eChapters

Abstract

The aim is to review the potential health benefits of minor millet. There is in need to identify newer sources of nutraceuticals and other natural and nutritional materials with the desirable functional characteristics. They are an important staple food in India for people of low income groups. Minor millet is rich in several nutrients as well as non-nutrients such as phenols. Nutritionally, its importance is well recognised because of its high content of calcium (0.38%), dietary fiber (18%) and phenolic compounds (0.3-3%). Minor millets, one of the cereals are known for several health benefits including its polyphenol and dietary fiber contents. Health beneficial effects include anti-diabetic, anti-tumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties. The energy of minor millets is greater than other cereals and nearly equal to that of brown rice because the lipid content is generally higher (3 to 6%). This review deals with the nature of polyphenols and dietary fiber of minor millets and their role with respect to the health benefits associated with millet.

9.1. Introduction
The three basic need for human survival are- food, clothing and shelter. The requirement of food comes first. Human are omnivorous. They eat mainly natural foods. Before 5000 years ago, cereals were the main food for all civilization and then the complexity of life began to make appearing with the advent of industrialization, flourishing of industry and commerce. Unpolished grains were utilised at first, but in contemporary civilisation, we have begun to prepare them, which results in the loss of essential nutrients. The intake of meats, processed meals, and sugary goods has grown while the general intake of cereals has decreased. People now lack vital nutrients as a result of the departure from natural diets. People began to realise a few years ago that health is a significant concern in addition to flavour, convenience, and quality value. They have thus begun taking nutritional vitamin supplements to make up for the nutrients lost from processed meals. People are increasingly opting for natural nutraceuticals in capsules and tablets, a trend known as medicalization in nutrition, instead of relying on natural food items. Hippocrates emphasized the connection between food and medicine, stating that healthy foods has a strong therapeutic advantages. The ancient Indian medical system known as Ayurveda places a strong focus on the functioning of diet and nutraceuticals in both health and illness.
9.2. What are Nutraceuticals
Stephen De Felice, the founder and chief executive of the Foundation for Innovation in Medicine (FIM), first used the term “nutraceuticals” in 1989 to refer to the broad category of medicines and nutrition. Nutraceuticals are foods or dietary components that not only offer nourishment and energy but also significantly contribute to regulating and preserving the regular physiological processes that keep people healthy. Nutraceuticals included processed meals such as cereal-grains, soups or stews, genetically engineered foodstuffs, herbal items, nutritional supplements, and extracted nutrients. People are increasingly concerned about their healthy wellbeing these days. However, these include a hectic, sedentary lifestyle, unhealthy eating patterns, body image issues, and being afflicted by a number of illnesses. These are the factors driving the global nutraceutical market’s expansion and generating a lot of interest. Numerous health issues of the century, including cancer, type 2 diabetes, heart disease, inflammation, oxidative stress, constipation, and more, can be fought off with the use of these nutraceuticals. Overall, nutraceuticals bring an entirely novel phase in medical science and assist the food companies to promote more creative research strategies. (Dudeja and Gupta, 2017)).

Introduction

Citrus fruits are acidic, exotic fruits with juicy, bitter, fruit segments inside. Citrus fruits commonly originated in tropical and sub-tropical regions of the world. They have long been valued as part of a nutritious and tasty diet. The f lavours provided by citrus are among the most preferred in the world, and it is increasingly evident that citrus not only tastes good, but is also good for people. Citrus fruits have certain therapeutic properties such as antitumor, anti-inflammatory and anticancer, due to phytovitamins and nutrients present in them.

Bio-active compounds having beneficial health effect on human beings from terrestrial and marine sources are considered as “Nutraceuticals”. Nutraceuticals from marine origin are proved to have wide range of therapeutic effects viz., anti-obesity, immune enhancement, natural antioxidant, cardio protective, anti-diabetic, anti-inflammatory effects. These natural products do not have any side effects contradictory to many medicines available today, hence have attracted global market. Microencapsulation technique has been considered as one of the unique methods to encapsulate the bio-active compounds for target delivery. Importance and application of nutraceuticals from marine origin are highlighted.

Introduction

World over in the recent past, research in nutraceuticals has shown continuous growth and the progressive approach is aimed at identifying the potential nutraceutical compounds which are having health benefits in human beings. Awareness among the people is the prime reason for the growing demand for nutraceuticals.Today people are more aware about the nutrition and related health problems. Recently, researchers across the globe are exploring the possibilities to extract and isolate bio-active compounds from both terrestrial and marine sources.

1. Introduction

In this era of genomics, proteomics and metabolomics the challenge in nutritional science is to clarify human nutrient requirements and design nutritional strategies to promote health and functional longevity. Our ancient Indian belief that ‘we are what we ate’ and our future health as individuals may well depend upon what we eat today. Plant-based dietary antioxidants are believed to have an important role in the maintenance of human health because our endogenous antioxidants provide insufficient protection against the constant and unavoidable challenge of reactive oxygen species (ROS). We have various endogenous defense chemicals but they are inadequate to prevent oxidative damage that makes human system prone to various degenerative diseases. Hence, it is necessary for increased intake of dietary nutraceuticals that may help maintain the balance between oxidants and antioxidants, slow age-related changes, and prevent onset of degenerative diseases.

SYNOPSIS

There is an increasing awareness about quality of food among consumers all over the world. Organically produced food is considered to be nutritionally superior, but the available information is not conclusive.

Abstract
The cultivation of grain legumes is expanding globally because of their diverse applications as food for humans, feed for livestock, and raw materials for industrial purposes. Legumes contribute significantly to sustainable agricultural practices due to their unique ability to fix atmospheric nitrogen through symbiosis with rhizobia bacteria in their root nodules. Incorporating legumes into cropping systems in place of traditional cereal-cereal rotations can significantly enhance agricultural sustainability due to their multiple benefits. Their role in nutrient cycling, particularly nitrogen and phosphorus, ensures that subsequent crops benefit from improved soil nutrient availability, making legumes an essential component of crop rotations and intercropping systems. Additionally, legumes improve soil structure, organic matter content, and decrease the environmental impact associated with excessive fertilizer use, such as greenhouse gas emissions and water pollution. With the increasing demand for plant-based foods and the economic challenges of fertilizing cereal crops, grain legumes are anticipated to play a more prominent role in cropping systems, especially in regions where fertilizer availability and affordability are limited. It includes studies on improving nitrogen fixation efficiency, enhancing phosphorus uptake, and developing varieties that are better adapted to specific environmental conditions and cropping systems. Additionally, there is a need to identify the most suitable legume species and varieties for different regions and cropping patterns to ensure maximum productivity and sustainability.
Keywords: Climate change mitigation, Grain legumes, N fixation, P availability, Soil organic carbon

Previous Year Questions

1. Discuss the iron and protein malnutrition in India. Describe the dietary pattern for mitigating the above-said malnutrition. (15M, IFoS-2022)

2. What is protein energy malnutrition? Give micronutrient deficiency in women and children. (20M, CSE 2017)

3. How are vitamins classified? Name the blood clotting vitamin. Give its various functions and sources. (10M, 150W, CSE 2019)

4. What do you mean by nutrient deficiency? Explain the micro-nutrient deficiency in context of work capacity of women and children. (12.5M, CSE 2015)

The foods we eat contain nutrients. Nutrients are substances required by the body to perform its basic functions. Nutrients must be obtained from diet, since the human body does not synthesize them. Nutrients are used to produce energy, detect and respond to environmental surroundings, move, excrete wastes, respire (breathe), grow, and reproduce. There are six classes of nutrients required for the body to function and maintain overall health. These are carbohydrates, lipids, proteins, water, vitamins, and minerals. Foods also contain non-nutrients that may be harmful (such as cholesterol, dyes, and preservatives) or beneficial (such as antioxidants). Nutrients that are needed in large amounts are called macro-nutrients. There are three classes of macro-nutrients: carbohydrates, lipids, and proteins. These can be metabolically processed into cellular energy. Micro-nutrients are nutrients required by the body in lesser amounts, but are still essential for carrying out bodily functions. Micro-nutrients include all the essential minerals and vitamins. There are sixteen essential minerals and thirteen vitamins.

Pineapple is considered as one of the important tropical fruits which are extremely demanded in the international market. This is due to its various quality characteristics like sweeter taste, blemish-free flesh, a cylinder shape with golden yellow pulp, a very pleasant aroma when ripe, low acidity, and a longer shelf life compared to other varieties (Banful et al., 2011; Malezieux et al., 2003). Pineapple can grow well in low as well as high fertile soil but the best production is obtained with high fertile soils. Souza et al. (2007) found that a fruit’s weight is directly correlated with the plant vigour at the time of f loral differentiation with a minimum D-leaf length. Therefore, it is proved by Souza et al. (2007) that nutrients play animportant role in pineapple cultivation to increase the growth and yield of the crop. It is also noted that the pineapple plants have a large nutrient uptake demand, especially for potassium, followed by nitrogen, calcium, magnesium, sulphur, and phosphorus.

The focus on pineapple production should not only aim for stable volumes but also sustainable growth while maintaining quality standards amidst a growing population. The ‘Green Revolution’ with high inputs has plateaued, emphasizing the need for a natural balance to sustain life and property. Effective plant nutrient management is crucial for environmental, economic, and social reasons. Pineapple’s nutrient requirements, high in nitrogen (N), potassium (K), and iron (Fe), with lower needs for phosphorus (P) and calcium (Ca), make soil organic matter desirable. Repeated cultivation exhausts soil nutrient reserves, leading to decreased yields. Heavy synthetic fertilizer use may cause soil impaction and acidification. Combining organic manure with chemical fertilizers is recommended for profitable and sustainable crop production while preserving soil fertility. However, excessive nitrogen application poses health risks. As farmers transition to organic farming, the negative impact of inorganic fertilizers on pineapple size, yield, and quality is evident.

Introduction

Nutrition is the fundamental pillar of life and an essential foundation of human and national development. Rightfrom the earliest stage of human development, the fetal stage, at birth, infancy, childhood, adolescence, adulthood and old age, nutrition forms the basis for survival, performance, mental and physical development & economic and social development.Nutritional deficiencies during pregnancy, fetal and early postnatal life can have a negative impact not only on the subsequent growth and development but can also lead to changes in metabolic regulation and homeostasis.

The exploration of facts about healthy and nutritious food has increased over the years. The advent of advance scientific tools has elucidated facts regarding the role of diet or nutrients in regulating gene expression (Sales et al., 2014). Various studies based on molecular interactions in food has revealed that many dietary components such as proteins, carbohydrates, fats, minerals, vitamins and phyto-constituents has the tendency to regulate gene expression.

4.1. Introduction
The food is the main factor known to affect the health of an individual. By interference in the protein synthesis, function and metabolites and alteration in genome expression, the healthy condition must be altered to diseased condition. Side by side we can say that the dietary component directly or indirectly modulates the molecular fingerprint and understanding of which is dealt with nutrigenomics. So, by modulation of a particular gene for a specific disease by nutrition, we can prevent the specific disease and promote the health of a population. Consuming fruits and vegetables on a regular basis has been linked to better health outcomes and diminution of several chronic or life style linked diseases.
Concept of Nutritional Genomics
After completion of human genome sequencing, the unique term “Nutritional genomics” tends to replace the old term “Nutrient-gene interaction”. It has been stated that so many polymorphism can influence protein structure and function. There are several regulatory sites where nutrients can impact the flow of genetic information. The two components of the nutritional genomics field are nutrigenomics, which studies how dietary components interact with the genome to regulate changes in proteins and other metabolism, and nutrigenetics, which determines how dietary components affect genetic variations. (Farhud et al., 2010). Nutrients are as environmental influences can interact with genetic material. It is commonly known that DNA metabolism and repair require a range of dietary elements that serve as cofactors or substrates in metabolic pathways. However, little is known about how cofactors and/or micronutrient excess or deficiency affect the accuracy of DNA replication and repair (Caroline and Fenech, 2008). The response to a particular nutrient, which is determined by the individual genotype, must also be taken into consideration, even though the nutrients can influence the development of a particular phenotypic.

Abstract

Nutrition and genetics both have very crucial role in human health and in development of chronic diseases such as cancer, osteoporosis, diabetes and cardiovascular diseases. Difference between individuals in response to dietary intervention is a well-known phenomenon in nutrition research (Ordovas, 2008).The effect of dietary changes on phenotypes such as blood cholesterol, body weight and blood pressure can differ significantly between individuals (Ordovas et al., 2007). Various bioprocess i.e. ingestion, absorption, digestion, transport, metabolism and excretion of nutrients and food bioactive components in human body is carried out through proteins such as enzymes, receptors, transporters, ion channels and hormones. Genetic variation leads to altered production and affect functional properties of these proteins. Furthermore nutritional efficacy is also different among different individuals which might be affected by nutritional status. Thus diet and gene expression are interrelated and have a mutual effect on physiology of human body.

Introduction

The dairy farmers mostly keep cows (indigenous and crossbred) along with few buffaloes for milk production. However, the genetic potential of the dairy animals is exploited fully, when they are fed with well balanced ration. Further, as feed cost is around 75% of the total cost of production, the success of the dairy farming depends not only on the quality of the ration, but also on the economy of the ration. Therefore, knowledge on the feeds and feeding of dairy animals is highly essential.

What is Feed?

Feed may be defined as supplementation of nutrients for development, maintenance and operation of day to day activities by animals.

Introduction

Nutrition is the study of how food and nutrients affect the body’s health and well-being. It encompasses all aspects of food, from the food production, processing, consumption and digestion by the body. A balanced diet included all the essential nutrients such as carbohydrates, protein, fat, vitamins and minerals for maintaining good health. The recommended daily intake of nutrients varies depending on the age, gender and physical activity of a person. The nutritional need also varies depending on the lifestyle and medical condition of a person. The nutrition facts are based on recommended daily intakes for various nutrients, which vary based on factors such as age, sex, and physical activity. These facts are given on food packaging or label, providing important information on the serving size, calories, macronutrients and micronutrients, and other ingredients.

Nutrition labels are mainly intended to guide the consumer in food selection. Nutrition information provided on labels must be true and should not mislead consumers. Nutrition labelling regulations are provided by countries to help manufacturers. The Codex guidelines on Nutrition Labelling provide guidance to member countries to develop or update their national regulations and to encourage harmonization of national standards with international standards. According to it, no food should be described or presented in false, misleading or deceptive way. Nutrition labelling cannot solve nutrition problems, instead it is one of the elements of nutrition policy.

11.1. Nutrition Facts

Nutrition Facts means the nutritional information required for most of the packaged food in many countries giving the energy value and nutrients contained in the food. Nutrition facts labels are required by regulation similar to other types of food labels. It provides detailed information on the nutrient content of the food such as the amount of fat, sugar, sodium and dietary fiber.

1.    The predominant form of fat within fat (adipose) tissue is stored in humans in the form of

(a) Glycogen

(b) Triglycerides

(c) Diglycerides

(d) Monoglycerides

2.    The Thermic Effect of food refers to

(a) The ‘heat’ one feels from eating a chili pepper

(b) The amounts of energy the body spents to process, use and store

(c) The benefits of eating warm foods in cold weather

(d) All of the above

    1.    Nutrients : Chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body’s tissues. Nutrients may also reduce the risks of some diseases.
    2.    Carbohydrate, fat, and protein are sometimes called macronutrients because the body requires them in relatively large amounts (many grams daily). In contrast, vitamins and minerals are micronutrients, required only in small amounts (milligrams or micrograms daily).
    3.    The international unit for measuring food energy is the joule, a measure of work energy. To convert kcalories to kilojoules, multiply by 4.2; to convert kilojoules to kcalories, multiply by 0.24.
    4.    Essential nutrients : Nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs; also called indispensable nutrients. About 40 nutrients are currently known to be essential for human beings. Energy-yielding nutrients: the nutrients that break down to yield energy the body can use: