International Journal of Food, Nutrition & Dietetics

Context: The juice of raw beetroot contains host of health benefits and is classed as a “super food” in today’s nutritional jargon for anaemia. Aims: To determine the effectiveness of enriched beetroot juice on serum iron level and clinical symptoms between study and control group of adolescent girls. Settings and Design: The sample size selected for this study consists of 80 adolescent girls of age 13-18 years (Haemoglobin <9gm/dl) assigned to study and control group. Methods and Material: 150ml of enriched beetroot juice was served to each of the study subject every alternate days for three months (45 days). Control group was served with a placebo. Nutrition education was given to all the participants(n=80). serum iron (dipyridyl method) was assessed and nutritional assessment for iron deficiency anaemia was performed. Statistical analysis used: Descriptive statistics like percentage and paired ‘t’ test was performed. Results: 50 per cent of subjects suffering from fatigue and feeling of weakness (13-15yrs) reduced to 10 per cent after fortified beet-root extract intervention.The mean serum iron (16-18yrs) level improved significantly (t=13.86,p< .0001) in the study group. Conclusions: Enriched beet-root juice supplementation improved the nutritional status and serum iron levels of adolescents.

Keywords: Enriched Beet-Root Juice; Anaemia; Supplementation; Serum Iron; Placebo.
 

In the present investigation three different products viz., idli, porridge and chutney were prepared using standardized recipes. The standard products were supplemented with various levels of flaxseeds. The aim of the study was to select the best supplementation level of flaxseed in these products. It was found that 10% supplementation level of flaxseeds was found to best in terms of sensory characteristics.

Keywords: Porridge; Flaxseeds; Chutney; Idli; Supplementation.
 

Context: Diabetes mellitus (DM) is a metabolic disorder characterised by chronic hyperglycaemia, oxidative stress and dyslipidaemia. Glycaemic control may not always normalize the dyslipidaemia and antioxidant status. Aim: To study the effect of taurine on glycaemic control, antioxidant status and dislipidaemia in streptozotocin (STZ) induced diabetic rats. Settings and Design: It is an experimental study done on Wistar rats. Materials and Methods: Thirty two Wistar male albino rats of 19±1 weeks of age weighing 200-220 grams were randomly divided into four groups and each group consisted of eight animals. Group I (control) standard chow diet; Group II (chow diet plus taurine) Group III (diabetes induced), Group IV (diabetic receiving taurine). At the end of 45th day, all animals were sacrificed by cervical decapitation after overnight fasting. Blood and liver tissue samples were collected for analyses of plasma glucose, plasma and hepatic thiobarbituric acid reactive substances (TBARS), lipid profile,  activities of lipoprotein lipase (LPL) and Lecithin cholesterol acyl transferase (LCAT) and histopathological studies of liver for fatty changes. Statistical analysis used: One way analysis of variance (ANOVA) test was applied in order to evaluate any significant difference in the mean values. Results: The present study found that there was no significant change in plasma glucose levels and plasma and hepatic TBARS levels were significantly reduced while a significant positive modulation of lipid profile and reduction of hepatic fats in diabetic rats treated with taurine. Conclusions: The present study indicates that taurine supplementation might be beneficial in alleviating oxidative stress and dyslipidaemia in diabetes.

Keywords: Diabetes; Streptozotacin; Taurine; Antioxidant; Dyslipidaemia