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Wonder Tea To Fight Cancer, Other Ailments
Kolkata, Aug 04: As part of its drive to churn out drinks and beverages rich in anti-oxidant contents, the food technology department of Jadavpur University has devised a formula for a herbal tea which can combat toxic elements in human body.
Kolkata, Aug 04: As part of its drive to churn out drinks and beverages rich in anti-oxidant contents, the food technology department of Jadavpur University has devised a formula for a herbal tea which can combat toxic elements in human body.
The tea, to be served without milk, will have vital anti-oxidants that lower the risk of ailments like cancer, cardiovascular diseases, gastric ulcer, blood sugar and many other ailments, according to a senior department professor.
The project, one of the firsts of the university, funded by a private company marks a shift from academic research to market-driven research by the premier educational institution heralding a new trend in the state, professor Utpal Roy Choudhury, the brain behind the project says.
The formula, patent of which has been claimed, entails presence of tulsi, mint, ginger, lemon, pepper, salt in the preparation to be blended with good quality tea leaves.
The herbals contain anti-oxidant compounds like vitamins, and non-nutritive components like falvonoids and other phenolics that protect the body against `free radicals` -- molecules which can destroy body`s cells, Roy Choudhury says. Explaining how the herbal elements work, Roy Choudhury says its main ingredient tulsi had ursolic acid which would help in controlling the blood sugar level and act as a rejuvenating agent.
The university has entered into arrangement with a tea firm to position the tea as a non-alcoholic, all seasonal nutritious drink which quenches one`s thirst and is also full of useful herbs that help the body in numerous ways, Roy Choudhury says.
The tea board has been explained the concept and the response has been positive, the firm`s director V Pramila says.
She says the low-calorie drink, which can be had hot, cool or icy chilled, has been sterilised by the department researchers. Roy Choudhury says the department felt interaction with corporate bodies was necessary to make any new research viable reaching out to the general public as any academic institution did not have all the resources to make a new work successful.
The food technology has also devised traditional sweet products like rasogolla and sandesh with rich anti-oxidant materials.
While patent application for carrot rasogolla and sandesh has already been sent, discussions were at an advanced stage with a prominent sweet maker for shortly launching the products on a commercial basis, Roy Choudhury says.
"The milk protein mass, traditionally known as `chhana` can act as excellent medium for micro-nutrients. We carried out experiments to obtain traditional nutritionally rich chhana-based sweets. Studies of shelf life and texture of end products turned out to be satisfactory," the project researchers say.
The department was also working on a project for development of herbal yogurt using anti-oxidant rich plant leaves and vegetables.
"Herbs and vegetables are used separately to fortify the yogurt because of their high medicinal value. Beverages derived from such herbal yogurt may also be popular for its palatability and health benefits," another senior professor of the department Banani Ray Chowdhury says. Bureau Report
The project, one of the firsts of the university, funded by a private company marks a shift from academic research to market-driven research by the premier educational institution heralding a new trend in the state, professor Utpal Roy Choudhury, the brain behind the project says.
The formula, patent of which has been claimed, entails presence of tulsi, mint, ginger, lemon, pepper, salt in the preparation to be blended with good quality tea leaves.
The herbals contain anti-oxidant compounds like vitamins, and non-nutritive components like falvonoids and other phenolics that protect the body against `free radicals` -- molecules which can destroy body`s cells, Roy Choudhury says. Explaining how the herbal elements work, Roy Choudhury says its main ingredient tulsi had ursolic acid which would help in controlling the blood sugar level and act as a rejuvenating agent.
The university has entered into arrangement with a tea firm to position the tea as a non-alcoholic, all seasonal nutritious drink which quenches one`s thirst and is also full of useful herbs that help the body in numerous ways, Roy Choudhury says.
The tea board has been explained the concept and the response has been positive, the firm`s director V Pramila says.
She says the low-calorie drink, which can be had hot, cool or icy chilled, has been sterilised by the department researchers. Roy Choudhury says the department felt interaction with corporate bodies was necessary to make any new research viable reaching out to the general public as any academic institution did not have all the resources to make a new work successful.
The food technology has also devised traditional sweet products like rasogolla and sandesh with rich anti-oxidant materials.
While patent application for carrot rasogolla and sandesh has already been sent, discussions were at an advanced stage with a prominent sweet maker for shortly launching the products on a commercial basis, Roy Choudhury says.
"The milk protein mass, traditionally known as `chhana` can act as excellent medium for micro-nutrients. We carried out experiments to obtain traditional nutritionally rich chhana-based sweets. Studies of shelf life and texture of end products turned out to be satisfactory," the project researchers say.
The department was also working on a project for development of herbal yogurt using anti-oxidant rich plant leaves and vegetables.
"Herbs and vegetables are used separately to fortify the yogurt because of their high medicinal value. Beverages derived from such herbal yogurt may also be popular for its palatability and health benefits," another senior professor of the department Banani Ray Chowdhury says. Bureau Report