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The core objective of this research work was to determine the nutritional and bioactive profile of raw and fermented (black) garlic. For this purpose, different varieties of garlic i.e., desi and farmi were procured from local market of Faisalabad, Pakistan. In addition, desi raw garlic (DRG) and farmi raw garlic (FRG) were converted into desi fermented (black) garlic (DFG) and farmi fermented garlic (FFG) through fermentation in incubator at 60°C and 70–80% humidity level for 30 days. Moreover, nutritional composition and antioxidant activity of raw and fermented (black) garlic were also elucidated. Results showed that moisture content of garlic was rapidly reduced, whereas crude protein, crude fiber, crude ash, and carbohydrate contents were significantly improved after fermentation. In addition, protein contents of DRG and FRG garlic were 8.57 ± 0.21 and 6.38 ± 0.05 g/100 g whilst 9.5 ± 0.35 and 8.1 ± 0.06 g/100 g, in DFG and FFG, respectively, after fermentation. Additionally, carbohydrate contents were also increased up to 30–40% after fermentation. Mineral contents such as potassium, sulfur, aluminum, iron, sodium, magnesium, zinc, and copper were also increased after fermentation. Furthermore, garlic fermentation significantly reduced pH level. Antioxidant activity showed that total phenolic contents (TPC) of DRG & FRG were 2421.3 & 2128.5 mg GAE/kg while 2886.7, & 2529.8 mg GAE/kg for DFG and FFG, respectively. Total flavonoid contents of DRG and FRG were 124 & 101 mg RE/100 g, whereas DFG and FFG were 191 & 121mgRE/100 g. FRAP, DPPH, and ABTS values were higher in DRG and DFG as compared to FRG and FFG. Conclusively, fermented (black) garlic showed a higher nutritional profile, mineral content, as well as antioxidant activity as compared to raw garlic. C-1: Avoid % for concentration, use more clearly; for examples g/100 g raw materials, g/100 g dry-solids, g/100 g extract, g/100 g oil???) Check all??? [ABSTRACT FROM AUTHOR]

The aim of the present study was to elucidate the effect of different parts (fruit, leaves, and seed) of papaya on thrombocytopenia. For the Purpose, the papaya fruit, leaves, and seeds were procured from Botanical Garden of University of Agriculture Faisalabad. Afterwards, the papaya fruit, leaves, and seeds were converted to powder followed by extraction of polyphenol with various solvents (aqueous ethanol and methanol). The obtained extracts were characterized for total flavonoid contents, polyphenols as well as anti,nutritional compounds, such as tannins and saponins. Moreover, efficacy trials were carried out to explore the effect of papaya parts (fruit, leaves, and seed) on the platelets count of potassium bromate-induced (PBI) rats. The PBI rats were fed with extract enriched diet for a time period of 56 days. Results showed that maximum extraction was obtained with ethanol. In addition, a higher bioactive profile (polyphenols) was observed in papaya leaves extract followed by fruit and seed extracts. Papaya leaves extract (PLE) treatment showed a maximum increase in platelets count from 169.9 ± 2.1 × 109/L to 231.1 ± 6.1 × 109/L in PBI rats as well as WBCs and RBCs 521 ± 16.8 × 107/L to 594.5 ± 11.2 × 107/L and 469.2 ± 13.2 × 107/L to 562.2 ± 14.2 × 107/L. But for hemoglobin, the papaya fruit extract treatment showed a higher value of 6.4 ± 0.1 to 7.4 ± 0.2 (mg/dL). Conclusively, papaya leaves should be included in dietary regimens for health promotion to combat thrombocytopenia and related diseases. [ABSTRACT FROM AUTHOR]

Despite the provision of safe and cost‐effective chemopreventive cancer approaches, still there are requirements to enhance their efficiency. The use of dietary agents as phytochemicals plays an imperative role against different human cancer cell lines. Among these novel dietary agents, fisetin (3,3′,4′,7‐tetrahydroxyflavone) is present in different fruits and vegetables such as apple, persimmon, grape, strawberry, cucumber, and onion. Being a potent anticancer agent, fisetin has been used to inhibit stages in the cancer cells (proliferation, invasion), prevent cell cycle progression, inhibit cell growth, induce apoptosis, cause polymerase (PARP) cleavage, and modulate the expressions of Bcl‐2 family proteins in different cancer cell lines (HT‐29, U266, MDA‐MB‐231, BT549, and PC‐3M‐luc‐6), respectively. Further, fisetin also suppresses the activation of the PKCα/ROS/ERK1/2 and p38 MAPK signaling pathways, reduces the NF‐κB activation, and down‐regulates the level of the oncoprotein securin. Fisetin also inhibited cell division and proliferation and invasion as well as lowered the TET1 expression levels. The current review article highlights and discusses the anticancer role of fisetin in cell cultures and animal and human studies. Conclusively, fisetin as a polyphenol with pleiotropic pharmacological properties showed promising anticancer activity in a wide range of cancers. Fisetin suppresses the cancer cell stages, prevents progression in cell cycle and cell growth, and induces apoptosis. [ABSTRACT FROM AUTHOR]