Published May 24, 2021 | Version As Published in Science Today
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Citrus peel, Yeast, and Azolla as natural nutraceuticals

  • 1. Department of Pharmacognosy and Phytochemistry School of Pharmaceutical Education and Research, Jamia Hamdard
  • 2. Department of Healthcare and Pharmaceutical Management School of Management and Business Administration, Jamia Hamdard


Citrus plants belong to the Rutaceae family, which include fruits such as orange, mandarin, lemon, sour orange and grapefruit, which are known to be a promising source of many beneficial nutrients for humans. Due to a large amount of peel produced, the processing of citrus by-products is potentially a rich source of phenolic compounds and dietary fiber. These residues of citrus fruits, which are usually discarded as environmental waste, can act as potential nutraceutical resources. The use of these rich bioactive citrus residues can provide an efficient, cost-effective and environment-friendly platform for the production of novel nutraceutical and for the improvement of older products. Saccharomyces cerevisiae, which has shown to have health-promoting effects due to its high content of vitamins (especially B-complex) and minerals, as well as its role in the production of microbial proteins, β-glucans and mannans. The intake of the yeasts of the brewer as a nutritional supplement is therefore popular with vegans and health-conscious people. In addition, several species of yeasts have the properties necessary to consider these microorganisms as a probiotic. The market for dietary supplements is abundant in products containing minerals and vitamin B complex yeasts, as well as valuable amino acids, glucans and mannans. The vegetarian community often suffers from deficiency of vitamin B as plant sources lack vitamin B. Azolla contains both macro nutrients like protein and micronutrients like vit. B12, vit. B9 and non-enzymatic antioxidants that can be used in various foods fortification and enrichment products which would ultimately cater the needy population.


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