Journal Scope
Inventi Rapid/Impact: Nutraceuticals is the peer reviewed journal of Pharmaceutical Sciences. This journal’s paper describe the combination of nutrition with pharmaceutical process to provide health and medical related benefits. The research and review paper under this journal has the critical evaluation of research on nutraceuticals which are helpful to healthcare providers and researchers also focus on development, efficacy, and marketing of nutraceuticals products.
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FORMULATION & EVALUATION OF HERBAL JELLY OF ALOE VERA
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A N Merekar*, S A Nirmal, S R Pattan, S K Parjane, N S Dighe, S S
Dengale
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Aloe vera juice is very important medicinally & is administered as a nutrient in various dosage forms. In current study A.vera juice chocolate were prepared because chocolates are more acceptable may be in children. Juice from A.vera leaves was removed naturally & with the addition of suitable excipients, chocolate was prepared. Prepared chocolate were checked for stability & presence of various secondary metabolites. It is found that A.vera juice chocolate were stable & can prove a good alternative for existing A.vera preparations....
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NEUTRACEUTICALS IN THE MANAGEMENT OF DIABETES-INDUCED COGNITIVE DYSFUNCTION: A REVIEW OF MECHANISTIC AND CLINICAL EVIDENCE
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Shirish P. Jain*, Dinesh M. Sakarkar
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Recent estimates indicate that around 200 million people suffer from diabetes mellitus, making it the most common serious metabolic disorder worldwide [1]. Diabetes is characterized by hyperglycemia due to insufficient availability of, or insensitivity to insulin and is associated with slowly progressive end organ damage in the eyes, kidneys, blood vessels, heart and peripheral nerves, as well as in the brain. The current pharmacotherapeutic line presents many limitations as far as the efficacy, adverse effects and reversal rate in case of diabetic cognitive deficits in clinic. As oxidative stress plays pivotal role in the etiogenesis of cognitive deficit, antioxidants from natural origin particularly neutraceuticals are drawing attention of many researchers. . It is now well known fact that neutraceuticals can help in cognitive deficit acting not only through its antioxidant value but also demonstrate many potential avenues to overcome the clinical limitations of cognition enhancers. Present review is an attempt to throw light on the mechanistic approaches towards the diabetic cognitive deficits to have better understanding towards the route cause and thereby the treatment approach....
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FREE RADICAL SCASVENGING ACTIVITY OF ALPINIA GALANGAL AND CURCUMA AROMATICA RHIZOMES
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Srividya A.R*., Dhanabal S.P.Divya Teja N ., Apurva V. Chavda, Harika. Pavuluri, Sridevi. Pavuluri, Girish Chandra. Nallamothu,Vishnuvarthan V.J.B.
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Aim: To determine the antioxidant activity of 50 % hydro alcoholic extract of Alpinia galangal and Curcuma zedoaria
Setting and design: In vitro antioxidant methods
Methods: DPPH method, ABTS radical scavenging method, Lipid peroxidation (LPO) assay, Nitric oxide radical inhibition activity, Alkaline DMSO method, Total antioxidant capacity by phosphomolybdenum method.
Result: 50 % hydro alcoholic extract of Curcuma zedoaria found to possess potent antioxidant activity in Nitric oxide , ABTS and Lipid peroxidation method, total antioxidant capacity, Reducing power ability. 50 % hydro alcoholic extract of Alpinia galangal found to possess more antioxidant activity in DPPH, Alkaline DMSO method and Nitric oxide method reducing power ability.
Conclusion: It will be worth to carry out various biological activities against various disease in which free radicals are considered as the dominant role in causing the disease...
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PHYSICO-CHEMICAL PROPERTIES OF KULFI SUPPLEMENTED WITH COENCAPSULATED LACTOBACILLUS HELVETICUS 194
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M R Sahitya, K Kondal Reddy, P V Mallikarjun Reddy, T Madhava Rao, K Narasaiah
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The present study was done to evaluate the effect of co-encapsulation of probiotic organism namely, Lactobacillus helveticus 194 along with commercial prebiotic sugars (FOS) on changes in pH and titratable acidity and meltdown values of kulfi, analyzed during 90 days of frozen storage (-20°C) at fifteen days interval. Co-encapsulation of probiotics @ 8.75 log10cfu/g together with 3% prebiotic sugars (FOS) was made by extrusion method using 2% sodium alginate solution. Three categories of kulfi mixes of 2.5 Kg each were formulated as per standard method. Control kulfi was made without supplementing probiotics in the kulfi mix, treatment I was supplemented with encapsulated Lactobacillus helveticus 194 (@ 8.75 log 10 cfu/g), treatment II was supplemented with non encapsulated Lactobacillus helveticus 194 (@ 8.66 log 10 cfu/g. The results showed that the mean pH values of probiotic kulfi decreased from initial day to 90 days, whereas the mean titratable acidity values and mean melt down rate values increased from initial day to 90 days of frozen storage....
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EFFECT OF CO-ENCAPSULATION OF PROBIOTICS WITH PREBIOTICS ON THE SENSORY ATTRIBUTES IN KULFI DURING FROZEN STORAGE
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M R Sahitya, K Kondal Reddy, T Madhava Rao, P V Mallikarjun Reddy, K Sudhakar
Reddy, K Narasaiah
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In the present study the effect of co-encapsulation of probiotic organism Lactobacillus helveticus 194 with prebiotics (FOS) in kulfi was studied on the sensory attributes during frozen storage. Co-encapsulation of probiotics (1×107cfu/g) with prebiotic (3% FOS) was done with extrusion method using 2% alginate. Three lots of kulfi mixes each of 2.5 kgs were prepared i.e. kulfi prepared without supplementing any probiotics was kept as a control, treatment I - kulfi suuplemented with encapsulated Lactobacillus helveticus 194 (@ 8.75 log 10 cfu/g), treatment II - kulfi supplemented with non encapsulated Lactobacillus helveticus 194 (@ 8.66 log 10 cfu/g). Sensory evaluation of kulfi samples was done using 9 point hedonic scale. No significant difference was observed in terms of colour and appearance, flavor and taste, body and texture and overall acceptablility of kulfi samples supplemented either with co-encapsulated or non encapsulated probiotic bacteria but higher sensory scores have been observed in probiotic kulfi samples supplemented with co-encapsulated probiotics than non encapsulated probiotics. This study has shown that co-encapsulation of probiotic bacteria has no significant effect on sensory properties of kulfi, further the addition of co-encapsulated probiotic organisms increased the sensory profile of the product than non encapsulated ones....
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NUTRACEUTICAL INTERVENTIONS FOR PROMOTING HEALTHY AGING IN INVERTEBRATE MODELS
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Yuqing Dong, Sujay Guha, Xiaoping Sun, Min Cao, Xiaoxia Wang, Sige Zou
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Aging is a complex and inevitable biological process that is associated with numerous chronically debilitating health effects.
Development of effective interventions for promoting healthy aging is an active but challenging area of research. Mechanistic
studies in various model organisms, noticeably two invertebrates, Caenorhabditis elegans and Drosophila melanogaster, have
identified many genes and pathways as well as dietary interventions that modulate lifespan and healthspan. These studies have
shed light on some of the mechanisms involved in aging processes and provide valuable guidance for developing efficacious aging
interventions. Nutraceuticals made from various plants contain a significant amount of phytochemicals with diverse biological
activities. Phytochemicals can modulate many signaling pathways that exert numerous health benefits, such as reducing cancer
incidence and inflammation, and promoting healthy aging. In this paper, we outline the current progress in aging intervention
studies using nutraceuticals from an evolutionary perspective in invertebrate models....
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E- ISSN: 0976-3872
Inventi Rapid Nutraceuticals
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Frequency:
E- ISSN: 0976-3872
RI Factor- 1.53
Abstracted/ Indexed in: Index Copernicus, Ulrich’s International Periodical Directory & Google Scholar, SCIRUS, Journal Seek (Genamics), PSOAR, getCITED, JOURNAL directory
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