Evaluation of Trachyspermum ammi L. for medicinal properties - Mekha, M. S.;Bondada, Andallu
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Nutritional therapy is a healing system using functional foods and nutraceuticals as therapeutics. This complementary therapy is based on the assumption that food is not only a source of nutrients and energy, but can also provide health benefits. In particular, the reported health-promoting effects of plant foods and beverages can be ascribed to the numerous bioactive chemicals present in plant tissues and, consequently, occurring in foods. Consumed as part of a normal diet, plant foods are thus not only a source of nutrients and energy, but may additionally provide health benefits beyond…mehr

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Produktbeschreibung
Nutritional therapy is a healing system using functional foods and nutraceuticals as therapeutics. This complementary therapy is based on the assumption that food is not only a source of nutrients and energy, but can also provide health benefits. In particular, the reported health-promoting effects of plant foods and beverages can be ascribed to the numerous bioactive chemicals present in plant tissues and, consequently, occurring in foods. Consumed as part of a normal diet, plant foods are thus not only a source of nutrients and energy, but may additionally provide health benefits beyond basic nutritional functions, by virtue of their dietary therapeutics (phytochemicals). Spices have also been recognized to possess several medicinal properties and have been effectively used in the indigenous systems of medicine in India and also in other countries. Keeping in view the multibeneficial effects of spices, present investigation was designed to assess the therapeutic potential of various fractions obtained from methanolic extract of Trachyspermum ammi L. (seeds), commonly used for culinary purposes, but not exploited much for its therapeutic properties.
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Autorenporträt
Ms. Mekha M.S., M.Sc, M.Phil in Food Science and Nutrition, from Sri Sathya Sai Institute of Higher Learning, Anantapur, A.P., India. Research domains include formulation of iron-enriched products, its effects on haematological response in anaemic adolescents and in vitro analysis of spices for its medicinal properties. Nutritionist at SWC.