Kanikah Mehndiratta, M.Sc., University of Glasgow Vitamin C, also called ascorbic acid, was the first vitamin to be artificially synthesized. It is one of the most essential micronutrients that plays a role in tissue repair and enzymatically producing many neurotransmitters. It is widely used to prevent diseases such as Scurvy. It has antioxidant properties and […]
Richa Prakash, Central University of Punjab Introduction With the development in science and technology, we got a basic idea of the nutritional needs of human beings leading to the minimization of malnutrition and health conditions resulting from nutritional deficiency. This led to an approach known as “one-size-fits-all”, and also platforms like MyPlate and Food Guide […]
Souradip Mallick, National Institute of Technology, Rourkela The SARS-CoV-2 virus has mutated very frequently over time that resulted in genetic variation of circulating viral strains throughout the COVID-19 pandemic. Viral mutations can enhance virulence as well as transmissibility in humans. It affects the antigen and serology tests due to the inherent design differences of each […]
Camelia Bhattacharyya, Amity University Kolkata “Is eating healthy food enough to maintain proper body weight?”, “Is obesity genetic?” “why is obesity a problem?”, these are a few questions most of us search on the internet every day, sometimes due to the fear of the diseases which follows obesity while other times due to maintaining physical […]
