Muhammad Sameem Javed

Green Leafy Vegetables: A Health Promoting Source

Abstract Green leafy vegetables (GLVs) are a blessing for a safe and healthier life and have been in use for centuries. They are considered as an essential part of the diet to meet the daily nutrient requirements. GLVs can be used fresh as a salad or can be cooked/processed as per the interest of the consumer. These are becoming more popular for the masses day by day due to the increased awareness of consumers about natural and organic foods. These possess a high place in the food pyramid and are an essential part of a balanced diet. The low caloric value of leafy vegetables makes them ideal for weight management. GLVs are a rich source of nutrients, high in dietary fiber, low in lipids, and rich in folate, ascorbic acid, vitamin K, Mg, and K. They also carry plenty of phytochemicals such as β-carotene flavonoids. The good nutrition profile of GLV is beneficial in lowering the risk of cardiovascular diseases and cancer. GLVs are also valued for individuals with type 2 diabetes due to their high Mg content, high fiber content, and low glycemic index. These contain a good blend of polyphenols and antioxidants, which render them unique for therapeutic values. They also possess antimicrobial activity and can be used in different food products to extend storage life. The burden over synthetic chemicals can be reduced by encouraging the use of GLVs in food and food products.

Wheat Contaminants (Pesticides) and their Dissipation during Processing

Abstract Pesticides are used in practice to satisfy ever-increasing consumer demand for wheat and its products by minimizing the pre- and post-harvest losses. However, as well as increasing wheat productivity, pesticides also carry hazards as residues accumulate in different wheat grain fractions. The chemical nature of pesticides and their environmental interactions determine their persistence in wheat products. Milling distributes pesticide residues in different fractions – i.e., the bran, germ, and endosperm. The residues are present in wheat bran at a high concentration, with lower amounts in white flour; hence whole wheat bread carries more pesticide residues as compared to white flour bread. Continuous exposure to contaminated products can result in toxic effects to human health. Apart from the toxic effects of pesticides, they also damage the environment and all living forms on Earth, thus emphasizing the point that use of pesticides must be reduced and replaced with other means in order to have a safer and healthier life.