K.R. Viswanathan

Anticarcinogenic Properties of Garlic: A Review

Garlic is a popular spice added to several edible preparations and is a remedy for a variety of ailments. Epidemeological as well as laboratory studies have shown that garlic consumption reduces certain cancer incidences in the stomach, colon, mammary, cervical, etc. This article focuses on the general chemistry, metabolism, anticarcinogenic properties, mechanism of action behind the anticarcinogenic effects, functional foods based on garlic, and future areas of research. Garlic has been shown to metabolized into N-acetyl-S-allyl cysteine, allyl mercaptan, diallyl disulfide, diallyl sulfide, diallyl sulfoxide, diallyl sulfone, and allyl methyl sulfide. Garlic has been thought to bring about its anticarcinogenic effect through a number of mechanisms, such as the scavenging of radicals, increasing gluathione levels, increasing the activities of enzymes such as glutathione S-transferase, catalase, inhibition of cytochrome p4502E1, DNA repair mechanisms, prevention of chromosomal damage etc. Future research should standardize the dosage of garlic and type, i.e., whether it should be taken fresh, cooked, or aged. The formulation of odorless functional foods with the retention of anticarcinogenic activity should be further studied.

Proximate and mineral composition of some processed traditional and popular Indian dishes

Abstract Proximate and mineral composition of 30 different traditional and popular Indian foods, categorised as either ready-to-eat or easy-to-reconstitute or freeze dried products have been evaluated. Of the 30 products, the proximal score of eleven and mineral composition of two items have been reported recently, elsewhere. The various products employed for the present study include vegetable pulav, dehydrated pulses/curries, upma, mutton/chicken curry, which form part of main meals, and certain fruit beverage powders of pineapple, mangoes and grapes. All the products, tested for their shelf stability (minimum of 6–12 months at ambient conditions) and microbiological safety, have been found to provide approximately 350–660 kcals 100 g −1 (on moisture-free-basis), depending on the type of product. The pulse, meat/chicken items were found to be protein-rich. Fat content in all the products varied, depending on the amount of hydrogenated oil used in their preparations. However, the fruit-based products contained negligible amounts of both protein and fat. The various minerals and trace elements analysed, include sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, aluminium and lead. The elemental composition of each of the products varied with the different ingredients going into their preparation. However, it is noteworthy, that contaminants such as lead and aluminium are present in quantities well below the limits prescribed by standard institutions such as PFA and ASC. The nutrient database generated hitherto, while suggesting that the products are nutritionally good/safe, also enables nutrient-labelling of the products. Further, it helps the nutritionists and food planners to formulate different diets to meet the varied needs of the consumer.

EFFECT OF DEHYDRATED CARROT ON THE ANTIOXIDANT ENZYMES AND MICRONUCLEI FORMATION IN RATS CHALLENGED WITH DIMETHYLHYDRAZINE

Abstract The modulation of detoxifying enzymes; catalase, glutathione peroxidase (GSH-Px), glutathione reductase (GSSGR), glutathione-S-transferase (GST) in liver and γ-glutamyl transpeptidase (GGT) in kidney elicited by pre feeding of dehydrated carrot at 10 and 20% levels with or without the treatment with dimethylhydrazine (DMH) was studied in rats. The pre-feeding of rats with carrot was found to elevate the hepatic GSH content with concomitant increase in activities of GSH-Px, GSSGR and GST of rats injected with DMH. The DMH — induced increase in TBARS, GGT and micronuclei (MN) was significantly reduced by the ingestion of carrot. It is suggested that short term consumption of carrot has variable effects on the modulation of different detoxifying enzymes and on the DMH — induced micronuclei formation.

Quality of Textured Soya Protein During Storage in Different Packaging Materials

Abstract The shelf stability of textured soya protein (TSP) procured from a single source and packaged in seven different packaging materials [viz. low density polyethylene (LDPE), HDPE, and polypropylene (PP) of 300 and 500 G and HDPE–LDPE–HDPE] in quantities of 10 kg each and stored at three different climatic conditions (viz hot and dry—Jodhpur; hot and humid—Tezpur; normal Mysore) for one year was studied. At the end of 6, 9, and 12 months, samples were drawn and analyzed for the quality parameters like moisture, browning, thiobarbituric acid reactive substances (TBARS), uric acid, water holding capacity (WHC), available lysine, in vitro digestibility, and sensory attributes. Anti nutritional factors like trypsin inhibitor activity (TIA) and phytic acid were also evaluated. The changes in the moisture content and non‐enzymatic browning correlated well with the relative humidity of the place of storage. However the TBARS showed wide variations while the WHC varied between 2.6 and 2.9 of water/g material. Interestingly the TIA showed a ten‐fold decrease (6.65 vs. 0.68 mg/g). The reduction in available lysine (6.33 vs. 5.29/16 g N) correlated well with the observed reduction in in vitro digestibility (84% vs. 73%). Although the sensory quality showed a decline by the end of 12 months storage period, the overall acceptability of the product on the 9 point Hedonic scale, remained very good. It is inferred from the present study that packaging of TSP in HDPE‐500 Primary Sac and HDPE woven Secondary Sac, keeps the product shelf stable up to one year even under diverse climatic conditions.