata Vijayraje Scindia Agricultural University, Gwalior 474002, India.

Sushma Tiwari
Department of Plant Molecular Biology and Biotechnology, College of Agriculture, Rajmata Vijayraje Scindia Agricultural University, Gwalior 474002, India.

Niraj Tripathi
Directorate of Research Services, Jawaharlal Nehru Agricultural University, Jabalpur 482004, India.

Gyanendra Tiwari
Department of Plant Physiology, Jawaharlal Nehru Agricultural University, Jabalpur 482004, India.

Deepa Bhatt
Department of Plant Molecular Biology and Biotechnology, College of Agriculture, Rajmata Vijayraje Scindia Agricultural University, Gwalior 474002, India.

Megha Vibhute
Krishi Vigyan Kendra, Burhanpur, India.

Neha Gupta
Department of Plant Molecular Biology and Biotechnology, College of Agriculture, Rajmata Vijayraje Scindia Agricultural University, Gwalior 474002, India.

Nishi Mishra
Department of Plant Molecular Biology and Biotechnology, College of Agriculture, Rajmata Vijayraje Scindia Agricultural University, Gwalior 474002, India.

Prerana Parihar
Department of Plant Molecular Biology and Biotechnology, College of Agriculture, Rajmata Vijayraje Scindia Agricultural University, Gwalior 474002, India.

Purnima Singh
Department of Plant Molecular Biology and Biotechnology, College of Agriculture, Rajmata Vijayraje Scindia Agricultural University, Gwalior 474002, India.

Akash Sharma
Department of Plant Molecular Biology and Biotechnology, College of Agriculture, Rajmata Vijayraje Scindia Agricultural University, Gwalior 474002, India.

Ashok Ahuja
Department of Plant Molecular Biology and Biotechnology, College of Agriculture, Rajmata Vijayraje Scindia Agricultural University, Gwalior 474002, India.

Sharad Tiwari
Biotechnology Centre, Jawaharlal Nehru Agricultural University, Jabalpur 482004, India.

View Book:- https://stm.bookpi.org/CTAS-V4/article/view/5135

Minerals and Nutraceuticals in Vegetables and Their Human Health Benefits | Chapter 4 | Highlights on Medicine and Medical Science Vol. 12

 Vegetables are important for a well-balanced diet since they provide minerals and nutraceuticals. Regular eating of a vegetable-rich diet provides proven health benefits due to their potential to prevent and treat disease. The process through which veggies reduce illness risk is complex and poorly understood. Minerals and nutraceuticals provide substrates for biochemical reactions, cofactors for enzymatic reactions, inhibitors for enzymatic reactions, compounds that improve the absorption and or stability of essential nutrients, selective growth factors for beneficial gastrointestinal bacteria, fermentation substrates for beneficial oral bacteria, and compounds that improve the absorption and or stability of essential nutrients. Selective inhibitors of harmful intestinal bacteria, absorbents and sequestrants that bind to and remove unwanted chemicals in the intestine, and so forth. Some phytochemicals present in vegetables are potent antioxidants that may reduce the risk of chronic disease by preventing free radical damage, modifying metabolic activation and detoxification of carcinogens, and even modulating mechanisms that influence tumour cell behaviour. Dietary fibre content may also play an impact in general health. Each vegetable has its own distinct mineral and nutraceutical profile. To guarantee that an individual's diet contains a combination of minerals and nutraceuticals and to get all of the health advantages, a wide variety of vegetables should be consumed.

Author (S) Details

João Carlos da Silva Dias
Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal.

View Book :- https://stm.bookpi.org/HMMS-V12/article/view/2695

Avocado and Its By-products: Natural Sources of Nutrients, Phytochemical Compounds and Functional Properties | Chapter 9 | Current Research in Agricultural and Food Science Vol.1

Avocado (Persea americana Mill.) is a tropical and subtropical fruit that is native to Mexico and
Central America. This fruit is gaining increasing worldwide acceptance and has received extensive
marketing and a wide distribution due to its relevant nutritional benefits for human health. This work
presents relevant information on the production, composition and application of avocado, with an
emphasis on its by-products, focusing on the proper use of waste and the possibility of monetizing
waste for nutritional and environmental purposes. The entire avocado is rich in bioactive compounds
(pulp, peel and seed) and presents several health benefits, such as antimicrobial, antioxidant
and anticancer activities, as well as dermatological uses and others. Therefore, several food grade
ingredients can be obtained from avocado wastes, particularly premium-grade fats or extracts with a
high functional power. Studies should continue to identify the profiles and phytochemicals available to
the business sector, which can also be implemented to valorize the nutritional and functional potential
of avocado seeds and peels.

Author (s) Details

Ana F. Vinha
FP-ENAS (Unidade de Investigação UFP em Energia, Ambiente e Saúde), CEBIMED (Centro de Estudos em Biomedicina), Universidade Fernando Pessoa, Porto, Portugal and REQUIMTE/LAQV, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal.

Carla Sousa
FP-ENAS (Unidade de Investigação UFP em Energia, Ambiente e Saúde), CEBIMED (Centro de Estudos em Biomedicina), Universidade Fernando Pessoa, Porto, Portugal.

Marta O. Soares

INNFACTS, CESPU - Cooperativa de Ensino Superior Politécnico e Universitário, Gandra, Portugal.

Sérgio V. P. Barreira
FP-ENAS (Unidade de Investigação UFP em Energia, Ambiente e Saúde), CEBIMED (Centro de Estudos em Biomedicina), Universidade Fernando Pessoa, Porto, Portugal.

View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/221