@article {844, title = {Preparation and Evaluation of Nutraceutical Product Mixture of Seeds of Cucumis melo, Punica granatum, Linum usitatissimum, for Antioxidant, Prebiotic and Nutraceutical Potential}, journal = {Pharmacognosy Journal}, volume = {11}, year = {2019}, month = {February 2019}, pages = {383-387}, type = {Original Article}, chapter = {383}, abstract = {

Introduction: Pharmaceutical formulation scientists are currently developing new materials and formulations which vividly include Nutraceuticals. {\textquotedblleft}Nutraceutical{\textquotedblright} is a substance that is considered a food or part of a food processed as pharmaceutical, which provides medical or health benefits, encompassing prevention and treatment of diseases. Materials and Methods: Under this research Nutraceutical Product Mixture was prepared using seeds of Cucumis melo, Punica granatum and Linum usitatissimum. Individually these three seeds are reported to contain rich nutrients along with antioxidants, probiotic soluble fibres and thus the mixture of three increased this potential. Individual seed and the mixture was evaluated by In- vitro and In-vivo methods for Nutraceutical Potential. Results: Proximate analysis of the mixture showed rich nutrient content and provided good combination of nutrients. Individual seed powder as well as mixture was tested for prebiotic potential using lactobacilli culture, which showed positive results. Each seed powder as well as mixture was tested for antioxidant potential using DPPH free radical scavenging assay, with promising results. It{\textquoteright}s in- vivo effect was studied using Wistar albino rat as animal model. This study involved haemogram and lipid profile determination which showed certain promising results. The powder mixture was developed into two products namely capsule and health drink powder formula. Conclusion: The nutraceutical powder mixture of seeds of Cucumis melo, Punica granatum and Linum usitatissimum could be a promising product with antioxidant, prebiotic and nutraceutical potential for diabetic and cardiac patients where oxidative stress is a major underlying cause.

}, keywords = {Antioxidant potential, Cucumis melo, Linum usitatissimum, Nutraceutical potential, Nutraceuticals, Prebiotic potential, Proximate Analysis, Punica granatum}, doi = {10.5530/pj.2019.11.59}, author = {Meera Chandradatt Singh and Kishore N. Gujar} } @article {377, title = {Pharmacognostic and Phytochemical Characteristics of Ailanthus altissima (Mill.) Swingle Stem and Root Bark: A Comparative Study}, journal = {Pharmacognosy Journal}, volume = {9}, year = {2017}, month = {July 2017}, pages = {668-673}, type = {Original Article}, chapter = {668}, abstract = {

Introduction: Ailanthus altissima (Simaroubaceae) is a large tree indigenous to China. It is known as the \“Tree of Heaven\”, used in traditional medicine in many parts of Asia, including China to treat cold, gastric diseases, diarrhea and endoparasites. It is also used as a bitter aromatic drug and as an antitumoral. Objective: The present study deals with comparative pharmacognostical parameters for the bark of stem and root of Ailanthus altissima, Mill. Swingle. Materials and Methods: The stem and root bark were collected, shade dried and powdered plant material was studied for its proximate values by standard methods. The extracts were subjected to a preliminary phytochemical screening for the detection of various phytoconstituents. Results: Proximate analysis revealed that the dry plant powder of stem bark has 6.48 \% total ash, 0.42\% acid insoluble ash, 4.60 \% water soluble ash and for root bark 7.22 \% total ash, 0.74\% acid insoluble ash, 5.98 \% water soluble ash. The Loss on drying for stem and root bark were found out to be 6.62 \% and 10.46 \% respectively. The stem and root bark of plant powder were found to possess phytoconstituents. Fluorescence analysis revealed the behaviour of the plant powder when treated with different chemical reagents. Conclusion: The present study reveals the preliminary phytochemical and proximate analysis of stem and root bark of Ailanthus altissima. Information obtained from these studies can be used as markers in the identification and standardization of this plant as a herbal remedy and also towards monograph development on the plant.

}, keywords = {Alkaloids, Fluorescence analysis, Proximate Analysis, Simaroubaceae, Tree of Heaven}, doi = {10.5530/pj.2017.5.106}, url = {/files/pj-9-5/10.5530pj.2017.5.106/index.html}, author = {Weekar Younus Raja and Zulfiqar Ali Bhat and Ishtiyaq Ahmad Chashoo} } @article {363, title = {Standardization and Chemical Analysis of Rasam: A South Indian Traditional Functional Food}, journal = {Pharmacognosy Journal}, volume = {9}, year = {2017}, month = {July 2017}, pages = {587-593}, type = {Original Article}, chapter = {587}, abstract = {

Objective: The traditional Indian food is \“functional\” as it contains high amounts of dietary fiber, antioxidants, and probiotics. Rasam is a South Indian traditional spice soup. Spices are reputed to possess several pharmacological properties. Due to geographical, ethnical, and traditional differences, rasam recipe and the preparation process have a wide difference. Hence, the objective was to standardize rasam and then to perform a chemical analysis so that its pharmaceutical potential beyond nutritive effect can be explored. Materials and Methods: The quantity of ingredients and the process followed for preparing rasam by the 17 volunteers selected from in and around Vellore, Tamil Nadu was standardized. The proximate, nutritive, elemental, and phytochemical analysis were determined for the standardized rasam. Results: The total ash, acid insoluble ash, water soluble ash, and sulfated ash were found to be 1.7\%, 0.04\%, 0.12\%, and 1.86\%, respectively. The extractive values such as water soluble, ethanol soluble, and ether soluble were found to be 4.5\%, 3.93\%, and 0.61\%, respectively. The standardized rasam showed very low-energy content of 15.13 kcal/100 g. Rasam contained alkaloids, tannins, saponins, flavonoids, terpenoids, steroids, glycosides. and volatile oil. Conclusion: The ingredients used in the preparation of rasam are medicinally claimed for various ailments, which makes it a traditional functional food. The standardized procedure provided tremendous opportunity to study the pharmaceutical potential in a systematic scientific way beyond its culinary and nutritive effect.

}, keywords = {Chaaru, Elemental analysis, Nutritional Value, Proximate Analysis, Saaru, Spices}, doi = {10.5530/pj.2017.5.93}, url = {/files/pj-9-5/10.5530pj.2017.5.93/index.html}, author = {Agilandeswari Devarajan and Muthu Kumaradoss Mohan Maruga Raja} }