Aim: To analyse the phytochemical and nutrient content of banana peel extract and incorporate in cake to enhance the bioactive properties. Study Design: An experimental design is used as it is used mostly in formulating product, process development, sensory testing, and analysis. Place and Duration of the Study: Department of Clinical Nutrition and Dietetics, PSG College of Arts & Science and Alpha labs technologies, Coimbatore between June 2019 and November 2020. Methodology: Cake was chosen as a product to develop with incorporation of banana peel extract.Nutrient analysis and sensory evaluation was done for the control and sample product. Banana peel extract was obtained by filtration using muslin cloth and processed. Various phytochemical tests were performed and found that alkaloids, terpenoids, saponins, proteins and steroids were present in the peel extract. Results: Phytochemicals like alkaloids, terpenoids, saponins, proteins and steroids were identified in both small and big banana Small banana peels contain more amount of calcium, potassium, and sodium compared to big banana. DPPH values obtained as 0.22. Total antioxidant properties of banana peel were calculated and the value obtained as 0.215. The carbohydrate and fibre content of the cake incorporated with banana peel extract was higher than control product further shelf life is also enhanced. Conclusion: Banana peel extract is a good source of natural food colour as black with positive effect on nutrients. As functional food ingredient,banana peel extract promote human health and also extend the shelf life of the products as it is an antioxidant and antimicrobial natural sources.

Menopause is the natural cessation of a woman's menstrual cycle, and marks the end of fertility. Most women experience menopause by the average age of 52, but pelvic or ovarian damage may cause sudden menopause earlier in life. Genetics or any disease conditions may also lead to early onset of menopause. Perimenopause and post menopause are the two different stages of menopause. The beginning of irregular menses to the first 12 months of amenorrhea is perimenopause and the period after menopause is post menopause. Women experience various physiological and psychological changes during their menopausal period which will affect their quality of life and health. The main objective of this review was to assess the literature concerning the various postmenopausal symptoms and prevalence. In many research they reported that the most common symptoms in menopausal women are somatic symptoms such as hot flushes, heart discomfort, sleep problem, muscle and joint pain. The psychological symptoms like depression, anxiety, irritability, physical and mental exhaustion, sexual problem, bladder problem and dryness of vagina are the urogenital symptoms. The menopause in women is stressful and produces many changes in vital parameters. The low intakes of dietary iron and calcium are common in menopausal women. As a conclusion of this study proper diet, improved life style, self-care, medical support and awareness program can help to reduce the postmenopausal symptoms and increase their quality of life.

Age-associated changes in the brain, injuries such as stroke or traumatic brain injury, mood disorders like depression, substance use disorder, or addiction, and diseases such as Alzheimer’s disease will affect brain health. Some factors affecting brain health cannot be changed, but many lifestyle changes have the potential to make a difference. Dietary patterns have been associated with protective relations to cognitive decline and incident dementia in epidemiological studies. An amalgam of the Mediterranean-DASH diets, called the MIND diet, emphasizes the dietary components and servings linked to neuroprotection and dementia prevention. Analogous to the Mediterranean and DASH diets, the MIND diet score highlights natural plant-based foods and limited intakes of animal foods. The diet uniquely stipulates consumption of green leafy vegetables, other vegetables, berries, nuts, whole grains, olive oil, fish, beans, poultry, and wine, but does not specify high fruit consumption, dairy products, red meat, and fried foods. The MIND diet score was related to a slower rate of cognitive decline, equivalent to 7.5 years of younger age. It was evident that the MIND diet reduces a person’s risk of developing Alzheimer’s disease dementia and also the diet comprises a variety of nutrient sources in the right proportions.