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Submit a ProposalHarvesting Food from Weeds
 | Edited by Prerna Gupta, Navnidhi Chhikara, and Anil Panghal Series: Bioprocessing in Food Science Copyright: 2023 | Status: Published ISBN: 9781119791973 | Hardcover | 427 pages Price: $225 USD  |
One Line Description
An exciting new volume in the groundbreaking new series, “Bioprocessing in Food Science,” Harvesting Food from Weeds focuses on the latest processes, industrial applications, and leading research on this important, evolving new area, for engineers, scientists, students, and other industry professionals.
Audience
Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
Description
With the world’s population continuing to grow exponentially, with many “food deserts” across the globe, including even in rich countries, food production is more important than ever. Finding alternative ways to produce food, in a sustainable way, is increasingly important and something that is on the minds of scientists, engineers, policy makers, and other professionals. Weeds are mainly undesirable plants, but nowadays researchers are exploring these weeds as a food source. Weeds can also grow in adverse climatic conditions with minimum nutritional requirements. Weeds that are rich in nutrients and bioactive compounds are suitable ingredients for functional foods and meet nutritional requirements at a cheaper cost and thus are lucrative and attractive for the food industry.
This latest volume in the groundbreaking series, “Bioprocessing in the Food Industry,” covers different types of weeds, like eleusine indica, tribulus terrestris, hibiscus cannabinus, corchorus, gynandra gynandropsis, and many others. These weeds have limited food applications, mainly because of traditional food production. This book will provide detailed knowledge regarding the nutritional value, health benefits and processing methods of these weeds. Readers will learn how these weeds can be utilized for food production, healthy food development, and sustainability. Combining the technological requirements, food safety and quality, this book showcases the utilization of modern technologies to process food products with great benefits. The volume will comprehensively meet the knowledge requirements for the curriculum of undergraduate, postgraduate and research students for learning the concepts of bioprocessing in food engineering, as well as veteran engineers, policy makers, scientists, chemists, and other industry professionals. It is a must have for any library.
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With the world’s population continuing to grow exponentially, with many “food deserts” across the globe, including even in rich countries, food production is more important than ever. Finding alternative ways to produce food, in a sustainable way, is increasingly important and something that is on the minds of scientists, engineers, policy makers, and other professionals. Weeds are mainly undesirable plants, but nowadays researchers are exploring these weeds as a food source. Weeds can also grow in adverse climatic conditions with minimum nutritional requirements. Weeds that are rich in nutrients and bioactive compounds are suitable ingredients for functional foods and meet nutritional requirements at a cheaper cost and thus are lucrative and attractive for the food industry.
This latest volume in the groundbreaking series, “Bioprocessing in the Food Industry,” covers different types of weeds, like eleusine indica, tribulus terrestris, hibiscus cannabinus, corchorus, gynandra gynandropsis, and many others. These weeds have limited food applications, mainly because of traditional food production. This book will provide detailed knowledge regarding the nutritional value, health benefits and processing methods of these weeds. Readers will learn how these weeds can be utilized for food production, healthy food development, and sustainability. Combining the technological requirements, food safety and quality, this book showcases the utilization of modern technologies to process food products with great benefits. The volume will comprehensively meet the knowledge requirements for the curriculum of undergraduate, postgraduate and research students for learning the concepts of bioprocessing in food engineering, as well as veteran engineers, policy makers, scientists, chemists, and other industry professionals. It is a must have for any library.
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Author / Editor Details
Prerna Gupta, PhD, is an assistant professor in the Department of Food Technology and Nutrition, Lovely Professional University, India. She has published numerous research papers and review papers in scientific and technical journals and two book chapters. She is an active member of the Association of Food Scientists and Technologists and is as a reviewer in for two journals.
Prerna Gupta, PhD, is an assistant professor in the Department of Food Technology and Nutrition, Lovely Professional University, India. She has published numerous research papers and review papers in scientific and technical journals and two book chapters. She is an active member of the Association of Food Scientists and Technologists and is as a reviewer in for two journals.
Navnidhi Chhikara, PhD, is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has eleven years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than sixty research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals, and has received numerous awards for her scholarship.
Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.
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Table of Contents
Preface
1. Chenopodium Species
Priyanka Kundu and Prerna Gupta
1.1 Introduction
1.2 Chenopodium Varieties
1.3 Growth and Plantation
1.4 Health Effects
1.5 Medicinal Values
1.6 Anti-Nutritional Factors
1.6.1 Oxalic Acid
1.6.2 Phytate
1.6.3 Saponins
1.7 Methods of Elimination of Anti-Nutritional Factors
1.7.1 Drying
1.8 Traditional Food Products
1.8.1 Conventional Food Products Supplemented with Bathua
1.9 Future Scope
1.10 Conclusion
References
2. Herbs of Asteraceae Family: Nutritional Profile, Bioactive Compounds, and Potentials in Therapeutics
Chinaza Godswill Awuchi and Sonia Morya
2.1 Introduction
2.1.1 History, Etymology, and Taxonomy of Asteraceae
2.1.2 Characteristics of Herbs in Asteraceae Family
2.1.3 Evolution of Asteraceae
2.1.4 Food and Commercial Uses of Asteraceae
2.1.5 Medicinal and Therapeutic Uses of Asteraceae
2.1.6 Asteraceae and their Phytoconstituents for Antiparasitic Treatment
2.1.7 Antiparasitic Properties of Terpenoids and Flavonoids in Asteraceae
2.1.8 Further Discussion on Antiparasitic, Therapeutic, and Medicinal Properties of Asteraceae
2.1.9 Nutritional Composition of Plants in Asteraceae Family
2.1.10 A Case Study of Nutritional Value and Bioactive Compounds in Cynara cardunculus L., Popular Plant of Asteraceae
2.2 Future Prospects
2.3 Conclusion
References
Appendix A: Comprehensive List of Plants in Asteraceae Family
3. Tribulus terrestris: Pharmacological and Nutraceutical Potential
Jyoti Singh, Jaspreet Kaur, Mansehaj Kaur, Anvi Rana, Prasad Rasane and Sawinder Kaur
3.1 Introduction
3.2 Chemical Composition and Active Constituents Possessed by Tribulus terrestris
3.2.1 Saponins
3.2.2 Flavonoids
3.2.3 Alkaloids
3.2.4 Others
3.3 Nutritional and Antinutritional Content of Leaves of Tribulus terrestris
3.4 Medicinal Benefits of TT Extracts
3.5 Ayurvedic Importance and Recommendations
3.5.1 Gokshura Ksheerpaka
3.6 Biological Activities of Tribulus terrestris
3.6.1 Effect on Female Reproductive System
3.6.2 Effect on Male Reproductive System
3.6.3 The Potency of Tribulus terrestris in Female Sexual Dysfunction
3.6.4 The Potency of Tribulus terrestris in Male Sexual Dysfunction
3.6.5 Effect on Urinary System
3.6.6 Effects on Cardiovascular System
3.6.7 Effect on Diabetes Mellitus
3.7 Pharmacological Profiling of Tribulus terrestris
3.7.1 Antioxidant Activity
3.7.2 Anticariogenic Activity
3.7.3 Anti-Inflammatory Activity
3.7.4 CNS Activity
3.7.5 Larvicidal Activity
3.7.6 Hyperlipidemic Activity
3.8 Mechanisms of Action of Tribulus terrestris
3.9 Effects of Herbal Supplements with Medication Effects
3.10 Herb-Drug Interconnection
3.11 Toxicity and Dosage
3.12 Conclusion
References
4. Eleusine Indica
Piyush kashyap, Deep Shikha, Sunakshi Gautam and Umexi Rani
4.1 Origin and History
4.2 Botanical Explanation
4.3 Production, Development, and Maturation
4.4 Nutritional Profile
4.5 Bioactives: Pharmacology and Bioactive
4.6 Pharmacology
4.6.1 Antioxidant Activity
4.6.2 Antimicrobial Activity
4.6.3 Anticancer Activity
4.6.4 Anti-Inflammatory Activity
4.6.5 Antiplasmodial Activity
4.6.6 Other Pharmacological Activities
4.7 Health Benefits
4.8 Future Prospectus and Conclusion
References
5. Hemp (Cannabis sativa L.) Agronomic Practices, Engineering Properties, Bioactive Compounds and Utilization in Food Processing Industry
Vipul Mittal, Anil Panghal and Ravi Gupta
5.1 Introduction
5.2 Hemp Taxonomic Classification
5.3 Agronomic Practices/Growing Condition for Hemp Cultivation
5.4 Hemp Phytomorphology
5.5 Hemp Plant Parts
5.6 Bioactive Compounds
5.7 Pharmacological Properties
5.8 Processing Technologies (Methods and Effects)
5.9 Conclusion and Prospects for the Future
References
6. Ocimum Species
Deep Shikha and Piyush Kashyap
6.1 Origin and History
6.2 Botanical Distribution
6.3 Production
6.4 Development and Maturation
6.5 Nutritional Profile
6.6 Bioactive Compounds
6.7 Pharmacological Aspect
6.7.1 Analgesic Activity
6.7.2 Anti-Microbial Activity
6.7.3 Anti-Oxidant Activity
6.7.4 Hepatoprotective Activity
6.7.5 Anti-Diabetic Activity
6.7.6 Anti-Inflammatory Activity
6.7.7 Antifungal Activity
6.8 Health Benefits
6.9 Industrial Utilization
6.10 Conclusion and Future Prospectus
References
7. Role of Bioactive Compounds of Bauhinia variegata and Their Benefits
Deepika Kaushik, Mukul Kumar, Ravinder Kaushik and Ashwani Kumar
7.1 Introduction
7.2 Origin and Distribution of Bauhinia variegata
7.3 Cultivation
7.4 Morphology
7.5 Composition
7.6 Bioactive Compound of Bauhinia variegta
7.7 Role and Structure of Bioactive Compounds of Bauhinia variegta
7.7.1 Cyanidin-3-Glucoside
7.7.2 Malvidin-3-Glucoside
7.7.3 Proline
7.7.4 Arachidic Acid
7.7.5 Valine
7.7.6 Isoleucine
7.7.7 Palmitic Acid
7.8 Traditional Uses as a Food
7.9 Therapeutic Value of Bauhinia variegata
7.9.1 Antidiabetic Activity
7.9.2 Antioxidant Activity
7.9.3 Antidiarrheal Activity
7.9.4 Antiulcer Activity
7.9.5 Antitumor Activity
7.9.6 Antigoitrogenic
7.9.7 Anti-Inflammatory
7.9.8 Antimicrobial Activity
7.9.9 Analgesic Activity
7.9.10 Antiobesity Effect
7.9.11 Anticataract Activity
7.9.12 Antihyperlipidemic Activity
7.9.13 Antiarthritic
7.9.14 Chelation Action
7.9.15 Cytotoxic Activity
7.9.16 Hepatoprotective Property
7.9.17 Hemagglutination
7.9.18 Immunomodulatory Activity
7.9.19 Mosquito Control
7.9.20 Nephroprotective
7.9.21 Proteinase Inhibitor
7.9.22 Wound Healing Activity
7.9.23 Bauhinia variegate
7.9.23.1 Anthelmintic Activity
7.9.23.2 Insecticidal Activity
7.9.23.3 Molluscicidal Activity
7.10 Health Benefits of Bauhinia variegatata
7.10.1 Flower
7.10.2 Buds
7.10.3 Roots
7.10.4 Barks
7.10.5 Leaves
7.11 Other Uses
7.12 Bauhinia variegate was Used Mythologically
7.13 Market Product
7.14 Conclusion and Future Perspectives
References
8. Hibiscus cannabinus
Deep Shikha, Piyush kashyap, Abhimanyu Thakur and Madhusudan Sharma
8.1 Origin and History
8.2 Botanical Description
8.3 Production
8.4 Development and Maturation
8.5 Nutritional Profile
8.6 Bioactive Compounds
8.6.1 Phenols
8.6.2 Flavonoids
8.6.3 Carotenoids
8.6.4 Tocopherols and Tocotrienols
8.6.5 Fatty Acids
8.6.6 Other Bioactive Compounds
8.7 Pharmacology
8.7.1 Antioxidant Activity
8.7.2 Antimicrobial Activity
8.7.3 Anticancer Activity
8.7.4 Anti-Inflammatory Activity
8.7.5 Hepatoprotective Activity
8.7.6 Hypolipidemic Effect
8.8 Health Benefits
8.9 Industrial Use
8.9.1 Food Use
8.9.2 Feed Use and Bio-Energy Production
8.9.3 Pulp, Paper, and Textile Industry
8.9.4 Phytoremediation
8.9.5 Other Uses
8.10 Conclusion and Future Prospectus
References
9. Dhatura: Nutritional, Phytochemical, and Pharmacological Properties
K.M. Manju, Ritu Sindhu, Priyanka Rohilla and Rohit Kumar
9.1 Introduction
9.2 Botanical Description
9.3 Nutritional Properties and Phytochemistry
9.4 Properties of Plant
9.4.1 Pharmacological Properties
9.4.2 Anti-Inflammatory and Analgesic Activities
9.4.3 Antioxidant Activities
9.4.4 Antimicrobial Potential of Datura
9.4.5 Antiasthmatic and Bronchodilating Effects
9.4.6 Anticancer Potential of Datura
9.4.7 Cell Protection and Wound-Healing Activities
9.4.8 Antiulcer Activity
9.4.9 Hypoglycemic Effect
9.5 Applications
9.6 Toxic Effects of Datura Plant
9.6.1 Toxicity Mechanism
9.7 Conclusion
References
10. Bioactive Properties and Health Benefits of Amaranthus
Nisha Singhania, Rajesh Kumar, Pramila, Sunil Bishnoi, Aradhita B. Ray and Aastha Diwan
10.1 Introduction
10.2 Species
10.3 Plant Physiology and Environmental Factors for Growth of Amaranth
10.4 Edible Part and Uses
10.5 Nutritional Properties
10.5.1 Carbohydrates
10.5.2 Dietary Fiber
10.5.3 Protein
10.5.4 Lipids
10.5.5 Minerals
10.5.6 Vitamins
10.5.7 Bioactive Compounds
10.5.7.1 Polyphenolic Compounds
10.5.7.2 Alkaloids
10.5.7.3 Sterols
10.6 Non-Nutritional Compounds
10.7 Medicinal Properties
10.7.1 Antioxidant Activity
10.7.2 Gastroprotective Activity
10.7.3 Anticolorectal Cancer Activity
10.7.4 Anti-Inflammatory Activity
10.8 Conclusion
References
11. Corchorus Species: Health Benefits and Industrial Importance
Kavya Ganthal, Nehal Sharma and Narinder Kaur
11.1 Introduction
11.1.1 Botanical Description and Taxonomy of the Corchorus
11.1.2 Uses of the Corchorus
11.1.3 Origin and History of the Corchorus
11.1.4 Corchorus as Cuisines in Various Countries and Regions
11.2 Various Species of Corchorus
11.2.1 Corchorus capsularis
11.2.1.1 Health Benefits
11.2.2 Corchorus olitorius
11.2.3 Corchorus Cunninghami
11.2.4 Corchorus Erodioides
11.2.5 Corchorus Siliquosus
11.2.6 Corchorus Walcotti
11.2.7 Corchorus Tridens
11.3 Future Scope
References
Index
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Preface
1. Chenopodium Species
Priyanka Kundu and Prerna Gupta
1.1 Introduction
1.2 Chenopodium Varieties
1.3 Growth and Plantation
1.4 Health Effects
1.5 Medicinal Values
1.6 Anti-Nutritional Factors
1.6.1 Oxalic Acid
1.6.2 Phytate
1.6.3 Saponins
1.7 Methods of Elimination of Anti-Nutritional Factors
1.7.1 Drying
1.8 Traditional Food Products
1.8.1 Conventional Food Products Supplemented with Bathua
1.9 Future Scope
1.10 Conclusion
References
2. Herbs of Asteraceae Family: Nutritional Profile, Bioactive Compounds, and Potentials in Therapeutics
Chinaza Godswill Awuchi and Sonia Morya
2.1 Introduction
2.1.1 History, Etymology, and Taxonomy of Asteraceae
2.1.2 Characteristics of Herbs in Asteraceae Family
2.1.3 Evolution of Asteraceae
2.1.4 Food and Commercial Uses of Asteraceae
2.1.5 Medicinal and Therapeutic Uses of Asteraceae
2.1.6 Asteraceae and their Phytoconstituents for Antiparasitic Treatment
2.1.7 Antiparasitic Properties of Terpenoids and Flavonoids in Asteraceae
2.1.8 Further Discussion on Antiparasitic, Therapeutic, and Medicinal Properties of Asteraceae
2.1.9 Nutritional Composition of Plants in Asteraceae Family
2.1.10 A Case Study of Nutritional Value and Bioactive Compounds in Cynara cardunculus L., Popular Plant of Asteraceae
2.2 Future Prospects
2.3 Conclusion
References
Appendix A: Comprehensive List of Plants in Asteraceae Family
3. Tribulus terrestris: Pharmacological and Nutraceutical Potential
Jyoti Singh, Jaspreet Kaur, Mansehaj Kaur, Anvi Rana, Prasad Rasane and Sawinder Kaur
3.1 Introduction
3.2 Chemical Composition and Active Constituents Possessed by Tribulus terrestris
3.2.1 Saponins
3.2.2 Flavonoids
3.2.3 Alkaloids
3.2.4 Others
3.3 Nutritional and Antinutritional Content of Leaves of Tribulus terrestris
3.4 Medicinal Benefits of TT Extracts
3.5 Ayurvedic Importance and Recommendations
3.5.1 Gokshura Ksheerpaka
3.6 Biological Activities of Tribulus terrestris
3.6.1 Effect on Female Reproductive System
3.6.2 Effect on Male Reproductive System
3.6.3 The Potency of Tribulus terrestris in Female Sexual Dysfunction
3.6.4 The Potency of Tribulus terrestris in Male Sexual Dysfunction
3.6.5 Effect on Urinary System
3.6.6 Effects on Cardiovascular System
3.6.7 Effect on Diabetes Mellitus
3.7 Pharmacological Profiling of Tribulus terrestris
3.7.1 Antioxidant Activity
3.7.2 Anticariogenic Activity
3.7.3 Anti-Inflammatory Activity
3.7.4 CNS Activity
3.7.5 Larvicidal Activity
3.7.6 Hyperlipidemic Activity
3.8 Mechanisms of Action of Tribulus terrestris
3.9 Effects of Herbal Supplements with Medication Effects
3.10 Herb-Drug Interconnection
3.11 Toxicity and Dosage
3.12 Conclusion
References
4. Eleusine Indica
Piyush kashyap, Deep Shikha, Sunakshi Gautam and Umexi Rani
4.1 Origin and History
4.2 Botanical Explanation
4.3 Production, Development, and Maturation
4.4 Nutritional Profile
4.5 Bioactives: Pharmacology and Bioactive
4.6 Pharmacology
4.6.1 Antioxidant Activity
4.6.2 Antimicrobial Activity
4.6.3 Anticancer Activity
4.6.4 Anti-Inflammatory Activity
4.6.5 Antiplasmodial Activity
4.6.6 Other Pharmacological Activities
4.7 Health Benefits
4.8 Future Prospectus and Conclusion
References
5. Hemp (Cannabis sativa L.) Agronomic Practices, Engineering Properties, Bioactive Compounds and Utilization in Food Processing Industry
Vipul Mittal, Anil Panghal and Ravi Gupta
5.1 Introduction
5.2 Hemp Taxonomic Classification
5.3 Agronomic Practices/Growing Condition for Hemp Cultivation
5.4 Hemp Phytomorphology
5.5 Hemp Plant Parts
5.6 Bioactive Compounds
5.7 Pharmacological Properties
5.8 Processing Technologies (Methods and Effects)
5.9 Conclusion and Prospects for the Future
References
6. Ocimum Species
Deep Shikha and Piyush Kashyap
6.1 Origin and History
6.2 Botanical Distribution
6.3 Production
6.4 Development and Maturation
6.5 Nutritional Profile
6.6 Bioactive Compounds
6.7 Pharmacological Aspect
6.7.1 Analgesic Activity
6.7.2 Anti-Microbial Activity
6.7.3 Anti-Oxidant Activity
6.7.4 Hepatoprotective Activity
6.7.5 Anti-Diabetic Activity
6.7.6 Anti-Inflammatory Activity
6.7.7 Antifungal Activity
6.8 Health Benefits
6.9 Industrial Utilization
6.10 Conclusion and Future Prospectus
References
7. Role of Bioactive Compounds of Bauhinia variegata and Their Benefits
Deepika Kaushik, Mukul Kumar, Ravinder Kaushik and Ashwani Kumar
7.1 Introduction
7.2 Origin and Distribution of Bauhinia variegata
7.3 Cultivation
7.4 Morphology
7.5 Composition
7.6 Bioactive Compound of Bauhinia variegta
7.7 Role and Structure of Bioactive Compounds of Bauhinia variegta
7.7.1 Cyanidin-3-Glucoside
7.7.2 Malvidin-3-Glucoside
7.7.3 Proline
7.7.4 Arachidic Acid
7.7.5 Valine
7.7.6 Isoleucine
7.7.7 Palmitic Acid
7.8 Traditional Uses as a Food
7.9 Therapeutic Value of Bauhinia variegata
7.9.1 Antidiabetic Activity
7.9.2 Antioxidant Activity
7.9.3 Antidiarrheal Activity
7.9.4 Antiulcer Activity
7.9.5 Antitumor Activity
7.9.6 Antigoitrogenic
7.9.7 Anti-Inflammatory
7.9.8 Antimicrobial Activity
7.9.9 Analgesic Activity
7.9.10 Antiobesity Effect
7.9.11 Anticataract Activity
7.9.12 Antihyperlipidemic Activity
7.9.13 Antiarthritic
7.9.14 Chelation Action
7.9.15 Cytotoxic Activity
7.9.16 Hepatoprotective Property
7.9.17 Hemagglutination
7.9.18 Immunomodulatory Activity
7.9.19 Mosquito Control
7.9.20 Nephroprotective
7.9.21 Proteinase Inhibitor
7.9.22 Wound Healing Activity
7.9.23 Bauhinia variegate
7.9.23.1 Anthelmintic Activity
7.9.23.2 Insecticidal Activity
7.9.23.3 Molluscicidal Activity
7.10 Health Benefits of Bauhinia variegatata
7.10.1 Flower
7.10.2 Buds
7.10.3 Roots
7.10.4 Barks
7.10.5 Leaves
7.11 Other Uses
7.12 Bauhinia variegate was Used Mythologically
7.13 Market Product
7.14 Conclusion and Future Perspectives
References
8. Hibiscus cannabinus
Deep Shikha, Piyush kashyap, Abhimanyu Thakur and Madhusudan Sharma
8.1 Origin and History
8.2 Botanical Description
8.3 Production
8.4 Development and Maturation
8.5 Nutritional Profile
8.6 Bioactive Compounds
8.6.1 Phenols
8.6.2 Flavonoids
8.6.3 Carotenoids
8.6.4 Tocopherols and Tocotrienols
8.6.5 Fatty Acids
8.6.6 Other Bioactive Compounds
8.7 Pharmacology
8.7.1 Antioxidant Activity
8.7.2 Antimicrobial Activity
8.7.3 Anticancer Activity
8.7.4 Anti-Inflammatory Activity
8.7.5 Hepatoprotective Activity
8.7.6 Hypolipidemic Effect
8.8 Health Benefits
8.9 Industrial Use
8.9.1 Food Use
8.9.2 Feed Use and Bio-Energy Production
8.9.3 Pulp, Paper, and Textile Industry
8.9.4 Phytoremediation
8.9.5 Other Uses
8.10 Conclusion and Future Prospectus
References
9. Dhatura: Nutritional, Phytochemical, and Pharmacological Properties
K.M. Manju, Ritu Sindhu, Priyanka Rohilla and Rohit Kumar
9.1 Introduction
9.2 Botanical Description
9.3 Nutritional Properties and Phytochemistry
9.4 Properties of Plant
9.4.1 Pharmacological Properties
9.4.2 Anti-Inflammatory and Analgesic Activities
9.4.3 Antioxidant Activities
9.4.4 Antimicrobial Potential of Datura
9.4.5 Antiasthmatic and Bronchodilating Effects
9.4.6 Anticancer Potential of Datura
9.4.7 Cell Protection and Wound-Healing Activities
9.4.8 Antiulcer Activity
9.4.9 Hypoglycemic Effect
9.5 Applications
9.6 Toxic Effects of Datura Plant
9.6.1 Toxicity Mechanism
9.7 Conclusion
References
10. Bioactive Properties and Health Benefits of Amaranthus
Nisha Singhania, Rajesh Kumar, Pramila, Sunil Bishnoi, Aradhita B. Ray and Aastha Diwan
10.1 Introduction
10.2 Species
10.3 Plant Physiology and Environmental Factors for Growth of Amaranth
10.4 Edible Part and Uses
10.5 Nutritional Properties
10.5.1 Carbohydrates
10.5.2 Dietary Fiber
10.5.3 Protein
10.5.4 Lipids
10.5.5 Minerals
10.5.6 Vitamins
10.5.7 Bioactive Compounds
10.5.7.1 Polyphenolic Compounds
10.5.7.2 Alkaloids
10.5.7.3 Sterols
10.6 Non-Nutritional Compounds
10.7 Medicinal Properties
10.7.1 Antioxidant Activity
10.7.2 Gastroprotective Activity
10.7.3 Anticolorectal Cancer Activity
10.7.4 Anti-Inflammatory Activity
10.8 Conclusion
References
11. Corchorus Species: Health Benefits and Industrial Importance
Kavya Ganthal, Nehal Sharma and Narinder Kaur
11.1 Introduction
11.1.1 Botanical Description and Taxonomy of the Corchorus
11.1.2 Uses of the Corchorus
11.1.3 Origin and History of the Corchorus
11.1.4 Corchorus as Cuisines in Various Countries and Regions
11.2 Various Species of Corchorus
11.2.1 Corchorus capsularis
11.2.1.1 Health Benefits
11.2.2 Corchorus olitorius
11.2.3 Corchorus Cunninghami
11.2.4 Corchorus Erodioides
11.2.5 Corchorus Siliquosus
11.2.6 Corchorus Walcotti
11.2.7 Corchorus Tridens
11.3 Future Scope
References
Index
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