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Preparation and Health Benefits of Rice Beverages From Ethnomedicinal Plants: Case Study in North-East of India
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Vedant Vikrom Borah, Mahua Gupta Choudhury, Probin Phanjom
Several fermented beverages in Arunachal Pradesh are described under Sections 6.2.9–6.2.14. Jumin with taste like fruit-juice, sweet, salty, and sour is a fermented beverage that is prepared by Nocte tribe. The important ingredient for jumin preparation is the gelatinous rice (known as aahu dhan). Tapioca (Manihot esculenta) root is used in the preparation due to its presence of sugar contents. The feedstock (known as bichhi) is prepared by mixing flour of Oryza sativa or Setaria italica with Sala. Sala is prepared by mixing powder of plant parts of various medicinal herbs. The water is added to form the paste and then small cakes are formed. The mixture is kept in the dark for about 7 days to allow fermentation. To the newly prepared cakes, pieces of earlier made cake are mixed. It acts as a source of yeast before mixing with the cooked grains for the preparation of jumin. Then it is covered with a cloth or banana (Musaparadisiaca L.) leaves and kept in a pot in the dark room. The fermentation process can take about one day during summer compared two days during winter [9].
Grains
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Manufacturers leverage fear—a primal emotion that tends to overwhelm the capacity for deliberation—by offering gluten-free products whose ingredients include “tapioca, corn, rice flour, potato starch, and xanthan gum.”62Chapter 13 defines tapioca as cassava starch, which lacks micronutrients.63 Later sections discuss corn and rice’s health effects in prehistory and history. Chapter 13 amasses evidence that the potato (Solanum tuberosum) is the world’s most nourishing food. Like tapioca, however, potato starch is just carbohydrates without additional nutrients.64 Fermented from sucrose, mentioned earlier and discussed in Chapters 2 and 11, xanthan gum lacks nutrients and may impair breathing and digestion.65
Role of Diet in Vitiligo
Published in Vineet Relhan, Vijay Kumar Garg, Sneha Ghunawat, Khushbu Mahajan, Comprehensive Textbook on Vitiligo, 2020
Rachita Misri, Khushbu Mahajan
Celiac disease (CD) and vitiligo may share similar genetic risks. Studies suggest that both CD and vitiligo may be triggered by a common immune system signal associated with a high-gluten diet [33]. Thus, in patients who have both conditions, a gluten-free diet can be considered. Two case reports in patients with vitiligo who were unresponsive to topical agents and phototherapy showed some degree of repigmentation with a gluten-free diet [34,35]. Gluten-free diets (corn, rice, amaranth, arrowroot, buckwheat, flax, millet, quinoa, sorghum, soy, tapioca, flours made from gluten-free grain) are easily available.
Clearance, biodistribution, and neuromodulatory effects of aluminum-based adjuvants. Systematic review and meta-analysis: what do we learn from animal studies?
Published in Critical Reviews in Toxicology, 2022
J.-D. Masson, L. Angrand, G. Badran, R. de Miguel, G. Crépeaux
Adjuvants have been used in human and veterinary vaccines for more than 90 years. Basically, they are substances added to vaccines to enhance the immunogenicity of highly purified antigens that have insufficient immunostimulatory abilities (Di Pasquale et al. 2015). This notion of adjuvant was first conceptualized in the mid-1920s by Gaston Ramon, a French veterinarian who observed on horses that the yield of tetanus and diphtheria anti-sera was higher for animals that had developed an abscess at the injection site (Ramon 1925, 1926; Vogel 2000; Vogel and Hem 2004). By the injection of inactivated toxin with starch oil, bread crumbs, agar, saponin, or tapioca flour, he induced sterile abscesses at the site of injection and increase anti-sera production. The increase in anti-sera production confirmed the hypothesis that a local inflammation produced by “adjuvant” substances (the word adjuvant coming from the Latin word “adjuvare” that means “to help”) localized at the injection site helps the anti-sera response (Di Pasquale et al. 2015).
Tucumã (Astrocaryum aculeatum) extract: phytochemical characterization, acute and subacute oral toxicity studies in Wistar rats
Published in Drug and Chemical Toxicology, 2022
Camille Gaube Guex, Gabriela Buzatti Cassanego, Rafaela Castro Dornelles, Rosana Casoti, Ana Martiele Engelmann, Sabrina Somacal, Roberto Marinho Maciel, Thiago Duarte, Warley de Souza Borges, Cínthia Melazzo de Andrade, Tatiana Emanuelli, Cristiane Cademartori Danesi, Euler Esteves Ribeiro, Liliane de Freitas Bauermann
The tucumã fruits are widely consumed by local population in natura, in sandwiches and tapioca, desserts and ice cream (Oliveira et al. 2018) and they are traditionally used to treat the respiratory system, infections, infestations and is also associated with digestive system disorders (Macía et al. 2011, Agostini-Costa 2018). Many fruits and oleaginous plants extracted from the Amazon are especially rich in compounds with high antioxidant capacity, such as carotenoids, anthocyanins and polyphenols (De Rosso and Mercadante 2007). According to Agostini-Costa (2018) there are several wild species, which have been used for ethno-pharmacological purposes and are traditionally consumed, that need to be better evaluated, including A. aculeatum fruits. In fact, in vitro pharmacological activities have already been described in the literature, such as antimicrobial (Jobim et al. 2014) and cytoprotective (Sagrillo et al. 2015) action. However, in vivo studies regarding this species’ safety and toxicity are still needed to ensure its use by the population. Moreover, toxicity studies are essential to define safe doses for further investigations regarding biological activities. Therefore, due to the lack of data in the current literature, we decided to assess the oral toxicity of tucumã extract in Wistar rats through acute and repeated doses over a 28-day period.
Resistant Maltodextrin and Metabolic Syndrome: A Review
Published in Journal of the American College of Nutrition, 2019
Junaida Astina, Suwimol Sapwarobol
Resistant maltodextrin is produced by debranching the starch structure. Several sources of starch, such as corn, wheat, potato, and tapioca, are used as raw material to produce resistant maltodextrin (12,13). Modification of the starch structure causes resistance to the carbohydrate digestive enzyme. There are several steps in producing resistant maltodextrin. The first step is the dextrinization of moistened starch with acid at 140 to 160 °C, followed by hydrolysis with amylases (14). Hydrolysis at high temperature, with the addition of acid/enzymes, breaks the α-1,4 and α,1-6 glucosidic linkage and generates new aldehyde groups that will be bound to -OH groups of glucose at random positions resulting α,1-2, α,1-3, and other linkages which are indigestible by carbohydrate digestive enzymes (13). The next step is the filtration process to remove the glucose content, followed by decolorization using active carbon and deionization by ion-exchange resin. Last, the resistant maltodextrin will be spray-dried, weighed, and packaged (14).