Cucumber is an important vegetable crop belonging to family Cucurbitaceae which is the most widely cultivated in the tropical and sub-tropical areas of the world. Immature cucumber fruits can be either consumed as raw or in the form of pickle. In addition to its cooling propertie...
Open access
Research Article10.9734/jabb/2024/v27i71076
Cabbage (Brassica oleracea var. capitata L.) is one of the most important vegetables of the family Brassicaceae and is grown under temperate to tropical climatic conditions for its head in more than ninety countries throughout the world. The diversity in cabbage is immense due to...
Open access
Research Article10.9734/acri/2024/v24i5745
Background: Neuropathic pain is a chronic incapacitating painful condition for which there is no effective treatment. The peroxisome proliferator-activated receptors (PPARs) are ligand-activated nuclear transcription factors that play key roles in modulating immune and inflammato...
Open access
Research Article10.9734/jpri/2021/v33i39B32176
Garlic (Allium sativum L.) is the second most frequently cultivated (flavour) crop after onion. Understanding the relationships between various components and their respective contributions has immense value in selection. Yield is a highly complex trait, and is dependent on a num...
Open access
Research Article10.9734/jsrr/2025/v31i63169
Lettuce is one of the major leafy vegetables used in salads, soups and occasionally lightly cooked. Leaf lettuce has garnered a central role in human nutrition, as it combines pleasing organoleptic properties with a rich content of nutraceutical compounds. Leaf lettuce can bring...
Open access
Research Article10.9734/ijpss/2022/v34i1931086