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.

Aloe vera has historically been recognized as a versatile medicinal plant, attributable to its extensive array of therapeutic properties. Recent scientific research has shown a diverse variety of bioactive compounds in Aloe vera that contribute to its potential pharmacological capabilities. This review synthesizes contemporary data on the phytochemistry, health benefits, and potential clinical applications of Aloe vera. Anthraquinones, flavonoids, polysaccharides, and other bioactive substances found in Aloe vera exhibit significant anti-inflammatory, antioxidant, antibacterial, and immunomodulatory effects. Furthermore, its nutritional composition is exceptionally varied, since Aloe vera contains prominent vitamins, minerals, and amino acids, rendering it an outstanding supplement for sustaining overall health. Its applications have been validated in the therapy of metabolic disorders, gastrointestinal recovery, improvement of dermatological conditions, and wound healing. Aloe vera continues to garner interest in both conventional and contemporary healthcare systems due to its affordability, accessibility, and safety profile as an integrative approach.

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: Adolescence is a critical developmental stage during which dietary behaviors have profound impacts on physical health, mental well-being, and academic performance. Objective: The objective of this study was to examine the associations between diet quality and academic performance, body image perceptions, and demographic factors. Methods: n = 281 adolescents aged 15–18 years from public and private high schools in Rawalpindi and Islamabad were selected for the study. A cross-sectional study design was incorporated and the data were gathered through the Diet Quality Questionnaire (DQQ), Kuppuswamy Socioeconomic Scale and Body Satisfaction and Image Questionnaire. Results: The analysis showed that 42.7 of % students possess a moderate diet and 57.3% possessed a poor diet. Diet quality was significantly associated with class grade, age, gender, socioeconomic status, body image and academic performance ( p < 0.001). Students with a lower socioeconomic status, girls, senior grade students, and younger students were more likely to have poor eating habits. Conclusion: The findings present an urgent need for specific nutritional education and interventions in schools, in particular, among high-risk and vulnerable groups. Enhancing teenage diets can impact their psychological conditions, intellectual growth, and overall school performance.

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.