12th International Conference on

Pharmaceutical Chemistry

Scientific Program

Amit Verma

Amit Verma

Sikkim Government College, India

Title: Development of natural high value nutritional formulations

Biography:

 

Abstract

Nitrogen containing heterocycles with an oxygen atom are considered as an important class of compounds in medicinal chemistry because of their diversified biological applications. The exploitation of a simple molecule with different functionalities for the synthesis of heterocycles is a worthwhile contribution in the chemistry of heterocycles. Isoxazole is a five membered heterocyclic compoundcontaining oxygen and nitrogen atoms in the 1,2 positions, its partially saturated analogs are called isoxazolines and completely saturated analog is isoxazolidine.

  • Advanced Organic Chemistry and Inorganic Chemistry
  • Clinical and Hospital Pharmacy
  • Computational Chemistry and Chemical Biology
  • Drug Delivery Techniques
  • Drug Designing Methodologies
  • Drug Discovery and Development
  • Green Chemistry in Pharma Industry
  • Heterocyclic Chemistry
  • Nanomedicine and Nanotechnology
  • Pharmaceutical Chemistry Novel Aspects
  • Prospectives of Medicinal Chemistry
Amit Verma

Amit Verma

TRC Mahavidyalaya, India

Title: Development of natural high value nutritional formulations

Biography:

Amit Verma has graduated in Pharmacy (2004) from UP Technical University, Lucknow and completed his MPharm (2006) from UPTU, Lucknow, India. He got trained in CDRI, Lucknow for one year during his Master’s program. He then joined as a lecturer in NIE College, Lucknow, India. Before starting his PhD studies at The MS University, he was working with Jubilant Chemsys Ltd. as a research associate. He did his PostDoc from Freie University, Berlin.

Abstract

The present study is focused for the development of nutritional formulations from Moringa leaf and other traditional food regularly used in India. The study is also focused to understand the food habits and actual requirements of different societies with different geographical region. Initially Moringa leaves have been taken for the fermentation process to evaluate the value of phytates in processed products. Different procedures have been adapted for processing and fermentation of leaves. Along with some already processed food has been evaluated for phytates level. Viz. fresh wheat dough and fresh roties (Indian Bread) and marketed breads has been evaluated for the presence of phytates level. Similarly some more Indian bread made up of fresh dough of maize, barley, qunoa, bajara and jwar (Indian Millets) has been evaluated for phytates levels. The study concluded that there is different type of processing of food which is responsible for the breakdown of phytates (Phytic acid polymer). The more the phytates level in food the less will be its nutritional value but on the other hand as phytates are high in food they do chelation of many toxic compounds and minerals which may trigger mutation in cells and may lead for the development of cancer.

 

  • Advanced Organic Chemistry and Inorganic Chemistry
  • Clinical and Hospital Pharmacy
  • Computational Chemistry and Chemical Biology
  • Drug Delivery Techniques
  • Drug Designing Methodologies
  • Drug Discovery and Development
  • Green Chemistry in Pharma Industry
  • Heterocyclic Chemistry
  • Nanomedicine and Nanotechnology
  • Pharmaceutical Chemistry Novel Aspects
  • Prospectives of Medicinal Chemistry
Amit Verma

Amit Verma

TRC Mahavidyalaya, India

Title: Development of natural high value nutritional formulations

Biography:

Amit Verma was born in Lucknow, Uttar Pradesh, India. He has graduated in Pharmacy (2004) from UP Technical University, Lucknow and completed his MPharm (2006) from UPTU, Lucknow, India. He got trained in CDRI, Lucknow for one year during his Master’s program. He then joined as a lecturer in NIE College, Lucknow, India. He did his PostDoc from Freie University, Berlin. Currently he is working as Director Pharmacy, in TRC Mahavidyalaya, Barabanki, India.

Abstract

The present study is focused for the development of nutritional formulations from moringa leaf and other traditional food regularly used in India. The study is also focused to understand the food habits and actual requirements of different societies with diffent geographical region. Initially moringa leaves has been taken for the fermentation process to evaluate the value of phytates in processed products. Different procedures have been adapted for processing and fermentation of leaves. Along with some already processed food has been evaluated for phytates level. Viz. fresh wheat dough and fresh roties (Indian bread) and marketed breads has been evaluated for the presence of phytates level. Similarly some more Indian bread made up of fresh dough of maize, barley, qunoa, bajara and jwar (Indian millets) has been evaluated for phytates levels. The study concluded that there is different type of processing of food which is responsible for the breakdown of phytates (Phytic acid polymer). The more the phytates level in food the less will be its nutritional value but on the other hand as phytates are high in food they do chelation of many toxic compounds and minerals which may trigger mutation in cells and may lead for the development of cancer.

  • Advanced Organic Chemistry and Inorganic Chemistry
  • Clinical and Hospital Pharmacy
  • Computational Chemistry and Chemical Biology
  • Drug Delivery Techniques
  • Drug Designing Methodologies
  • Drug Discovery and Development
  • Green Chemistry in Pharma Industry
  • Heterocyclic Chemistry
  • Nanomedicine and Nanotechnology
  • Pharmaceutical Chemistry Novel Aspects
  • Prospectives of Medicinal Chemistry