By Seema Patel
Bankruptcy 1: Introduction.- bankruptcy 2: An underutilized tropical plant Psidium cattleianum (Strawberry guava).- bankruptcy three: Opuntia culmination as resource of cheap sensible foods.- bankruptcy four: nutrition and pharmaceutical capability of Carissa genus.- bankruptcy five: Portulaca oleracea: an untapped bioactive repository for overall healthiness amelioration.- bankruptcy 6: Grape seeds: Agro-industrial waste with massive useful meals potential.- bankruptcy 7: most up-to-date and strong entrant to the practical nutrients region: Chia seeds.- bankruptcy eight: Prosopis genus as nutrients and drug repository: Exploring the literature databases.- bankruptcy nine: Resurgence of curiosity in old grain quinoa (Chenopodium quinoa): An appraisal.- bankruptcy 10: A promising CAM healing for a number of cancers: Milk thistle (Silybum).- bankruptcy eleven: Chaga (Inonotus obliquus) mushroom: Nutraceutical review in response to newest findings.
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Extra resources for Emerging bioresources with nutraceutical and pharmaceutical prospects
Food Chem 82:339– 345 Rodriguez-Lerma GK, Gutierrez-Moreno K, Cardenas-Manriguez M, Botello-Alvarez E, JimenezIslas H, Rico-Martinez R, Navarrete-Bolanos JL (2011) Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production. J Food Sci 76:346–352 30 3 Opuntia Fruits as a Source of Inexpensive Functional Food Saenz C, Estevez AM, Sepulveda E, Mecklenburg P (1998) Cactus pear fruit: a new source for a natural sweetener. Plant Foods Hum Nutr 52:141–149 Saénz C, Tapia S, Chávez J, Robert P (2009) Microencapsulation by spray drying of bioactive compounds from cactus pear ( Opuntia ficus indica).
Food Res Int 46:279–285 Moussa-Ayoub TE, El-Samahy SK, Rohn S, Kroh LW (2011a) Flavonols, betacyanins content and antioxidant activity of cactus Opuntia macrorhiza fruits. Food Res Int 44:2169–2174 Moussa-Ayoub TE, El-Samahy SK, Kroh LW, Rohn S (2011b) Identification and quantification of flavonol aglycons in cactus pear ( Opuntia ficus indica) fruit using a commercial pectinase and cellulase preparation. Food Chem 124:1177–1184 Ndhlala R, Kasiyamhuru A, Mupure C, Chitindingu K, Benhura MA, Muchuweti M (2007) Phenolic composition of Flacourtia indica, Opuntia megacantha and Sclerocarya birrea.
The antioxidant activity was stronger in the purple-skinned O. lindheimeri, compared to other varieties owing to the higher total flavonoid content. Ndhlala et al. (2007) assessed the phenolic acid composition of the peel and pulp of the fruits of O. ) Mill and found ferulic acid, caffeic acid and vanillic acid to be the dominant antioxidants. Liu et al. (2009) analyzed the fatty acid makeup of supercritical carbon dioxideextracted seed oil from O. 65 %). Assessment of the seed oil by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay and β-carotene bleaching test showed strong antioxidant activity comparable to ascorbic acid and butylated hydroxytoluene (BHT).