23^rd  World Congress on Nutrition and Food Chemistry June 05-06, 2023 London, UK

Biography:

Dr. Mst. Sharmin Sultana completed her Ph.D. at the age of 28 years from the University Malaya and postdoctoral studies at the University Putra Malaysia School of Nutrition and Dietitics. Currently, I am acting as the head of Grain Quality and Testing Laboratory, IRRI-IBO. I have published more than 30 papers in reputed journals and have been serving as an editorial board member of some journals.

Abstract:

Fruits and vegetables are important components of a healthy diet. They are rich sources of vitamins and minerals, dietary fibre and a host of beneficial non-nutrient substances including plant sterols, flavonoids and other antioxidants. It has been reported that reduced intake of fruits and vegetables may increase the risk of non-communicable diseases (NCDs). Chili pepper, is a common and important spice used to enhance taste and nutrition. Over the years, reports have shown its potential as antioxidant and an anti-obesity agent. Obesity is a serious health concern as it may initiate other common chronic diseases. Due to the side effects of synthetic antioxidants and anti-obesity drugs, scientists are now focusing on natural products which produce similar effects to synthetic chemicals. This up-to-date review addresses this research gap and presents, in an accessible format, the nutritional, antioxidant and anti-obesity properties of different chili peppers. This review article serves as a reference guide for use of chili peppers as anti-obesity agents.