Research Article
Fermented Bamboo Shoot Health Benefits and Applications
Subramanian Ramasubramanian,
Muthusamy Balasubramanian,
Chinnappan Ravinder Singh*,
Rajaram Muralikrishna,
Shanmuganathan Bharathkumar
Issue:
Volume 9, Issue 1, March 2024
Pages:
1-9
Received:
20 January 2024
Accepted:
31 January 2024
Published:
20 February 2024
Abstract: The term "bamboo" evokes images of a hollow stick, embodying not just a simple plant but a source of numerous health benefits. In northeast India, tribes engage in the centuries-old practice of fermenting bamboo shoots, employing a biotechnological process that not only preserves food but also unlocks a myriad of health benefits. Fermentation transforms these shoots into a powerhouse for various microorganisms, offering probiotic, anti-oxidant, anti-cancer, anti-aging, cardio-protective, and weight loss properties. Beyond their health advantages, fermented bamboo shoots hold significant commercial value in the food industry, transcending their local origins to become a global commodity akin to "green gold." Originally confined to tribal areas and local markets, these fermented bamboo stalks have gained international recognition. This article delves into the health benefits, merits, drawbacks, future perspectives, and economic value of twenty-first-century fermented bamboo shoots, positioning them as a valuable and sought-after resource. As the world embraces sustainable and natural solutions, the fermented bamboo stalks from India stand out as not only a culinary delight but also a treasure trove of health benefits, weaving a narrative of culinary tradition meeting contemporary wellness trends.
Abstract: The term "bamboo" evokes images of a hollow stick, embodying not just a simple plant but a source of numerous health benefits. In northeast India, tribes engage in the centuries-old practice of fermenting bamboo shoots, employing a biotechnological process that not only preserves food but also unlocks a myriad of health benefits. Fermentation trans...
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Review Article
A Review of Coffee's Quality Attributes and Potential Health Benefits
Issue:
Volume 9, Issue 1, March 2024
Pages:
10-17
Received:
17 January 2024
Accepted:
5 February 2024
Published:
27 February 2024
Abstract: This review delves into the multifaceted world of coffee, examining its historical journey, cultural significance, and potential health effects. It explores the sensory experience, highlighting how bean origin, processing methods, and brewing techniques influence the perception of taste and aroma. The review then delves into the potential health benefits associated with coffee's bioactive compounds, particularly caffeine and antioxidants. Studies suggest moderate coffee consumption may be associated with a reduced risk of chronic diseases like type 2 diabetes and certain cancers, likely due to the presence of antioxidants. However, the review emphasizes individual factors like caffeine sensitivity and health status play a crucial role in determining optimal intake. It advocates for mindful brewing practices and moderation to maximize the enjoyment and potential health benefits of this globally beloved beverage. Nevertheless, the review acknowledges the need for further research to fully understand the long-term consequences of coffee consumption and its interactions with specific health conditions. In essence, this review offers a comprehensive and scientifically informed overview of coffee, encompassing its historical roots, sensory profiles, potential health advantages, and considerations for responsible consumption.
Abstract: This review delves into the multifaceted world of coffee, examining its historical journey, cultural significance, and potential health effects. It explores the sensory experience, highlighting how bean origin, processing methods, and brewing techniques influence the perception of taste and aroma. The review then delves into the potential health be...
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