Functional foods of Pakistan and their role in senescence | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Syed Waleed Ahmed Bokhari: Department of Pharmacognosy, Faculty of Pharmacy, Hamdard University, Karachi, Pakistan

2. Laila Anwer: Department of Pharmacognosy, Faculty of Pharmacy, Hamdard University, Karachi, Pakistan

3. Syed Abid Ali: HEJ Research Institute of Chemistry, ICCBS, University of Karachi, Pakistan

4. Farzana Sadaf: Department of Pharmacognosy, Faculty of Pharmacy, Hamdard University, Karachi, Pakistan

5. Hira Maaz: Department of Pharmacognosy, Faculty of Pharmacy, Hamdard University, Karachi, Pakistan

6. Ghulam Abbas: Department of Pharmacology, Ziauddin University, Karachi, Pakistan

Abstract:

Functional foods can be used a tool for healthy & longer life span. The term “functional food” is tossed to emphasize the role of nutritive substances in the prevention and eradication of chronic disease development. The aim of present study is to identify functional foods of Pakistan for their anti-aging potential. In this regard, the ethanolic extracts of fifty functional foods, mostly advised by nutritionists, were assessed for their ability to inhibit glycation and oxidative stress. Our analysis showed that out of 50 functional foods, 44 of them have significantly reduced the formation of advanced glycation end products. The Pomegranate peel extract, Strawberry extract, coffee powder, and areca nut showed more than 90% AGEs inhibition at the concentration of 1 mg/ml. Furthermore, antioxidant potential of all these 50 functional foods was also assessed for antioxidant activity using DPPH assay. In this assay, the most pronounced effect (90% free radical scavenging activity) was observed with Cumin seeds extract, Purple Onion extract, Grapefruit juice and Oregano extract at 1mg/ml. In conclusion, the present study highlights several easily available dietary substances of Pakistan, whom consumption can help prevent age related disabilities and may contribute in healthier and longer life span.

Page(s): 296-296

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

functional food , oxidative stress , Advanced glycated end products AGEs , Glycation , Senescence

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