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Background: Garden cress is one of the traditional medicinal plants packed with nutrients. In India, garden cress seeds are consumed either raw or in processed forms. The different processes employed such as roasting may provide palatability, acceptable colour and texture and raise the content of carbohydrates along with retention of minerals. Methods: The present study was conducted to assess the physical and functional properties of raw and roasted garden cress seeds flour. Raw garden cress seed flour was developed by drying the seeds in oven at 60°C for 45 minutes, followed by grinding and sieving through 60 mesh sieve. Roasted flour was developed by initial roasting of seeds in iron vessel followed by similar procedure as for raw flour. Both flours were stored in air tight containers for further research analysis. Physical properties assessed were thousand seed weight, seed volume, seed density, bulk density, hydration capacity, hydration index, swelling capacity and swelling index. Functional properties included water and oil absorption capacity, gel consistency, gelation capacity and flour solubility. Result: The result for physical properties showed that thousand seed weight, volume, seed density, bulk density, hydration capacity, hydration index, swelling capacity and swelling index of raw garden cress seeds were 1.95 g, 2.6 ml, 0.77, 0.76 g/ml, 7.95, 4.05, 0.82 and 0.32, respectively, whereas, in roasted garden cress seeds, these were 1.81 g, 2.83 ml, 0.64, 0.69 g/ml, 7.21 g/100 g, 3.98, 0.88 ml/100 g and 0.31, respectively. Both raw and roasted garden cress seeds flour were found to have good functional properties. Data on functional properties showed that raw garden cress seed flour had significantly higher water absorption capacity (4.9 g/ml), oil absorption capacity (2.69 g/ml), gelation capacity (7.9%) and flour solubility (21.2%), while roasted seed flour had higher gel consistency (70.33%) than its counterpart. The study concluded thatboth types of flour i.e. raw and roasted garden cress seed flour were having good physical and functional properties implying that these can be incorporated into different food products so as to improve nutritional quality. The high flour solubility of garden cress flour makes it suitable for incorporating in different infant formulas. [ABSTRACT FROM AUTHOR]

Assessment of genetic diversity by using metabolic and molecular markers is important for the characterization of local unexplored germplasms of garden cress (Lepidium sativum L.) and their further utilization in crop breeding programme. However, such studies are limited to garden cress, an important medicinal crop of India. In the present study, biochemical, morphological and molecular characters were used to unravel the diversity and relationship among fifteen elite genotypes of garden cress, and the volatile constituents of seed oil were also analysed by GC-MS. Here, we report the genetic differentiation of garden cress genotypes collections in India using 10 RAPD and 9 ISSR markers. Analysis of variance revealed significant mean square values for all the morphological and biochemical traits. Random amplified polymorphic DNA (RAPD) (10) and inter-simple sequence repeats (ISSR) (9) markers produced a total of 114 bands, out of which 89 showed polymorphism. The average polymorphism was 90.8% (RAPD) and 66.03% (ISSR). The mean values of RAPD and ISSR markers for polymorphism information content (PIC) were 0.37 and 0.27, effective multiple ratio (EMR) were 4.92 and 3.10, marker index (MI) were 1.84 and 1.17 and the resolving power (Rp) were 1.39 and 1.56, respectively. In the clustering based on the combined biochemical, morphological and molecular data, the 15 genotypes were divided into two main clusters ranged from 0.50 to 0.86. Based on the observed variations, it is concluded that the magnitude of morphological, biochemical and molecular variations in the garden cress genotypes studied is significant. The volatile constituents of seed oil were also analysed by GC-MS for qualitative analysis which showed 72 similar components in oil of 15 local genotypes of garden cress. The results obtained in the present study could be useful for breeding and improvement of garden cress in the future. [ABSTRACT FROM AUTHOR]

India is a land of spices and medicinal plants. Ayurvedic medications and methods are commonly practised in India for curing several ailments. Lepidium sativum (garden cress) is an important herb that belongs to Brassicaceae family. It is believed that the plant has its origin in Ethiopia but is now cultivated throughout the world. The plant is well-known in Ayurveda for its beneficial properties it holds. The present study describes the fracture healing property of the methanolic and aqueous extract of Lepidium sativum seeds. For the study, 21 Charles foster rats were used. They were grouped into three groups each containing seven rats: control, methanolic, and aqueous group. Rats were anesthetized using ether vapors and fractures were induced in each rat from all the three groups using hand held three-point bending technique. The broken bone fragments were then stabilized using splints. The control group was administered with normal saline, along with food and water, post-fracture. The methanolic group was administered with the methanolic extract of Lepidium sativum seeds at dose of 400 mg/kg given orally, post-fracture along with food and water. The third group received aqueous extract of the seeds in doses of 550 mg/kg orally, along with daily food and water intake for a period of 8 weeks. The results were evaluated both radiologically and biochemically. X-rays were done on day 0, 2nd week, and 4th week post-fractures to look for the callus formation and serum levels for calcium, phosphorus, and alkaline phosphatases were evaluated on 0 day, 1 week, 2nd week, 4th week, 6th week, 8th week, and 10th week post-injury. It was observed at the end of the study period that the methanolic group had significant callus formation starting at the 2nd week itself post-fracture. The serum levels of calcium, phosphorus, and alkaline phosphatases at 4th, 6th, and 8th weeks had significant P values in the methanolic group rats. [ABSTRACT FROM AUTHOR]