Perspectives of millets for nutritional properties, health benefits and food of the future: a review
Abstract In recent years, the increased prevalence of diseases associated with altered lifestyles, poor diet, and related awareness of natural therapies to treat these ailments has emphasized the study of bioactive compounds and natural small molecules. After the COVID-19 pandemic, people have becom...
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| Format: | Article |
| Language: | English |
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Springer
2024-12-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-024-00266-6 |
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| author | Pardeep Kumar Sadh Ajay Kamboj Suresh Kumar Prince Chawla Ravinder Kumar Baljeet Singh Saharan Dharmender Kumar Surekha Duhan Manju Nehra Chhaya Goyal Basanti Brar Seema Joshi Joginder Singh Duhan |
| author_facet | Pardeep Kumar Sadh Ajay Kamboj Suresh Kumar Prince Chawla Ravinder Kumar Baljeet Singh Saharan Dharmender Kumar Surekha Duhan Manju Nehra Chhaya Goyal Basanti Brar Seema Joshi Joginder Singh Duhan |
| author_sort | Pardeep Kumar Sadh |
| collection | DOAJ |
| description | Abstract In recent years, the increased prevalence of diseases associated with altered lifestyles, poor diet, and related awareness of natural therapies to treat these ailments has emphasized the study of bioactive compounds and natural small molecules. After the COVID-19 pandemic, people have become more concerned with their diet and healthy lifestyle. We need to replace grains with fortified foods that can help us fight nutritional security and provide a disease-free environment. Millets are nutritionally better than other cereals for human health. Millets are gluten-free, high in fiber content, and rich in minerals. Fiber-rich foods have a low glycaemic index and can reduce the risk of oxidative stress and metabolic illnesses. The 2023 year was dedicated to the International Year of Millets (IYM 2023). Hence, Millet varieties contain a large number of bioactive products like protocatechuic acid, vanillic acid, syringic acid, p-coumaric acid, catechin, ferulic acid, sinapic acid, quercetin, apigenin, taxifolin, kaempferol, luteolin and myricetin, β-sitosterol, campesterol, stigmasterol, and ergosterol etc. These bioactive compounds have potential health benefits, including various biological properties like anti-diabetic, anticancer, antioxidant, anti-inflammatory, anti-obesity, anti-hypertensive, cholesterol-lowering, immunomodulatory, and antimicrobial properties. The fermentation of millet can have the potential for an upsurge in their nutrient availability. Therefore, fermented foods have attracted much attention because of their potential health benefits. This review primarily focuses on recent developments in millet as a food, nutritional, and bioactive compound. It can potentially boost health and has implications for various fermented millet varieties. Graphical Abstract |
| format | Article |
| id | doaj-art-a35a18b19c894ee9932b3abf07722f05 |
| institution | Kabale University |
| issn | 2731-4286 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-a35a18b19c894ee9932b3abf07722f052024-12-29T12:34:51ZengSpringerDiscover Food2731-42862024-12-014112710.1007/s44187-024-00266-6Perspectives of millets for nutritional properties, health benefits and food of the future: a reviewPardeep Kumar Sadh0Ajay Kamboj1Suresh Kumar2Prince Chawla3Ravinder Kumar4Baljeet Singh Saharan5Dharmender Kumar6Surekha Duhan7Manju Nehra8Chhaya Goyal9Basanti Brar10Seema Joshi11Joginder Singh Duhan12Department of Biotechnology, Chaudhary Devi Lal UniversityDepartment of Biotechnology, Chaudhary Devi Lal UniversityGSSS Panniwala MotaDepartment of Food Science and Technology, Lovely Professional UniversityDepartment of Biotechnology, Chaudhary Devi Lal UniversityDepartment of Microbiology, COBS& H, CCS Haryana Agricultural UniversityDepartment of Biotechnology, Deenbandhu Chhotu Ram University of Science and TechnologyDepartment of Botany, Government National CollegeDepartment of Food Science & Technology, Chaudhary Devi Lal UniversityDepartment of Food Sciences, BHUDepartment of Biotechnology, Om Sterling Global UniversityDepartment of Environmental Science, Om Sterling Global UniversityDepartment of Biotechnology, Chaudhary Devi Lal UniversityAbstract In recent years, the increased prevalence of diseases associated with altered lifestyles, poor diet, and related awareness of natural therapies to treat these ailments has emphasized the study of bioactive compounds and natural small molecules. After the COVID-19 pandemic, people have become more concerned with their diet and healthy lifestyle. We need to replace grains with fortified foods that can help us fight nutritional security and provide a disease-free environment. Millets are nutritionally better than other cereals for human health. Millets are gluten-free, high in fiber content, and rich in minerals. Fiber-rich foods have a low glycaemic index and can reduce the risk of oxidative stress and metabolic illnesses. The 2023 year was dedicated to the International Year of Millets (IYM 2023). Hence, Millet varieties contain a large number of bioactive products like protocatechuic acid, vanillic acid, syringic acid, p-coumaric acid, catechin, ferulic acid, sinapic acid, quercetin, apigenin, taxifolin, kaempferol, luteolin and myricetin, β-sitosterol, campesterol, stigmasterol, and ergosterol etc. These bioactive compounds have potential health benefits, including various biological properties like anti-diabetic, anticancer, antioxidant, anti-inflammatory, anti-obesity, anti-hypertensive, cholesterol-lowering, immunomodulatory, and antimicrobial properties. The fermentation of millet can have the potential for an upsurge in their nutrient availability. Therefore, fermented foods have attracted much attention because of their potential health benefits. This review primarily focuses on recent developments in millet as a food, nutritional, and bioactive compound. It can potentially boost health and has implications for various fermented millet varieties. Graphical Abstracthttps://doi.org/10.1007/s44187-024-00266-6MilletsBioactive compoundsFermented foodsFermentationHealth benefits. Nutritional property |
| spellingShingle | Pardeep Kumar Sadh Ajay Kamboj Suresh Kumar Prince Chawla Ravinder Kumar Baljeet Singh Saharan Dharmender Kumar Surekha Duhan Manju Nehra Chhaya Goyal Basanti Brar Seema Joshi Joginder Singh Duhan Perspectives of millets for nutritional properties, health benefits and food of the future: a review Discover Food Millets Bioactive compounds Fermented foods Fermentation Health benefits. Nutritional property |
| title | Perspectives of millets for nutritional properties, health benefits and food of the future: a review |
| title_full | Perspectives of millets for nutritional properties, health benefits and food of the future: a review |
| title_fullStr | Perspectives of millets for nutritional properties, health benefits and food of the future: a review |
| title_full_unstemmed | Perspectives of millets for nutritional properties, health benefits and food of the future: a review |
| title_short | Perspectives of millets for nutritional properties, health benefits and food of the future: a review |
| title_sort | perspectives of millets for nutritional properties health benefits and food of the future a review |
| topic | Millets Bioactive compounds Fermented foods Fermentation Health benefits. Nutritional property |
| url | https://doi.org/10.1007/s44187-024-00266-6 |
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