Supplementation of unleavened flat-bread with lotus root powder exhibits promising antioxidant, anti-inflammatory and analgesic effects: A study involving biochemical and in vivo approach.

Lotus (Nelumbo nucifera Gaertn.) root is known for health-promoting activities due to its high phytochemical content. Therefore, the aim of this study is to increase the amount of health boosting components in commonly eaten product. This was achieved by supplementing lotus root powder (LRP) in refined wheat flour (RWF) and whole wheat flour (WWF) at 0%, 10% and 20% levels to prepare unleavened flat-breads (UFB). This study revealed that addition of LRP increased the ash and fiber content of UFB. Moreover, the antioxidant activity and total flavonoid content also showed increasing trends with the supplementation of LRP in wheat flours. When tested on NMRI mice, UFBs did not show sub-acute toxicity and mortality at 5g/kg dose. Moreover, significant inhibition was observed against carrageenan induced peritonitis, reactive oxygen species formation, acetic acid induced writhes, formalin induced paw edema and hot plate induced jumping in mice at 10% and 20% supplementation levels. Hence, the consumption of LRP incorporated UFB(s) would be more beneficial for consumers to decrease the risk of various diseases.