We all love rains but like all good things, rain too has its downside. Monsoon often brings along illness, that's why it is infamously known as the flu season.
The authors assessed the use of herbal medicine by Middle Eastern patients with cancer, as reported by their oncology health care professionals (HCPs). Herbal products identified by the study HCPs were evaluated for potential negative effects.
The food safety department will write to the Food Safety and Standards Authority of India (FSSAI), the statutory body to ensure safe food, on the loopholes in the Food Safety and Standards Act, 200
During the year 2014-15, under the central sector scheme, “Monitoring of Pesticide Residues at National Level” sponsored by Department of Agriculture, Cooperation & Farmers Welfare, Ministry of Agriculture & Farmers Welfare, samples of vegetables, fruits, spices, red chilli powder, curry leaves, rice, wheat, pulses, fish/marine, meat and
The Spices Board of India will start a campaign in the Cardamom Hill Reserve (CHR) areas against the use of chemical pesticides in plantations as pesticide residues in the produce and by-products m
The Department of Agriculture and Cooperation, Ministry of Agriculture had started a central sector scheme, “Monitoring of Pesticide Residues at National Level” in food commodities and environmental samples during 2005-06 with the participation of various laboratories representing Ministry of Agriculture, Indian Council of Agriculture Research,
Curcumin is a component of turmeric, a spice used in many types of cooking. Epidemiological evidence suggesting that populations that eat food with a substantial amount of curcumin were at lower risk of Alzheimer’s disease (AD) led to the idea that this compound might have a neuroprotective effect. Curcumin has substantial antioxidant and anti-inflammatory effects, and is being used as a potential preventative agent or treatment for many types of cancer.
Solvent extracts of five Indian spices viz., Turmeric, Cinnamon, Cumin, Ginger and Garlic were examined for their antioxidant activity and antimicrobial activity. The antioxidant capacity of the spice extracts were found in descending order: Cumin>Garlic>Cinnamon>Turmeric>Ginger by DPPH method, Garlic>Cumin>Turmeric>Ginger>Cinnamon by FRAP method and Turmeric>Cinnamon>Garlic>Cumin>Ginger by TPC method.
