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The term “dietary fiber” (DF) refers to the indigestible parts of plants that are particularly challenging for humans to absorb and digest. The human large intestine ferments them in whole or in part. The food sector relies heavily on DF, which may be found mostly in cereals, legumes, fruits, and vegetables. Many health benefits are associated with DF. Prevention of chronic and cardiovascular illness is greatly aided by IDF. Colon health is maintained by SDF, which is fermented by gut bacteria and connected to lipid and glucose metabolism. This review focuses on various DF sources, methods of extraction, and the major health impacts. The technique of employing non-thermal extraction technologies, such as microwave, high pressure, ultrasound, and cold plasma, could be adopted to address the practical challenges of extracting DF. In addition, the digestive system is affected by the physicochemical qualities of the components of DF. Its non-digestibility and fermentability potential make it useful for boosting gut bacteria activity. Therefore, more research is needed to assess and uncover the possible health benefits of DF, which could propel the research to the next level in the food and pharmaceutical industries.

Calendula officinalis Linn. (CO) is a popular medicinal plant from the plant kingdom’s Asteraceae family that has been used for millennia. This plant contains flavonoids, triterpenoids, glycosides, saponins, carotenoids, volatile oil, amino acids, steroids, sterols, and quinines. These chemical constituents confer multifaceted biological effects such as anti-inflammatory, anti-cancer, antihelminthic, antidiabetes, wound healing, hepatoprotective, and antioxidant activities. Additionally, it is employed in cases of certain burns and gastrointestinal, gynecological, ocular, and skin conditions. In this review, we have discussed recent research from the last five years on the therapeutic applications of CO and emphasized its myriad capabilities as a traditional medicine. We have also elucidated CO’s molecular mechanisms and recent clinical studies. Overall, this review intends to summarize, fill in the gaps in the existing research, and provide a wealth of possibilities for researchers working to validate traditional claims and advance the safe and effective use of CO in treating various ailments.

Meat is traditionally obtained by sacrificing the animals. It is considered as one of the richest sources of proteins. There is an increasing demand for meat worldwide. It may not be possible to fulfill this demand for meat in future. Therefore, there is an urgent need to find out the alternative resources for proteins requirement shortly. Clean meat production is one of the best methods to be adopted as an alternative to traditional meat. The word 'clean' signifies that we can procure meat from animals without its monstrous slaughtering. Hence, it is prepared by isolating a single cell and culturing them in controlled growth conditions and medium that mimic the in vivo condition. It is not a brand new technology, but the tools for developing clean meat that mimics real meat have been technologically advanced recently. Many companies have marketed clean meat products worldwide from last five years. And it has been observed that there are mixed responses for its acceptance by consumers. The main driving forces for clean meat production derives from the concerns over environment, animal welfare, public and consumer health aspects of animal production, use of antibiotics in the animal industries, and food security. Since it's an upcoming meat production technology, there are many hurdles and challenges like nutritional attributes, flavor, shape, and structure compared to real meat. It requires many skills and understanding of muscle stem cells' regeneration and their growth under optimized scale-up production conditions. In this paper the complete details about clean meat, types of cells, and techniques used for its production has been discussed on a lab scale. [ABSTRACT FROM AUTHOR]