**3.4. Other health benefits**

biological scavengers of free radicals that inhibit oil oxidation. Tocopherols also help in preventing diseases, besides possessing an important nutritional function for human beings as a source of vitamin E [30, 31]. High amounts of tocopherols present in GCS can be responsible for the stabilization of fats and oils to prevent the oxidative deterioration and for its applications in dietary, pharmaceutical, or biomedical products [32]. Total tocopherol contents in GCSO is 139.73 ± 0.91 mg/100 g and δ tocopherol was the most abundant in the seed oil of GC. Vitamin E (tocopherol) is an important antioxidant, which protects vitamin A and essential fatty acids from oxidation and prevents breakdown of body tissues. Garden cress seeds possess maximum DPPH inhibition activity at concentrations of 100, 150, and 200 μg of methanolic extracts as reported during DPPH radical scavenging assay. These values are comparable with the standard free radical scavenger BHA at concentration 10, 50, and 100 μg [33]. Due to high free radical scavenging potential of GCS, its fortification to prepare balanced diet may help in incorporating and exploiting its rich nutritional as well as medicinal value to the

*3.3.2. As galactogogue and emmenagogue: for inducing milk secretion and menstruation*

increased prolactin levels and thereby augmenting milk production [34].

disease especially in infants. The plant is also used in treating bleeding piles.

*3.3.3. As gastrointestinal tract cleansing agent*

*3.3.4. As haematic agent*

GCS can be used as a supplement for proper regulation of the menstrual cycle, because it has mild oestrogenic properties. It shows emmenagogue like herbal properties, which gave it an important place in Vedic era. Emmenagogues are herbs, which have the ability to provoke menstruation. They stimulate blood flow in the pelvic area and uterus and thus induce menstruation. GCS is used as emmenagogue in order to stimulate menstrual flow when menstruation is absent either due to pregnancy to cause an abortion or prevent pregnancy or for reasons other than pregnancy, such as hormonal disorders or conditions like oligomenorrhea. Similarly, consumption of GCS after birth of baby increases milk production and secretion in lactating mothers. Because of its high iron and protein content, it is often given post-partum as effective galactogogue to induce lactation in nursing mothers to meet the nutritional requirement of their children. Galactogogues promote lactation in humans and other animals. They exert their pharmacological effects through interactions with dopamine receptors, resulting in

Garden cress helps in cleansing gastro intestinal tract and stimulates appetites. The testa of these seeds contain mucilage which can be used during constipation as a laxative and a purgative. The paste of GCS and honey can be taken internally to treat amoebic dysentery. The irritation of the intestines in dysentery and diarrhea effectively reduces by the use of mucilage of the germinating seeds of GCS. Crushed GCS taken with hot water is beneficial to treat colic

The GCS is the rich source of iron, which is easily absorbed in intestine and helps to increase the hemoglobin level in blood. The bioavailability of iron content in GCS beneficial for anemia

developed food.

286 Advances in Seed Biology

Garden cress seeds are considered as a memory booster due to the presence of arachidic and linoleic acids. They help to increase the lean body mass because they are a good source of iron and protein. The absorbility of iron increases when GCS is soaked in lime water, which helps in strengthening of hair. The leaves are mildly stimulant and diuretic, useful in scorbutic (related to or resembling scurvy) diseases, and liver complaints. A paste of the seeds with water is effective against chapped lips and sunburn. As it is a good source of folic acid, it helps in synthesis of different nonessential amino acids. The well-documented antioxidant and phytochemical properties of this amazing plant make it a chemopreventive agent. The functional properties contained by GCS suggest that the regular consumption can greatly help to boost one's immunity and overcome to gamut of diseases. It acts as a general tonic and can also help to increase the libido naturally. As it is a good source of carotene, which is the precursor of vitamin A, it is good for the eyes. Therefore, it is advisable to add it raw to salads, sandwiches, and chutneys or to simply use it as a garnishing agent along with coriander leaves for any food item in order to utilize these health benefits.

#### **3.5. Side effects of garden cress seed**

It is an abortifacient (substance that induces abortion), if had in excess. Pregnant women should avoid taking garden cress in any form because it has the ability to induce uterine contractions and thereby trigger spontaneous abortion. It contains goitrogens that prevent iodine absorption in thyroids and hence can lead to hypothyroidism. Hence, it may not be suitable for patients suffering from hypothyroidism. If large quantities of garden cress are consumed, may cause digestive difficulties in some people. The oil extracted from GCS is edible and is used as a cooking medium; however, some people may experience symptoms of indigestion due to its use. To overcome these problems, people should discontinue using this oil or mix it with some other edible oil, so as to dilute it and reduce its adverse effects.

#### **3.6. Fortification by garden cress for the development of new food products**

Due to the contents of high nutritional and functional properties in garden cress, it can be used for the fortification with many drinks and foods. The fortified garden cress products are discussed as under:

#### *3.6.1. Development of garden cress fortified dahiwala bread*

Food product dahiwala bread was developed by Agarwal and Sharma using processed garden cress seeds [37]. It results in the development of the products with increased amount of protein, fat, calcium, iron, and phosphorous. Processing of the GCS helps in a significant decrease of antinutritional components like oxalate and total cyanogens, while phytic acid was reduced to a small extent. The developed food product was checked for its acceptability by semi-trained panels. Whole garden cress seed flour incorporated product was acceptable as standard. The developed food products using garden cress seeds could be beneficial for masses as nourishing as well as therapeutic agents due to the presence of various therapeutic properties like hypoglycemic, hypotensive, fracture healing, anticancerous, etc. [37]. The developed food product will benefit all age group individuals for nourishment and those at risk or suffering from anemia, fractures, diabetes mellitus, and the other chronic degenerative diseases to pursue prevention and management of these diseases.

#### *3.6.2. Development of omega-3 fatty acid–rich biscuits*

GCSO is rich source of α-linolenic acid (ALA), thus it is highly prone for auto-oxidation. Microencapsulation of GCSO was difficult in spray drying method for preparation of whey protein concentrate with oil/protein ratio of 0.4. Microencapsulated GCO powder (MGCO) contained 25 g of GCSO/100 g with microencapsulation efficiency of 64.8% and particle size of 15.4 ± 9.1 microns. Omega-3 fatty acid–rich biscuits were prepared by adding MGCSO at 20 g/100 g or GCO at 5.0 g/100 g by replacing flour and fat or fat in biscuit formula [38]. In MGCSO- and GCSO-supplemented biscuits, the ALA content was found to be 1.02 g and 1.05 g/100 g, respectively. Metalized PET film (MPET) pouches are used for packaging and stored at three different storage conditions, viz., 90% RH/38°C for 3 months, 30–40% RH/38–40°C for 4 months, and 65%RH/27°C for 5 months. Prepared biscuits stored at 30–40% RH/38–40°C had 1 month shelflife, whereas at 90% RH/38°C and 65% RH/27°C, they lasted after 4 and 5 months, respectively. The oxidation rate of ALA was high in GCSO-supplemented biscuits compared to MGCSO biscuits resulting the effect of GCO which prevent the oxidation of ALA. MGCSO-supplemented biscuit were acceptable by testing the sensory evaluation results of the panel.

#### *3.6.3. Improvement of dough rheology and quality parameters in rice-wheat bread*

Sahraiyan et al. have evaluated the effect of hydrocolloid of GCS and guar gum in improving dough rheology and quality parameters in composite rice-wheat bread [39]. It was reported that the rheological properties of GCS and guar gum seeds improved the quality of ricewheat bread [40]. Four different composition (0, 0.3, 0.6, and 1%) of w/w Guar (G) and GCS (L) hydrocolloids were added to the flour. The levels of different combination were tested in order to obtain the following samples (the sub Index indicates the gum level): G0 L0, G0 L0.3, G0 L0.6, G0 L1, G0.3 L0, G0.3 L0.3, G0.3 L0.6, G0.3 L1, G0.6 L0, G0.6 L0.3, G0.6 L0.6, G0.6 L1, G1 L0, G1 L0.3, G1 L0.6, and G1 L1. The results of this research revealed that the effects of guar, GCS, and guar-*L. sativum* seed gum in order to substitute gluten in composite ricewheat flour recipes. The properties of water absorption, dough development time, dough stability, and viscosity were increased by GCS. GCS gum highly affected the mixing tolerance index and gelatinization temperature as guar gum while these parameters decreased by addition of both hydrocolloids. The extensibility value dough increased with increasing hydrocolloid concentrations from 0.3 to 0.6%, and then decreased at the level of 1%. Crumb firmness decreased with increasing hydrocolloid concentration and increased with longer storage time, although the effect of GCS gum on crumb firmness reduction was more than guar gum. It was concluded that GCS gum can be a novel and useful gluten substitute for composite bread baking purposes. These properties may be useful in the preparation of several functional food preparations that overcome the milk secretion–related problems and anemic condition in women.

### *3.6.4. Development of iron-rich biscuits*

of protein, fat, calcium, iron, and phosphorous. Processing of the GCS helps in a significant decrease of antinutritional components like oxalate and total cyanogens, while phytic acid was reduced to a small extent. The developed food product was checked for its acceptability by semi-trained panels. Whole garden cress seed flour incorporated product was acceptable as standard. The developed food products using garden cress seeds could be beneficial for masses as nourishing as well as therapeutic agents due to the presence of various therapeutic properties like hypoglycemic, hypotensive, fracture healing, anticancerous, etc. [37]. The developed food product will benefit all age group individuals for nourishment and those at risk or suffering from anemia, fractures, diabetes mellitus, and the other chronic degenerative

GCSO is rich source of α-linolenic acid (ALA), thus it is highly prone for auto-oxidation. Microencapsulation of GCSO was difficult in spray drying method for preparation of whey protein concentrate with oil/protein ratio of 0.4. Microencapsulated GCO powder (MGCO) contained 25 g of GCSO/100 g with microencapsulation efficiency of 64.8% and particle size of 15.4 ± 9.1 microns. Omega-3 fatty acid–rich biscuits were prepared by adding MGCSO at 20 g/100 g or GCO at 5.0 g/100 g by replacing flour and fat or fat in biscuit formula [38]. In MGCSO- and GCSO-supplemented biscuits, the ALA content was found to be 1.02 g and 1.05 g/100 g, respectively. Metalized PET film (MPET) pouches are used for packaging and stored at three different storage conditions, viz., 90% RH/38°C for 3 months, 30–40% RH/38–40°C for 4 months, and 65%RH/27°C for 5 months. Prepared biscuits stored at 30–40% RH/38–40°C had 1 month shelflife, whereas at 90% RH/38°C and 65% RH/27°C, they lasted after 4 and 5 months, respectively. The oxidation rate of ALA was high in GCSO-supplemented biscuits compared to MGCSO biscuits resulting the effect of GCO which prevent the oxidation of ALA. MGCSO-supplemented

Sahraiyan et al. have evaluated the effect of hydrocolloid of GCS and guar gum in improving dough rheology and quality parameters in composite rice-wheat bread [39]. It was reported that the rheological properties of GCS and guar gum seeds improved the quality of ricewheat bread [40]. Four different composition (0, 0.3, 0.6, and 1%) of w/w Guar (G) and GCS (L) hydrocolloids were added to the flour. The levels of different combination were tested in order to obtain the following samples (the sub Index indicates the gum level): G0 L0, G0 L0.3, G0 L0.6, G0 L1, G0.3 L0, G0.3 L0.3, G0.3 L0.6, G0.3 L1, G0.6 L0, G0.6 L0.3, G0.6 L0.6, G0.6 L1, G1 L0, G1 L0.3, G1 L0.6, and G1 L1. The results of this research revealed that the effects of guar, GCS, and guar-*L. sativum* seed gum in order to substitute gluten in composite ricewheat flour recipes. The properties of water absorption, dough development time, dough stability, and viscosity were increased by GCS. GCS gum highly affected the mixing tolerance index and gelatinization temperature as guar gum while these parameters decreased by addition of both hydrocolloids. The extensibility value dough increased with increasing hydrocolloid concentrations from 0.3 to 0.6%, and then decreased at the level of 1%. Crumb

diseases to pursue prevention and management of these diseases.

biscuit were acceptable by testing the sensory evaluation results of the panel.

*3.6.3. Improvement of dough rheology and quality parameters in rice-wheat bread*

*3.6.2. Development of omega-3 fatty acid–rich biscuits*

288 Advances in Seed Biology

Iron-rich biscuit was prepared by combining garden cress and rice flakes to prevent the anemia in adolescent girls from urban, rural, and tribal areas of Marathwada region of Maharashtra state [41]. The sensory properties of iron-rich biscuits were tested by sensory panel members. The high score sample were tested for proximate composition. The hemoglobin value of selected adolescent girls was found in the range of 8.7–10.96 mg/100 g. By comparing these values, they found the least value of hemoglobin content in tribal and low income group girls. The proximate composition of selected biscuits, which was highly accepted for all sensory attributes, is given in **Table 3**. It is evident from the study that the acceptability score ranged from 1.80 to 4.20. The mean values of different sensory characters reported that color scored maximum followed by taste and texture. Low scores were noted for flavor and overall appearance.

#### *3.6.5. Processed garden cress seeds fortified health drinks*

The edible whole seeds are known to have health promoting properties; hence, it was assumed that these seeds can serve as raw materials for functional foods contributing its peppery, tangy flavor, and aroma. Since it is rich in proteins, carbohydrates, and certain essential minerals like calcium, iron, and phosphorous along with crude dietary fiber (7.6%),


**Table 3.** Chemical composition of garden cress seeds fortified iron-rich biscuit and milk-based health drink.

it can be used as health drink with milk as its base. By keeping this thing in mind, a health drink was developed with processed garden cress seeds that contain excess amount of minerals and nutrients [13]. The composition of health drink developed by adding 5% sugar (w/v) in skimmed milk with 1% fat and 3% of processed garden cress seeds powder had 8.75 overall consumer acceptability.

The health drink is considered as a type of fortified functional foods mainly needed for growing children, the aged, and the invalids and also certain convalescent patients. It enhances the nutritional properties of milk and also provides the entire essential factor that is needed by these people [42]. This type of finding help to develop many types of functional and fortified food products. The chemical composition of milk-based health drink prepared by Mohite et al. is presented in **Table 3** [13]. This type of drink helps to prevent nutrient deficiency and promotes lean muscle developments in persons doing regular exercise. Therefore, it is essential that the food prepared in such a way to meets the requirement of modern consumers. At the same time, it should appeal to the senses of the consumers by having pleasant organoleptic qualities.

#### *3.6.6. Vegetable oil blends with α-linolenic acid-rich garden cress oil*

Earlier finding of researcher concludes that the intake of high n-6 PUFAs in diet has change the physiological conditions like prothrombotic and proaggregatory, characterized by increase in blood viscosity, vasospasm, and vasoconstriction and decrease in bleeding time [40]. Atopic dermatitis, rheumatoid arthritis, asthma, ulcerative colitis, and cancer were caused by the deficiency of n-3 PUFA. However, sufficient intake of n-3 PUFAs alters membrane fluidity, downregulates inflammatory genes and lipid synthesis, and stimulates fatty acid degradation [43]. Humans cannot synthesize PUFAs like n-3 and n-6, which are essential fatty acids; therefore, they need to be supplemented through food. The eating of vegetable oils in diet (sunflower, corn oil, safflower oil, and soybean oil) rich in n-6 PUFA has shifted the n-6 to n-3 PUFA ratio to 50:1 instead of a recommended ratio of 10:1 or 2:1 [44, 45].

Umesha and Naidu developed a blended vegetable oil and studied its modulatory effects on lipid metabolism [46]. For the development of blended vegetable oil, different ratios of GCSO were blended with sunflower oil (SFO), rice bran oil (RBO), and sesame oil (SESO) to obtain n-6/n-3 PUFA ratio of 2.3–2.6 for the assessment of its modulatory effect on lipid metabolism. Wistar rats fed to Native and GCSO blended oils at 10% level in the diet for 60 days. Serum and liver lipids showed significant decrease in total cholesterol (TC), triglyceride (TG), and LDL-C levels in GCSO blended oil fed rats compared to native oil fed rats. In the GCSO blended oils fed rats, the ALA, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) contents were significantly increased, whereas linoleic acid (LA) and arachidonic acid (AA) levels decreased. The lipid profile of rats effectively modulated with blending of vegetable oils with GCSO by increasing the ALA and decreasing n-6 to n-3 PUFA ratio.
