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<p><strong>Nutritional composition and antioxidative stress properties in boiled tuberous rhizome of <em>Neel Kamal</em> (<em>Nymphaea nouchali</em> Burm. f.)</strong></p>

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Title Statement <p><strong>Nutritional composition and antioxidative stress properties in boiled tuberous rhizome of <em>Neel Kamal</em> (<em>Nymphaea nouchali</em> Burm. f.)</strong></p>
 
Added Entry - Uncontrolled Name Anand, Ajay ; Centre for Natural Products & Traditional Knowledge, Academy of Scientific & Innovative Research, CSIR-Indian Institute of Chemical Technology, Hyderabad-500 007 (India)
Priyanka, Ukkujuri ; Centre for Natural Products & Traditional Knowledge, CSIR-Indian Institute of Chemical Technology, Hyderabad-500 007 (India)
Nayak, Vadithe Lakshma; Centre for Natural Products & Traditional Knowledge, CSIR-Indian Institute of Chemical Technology, Hyderabad-500 007 (India)
Zehra, Amtul ; Centre for Natural Products & Traditional Knowledge, CSIR-Indian Institute of Chemical Technology, Hyderabad-500 007 (India)
Babu, Katragadda Suresh; Centre for Natural Products & Traditional Knowledge, CSIR-Indian Institute of Chemical Technology, Hyderabad-500 007 (India)
Tiwari, Ashok Kumar; Centre for Natural Products & Traditional Knowledge, Academy of Scientific & Innovative Research, CSIR-Indian Institute of Chemical Technology, Hyderabad-500 007 (India)
CSIR net work program grant under NaPAHA project (CSC-0130).
 
Uncontrolled Index Term Natural Products; Functional food; nutritional profiles; oxidative stress.
Antioxidant; Antioxidative stress property; DNA damage; Neel kamal; Nutritional composition; Nymphaea nouchali.
 
Summary, etc. <p style="text-align: justify;"><em>Nymphaea nouchali</em> (Burm. f.) is known as <em>Neel Kamal, Utpal</em>, <em>Kumud </em>and <em>Indeevar</em> 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<em> N.nouchali</em> 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. <em>In vitro</em> analysis on HEK-293, CHO and NIH 3T3 cell lines reveal that it effectively quashes H<sub>2</sub>O<sub>2</sub> induced oxidative stress and protects DNA against free radical-induced damage. This research demonstrates that <em>N. nouchali</em> 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 <em>N. nouchali</em>.</p>
 
Publication, Distribution, Etc. Indian Journal of Natural Products and Resources (IJNPR) [Formerly Natural Product Radiance (NPR)]
2019-12-18 17:17:26
 
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http://op.niscair.res.in/index.php/IJNPR/article/view/19795
 
Data Source Entry Indian Journal of Natural Products and Resources (IJNPR) [Formerly Natural Product Radiance (NPR)]; ##issue.vol## 10, ##issue.no## 1 (2019): March, 2019
 
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Nonspecific Relationship Entry http://op.niscair.res.in/index.php/IJNPR/article/download/19795/60525
 
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