NOPR Collection:http://nopr.niscpr.res.in/handle/123456789/668012026-10-12T23:58:12Z2026-10-12T23:58:12ZYoga as a complementary cancer therapy for mitigating oncological repercussions: A reviewP A, SabareeshC Pandey, AvinashRajesh Kotecha, Vaidyahttp://nopr.niscpr.res.in/handle/123456789/668102025-11-28T06:08:24Z2025-11-01T00:00:00ZTitle: Yoga as a complementary cancer therapy for mitigating oncological repercussions: A review
Authors: P A, Sabareesh; C Pandey, Avinash; Rajesh Kotecha, Vaidya
Abstract: The greatest challenge in the treatment of cancer is to mitigate the side effects of oncological diagnoses such as radiation therapy, chemotherapy and surgery, amidst a surging cancer catastrophe, and their physiological and psychological implications on the patient‘s body. Research shows the importance of mitigating therapeutic side effects of oncological procedures and processes for preventing cancer cell regrowth and the overall stability of cancer patients. Yoga, a time-validated practice, is a complementary therapy involving physical postures, breathing exercises, and mindful meditation with an impact on physical health, and psychological well-being. The impact of yoga is in particular linked to the emotions and feelings of cancer patients in reducing oncological stress, depression, pain, anxiety, and fatigue and improving the overall quality of life. Simultaneously, diagnostic protocols as a part of comprehensive oncological strategies and therapies to integrate yoga into mainstream healthcare are needed. Yoga‘s role in the prevention of cancer through lifestyle orientations needs deeper and more focused clinical research. This review examines the advantages of yoga for cancer patients, emphasizing improvements in physical health, psychological well-being, and overall quality of life to deal with cancer burden.
Page(s): 1011-10192025-11-01T00:00:00ZTraditional culinary uses of aromatic plants as spice by the Meitei ethnic group: ethnobotanical evidence from Manipur, Northeast IndiaHuidrom, ElizabethYaipharembi, NgairangbamBirkumar Singh, Huidromhttp://nopr.niscpr.res.in/handle/123456789/668092025-11-28T06:04:45Z2025-11-01T00:00:00ZTitle: Traditional culinary uses of aromatic plants as spice by the Meitei ethnic group: ethnobotanical evidence from Manipur, Northeast India
Authors: Huidrom, Elizabeth; Yaipharembi, Ngairangbam; Birkumar Singh, Huidrom
Abstract: Rich traditional knowledge is observed in high biodiversity areas inhabited by numerous ethnic groups, such as the state of Manipur in Northeast India. Our study identifies and evaluates the cultural significance of plants used by the indigenous Meitei community of Manipur as spice in their traditional food system through a survey. Altogether 30 plant species were identified as spice in both wild and cultivated habitat. Use value, informant consensus factor and cultural food significance index was used for data analysis. Data visualization using principal component analysis biplot revealed three distinct clusters of species. Species such as Zanthoxylum armatum, Litsea cubeba, Houttuynia cordata, Zingiber officinale, Allium odorum, etc, are the most culturally and highly significant as seen in high UV, CFSI, FMRI, and AI scores. These species may be prioritised for conservation or the development of value-added products such as herbal teas, condiments, and nutraceuticals. Species such as Zingiber montanum, Hedychium marginatum, Zanthoxylum rhetsa, Ocimum basilicum, Hedychium spicatum have niche and specialized uses. Although these species may be under- recognised, they hold potential for exploration in areas such as pharmacology. The traditional food system is a pool of knowledge with potential applications in food and nutritional security, with sound scientific validation of the plants involved.
Page(s): 1020-10332025-11-01T00:00:00ZGut-friendly chickpea (Cicer arietinum): Germination as a sustainable approach to reduce flatogenic sugarsG Hegde, PavitraD Wadikar, DadasahebKumar, AtulDutt Semwal, Anilhttp://nopr.niscpr.res.in/handle/123456789/668082025-11-28T06:00:27Z2025-11-01T00:00:00ZTitle: Gut-friendly chickpea (Cicer arietinum): Germination as a sustainable approach to reduce flatogenic sugars
Authors: G Hegde, Pavitra; D Wadikar, Dadasaheb; Kumar, Atul; Dutt Semwal, Anil
Abstract: Chickpea (Cicer arietinum), a widely consumed legume, is rich in proteins and dietary fiber but contains raffinose family oligosaccharides (RFOs), which cause gastrointestinal discomfort due to the absence of alpha galactosidase enzyme in humans. Traditional processing methods, such as germination, have been used to enhance the nutritional and functional properties of legumes. This study investigates the effect of germination on α-galactosidase activity and RFO reduction in two chickpea varieties-Desi (NBeG-49) and Kabuli (NBeG-119). Chickpeas were soaked, germinated for up to 72 h, and analyzed for moisture content, texture, enzyme activity, and RFO levels. The results showed that α-galactosidase activity peaked at 48 h, leading to a significant reduction in RFOs (100% after 72 h in Desi and 60 h in Kabuli). Germination also influenced texture by increasing seed hardness due to structural modifications. SEM analysis revealed increased porosity, facilitating enzymatic action. These findings reinforce germination as a cost-effective, traditional method to improve chickpea digestibility, reducing antinutritional factors while preserving its nutritional value. This approach aligns with indigenous knowledge practices and offers potential applications in functional food development.
Page(s): 1034-10422025-11-01T00:00:00ZTraditional foods and wild edible plants of Spiti valley, Indian Trans HimalayaSharma, AnchalBharti, AradhnaSharma, KalitGupta, SmritiDolma, TseringSrivatsan, VidyashankarKumar Uniyal, Sanjayhttp://nopr.niscpr.res.in/handle/123456789/668072025-11-28T05:55:06Z2025-11-01T00:00:00ZTitle: Traditional foods and wild edible plants of Spiti valley, Indian Trans Himalaya
Authors: Sharma, Anchal; Bharti, Aradhna; Sharma, Kalit; Gupta, Smriti; Dolma, Tsering; Srivatsan, Vidyashankar; Kumar Uniyal, Sanjay
Abstract: Traditional foods comprise unique recipes made from natural resources that are important for human survival and have cultural, social, and ecological importance. They are largely guided by geographical location and the prevalent environmental conditions in an area. We, therefore, documented the traditional foods prepared by the Spitians- the resident community of Spiti, a remote, isolated, cold arid region of the Himalaya. A semi-structured open-ended questionnaire was used for the same (n=72 respondents) along with onsite participant observations. It was revealed that the residents prepared foods based on cereals (n=22), wild edible plants (WEP) (n=37), meat (n=5), and dairy products (n=2). Roasted barley, locally known as sattu was the predominant ingredient in most food products (13 recipes). It was a rich source of carbohydrates (80.41 g 100 g-1), specifically dietary fiber (17.3 g 100 g-1). Naturally fermented food Churpe from cow or yak milk was another predominant food of the region with high protein content (56.67 g 100 g-1). Among the WEP, the majority belonged to the Polygonaceae and Brassicacceae (05 each) family. The WEPs consumed by the local population have been reported to mitigate high-altitude stress such as exposure to intensive radiation levels (UV rays) and hypobaric hypoxia. Thus, the traditional foods consumed by the Spitians have nutritional as well as health implications for them and the society at large.
Page(s): 1043-10542025-11-01T00:00:00Z