Abstract The present study was designed to evaluate functional potential of Aloe vera juice against (CCl4 induced) hepatotoxicity using animal model. Biochemical analyses including liver, renal enzymes, bone biomarkers and lipid profile were conducted after 4 weeks of oral Aloe vera juice administration. Liver enzymes, AST, ALP and total bilirubin were reduced up to 15-7%, 60-32.52% and 29-48%, respectively in Aloe vera juice treated rats i.e., 10 mL/kg and 20 mL/kg doses. Reduction in serum cholesterol (8%), LDL (12%) and triglycerides (15%) were observed. Urea was significantly reduced up to 11% which further reduced up to 30% at higher dose. Increased content of serum proteins (23-50%) and albumin (40-116%) were found at the different doses. Vitamin D was found maximum in G4 i.e., 38.63 mg/dL as compared to lowest i.e., 5.12 mg/dL in G2, similarly improvement in calcium i.e., 11-22% was observed in G3 and G4. The serum oxidative stress markers indicated raised superoxide dismutase (9%), glutathione (15%), catalase (9%) and reduced lipid peroxidation 78% at higher concentration of Aloe vera juice consumption. In addition, histological evaluation also depicted positive impact on hepatic and renal portfolio in all treated rats. All of the findings enlighten the potential of Aloe vera juice as a functional beverage.

Abstract Optimum nutritional status is important to derive maximum benefits of training the forces and it can affect health status and wellbeing of the servicemen. The present study was conducted to explicate the nutritional composition of different food items in the standard ration as well as device ration of servicemen considering geographical deployment location and physical activity level of servicemen keeping in view food guidelines standards of nutrients. Accordingly, food items of the selected rations were collected from different suppliers and were analyzed using food analysis techniques by AOAC. Results indicated carbohydrates content of 722.11 + 26.4 g (71.37%), fats 164.19 + 14.5 g (16.22%) and proteins 125.36 + 11.2 g (12.39%) as well as total caloric contents of 4867.59+ 205 Kcal/soldier/day. Further, Soldiers deployed at higher altitude i.e., at 15000 feet above sea level supplied with extra rations to cope up extra caloric requirement and replacement of fresh fruits and vegetables. Suggested caloric plan was advised for 4045.85 ± 114 kcals and macronutrients distribution of carbohydrates (68%), fats (17.5%) and proteins (14.5%) were recommended. Conclusively, calorie density of existing ration scale was higher which needs to be rationalization and nutrition awareness programs should be conducted to increase the knowledge of servicemen for better health and nutrition status.

Abstract The present study conducted to assess nutritional, safety parameters (aflatoxin M1/AFM1 and heavy metals; copper, cadmium and zinc) and fatty-acid composition of tea-whiteners (TWs). Accordingly, TW’s samples composition (moisture, ash, protein, fat and nitrogen free extract) determined using AOAC methods, minerals including Na, K and Ca heavy metals including Cu, Cd and Zn determined via atomic absorption spectrophotometer. The AFM1 measured using thin layer chromatography (TLC) whereas, fatty acids and trans-fat contents were determined using gas chromatography. ANOVA and independent sample t test applied to assess the significant difference. Results indicated that protein and fat contents (%) of liquid TWs were 2.7-5.4 and 4.28-6.48, respectively. Powdered TWs protein and fat (%) were 13.4-17, and 23.06-29.03, respectively. AFM1 was not found in any TW. Cu/Cd and Zn levels (ppm) of liquid TWs were 0.296-2.075, ND-1.206 and 0.009-0.026 respectively. For powdered TWs the readings (ppm) were 0.515-0.632, 0.003-0.005 and 0.010-0.013 respectively. Trans-fats (%) in liquid TWs were 2.90-7.51 and in powdered TWs were 1.29-1.83. In nutshell, TWs had traces of trans fats ranged 1.29-7.51% whereas, liquid TWs contain more trans-fats than powdered TWs. Major fatty acids among liquid and powdered TWs were palmitic acid, heptadecanoic acid, stearic acid and oleic acid.