Rabia Shabir Ahmad

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 Rabia Shabir Ahmad, Ali Imran and Muhammad Bilal Hussain

Meat ranks among one of the most significant, nutritious and favored food item available to masses, which aids in fulfilling most of their body requirements. It has played a vital role in human evolution and is an imperative constituent of a well-balanced diet. It is a good source of proteins, zinc, iron, selenium, and phosphorus followed by vitamin A and B-complex vitamins. Average value of meat protein is about 23% that varies from higher to lower value according to the type of meat source. Meat fat and its fatty acid profile is point to worry, with respect to its consumption, but its moderate usage is always advised by doctors and nutritionists, in order to lead a healthy life. Fat content of animal carcasses ranges between 8 and 20%. Quality traits of meat along with its nutritional composition become dependent upon animal breed type, feeding source (grains, pasture and grass), genetics of animal and post mortem techniques. This chapter will mainly focus on the variant aspects of nutritional constituents of meat including proteins and essential amino acids, fats and fatty acid profile, carbohydrates, vitamins and minerals along with their health benefits to human health.

Part of the book: Meat Science and Nutrition

By Ali Imran, Muhammad Umair Arshad, Ghulam Hussain, Rabia Shabir Ahmed, Muhammad Haseeb Ahmad, Bilal Rasool, Muhammad Imran, Qasim Ali, Jazia Naseem, Darosham Sohail, Sara Ishtiaq, Neelam Faiza, Usman Naeem, Muhammad Asif Khan and Muhammad Shahbaz

Medicinal plants are gaining popularity as folk medicine due to future demand to get rid of synthetic health promoting medicines. Nowadays, black tea is gaining interest as the most frequently consumed therapeutic drink after the water. The importance of black tea is due to existence of flavonoids such as (Thearubigins (TRs) and theaflavins (TFs) and catechins) that are the main therapeutic agents and are more bio-direct and stable compounds compared to those exist in other herbal plants alongside some other promising compounds which enhance is credentials as therapeutic drug. Numerous scientific explorations have elucidated the biological worth of these bioactive moieties against plethora of ailments with special reference to metabolic disorder. The mandate of current chapter is to discuss the black tea chemistry for elucidating its pharmacological worth.

Part of the book: Tea

By Rabia Shabir Ahmad, Ali Imran, Muhammad Sajid Arshad, Muhammad Bilal Hussain, Marwa Waheed, Saira Safdar and Zarina Yasmin

Part of the book: Herbs and Spices

By Rabia Shabir Ahmad, Muhammad Imran, Muhammad Kamran Khan, Muhammad Haseeb Ahmad, Muhammad Sajid Arshad, Huda Ateeq and Muhammad Abdul Rahim

Part of the book: Herbs and Spices

By Rabia Shabir Ahmad, Muhammad Imran, Muhammad Kamran Khan, Muhammad Haseeb Ahmad, Ali Imran and Huda Ateeq

Part of the book: Ginger

By Muhammad Talha, Muhammad Imran, Muhammad Haseeb Ahmad, Rabia Shabir Ahmad, Muhammad Kamran Khan, Muhammad Abdul Rahim and Muhammad Faizan Afzal

Honey is acknowledged as a natural functional food with additional health benefits. Due to its medicinal and therapeutic properties, honey is being used in both pharmaceutical and food industries to develop products as a remedy against various types of ailments. Honey contains polyphenols, flavonoids, and other key compounds that play an important role in human health. Honey possesses anticancer and antimicrobial properties as well as contains antioxidant and anti-inflammatory substance. Some studies also highlighted the antidiabetic properties of honey. It supports the respiratory system and contributes beneficial effects to the cardiovascular system. As a functional and nutraceutical food, honey plays a significant role. Due to the modernization and digitalization in this era, the role of novel technologies for characterization and authentication of honey cannot be ignored. Hence, the main purpose of this chapter is to review the latest studies related to honey’s advantageous effects on human health and to highlight the novel technologies to detect the impurities in honey.

Part of the book: Honey