Muhammad Sajid Arshad

By Muhammad Sajid Arshad, Joong-Ho Kwon, Faqir Muhammad Anjum, Muhammad Sohaib, Farhan Saeed, Muhammad Imran, Zaid Amjad, Muhammad Nadeem and Shahzad Hussain

Wheat grains and its fractions contain significant level of antioxidant activity and many phytochemicals, such as phenolic acids (ferulic and vanillic acids), carotenoids, and tocopherol are beneficial in curing many disorders. The beneficial phytochemicals are mostly present in aleurone fraction of wheat bran. The phytochemicals and antioxidants present in wheat have several health benefits, such as their ability to act as antioxidants, immunoenhancers, and inhibitors of certain lesions, which have been demonstrated for phenolic. Many wheat antioxidants are similar to the antioxidants present in wheat, but their characteristics are also unique in nature. The regular consumption of these antioxidant compounds in whole grains is associated with a reduced risk of many heart diseases and several forms of cancers and improves the regulation of blood glucose. Wheat antioxidants play a vital role in bakery industry mostly in bread industry. People are getting aware to use the bakery products that are prepared from the white flour due to proper nutrition, healthy lifestyle, improved nutritional composition, and functional properties. In nutshell, wheat antioxidants including phytochemicals synergistically improve the health status of consumers by consuming the products having complete nutrition.

Part of the book: Wheat Improvement, Management and Utilization

By Muhammad Sajid Arshad and Syeda Ayesha Batool

With consumer awareness about food safety and quality, there is a high demand for the preservative (synthetic)-free foods and use of natural products as preservatives. Natural antimicrobials from different sources are used to preserve food from spoilage and pathogenic microorganisms. Plants (herbs and spices, fruits and vegetables, seeds and leaves) are the main source of antimicrobials and contain many essential oils that have preservation effect against different microorganisms. Mainly, herb and spices contain many essential oils and the examples include rosemary, sage, basil, oregano, thyme, cardamom, and clove. These essential oils are very effective against many pathogenic and spoilage microorganisms like Salmonella, Escherichia coli, Listeria monocytogenes, Campylobacter spp., and Staphylococcus aureus and help to increase their quality and shelf stability. These antimicrobial compounds are also used in combination with edible food coatings and inhibit the ability of microorganisms to grow on the surface of food and food products.

Part of the book: Food Additives

By Ali Imran, Muhammad Umair Arshad, Sana Mehmood, Rabia Shabir Ahmed, Masood Sadiq Butt, Aftab Ahmed, Muhammad Imran, Muhammad Sajid Arshad, Neelam Faiza, Iahtisham Haq, Shahzad Ali Shahid Chatha, Muhammad Shahbaz, Qasim Ali and Muhammad Waseem

Polyphenols have credentials to tackle the oxidative stress. Oxidative stress is the imbalance between free radicals production and antioxidant enzymes ability to tackle these radicals resulting the onset various metabolic related disorders. Polyphenols based foods have credential as a shield against these glitches mainly owing to their antioxidant potential. In this context, tea polyphenols have gained paramount attention of scientific community as therapeutic agents for the prevention and treatment of various oxidative stress induce maladies owing to their structural diversity, strong antioxidant ability and capacity to modulate various expression involved in the pathogenesis of these maladies. The notable polyphenols are catechins which are mainly present in green tea and further subdivided into various compounds like ECG, EGC, EGCG which has their unique therapeutic potential. The catechins undergo various structural changes and transformed into theaflavins and thearubigins in the process of black tea formation. These are high molecular weight polyphenols and promising candidates in obesity, diabetes and cancer treatment. Mechanistically, these polyphenols ameliorate oxidative stress by trapping the noxious radicals like superoxide and peroxyl, promote the activity of glutathione, suppressing the malondialdehyde (MDA) activity. The current chapter is an attempt to highlight the therapeutic potential of tea polyphenols.

Part of the book: Polyphenols

By Aftab Ahmed, Muhammad Sajid Arshad, Ali Imran and Shinawar Waseem Ali

Part of the book: Meat Science and Nutrition