Spirulina, a blue-green microalga is an eminent functional food due to its unique nutritional and disease-mitigating properties. The main objective of this article is to present an overview of the nutritional composition of Spirulina. Along with its therapeutic potential and applications in the food industry. Studies included in this review have suggested spirulina to be a rich source of complete proteins, essential fatty acids (EFAs), vitamins, minerals and various bioactive compounds like carotenoids, chlorophyll, and xanthophylls. This makes Spirulina a promising functional food for the treatment of ailments like diabetes, cancer, cardiovascular disorders (CVDs), COVID-19, neuroinflammatory conditions and gut dysbiosis. Additionally, data from numerous studies suggest its use in food formulations, primarily in sports supplements, bakery products, beverages, dairy products, snack sources and confectionaries. It has also been used by the National Aeronautics and Space Association (NASA) for astronauts on space missions to the Moon and Mars. Furthermore, spirulina’s use as a natural food additive possesses enormous potential for further research. Owing to its high nutritional profile and disease-fighting potential, it lends itself to numerous food formulations. Therefore, based on the findings of previous studies, further progress can be made considering spirulina’s application in the food additive industry.

Iron is a vital micronutrient, involved in numerous cellular functions including DNA synthesis, oxygen transport, energy generation, and immunity enhancement. It has unique redox properties that make it necessary for multiple metabolic reactions. However, the same property warrants its tight regulation as well. Despite its widely acknowledged role in biological sciences, iron deficiency remains one of the leading micronutrient deficiencies across the globe. Understanding iron’s multifaceted roles, mechanisms of systemic regulation, and nutriture assessment, can better guide public health interventions aimed at restoring iron status in at-risk population groups. This review aims at providing a comprehensive analysis of iron’s dietary sources, metabolic role, physiological functioning, absorption enhancers and inhibitors, and systemic regulation, such as hepcidin’s role in iron homeostasis. It further evaluates commonly utilized iron assessment indicators including serum ferritin, transferrin saturation, soluble transferrin receptor, and hemoglobin their uses and limitations, particularly in the context of inflammation. Iron’s metabolic roles are closely tied to its bioavailability and transportation within the body. Nutrient interactions, regulator pathway dysregulation, and dietary pathways, all significantly affect iron status. Available iron assessment indicators are valuable but research is required to interpret findings in inflammatory states. Advancement of integrated iron assessment strategies and metabolic roles can help address iron-related disorders more effectively.

It is now widely understood that black rice, also known as Oryza sativa L., is a functional food and a nutritional powerhouse. In the past, it was known as forbidden rice. The current analytical viewpoints on recent breakthroughs in black rice research are investigated in this review paper. Topics covered include the bioactive chemicals of black rice, its potential therapeutic applications, and its applications in the food business. The fact that black rice includes bioactive compounds that have antioxidants, cardiovascular preventative properties, and anti-diabetic effects has been proven through clinical and metabolomic research. Additionally, this study addresses recent innovations in the gluten-free sector and packaging, as well as showing how processing methods influence bioactive substances. It is anticipated that the global market for black rice would be worth USD 15.14 billion by the year 2030. This reflects the growing demand among consumers for nutrient-dense superfoods. Taking this into consideration, there is a need for additional investigation into the true potential of black rice in the food and wellness business. This is necessary to ensure that this superfood may be utilized to the fullest extent of its potential in the future.

Introduction: Bakery products formulated with wheat flour as the major constituent are unfit for consumption for people with gluten sensitivity. Hence, there is a need to utilize other substitutes as a major ingredient in food commodities for individuals suffering from gluten sensitivity or celiac disease, without compromising consumer acceptability.Objective: The objective of the current study was to develop gluten-free cookies by partial substitution of the cookie’s rice flour with date fruit pulp and pit powder.Methods: Cookies were formulated by adding 100 g rice flour, 13.5 g eggs, 54 g sugar, 49.5 g shortening, and 2–3 drops of vanilla essence. Moreover, the proportion of date fruit pulp/date paste was 20, 40, 60, 80, and 100%, respectively, in groups T₁, T₂, T₃, T_4, and T₅. Similarly, the proportion of date pit powder varied from 5, 10, 15, 20, and 25%, respectively, in groups T₁, T₂, T₃, T_4, and T₅. Nutritional (proximate) composition, physical attributes, and sensory parameters of the prepared cookies were determined. Data were analyzed statistically using ANOVA and compared using Tukey’s Least Significance Difference (LSD).Results: The utilization of date paste and pit powder improved the proximate composition of cookies with increasing levels of added paste, whereas physical parameters showed a decrease in values with increasing levels of substitution. Organoleptic characteristics exhibited that biscuit quality was acceptable under various treatments.Conclusion: Rice-based cookies with added date fruit and pit powder could be a practical and acceptable substitute for individuals with gluten sensitivity.

Background: Oral health skills (OHS) programs about brushing techniques have been found to have a lasting impact when repetition and reinforcement are used. Existing dental research doesn't apply to school-based surgeon-led oral health skill programs. Objectives: To determine the effectiveness of Oral Health Skills with regard to proper brushing techniques, based upon repetition and reinforcement on the oral health status of school children through the Community Periodontal Index of Treatment Needs. Methodology: A quasi-experimental intervention study was conducted in a public school of Rawalpindi with 100 students (ages 13-17) demonstrating proper brushing techniques. These students were given intervention for OHS to demonstrate proper brushing technique. Other forms of awareness such as panaflexes and brochures were also shared. Brushing techniques were demonstrated and examined on dummies. Students received four OHS sessions at weeks 0, 3, and months 3 and 6, each followed by oral examinations by a dentist. Results: Proper brushing technique habit at the baseline was 1%. Which rose to 66% at the end of intervention. The CPITN index of participants at baseline was 1.06 and after the 1st, 2nd and 3rd intervention lowered to, 0.94, 0.68, and 0.28 respectively. Paired t-test was conducted with findings of p < 0.001. This highly significant result proved that it is advantageous to include OHS based on repetition and reinforcement to improve the oral health status of children. Conclusion: Programs promoting Oral Health Skills with a focus on repetition and reinforcement have a long-lasting impact on the oral health status of school children.

This study investigates the impact of urea adulteration in raw milk on milk quality, safety, and renal tissue integrity, addressing a significant public health concern, particularly in low-to-middle-income countries where over 76.6% of milk samples have compromised quality and 77.89% are adulterated. Raw milk samples were analyzed for quality parameters, adulterants, and the presence of synthetic by-products using FTIR. In vivo studies in mice were conducted to assess the histopathological effects of urea-adulterated milk on renal and liver tissues. Results revealed that urea adulteration leads to significant alterations in milk composition, including changes in fat content from 5.73% to 0.6% in boiled milk, solids-not-fat from 9.11% to 12.84%, protein from 3.61% to 5.28%, and lactose content from 3.81% to 5.57%, alongside the formation of synthetic compounds such as lactose monohydrate and polyvinyl stearate. Histological examination of mice kidneys exposed to urea-adulterated milk demonstrated morphological, inflammatory, degenerative, congestive, and necrotic changes. This study highlights the cellular-level damage induced by urea adulteration, emphasizing its potential to induce neoplastic changes in renal tissues and underscoring the need for stringent monitoring of milk quality to safeguard public health.