Oxidative stress is an unbalanced redox state caused due to high concentration of reactive species and comparatively a very lower concentration of endogenous antioxidants in the body. When established, oxidative stress can disrupt cell structure and protein conformation and even damage genetic materials. Considering the degree of damage that oxidative stress can cause and the lack of promising treatment, preventing its onset is the best possible solution. Nutraceuticals, food or their extract that provides an added health benefit along with nutrition, can be used to prevent oxidative stress. An entire class of nutraceuticals are known for their inherent antioxidant properties, which can be included in our daily diet to prevent the occurrence of oxidative stress. Regulatory consumption of nutraceuticals can maintain a stable redox state, and thus prevents oxidative stress. In addition to managing oxidative stress, nutraceuticals can also help to control conditions like diabetes, neurodegeneration, cancer, organ inflammation, cardiovascular diseases, and other such conditions which are caused due to cellular oxidation. This review highlights the potential nutraceutical effect of several food and supplements which with further research along with genetic analysis can pave the road for nutrigenomics. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s43450-022-00246-w.

No abstract

Introduction: Betel (Areca) nut intake, one of the most common oral chewing habits in the world, has been linked to the development of oral cancer, with India having an alarming situation with the highest number of registered oral cancer cases in the world. Method: A cross-sectional analysis was done among the young population of Meghalaya in the North Eastern Region of India, where this habit is prevalent. A questionnaire for on-ground data collection was administered to a total of n = 315 participants of both sexes from institutions in and near Shillong, Meghalaya. The relationship of this habit with social structure, knowledge, attitude, and risk perception was done. Result: A high prevalence rate of 78.09% was found among the school and undergraduate students from Shillong urban and adjoining rural areas for betel nut (BN) chewing with a higher female to male BN chewing ratio. This habit usually starts at the school level and persists for life. Peer pressure, lack of awareness, habituated families, and strong cultural linkage encourage children and adolescents to start chewing BN at an age as early as of 10 years. Lack of adequate awareness programs highlighting the ill-effects of BN and associated masticatory substances adds to the problem. Conclusion: Strategic, structured region-specific multifaceted awareness programs highlighting the potential health risks from uncontrolled, habitual usage of Areca nut has been proposed to prevent initiation of this habit.

In recent years, emphasis is being given to frugal affordable and sustainable innovations. This article advocates the potential of frugal products characterised with robust product functionality especially in low resource settings in the healthcare and education sectors so that benefits of science can reach the masses. Frugal innovation does not mean compromising the quality, but it is to be able to apply science to get the desirable result in the given conditions. The article discusses some recent innovative frugal products and their comparisons to conventionally used technologies. It elaborates on two innovations, Foldscope and Paperfuge which are frugal alternatives to microscope and centrifuge respectively with potential applications in diagnostics, research, and education especially in developing economies.

Prebiotics facilitates the growth of microorganisms, which makes a healthy gut microbiota, hence known as food for probiotics. They also lower the risk of inflammation and oxidative damage in the gut. Gut enzymes cannot digest prebiotics, so gut microbiota uses their own enzymes to ferment them. Upon their fermentation, SCFAs are produced, which helps to lower the level of pathogenic species. Primary prebiotic sources are carbohydrate-based like inulin, which are present in fiber-based foods. Prebiotics are an essential part of a healthy diet, but their primary sources have a limitation to their consumption. Maintaining a healthy lifestyle through a healthy diet is the key focus in Ayurveda. It highlights the use of non-carbohydrate sources of prebiotics like curcumin, triphala, anthocyanin, licorice, and other such phytochemicals, spices, and supplements. It also describes the health benefits of all the individual components of a balanced meal and their prebiotic potential.