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Turmeric and Its Novel Properties in Healthcare

Sana Kanwal, Zoya Ahmed and Saghir Khan
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Zoya Ahmed: BS food and Nutrition scholar Department of Home Economics Mirpur University of science and technology MUST Azad Kashmir, Pakistan
Saghir Khan: Senior lecturer Food and Nutrition Department of Home Economics, Mirpur University of science and Technology MUST Azad Kashmir, Pakistan

Biomedical Journal of Scientific & Technical Research, 2024, vol. 58, issue 1, 50004-50012

Abstract: This study aimed to assess the potassium content in various food groups before and after the leaching process. A premix was formulated using locally available and affordable foods to prevent hyperkalemia in CKD patients. Food samples, including Bajra, jowar, ragi, black gram dal, green gram dal, red gram dal, agathi leaves, amaranth leaves, drumstick, potato, radish, papaya, banana, raisins, and almonds, were analyzed for potassium content. Significant differences were found before and after leaching (p

Keywords: Journals on Medical Drug and Therapeutics; Journals on Emergency Medicine; Physical Medicine and Rehabilitation; Journals on Infectious Diseases Addiction Science and Clinical Pathology; Open Access Clinical and Medical Journal; Journals on Biomedical Science; List of Open Access Medical Journal; Journals on Biomedical Engineering; Open Access Medical Journal; Biomedical Science Articles; Journal of Scientific and Technical Research (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:58:y:2024:i:1:p:50004-50012

DOI: 10.26717/BJSTR.2024.58.009110

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