Xenobiotics are the agents which are foreign to the human body or the biological system. They are known to induce metabolic disorders in the human body, carcinogenesis and cause environmental pollution. Xenobiotics fall under various categories based on their source like the industrial xenobiotics and the food xenobiotics. They act as endocrine disruptors by blocking activity of hormones, disturbing hormonal transportation in the body or interfere in their synthesis. Hence it is very important to raise public awareness on the xenobiotics and their sources and impose strict regulatory guidelines on xenobiotics. This article covers the various aspects of xenobiotics, their health concerns and suggests some remedial measures.

The metabolic syndrome (MS) is a group of physiological and biochemical derangements that if left untreated, may lead to cardiovascular diseases, diabetes, non-alcoholic fatty liver disease, stroke or even turn cancerous in future. At present, due to increasing health awareness, metabolic syndrome is matter of research for health professionals and academia. It is well versed that Indian Punjabi community’s cuisine is crazy rich, therefore objective was to analyze the metabolic syndrome prevalence in women of Indian Punjabi Community. A target segment of Fifty women of 18-55 years age group were selected from Indian Punjabi community from New Delhi. A non-experimental cross-sectional survey was done to identify subjects for metabolic syndrome using International Diabetes Federation criterion. The results showed 35% subjects (17 out of 50) were suffering from metabolic syndrome. The prevalence rate was really very alarming and there is an urgent need of making suitable strategy to cut the menace of this affluent disorder.

Formulation of food products which are low on calories and high in nutrients are very much desirable & in demand. Management of weight is the major concern for people in present lifestyle. The enhancement of this food model with highly nutritious components with all major and micronutrients was produced for the individuals who are inadequate in their protein and micronutrient profile. Nowadays every individual is so busy that they do not take important nutrients which are vital for their health and those who are on diet have cravings for sweets and chocolate but cannot eat because of high calories and sugar content. So, this product was developed with incorporation of cocoa powder, cocoa butter, foxnut, flaxseeds and jaggery powder. Flax is also known as Linum usitatissimum is very useful, it comes from family Linacea. Flaxseeds are good source of omega 3 fatty acid and phytoestrogen. They help in treating high blood pressure, diabetes and cholesterol absorption. Jaggery helps in removing toxins out of body, liver detoxification and prevents anemia. Foxnuts are otherwise called Makhana, Euryale ferox, Lotus seed, Gorgon nuts and Phool makhana. Foxnut that is good for heart & overall health since it is low in cholesterol, sodium and saturated fat. Inclusion of foxnut helps in overcoming of major micronutrients deficiency like calcium, phosphate and magnesium and all these are given in the form of chocolate. Carbohydrate, protein, lipid, fiber, ash and moisture were estimated for developed product. Sensory analysis was done to check the overall acceptability and other parameters including taste, after taste, colour, flavour, texture, hardness, aroma, sweetness and mouth-feel of the developed product. Developed product was more accepted than control. Antioxidant activity is more in developed product.

Pinto beans were soaked, ground, boiled & filtered for preparation of extract or milk. Pinto beans is a variety of common beans. Scientific name of pinto beans is Phaselous vulgaris. Pinto bean is a nutritious legume as it is good source of protein, phosphorus, manganese, dietary fibre and folate. Okara, soy pulp or tofu dregs is a yellow colour pulp comprising of insoluble parts of pinto beans that remain after puree preparation. The objective of the present study was to prepare the legumes extract from pinto beans, to prepare acceptable legume extract - bovine milk blends after making acceptability evaluation study, to prepare curd using acceptable legume extract bovine milk blends and undertake its sensory evaluation, to develop food products using curd and okara obtained by the processing of pinto beans and to undertake acceptability evaluation studies of the products developed. It was assessed in four phases – a. preparation of legume extract, b. preparation of curd, c. product development and d. sensory evaluation. In sensory evaluation tested both the products by panel members using 9 point hedonic scale so which product has more okara that is good in all aspects. The study concluded that the extracts prepared from legumes after appropriate processing steps and their blending with bovine milk could offer an easy way out for a nourishment option with favourable availability and economy and higher nutrition and health care options than those of milk. The illuminating aspects of such foodstuff improvisation are nutritional enrichment and health augmentation, complemented and supplemented through both plant and animal sources. This can also go a long way in providing a direction to cultivation; production and consumption of legumes that are hitherto look down upon as non-conventional food stuffs.

Patients are imposed on nutritional risk due to cancer itself as well as due to its treatment also. It has been found through many researches that nutritional assessment at initial stages of treatment may prevent many complications during & post treatment. Therefore, the present study was planned to find out and analyze nutritional status of patients who were undergoing chemotherapy. Methods: A prospective observational study was conducted in the out patients of oncology department who were undergoing chemotherapy among 50 subjects between 19- 59 years of age. Duration of the study was of 3 months. Nutritional status of the patients was assessed using Subjective global assessment (SGA) tool that was based on anthropometry, biochemical reports, clinical examination and dietary intake of patients. Results: The results showed that 70% patients were at risk of malnutrition while 10% patients were malnourished. Majority of patients in this category were suffering from head and neck cancer. In total, most cancer cases were of head & neck cancer followed by breast cancer and liver cancer. During chemotherapy, majority of patients showed BMI < 18.5 Kg/M2. Most of the patients suffered from loss of appetite, oral ulcers, weakness that led to decreased food intake. Conclusion: It can be concluded from the present study that cancer and treatment of cancer both put patients at nutritional risk by causing increased nutritional needs and decreased food intake. It can be prevented or treated by early detection of nutritional status, so that timely decision can be taken for right nutritional intervention for them.