Plant-based or plant-forward eating patterns emphasise plant-based foods. This includes nuts, seeds, oils, whole grains, legumes, and beans, in addition to fruits and vegetables. Plant-based eating patterns, such as the Mediterranean diet and a vegetarian diet, have been the subject of a lot of nutrition research. The Mediterranean diet is based on plant-based cuisine, with occasional additions of fish, chicken, eggs, cheese, and yoghurt, as well as meats and desserts. In both large population studies and randomised clinical trials, the Mediterranean diet has been shown to reduce the risk of heart disease, metabolic syndrome, diabetes, certain cancers (specifically colon, breast, and prostate cancer), depression, and frailty in older adults, as well as better mental and physical function. Surprisingly, studies on longevity, ageing, and health span reveal cellular, molecular evidence in favour of dietary intervention in the prevention and treatment of cardiovascular disease. A plant-based diet is a feasible way to impose dietary restriction and may have a good impact on a number of metabolic pathways that are now being studied pharmacologically due to their potential health advantages in humans.
Title : Medicinal plants with special reference to flavanoids and their role in nutrition and obesity prevention
Mohammad Kamil, Lotus Holistic Healthcare Institute, United Arab Emirates
Title : Dietary fiber, physical, physico-chemical studies of paddy varieties before and after inducing retrogradation; Sedimentation value, starch content, in-vitro starch digestibility of rice products
Vasudeva Singh, Gauhati University, India
Title : Nutrition and genetics as key determinants of phenotypic variation and molecular evolution
Sena Ardicli, Bursa Uludag University, Turkey
Title : Food technology innovations for ensuring nutrition and health security
Hari Niwas Mishra, Indian Institute of Technology Kharagpur, India
Title : In terms of nutritional value: Safe and sustainable beekeeping from the hive to the table
Yasin Ozdemir, Ataturk Horticultural Central Research Institute, Turkey
Title : The determination of irradiation on total biophenol quantity during storage of natural black table olives
Sahnur Irmak, Department of Food Technologies, Turkey