<div>Background:&nbsp;Phytoestrogens have recently become a hot topic among scientists. Phytoestrogens&rsquo; estrogen-like properties have led to their widespread use in the reproductive system. The aim of this research was to see whether the ethanolic extract of Bambusa arundinaceae,&nbsp;Trichosanthes dioica and Punica granatum had any estrogenic activity in female wistar rats. 
 
Methods: In female wistar rats, the estrogenic effect was studied using a uterotropic assay, vaginal cytology and vaginal opening. In ovariectomized immature and mature female wistar rats, a 400 mg/kg body weight (b.w.) dose of ethanolic extract of Bambusa arundinaceae, Trichosanthes dioica and Punica granatum was given. 
 
Result: When compared to ovariectomized control rats, the uterine wet weight increased significantly. The estrogen-treated rats had only cornified epithelial cells, indicating the existence of oestrogen, as well as 100% vaginal opening. At 400 mg/kg b.w., the ethanolic extract of Bambusa arundinaceae,&nbsp;Trichosanthes dioica and Punica granatum demonstrated promising estrogenic activity, as evidenced by uterotropic assays, vaginal opening measurements and histopathological changes. As a result of this research, it&rsquo;s possible to infer that the ethanolic extract of Bambusa arundinaceae, Trichosanthes dioica and Punica granatum play an important role in estrogenic activity in female rats.</div>

Estrogenic Effect of Bambusa arundinacea, Trichosanthes dioica and Punica granatum on Rats

<div style="text-align: justify;">Linseed (Linum usitatissimum L.) is considered as a nutritious food because of exceptionally high alpha-linolenic acid (ALA) content, dietary fiber, quality protein and phytoestrogens. It is rich in minerals (100 g of seeds contain 350-431 mg of magnesium and 236- 250 mg of calcium) and has very low amount of sodium. It also contains anti-nutritional factors, especially phytic acid that interferes with the bioavailability of nutrients like calcium and iron. Fermentation increases the nutritional quality of foods by reducing anti-nutritional factors. Probiotic cultures viz., Lactobacillus acidophilus, Bacillus mesentericus and lactic acid bacterial isolate LAB-3 were used to produce fermented linseed beverage and the quantity of phytic acid, bioavailability of iron and calcium were estimated. Bioavailability of iron and calcium increased by fermentation. The highest bioavailable iron and calcium were observed in L. acidophilus fermentation (4.40 mg and 250.41 mg /100 g seeds, respectively) followed by LAB-3 and Bacillus mesentericus compared to raw seeds that contain 0.89 mg of iron and 125 mg of calcium /100g of seeds. Phytic acid content was high in raw seeds (1392 mg /100 g seeds) and fermentation with L. acidophilus recorded 856 mg phytic acid /100 g seeds resulting in 38.51 % reduction. LAB-3 and B. mesentericus showed approximately 32 % reduction in phytic acid content. The reduction in phytic acid content is significantly high. Fermentation using probiotic bacteria enhanced the bioavailability of iron and calcium by reducing phytic acid. Hence, this study leads to a conclusion that, microbial intervention can be adopted to reduce the anti-nutritional factors and enhance the nutritional quality of linseed.</div>

Estrogenic Effect of Bambusa arundinacea, Trichosanthes dioica and Punica granatum on Rats

Enhancement of bioavailable iron and calcium contents in fermented linseed (Linum usitatissimum L.) beverages