Online ISSN: 2515-8260

Keywords : Health benefits


YOGIC TRADITION – A PERSEVERANCE IN RESTORING ORGANS OF THE HUMAN SYSTEM

Dr.M.ArputhaBibiana .

European Journal of Molecular & Clinical Medicine, 2021, Volume 8, Issue 4, Pages 3496-3504

Yoga is an ancient Indian way of life, which includes changes in mental attitude, diet, and the practice of specific techniques such as yoga asanas (postures), breathing practices (pranayamas), and meditation to attain the highest level of consciousness. The relationship between yoga practice and positive changes in health behaviors remains unclear. Only three studies were found examining relationships between yoga practice and aspects of health in individuals who practice yoga. These studies contributed valuable evidence that there may be a favorable relationship between regular yoga practice and BMI, diet, and weight maintenance. However, these studies looked only at yoga practice in general and did not examine the relative contributions of the different aspects of yoga practice. This review adds up additional information about yoga practice and its health benefits in our entire body functions. The practice of yoga enhances all the systems viz., pulmonary, circulatory, excretory, musculoskeletal and immune system

ROLE OF MILLETS IN ENSURING FOOD AND NUTRITIONAL SECURITY

Pooja Kumari; Ashwani Kumar

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 7, Pages 2544-2551

Millets are the small seeded grains of family Poaceae. They are able to grow on less fertile soils, have low water requirement and short maturity time. They are also nutrient dense in comparison to rice, wheat and maize. Their proteins are free from gluten and hence can be used an alternative to wheat flour for celiac patients. They are rich source of dietary fibre and phytochemicals like phytic acid and ferulic acid. Dietary fibre helps in the growth of probiotic microorganisms and hence millets can be used as a potential prebiotic source. Dietary fibre also reduces the glycaemic index of the food. Phytic acid helps in the reduction of cholesterol and also reduces the cancer. Ferulic acid is an antioxidant and exhibit strong free radical scavenging and anti-inflammatory activity. Nowadays, the millets have been use widely for the development of functional foods.