High Health Benefits Research Articles

The Influence of Doses of Rice Husk (Biochar) and Organic Liquid Fertiliser Types on the Growth and Production Yield of Tomatoes (Lycopersicum esculentum Mill)

Tomatoes (Lycopersicum esculentum Mill) are essential horticultural crops valued for their high nutritional content and health benefits. With increasing market demand, there is a pressing need to adopt sustainable cultivation practices that enhance soil fertility and crop productivity. This study aims to evaluate the combined effects of rice husk biochar application and different types of liquid fertilizers on tomato yield, with the objective of identifying optimal treatments for improved cultivation. The research employed a Causalized Block Randomized Design (CBRD) with two factors: (1) rice husk application at four levels (0, 1, 2, and 3 tons/ha), and (2) liquid fertilizer type at three levels (no fertilizer, Lof Nachi 500 L/ha, and POC NASA 500 L/ha). Each treatment was replicated three times, resulting in 12 treatment combinations. Data were analyzed using Analysis of Variance (ANOVA). The highest tomato yield (10.76 tons/ha) was observed with the combination of 3 tons/ha rice husk and Lof Nachi 500 L/ha. In contrast, the lowest yield (5.70 tons/ha) occurred in the control treatment without any organic or liquid fertilizer. The results demonstrate a significant interaction between organic matter dosage and liquid fertilizer type in enhancing tomato productivity. This research offers practical implications for sustainable agricultural practices by promoting the integrated use of organic amendments and bio-based fertilizers, which can be particularly beneficial for smallholder farmers seeking cost-effective and eco-friendly production strategies.

Recent developments in Artocarpus heterophyllus Lam. (jackfruit) polysaccharides: Nutritional values, structural characteristics and health benefits.

Recent developments in Artocarpus heterophyllus Lam. (jackfruit) polysaccharides: Nutritional values, structural characteristics and health benefits.

Margarine formulation with virgin olive oil as a substitute for synthetic antioxidants and enhancing nutritional and functional properties

AbstractVirgin olive oil is renowned for its high quality, health benefits, and antioxidant properties, primarily attributed to its unique composition of fatty acids, phenolic compounds, and tocopherols. This study aimed to evaluate the quality, physicochemical properties, as well as its application in margarine formulations. The olive oil was analysed for key quality parameters, tocopherols, and phenolic compositions, fatty acid profiles, and antioxidant activity. Margarine samples were prepared with varying levels of olive oil (10, 20, and 30%) and assessed for physicochemical properties and oxidative stability. Margarine samples enriched with olive oil were compared to a standard commercial margarine formulated with synthetic tocopherols. The olive oil used in this study exhibited low acidity (0.2%) and a high oleic acid content (70.94%). Analysis of polyphenols revealed that oleuropein and ligstroside derivatives were the most dominant (93.66 and 33 mg kg−1, respectively). The olive oil contained 226.03 mg kg−1 of total tocopherols, with alpha-tocopherol being the most prevalent, comprising over 98%. The addition of olive oil did not influence the humidity, peroxide value, or pH of the formulated margarines but improved their spreadability and oxidative stability by increasing the induction time for oxidation. Margarine enriched with 20% olive oil demonstrated the best oxidative stability and desirable physical properties, making this concentration the most suitable for preparing margarine. This study highlights olive oil's potential as a natural antioxidant, enhancing margarine's nutritional and functional qualities, and serving as a healthier alternative to synthetic additives.

Brassica oleracea var. sabellica: A New Host of Agroathelia delphinii in Soilless Cultivation Systems in Central Thailand

Kale (Brassica oleracea var. sabellica), known for its high nutritional value and health benefits, has gained significant popularity. Recently, kale grown in soilless systems has also become increasingly popular, as these systems offer better environmental control and improve overall quality, making them an ideal method for cultivating kale. However, in 2023–2024, several kale plants exhibited severe symptoms of seedling and stem rot leading to losses of over 70% in both quality and yield. In this study, the infectious isolates were obtained from stem rot kale grown in soilless cultivation greenhouses across three provinces in central Thailand. The pathogens were identified through a combination of morphological characteristics and molecular techniques, utilizing nucleotide sequences from the internal transcribed spacer (ITS1-5.8S-ITS2) and large subunit ribosomal RNA (LSU rDNA). Pathogenicity tests and Koch’s postulates on 2-month-old kale plants confirmed that the fungus was responsible for causing brown stem lesions and rot. Morphological features and multilocus sequence analysis (MLSA) identified the pathogen as Agroathelia delphinii. This research represents the first report of A. delphinii infecting kale in Thailand, offering crucial insights for accurate disease diagnosis and the development of effective management strategies in soilless cultivation systems, which is essential for improving productivity in increasingly variable environments.

Effects and Mechanisms of Steviol Glycosides on Glucose Metabolism: Evidence From Preclinical Studies.

The natural sweeteners of steviol glycosides (SGs) have been widely used as a substitute for sugar due to their high sweetness, low-calorie properties, and potential health benefits. Some studies reported that SGs could regulate glucose metabolism and prevent Type 2 diabetes mellitus (T2DM); however, the detailed mechanisms remained further elucidated. Therefore, in this review, we aimed to systematically summarize the effects and mechanisms of SGs on glucose metabolism based on evidence from preclinical studies. We searched PubMed and Web of Science (up to March 31, 2024), and included a total of 40 animal and 5 cell studies for review. Results showed that SGs could improve glucose metabolism by enhancing insulin secretion, simulating insulin effects, improving insulin resistance, advancing key enzyme activities, or regulating gut microbiota. To conclude, if further validated in clinical trials and population studies, the sugar substitute of SGs may serve as a potential nutritional strategy for effective prevention and treatment of T2DM.

Research progress on lentil-based composite flours: physicochemical, techno-functional properties, and high-performance food applications

As the global population continues to grow, there is an increasing need to explore alternative nutrition sources that are sustainable, affordable, and environmentally friendly. Lentils, from leguminous crops, are a promising option because of their high protein content and numerous health benefits. The Food and Agriculture Organization (FAO) has recommended the development of composite flours as an effective way to incorporate local, nutritious grains into food products. Composite flours are mixtures of different flours, often combining traditional grains with healthier alternatives like lentils. These flours are cost-effective, quick to produce, and improve food quality. While many studies explore lentil-based composite flours, few provide comprehensive reviews of their physicochemical and technological properties. Understanding these properties—such as water absorption, binding capacity, and effects on food texture and flavor—is crucial for predicting their quality and potential applications in various food systems. By reviewing the techno-functional and physicochemical characteristics of lentil-based composite flours, this study aims to fill that gap and provide insights that could promote the commercialization of food products made with these flours. Ultimately, this could help make healthier, sustainable food options more accessible to a larger population.

Aqueous extracts and protein concentrate of Tenebrio molitor prolong the lifespan of Caenorhabditis elegans under environmental stress conditions.

Tenebrio molitor, commonly known as the mealworm, is globally accepted and recognized as an edible insect with a high nutritional profile and potential health benefits. Mealworms are sustainable protein sources for addressing future food security. This study aimed to investigate the anti-aging properties of mealworm aqueous extracts and protein concentrate using Caenorhabditis elegans as a model organism. C. elegans treated with mealworm protein concentrate and aqueous extracts (60 μg mL-1) exhibited a significant enhancement of lifespan by 10-26.4% (P ≤ 0.05) under normal conditions. Stress tolerance survival of the treated nematodes was improved by 83-91% (P ≤ 0.05) under thermal stress, and an extended lifespan of 1-2 days was observed under UV exposure. Additionally, reactive oxygen species were significantly reduced, with a fold change of 0.54-0.7 (P ≤ 0.05) compared to control. Structural improvements in nematodes treated with mealworm-derived bioactives included enhanced pharyngeal integrity, reduced lipofuscin content, lower lipid accumulation and prevention of intestinal permeability. These changes highlight the role of mealworm protein concentrate and extracts in maintaining cellular health, improving metabolic functions and mitigating aging-related deterioration. These effects were supported by increased antioxidant enzyme activities (superoxide dismutase and catalase) and the activation of stress response pathways mediated by hsf-1 and skn-1. The study demonstrated that mealworm aqueous extracts and protein concentrate possess significant anti-aging properties and improve stress resilience in C. elegans. These findings highlight the potential of mealworm-derived products in mitigating age-related health issues, with promising applications in cosmeceuticals and nutraceuticals. © 2025 Society of Chemical Industry.

Phenotype and transcriptome analysis identify the key genes controlling seed size and oil accumulation in oil-Camellia.

Phenotypic analysis of an F1 oil-Camellia population, combined with transcriptome sequencing of its parental lines, identifies pivotal genes controlling seed size and oil accumulation. Oil - Camellia is a major oil-producing tree, known for its high nutritional value and health benefits. Improving seed size and oil content is the key breeding objective, governed by intricate genetic networks. However, the molecular mechanism underlying these traits in oil-Camellia has been rarely reported. In this study, an F1 population was developed from two parental genotypes, CL4 (hexaploid with high oil content and large seed size) and XG (tetraploid with low oil content and small seed size), which exhibited significant variation in yield-related traits. Ploidy analysis of progenies of F1 population showed that most individuals were tetraploids and hexaploids, with a smaller number of diploids and octoploids present. Additionally, the analysis identified progeny individuals exhibiting both large seed and high oil content although no clear correlation with ploidy was observed. Comparative RNA sequencing (RNA seq) of developing seeds at four developmental stages revealed dynamic expression patterns, associated with seed size and oil content in the two parents. Co-expression regulatory network and differentially expressed genes of fatty acid biosynthesis pathway indicated that genes, such as Oleosin5 and ACCase α-subunit, displayed central roles in controlling seed size and oil content with notable expression peaks in S3 and S4. Additionally, the ABA signaling pathway, along with expansin proteins and transcription factors, showed co-expression with these genes, suggesting a regulatory pathway centered around Oleosin5 and ACCase α-subunit. This study identifies essential genes linked to oil seed yield traits, enhancing the understanding of oil-Camellia's molecular breeding targets.

Royal jelly: chemical composition, health benefits and food applications: A review

Royal jelly (RJ) is a valuable bee product with complex chemical composition, high nutritional value and numerous health benefits. This article aims to review the general chemical composition, health promoting properties and food applications of RJ. RJ has been found to be a biological product that is characterized by a substantial protein content (approximately 50% of its dry matter), followed by other essential nutrients and bioactive compounds such as carbohydrates, lipids, fatty acids, minerals, vitamins, enzymes, hormones and phenolic compounds (mainly flavonoids). Particular attention is paid to the biological properties and therapeutic effects of RJ such as antimicrobial, antiviral, antioxidant, anti-inflammatory, antitumor, anti-aging and many others. The medical indications, dosage and health benefits of RJ consumption, (recently hailed as a “superfood”) are also discussed. It can be concluded that RJ has attracted extensive research attention in recent years due to its great potential for application in the food industry as a functional food ingredient and in the manufacture of probiotic dairy products.

Refractance window drying: A new approach for producing high-quality powdered dairy products.

Refractance window drying: A new approach for producing high-quality powdered dairy products.

Interaction mechanism, fabrication strategies, and advanced applications of konjac glucomannan-based mixed polysaccharide systems.

Interaction mechanism, fabrication strategies, and advanced applications of konjac glucomannan-based mixed polysaccharide systems.

Antioxidant, Antimicrobial, Anti-Inflammatory, and Gut Microbiota Modulation Effects of Kombucha: a Literature Review

Introduction: The interest in probiotics has increased significantly in recent years. While most probiotic-containing foods are dairy-based, an increasing number of non-dairy probiotic products have emerged, including kombucha. Kombucha is a fermented tea beverage originating from China, known for its high polyphenol content and potential health benefits. Methods: This literature review aims to provide a comprehensive understanding of the health benefits of kombucha. A systematic search of published studies was conducted using the keywords "kombucha," "antioxidant," "anti-inflammatory," "antimicrobial," and "gut microbiota modulation." Only English-language articles were included, and there was no restriction on publication date to capture the full spectrum of research on kombucha. Results: Kombucha exhibits significant antioxidant capacity, with green tea kombucha demonstrating the highest Ferric Ion Reducing Antioxidant Power (FRAP) due to its high polyphenol content. Additionally, kombucha possesses antimicrobial properties attributed to organic acids, lactones, aldehydes, fatty acids, and alkaloids, which act synergistically. It also exhibits anti-inflammatory effects by inhibiting nitric oxide production and downregulating pro-inflammatory cytokines such as IL-1β and TNF-α. Furthermore, kombucha modulates gut microbiota composition by inhibiting the growth of Gram-negative bacteria, leading to reduced systemic inflammation and oxidative stress. Conclusion: Kombucha, a traditional fermented tea, has notable health benefits, including antioxidant, antimicrobial, anti-inflammatory, and gut microbiota-modulating properties. These findings highlight its potential as a functional beverage for health promotion.

The importance of lentil, pea and mung beans sprouts in bakery

Legume sprouts are widely utilized across various fields due to their high nutritional value and numerous health benefits. They are recognized as a valuable source of high-quality proteins, vitamins, minerals, and bioactive compounds with antioxidant properties. Consumer orientation towards a rational and healthy diet has led to an increase in the consumption of sprouted products and their introduction into various food products. This review aims to highlight the importance of using legume sprouts in baking and pastry and the nutritional and functional impact on consumers.

Assessing Dragon Fruit Pulp Health Through Machine Learning and Deep Learning

Dragon fruit is having high nutritional value and health benefits and it is increasingly popular worldwide. This fruit is rich in antioxidants, minerals, and vitamins, supports immunity, digestion, and skin health. Dragon fruit, though nutritionally beneficial, is susceptible to various diseases that affect its yield and quality. In India, around 2-5% of dragon fruit farmers have reported the fruit defect which causing a formation of white structure within a dragon fruit pulp, leading to concerns over fruit health and market value. The formation of white structure can be termed as “meshy” pulp formation in the fruit. This research focuses on detecting the meshy structure within dragon fruit pulp, which indicates poor fruit health. 120 fruits were sampled, cut, and imaged to create a dataset for analysis. To classify pulp health based on image data, a hybrid approach is developed with deep learning and machine learning techniques. Specifically, we utilized feature extraction layers from two deep learning models-Inception and ResNet. These models, known for their accuracy in image feature detection and gives intricate details in the pulp texture. The extracted features from the Inception and ResNet models were integrated with a machine learning-based classification layer to identify meshy versus non-meshy pulp. This hybrid model provides an effective solution for detecting presence of the meshy structure from images, facilitating a quick and reliable health assessment of the fruit. This research offers a valuable solution for the dragon fruit processing industry by enabling automated identification of pulp health, ultimately enhancing product standards and reducing the need for manual inspection.

Parasitic contamination of raw salad vegetables in local markets of Dhaka: health risks and hygiene practices of vendors

Salad vegetables are widely eaten raw in Bangladesh because of their high nutritional content and health benefits. However, contamination of salad vegetables with parasites poses a significant health risk. This study aimed to document the parasitic contamination of raw salad vegetables sold in local markets of Dhaka and the role of vendors’ hygiene practices in transmitting parasitic pathogens. 29.6% of the salad vegetables were contaminated with 8 different parasites. Ascaris sp. (20.4%) > Entamoeba sp. (13.0%) > Hymenolepis sp. (11.1%) > Cystoisospora sp. (5.6%) >Hookworm (3.7%), Trichuris trichiura (3.7%) > Taenia sp. (2.8%). Leafy vegetables (coriander 66.7%, mint 44.4%, lettuce 38.9%) were more contaminated than nonleafy vegetables (carrot 11.1%, Tomato 11.1%, cucumber 5.6%). The vendors’ hygiene practices: the habit of washing hands with soap and nail status, and infected vendors were proved to be the statistically significant contributing sources of observed parasitic contamination. The present study demonstrated the presence of infective stages of different pathogenic parasites on the surface of raw salad vegetables. It establishes a relationship between vendors’ hygiene practices and parasite transmission. Eating them may spread vegetable-borne diseases in Dhaka unless adequately cleaned and disinfected prior to consumption. Dhaka Univ. J. Biol. Sci. 34(1): 51-62, 2025 (January)

EVALUATION OF THE PHYSICOCHEMICAL PROPERTIES OF MORINGA LEAVES (Moringa oleifera) IN DIFFERENT PROCESSINGMETHODS

Moringa leaves (Moringa oleifera) are well known for their high nutritional value and extensive health benefits. However, processing methods can significantly affect the essential nutrients in moringa leaves, including moisture, ash, and vitamin C levels. This study aims to evaluate the effects of three processing methods—oven drying, blanching followed by drying, and boiling—on these parameters. The results showed that the moisture content of fresh moringa leaves, initially at 73.2%, significantly decreased after drying (6.91%) and blanching (14.23%), while boiling increased the moisture content to 85.06%. The ash content increased with processing, from 2.61% in fresh leaves to 9.02% after drying, 11% after blanching, and 11.8% after boiling. Vitamin C degradation occurred due to heating, with drying causing a drastic reduction from 32.31 mg/100 g to 8.7 mg/100 g. Blanching better-preserved vitamin C levels (30 mg/100 g), while boiling surprisingly increased the vitamin C content to 49.08 mg/100 g, possibly due to enhanced extraction of compounds from cellular structures into the water. In conclusion, processing methods significantly impact the nutritional quality of moringa leaves. Drying is effective in reducing moisture content for prolonged storage, whereas boiling and blanching better preserve vitamin C content. These findings provide crucial insights for the food and pharmaceutical industries in determining the optimal processing method to maintain the nutritional value of moringa leaves.

Application of Response Surface Methodology for the Extraction of Phytochemicals from Upcycled Kale (Brassica oleracea var. acephala)

Kale (Brassica oleracea) is recognized as a ‘superfood’ among leafy vegetables due to its high carotenoid content and potential health benefits. This study aims to optimize ultrasound-assisted extraction (UAE) to enhance the recovery of carotenoids and other phytochemicals from upcycled kale using response surface methodology. The optimized extraction parameters for carotenoids, i.e., aqueous ethanol as solvent, temperature, and extraction time at a fixed solid-to-solvent ratio, were established using the central composite design. The optimized extraction method was compared with other reported extraction methods for total phenolic content (TPC) and total antioxidant capacity (ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging). Ultra-high-performance liquid chromatography–electrospray ionization–mass spectrometry (UPLC-ESI-MS) analysis was also performed. Under the optimized UAE conditions of 100% ethanol at 57 °C for 30 min, total carotenoid content of 392 µg/g dry weight (DW) was observed, though the predicted carotenoid content was 550 µg/g DW. Under these conditions, TPC, FRAP, and DPPH were 10.5 mg gallic acid equivalents/g DW, 13.9 µmole Trolox equivalence/g DW, and DPPH radical scavenging activity as IC50 of 2.04 ± 0.31 mg/mL, respectively. The UPLC-ESI-MS analysis showed the highest total phytochemicals recovered through microwave-assisted extraction, followed by UAE, compared to other tested extraction methods. In conclusion, the established optimized UAE process significantly enhanced the yield and quality of recovered phytochemicals from upcycled kale.

Analysing the microstructural, mechanical, and functional properties of quinoa-enriched noodles

Abstract Quinoa as a pseudocereal grain is gluten-free with high nutritional value and health benefits, which can be used in the manufacture of functional foods. This research investigates the effect of substitution of wheat flour with different proportions of quinoa flour (at 0%, 10%, 20%, 30%) on microstructural, mechanical, and functional properties of noodles. The incorporation of quinoa flour in noodles improved water and oil absorption and swelling index. In addition, the higher polyphenol content of quinoa compared with wheat enhanced total phenolic content and antioxidant capacity of noodles. Scanning electron microscopy revealed smaller particle sizes in quinoa noodles. Fourier transform infrared analysis highlighted compositional differences between control samples and samples with quinoa flour. With increasing quinoa substitution, both raw and cooked samples exhibited reduced all texture parameters except chewiness and fracture force. In general, noodles with 10% quinoa replacement showed more favourable structural, microscopic, sensory, and chemical characteristics than other samples.

Royal jelly reduced non-rapid eye movement sleep fragmentation and restored sleep stability in diet-induced obese mice

Royal jelly (RJ) is recognized due to its high nutritional value and potential health benefits. Previous research showed that RJ supplementation decreased fat accumulation, resulting in weight loss and improvements in hyperglycemia and insulin resistance in high-fat diet (HFD)-induced obese mice. To expand the weight-reducing properties of RJ, this study aimed to investigate the effects of RJ supplementation on HFD-induced obese mice with impaired sleep stabilization. Over a 20-week period, the C57BL/6J mice were divided into the following dietary groups: normal diet (ND), ND supplemented with 5% lyophilized RJ powder (ND+RJ), HFD, and HFD supplemented with 5% lyophilized RJ powder (HFD+RJ) groups. Compared with the HFD group, the HFD+RJ group exhibited a significant reduction in body weight via a decrease in fat mass. Moreover, much like the ND group, the HFD+RJ group demonstrated improvements in the fragmentation of non-rapid eye movement (NREM) sleep and wakefulness. These processes contributed to the reestablishment of sleep/wake continuity and restored the overall stability of sleep. In contrast, the ND+RJ and ND groups exhibited a similar sleep/wake architecture. Thus, RJ supplementation in the ND demonstrated no substantial effect on sleep/wake. According to these findings, dietary RJ improves the sleep/wake architecture and restores sleep stability. Hence, RJ is a promising dietary component for addressing obesity and restoring sleep stability.

Consumer perceptions towards rabbit meat consumption in Daveyton and Etwatwa areas of Gauteng Province, South Africa

Consumption of rabbit meat has not penetrated the general populace as a credible substitute for chicken, beef and pork which are the most consumed meat types and widely available in the South African supermarkets. Although rabbit meat has a high nutrition content and good health benefits, it is not yet a commonly consumed meat variety in other parts of the country. This study was undertaken to identify consumers’ perceptions towards rabbit meat consumption in Daveyton and Etwatwa area, Gauteng Province of South Africa. A proportionate sampling technique was used to determine the samples for each of the two study areas to select 382 participants from a pull sampling frame of 85000 participants. A semi-structured questionnaire was used to collect primary data by interviewing 382 selected participants. The Statistical Package for Social Science (SPSS), version 28.0, was used to analyse the data. To determine the consumer perception for rabbit meat, a 5-point Likert scale was used. Furthermore, a Principal Component Analysis (PCA) was used to analyse the relationship of the initial variables by extracting significant components. The results of the study showed that 61% of consumers agreed that they do not know where to buy rabbit meat in the study area. When comparing other meat types to rabbit meat in terms of health benefits, freshness, taste, appearance, texture and flavour, 43.6% respondents were neutral. Four PCAs were extracted to be significant and loaded positively indicating that consumers had positive perceptions towards rabbit meat and were represented by: health consciousness, rabbit meat availability, and behavioural considerations; beliefs and social acceptability; social considerations and perception on affordability, and sensory appeal. It is, therefore, recommended that support to the rabbit meat market should be informed by the determinants. The local meat market should initiate more rabbit meat sales in the study area since there is less access to rabbit meat. Key words: Consumers’ perception, rabbit meat, meat consumption, Principal Component Analysis, South Africa