Anti-obesity efficacy of the selected high altitude Himalayan herbs: in vitro studies

Kumar, M. Naveen; Guleria, Shiwani; Chawla, Prince; Khan, Azhar U.; Modi, V.K.; Kumar, Naveen; Kaushik, Ravinder

doi:10.1007/s13197-020-04341-5

Cited by 18 publications

(31 citation statements)

References 21 publications

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“…Awareness among consumers toward foods with less or no synthetic or chemical preservatives gave a new side for exploration of naturally produced antimicrobials compound for food preservation (Sharma et al., 2016b). The addition of herbal extracts could be a good approach to gain health benefits (Kumar et al., 2020; Mehra et al., 2020). This herbal plant showed antioxidant, gastric antiulcer activity, antibacterial, antifungal, antiviral, immuno‐stimulant activities, antitumor, antimutagenic, anti‐stress, and antibacterial activities.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Mittal

Thakur

Kaushik

et al. 2020

J. Food Process. Preserv.

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Fruit yoghurt with tulsi enhance the nutritional value and satisfy rising demands for healthy food products. Three different concentrations of TLE (0.5%, 1%, and 1.5%); and apple pulp (10%) were used for the formulation of herbal fruit yoghurt. The enriched milk (26.42-28.58 min) showed lower heat stability than that of control (29.80 min), however, sufficient to withstand sterilization treatment up to 1% TLE addition. Furthermore, physicochemical properties viz. pH, water holding capacity, acidity, moisture, water activity, setting time, and whey-off experiment were not affected significantly (p > .05) in comparison to control yoghurt. The tulsi addition significantly (p < .05) increased (from 32.43% to 45.47% inhibition) the antioxidant activity of yoghurt. The firmness of herbal fruit yoghurt was decreased than control yoghurt. Sensory scores were decreased with an increase in the concentration of TLE (88.75 to 85.14) in comparison to control (91.96), however, yoghurt was suitable for consumption up to 1% TLE. Practical applications Dahi, Tulsi, and fruit mix are considered as religious food and known as Panchamrite. Yoghurt is considered as western dahi in India, however, no such mixture is tried with yoghurt. Therefore, the feasibility of yoghurt with tulsi and apple was carried out, as yoghurt has higher health benefits even than tulsi. A good quality yoghurt was developed using tulsi and apple pulp, therefore, it will capture a huge place in the Indian market.

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Section: Introductionmentioning

confidence: 99%

Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Mittal

Thakur

Kaushik

et al. 2020

J. Food Process. Preserv.

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“…It was observed that 80 μg/mL concentration showed a significantly (P < 0.005) higher inhibition effect of 76.00% and IC 50 46.34 compared with other concentrations 60 μg mL −1 , 40 μg mL −1 , and 20 μg mL −1 that showed the following results 53.90%, 43.00%, and 37.50%, respectively. Kumar et al (2020) reported in a study that Andrographis paniculata shows a significantly (P < 0.005) lower (%) inhibition assay and IC 50 (3.29% and 0.68). The main mechanisms shown by the Nigella sativa seeds help to decrease the digestion of glucose and carbohydrate, which target to reduce postprandial hyperglycemia (Akhilnath et al, 2019).…”

Section: Amylase Inhibition Assaymentioning

confidence: 92%

“…Lipase inhibitory assay of the extracts was performed using the method given by Kumar et al . (2020). The solution of the substrate was made in 0.1 M TES buffer (9 mL) (pH 7.0) by mixing 10 mg of lecithin, 5 mg of sodium cholate, and 80 mg of glycerol trioleate.…”

Section: Methodsmentioning

confidence: 99%

“…The main mechanisms shown by the Nigella sativa seeds help to decrease the digestion of glucose and carbohydrate, which target to reduce postprandial hyperglycemia (Akhilnath et al, 2019). It International Journal of Food Science and Technology 2023 also helps to reduce the hydrolysis process in the enzymatic reaction of carbohydrate complexes (Kumar et al, 2020).…”

Section: Amylase Inhibition Assaymentioning

confidence: 99%

“…The percentage of glucose movement is significantly (P < 0.005) lower (53%) in Nigella sativa seeds synthesised CuNPs compared with control (61%) at 120 min. The main mechanism behind these Nigella sativa seeds synthesised CuNPs show the quenching property with the glucose molecules, which helps to improve glucose uptake due to glucose level reduction (Kumar et al, 2020(Kumar et al, , 2022.…”

Section: Glucose Assaymentioning

confidence: 99%

See 2 more Smart Citations

Green synthesis of copper nanoparticles fromNigella sativaseed extract and evaluation of their antibacterial and antiobesity activity

Kumar

Kaushik

Kumar

et al. 2023

Int J of Food Sci Tech

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In this study, the copper nanoparticles were synthesized using various concentrations (5%, 6 %, 8%, and 10%) of Nigella sativa seed extracts, and their antibacterial and antiobesity effect was evaluated. The optimum particle size (98.23 nm) of nanoparticles was obtained at an extract concentration of 8%. FTIR results confirmed the functional groups responsible for copper ion reduction, The synthesized nanoparticles exhibited high antibacterial activity against Pseudomonas aeruginosa and Escherichia coli having inhibition zone of 25 mm and 24 mm, respectively. Significantly (P < 0.005) percent lipase and amylase inhibition assay of copper nanoparticles confirmed their antiobesity activities.

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Exploring the natural efficacy of spirulina powder for combating obesity, diabetes, and inflammation

Krishnan,

Kaushik,

Kumar

et al. 2024

J Sci Food Agric

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BACKGROUNDAn increasing incidence of metabolic disorders emphasizes the need to explore natural treatments. Spirulina, a microalga with a rich nutrient profile, offers a promising solution for obesity, diabetes, and inflammation. This study provides a meticulous analysis of spirulina powder, evaluating its physicochemical attributes and technofunctional properties through the use of advanced analytical techniques.RESULTSSpirulina powder demonstrated strong flowability, substantial water and oil absorption capacity, and moderate foaming characteristics. The ethanolic extract of spirulina was found to be a repository of phenolic (6.93 mg GAE/g) and flavonoid (7.17 mg QE/g) compounds, manifesting considerable antioxidant activity with a 58.49 g kg−1 inhibition of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radicals. The extract also exhibited pronounced inhibitory effects on lipase and amylase enzymes, with inhibition percentages of 72.05 g kg−1 and 70.28 g kg−1, respectively, and displayed a glucose retention capacity of 1.28 mg dL−1 (68.52 g kg−1) in a dialysis membrane assay. These results suggest its efficacy in modulating obesity and glycemic control. The powder also showed a potent anti‐inflammatory response by mitigating protein denaturation.CONCLUSIONSpirulina powder is a potent natural agent with multiple health benefits, meriting its incorporation into functional foods. It could be suitable for application in the food industry, offering a natural strategy to combat metabolic diseases. This research adds to the scientific literature on spirulina, paving the way for future research into its utilization. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Anti-obesity efficacy of the selected high altitude Himalayan herbs: in vitro studies

Cited by 18 publications

References 21 publications

Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Green synthesis of copper nanoparticles fromNigella sativaseed extract and evaluation of their antibacterial and antiobesity activity

Exploring the natural efficacy of spirulina powder for combating obesity, diabetes, and inflammation

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