• Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 3 (2018)

Brahmi (Bacopa monnieri) as functional food ingredient in food processing industry

Author(s):

Devendra, Patel Saurabh Shankar, Birwal Preeti, Basu Santanu, Deshmukh Gajanan and Datir Rupesh

Abstract:
Brahmi is one of the oldest traditional ayurvedic medicines in India. It was originated in India more than 3000 years ago. Brahmi is known for enhancing memory, cognition, mood and other mental disorder. Saponins are the major compounds in Brahmi which is responsible to enhance the nerve impulse transmission. It has many long researched and proven for many beneficial medicinal and functional properties. Functional ingredients are the foods that have health benefits beyond normal nutrition. Brahmi has its own unique strong herbal taste and a bitter aftertaste. Due to change in lifestyles and growing consciousness for health there is a great demand of food products that are healthy as well as provide some functional benefits. An Ayurvedic herb such as Brahmi comes with many functional benefits. The present review enlightens the various such properties and use of Brahmi in various food systems.

Pages: 189-194  |  7333 Views  5207 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Devendra, Patel Saurabh Shankar, Birwal Preeti, Basu Santanu, Deshmukh Gajanan and Datir Rupesh. Brahmi (Bacopa monnieri) as functional food ingredient in food processing industry. J Pharmacogn Phytochem 2018;7(3):189-194.

Important Publications Links
Journal of Pharmacognosy and Phytochemistry Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

Call for book chapter