Tariq Ismail

Pomegranate peel and fruit extracts: a review of potential anti-inflammatory and anti-infective effects.

ETHNOPHARMACOLOGICAL RELEVANCE Punica granatum L. (Punicaceae) has been used for centuries in many cultures for the prevention and treatment of a wide number of health disorders such as inflammation, diabetes, diarrhea, dysentery, dental plaque and to combat intestinal infections and malarial parasites. AIM OF THE REVIEW This review aims at providing an up-to-date overview of the chemical constituents, traditional uses, phytochemistry, pharmacology and toxicology of Punica granatum L. Moreover, the focus of this review is the possible exploitation of this species to treat different diseases and to suggest future investigations. MATERIALS AND METHODS An extensive and systematic review of the extant literature was carried out, and the data under various sections were identified by using a computerized bibliographic search via PubMed, Web of Science and Google Scholar. All abstracts and full-text articles were examined. The most relevant articles were selected for screening and inclusion in this review. KEY FINDINGS A variety of pomegranate ethnomedical uses have been recorded. Additionally, over the last decade, there has been a dramatic increase of interest in pomegranate as a medicinal and nutritional product due to its n1ewly identified potential health effects, which include treatment and prevention of cancer and cardiovascular diseases. From the toxicological perspective, pomegranate fruit juice, extracts and preparations have been proven to be safe. CONCLUSIONS The ethnopharmacological relevance of pomegranate is fully justified by the most recent findings indicating the fruit is a medicinal and nutritional agent useful for treating a wide range of human disorders and maladies. Further investigations are needed to fully understand the mode of action of the active constituents and to fully exploit pomegranates preventive and therapeutic potential.

Pomegranate peel and peel extracts: Chemistry and food features

The present review focuses on the nutritional, functional and anti-infective properties of pomegranate (Punica granatum L.) peel (PoP) and peel extract (PoPx) and on their applications as food additives, functional food ingredients or biologically active components in nutraceutical preparations. Due to their well-known ethnomedical relevance and chemical features, the biomolecules available in PoP and PoPx have been proposed, for instance, as substitutes of synthetic food additives, as nutraceuticals and chemopreventive agents. However, because of their astringency and anti-nutritional properties, PoP and PoPx are not yet considered as ingredients of choice in food systems. Indeed, considering the prospects related to both their health promoting activity and chemical features, the nutritional and nutraceutical potential of PoP and PoPx seems to be still underestimated. The present review meticulously covers the wide range of actual and possible applications (food preservatives, stabilizers, supplements, prebiotics and quality enhancers) of PoP and PoPx components in various food products. Given the overall properties of PoP and PoPx, further investigations in toxicological and sensory aspects of PoP and PoPx should be encouraged to fully exploit the health promoting and technical/economic potential of these waste materials as food supplements.

Ellagitannins in Cancer Chemoprevention and Therapy

It is universally accepted that diets rich in fruit and vegetables lead to reduction in the risk of common forms of cancer and are useful in cancer prevention. Indeed edible vegetables and fruits contain a wide variety of phytochemicals with proven antioxidant, anti-carcinogenic, and chemopreventive activity; moreover, some of these phytochemicals also display direct antiproliferative activity towards tumor cells, with the additional advantage of high tolerability and low toxicity. The most important dietary phytochemicals are isothiocyanates, ellagitannins (ET), polyphenols, indoles, flavonoids, retinoids, tocopherols. Among this very wide panel of compounds, ET represent an important class of phytochemicals which are being increasingly investigated for their chemopreventive and anticancer activities. This article reviews the chemistry, the dietary sources, the pharmacokinetics, the evidence on chemopreventive efficacy and the anticancer activity of ET with regard to the most sensitive tumors, as well as the mechanisms underlying their clinically-valuable properties.

Heavy metals in vegetables and respective soils irrigated by canal, municipal waste and tube well waters

Heavy metal contamination in the food chain is of serious concern due to the potential risks involved. The results of this study revealed the presence of maximum concentration of heavy metals in the canal followed by sewerage and tube well water. Similarly, the vegetables and respective soils irrigated with canal water were found to have higher heavy metal contamination followed by sewerage- and tube-well-watered samples. However, the heavy metal content of vegetables under study was below the limits as set by FAO/WHO, except for lead in canal-water-irrigated spinach (0.59 mg kg−1), radish pods (0.44 mg kg−1) and bitter gourd (0.33 mg kg−1). Estimated daily intakes of heavy metals by the consumption of selected vegetables were found to be well below the maximum limits. However, a complete estimation of daily intake requires the inclusion of other dietary and non-dietary exposure sources of heavy metals.

Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies

Abstract The present study aims at highlighting the nutritive potential of pomegranate peel and its possible utilization as an ingredient of choice to nutritionally enrich cookies. Biochemical composition and free radical scavenging features of pomegranate peel powder (PoP) and PoP supplemented cookies were measured. PoP supplementation significantly (p < 0.05) improved dietary fibers (0.32–1.96 g/100 g), total phenols (90.7–161.9 mg GAE/100 g) and inorganic residues (0.53–0.76 g/100 g) of cookies. Similarly, significant increase in Ca, K, Fe and Zn levels was noted in supplemented cookies. Almost 50% 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was recorded in cookies carrying highest concentration of PoP and phenolic contents. PoP phenolics of supplemented cookies were shown to reduce oxidative degradation during four months storage. Present study suggests PoP supplementation in baked products as a potential source of micro and macronutrients. Application of PoP in ready to serve foods seems to be a potential disease preventive and ameliorative approach in tandem with its preservation and nutritional enhancement features.

Aflatoxin M1: Prevalence and decontamination strategies in milk and milk products

Abstract Aflatoxin M1 (AFM1) in milk is among the most carcinogenic compounds, relatively high levels being consumed, especially by the most vulnerable age groups, i.e. infants and the elderly. Reports on its prevalence are constantly being received from various parts of the world compelling nations to establish their own standard limits for AFM1. Global review of the literature indicates the existence of methods of partial decontamination of AFM1, however; evidence based studies do not suggest that any single strategy as a coherent and complete solution to the issue. Microbial decontamination of AFM1 has emerged as the most suitable method up to now but the stability of toxin-microbial cell complexes still remains questionable. This review discusses the chemical nature, established maximum permissible limits and prevalence of AFM1 in various countries from 2009 to 2014. Moreover, the possible mechanisms for AFM1 reduction mainly the microbial decontamination and the stability and bioaccessibility of microbial-AFM1 complexes are also discussed.

Estimated daily intake and health risk of heavy metals by consumption of milk

Cd, Co, Pb, Cu and Ni were analysed in 480 milk samples by flame atomic absorption spectrophotometry. Mean concentrations were 0.001, 0.061, 0.014, 0.738 and 0.028 mg/kg, respectively. Mean concentration of Cd was very low, whereas Cu exceeded the maximum limits established by the Codex Alimentarius. In some areas, the Pb concentration exceeded the maximum limit as set by the Codex Alimentarius. The highest estimated daily intake (EDI) of Cu calculated for male infants (1–3 year) was 33.534 µg/kg bw/day, while the lowest EDI was recorded for Cd (0.004 µg/kg bw/day) in adult females above 16 years. The results suggested that Cu and Pb from milk in the investigated areas may pose a health risk to the consumers.

Determination of Aflatoxin M1 and Heavy Metals in Infant Formula Milk Brands Available in Pakistani Markets

Aflatoxin M1 (AFM1) after its bioconversion from aflatoxin B1 in animal liver becomes the part of milk while heavy metals get entry into milk and milk products during handling in the supply chain. Aflatoxin M1 and heavy metals being toxic compounds are needed to be monitored continuously to avoid any ailments among consumers of foods contaminated with such toxicants. Thirteen commercially available infant formula milk (IFM) brands available in Pakistani markets were analyzed for the quantitative determination of AFM1 and heavy metals through ELISA and atomic absorption spectrophotometer, respectively. AFM1 was found positive in 53.84% samples while 30.76% samples were found exceeding the maximum EU limit i.e. 0.025 μg/kg for AFM1 in IFM. Heavy metals lead (Pb) and cadmium (Cd) were found below the detection limits in any of the sample, whereas the concentrations of iron (Fe), zinc (Zn) and nickel (Ni) ranged between 45.40-97.10, 29.72-113.50 and <0.001-50.90 μg/kg, respectively. The concentration of Fe in all the tested brands was found in normal ranges while the concentrations of Zn and Ni were found exceeding the standard norms. Elevated levels of AFM1, Zn and Ni in some of the tested IFM brands indicated that a diet completely based on these IFM brands might pose sever health implications in the most vulnerable community i.e., infants.

The potential effects of Ocimum basilicum on health: a review of pharmacological and toxicological studies

ABSTRACT Introduction: Basil (Ocimum basilicum L., OB) is a plant world widely used as a spice and a typical ingredient of the healthy Mediterranean diet. In traditional medicine, OB is indicated for many maladies and conditions; OB-containing nutritional supplements are increasingly sold. Conversely, safety concerns have been raised about the promutagens and procarcinogens alkenylbenzenes contained in OB. Areas covered: A critical review of the current status of OB as a nutraceutical, the pharmacology of its bioactive components, the rationale for its indications, and its safety. Expert opinion: Due to the polyphenolic and flavonoidic content, OB can be considered as an important ingredient in healthy diets; OB preparations may be effective as chemopreventive agents or adjunctive therapy in the treatment of different clinical conditions. From a toxicological perspective, since the tumorigenic potential of alkenylbenzenes is counteracted by other OB constituents such as nevadensin, it can be concluded that OB consumption in food and preparations is safe. The only concern relates to OB essential oils: in this case, a concentration limit for alkenylbenzenes should be precautionary defined, and the use of plant chemotypes with no or low levels of these alkylbenzenes for the preparation of essential oils should be made compulsory.

Harvesting, Threshing, Processing, and Products of Rice

Rice grain is consumed as a staple diet by more than 60 % of the global population. It meets 21 and 15 % human per capita energy and protein requirements, respectively. Farmer’s urge to grow the rice crop is dependent on its productivity and economic gains, while consumer’s acceptability is directly linked with the cooking quality of rice. High yielding cultivars and use of advanced methods of harvesting, threshing, milling, and storage help in alleviating postharvest losses and improve crop output. Cultivar, crop management practices, time of harvesting, postharvest handling, drying techniques, and milling methods are among a few major factors responsible for improving cooking quality of rice. Mechanical harvesting of crop at 20–26 % moisture levels followed by automated drying, pneumatic husking, and grain whitening through horizontal frictional whiteners are considered to be the best processing techniques that impart good cooking and milling qualities to the rice. In resource constrained and developing economies, adoption of advanced processing techniques to improve postharvest quality of rice is compromised on account of farmers’ illiteracy, low acreage, and poor access to the agricultural inputs. It may be compensated through capacity building and training of the stakeholders with the assistance of developed countries.