The Role of Plants in Healthcare: Past, Present, and Future

Introduction

Plants are used medicinally in different countries and are a source of many powerful drugs. Nowadays, many products have been developed from them. The development of a new product is usually called product development and has implications of formulation of laboratory along with sensory panel. The product is the combination of the disciplines of consumer and market research, technology with design practice. It is also a process in which someone takes a new concept, for example new type of food, new flavour of existing food and then it brings for the customer to try. It is not a simple task to develop a new product because it requires information about the ingredients that are being used in the product, techniques, method, packaging and market demands too. Hence it becomes regal part of food industry. The main challenge for a newly developed product is consumer acceptability. Different types of plants are distributed in different parts of the state. These plants are used as they have medicinal properties and traditionally used to cure different disease as it has very less side effects. The purpose of this study is to do a systematic overview on medicinal properties of these plants so that it can be used to treat various diseases. The development of a new product is usually called “product development” and has implications of formulation of laboratory along with sensory panel. The product is the combination of the disciplines of consumer and market research, technology with design practice. It is also a process in which someone takes a new concept, for example new type of food, new flavour of existing food and then it brings for the customer to try. It is not a simple task to develop a new product because it requires information about the ingredients that are being used in the product, techniques, method, packaging and market demands too. Hence it becomes regal part of food industry. The main challenge for a newly developed product is consumer acceptability. Different types of plants are distributed in different parts of the state. These plants are used as they have medicinal properties and traditionally used to cure different disease as it has very less side effects. The purpose of this study is to do a systematic overview on medicinal properties of these herbs so that it can be used to treat various diseases.

Some of the tribes who lives in remote areas they are still using identified or none identified plant species by using their native knowledge of medicine. For the primary health care system, it is the appropriate sources as these plants are affordable by the poor people and easily accessible. Simple and effective remedies can be very much beneficial for financially weak people. Because of the utility that the traditional healthcare system causes, its advantage should be taken to the people at large at the present time. At many times we can see that consumption of antibiotics is not so necessary and it leads to bacterial resistance. So, to kill the antibiotic resistance strains we should focus on naturally occurring plant compounds. According to WHO 80% of population rely on the drug from naturally occurring as they have very much fewer side effects.

1.1. Aloe Vera

Plants are used medicinally in different countries and are a source of many powerful drugs. Aloe vera plant has great antioxidants and antibacterial properties, it also contains minerals and vitamins. Aloe’s botanical name is Aloe barbadensis miller. The plant is commonly grown in dry areas like in Asia, Africa, Europe and America. Ideal conditions to grow aloe vera is in low rainfall and tropical climate. (Mangaiyarkarasi S.P., et al, 2015). It is extensively cultivated in different parts of the world. It has great medicinal properties thus it is grown all over the world. The plant is known for its health benefits and has been used as a skin care product for centuries in parts of the world. It is very much famous in Egypt, they named it “the plant of immortality”. (Surjushe A., Vasani R., et al, 2008). It is used very vastly in the industry of cosmetics.

The aloe vera plant has sharp pointed, lanced shape and edged leaves. More than 300 spices of aloe vera are found in the World. (Manvitha K., et al, 2013). Aloe vera is cactus plant, which comes from family Liliaceae family. It is packed with many minerals and vitamins. The plant commonly grows in dry areas like in Asia, Africa, Europe and America. Ideal conditions to grow aloe vera is in low rainfall and tropical climate. (Cholan P., et al, 2015). Aloe vera is a traditional medicine, has been used for many years to healing wounds. It has anti-bacterial, anti-inflammatory, anti-fungal properties. It has been used in many cosmetic products. It is also included in many Ayurveda and homeopathy medicines. It has number of uses and mainly as food preservation and medicine. Commercially, it can be found in pills, lotion, creams, ointments, jellies, drinks. (Manigandan T., et al, 2015). It is also used as a moisturising agent. Aloe vera is also used in various types of skin diseases and skin infections and have shown positive results. It is beneficial in dental problems like gingivitis. It does work wonders on gums, reduces bleeding and swelling in gums. (Bhat G., et al, 2011). It’s gel (aloe vera pulp) has more than seventy-five identified active ingredients which includes vitamins, minerals, sugars, enzymes, anthraquinones or phenolic compounds, saponins, sterols, lignin, amino acids and salicylic acid. (Gupta V., et al, 2012).

1.2. Poppy Seeds

Poppy seeds are grown all over the world since prehistoric times. They were cultivated in a large number in various parts of the world like India, Iran, Afghanistan. Central Europe has its highest cultivation and utilization. (Sachan A. et al., 2018). The scientific name of poppy seed is Papaver somniferum. It is produced in three different colors white, yellow and blue. Poppy seeds look like tiny kidney beans in shapes. It is known for its high calcium content. It is also use to improve sleep as it contains less amount of morphine. It can be used in various forms to consume like ripe, unripe and baked. Every form has its own health benefits and medicinal values. (Bernath J., 2005)

Poppy seeds are cultivated for two main purpose:

A. For the straw- straw is a very important pharmaceutical raw.

B. For the seeds and fat oils – they are consumed after processing is done.

Poppy seeds are high in thiamin, folate, calcium, potassium, iron, manganese, phosphate and magnesium. Poppy seeds give approximately 500 kcal per 100 gm. They are also used in making Indian curries and also include in diet as a spice. It has water, carbohydrate, proteins and fat composition seed. (Kumar S. et al.,2018). It has some amount of morphine which can be reduced by washing it in hot water and keeping it in mud pot with for a night. (Perz R. et al., 2006). It can also be used as a moisturizer when poppy seeds and milk mixed together and make a good paste.

1.3. Sesame Seeds

Sesame seeds scientific name is Sesamum indicum. They belong to the family Pedaliaceae. Sesame seeds are considered as one of the oldest and domesticated crops which can be consumed as seeds and oil seeds. They are cultivated in various parts of the world and used as a religious ritual in India, Persian and Egypt. They are cultivated and consumed in three different colors black, white and brown. (Pathak N.et. al.,2018).

Sesame seeds has great nutritional and health benefits. They have been used since ancient time to cure and prevent diseases. It has Vitamin E and alpha-tocopherol which are helpful in curing diseases like cancer and heart diseases. It has anti-ageing properties. (Elleuch M.et. al.,2011) They are high in energy, calcium, magnesium, phosphorus, vitamin A, folate, niacin, alpha-tocopherol and potassium. They have a little bitter taste because of presence of oxalic acid in it. It is also known as queen of oils because of its oil quality, antioxidants and sterols. They are also rich in unsaturated fatty acids, linolic acid, high levels of methionine and micronutrients such as minerals, tocopherol lignans. Studies proves that sesame seeds are helpful in lowering high blood pressure, colon diseases and increases antioxidant status in people suffering from hypertension. Sesame seeds are used in cooking to make thicker gravies, curries, as decorative purposes like bread, buns and in other bakery products.

1.4. Whole wheat flour

Whole wheat flour is a staple food in almost one-third of the world. It is cultivated and consumed in various forms. The scientific name of wheat is Triticum aestivumL. and the family is Triticaceae. Wheat is a unique seed that provides high amount of gluten, gluten gives elasticity to the dough which is very important for making breads and other bakery products. (Khan K., et al.,2009). Wheat is rich in many nutrients such as proteins, energy, carbohydrates, dietary fibres, B complex vitamins, essential amino acids and certain types of minerals. (Kumar P., et al.,2011). It has gone through a lot of processing like milling, wheat storage, grinding, sieving, wheat cleaning, etc. (Posner E.S., et. Al.,2005). Wheat flour can be used as making tortillas, breads, biscuits, cakes, etc. refined forms of wheat flour are also available and consumed widely in the form of refined flour or all-purpose flour and semolina. The shelf life of wheat flour and wheat grain is high, can keep it in air tight box for years. It is heath-building food, can be considered as full grain. It has high amount of fibre which is helpful in curing constipation and improves bowel movement. It has vitamin E, which is considered as good fat. Whole wheat is very good for health it has bran and wheat germ which provides protection against diabetes, obesity, diseases of colon, constipation and heart diseases. (Kumar P., et al.,2011).

Wheat germ is excellent source of folate, proteins and niacin. It also has thiamine, riboflavin, vitamin E and certain minerals like zinc, magnesium, copper and iron. It has high amount of protein and lecithin. It is very good for healthy body growth and safe to introduce to patients and kids. Wheat germ oil can be stored for 6 to 8 months after extraction. Wheat bran is a great supplementation of dietary fiber. It is helpful in prevention of Inflammatory Bowel Disease (IBD), colon cancer, gastric cancer, diabetes, hypertension, gall stones and protect from breast cancer. It is a great source of phosphorus and iron. Whole wheat food consumption can decrease the risk of human chronic diseases. (Leu J., et al., 2020).

1.5. Jaggery

Jaggery’s scientific name is Saccharum officinarum and the family is Poaceae. In most of countries, malnutrition is a big problem; in rural areas of India malnutrition is a common problem in children and women. Jaggery is made up of sugarcane which is cheaply available in the country and has good health benefits. Jaggery is packed with nutrients such as iron, magnesium, energy, calcium, manganese, copper, zinc and vitamins like vitamin A, B1, B2, B6, B5, D2, C, E. (Singh J., et al., 2013). Jaggery is used as a sweetener replacer. It has nutritional as well as medicinal values. (Singh R.D. et al, 2011). The nutritive value of jaggery is increased by cooking cane sugar juice through different.

Jaggery can be stored for six months in a box or container or polythene. Best way to prevent jaggery from spoilage is to store it in storage bin. (Garg S.K., et al, 2011). It is used as sugar alternative, can be stored as syrup, powder and in solid form. It has anticarcinogen and antitoxic effects. It can be given to the patients who are cardiovascular disorder, abdominal adiposity. (Singh S. et al, 2020). It is consumed by more than 80% of total population in India. It is a traditional sweeter in India, included in many rituals like sesame seeds ladoos with jaggery, consumed as channa and gur in Hindu fasting. A combination of channa and gur is an excellent source of proteins. India is the largest consumer and second-last producer of jaggery in the World. Jaggery is made up from sugarcane, it includes various processing, for example, extraction of juice, clarification of juice, boiling juice at concentrate temperature, cooling of juice in moulds and then storage. (Das S.K., et al, 2006). Jaggery is a great source of energy and calcium. It is consumed in various forms such as a bar, ladoos, sweets, porridge. Ladoos are dessert that every Indian is fond of. More than 1000 varieties of ladoos are available in India for example: besan ladoos, ragi ladoos, gond ladoos, etc. ladoos are very good source of energy.

1.6. Calcium in ladoos

Laddu or laddoo or avinsh is a sphere-formed candy originating from the Indian subcontinent. Laddus are commonly crafted from flour, fat and sugar. Laddus are often made of gram flour but also can be made with semolina. from time-to-time substances consisting of chopped nuts and/or dried raisins are also delivered. Ladoos are consumed very much in India, in every season different type of ladoos are made. Ladoos are the basic form to have nutrient-packed balls. Like in winter’s gond and sesame ladoos are made to keep body warm and in summer coriander seed and fennel seed ladoos are made (they keep stomach cool). In Rajasthan, aloe vera ladoo is a traditional recipe. It is very rich in calcium and proteins, thus very much effective in osteoporosis and arthritis patients. Especially, old age people consume this ladoos during winters time to prevent joint pain. I choose aloe vera because of its nutrient-dense properties and it is cheaply available. I made this ladoos calcium dense with poppy seeds and black sesame seeds. They are an excellent source of calcium. Ladoos are easy to make and can keep it more than a month which is quite good shelf life. The ladoos has made up of aloe vera gel, whole wheat flour, black sesame seeds, poppy seeds, jaggery and a very less amount ghee. The seeds are helpful in increasing the quality and quantity of ladoos, whole wheat flour acts as a binding agent, jaggery gives ladoos a great texture, taste and binding. The main reason behind developing this product is to make it rich in calcium. Calcium is present in many food products and many products are developed for high calcium.

1.7. Role of Calcium in the Human Body

Osteoporosis and low bone mass are at present assessed to be significant general wellbeing danger. Satisfactory sustenance assumes a significant part in the anticipation and treatment of osteoporosis; the micronutrients of most prominent significance are calcium and nutrient D. Calcium has been appeared to effects bone mass at all ages, albeit the outcomes are not generally reliable. Higher dosages than the current US proposal (600 IU) of nutrient D in the old (age ≥ 65 y) may really be needed for ideal bone wellbeing (800–1000 IU/d). The older can unmistakably profit by expanded nutrient D admissions; in any case, the possible significance of nutrient D in top bone mass is simply being researched. Nutrient D has been identified with falls, with supplementation decreasing the quantity of falls. There are clear break benefits showed in randomized clinical preliminaries of calcium and nutrient D supplementation. The other micronutrient needs for upgrading bone wellbeing can be effectively met by a solid eating routine that is high in foods grown from the ground to guarantee sufficient admissions for magnesium, potassium, nutrient C, nutrient K, and other possibly significant supplements. Medical services experts should know about the significance of satisfactory calcium and nutrient D admissions (effortlessly observed by serum 25(OH)D) for ideal bone wellbeing, just as the avoidance of falls and breaks. What\'s more, a sound eating regimen that incorporates 5 servings per day of products of the soil ought to upgrade the admission of micronutrients needed for bone wellbeing.

The body needs calcium to keep up solid bones and to do numerous significant capacities. Practically all calcium is put away in bones and teeth, where it upholds their construction and hardness. The body likewise needs calcium for muscles to move and for nerves to convey messages between the mind and each body part. Calcium is significant for generally speaking well-being. Pretty much every cell in our body utilizes calcium somehow or another. A few territories where our bodies use calcium is in our sensory system, muscles, heart and bone. Our bones store calcium as well as offering help for our bodies. As we age, we ingest less and less calcium from our eating routine, making our bodies take increasingly more calcium from our bones. After some time this maturing interaction can cause or add to osteopenia or osteoporosis. We get calcium from the food we eat. Calcium-rich food varieties incorporate milk, cheeses and other dairy items. We can likewise get calcium from nutrients and enhancements. Our bodies like to keep the measure of calcium in our blood inside a specific tight reach. This reach permits the cells in our body to remain sound and perform occupations essential forever. At the point when blood calcium levels are low the measure of calcium in our blood goes beneath ordinary, our parathyroid organs discharge a chemical called parathyroid chemical (PTH). Albeit this sounds like thyroid chemical, PTH is unique. PTH advises our issues that remains to be worked out more calcium into the circulation system. PTH additionally enacts nutrient D which thus increments intestinal calcium retention. We get nutrient D from the food varieties we eat and from our skin in light of daylight. Since nutrient D advances ingestion of calcium from the digestive tract, nutrient D assists with building and keep up solid bones. At the point when we have low nutrient D levels, we can build up a grown-up type of rickets, called osteomalacia.

• Bone health: Around 99% of the calcium in the human body is during the bones and teeth. Calcium is fundamental for the turn of events, development, and support of bone. As kids develop, calcium adds to the improvement of their bones. After an individual quits developing, calcium keeps on keeping up the bones and hinder bone thickness misfortune, which is a characteristic piece of the maturing interaction. Females who have effectively experienced menopause can lose bone thickness at a higher rate than guys or more youthful individuals. They have a higher danger of creating osteoporosis, and a specialist may suggest calcium supplements.
• Muscle contraction: Calcium manages muscle withdrawal. At the point when a nerve invigorates a muscle, the body discharges calcium. The calcium helps the proteins in muscle do crafted by compression. At the point when the body siphons the calcium out of the muscle, the muscle will unwind.
• Cardiovascular Disease: Calcium assumes a vital part in blood thickening. The way toward coagulating is unpredictable and has various advances. These include a scope of synthetic substances, including calcium. Calcium's job in muscle work incorporates keeping up the activity of the heart muscle. Calcium loosens up the smooth muscle that encompasses veins. Different examinations have demonstrated a potential connection between maximum usage of calcium and lower circulatory strain. Nutrient D is likewise fundamental for bone wellbeing, and it assists the body with engrossing calcium.
• Other Factors: Calcium is a co-factor for some compounds. Without calcium, some key chemicals can\'t work proficiently.

Studies have likewise recommended that burning-through enough calcium can result in:

• a lower hazard of creating conditions implying hypertension during pregnancy
• lower pulse in youngsters
• lower pulse in those whose moms who burned-through enough calcium during pregnancy
• improved cholesterol esteems
• a lower hazard of colorectal adenomas, a sort of non-malignant tumor

AIMS AND OBJECTIVES

1. To develop an innovative nutritional food product with the combination of innovative raw material for the industry as well as society.
2. To study the organoleptic properties of the food product from different ratio combinations.
3. To find the nutritional composition of the developed food product.
4. To conduct an acceptability evaluation of the developed product.

2.1. ALOE VERA

2.1.1. Taxonomy

Aloe barbadensis miller commonly known as Aloe vera belongs to Kingdom- Plantae, Order- Asparagales, Family- Asphodelaceae, Subfamily- Asphodeloideae, Genus- Aloe, Species- A. vera.

2.1.2. Description

Aloe vera grows commonly in a warm, humid, tropical and subtropical climate with average or low rainfall areas. The aloe vera plant has sharp pointed, lanced shape and edged leaves. (Manvitha K., et al, 2013). The colour of aloe vera is pea-green, it can grow up to 20 cm long 5 cm wide. The leaf has triangle points and the life span is about 12 years. The flowers of the plants are not as such used as medicine. (Verma S., et al.,2011). The outer covering of plant is very thick, it is 15 cells thick. This layer helps in synthesis of nutrients within the plant, almost 75 nutrients occur in plant cells. It doesn’t need much care and water to grow. Commonly grows in dry areas like in Asia, Africa, Europe and America. The plant has powerful laxatives which are anthraquinones. The plant has mucilage layer which helps the plant to bind together and this layer is also very helpful for separating gel from the covering part and it keeps the gel sterile. The layer mucilage is rich in polysaccharides and required amount of anthraquinones. The gel part is called as parenchyma which generally held all the nutrients intact.

2.1.3. History

The name aloe drives from Arabic word “Alloeh” which means “a bitter shiny substance” and vera in Latin means “true”. It is packed with many minerals and vitamins. The plant commonly grows in dry areas like in Asia, Africa, Europe and America. Ideal conditions to grow aloe vera is in low rainfall and tropical climate. (Mangaiyarkarasi S.P., et al, 2015). More than 300 spices of aloe vera are found in the World. (Manvitha K., et al, 2013). Aloe vera is a traditional medicine, has been used for many years to healing wounds. It has anti-bacterial, anti-inflammatory, anti-fungal properties. It has been used in many cosmetic products. It is also included in many Ayurveda and homeopathy medicines. It has number of uses and mainly as food preservation and medicine. Commercially, it can be found in pills, lotion, creams, ointments, jellies, drinks. (Mangaiyarkarasi S.P., et al, 2015). It is used and produced due to its nutritional dense qualities and it is cheaply available.

2.1.4 Edible parts of the Aloe vera plant

Aloe vera pulp is used for human consumption. The pulp is transparent in colour, sticky in texture and slightly bitter in taste. It is consumed in the form of juice, ladoos, jams, yogurt and powder. The plant is rich in vitamins, minerals, sugars, enzymes, anthraquinones or phenolic compounds, saponins, sterols, lignin, amino acids and salicylic acid. Aloe vera plant improves gums, prevents from cardiovascular diseases, acts as an immune enhancer, a powerful antioxidant and also helps in cure inflammatory bowel diseases.

2.1.5 Processing of Aloe vera

Aloe vera plant is used in various ways worldwide due to its medicinal properties in food industry. The gel is derived from the pulp of the aloe vera plant. It has many nutritional benefits and it is utilized as a good functional food for the preparation of good healthy drinks with no laxative effects. It is consumed in the form of juice, ladoos, jams, jellies, yogurt and powder. It increases the quality of product in food industries, also makes the food safe for human consumption. It has preservative qualities and hence, preserves bioactive chemicals naturally which is present intact in the aloe vera leaf.

Aloe vera juice is the most common product made up from plant. It is widely present in the market due to its medicinal values. The processing of aloe vera juice from the plant involves few steps such as crushing, grinding and or pressing the whole leaf of the plant to extract the juice, it has more steps which includes filtration and stabilization. Later the juice is incorporated with the other agents to make it useful for food industry, dermatology and pharmaceutical. When talk about food industry the aloe vera juice is consumed as a functional food drinks, detoxify drinks, tea and many more. In the pharmaceutical industry it is used as an application gel, ointments, pain relief sprays and medicines (tablets and capsules).

There are few steps involved in the processing of Aloe vera:

2.1.5.1 Collect raw material

The leaves of aloe vera were harvested and kept in a refrigerated van during transportation from field to the processing industry. The leaves should be undamaged, spoilage free, mature (fully grown 3 to 4 year) and sound which helps in keeping all the nutrients active and fully concentrated. Handling of the leaves may vary in composition of the final product after harvesting due to which decomposition of the gel matrix starts immediately after cutting leaves from plant by which a natural enzymatic reaction and bacterial activity is occur in the leaves. These are the major reason by which quality of final product may differ. So, the option is to use freshly cut leaves or put leaves in refrigerator within 6 hours of cutting.

2.1.5.2 Filleting

While processing the outer green layer of the leave is removed to extract the parenchymatous tissue which is called the gel fillet. It is proven in the studies that the gel extracted from the leaf has much greater stability as compared to aloe gel present on the leaves. Fillet processing should be done within 36 hours from harvesting to prevent gel from loss of biological activity. Anthraquinones' presence is a very important factor which helps in leading to non-enzymatic browning in the products of aloe vera.

2.1.5.3 Homogenization and Enzymatic treatment

It includes the processes of crushing or grinding the gel fillet at 25º C (room temperature) in a very high-speed grinder. The best time to grind or crush the gel is within 10 to 25 mins to prevent it from enzymatic browning.

2.1.5.4 Filtration and Deareation

In this step, the fibrous material is removed from the extracted product. This step is important to increase stability of the aloe vera juice. The unpasteurized aloe juice is usually fortified with vitamin C and or citric acid to prevent enzymatic browning and it also helps in improving the flavour of the final product i.e., aloe vera juice. The aim of doing deaeration is to prevent the oxidation reaction of ascorbic acid which is going to improve the flavour of the aloe vera juice.

2.1.5.5 Hot processing and Flash cooling

Hot process is important for achieving the sterilized juice by increasing temperature and heating aloe vera juice in the presence of activated carbon. This step is very crucial as it may changes the taste, appearance and biological activity of products made up from aloe vera gel. For maintaining the biological activity of aloe vera gel intact, gel should be heated at high temperature (65º C) more than 10 mins. When gel heated, the biological activity levels may increase or decrease. After heat treatment, the juice is immediately cooled down to 5º C or even below than this to preserve the biological activity within 15 sec. To prevent off flavour and keep biological activity intact high-temperature short time (at 85 to 92º C for one to two mins) treatment is very effective method.

2.1.5.6 Cold processing

Cold processing is important but this step is incomplete without application of heat. In the cold processing of sterilization includes the exposure of gel to UV light which is followed by the micron filtration.

2.1.6 Nutrient content in Aloe vera

Aloe vera is packed with nutrients and thus utilized in different forms. It’s gel (aloe vera pulp) has more than seventy-five identified active ingredients which includes vitamins, minerals, sugars, enzymes, anthraquinones or phenolic compounds, saponins, sterols, lignin, amino acids and salicylic acid. (Gupta V., et al, 2012). The plant has powerful laxatives which are anthraquinones. The plant has a mucilage layer which helps the plant to bind together and this layer is also very helpful for separating gel from the covering part and it keeps the gel sterile. The layer of mucilage is rich in polysaccharides and the required amount of anthraquinones. The gel part is called as parenchyma which generally held all the nutrients intact. Aloe vera is a traditional medicine, has been used for many years to healing wounds. It has anti-bacterial, anti-inflammatory, and anti-fungal properties. It has been used in many cosmetic products. It is also included in many Ayurveda and homeopathy medicines. It has number of uses and mainly as food preservation and medicine. Commercially, it can be found in pills, lotion, creams, ointments, jellies, drinks. (Mangaiyarkarasi S.P., et al, 2015). It is also used as a moisturizing agent. Aloe vera is also used in various types of skin diseases and skin infections and have shown positive results. It is beneficial in dental problems like gingivitis. It does work wonders on gums, reduces bleeding and swelling in gums. It’s gel (aloe vera pulp) has more than seventy-five identified active ingredients which includes vitamins, minerals, sugars, enzymes, anthraquinones or phenolic compounds, saponins, sterols, lignin, amino acids and salicylic acid.

• Vitamins: B1, B2, B6, C, A (beta-carotene), choline, folic acid.
• Enzymes: Alkaline phosphatase, lipase, cyclooxygenase, oxidase, amylase, carboxypeptidase, superoxide dismutase, catalase, peroxidase.
• Anthraquinones: aloetic-acid, ester of cinnamic acid, emodin, anthranol, aloe-emodin.
• Inorganic compounds: calcium, copper, iron, magnesium, chlorine, manganese, zinc, selenium, potassium, sodium, phosphorus.
• Carbohydrates: cellulose, xylan, galactan, pectic substance, pure mannan.
• Saccharides: glucose, mannose, aldopentose.
• Organic compounds and lipids: uric acid, lignin, potassium sorbate, salicylic acid, triglycerides, arachidonic acid. (Gupta V., et al, 2012).

2.1.7. Benefits and Uses of Aloe vera

These are some forms of aloe vera used as:

• Toothpaste and mouthwash.
• Gel for healing wounds, burns, insect bites and many skin lesions.
• Aloe spray used in throat infections, joint pains, painful teeth eruptions.
• Aloe vera juice is used to prevent inflammatory bowel disease.
• A strong detoxify drink.
• Powerful antioxidant and nutritional supplement.
• Acts as immune enhancer.

Aloe vera has a very high content of water, the plant is 99% water based. It has pH of 4.5 and it is a very good moisturizer. (Verma S., et al.,2011). Aloe vera has some unique benefits to the body:

• It helps in stimulating growth of new tissues.
• It has antiseptic agents which kill fungi, viruses and bacteria.
• It has the ability to reach deep body tissues.
• It has proven to be a detoxifying agent.
• Aloe has a great clearing effects on the nervous system of body.

External uses of aloe vera:

i. Skin Care: it is widely used in Dermatology. Aloe act as a moisturiser, cleanser, humidifier and astringent. It helps skin to get soften, cures acne, dark or red spots, skin rashes, eczema, diminishes wrinkles, fever blisters, sunburns, repair dead skin cells.

ii. Gum disease: it is very helpful in treating swelled gums and reducing gum problems, lip fissure, mucositis and mouth lesions.

iii. Muscle and joint pain relief: Application of Aloe vera gel or sprays may helpful in relieving muscle and joint pains occurred due to arthritis.

iv. Reduce itching: Insect bites and skin allergies can be cured by using aloe gel directly on skin.

Internal use of Aloe vera:

It acts as an anti-inflammatory, analgesic, anti-bacterial, anti-viral, healing wounds and anti-fungal agent. It also has many medicinal properties. Aloe vera is packed with many nutrients which together make a great combination that can be useful for treating many medical conditions and used in medical therapies.

i. Cures intestinal and stomach problems: Aloe vera is consumed in the form of juice to improve digestion, prevents stomach ulcers and intestinal problems.

ii. Relieves in Liver Infections: It is an excellent antidot in case of excessive intake of alcohol, aloe vera juice improves the function of liver.

iii. Anti-inflammatory properties: aloe vera acts as an anti-inflammatory agent. Its juice has twelve essential nutrients that inhibits inflammation with minimum side effects.

iv. Stabilize blood sugar: it has been proven clinically that aloe vera can stimulate insulin release from pancreas and also helps in lowering blood glucose levels.

2.1.8. Detoxifying effect of aloe vera

Aloe Vera juice is an extraordinary regular guide to detox. With our distressing lives, the contamination around us and the lousy nourishments we eat, we as a whole need to purify our frameworks every now and then. Drinking Aloe Vera juice gives a phenomenally rich mixed drink of nutrients, minerals and minor components to help our bodies manage these burdens and strains ordinary.

2.1.9. Veterinary uses of aloe vera

Aloe Vera gel is utilized in veterinary medication topically to advance injury mending on broad skin wounds in all creatures. It has likewise been suggested as a nipple dunk in lactating cows, by the intra-mammary organization for treatment of mastitis or high physical cell includes and by oral course in all food-creating species as adjuvant treatment for various torments going from frailty to fruitlessness, mastitis and stun.

2.1.10. Toxicological effects during pregnancy

The utilization of Aloe Vera as a purgative during pregnancy may present likely teratogenic and toxicological impacts on the incipient organism and hatchling

2.1.11. Addition of preservatives and stabilizers

It is very important to add chemical preservatives or any other additives to preserve any product. The preservatives can be sodium benzoate, potassium sorbate, acetic acid, ascorbic acid and vitamin E. The stabilizing agents should be added to aloe vera juice to proceed next step which is storage of juice. Guar gum or xantham gum can be used in gel to prevent spoilage.

2.1.12. Storage

The juice is stored in an amber coloured glass bottle which prevent the harmful effect of light on the sensitive bioactive agents. Temperature, humidity are two major environmental parameters which affect the quality of the final product. These two can also responsible for the shelf life of the aloe vera juice.

2.2. POPPY SEEDS

2.2.1. Taxonomy

Papaver Somniferum are commonly known as Opium poppy from which an oilseed is obtained called Poppy seeds. Kingdom- Plantae, Family- Papaveraceae, Genus- Papaver, Species- P. somniferum.

2.2.2. Description

The scientific name of poppy seed is Papaver somniferum. Its height is 30 to 150 cm long and 0.5 to 1.5 cm is the thickness of stem. Poppy seeds are very small in size, less than a millimeter. The shape of poppy seeds is like small kidney beans. Approximately, 3000 poppy seeds can make one gram of weight because they are very light in weight. Fruit of poppy seeds are dark black-grayish in color, surface is smooth and nerved. Some poppy seeds have smooth and shiny seed coat and some has dull seed coat as per their color white or black. They can grow in various ecological conditions. Most of the European countries has 20-22º C temperature, which is required for poppy seeds cultivation.

2.2.3. History

Poppy seeds are grown all over the world since prehistoric times. They were cultivated in a large number in various parts of the world like India, Iran, Afghanistan. Central Europe has its highest cultivation and utilization. (Sachan A. et al., 2018). The scientific name of poppy seed is Papaver somniferum. It is produced in three different colors white, yellow and blue. It is known for its high calcium content. It is also use to improve sleep as it contains less amount of morphine. It can be used in various forms to consume like ripe, unripe and baked. Every form has its own health benefits and medicinal values. (Bernath J., 2005)

2.2.4. Nutrient composition

Poppy seeds are high in thiamin, folate, calcium, potassium, iron, manganese, phosphate and magnesium. Poppy seeds give approximately 500 kcal per 100 gm. They are also used in making Indian curries and also include in diet as a spice. It has water, carbohydrate, proteins and fat composition seed. (Kumar S. et al.,2018). It has some amount of morphine which can be reduced by washing it in hot water and keeping it in mud pot with for a night. (Perz R. et al., 2006). It can also be used as a moisturizer when poppy seeds and milk mixed together and make a good paste.

It is produced in three different colors white, yellow and blue. It is known for its high calcium content. It is also used to improve sleep as it contains less amount of morphine. It can be used in various forms to consume like ripe, unripe and baked. Every form has its own health benefits and medicinal values.

Poppy seeds are very rich in nutrients and antioxidants. They have high amount of calcium, iron, phosphate, thiamin, folate, potassium, magnesium. (Bernath J., 2005). It has pain-relieving compounds due to presence of codeine and morphine. Opium poppy is used in culinary preparations such as in making thick curries, nutritious paste, biscuits, ladoos, cakes, drinks. By washing poppy with hot water can drained off more than 70% of morphine, by putting poppy and water in a mud pot overnight can drained off amount of morphine and third stage is grinding, grinding can reduce amount of morphine and codeine levels. (Janick J., et al, 1997)

2.2.5. Cultivation

They can grow in various ecological conditions. Most of the European countries has 20-22º C temperature, which is required for poppy seeds cultivation. Poppy seeds are very small in size hence, the winds can cause damage to the crops. It needs a specific type of soil to germinate, soil should be having slightly alkaline pH balance.

Poppy seeds are cultivated for two main purpose:

A. For the straw- straw is a very important pharmaceutical raw.

B. For the seeds and fat oils – they are consumed after processing is done.

2.2.6. Processing

It has pain-relieving compounds due to presence of codeine and morphine. Opium poppy is used in culinary preparations such as in making thick curries, nutritious paste, biscuits, ladoos, cakes, drinks. By washing poppy with hot water can drained off more than 70% of morphine, by putting poppy and water in a mud pot overnight can drained off amount of morphine and third stage is grinding, grinding can reduce amount of morphine and codeine levels. (Janick J., et al, 1997)

2.2.7. Uses

Poppy seeds are used as a flour in bakery (biscuits, cookies, cakes) making, it has healthy edible-oil. Air tight packing can increase its shelf life because oxidation process can lead to micro-organisms interference. Bakery products are spoiled very quickly due to high water activity, vitamins, proteins, carbohydrates and high nutritional value. (Saric L., et al, 2011)

2.3. SESAME SEEDS

2.3.1. Taxonomy

Sesame seeds scientific name is Sesamum indicum. Kingdom- Plantae, Order- Lamiales, Family Pedaliaceae, Genus- Sesamum, Species- S. indicum.

2.3.2. Description

It is an annual plant which can grow up to 1.6 to 3.3 ft tall, has opposite leaves which are 4 to 14 cm long and 5 cm broad. The flowers are small and may vary in color, some are white, purple and blue. The seeds can be of different color; depending upon the cultivator. The most common sesame seeds available in the market are off-white but they can be of different color like tan, grey, black, off-white and reddish. Sesame seeds are small in size. They are 3 to 4 mm long, 2 mm wide and 1 mm thick. They are ovate and slightly flattened in appearance.

2.3.3. History

Sesame seeds are considered as one of the oldest and domesticated crops which can be consumed as seeds and oil seeds. They are cultivated in various parts of the world and used as a religious ritual in India, Persian and Egypt. They are cultivated and consumed in three different colors black, white and brown. (Pathak N.et. al.,2018)

Sesame seeds have great nutritional and health benefits. They have been used since ancient time to cure and prevent diseases. It has Vitamin E and alpha-tocopherol which are helpful in curing diseases like cancer and heart diseases. It has anti-aging properties. (Elleuch M.et. al.,2011)

2.3.4. Cultivation

The cultivation of sesame seeds needs neutral pH soil, well-drained soil is best. Favorable conditions are warm above 23 C for the growth of the plant. The seed is known for its oil content which is inversely proportional to its protein content. Seed requires proper moisture for its germination and growth in the early stages. It can be survived in both in drought and in the presence of excessive water. Wind can be the reason for the shattered at harvesting.

2.3.5. Nutritional values

They have been used since ancient time to cure and prevent diseases. It has Vitamin E and alpha-tocopherol which are helpful in curing diseases like cancer and heart diseases. It has anti-ageing properties. (Elleuch M.et. al.,2011) They are high in energy, calcium, magnesium, phosphorus, vitamin A, folate, niacin, alpha-tocopherol and potassium. They have a little bitter taste because of presence of oxalic acid in it. It is also known as queen of oils because of its oil quality, antioxidants and sterols. They are also rich in unsaturated fatty acids, linolic acid, high levels of methionine and micronutrients such as minerals, tocopherol lignans. (Pathak N.et. al.,2018).

2.3.6. Processing

Sesame seeds are protected by the sac which is called capsule that eventually burst when the seed are fully ripen. The size of sesame seeds is very small so it is very difficult to dry them after harvesting because they can make movement in contact of air. That’s why they are stored when they are 5 to 7% moist or less. If they are too moist then spoil quickly because they become heat up very fast.

2.3.7. Allergy

It has some allergic reactions, which can be seen in other food allergens including anaphylaxis. Sesame oil is extracted from sesame seeds, it can be also be an allergens source of the allergic trigger point of proteins.

2.3.8. Health Benefits

Studies proves that sesame seeds are helpful in lowering high blood pressure, colon diseases and increases antioxidant status in people suffering from hypertension. The sesame seeds are composed of 80 to 90% of unsaturated fatty acid which has oleic acid and linoleic acid. The extracted sesame seed colour varies from yellowish to dark grey-black which is depend upon the dominant seed coat colour. Also, the colour varies by the methods of cultivation, extraction of oil and testa presence. (Pathak N.et. al.,2018).

Sesame seeds has some bioactive components those are listed here:

• Phenolics
• Phytates
• Polyunsaturated fatty acid
• Phytosterols
• Short-chain peptides

Phenolic components are associated with prevention of cancer diseases and cardiovascular diseases. In recent studies, it is proven that phenolic components are associated with oxidative distress and plays an important role in oxidative distress. (Pathak N.et. al.,2018)

Black sesame seeds are very high in lignans and the major lignans present in sesame seeds are oil soluble (sesamoline and sesamin). (Moazzami A. et al,2007).

2.4. JAGGERY

2.4.1. Taxonomy

Saccharum offcinarum is also called as Sugarcane. Kingdom- Plantae, Family- Poaceae, Subfamily- Panicoideae, Order- Poales, Species- S. offcinarum, Genus- Sachharum, Tribe- Andropogoneae.

2.4.2. Description

The plant has long stems which vary in colours, greenish colour, pinkish or purple shades and it can be reach to 6 fts long and 5 cm wide. It has fibrous texture which contains sugar sap in it. The sugarcane has long tufts, silky hair, elongated, linear and green leaves. It should be harvested before the plant flower because the flowering process can reduce the sugar content

2.4.3. History

In most of the countries, malnutrition is a big problem; in rural areas of India malnutrition is a common problem in children and women. Jaggery is made up of sugarcane which is cheaply available in the country and has good health benefits. India is the largest cultivator of jaggery, 80% of jaggery cultivated in world comes from India. It is a traditional sweeter in India, included in many rituals like sesame seeds ladoos with jaggery, consumed as roasted gram and jaggery in Hindu fasting. Combination of roasted gram and jaggery is an excellent source of proteins. India is the largest consumer and second last producer of jaggery in the World. Jaggery is made up from sugarcane, it includes various processing for example extraction of juice, clarification of juice, boiling juice at concentrate temperature, cooling of juice in moulds and then storage. (Das S.K., et al, 2006).

Jaggery is made out of sugarcane. Sugarcane is a tropical plant, which is approx. 10 to 14 fts long and 5 cm wide. The stem part which is called as stalk is the main part of the plant. Stalk comprises almost seventy five percent of the total plant area. When mature the stalk is used to make sugarcane juices, jaggery, sugar. The stalk part is rich in fiber, soluble and insoluble sugars and almost 70% oof it is water. Sugarcane is sensitive to climate; soil type should be monitored. Jaggery can be made from two different sources: Sugarcane and Date palm tree. (Abirami K., et al, 2013).

2.4.4. Nutritional Values

Jaggery is made up of sugarcane which is cheaply available in the country and has good health benefits. Jaggery is packed with nutrients such as iron, magnesium, energy, calcium, manganese, copper, zinc and vitamins like vitamin A, B1, B2, B6, B5, D2, C, E. (Singh J., et al., 2013). Jaggery is used as a sweetener replacer. It has nutritional as well as medicinal values. (Singh R.D. et al, 2011). Nutritive value of jaggery is increased by cooking cane sugar juice through different ways.

The jaggery can be processed in three forms: Granular powder, Jaggery syrup and in solid form. Different shapes can be made by using moulds. (Mohan N., et al,2020).

Jaggery can be stored for six months in a box or container or polythene. Best way to prevent jaggery from spoilage is to store it in storage bin. (Garg S.K., et al, 2011). It is used as sugar alternative, can be stored as syrup, powder and in solid form. It has anticarcinogen and antitoxic effects. It can be given to the patients who are cardiovascular disorder, abdominal adiposity. (Singh S. et al, 2020).

2.4.5. Uses

India, Colombia, Pakistan, Bangladesh, Brazil are some main countries who cultivate sugarcane and process it in jagger form. The process of sugarcane has different steps and various methods of processing has been followed. The jaggery can be processed in three forms: Granular powder, Jaggery syrup and in solid form. Different shapes can be made by using moulds. (Mohan N., et al,2020).

Conclusion

After reviewing the conclusions of each section, it can be concluded that plants and natural products have been used for centuries for medicinal purposes, and they continue to be an essential part of modern medicine. Aloe vera, poppy seeds, and sesame seeds are examples of plants with great medicinal properties, which are used for various purposes, including food and traditional medicine. Calcium is an essential nutrient for optimal bone health, and it can be incorporated into the diet through a variety of nutrient-dense foods, including the consumption of aloe vera ladoo enriched with calcium-dense poppy seeds and black sesame seeds.

Aloe vera, in particular, is a plant with numerous medicinal and nutritional benefits, and it is used for wound healing due to its antibacterial, anti-inflammatory, and anti-fungal properties. Poppy seeds are rich in nutrients such as calcium, iron, and magnesium, and they have pain-relieving compounds due to the presence of morphine and codeine. Sesame seeds are an excellent source of unsaturated fatty acids, vitamins, minerals, and antioxidants, and they have been found to have anti-aging properties and are associated with the prevention of cancer and cardiovascular diseases. Jaggery is another traditional product that is a healthier alternative to refined sugar due to its rich nutrient content.

The use of medicinal plants is becoming increasingly important with the rise of antibiotic resistance, and it is crucial to explore the use of naturally occurring plant compounds as an alternative to antibiotics. The development of new products from these plants is a complex process that requires a combination of consumer and market research, technology, design, and knowledge of traditional medicine. The study of medicinal plants and their properties is a vital aspect of modern medicine, and their potential should be further explored to develop effective treatments for various diseases.

Overall, the conclusions drawn from each section demonstrate the value and importance of plants and natural products in medicine and nutrition. These products have been used for centuries and will continue to be essential components of modern medicine as new research explores their potential for developing effective treatments for a variety of diseases.