Harvesting Food from Weeds

Description

Food science is a rapidly changing and complicated subject. This new series addresses the current state-of-the-art concepts and technologies associated with the industry and will cover new ideas and emerging novel technologies and processes. With the world’s population continuing to grow exponentially, with many “food deserts” across the globe, including even in rich countries, food production is more important than ever. Finding alternative ways to produce food, in a sustainable way, is increasingly important and something that is on the minds of scientists, engineers, policy makers, and other professionals. Weeds are mainly undesirable plants, but nowadays researchers are exploring these weeds as a food source. Weeds can also grow in adverse climatic conditions with minimum nutritional requirements. Weeds that are rich in nutrients and bioactive compounds are suitable ingredients for functional foods and meet nutritional requirements at a cheaper cost and thus are lucrative and attractive for the food industry. This latest volume in the groundbreaking series, “Bioprocessing in the Food Industry,” covers different types of weeds, like eleusine indica, tribulus terrestris, hibiscus cannabinus, corchorus, gynandra gynandropsis, and many others. These weeds have limited food applications, mainly because of traditional food production. This book will provide detailed knowledge regarding the nutritional value, health benefits and processing methods of these weeds. Readers will learn how these weeds can be utilized for food production, healthy food development, and sustainability. Combining the technological requirements, food safety and quality, this book showcases the utilization of modern technologies to process food products with great benefits. The volume will comprehensively meet the knowledge requirements for the curriculum of undergraduate, postgraduate and research students for learning the concepts of bioprocessing in food engineering, as well as veteran engineers, policy makers, scientists, chemists, and other industry professionals. It is a must have for any library. Cover Title Page Copyright Page Contents Preface Chapter 1 Chenopodium Species 1.1 Introduction 1.2 Chenopodium Varieties 1.3 Growth and Plantation 1.4 Health Effects 1.5 Medicinal Values 1.6 Anti-Nutritional Factors 1.6.1 Oxalic Acid 1.6.2 Phytate 1.6.3 Saponins 1.7 Methods of Elimination of Anti-Nutritional Factors 1.7.1 Drying 1.8 Traditional Food Products 1.8.1 Conventional Food Products Supplemented with Bathua 1.9 Future Scope 1.10 Conclusion References Chapter 2 Herbs of Asteraceae Family: Nutritional Profile, Bioactive Compounds, and Potentials in Therapeutics 2.1 Introduction 2.1.1 History, Etymology, and Taxonomy of Asteraceae 2.1.2 Characteristics of Herbs in Asteraceae Family 2.1.3 Evolution of Asteraceae 2.1.4 Food and Commercial Uses of Asteraceae 2.1.5 Medicinal and Therapeutic Uses of Asteraceae 2.1.6 Asteraceae and their Phytoconstituents for Antiparasitic Treatment 2.1.7 Antiparasitic Properties of Terpenoids and Flavonoids in Asteraceae 2.1.8 Further Discussion on Antiparasitic, Therapeutic, and Medicinal Properties of Asteraceae 2.1.9 Nutritional Composition of Plants in Asteraceae Family 2.1.10 A Case Study of Nutritional Value and Bioactive Compounds in Cynara cardunculus L., Popular Plant of Asteraceae 2.2 Future Prospects 2.3 Conclusion References Appendix A: Comprehensive List of Plants in Asteraceae Family Chapter 3 Tribulus terrestris: Pharmacological and Nutraceutical Potential 3.1 Introduction 3.2 Chemical Composition and Active Constituents Possessed by Tribulus terrestris 3.2.1 Saponins 3.2.2 Flavonoids 3.2.3 Alkaloids 3.2.4 Others 3.3 Nutritional and Antinutritional Content of Leaves of Tribulus terrestris 3.4 Medicinal Benefits of TT Extracts 3.5 Ayurvedic Importance and Recommendations 3.5.1 Gokshura Ksheerpaka 3.6 Biological Activities of Tribulus terrestris 3.6.1 Effect on Female Reproductive System 3.6.2 Effect on Male Reproductive System 3.6.3 The Potency of Tribulus terrestris in Female Sexual Dysfunction 3.6.4 The Potency of Tribulus terrestris in Male Sexual Dysfunction 3.6.5 Effect on Urinary System 3.6.6 Effects on Cardiovascular System 3.6.7 Effect on Diabetes Mellitus 3.7 Pharmacological Profiling of Tribulus terrestris 3.7.1 Antioxidant Activity 3.7.2 Anticariogenic Activity 3.7.3 Anti-Inflammatory Activity 3.7.4 CNS Activity 3.7.5 Larvicidal Activity 3.7.6 Hyperlipidemic Activity 3.8 Mechanisms of Action of Tribulus terrestris 3.9 Effects of Herbal Supplements with Medication Effects 3.10 Herb-Drug Interconnection 3.11 Toxicity and Dosage 3.12 Conclusion References Chapter 4 Eleusine Indica 4.1 Origin and History 4.2 Botanical Explanation 4.3 Production, Development, and Maturation 4.4 Nutritional Profile 4.5 Bioactives: Pharmacology and Bioactive 4.6 Pharmacology 4.6.1 Antioxidant Activity 4.6.2 Antimicrobial Activity 4.6.3 Anticancer Activity 4.6.4 Anti-Inflammatory Activity 4.6.5 Antiplasmodial Activity 4.6.6 Other Pharmacological Activities 4.7 Health Benefits 4.8 Future Prospectus and Conclusion References Chapter 5 Hemp (Cannabis sativa L.) Agronomic Practices, Engineering Properties, Bioactive Compounds and Utilization in Food Processing Industry 5.1 Introduction 5.2 Hemp Taxonomic Classification 5.3 Agronomic Practices/Growing Condition for Hemp Cultivation 5.4 Hemp Phytomorphology 5.5 Hemp Plant Parts 5.6 Bioactive Compounds 5.7 Pharmacological Properties 5.8 Processing Technologies (Methods and Effects) 5.9 Conclusion and Prospects for the Future References Chapter 6 Ocimum Species 6.1 Origin and History 6.2 Botanical Distribution 6.3 Production 6.4 Development and Maturation 6.5 Nutritional Profile 6.6 Bioactive Compounds 6.7 Pharmacological Aspect 6.7.1 Analgesic Activity 6.7.2 Anti-Microbial Activity 6.7.3 Anti-Oxidant Activity 6.7.4 Hepatoprotective Activity 6.7.5 Anti-Diabetic Activity 6.7.6 Anti-Inflammatory Activity 6.7.7 Antifungal Activity 6.8 Health Benefits 6.9 Industrial Utilization 6.10 Conclusion and Future Prospectus References Chapter 7 Role of Bioactive Compounds of Bauhinia variegata and their Benefits 7.1 Introduction 7.2 Origin and Distribution of Bauhinia variegata 7.3 Cultivation 7.4 Morphology 7.5 Composition 7.6 Bioactive Compound of Bauhinia variegta 7.7 Role and Structure of Bioactive Compounds of Bauhinia variegta 7.7.1 Cyanidin-3-Glucoside 7.7.2 Malvidin-3-Glucoside 7.7.3 Proline 7.7.4 Arachidic Acid 7.7.5 Valine 7.7.6 Isoleucine 7.7.7 Palmitic Acid 7.8 Traditional Uses as a Food 7.9 Therapeutic Value of Bauhinia variegata 7.9.1 Antidiabetic Activity 7.9.2 Antioxidant Activity 7.9.3 Antidiarrheal Activity 7.9.4 Antiulcer Activity 7.9.5 Antitumor Activity 7.9.6 Antigoitrogenic 7.9.7 Anti-Inflammatory 7.9.8 Antimicrobial Activity 7.9.9 Analgesic Activity 7.9.10 Antiobesity Effect 7.9.11 Anticataract Activity 7.9.12 Antihyperlipidemic Activity 7.9.13 Antiarthritic 7.9.14 Chelation Action 7.9.15 Cytotoxic Activity 7.9.16 Hepatoprotective Property 7.9.17 Hemagglutination 7.9.18 Immunomodulatory Activity 7.9.19 Mosquito Control 7.9.20 Nephroprotective 7.9.21 Proteinase Inhibitor 7.9.22 Wound Healing Activity 7.9.23 Bauhinia variegate 7.9.23.1 Anthelmintic Activity 7.9.23.2 Insecticidal Activity 7.9.23.3 Molluscicidal Activity 7.10 Health Benefits of Bauhinia variegatata 7.10.1 Flower 7.10.2 Buds 7.10.3 Roots 7.10.4 Barks 7.10.5 Leaves 7.11 Other Uses 7.12 Bauhinia variegate Was Used Mythologically 7.13 Market Product 7.14 Conclusion and Future Perspectives References Chapter 8 Hibiscus cannabinus 8.1 Origin and History 8.2 Botanical Description 8.3 Production 8.4 Development and Maturation 8.5 Nutritional Profile 8.6 Bioactive Compounds 8.6.1 Phenols 8.6.2 Flavonoids 8.6.3 Carotenoids 8.6.4 Tocopherols and Tocotrienols 8.6.5 Fatty Acids 8.6.6 Other Bioactive Compounds 8.7 Pharmacology 8.7.1 Antioxidant Activity 8.7.2 Antimicrobial Activity 8.7.3 Anticancer Activity 8.7.4 Anti-Inflammatory Activity 8.7.5 Hepatoprotective Activity 8.7.6 Hypolipidemic Effect 8.8 Health Benefits 8.9 Industrial Use 8.9.1 Food Use 8.9.2 Feed Use and Bio-Energy Production 8.9.3 Pulp, Paper, and Textile Industry 8.9.4 Phytoremediation 8.9.5 Other Uses 8.10 Conclusion and Future Prospectus References Chapter 9 Dhatura: Nutritional, Phytochemical, and Pharmacological Properties 9.1 Introduction 9.2 Botanical Description 9.3 Nutritional Properties and Phytochemistry 9.4 Properties of Plant 9.4.1 Pharmacological Properties 9.4.2 Anti-Inflammatory and Analgesic Activities 9.4.3 Antioxidant Activities 9.4.4 Antimicrobial Potential of Datura 9.4.5 Antiasthmatic and Bronchodilating Effects 9.4.6 Anticancer Potential of Datura 9.4.7 Cell Protection and Wound-Healing Activities 9.4.8 Antiulcer Activity 9.4.9 Hypoglycemic Effect 9.5 Applications 9.6 Toxic Effects of Datura Plant 9.6.1 Toxicity Mechanism 9.7 Conclusion References Chapter 10 Bioactive Properties and Health Benefits of Amaranthus 10.1 Introduction 10.2 Species 10.3 Plant Physiology and Environmental Factors for Growth of Amaranth 10.4 Edible Part and Uses 10.5 Nutritional Properties 10.5.1 Carbohydrates 10.5.2 Dietary Fiber 10.5.3 Protein 10.5.4 Lipids 10.5.5 Minerals 10.5.6 Vitamins 10.5.7 Bioactive Compounds 10.5.7.1 Polyphenolic Compounds 10.5.7.2 Alkaloids 10.5.7.3 Sterols 10.6 Non-Nutritional Compounds 10.7 Medicinal Properties 10.7.1 Antioxidant Activity 10.7.2 Gastroprotective Activity 10.7.3 Anticolorectal Cancer Activity 10.7.4 Anti-Inflammatory Activity 10.8 Conclusion References Chapter 11 Corchorus Species: Health Benefits and Industrial Importance 11.1 Introduction 11.1.1 Botanical Description and Taxonomy of the Corchorus 11.1.2 Uses of the Corchorus 11.1.3 Origin and History of the Corchorus 11.1.4 Corchorus as Cuisines in Various Countries and Regions 11.2 Various Species of Corchorus 11.2.1 Corchorus capsularis 11.2.1.1 Health Benefits 11.2.2 Corchorus olitorius 11.2.3 Corchorus Cunninghami 11.2.4 Corchorus Erodioides 11.2.5 Corchorus Siliquosus 11.2.6 Corchorus Walcotti 11.2.7 Corchorus Tridens 11.3 Future Scope References Index EULA