Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/50425
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dc.contributor.authorAnand, Ajay-
dc.contributor.authorPriyanka, Ukkujuri-
dc.contributor.authorNayak, Vadithe Lakshma-
dc.contributor.authorZehra, Amtul-
dc.contributor.authorBabu, Katragadda Suresh-
dc.contributor.authorTiwari, Ashok Kumar-
dc.date.accessioned2019-09-02T06:15:02Z-
dc.date.available2019-09-02T06:15:02Z-
dc.date.issued2019-03-
dc.identifier.issn0976-0512 (Online); 0976-0504 (Print)-
dc.identifier.urihttp://nopr.niscair.res.in/handle/123456789/50425-
dc.description59-67en_US
dc.description.abstractNymphaea nouchali (Burm. f.) is known as Neel Kamal, Utpal, Kumud and Indeevar in India. Its tuberous rhizome is used for the preparation of various vegetable items, curries and pickles, and is also consumed boiled or roasted. It finds application in folk medicine for the treatment of a number of disease conditions. In this research macro- and micronutrients profiling along with phytochemical analysis of the boiled tuberous rhizome of N.nouchali was carried out. Furthermore, antioxidant activities and antioxidative stress potentials of aqueous methanol extract of boiled tuber were also evaluated. Boiled tuber presents a rich source of carbohydrate, protein, fat, fibres, essential amino acids and fatty acids. Simultaneously, vitamins and minerals were also present in ample amounts. The aqueous methanol extract of boiled tuber contains potent antioxidant phytochemicals. In vitro analysis on HEK-293, CHO and NIH 3T3 cell lines reveal that it effectively quashes H2O2 induced oxidative stress and protects DNA against free radical-induced damage. This research demonstrates that N. nouchali tuber can become an economical dietary adjunct and functional food full of macro- and micronutrient that can help fight against oxidative stress originating due to modern lifestyle induced metabolic disorders. This is the first report presenting nutritional composition and antioxidative stress properties in the boiled tuber of N. nouchali.en_US
dc.language.isoen_USen_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.relation.ispartofseriesInt. cl. (2015.01)- A61K 36/00, A61P 39/00en_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJNPR Vol.10(1) [March 2019]en_US
dc.subjectAntioxidanten_US
dc.subjectAntioxidative stress propertyen_US
dc.subjectDNA damageen_US
dc.subjectNeel kamalen_US
dc.subjectNutritional compositionen_US
dc.subjectNymphaea nouchalien_US
dc.titleNutritional composition and antioxidative stress properties in boiled tuberous rhizome of Neel Kamal (Nymphaea nouchali Burm. f.)en_US
dc.typeArticleen_US
Appears in Collections:IJNPR Vol.10(1) [March 2019]

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