tag:blogger.com,1999:blog-349334502024-03-27T08:50:11.812-07:00WORLD OF FRUITFRUITS ARE BOTANICALLY CLASSIFIED AS THOSE PLANT PARTS THAT HOUSE SEEDS; IN OTHER WORDS, THEY ARE MATURE PLANT OVARIES. LEARN THE VARIETY OF FRUIT IN THIS WORLD. KNOW THE BENEFIT OF FRUIT TO HUMAN HEALTH. EAT FRUIT AND HAVE A HEALTHY LIFESTYLE.Unknownnoreply@blogger.comBlogger352125tag:blogger.com,1999:blog-34933450.post-70847473405727741302024-03-27T08:49:00.000-07:002024-03-27T08:49:16.931-07:00The Juicy Debate: Navigating the Terrain of Fruit Juice ConsumptionIn the landscape of childhood nutrition, fruit juice stands as a contentious topic, often marred by debates over its perceived benefits and detriments. The American Academy of Pediatrics (AAP) has weighed in on the matter, issuing a policy statement titled 'The Use and Misuse of Fruit Juice in Pediatrics,' shedding light on potential dangers associated with excessive consumption. While fruit juice isn't inherently perilous, understanding its implications and implementing appropriate measures is crucial for safeguarding children's health.<br /><br />Fruit juice, when consumed in excess, can pose several risks to a child's well-being, as highlighted by the AAP. Overindulgence may contribute to obesity, dental caries, gastrointestinal discomfort, and diarrhea. Hence, it's paramount to exercise prudence in juice consumption, opting for 100% pasteurized fruit juice over fruit drinks to mitigate these risks.<br /><br />Guidelines outlined by the AAP recommend judicious juice intake based on age. Infants under six months should abstain from juice altogether, with small amounts occasionally advised for older infants experiencing constipation. For children aged one to six years, a daily limit of 4-6 ounces is suggested, while older children should not exceed 8-12 ounces per day. Encouraging the consumption of whole fruits over juice further promotes a balanced diet.<br /><br />Preventing complications stemming from excessive juice consumption entails strategic measures. Delaying juice introduction until six months of age and serving it in a cup, not a bottle, can deter overconsumption habits. Restricting juice to mealtimes and transitioning to spill-resistant 'sport's bottle' cups aids in curbing excessive intake and minimizing dental risks associated with prolonged exposure to sugars.<br /><br />The 'juice problem' extends beyond dental health, affecting dietary balance and nutrient intake. Juices, while calorie-dense, often lack essential nutrients found in whole foods, potentially displacing crucial dietary components like protein and healthy fats. Furthermore, excessive juice intake may diminish appetite for nutritious foods, perpetuating a cycle of poor dietary habits.<br /><br />Recognizing signs of excessive juice consumption is pivotal for intervention. Symptoms such as picky eating, unbalanced diets, dental issues, and gastrointestinal discomfort warrant attention and may necessitate limiting juice intake. Avoiding prolonged bottle or cup exposure during sleep and eschewing fruit-flavored drinks mitigate dental risks associated with juice consumption.<br /><br />Despite controversies, fruit juice offers some benefits, particularly for children averse to whole fruits. It can supplement fruit servings recommended in dietary guidelines, albeit within prescribed limits. Fruit juice diluted with fluoridated water serves as a viable fluoride source for children disinclined towards plain water, and it can aid in alleviating constipation.<br /><br />In conclusion, the discourse surrounding fruit juice underscores the importance of informed decision-making in children's dietary choices. While moderate consumption can complement a balanced diet, vigilance is essential to prevent potential health hazards associated with excess intake. By adhering to AAP recommendations and fostering healthy eating habits, parents can navigate the complexities of fruit juice consumption, ensuring optimal well-being for their children.<br /><i>The Juicy Debate: Navigating the Terrain of Fruit Juice Consumption<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyK1v2ewLHV3vOPR0vLCmqLX8Euv1EKNSoC6prVFFXq7rPK3lSYcuj01wVDQB78rz3zrbBH18GmVIqXSlr2mNvfm5sahXeXw4OcG5sWxFgGaGg8khmTn6DUif0EVkgX6QoKMjrGjwEgHqnxMTLWZPVFuLCYbFxQVphpySYoRzNgS7QlTUdMqJw5Q/s488/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="488" data-original-width="285" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyK1v2ewLHV3vOPR0vLCmqLX8Euv1EKNSoC6prVFFXq7rPK3lSYcuj01wVDQB78rz3zrbBH18GmVIqXSlr2mNvfm5sahXeXw4OcG5sWxFgGaGg8khmTn6DUif0EVkgX6QoKMjrGjwEgHqnxMTLWZPVFuLCYbFxQVphpySYoRzNgS7QlTUdMqJw5Q/s320/1.jpg" width="187" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-16840195627749623712024-03-25T01:33:00.000-07:002024-03-25T01:33:26.007-07:00Understanding the Dangers of Patulin Contamination in ApplesPatulin, initially hailed as a broad-spectrum antimicrobial agent upon its discovery by Harold Raistrick in 1943, has emerged as a significant concern in apple-based products like apple juice and unfermented cider. Despite its natural occurrence, its reclassification as a mycotoxin in the 1960s due to acute human toxicity underscores the seriousness of its presence.<br /><br />Exposure to patulin primarily transpires through the consumption of contaminated food products. Fruit contamination can arise at various stages, from field cultivation to post-harvest handling, transportation, storage, display, and processing, especially if the produce isn't consumed raw. This pervasive contamination underscores the need for stringent quality control measures throughout the supply chain.<br /><br />Derived from certain species of Aspergillus, Penicillium, and Byssochlamys molds, patulin predominantly lurks in the decaying tissues of apples, often coinciding with symptoms of blue mold. Its presence isn't confined to apples alone; it can manifest in other moldy fruits, grains, and foods. However, apples and apple-derived products remain the primary dietary sources of patulin for humans.<br /><br />The correlation between blue mold and patulin accumulation is noteworthy. Blue mold typically initiates with the infiltration of <i>P. expansum </i>spores into wounds on fresh apples, such as stem punctures, insect bites, or bruises incurred during harvesting and handling operations. From orchard to processing facilities, these vulnerable points serve as gateways for contamination, necessitating meticulous attention to hygiene and preventive measures at every step.<br /><br />Recognizing the health risks posed by patulin, regulatory bodies like the World Health Organization (WHO) have established maximum acceptable levels to safeguard consumers. These standards mandate that apple juice should not exceed 50 μg/L of patulin, while solid apples must contain no more than 50 μg/kg. Additionally, stricter limits of 10 μg/L are imposed on apple-based products intended for infants and young children, reflecting the vulnerability of these demographics to even minimal exposure.<br /><br />In conclusion, the presence of patulin in apples represents a multifaceted challenge, spanning agricultural, logistical, and health domains. Its pervasive nature demands holistic strategies encompassing pre-harvest practices, post-harvest handling, processing protocols, and regulatory oversight. By bolstering preventive measures and enforcing stringent standards, stakeholders can mitigate the risks associated with patulin contamination, ensuring the safety and integrity of apple-based products for consumers worldwide.<br /><i>Understanding the Dangers of Patulin Contamination in Apples<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGT4FtcArAKR6T-H8bBHHSh2ROYq30qVBUN4ZymhOwKtFCq7DRhPjqBx414eHkBYBsrpLdOhSjk4uV3CzC8j_Ect1MFwY0MhQRDLlklbrymP2-qDjZlOFFh8H_JJyFQxVJwbUKaMrsjXLgs3Ns19rmk1vO1M4I8i78XMw7tmHjgOUHLGAN3Ip8A/s656/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="579" data-original-width="656" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGT4FtcArAKR6T-H8bBHHSh2ROYq30qVBUN4ZymhOwKtFCq7DRhPjqBx414eHkBYBsrpLdOhSjk4uV3CzC8j_Ect1MFwY0MhQRDLlklbrymP2-qDjZlOFFh8H_JJyFQxVJwbUKaMrsjXLgs3Ns19rmk1vO1M4I8i78XMw7tmHjgOUHLGAN3Ip8A/s320/1.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-80371057051255781292024-03-06T07:22:00.000-08:002024-03-06T07:22:04.899-08:00Bouea oppositifolia: A Tropical Treasure<i>Bouea oppositifolia</i>, commonly referred to as plum mango, stands as a botanical gem within the lush landscapes of Indochina and Southeast Asia. Its native distribution spans across the enchanting terrains of Indochina, the Malay Peninsula, Myanmar, Thailand, the Andaman Islands, Cambodia, and Borneo. Flourishing in terrestrial habitats, this species thrives in the tropical climate zones, where its luscious fruits ripen under the warm sun.<br /><br />Renowned for its delectable fruits, <i>Bouea oppositifolia </i>offers a delightful fusion of flavors, enticing both locals and connoisseurs alike. From enjoying the fruits fresh to transforming them into preserves during their half-ripened stage, the culinary applications of this fruit are diverse and tantalizing.<br /><br />Beyond its gastronomic allure, Bouea oppositifolia serves as more than just a bearer of fruit. The durable timber extracted from this majestic tree finds utility in various crafts and constructions, owing to its robustness and resilience.<br /><br />In essence, <i>Bouea oppositifolia</i> epitomizes the intrinsic harmony between nature's bounty and human ingenuity, enriching both palates and livelihoods across its native habitats.<br /><i>Bouea oppositifolia: A Tropical Treasure<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrcRpTkpfuc3uecgnbNWgLwTthmzrYGqeG7IcsMzvz8FjrSk2UU7KUl4ZozGQru5MV5x_lNZp0T1W5oByqiHif1Jv8ok-0QMgSyuIkFGcWd104RJylE13TPuNDe7UzaPcCGCICcB_oGl0DTV1w1fcqUO04u8L7t3_zzahNnOR1AoNtwPirH_aA9w/s684/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="684" data-original-width="632" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrcRpTkpfuc3uecgnbNWgLwTthmzrYGqeG7IcsMzvz8FjrSk2UU7KUl4ZozGQru5MV5x_lNZp0T1W5oByqiHif1Jv8ok-0QMgSyuIkFGcWd104RJylE13TPuNDe7UzaPcCGCICcB_oGl0DTV1w1fcqUO04u8L7t3_zzahNnOR1AoNtwPirH_aA9w/s320/4.jpg" width="296" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-25170895183195778792024-02-23T03:47:00.000-08:002024-02-23T03:47:21.014-08:00Physical properties of mango fruitMango trees, renowned for their towering stature, can achieve impressive heights ranging from 35 to 40 meters, with a sprawling crown radius of approximately 10 meters. The leaves of these majestic trees maintain their vibrant green color year-round, maturing into a rich, dark green, forming a lush canopy that provides shade and refuge.<br /><br />Mangoes are highly esteemed across many nations for their alluring flavor profile, marked by succulence and exotic taste, captivating taste buds with their delightful flavor. Beyond their culinary appeal, mangoes are also prized for their wealth of essential nutrients, boasting high levels of vitamins A, B, and C, along with various vital minerals, contributing significantly to overall health.<br /><br />Despite being seasonal, a significant portion of mangoes, approximately 20 percent, undergo processing to produce a variety of delicious products. From creamy purees to refreshing nectars, chewy leathers to convenient canned slices, tangy chutneys to refreshing juices, luxurious ice creams to nutritious fruit bars, and comforting pies, mangoes inspire a multitude of culinary creations, enriching gastronomic experiences globally.<br /><br />As mangoes ripen, they undergo a notable transformation, accumulating abundant carotenoids, renowned for their antioxidant properties. Carotenoid levels increase as mangoes approach maturity, leading to variations in size, shape, color, sweetness, and overall quality. The fruit's skin reflects this diversity, ranging from green to vibrant shades of yellow, orange, red, or even exhibiting additional hues when fully ripe.<br /><br />At the center of the mango lies its seed, a flat oblong structure that may have fibrous or hairy characteristics, depending on the variety. Encased within a protective seed coat, measuring 1-2 mm thick, is a delicate membrane surrounding a single embryo, typically 4 to 7 centimeters long and 3 to 4 centimeters wide.<br /><br />Despite their allure, mangoes face challenges due to their perishable nature. Each year, significant quantities of mangoes spoil during various stages of handling, from processing and packaging to storage and transportation. To minimize losses and maximize utility, innovative techniques are employed to create value-added products, including pulping for nectar and juice concentrates, as well as drying or dehydrating processes, which extend shelf life while retaining the essence of the fruit.<br /><i>Physical properties of mango fruit<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOM-k_0tv9CvCaD7JZpAPr2S-_AHBqVv5stBm2stEaYsrBSkNCAtTvnEiTql_XKDrmUQ_nb18ScFGwF5EMYujz2y36dBDL8h0-Jd0CCHfO7QOsh3ckd2Q98kx8u7kUC4WqTHeCbaZ7gaNStNLkyZ2qW9O0dOUaPLpfaBRKxtL1Cffhmc1pRKvUUQ/s491/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="491" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOM-k_0tv9CvCaD7JZpAPr2S-_AHBqVv5stBm2stEaYsrBSkNCAtTvnEiTql_XKDrmUQ_nb18ScFGwF5EMYujz2y36dBDL8h0-Jd0CCHfO7QOsh3ckd2Q98kx8u7kUC4WqTHeCbaZ7gaNStNLkyZ2qW9O0dOUaPLpfaBRKxtL1Cffhmc1pRKvUUQ/w385-h377/1.jpg" width="385" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-71274769170059945872024-02-10T01:04:00.000-08:002024-02-10T01:04:06.417-08:00Enzymatic Browning Control MethodsIt is crucial to grasp the two primary forms of reactions responsible for browning: enzymatic phenol oxidation and nonenzymatic browning. Enzymatic browning, especially, presents a significant challenge in many food systems due to its adverse effect on the visual appeal of fruits and vegetables. Nevertheless, with a thorough comprehension of these reactions, it becomes possible to devise effective methods to control this undesirable phenomenon.<br /><br />Enzymatic browning can be succinctly described as the initial enzymatic oxidation of natural phenols into slightly colored quinones, which act as precursors to pigments through subsequent enzymatically catalyzed or nonenzymatic reactions. For example, cutting the surfaces of fruits and vegetables triggers enzymatic browning as a result of reactions involving o-quinones. These nonenzymatically catalyzed oxidations lead to the polymerization of the oxidation products, further accelerating the browning process.<br /><br />The essence of enzymatic browning lies in the activity of polyphenol oxidases (PPOs), which play a crucial role in catalyzing the oxidation of phenols in the presence of oxygen. These enzymes are abundant in various fruits and vegetables, rendering them susceptible to enzymatic browning upon damage or exposure to air.<br /><br />To counter enzymatic browning, several strategies can be employed. One common approach involves using inhibitors that target PPOs, thereby hindering the enzymatic oxidation of phenols. Moreover, adjusting the pH, temperature, and oxygen levels of the environment can also help regulate enzymatic browning reactions in fruits.<br /><br />In conclusion, enzymatic browning reactions in fruits represent a complex process influenced by enzymatic phenol oxidation and nonenzymatic browning. By comprehending the intricacies of these reactions, food scientists can develop effective strategies to mitigate the adverse effects of enzymatic browning, ensuring the visual appeal and quality of fruits and vegetables are maintained.<br /><i>Enzymatic Browning Control Methods</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-72975817348366808282024-01-28T21:17:00.000-08:002024-01-28T21:17:13.601-08:00Naringenin Properties and BenefitsNaringenin emerges as a vital naturally occurring flavonoid, specifically categorized as a flavanone. It is predominantly found in various edible fruits, such as grapefruits, oranges, tomatoes, and bergamot. Additionally, it exists in its glycoside form, primarily as naringin, with grapefruit juice serving as a notable source, containing concentrations of up to 800 mg per liter.<br /><br />The glycosides linked to naringenin are naringin and narirutin, where the former forms a bond with neohesperidose, and the latter is a rutinoside. Naringin imparts a bitter taste to grapefruit and sour orange, while narirutin contributes a sweet flavor to grapefruit, sweet orange, tangerine, and tangor.<br /><br />Both naringin and naringenin showcase robust antioxidant properties; however, naringin is deemed less potent than naringenin due to the steric hindrance caused by the sugar moiety in the former.<br /><br />Identified chemically as 2,3-dihydro-5,7-dihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one, naringenin possesses a molecular weight of 272.26 (C15H12O5). This widely distributed molecule is insoluble in water but soluble in organic solvents like alcohol. Classified as a flavanone within the flavonoids class, naringenin originates from the hydrolysis of naringin or narirutin, its glycone precursor.<br /><br />Derived from phenylalanine, naringenin exerts various beneficial effects on the human body, including antioxidant, antiviral, antibacterial, antiadipogenic, and cardioprotective effects. Notably, it demonstrates the ability to inhibit oxidative stress and inflammation, displaying anti-inflammatory and anticancer properties. Additionally, it inhibits osteoclastogenesis and the resorption of osteoclastic bone in the human body.<br /><i>Naringenin Properties and Benefits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDB-6jZFXlSwqZ-l3qiflnBTBBZjqwgtANWfSt35lAn6rWmNvVOy3Ac5vIzK6rQcVJrXgpT8iIiT8_B8KPr0l3HLZ7AXhe9IRqCB0M4nw1vzTcZDFTpbb-xu2hsy5i9QIENFevAyqgvl1G3_pKkd5fsKN7JSBlzOfyHubnIKnMFjdH-QG1Rv05Q/s596/Screenshot%202024-01-29%20131606.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="596" data-original-width="551" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDB-6jZFXlSwqZ-l3qiflnBTBBZjqwgtANWfSt35lAn6rWmNvVOy3Ac5vIzK6rQcVJrXgpT8iIiT8_B8KPr0l3HLZ7AXhe9IRqCB0M4nw1vzTcZDFTpbb-xu2hsy5i9QIENFevAyqgvl1G3_pKkd5fsKN7JSBlzOfyHubnIKnMFjdH-QG1Rv05Q/w339-h366/Screenshot%202024-01-29%20131606.png" width="339" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-65303632153002044882023-12-31T07:13:00.000-08:002023-12-31T07:13:22.561-08:00Seedless Grape OriginsOriginally recognized as "Sultanina," the Thompson Seedless grape is thought to have originated in Persia, encompassing parts of present-day Iran and Turkey. Humans have transported it through various temperate climates, and more recently, it has been cultivated in subtropical regions.<br /><br />Between 120 and 900 BC, the Phoenicians planted vineyards in Spain and Greece, while Armenians did so in what is now Turkey, Iran, and Iraq. The seedless grape variety was later named after William Thompson, who first cultivated these grapes in California around the beginning of the twentieth century.<br /><br />The cultivation of the grape spread across Asia Minor, the Mediterranean, and northern Africa, reaching Europe and subsequently finding its way to America, South Africa, and Australia. Spaniards introduced it to Mexico and regions now part of California and Arizona. English settlers brought the Old-World grape to the colonies along the Atlantic seaboard.<br /><br />In 1872, William Thompson of Yuba City introduced the seedless grape to California, obtaining cuttings from the Elwanger and Barry nursery in Rochester, New York. Initially labeled as a grape from Constantinople grown in English hothouses under the name 'Lady De Coverly,' local planters quickly embraced the misnomer 'Thompson Seedless,' a name that persisted throughout its use in California. The variety is also recognized as 'Sultanina,' originating from 'Sultanieh.'<br /><br />By the 1840s, the emergence of railways facilitated the shipment of grapes from southern to northern states, extending the availability of grapes in the summer. By the 1880s, California had become a significant source of table grapes for eastern markets.<br /><br />Before the introduction of Thompson Seedless grapes in 1876, the grape industry faced challenges due to the tedious process of seeding common muscat raisins. The introduction of seedless grapes contributed to the flourishing of the industry.<br /><i>Seedless Grape Origins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP63DKlXVAagD88k0bLfuVNLRkSB03k19MYAdOAnVLg1gSwEm-41N-j2XLXTLkFtTyawDrGV3AaKJib9EM6szzszTVF-gLf0uiQgggb8B3PSaoAgq0CkhXI3LqvSkqEBYpCWZXiXwTckO-wlt8v2oG5Z01mJdAIApBdehijO_aoD8IGqDArYLCTA/s312/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="312" data-original-width="220" height="485" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP63DKlXVAagD88k0bLfuVNLRkSB03k19MYAdOAnVLg1gSwEm-41N-j2XLXTLkFtTyawDrGV3AaKJib9EM6szzszTVF-gLf0uiQgggb8B3PSaoAgq0CkhXI3LqvSkqEBYpCWZXiXwTckO-wlt8v2oG5Z01mJdAIApBdehijO_aoD8IGqDArYLCTA/w342-h485/1.jpg" width="342" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-60564258132028215982023-12-27T22:00:00.000-08:002023-12-27T22:00:00.151-08:00Flavor compound of strawberry fruitFruit flavor is a key characteristic for consumer acceptability and fresh strawberries are valued for their characteristic red color, juicy texture, distinct aroma, and sweet fruity flavor.<br /><br />The flavor substances of strawberries, especially the volatile compounds, have been studied extensively. The exact composition of a strawberry may vary between cultivars, growth, storage conditions and years.<br /><br />In the literature, more than 360 volatile compounds were reported. As well as sugars and acids about 15–20 volatile compounds are important for sensory perception. Only a limited number of compounds have been made responsible for the formation of the typical, very pleasant flavor.<br /><br />Particular esters, terpenes, and furans have the most significant fits to strawberry flavor intensity. In total, thirty-one volatile compounds are found to be significantly correlated to strawberry flavor intensity.<br /><br />Analysis of the aroma value (the ratio of compound concentration to odor threshold) has indicated that less than 20 compounds contribute significantly to strawberry flavor. Esters, formed by esterification of alcohols and acyl-CoA, constitute the largest and one of the most important groups contributing to the fruity and floral notes and they comprise from 25% to 90% of the total volatiles in fresh ripe fruit.<br /><br />Terpenes, which include linalool, nerolidol, terpineol, or a-pinene, constitute the other important group, providing pleasant citrus and spicy notes and reaching up to 20% of total fruit volatiles in some cultivars of strawberry. Terpenes normally comprise less than10% of strawberry volatiles and sulphur compounds less than 2%.<br /><br />Other compounds considered important for strawberry flavor are hexanal, (Z)-3-hexenal, 2-heptanone, and g-decalactone, the latter being a noteworthy cultivar-specific compound conferring peach (Prunus persica)-like flavor to strawberry fruit.<br /><br />Sweet and sour are the major non-volatile flavor components in strawberry. 75% of the carbohydrate (about 6% of the berry weight) in strawberries is sugar: sucrose, glucose and fructose. <br /><b>Flavor compound of strawberry fruit </b><div><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-87487438445270849672023-09-12T20:22:00.001-07:002023-09-12T20:22:00.141-07:00Fruit Naringenin's Health BenefitsCitrus plants serve as a valuable reservoir of flavonoids, including naringin, naringenin, nobelitin, narirutin, and hesperidin. Particularly noteworthy among these compounds is naringenin, which is colorless and lacks taste, yet holds significance as a naturally occurring flavonoid. <br /><br />Naringenin is predominantly found in specific edible fruits like various Citrus species, tomatoes, and Smyrna-type Ficus carica figs. Naringenin, in conjunction with its glycoside form, has also been detected in herbs like Greek oregano, water mint, beans, as well as cocoa and tomatoes.<br /><br />Despite its widespread presence, naringenin is insoluble in water but dissolves readily in organic solvents such as alcohol. Classified as a flavanone, naringenin originates from the hydrolysis of naringin or narirutin. While naringin contains a neohesperidose bond, narirutin features a rutinoside structure; both contribute to the characteristic bitter taste found in grapefruit and sour oranges.<br /><br />Extensive research has unveiled naringenin's diverse impacts on human well-being. These encompass a spectrum of effects, including the reduction of biomarkers associated with lipid peroxidation and protein carbonylation, facilitation of carbohydrate metabolism, scavenging of reactive oxygen species, modulation of immune system activity, and the promotion of anti-atherogenic effects.<br /><br />Furthermore, naringenin has demonstrated notable anti-inflammatory attributes and the capacity to bolster antioxidant defenses, both within controlled laboratory conditions and living organisms.<br /><i>Fruit Naringenin's Health Benefits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsBDOiqxX5RK9vbCwMLG_IjlYRAuETuvUI_RbGK4A8kNFyjb4ebTtoKd3pMPY6iDxHemEKSXkZADNoO82uFl6elGyBO5Y3Bax6vONwyfgQiCu4qnQQrepgStKrkGe4CQYThcV1ev0r-3WLyD5fnkAqXSdHuFgqP_pNJ89PiG75bLvOU58uODw5uQ/s676/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="435" data-original-width="676" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsBDOiqxX5RK9vbCwMLG_IjlYRAuETuvUI_RbGK4A8kNFyjb4ebTtoKd3pMPY6iDxHemEKSXkZADNoO82uFl6elGyBO5Y3Bax6vONwyfgQiCu4qnQQrepgStKrkGe4CQYThcV1ev0r-3WLyD5fnkAqXSdHuFgqP_pNJ89PiG75bLvOU58uODw5uQ/s320/1.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-74486362210743386582023-08-21T01:29:00.005-07:002023-08-21T01:29:31.964-07:00Date Fruit Organic AcidsThe date fruit, resembling a berry, stands out due to its unique growth stages: 'hababook,' 'kimri,' 'khalal,' 'rutab,' and 'tamar.' Among these, the 'Barhee' cultivar holds significant global importance in the world of date cultivation.<br /><br />Ripe fruits are primarily composed of soluble elements, including organic acids and sugars, which exert a substantial influence on taste by contributing to both sourness and flavor.<br /><br />During distinct developmental phases, various fruits accumulate organic acids within their flesh. Typically, one or two acids dominate this composition. Date palms and their genetic copies are discovered to contain tartaric, malic, and oxalic acids as the most prevalent types, followed by acetic, fumaric, citric, and maleic acids.<br /><br />Throughout the growth stages, malic acid takes precedence in the initial phases, while succinic acid reigns during the Khalal stages and acetic acid during the Tamar stages.<br /><br />Variations in organic acid levels have a profound impact on the diversity of flavors among date palm fruits. Numerous studies emphasize the role of organic acids in achieving a harmonious fruit taste, affecting sourness, sweetness, and subtle flavor notes. Specifically, malic acid emerges as a distinctive acid that sets date palm fruits apart and contributes to the array of flavors.<br /><br />The presence of organic acids helps uphold this balance of flavors by responding to changes in pH and various factors linked to acid concentration. The lack of these acids detrimentally affects the sensory quality of the fruit.<br /><br />Moreover, organic acids play a pivotal part in fruit quality by serving as preservatives and agents against microbial growth. They also stimulate appetite, aid in digestion, stabilize water-soluble vitamins B and C, and improve the absorption of essential minerals like potassium, copper, zinc, and calcium.<br /><i>Date Fruit Organic Acids<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzk8JFF2Kefuyf80FNVrG-rTXt6IWtqoSTnGRPyTMym_BMMV613JKvRQaSQhaUEIvQ8tkxrN-lCH425p0n1JwvgGq7jKskh8J4g7eUa49Lave06yJ8VBvyQEeD8_nj0JX9HUpJ-5GWXLtrOoq3ZnX1zgbDxT9vcGv3DwEXOF7fmba3A_6muJqvQ/s512/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="342" data-original-width="512" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzk8JFF2Kefuyf80FNVrG-rTXt6IWtqoSTnGRPyTMym_BMMV613JKvRQaSQhaUEIvQ8tkxrN-lCH425p0n1JwvgGq7jKskh8J4g7eUa49Lave06yJ8VBvyQEeD8_nj0JX9HUpJ-5GWXLtrOoq3ZnX1zgbDxT9vcGv3DwEXOF7fmba3A_6muJqvQ/w414-h277/1.jpg" width="414" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-85921140722514276602023-07-29T05:32:00.001-07:002023-07-29T05:32:02.200-07:00Polyphenols in datesThe date palm's fruit, known as <i>Phoenix dactylifera</i> L., is an abundant source of dietary fiber and polyphenols. This flowering plant belongs to the Arecaceae family and is primarily cultivated for its delectable fruit.<br /><br />Dates offer a diverse range of bioactive substances. They contain various polyphenols, including cinnamic and coumaric acids, as well as their derivatives such as ferulic, sinapic, syringic, vanillic, gallic, caffeic, protocatechuic, and dactilyferic acids.<br /><br />Extensive research has been conducted on plant polyphenols, garnering increased attention from researchers and clinicians due to their biological properties, which encompass antioxidant activity, cholesterol-lowering effects, and potential health benefits like cancer chemoprevention, diabetes prevention, and safeguarding against cardiovascular diseases.<br /><br />Numerous reports consistently demonstrate that a diet based on date fruits, which are naturally enriched with plant polyphenols, effectively combats various diseases.<br /><br />Among the different date varieties, Ajwa dates stand out as the richest in polyphenols, particularly anthocyanidins, compared to others like Barni and Khalas. However, the polyphenol content significantly diminishes during the final stage of ripening.<br /><br />Date polyphenols and their metabolites, formed through interactions with gut bacteria, may also contribute to the health of the colonic epithelium, owing to their potential to inhibit the proliferation of human colon cancer cells.<br /><br />In the food industry, phenolic compounds are highly regarded as valuable bio preservatives due to their antimicrobial and antioxidant effects, offering an alternative to synthetic additives.<br /><i>Polyphenols in dates<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzYOfcXC1H_TpeRScbhvrxfpgokHjhr42WPnvUTCEIgnfjGzY7LW__3biwm4NKWh-9YbNrt6dVBuCsaqJyN9t-oHsWwezAuWClR-0dVJxZiJybsboaX7p5NwMv1B4d7m8Lp0F5QjXEsCxKzzGkcZm647RrZPNdvaF3XqqGd_teb0q3v4BKnRZHWQ/s390/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="287" data-original-width="390" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzYOfcXC1H_TpeRScbhvrxfpgokHjhr42WPnvUTCEIgnfjGzY7LW__3biwm4NKWh-9YbNrt6dVBuCsaqJyN9t-oHsWwezAuWClR-0dVJxZiJybsboaX7p5NwMv1B4d7m8Lp0F5QjXEsCxKzzGkcZm647RrZPNdvaF3XqqGd_teb0q3v4BKnRZHWQ/s320/1.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-82268934883586201462023-07-06T17:26:00.003-07:002023-07-06T17:26:14.287-07:00Bioactive compounds in citrus fruit: FlavonoidsCitrus plants possess a diverse array of flavonoid components, with examples including hesperidin, naringin, and polymethoxylated flavones (PMFs), which are distinctive to citrus plants. Furthermore, rutin and quercetin are widely occurring flavonoids found throughout the plant kingdom.<br /><br />The white pulp surrounding the fruit contains a concentrated amount of flavonoids. These bioflavonoids aid in the body's retention and utilization of vitamin C. When combined, these two nutrients enhance the permeability and strength of capillary walls. Consequently, the application of citrus juice to bruises can expedite the healing process.<br /><br />Flavonoids are aromatic secondary metabolites in plants that have gained recognition for their physiological and pharmacological roles, as well as their associated health benefits.<br /><br />Flavonoids can be categorized as flavanones, flavones, and flavonols. They exist in both free form and as glycosides in various parts of citrus fruits.<br /><br />The primary flavanones prevalent in citrus fruits, particularly in higher quantities compared to other fruits, are hesperidin and narirutin. Rutin and vicenin-2 are the principal flavonols and flavones found in significant proportions.<br /><br />Flavonoids play a role in enhancing fruit and juice quality through multiple mechanisms, influencing factors such as appearance, taste, and nutritional value of the plant-derived product.<br /><br />For instance, in the case of lemon and orange juices, hesperidin can contribute to sediment formation, resulting in undesired cloudiness. On the other hand, naringin significantly affects the bitterness of grapefruit and bergamot juices.<br /><i>Bioactive compounds in citrus fruit: Flavonoids<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriA91-EgmLogbduQK-PSooOLMwIsQKj4sUJIZFS7W8uOgtW2otod3D0xJiou4d0D-TpNjifk1EOSHx27SeCScNyBSSp8-TFBNiZi0RRiJynJqBblgCzfSMWmorb-xkgCCwnR9mzV2EhH84gnCvK05MtcdSQMXRGfhg7EtvdjRVYLA8B2cTfKv1w/s725/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="725" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriA91-EgmLogbduQK-PSooOLMwIsQKj4sUJIZFS7W8uOgtW2otod3D0xJiou4d0D-TpNjifk1EOSHx27SeCScNyBSSp8-TFBNiZi0RRiJynJqBblgCzfSMWmorb-xkgCCwnR9mzV2EhH84gnCvK05MtcdSQMXRGfhg7EtvdjRVYLA8B2cTfKv1w/w471-h299/1.jpg" width="471" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-18800417776683238152023-06-12T09:10:00.007-07:002023-06-12T09:29:27.301-07:00Tart cherriesTart cherries (Fruit of <i>Prunus cerasus</i> L., Rosaceae) and their byproducts contain numerous phytochemicals including the flavonoids kaempferol, isorhamnetin, quercetin, epicatechin, catechin, anthocyanin, and procyanidins. <br /><br />The two main types of tart cherries are Montmorency and Balaton. Montmorency is the most commonly grown tart cherry in the United States. <br /><br />Tart cherries are bright red in color while sweet cherries tend to be darker red and sometimes even purple. Sweet cherries are also larger than tart cherries. <br /><br />One cup of frozen tart cherries contains 60 calories, 0.5 grams of fat, 15 grams of carbohydrates and 2 grams of fiber. Tart cherries also contain nine times more vitamin A than blueberries, with one serving of tart cherries providing 25 percent of the recommended daily value. <br /><br />Anthocyanins are the key antioxidant compounds in cherries. Along with providing the bright red pigment to tart cherries, these phytonutrients have been specifically linked to high antioxidant capacity. <br /><br />Tart cherries have been suggested to exert several potentially beneficial health effects including: lowering blood pressure, modulating blood glucose, enhancing cognitive function, protecting against oxidative stress and reducing inflammation. <br /><br />Tart cherry consumption have demonstrated particular benefits in recovery from exercise-induced muscle damage and diabetes associated parameters. <br /><br />The tartness in a tart cherry makes them a perfect addition to baked goods like muffins, pies, and cakes, resulting in their nickname of "pie cherries".<br /><b>Tart cherries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OWj6Wp7PSSQ5udnmYRPL4ynXWvCqGm6Et5RQwaNCmFnxQSHIjoTdAAvGCmu1mBHUTG7NiAsaUy_jWt7oUgYgcR8vYSvvNxtgo84eL63VIPf5GTwCrdSAGYO1jwNvxxpRbGV2e1hSpGI0cm6qpD2b4fhxxKlNiw65AIUxgeZelh64oPd0Fmo/s453/2023-06-12%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="363" data-original-width="453" height="369" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OWj6Wp7PSSQ5udnmYRPL4ynXWvCqGm6Et5RQwaNCmFnxQSHIjoTdAAvGCmu1mBHUTG7NiAsaUy_jWt7oUgYgcR8vYSvvNxtgo84eL63VIPf5GTwCrdSAGYO1jwNvxxpRbGV2e1hSpGI0cm6qpD2b4fhxxKlNiw65AIUxgeZelh64oPd0Fmo/w461-h369/2023-06-12%20(1).png" width="461" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-20366244371063500322023-05-16T21:50:00.000-07:002023-05-16T21:50:00.309-07:00Papayas are good for hemorrhoidsHemorrhoids are swollen veins that can develop inside the rectum (internal hemorrhoids) or under the skin around the anus (external hemorrhoids). Hemorrhoids are one of the most common causes of anal pathology. <br /><br />Hemorrhoids are very much like varicose veins; they enlarge and lose their elasticity, resulting in saclike protrusions into the anal canal. <br /><br />While the condition commonly referred to as ‘piles’ can sometimes cause discomfort, pain and much embarrassment to the patient, hemorrhoids are in a minors cases a minor medical problem. While there are many ways to deal with it, trying natural remedies is always a good idea. Different hemorrhoids types also contribute to chronic inflammation and including papaya in the diet may give some relief. <br /><br /><i>Carica papaya</i>, also known as papaya or pawpaw, belongs to the Caricaceae family that is divided into four genera spread around the world. The genus Carica Linn. is the most cultivated and best-known species. <br /><br />Papaya is an excellent fruit to eat. Papaya’s main carbohydrates are simple sugars, as in ripe papaya, which contains 48% (w/w) sucrose, 30% (w/w) glucose, and 22% (w/w) fructose. Papaya is also high in fiber, minerals, enzymes, and water content, which help to prevent constipation and promote regularity and a healthy digestive tract. <br /><br />It is recommended for the prevention and relief of hemorrhoids. Fiber is essential for the digested material to have enough bulk to cause a bowel movement.<br /><b>Papayas are good for hemorrhoids<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaS1nw8si12c5btGd0LSBj0Oqhwl2wxB6JtQLSeoSu2A4r1ao5NXLxuoFBEsQzgNfSJ_7z3PDLXexf25bvdGZ1sk0tkFIP7hlUQu7gTZUFCkqYmjVnrmwVTObtgdGtDVjPnSE6maidjQFgOTestA8kVmkbTEjKLAycCFAf1wVU_VRk9Fpslw/s1500/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="373" data-original-width="1500" height="127" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaS1nw8si12c5btGd0LSBj0Oqhwl2wxB6JtQLSeoSu2A4r1ao5NXLxuoFBEsQzgNfSJ_7z3PDLXexf25bvdGZ1sk0tkFIP7hlUQu7gTZUFCkqYmjVnrmwVTObtgdGtDVjPnSE6maidjQFgOTestA8kVmkbTEjKLAycCFAf1wVU_VRk9Fpslw/w509-h127/2.jpg" width="509" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-16917237775534671672023-04-22T18:54:00.002-07:002023-04-22T18:54:19.534-07:00Antioxidants in date palmDate palm (<i>Phoenix dactylifera</i> L.) is one of the most important fruit trees growing in the Arabian world and some neighboring counties and represents a good cash crop for many farmers. At present, more than 5000 cultivars of date palm are known to exist all over the world. <br /><br />They contain health benefiting flavonoid polyphenolic antioxidants known as tannins. Tannins are known to possess anti-infective, anti-inflammatory, and anti-hemorrhagic(prevent easy bleeding tendencies) properties. <br /><br />Antioxidants are compounds capable of either delaying or inhibiting the oxidation processes. They act as a donor of electron and hydrogen, radical scavenger, peroxide decomposer, singlet oxygen quencher, enzyme inhibitor, synergist, and metal-chelating agents. <br /><br />Date palm flesh and pits are enriched with certain phenolic and flavonoids, which have multiple effects on human health due to their strong antioxidant properties. Phenolic compounds exhibit a wide spectrum of biochemical activities such as antimicrobial, antimutagenic, anticarcinogenic as well as the ability to modify the gene expression. <br /><br />Date palm compose antioxidant flavonoids such as ß-carotene, lutein, and zea-xanthin. These antioxidants found to have the ability to protect cells and other structures in the body from harmful effects of oxygen-free radicals. Thus, eating dates found to offer some protection from colon, prostate, breast, endometrial, lung, and pancreatic cancers. <br /><br />Zeaxanthin is a type of organic pigment called a carotenoid. It is related to vitamin A and found in the human eye (macula and retina) along with lutein, where it thought to provide antioxidant and protective light-filtering functions. It thus offers protection against age-related macular degeneration, especially in elderly populations.<br /><b>Antioxidants in date palm<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7a09H3_7Y1zKppFsHoYyXCU4sIiCgiPbLlHimRVcBq9XP6uEApwrFuBFdtg-Wd3IBH7fCBvyc8wCPZmaG6aPrLQihHbDcNHVjh3LnxcuCxGLvQcFU91s-KqOMghPuW4H4wKTrM8vG9fxRLg_ZTVUTcpEUMxV-opdLFkK3mv25ZZY6KTFwUk/s720/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="267" data-original-width="720" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7a09H3_7Y1zKppFsHoYyXCU4sIiCgiPbLlHimRVcBq9XP6uEApwrFuBFdtg-Wd3IBH7fCBvyc8wCPZmaG6aPrLQihHbDcNHVjh3LnxcuCxGLvQcFU91s-KqOMghPuW4H4wKTrM8vG9fxRLg_ZTVUTcpEUMxV-opdLFkK3mv25ZZY6KTFwUk/w476-h177/1.jpg" width="476" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-9970975546597567172023-03-17T09:17:00.002-07:002023-03-17T09:17:09.842-07:00Nutrition benefits of apricot The benefits of apricot are majorly attributed to its rich vitamin and mineral content. Just 100 grams of this yellowish-orange fruit would provide with 6% potassium and 12% of the daily recommended dose of vitamins A and C. <br /><br />Apricots are also a great source of many antioxidants, including beta carotene and vitamins E. The main flavonoids in apricots are chlorogenic acids, catechins, and quercetin. These compounds work to neutralize free radicals, which are harmful compounds that damage your cells and cause oxidative stress. Oxidative stress is linked to obesity and many chronic diseases, such as heart disease. <br /><br />Rich in vitamin A, beta-carotene, and other carotenoids, apricots are excellent for promoting eye health. Lutein helps to support retina and lens health, while carotenoids and vitamin E support overall vision. <br /><br />Vitamins C and E, both found in this fruit, may aid human skin. In particular, vitamin C protects against UV damage and environmental pollutants by neutralizing free radicals. <br /><br />Dried apricots are higher in most nutrients than fresh apricots. A serving of 5-6 dried apricots has more than four times the fiber than a whole fresh apricot. Fiber helps lower to risk of heart disease, diabetes, and some types of cancer. Dried apricots also have more potassium, iron, and calcium. <br /><br />The soluble fiber in the fruit promotes healthy bowel movement as it adds bulk to the stools. The fiber also breaks down the fatty acids fast – and this enhances digestion.<br /><b>Nutrition benefits of apricot<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PiEZrtYPBUgSmxuX1HIVvMyqbCKiJcYILWu3SEDZqhhKjorxqpfgn2tavQ07_xvpWqfAFjz23O-6GIHT_QfSlxqvJCOtcdBxTy0jM1wkIABjORsrmArlsUz0l8pA1WuKi5MNPXixhQyNHTe-omYY06WuSdgHV25WE-9azSMxzXQEJAlrhYc/s394/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="314" data-original-width="394" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PiEZrtYPBUgSmxuX1HIVvMyqbCKiJcYILWu3SEDZqhhKjorxqpfgn2tavQ07_xvpWqfAFjz23O-6GIHT_QfSlxqvJCOtcdBxTy0jM1wkIABjORsrmArlsUz0l8pA1WuKi5MNPXixhQyNHTe-omYY06WuSdgHV25WE-9azSMxzXQEJAlrhYc/w470-h375/1.jpg" width="470" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-5703439706793789032023-02-18T01:00:00.003-08:002023-02-18T01:00:30.921-08:00Furanocoumarins in citrus fruitThe furocoumarins or furanocoumarins, more commonly known as psoralens, are secondary metabolites commonly found in citrus plants. They are pharmacologic agents and these molecules are allelochemical compounds in plants that have controversial effects on humans, such as phototoxicity and the commonly described interactions with drugs, referred to as the “grapefruit juice effect”. <br /><br />Citrus plants are able to produce defense compounds such furanocoumarins to cope with herbivorous insects and pathogens. In humans, these chemical compounds are strong photosensitizers and can interact with medications, leading to the “grapefruit juice effect”. <br /><br />Furanocoumarins can block an enzyme produced by the liver and intestines to break down certain medications in the body. Without this enzymatic activity, levels of these medications can grow to harmful, even toxic, levels. <br /><br />Citrus peel contains larger diversity and higher concentrations of furanocoumarin than the pulp of the same fruits. Grapefruit is not the only rich in furanocoumarins here. Pomelos (a hybrid between an orange and an Asian fruit called Citrus maxima) also contain furanocoumarins, as do Seville oranges (used in marmalades) and limes. Sweet oranges, such as navel and Valencia, do not contain furanocoumarins. <br /><br />The major furanocoumarins found in grapefruits include bergamottin, epoxybergamottin, and 6′,7′-dihydroxybergamottin. <br /><br />Furanocoumarins represent a class of photosensitizers whose use level is likely to be restricted to 1 ppm in cosmetic products by the EU. Furanocoumarins are a therapeutically important subtype and have various clinical applications. They have been used in folk medicine for a long time. The first furanocoumarin, 5-methoxypsoralen, was isolated in 1838 by Kalbrunner from bergamot oil.<br /><b>Furanocoumarins in citrus fruit<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyKWgq32xQTrkEKhfZtNB_0DiKi27C8l1bus5-2OWtFObWGFcObeDdliiws-iyhNdtyuhGTP0wVFhahOvh_wWO4fbwIqz9BmyfkQobf5Pl9Qh70tlzp47SC4HymUmIMvi5PEZqF41hj_yUGCIjMieTJ0gQx4lZeWPzBpNLCn_hyNny6y2QNI/s715/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="715" data-original-width="708" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyKWgq32xQTrkEKhfZtNB_0DiKi27C8l1bus5-2OWtFObWGFcObeDdliiws-iyhNdtyuhGTP0wVFhahOvh_wWO4fbwIqz9BmyfkQobf5Pl9Qh70tlzp47SC4HymUmIMvi5PEZqF41hj_yUGCIjMieTJ0gQx4lZeWPzBpNLCn_hyNny6y2QNI/s320/1.jpg" width="317" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-4172979336623333012023-02-02T19:50:00.001-08:002023-02-02T19:50:00.186-08:00Anti-Inflammatory Activity of black mulberryMulberry plants belonging to the Moraceae family have been grown for the purpose of being the nutrient source for silk worm and raw materials for the preparation of jams, marmalades, vinegars, juices, wines, and cosmetics. <br /><br />Mulberries contain 70% carbs, 14% fiber, 12% protein, and 3% fat — making them fairly high in protein compared to most berries. Mulberries are rich in many vitamins and minerals, particularly vitamin C and iron. <br /><br /><i>Morus nigra</i> L. (black mulberry) is the Morus species with the highest chromosome number. It originated in Iran, but is grown throughout southern Europe, southwest Asia, the Mediterranean countries, and South America. <br /><br />Black mulberry exhibited an excellent wide-spectrum of biological and pharmacological therapeutic effects including antinociceptive, anti-inflammatory, antimicrobial, anti-melanogenic, antidiabetic, anti-obesity, anti-hyperlipidemic, and anticancer activities. Studies have shown that plants belonging to the Morus genus are rich in secondary metabolites such as flavonoids which are associated with important biological activities as antioxidant and anti-inflammatory actions. <br /><br />Inflammation is defined as a set of physiological defense mechanisms taking place in the body. In these processes, a variety of chemical mediators are released from damaged tissue including excitatory amino acids, hydrogen ions, peptides, lipids, and cytokines. Primarily inflammation is essential to protect the body against pathogens or dangerous cells. However, abnormal regulation of this process can result in destruction of cells or disturbed cellular metabolism, which often contributes to chronic diseases characterized by a low grade of inflammation. <br /><br />Studies have highlighted that regular consumption of natural plants with anti-inflammatory activities can help in the treatment of acute chronic inflammation. Black mulberries have been used as herbal medicines for animals and humans due to their analgesic and anti-inflammatory effect. <br /><br />Many studies have found that black mulberry is rich in polyphenols, flavonoids, and anthocyanins, which are responsible for their antioxidant and anti-inflammatory activities. <br /><br />A very recent study has shown that extracts of M. nigra pulps and leaves can improve survival rate and decrease the number of total leukocytes in bronchoalveloar lavage fluid in LPS-induced septic mice, indicating the reduction of inflammatory infiltrate in the lung (<span style="font-size: x-small;"><i>Oxid. Med. Cell Longev. 2018, 2018, 5048031</i></span>).<br /><b><span style="color: #cc0000;">Anti-Inflammatory Activity of black mulberry</span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-34511555744788462642023-01-09T08:38:00.004-08:002023-01-09T08:38:30.097-08:00Polyphenols in apples Polyphenols represent a group of secondary metabolites with aromatic ring(s) bearing one or more hydroxyl moieties. Polyphenols are powerful antioxidants. They prevent or reverse damage in human cells caused by aging, the environment, and lifestyle. Over time, this damage is linked to an increased risk of many chronic diseases. <br /><br />Apples contain a variety of phenolic compounds. There are five major groups of polyphenolic compounds found in apples: flavanols (catechin, epicatechin and procyanidins), phenolic acids (mainly chlorogenic acid), dihydrochalcones (phloretin glycosides), flavonols (quercetin glycosides) and anthocyanins (cyanidin). <br /><br />Apple peels have higher levels of polyphenols than flesh or core and also abundant in flavonoids such as quercetin glycosides and cyanidin galactoside. The flesh and core have relatively high concentrations of chlorogenic acid. <br /><br />Polyphenols originate from the plant aromatic pathway, starting with amino acids of the shikimate pathway and culminating in molecules produced by the phenyl propanoid and flavonoid pathways. The coordinated induction-regulation of these pathways leads to the production of several thousand different molecules. <br /><br />The nature and content level of polyphenols present in food sources will be influenced by various factors. For apples, the variety, agricultural practices, harvesting, and if supplementing, the extraction process will be among the factors contributing to polyphenol concentration. <br /><br />Each polyphenol molecule might have specific health benefits. The non-glycosilated form of phlorizin, phloretin, has been shown to influence epigenetic processes, heritable changes not encoded in the DNA sequence itself that play an important role in gene expression regulation in breast cancer cells. <br /><br />Apple polyphenols also seem to block fat and cholesterol from entering the body and slow the production of fat and cholesterol. This may allow them to lower cholesterol and help with weight loss. <br /><br />Apple juice may work in cognitive decline of normal aging suppressing over expression of presenilin-1, which is linked to the production of amyloid β-peptide, a marker of Alzheimer’s.<br /><b>Polyphenols in apples<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3p8WB_n111LssRys9J5rbdjSmylroITPM2wyoWG4SVVF9iXuaX__ZNBY25BK3-CeWCm1uCrVLM6igH2UzCiarcnDjyIYv89j9d5kLv3Me1eNO3ZZ76PHCr9-jBDybpX3eDdl11f8sZD8EVDaAfotXHCxva07TtkJ-_WfeDwS2Gvyl6Rl0r4/s538/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="538" data-original-width="460" height="483" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3p8WB_n111LssRys9J5rbdjSmylroITPM2wyoWG4SVVF9iXuaX__ZNBY25BK3-CeWCm1uCrVLM6igH2UzCiarcnDjyIYv89j9d5kLv3Me1eNO3ZZ76PHCr9-jBDybpX3eDdl11f8sZD8EVDaAfotXHCxva07TtkJ-_WfeDwS2Gvyl6Rl0r4/w413-h483/1.jpg" width="413" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-32725095100107468942022-12-04T04:20:00.007-08:002022-12-04T04:20:57.198-08:00Barbados cherry: Applications and nutritional benefits Barbados cherry fruit grows on a large shrub or tree with a short trunk. Commonly they are between 6 and 20 feet in height. The flowers, which appear throughout the summer, are pink or rosy, 2 cm (nearly one inch) in diameter, and grow from the leaf axils in clusters of three to five. Each tree produces up to 62 pounds of cherries that offer a sweet-to-tart flavor profile. <br /><br />The fruits are very rich in vitamin C and are used in preserves and commercial vitamin production. Because of their intense red coloring, Barbados cherries are often used in jellies and jams; alcoholic beverages such as wine; desserts such as ice creams, pies and popsicles; syrups; and sauces. In the Caribbean and some parts of South America, Barbados cherries are enjoyed fresh eaten right off the tree. <br /><br />For dessert use, they are delicious merely stewed with whatever amount of sugar is desired to modify the acidity of the particular type available. <br /><br />Barbados cherries incorporated into more than just food, it is also in creams, lotions and skin care products, as they remain quite popular in the beauty industry. <br /><br />One single fruit comprises the minimum daily recommended vitamin C requirements and also are low in calories. <br /><br />Barbados cherry is very nutritious. And has the following benefits:<br />*Very high in Vitamin C<br />*Good amounts of calcium, iron, niacin, phosphous, riboflavin, and thiamine<br />*Rich with antioxidants<br />*Fight infections and viruses<br />*Boost immune system <br /><br />The fruits are considered beneficial to patients with liver ailments, diarrhea, and dysentery, as well as those with coughs or colds. <br /><br />And due to its high level of antioxidants, Barbados cherry can reduce inflammation and oxidative stress, boost immunity and has been shown to boost collagen production and reverse skin damage from aging.<br /><b>Barbados cherry: Applications and nutritional benefits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eSf3asRo7YjPyCSt3oR6G3qIHIHMQuqLmEAzLS68fBP0L5L2pr_Le5_2Zem0jVobeCWxJqdlX_T8a74hHY3p--8guBk0fET5oBDuHd9kEQFnJ7RdOb7Sn6_Y2ZmcurtSVT-_O38YA5ZQDUGDZy6g40_lqVSZsSpR52WNG9kaS2WenVxynn4/s573/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="530" data-original-width="573" height="439" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eSf3asRo7YjPyCSt3oR6G3qIHIHMQuqLmEAzLS68fBP0L5L2pr_Le5_2Zem0jVobeCWxJqdlX_T8a74hHY3p--8guBk0fET5oBDuHd9kEQFnJ7RdOb7Sn6_Y2ZmcurtSVT-_O38YA5ZQDUGDZy6g40_lqVSZsSpR52WNG9kaS2WenVxynn4/w474-h439/1.jpg" width="474" /></a></div> </b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-49187308946147121112022-11-10T08:26:00.002-08:002022-11-10T08:26:12.365-08:00Chinese hawthornHawthorn is a common thorny shrub in the rose family that grows up to 5 feet tall on hillsides and in sunny wooded areas throughout the world. It grows in temperate regions throughout the world. The Chinese Hawthorn tree is also known as Chinese Hawberry. <br /><br />Its flowers bloom in May. They grow in small white, red, or pink clusters. Small berries, called haws, sprout after the flowers. The tiny fruits of this tree are an inch or so big, have a bright red skin, lightly freckled. Looks rather like the crabapple. <br /><br />These nutrient-rich berries have a tart, tangy taste and mild sweetness. They range in color from yellow to dark red. There is not much juice, while the texture resembles that of a soft textured apple. <br /><br />The berries, leaves, and flowers of the hawthorn plant have been used for medicinal purposes. They contain chemicals called flavonoids, which have antioxidant effects. Hawthorn also seems to improve blood circulation and affect blood flow from the heart. Hawthorn can lower cholesterol, low density lipoprotein (LDL, or "bad cholesterol"), and triglycerides. It seems to lower accumulation of fats in the liver and the aorta.<br /><b>Chinese hawthorn<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAhIgFKi-ExlXVCRAMW75Cwf_RveGDYTHiXc-T2Li39Wd3NyiSMN86tbOfRflrBKiSVKKdvPG6A61F-yOe0Ks9jM3qkc2mBMJaTLrTYolD-KnOgpiBSWd4VOIudROJV8GC-EmNzqvRv3QmUqG_kveGebDpwnaK_Lfn1D7hLEf0dagWZJBFDA/s580/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="333" data-original-width="580" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAhIgFKi-ExlXVCRAMW75Cwf_RveGDYTHiXc-T2Li39Wd3NyiSMN86tbOfRflrBKiSVKKdvPG6A61F-yOe0Ks9jM3qkc2mBMJaTLrTYolD-KnOgpiBSWd4VOIudROJV8GC-EmNzqvRv3QmUqG_kveGebDpwnaK_Lfn1D7hLEf0dagWZJBFDA/w473-h272/1.jpg" width="473" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-54350181131166086882022-10-09T10:31:00.002-07:002022-10-09T10:31:10.277-07:00Nutrient in camu camuCamu camu, or <i>Myrciaria dubia</i> is native to the Amazon rainforest but has gained popularity worldwide due to its many purported health benefits. It is a sour berry, similar to cherry in color. <br /><br />Camu camu fruit contains many nutrients including vitamin C, beta-carotene, fatty acids, protein, and others. It also contains other chemicals that might have an effect on the body. <br /><br />It also contains an estimated 355 micrograms of carotenoids. In camu camu fruit, lutein is the dominating carotenoid along with beta-carotene and zeaxanthin. <br /><br />Camu camu is rich in vitamin C. Vitamin C acts as a powerful antioxidant, protecting body cells from unstable molecules called free radicals. Camu camu is estimated to contain up to 3 grams of vitamin C per 3.5 ounces (100 grams) of fruit. <br /><br />Beyond vitamin C, camu camu is also a good source of one of the most important minerals for a healthy heart and kidneys; potassium. Potassium is an electrolyte, which means it conducts electrical impulses throughout the body and assists with muscle contractions, digestion, blood pressure, and other critical biological functions. <br /><br />Camu camu also contains numerous polyphenols, such as flavonoids, phenolic acids, tannins, stilbenes, and lignans. <br /><br />The amount found in camu camu depends on how mature the fruit is when plucked from the plant and which extraction methods are used.<br /><b>Nutrient in camu camu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1hY79KjdzEa9nm7y5ZlAiPxSxADMen-W3JCz00ORs8xVNzUdqfJUehWTXvfvsmZiWqz-00t2elu8jIJhGeasfte2-pLrXsf4uLQobPkODIQjkdzGoOCJRhyIUh30hep7wBwSVQ2VZJNKxp9rCki909aUT5sOZHFTNTlUTMdGwp6cf70zVUY/s365/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="365" data-original-width="363" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1hY79KjdzEa9nm7y5ZlAiPxSxADMen-W3JCz00ORs8xVNzUdqfJUehWTXvfvsmZiWqz-00t2elu8jIJhGeasfte2-pLrXsf4uLQobPkODIQjkdzGoOCJRhyIUh30hep7wBwSVQ2VZJNKxp9rCki909aUT5sOZHFTNTlUTMdGwp6cf70zVUY/w447-h450/1.jpg" width="447" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-59461181891642806612022-09-22T12:22:00.001-07:002022-09-22T12:22:00.167-07:00Nutmeg oilNutmeg (<i>Myristica fragrans </i>Houtt.), belonging to the family Myristicaceae, is a spice seed from the fruit of a tropical. The nutmeg tree grows well in the tropical climate, and found on the continents of the America, Asia and Africa. <br /><br />Nutmeg has a distinctive, pungent fragrance and a warm, slightly sweet taste; it is used to flavor many kinds of baked goods, confections, puddings, meats, sausages, sauces, vegetables, and some beverages such as eggnog. Nutmeg has aromatic, stimulant, narcotic, carminative, astringent, aphrodisiac, hypolipidaemic, antithrombotic, anti-platelet aggregation, antifungal, anti-dysenteric, and anti-inflammatory activities. The spice is used as a remedy for stomach ache, rheumatism, and vomiting during pregnancy. <br /><br />Nutmeg contains a volatile oil, a fixed oil, proteins, fats, starch, and mucilage. The fixed oil contains myristin and myristic acid. Nutmeg yields 5–15% of volatile oil. The main component of nutmeg essential oil was a hydrocarbon monoterpene (61-88% as α-pinene, β-pinene, sabinene) monoterpenes acid (5-15%), and aromatic ether (2-18% such as myristicin, elemicin, safrole). Nutmeg oil has 37 components and 31.3% was terpinen-4-ol, reported that nutmeg oil has antifungal activity. <br /><br />Because of its aroma, nutmeg’s essential oil has been used as a natural flavoring extract and as a perfume in the cosmetic industries. In particular, the oil has been used as a flavoring agent, replacing ground nutmeg in order to avoid leaving particles in foods and beverages. <br /><br />Nutmeg oil is also known for other properties, such as insecticide, fungicide, and antibacterial. In this case, nutmeg essential oil is considered to be a promising biopreservative.<br /><b>Nutmeg oil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3Vf_cPC08CU5Gfk2Bz-Xs0yuC7VkrN464XK5YefjD6YFhyexeowWRWeXWthGxyJveb-anfnIRdy9FAqehjTqpfvIRYiQBI5iEO2Okw1Bz4f9stIVjJt8UqksDV4qqzbK6ePnoJmXAxcXWxUrbvhlUeG3-2pUFNp9LLTg6Jc7dswuxTKy2sE/s283/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="283" data-original-width="246" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3Vf_cPC08CU5Gfk2Bz-Xs0yuC7VkrN464XK5YefjD6YFhyexeowWRWeXWthGxyJveb-anfnIRdy9FAqehjTqpfvIRYiQBI5iEO2Okw1Bz4f9stIVjJt8UqksDV4qqzbK6ePnoJmXAxcXWxUrbvhlUeG3-2pUFNp9LLTg6Jc7dswuxTKy2sE/w374-h430/1.jpg" width="374" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-19299491204796034012022-09-10T10:38:00.003-07:002022-09-10T10:38:42.158-07:00Fruit pomaceThe process of extracting liquid or oil from the fruits or seeds, it helps in producing the dry or pulpy residue, this is known as pomace. <br /><br />The production of juices from fruits (apples, cranberry, orange, etc.) leaves behind 20–50% of the original fruit weight (pomace). <br /><br />For example, apple pomace is the pressed by-product obtained after apple processing, including juice, cider, wine, distilled spirit, vinegar manufacturing, and jelly industrial processes. The solid pomace represents 20–35% of the fresh weight of the apple fruit. Apple pomace is a rich source of antioxidants, and particular polyphenols, which are able to scavenge free radicals, and can participate in unwanted side reactions resulting in cell damage. <br /><br />Grape pomace is the by-product of the winemaking process, representing 20% of the processed grape weight. Wine grape pomace, the by-product of wine making, is a source of polyphenols, metals, and organic acids, and may be exploited for the production of functional beverages. <br /><br />The fruit pomace can be used for the human consumption in processed food, for animal feed and can be used for the production of compost. In bakery products, dried fruit pomace can be added to replace flour, sugar, or fat and thus reduce energy load while enhancing fiber and antioxidant contents. <br /><br />Apple pomace can be used as supplement for increasing the moisture in: cake, muffins, buns, or bread, and can improve the properties of storage and health.<br /><b>Fruit pomace<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcztXhpwWSNidiHFTF0KrQq9HdHf75cZRPaTqmuebwOiGQGtz88JLdUOK-RdtHtfoRB3LKPq5dHPQ7Xnx_xxUyweCnFbbu_ZGqESFpyWNCnztK1gRPg0aZtKNs2Sm__oJyDB0W6VKeLUYYKeU0z4aQal3wU7tVTnaxgVW4W878tDFUgLeOoCI/s786/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="659" data-original-width="786" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcztXhpwWSNidiHFTF0KrQq9HdHf75cZRPaTqmuebwOiGQGtz88JLdUOK-RdtHtfoRB3LKPq5dHPQ7Xnx_xxUyweCnFbbu_ZGqESFpyWNCnztK1gRPg0aZtKNs2Sm__oJyDB0W6VKeLUYYKeU0z4aQal3wU7tVTnaxgVW4W878tDFUgLeOoCI/w451-h378/1.jpg" width="451" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34933450.post-47855569576906240652022-08-12T07:18:00.003-07:002022-08-12T07:23:04.405-07:00Dates palmDate palm tree belongs to <i>Arecaceae f</i>amily (Angiosperms, monocotyledon) consisting of about 200 genera and more than 2,500 species. Dates grow on date palm trees, which can make them difficult to harvest. Some palm trees grow 23 m or more. Date palms are grown in the Canary Islands, northern Africa, the Middle East, Pakistan, India, Mexico, and the U.S. state of California. <br /><br />The fruit is an ancient cultivated food that has importance in the Mediterranean, Middle Eastern, and other tropical to subtropical areas. <br /><br />Date palm fruits are berry containing a single seed enclosed by fibrous parchment like endocarp, fleshy mesocarp and the fruit skin (pericarp). Depending on the variety, fresh dates are fairly small in size and range in color from bright red to bright yellow. <br /><br />The fruit is very bitter if eaten before it is ripe. The fruits can be dried in the sun and preserve them for a long time. The dried fruit is more than 50 percent sugar by weight and contains about 2 percent each of protein, fat, and mineral matter. Dates is rich in vitamin B complex, such as thiamine (B1), riboflavin (B2), niacin (B3), pantothenic (B5), pyridoxine (B6), and folate (B9) in addition to a significant amount of fiber. <br /><br />The fiber in dates may be beneficial for blood sugar control. Fiber slows digestion and may help prevent blood sugar levels from spiking too high after eating. <br /><br />Dates have a high tannin content and can be used as a cleansing solution. Dates may be used to treat colds, fever, and sore throats.<br /><b>Dates palm<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0sW5bWTwHJ0F7eISqEBnQOKby08sdt2n0SMmmWnsQUpoXbMZPphwKE7xlrV5E-yEShK4sIJhLo1WhBWbsIInZiAohJpsMfsq6ytQZqpwUS-pFtxmLMyUJCaHsV70VXNMVtfKYzUymPHSq2kmz1X2CfVaE_eOBcZrZGf3uizrtbkcwjwHovM/s407/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="277" data-original-width="407" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0sW5bWTwHJ0F7eISqEBnQOKby08sdt2n0SMmmWnsQUpoXbMZPphwKE7xlrV5E-yEShK4sIJhLo1WhBWbsIInZiAohJpsMfsq6ytQZqpwUS-pFtxmLMyUJCaHsV70VXNMVtfKYzUymPHSq2kmz1X2CfVaE_eOBcZrZGf3uizrtbkcwjwHovM/w405-h276/1.jpg" width="405" /></a></div></b>Unknownnoreply@blogger.com