Browsing by Author "Tapwal, Ashwani"

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    Artificial intelligence-driven innovation in Ganoderma spp.: potentialities of their bioactive compounds as functional foods
    (Royal Society of Chemistry (RSC), 2025) Khanal, Sonali; Sharma, Aman; Pillai, Manjusha; Thakur, Pratibha; Tapwal, Ashwani; Kumar, Vinod; Verma, Rachna; Kumar, Dinesh
    Ganoderma spp., which are essential decomposers of lignified plant materials, can affect trees in both wild and cultivated settings. These fungi have garnered significant global interest owing to their potential to combat several chronic, complicated, and infectious diseases. As technology progresses, researchers are progressively employing artificial intelligence (AI) for studying various fungal strains. This novel approach has the potential to accelerate the knowledge and application of Ganoderma spp. in the food industry. The development of extensive Ganoderma databases has markedly expedited research on them by enhancing access to information on bioactive components of Ganoderma and promoting collaboration with the food sector. Progress in AI techniques and enhanced database quality have further advanced AI applications in Ganoderma research. Techniques such as machine learning (ML) and deep learning employing various methods, including support vector machines (SVMs), Bayesian networks, artificial neural networks (ANNs), random forests (RFs), and convolutional neural networks (CNNs), are propelling these advancements. Although AI possesses the capacity to transform Ganoderma research by tackling significant difficulties, continuous investment in research, data dissemination, and interdisciplinary collaboration are necessary. AI could facilitate the development of customized functional food products by discerning patterns and correlations in customer data, resulting in more specific and accurate solutions. Thus, the future of AI in Ganoderma research looks auspicious, presenting prospects for ongoing advancement and innovation in this domain.
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    Bioactive compounds of edible fruits with their anti-aging properties: a comprehensive review to prolong human life
    (MDPI, 2020-11-13) Dhalaria, Rajni; Verma, Rachna; Kumar, Dinesh; Puri, Sunil; Tapwal, Ashwani; Kumar, Vinod; Nepovimova, Eugenie; Kuca, Kamil
    Aging is a complicated biological process in which functional and structural alterations in a living organism take place over time. Reactive oxygen species is one of the main factors responsible for aging and is associated with several chronic pathologies. The relationship between aging and diet is quite interesting and has attained worldwide attention. Healthy food, in addition to dietary antioxidants, are required to delay the process of aging and improve the quality of life. Many healthy foods such as fruits are a good source of dietary nutrients and natural bioactive compounds which have antioxidant properties and are involved in preventing aging and other age-related disorders. Health benefits linked with healthy consumption of fruit have drawn increased interest. A significant number of studies have documented the advantages of fruit intake, as it suppresses free-radical development that further reduces the oxidative stress created in the body and protects against several types of diseases such as cancer, type 2 diabetes, inflammatory disorders, and other cardiovascular diseases that ultimately prevent aging. In addition, fruits have numerous other properties like anti-inflammatory, anti-cancerous, anti-diabetic, neuroprotective, and have health-promoting effects. Mechanisms of various bioactive compounds that aids in preventing various diseases and increases longevity are also described. This manuscript provides a summary of various bioactive components present in fruits along with their health-promoting and antiaging properties.