Ginger Juice Research Articles

Physiochemical and Sensory Properties of a Turmeric, Ginger, and Pineapple Functional Beverage with Effects of Pulp Content.

Beverage mixtures based on pineapple juice (80-100%), with varying concentrations of turmeric (0-20%) and ginger (0-20%) juice were developed. The pineapple juice alone exhibited a total soluble solid (TSS) content of 15.90-16.03 °Brix. The total polyphenols content (TPC) varied between 0.32 and 1.79 mg GAE/mL, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibition was between 40.56% and 86.19% and correlated with the TPC and curcumin and other curcuminoids. The formulations with a high pulp content showed a significantly higher TPC and greater DPPH inhibition than those with a low pulp content. Turmeric and ginger with a high amount of pulp had a higher abundance of volatile compounds. Significant differences were observed by the panelists in the taste and mouthfeel attributes and the low-pulp juices were associated with increased palatability due to the better mouthfeel, higher sweetness, and decreased bitterness, pepperiness, pulpiness, and spiciness. The pineapple juice mixtures with 10% turmeric juice and 10% or less ginger juice were most preferred by sensory panelists.

Effectiveness Of Warm Ginger Milk Consumption In Reduce Emesis Gravidarum In 1st Trimester Pregnant Women In Pmb Karawang City Year 2023

Background: In early pregnancy, many mothers experience complaints of nausea, vomiting, especially in the morning, which is known as morning sickness or in medical language known as emesis gravidarum. Symptoms of emesis gravidarum in pregnant women can be treated both with conventional and non-conventional treatments or often referred to as complementary therapy, namely with herbal plants that are easily available such as lemongrass, lemon, peppermint leaves and the most popular is ginger. Research Objectives: To determine the effectiveness of consuming warm ginger milk juice in reducing emesis gravidarum in first trimester pregnant women at PMB Karawang City in 2023 Research Methods: The type of research used in this study is quasi-experimental and post test only design one group. The population in this study were 54 mothers. The sample in this study were 35 mothers who were in PMB Karawang City. Bivariate analysis using the Wilcoxon test. Results: The average frequency of emesis gravidarum in 1st trimester pregnant women before being given warm ginger juice was 9.97, a standard deviation of 1.636, a minimum of 7 and a maximum of 13. The average frequency of emesis gravidarum in 1st trimester pregnant women after being given consumption warm ginger milk juice is 5.54, a standard deviation of 1.039, a minimum of 4 and a maximum of 7. Conclusion: It can be concluded that consumption of warm ginger milk juice is effective in reducing emesis gravidarum in first trimester pregnant women at PMB Karawang City in 2023.

Evaluating the Effect of Adding Selected Herbs, Spices, and Fruits to Fermented Olympus Mountain Tea (Sideritis scardica) Kombucha Sweetened with Thyme Honey: Assessment of Physicochemical and Functional Properties

This study examined the effects of adding herbs, spices, and fruits into fermented Olympus Mountain tea (Sideritis scardica) kombucha using thyme honey as a sweetener. This study evaluated how these additions affected the tea’s physical, chemical, and functional characteristics. Two different enrichments were proposed: a “Golden Mountain tea and honey Kombucha” (KG) with fresh ginger, turmeric powder, and lemon zest and juice and a “Red Mountain tea and honey Kombucha” (KR) with dried hibiscus calyces, rose petals, and lavender blossoms. In KR, the levels of vitamin C increased from 33.2 ± 2.7 to 48.4 ± 4.5. Additionally, the levels of calcium increased from 31.0 ± 1.2 to 55.7 ± 1.2, while the levels of potassium practically doubled from 64.7 ± 0.6 to 115.7 ± 2.5. An increased potassium concentration was observed in KG, and ionic iron was found for the first time after both enrichments. The total phenolic and flavonoid contents, along with antioxidant capacity, as assessed by the ABTS and DPPH methods, were found to be substantially enhanced in KR. In KG, the total phenolic content increased, together with antioxidant activity, as assessed by ABTS. Enrichment with hibiscus calyces, rose petals, and lavender blossoms significantly increased inhibitory effects against α-amylase, α-glucosidase, acetylcholinesterase, and butyrylcholinesterase. On the other hand, enrichment with ginger, turmeric, and lemon zest and juice decreased inhibitory effects against α-glucosidase and increased those against α-amylase, acetylcholinesterase, and butyrylcholinesterase. KR had the strongest enzyme-inhibiting activity, with its α-glucosidase-inhibiting activity increased by approximately 18 times. Therefore, enrichment with selected herbs, spices, and fruits can transform fermented Olympus Mountain tea kombucha sweetened with honey into a novel beverage with enhanced functional properties.

Ginger Root Bioactive Compounds Specifically Inhibits Growth of Colon Cancer Cells in Culture.

Colon cancer is affluent among many people, and having cancer greatly impacts the lives of many. Ginger is a common food, particularly in Asian cuisine. However, the health benefits of ginger as a whole food and 6-gingerol, its bioactive compound in prevention of colon cancer have not been fully addressed. This experiment investigated effects of ginger juice and 6-gingerol on colon cancer cell growth and death. Fresh ginger roots were homogenized for juice preparation. Total phenolic contents of ginger juice were measured using Folin-C assay. Colon cancer SW480 cells and normal colon epithelial cells CCD-18Co were treated with ginger juice and/or 6-gingerol. Cell metabolic activity was assessed by MTT assay. Cell apoptosis and cell cycle arrest were accessed by immunoblotting. Data were analyzed by 2-way ANOVA with a Tukey post-hoc test and statistical significance was set at P < .05. The results showed that ginger juice selectively inhibited SW480 cell growth at 25 µL/mL for 40 hours. High doses of ginger juice (at 50 and 100 µL/mL for 40 hours) inhibited the growth of both cell types. This was independent of caspase-3 activation. Six-gingerol specifically inhibited SW480 cell growth starting at 0.5 µmoL/L (P < .01). More than 1 µmoL/L 6-gingerol did not give more power to inhibit SW480 cell growth. The results also showed that CCD-18Co cell growth rates were not changed after 6-gingerol treatments (up to 10 µmoL/L, P > .1). Immunoblotting results revealed that the elevation of Myt1 levels and decreases in CDK1, p21 Wafl/Cip1 and pSer642-Wee1 only occurred in SW480 but not CCD-18Co cells when treated with 1 and/or 2.5 µmoL/L 6-gingerol for 40 hours. 6-gingerol can specifically inhibit SW480 cancer cells without killing normal CCd-18Co cells, through cell cycle arrest. Ginger juice can selectively inhibit colon cancer cell growth in a narrow window at ~25 µL/mL.

Microbial Test: Combination of Kefir Milk, Star Fruit, and Red Ginger

One of drinks with high nutritional value and good for health is milk kefir. The advantage of milk kefir compared to yogurt (another fermented beverage) they are richer with probiotics. Goat's milk kefir contains more nutrients than cow's milk. To increase the production of sweet star fruit plants, the innovation of kefir milk drink combined with sweet star fruit juice and red ginger juice can be used as an alternative health drink that can increase body immunity. Each ingredient has the same benefits such as having antioxidant, antibacterial, anti-inflammatory, antiviral and immunomodulatory activities. In this study, researchers wanted to know the microbiological quality of the combination of milk kefir, sweet star fruit Juice and red ginger. The study was conducted from February to May 2021. Microbiological tests carried out were Methylene blue test, MPN test and total plate count test. The research design used a completely randomized design which focused on one factor, namely the concentration of red ginger extract (control concentration 0%, 4.5%, 6%, 7.5%). This experiment was used with replicas 3 times. The results showed that kefir fermented goat milk with the addition of sweet star fruit juice and ginger juice was good for consumption, namely in treatment group 1 (containing 20% ​​star fruit juice and 4.5 percent red ginger juice).

Characteristic of Antioxidant-Rich “Teh Talua” Instant Using the Foam Mat Drying Method

This research aims to determine the formulation and characteristics of the best instant “teh talua” with the addition of red ginger and areca nut. In this study, 5 treatments were used, namely without addition (control), with the addition of red ginger juice (5% and 10%), and with the addition of areca nut extract (5% and 10%). The data obtained were subjected to statistical analysis using Analysis of Variant (ANOVA) and continued with Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The results showed that each treatment had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, water activity (Aw), and antioxidant activity. The best treatment is treatment B (with the addition of red ginger juice 5%) with a water content of 17.90%, ash content of 1.58%, protein content of 3.09%, fat content of 12.39%, carbohydrate content of 64.98%, water activity (Aw) 0.523%, and antioxidant activity 54.98%.

Effect of some Plants Juices and Lactoferrin on the Pathogenic Bacteria

This study was planned to investigate the effects of some medicinal plant juices and Lactoferrin on pathogenic microorganisms that contaminated milk. An experiment was carried out in microbiology laboratory of Animal Production Department/College of Agriculture/University of Baghdad. Lemon, ginger and garlic juices and Lactoferrin were used at a concentration of 15, 30, 45, 60, 75 and 100 percent of each, added to petri dishes contain Escherichia coli, Proteus, Salmonella, Staphylo coccus aureus. It turns out that garlic and ginger juice have a stronger growth inhibition than lemon juice and Lactoferrin on E. coli their impact on the Proteus also showed a positive effect on the size of the zone of inhibition other than ginger, which had no effect on the growth of those organisms. Furthermore, their impact on the Salmonella, garlic juice had the same positive effect, followed by Lactoferrin. While ginger and lemon juice had effect only in high concentration. The effect of lemon juice on Staphylo aureus was greater than that of ginger and Lactoferrin, which had a positive effect only in high concentrations and increased the size of zone of inhibition by increasing concentration. It can be concluded that garlic juice has the strongest inhibition effect on all tested microorganism compared with the other juices and Lactoferrin, especially in high concentrations as the size of halo inhibition increased with the increasing juice concentration.

Penerapan Teknologi Tepat Guna Pada Pembuatan Jahe Instan Di SDN 4 Jepang

Appropriate technology has simple principles that aim to improve the socio-economic standard of living for the community by processing natural resources wisely and not damaging the surrounding environment. Natural resources in the surrounding environment are easy to find, especially Medicinal Plants. Medicinal Plants are widely found and consumed, one of which is ginger (Zingibers officinale rosc). Various groups, including children, can consume ginger. However, children's interest in consuming ginger or ginger ale is very low. The aim of this activity is to teach students how to make instant ginger powder so they can increase their interest in consuming ginger and other traditional medicinal plants. Activities were carried out using the service learning method for students at SDN 4 Jepang. Implementation of activities includes education, assistance, and training in making instant ginger powder. The implementation of activities is well done and smoothly. Students who participated in the activities were very enthusiastic and interested. All students participated in making instant powder starting from peeling ginger, grinding ginger, squeezing ginger juice, pressing ginger to mixing ginger into crystals/powder.

Pioneering ginger juice extract mediated synthesis of magnesium indate nanoparticles

Magnesium indate nanoparticles were synthesized via a biomediated route using ginger extract as a reducing agent followed by calcination. The Bragg reflections confirm the formation of an orthorhombic crystal structure with space group Imma. This was in turn confirmed through Rietveld refinement. The crystallite size and other structural parameters were calculated. Agglomerated irregularly sized and irregularly shaped nanoparticles were observed. The direct band gap was found to be 3.16 eV. Photoluminescence analysis was performed with excitation at 250 nm. The photoluminescence intensity and CIE values drop in the blue region of the visible spectrum. The correlated color temperature was found to be 2748 K. Further, the powder dusting method was used to collect latent fingerprints on porous and nonporous surfaces. The synthesized magnesium indate results in well-resolved ridge patterns that can be used to identify latent fingerprints with clarity. From all these results, the present synthesized magnesium indate nanoparticles might find application in display technology as a blue nanophosphor material and for latent fingerprint detection in forensic science.

Interpreting the chemical changes and therapeutic effect of Coptidis Rhizoma against ulcerative colitis before and after processing based on mathematical statistics and network pharmacology.

Coptidis Rhizoma (CR) is one of the most frequently used herbs to treat ulcerative colitis (UC) and is often processed before usage. However, the composition changes and therapeutic effects of CR before and after processing in the treatment of UC are still unclear. The purpose of the study is to explore the chemical components and therapeutic effects of crude and processed CR. CR was processed according to the 2020 version of the Chinese Pharmacopoeia. The liquid chromatography-mass spectrometry (LC-MS) and multivariate statistical analysis were used to screen the different compounds before and after processing. The network pharmacological prediction was carried out. The mechanism and therapeutic effects between crude and processed CR were verified by using dextran sulphate sodium-induced UC mice assay. Ten compounds distinguish crude and processed CR based on multivariate statistical analysis. Network pharmacology predicts that the 10 compounds mainly play a role through TNF-α and IL-6 targets and PI3K/Akt and HIF-1 signalling pathways, and these results are verified by molecular biology experiments. For IL-6, IL-10 and TNF-α inflammatory factors, CR is not effective, while CR stir-fried with Evodiae Fructus (CRFE) and ginger juice (CRGJ) are. For PI3K/p-Akt, Cleaved caspase3, NF- κBp65 and HIF-1α signalling pathways, CR has therapeutic effects, while CRFE and CRGJ are significant. Overall, CRFE and CRGJ show better effects in treating UC. The chemical changes of processing and the efficacy of processed CR are correlated, which provides a scientific basis for the clinical use of crude and processed CR.

Perencanaan Mesin Pembuat Serbuk Jahe

The ginger powder making machine is designed and simulated to make it easier to get ginger juice or ginger water for the body to consume. The process of making ginger powder consists of: Power planning for planning a ginger cutting machine Pd = 0.88 kw, Material shaft S30C, diameter ?24 and tensile strength 48 kg/mm2, Bearing type = 6205, two pulleys used, namely drive pulley = 80 mm and the driven pulley = 76.2 mm, the planning speed around the pulley is V = 5.861 m/s. belt length 502.4 mm = 19.77 inches. The shear stress on the 12 mm diameter bolt = 0.188 kg/mm2 and the shear stress on the 14 diameter bolt = 0.141 kg/mm2. The design tangential force on the pin is F = 204 kg and the shear stress on the post plan is ?_k= 2.04 kg/mm2 . Planning Gear box using a ratio of 1: 50, Planning a clutch flans using type FCL 90, Cutting speed of the blade V = 0.48 m/min.

Preparation of Low Fat Lassi by Incorporation of Ginger (Zingiber officinale L.) Juice

The study was conducted at Dept. of Animal Husbandry and Dairy Science, Dr. BSKKV, Dapoli, Ratnagiri, Maharashtra, India during August 2010–January 2011 to evaluate the suitability of ginger juice as flavoring agent in developing ginger lassi. Lassi is a cultured milk beverage and a popular product in India, In Maharashtra also generally lassi is prepared from buffalo milk curd which gives creamy appearance with pleasant mildly acidic sweet taste and rich aroma. The functionality of Lassi increases with the addition of probiotic microorganisms and incorporation of antioxidant rich fruit juice provides strong antioxidant power endow with value addition to the finished product. Ginger is mostly used to cure nausea, ulcer, stroke, Sore throat, Hypertension, indigestion, and Arthritis. Ginger appears to be promising for safe use in medicine, pharmaceutical and food industries. Ginger is a popular home remedy in India today. Hence forth considering the medicinal properties of ginger and use of skim milk in restricting the caloric intake. The lassi was prepared from buffalo skim milk by using ginger juice at different levels viz. 1.5% (T1), 3.0% (T2), 4.5% (T3) and 6.0% (T4) of the content. This prepared lassi was compared with control lassi (T0) i.e. without addition of ginger juice. Ginger juice could be successfully utilized for preparation of herbal lassi. The most acceptable quality lassi can be prepared by using 3.0% ginger juice and It recorded on an average total solid, fat, protein, ash, and acidity as 18.49, 0.52, 3.43, 0.78, and 0.79% respectively.

Anti-Inflammatory Study and Phytochemical Characterization of Zingiber officinale Roscoe and Citrus limon L. Juices and Their Formulation.

Zingiber officinale and Citrus limon, well known as ginger and lemon, are two vegetals widely used in traditional medicine and the culinary field. The juices of the two vegetals were evaluated based on their inflammation, both in vivo and in vitro. High-performance liquid chromatography (HPLC) was used to characterize different juices from Zingiber officinale Roscoe and Citrus limon. After the application of the HPLC method, different compounds were identified, such as 6-gingerol and 6-gingediol from the ginger juice and isorhamnetin and hesperidin from the lemon juice. In addition, the two juices and their formulation were assessed for their anti-inflammatory activity, in vitro by utilizing the BSA denaturation test, in vivo using the carrageenan-induced inflammation test, and the vascular permeability test. Important and statistically significant anti-inflammatory activities were observed for all juices, especially the formulation. The results of our work showed clearly that the Zingiber officinale and Citrus limon juices protect in vivo the development of the rat paw edema, especially the formulation F composed of the Zingiber officinale and Citrus limon juices, which shows an anti-inflammatory activity equal to -35.95% and -44.05% using 10 and 20 mg/kg of the dose, respectively. Our work also showed that the formulation was the most effective tested extract since it inhibits the vascular permeability by -37% and -44% at the doses of 200 and 400 mg/kg, respectively, and in vitro via the inhibition of the denaturation of BSA by giving a synergetic effect with the highest IC50 equal to 684.61 ± 7.62 μg/mL corresponding to the formulation F. This work aims to develop nutraceutical preparations in the future and furnishes the support for a new investigation into the activities of the various compounds found in Zingiber officinale Roscoe and Citrus limon.

Functional combo juice drink from ginger, garlic turmeric and pine apple juice blends: Bioactive compounds, anti-oxidant activity, physicochemical elucidation and their sensorial expectations

Ginger, garlic, turmeric and pine apple fruits are agricultural produce subject to inevitable postharvest losses due to respiration, high moisture content, harvest bruises and adverse weather conditions. They are endowed with a lot of health benefits. The bioactive compounds, anti-oxidant activity, physicochemical and sensory properties of their juice blends were evaluated with standard analytical methods. The results of bioactive components (mg/100 g) showed that flavonoid ranged from 1.32 to 3.13, alkaloid 1.53–6.48, phenol 42.37–43.63 and lycopene 0.08–0.19. Anti-oxidant activities (mg/100 g), DPPH ranged from 101.73 to 115.79 TE/g and FRAP 23.36–36.35%. colour ranged from 1.15 to 2.50 and pH 7.03–9.24. Combination of 70% ginger: 10% garlic: 20% turmeric had the highest acceptability while that of 20% ginger: 10% garlic: 70% turmeric had the least. Both combinations varied significantly (p<0.05), Also, equal blending of the materials significantly (p<0.05) affected the bioactive, antioxidant activity and acceptability of the combo functional drinks. Antioxidant activity correlated positively with bioactive compounds.

Chemical, physical and organoleptic quality test of seaweed (Eucheuma cottonii) jelly candy with the addition of ginger juice and turmeric juice

The rich potential of seaweed in Indonesian seas has been used to produce processed foods such as jelly candy, which is made from fruit juice and gelling agents. Jelly candy has a clear, transparent appearance and a certain chewy texture and is considered a semi-wet food. The aim of this study was to evaluate the effect of the addition of ginger and turmeric juice on the chemical, physical and organoleptic properties of seaweed jelly candy in order to make it acceptable to consumers. In this study, the results obtained showed that the jelly candy had a moisture content of 12%, a sugar content of 16% and a pH of 5.66. The addition of ginger juice and turmeric resulted in a colour lightness value of L* of 23.8 and ⁰Hue of 49.1. Organoleptically, the jelly candies scored positively in terms of colour, aroma, taste and texture. The colour of the jelly sweets received hedonic scores of 3.08 (liked) and 3.36 (brownish-yellow), aroma scores of 2.8 (liked) and 2.48 (less flavourful), taste scores of 2.84 (liked) and 2.56 (slightly ginger and turmeric flavour) and texture scores of 2.76 (liked) and 2.72 (chewy).

Processing Magnoliae Officinalis Cortex with ginger juice: process optimization based on AHP-CRITIC weighting method and composition changes after processing

The weight coefficients of appearance traits, extract yield of standard decoction, and total content of honokiol and magnolol were determined by analytic hierarchy process(AHP), criteria importance though intercrieria correlation(CRITIC), and AHP-CRITIC weighting method, and the comprehensive scores were calculated. The effects of ginger juice dosage, moistening time, proces-sing temperature, and processing time on the quality of Magnoliae Officinalis Cortex(MOC) were investigated, and Box-Behnken design was employed to optimize the process parameters. To reveal the processing mechanism, MOC, ginger juice-processed Magnoliae Officinalis Cortex(GMOC), and water-processed Magnoliae Officinalis Cortex(WMOC) were compared. The results showed that the weight coefficients of the appearance traits, extract yield of standard decoction, and total content of honokiol and magnolol determined by AHP-CRITIC weighting method were 0.134, 0.287, and 0.579, respectively. The optimal processing parameters of GMOC were ginger juice dosage of 8%, moistening time of 120 min, and processing at 100 ℃ for 7 min. The content of syringoside and magnolflorine in MOC decreased after processing, and the content of honokiol and magnolol followed the trend of GMOC&gt;MOC&gt;WMOC, which suggested that the change in clinical efficacy of MOC after processing was associated with the changes of chemical composition. The optimized processing technology is stable and feasible and provides references for the modern production and processing of MOC.

Shotgun Metagenomic Sequencing Revealed the Prebiotic Potential of a Fruit Juice Drink with Fermentable Fibres in Healthy Humans

Fibre-based dietary interventions are at the forefront of gut microbiome modulation research, with a wealth of 16S rRNA information to demonstrate the prebiotic effects of isolated fibres. However, there is a distinct lack of data relating to the effect of a combination of soluble and insoluble fibres in a convenient-to-consume fruit juice food matrix on gut microbiota structure, diversity, and function. Here, we aimed to determine the impact of the MOJU Prebiotic Shot, an apple, lemon, ginger, and raspberry fruit juice drink blend containing chicory inulin, baobab, golden kiwi, and green banana powders, on gut microbiota structure and function. Healthy adults (n = 20) were included in a randomised, double-blind, placebo-controlled, cross-over study, receiving 60 mL MOJU Prebiotic Shot or placebo (without the fibre mix) for 3 weeks with a 3-week washout period between interventions. Shotgun metagenomics revealed significant between-group differences in alpha and beta diversity. In addition, the relative abundance of the phyla Actinobacteria and Desulfobacteria was significantly increased as a result of the prebiotic intervention. Nine species were observed to be differentially abundant (uncorrected p-value of &lt;0.05) as a result of the prebiotic treatment. Of these, Bifidobacterium adolescentis and CAG-81 sp900066785 (Lachnospiraceae) were present at increased abundance relative to baseline. Additionally, KEGG analysis showed an increased abundance in pathways associated with arginine biosynthesis and phenylacetate degradation during the prebiotic treatment. Our results show the effects of the daily consumption of 60 mL MOJU Prebiotic Shot for 3 weeks and provide insight into the functional potential of B. adolescentis.

Research progress on processing historical evolution, chemical constituents, and pharmacological action of Bombyx Batryticatus

Bombyx Batryticatus is a precious traditional Chinese animal drug commonly used in clinical practice in China, which has the effects of extinguishing wind, stopping convulsions, dispelling wind, relieving pain, resolving phlegm, and dissipating mass. The processing of Bombyx Batryticatus has a long history. As early as in the Liu Song period of the Southern and Northern Dynasties, there was a record of the processing of Bombyx Batryticatus with rice swill. In addition to the processing with bran, honey bran, and ginger juice, which are still used today, there are also processing methods such as rendering, flour processing, wine processing, salt processing, oil processing, charcoal, and red dates processing in ancient times. After processing, the fishy smell of Bombyx Batryticatus can be removed, and avoid nausea and vomiting caused by the direct taking. Furthermore, processing can also facilitate the removal of surface hairs and toxicity reduction, making the medicinal material crispy and easy to crush. Previous studies have shown that the main chemical constituents of Bombyx Batryticatus include protein polypeptides, sterols, and flavonoids, with anticonvulsant, anticoagulation, antithrombotic, anti-cancer, hypnotic, hypoglycemic, and other pharmacological effects. This paper reviewed the processing historical evolution, chemical constituents, and pharmacological effects of Bombyx Batryticatus to lay a foundation for the research on the processing mechanism, quality control, and active core substances of Bombyx Batryticatus.

Phytochemical constitution and antioxidant activity of functional herbal drink from Indian gooseberry (Emblica officinalis Gaertn.) fruits containing spices and condiments

Functional beverages originate primarily from fruits and vegetables sources, but also include those from other plants such as tea, coffee, cocoa, soybean as well as animal products like milk and dairy-based and alcoholic drinks. They have definite medical or health benefits which include prevention or delaying the progress of diseases. Indian gooseberry is a very rich source of vitamin C and phenolics, two potent antioxidant compounds. Similarly curcumin in turmeric, piperine in black pepper and gingerol in ginger have proven antioxidant and anti-inflammatory properties. Incidence of covid-19 pandemic has raised awareness among people the importance of maintaining higher levels of immunity. A study was undertaken at Kerala Agricultural University during 2020–21 to develop an herbal functional drink from Indian gooseberry fruit juice incorporated with turmeric and black pepper powders, ginger juice extract and juice of acid lime fruits. The herbal drink formulated with these ingredients was homogenized at an operating pressure of 175 Bar with a speed of 235 SPM and was subsequently pasteurized at 100 0 C for 10 minutes in glass bottles, followed by storage under refrigerated conditions at 5 ± 2 0 C for 3 months. The initial ascorbic acid, total phenolics, total flavonoids, total carotenoids and total curcumin contents were 61.0 mg100g− 1, 184.0 mg100g− 1, 153.0 mg100g− 1, 119.98 mg100g− 1 and 31.0 mg100g− 1, respectively. Antioxidant activity of the herbal drink was determined by three assays, viz. ABTS, DDPH and FRAP. The initial IC 50 values of the herbal drink by ABTS, DPPH and FRAP assays were 8.64, 0.212 and 0.368 μgml− 1, respectively. Significant decline in ascorbic acid, total flavonoids, total carotenoids and curcumin content were recorded in the product during storage in contrast to the total phenolics content which showed a significant rise over the storage period. Antioxidant activity of the herbal drink determined by all the three assays also declined significantly throughout the storage period. The results indicate that the product can be promoted as a healthy drink which has to be stored at low temperature in order to retain higher levels of antioxidant compounds and antioxidant activity.Graphical

Disruption of Bacterial Thiol-Dependent Redox Homeostasis by Magnolol and Honokiol as an Antibacterial Strategy.

Some traditional Chinese medicines (TCMs) possess various redox-regulation properties, but whether the redox regulation contributes to antibacterial mechanisms is not known. Here, ginger juice processed Magnoliae officinalis cortex (GMOC) was found to show strong antibacterial activities against some Gram-positive bacteria, but not Gram-negative bacteria including E. coli, while the redox-related transcription factor oxyR deficient E. coli mutant was sensitive to GMOC. In addition, GMOC and its main ingredients, magnolol and honokiol, exhibited inhibitory effects on the bacterial thioredoxin (Trx) system, a major thiol-dependent disulfide reductase system in bacteria. The effects of magnolol and honokiol on cellular redox homeostasis were further verified by elevation of the intracellular ROS levels. The therapeutic efficacies of GMOC, magnolol and honokiol were further verified in S. aureus-caused mild and acute peritonitis mouse models. Treatments with GMOC, magnolol and honokiol significantly reduced the bacterial load, and effectively protected the mice from S. aureus-caused peritonitis infections. Meanwhile, magnolol and honokiol produced synergistic effects when used in combination with several classic antibiotics. These results strongly suggest that some TCMs may exert their therapeutic effects via targeting the bacterial thiol-dependent redox system.