Anwar Ali
I am professionally an Epidemiologist, Nutritionist, Dietitian and Public Health Specialist having PhD in Public Health and Preventive Medicine.
Chapters authored
Novel Treatment Strategy against COVID-19 through Anti-Inflammatory, Antioxidant and Immunostimulatory Properties of the B Vitamin Complex
The immune system is influenced by vitamin B complex: B1, B2, B3, B5, B6, B7, B9 and B12. The B complex insufficiency can cause significant impairment in cellular and immune function and trigger an inflammatory response. There is currently no certified SARS-CoV-2 treatment or a credible vaccine, but strengthening the immune system with B vitamins could go a long way in preventing and treating COVID-19 patients. Thus, a complete and nutritious diet must be followed before approved drugs and potential good vaccine research results are available to boost the normal functioning of the immune system. In order to activate adaptive and inborn immune responses, reduce cytokine levels such as proinflammatory cytokines, decrease oxidative stress, preserve endothelial homogeneity, improving pulmonary function, prevents hypercoagulable conditions and shortening the length of hospital stay; B-Complex vitamins play a significant role. Thus, the role of B complex in patients with COVID-19 needs to be evaluated and additional non-drug B vitamins can be used in existing treatments.
Part of the book: B-Complex Vitamins
Vegetable Proteins: Nutritional Value, Sustainability, and Future Perspectives
The growing world population demands more production of proteins for healthy growth and prevention of protein-energy malnutrition. The animal proteins are not sufficient to meet the requirement of daily proteins intake. Furthermore, due to limited resources of animal number, land, water, environmental impact, the demand for vegetable proteins and sustainability have been increasing tremendously. This chapter will outline the demand scenarios of vegetable proteins, nutritional aspects, and technological challenges in product development and consumer acceptance. It will summarize the potential of vegetable proteins related to health and existing diseases. The consumption of vegetable proteins, development of product, economic, sustainability, and food safety aspects will be summarized.
Part of the book: Vegetable Crops
Food Dehydration Recent Advances and Approaches
Dehydration of organic material is undoubtedly a controlled attempt to conserve or construct a novel construct that will satisfy functional devotions. Food dehydration is reviewed in light of the latest progress in food materials research. Understanding the mechanics behind the drying process is crucial in food and agricultural product dehydration. Among the most crucial steps in preserving food is dehydration. Food drying innovations include photovoltaic, thermal imaging, microwave-assisted, and comparable hybrid technologies. According to a recent study, unique food dehydration technologies might increase drying efficiency by decreasing energy usage while improving product quality. Unique drying methods reduce food component degradation and create novel items for customers. Each method’s use of specific foods will be reviewed in this chapter.
Part of the book: A Comprehensive Review of the Versatile Dehydration Processes