Latest news with #SriRamachandraInstituteofHigherEducationandResearch
Indian Express
7 days ago
- Health
- Indian Express
Jackson Wang reveals his skincare secrets for glowing skin: ‘I used to come up with a green juice formula..'
Hong Kong rapper Jackson Wang recently went on The Beer Biceps Podcast and opened up about his latest skincare routine, a recent addition that has been working wonders for his skin. 'I used to come up with a green juice formula, it contains a little bit of garlic, ginger peeled, half a lemon, peeled celery, maybe one broccoli, and banana. And turmeric powder, blueberries, and collagen powder, parsley, a little bit of cucumber, and then put ice, coconut water,' he revealed. CV Aishwarya, a clinical nutritionist and lecturer at Sri Ramachandra Institute of Higher Education and Research, Chennai, told that ingredients such as blueberries, broccoli, parsley, lemon, turmeric, and garlic are rich sources of antioxidants, which play a key role in preventing oxidative stress, thereby reducing skin aging and dullness. 'The inclusion of collagen powder provides hydrolyzed peptides that enhance skin elasticity and hydration, promoting firmness and minimizing the appearance of wrinkles. Additionally, compounds present in ginger, turmeric, garlic, and celery exert potent anti-inflammatory effects, which help reduce acne, redness, and skin irritation,' she explained. According to her, cucumber, coconut water, and banana contribute to maintaining optimal hydration levels, thereby supporting the skin's natural barrier function and preventing dryness. This combination also supports the body's detoxification pathways, as parsley, lemon, garlic, and celery act as natural detoxifying agents, ultimately promoting clearer and healthier skin. 'Blueberries are rich in anthocyanins and vitamin C, which help neutralize free radicals responsible for premature aging and dullness of the skin. Broccoli contains sulforaphane, a bioactive compound that enhances cellular skin health by activating detoxification and antioxidant pathways. Garlic and parsley provide quercetin and allicin, which protect skin cells from oxidative damage and exhibit anti-inflammatory properties. Vitamin C from lemon is crucial for collagen synthesis, as it facilitates the hydroxylation of proline and lysine, amino acids essential for stable collagen structure. Curcumin in turmeric inhibits collagen-degrading enzymes (such as matrix metalloproteinases) and helps maintain dermal integrity. Coconut water is a natural source of electrolytes like potassium and magnesium, which support skin hydration and balance. Banana contributes vitamin B6 and additional potassium, helping to prevent skin dryness and flakiness. Celery has natural diuretic properties that aid in flushing out excess fluids and toxins, thereby reducing puffiness and acne associated with fluid retention. Begin with small quantities. Sudden intake in larger amounts may cause bloating, flatulence, or mild gastrointestinal discomfort. It is advisable to avoid consuming it on an empty stomach, as potent ingredients such as garlic, ginger, and lemon can irritate the gastric lining, particularly in individuals with acid reflux, gastritis, or peptic ulcers. Having said all that, Aishwarya warned you to be mindful of potential allergic reactions or food intolerances, especially to ingredients like celery, turmeric, or parsley. Additionally, garlic and turmeric possess natural blood-thinning properties and may interact with anticoagulant or antiplatelet medications. 'Avoid storing the mixture for extended periods, as oxidation can degrade its nutritional potency, particularly affecting vitamin C and antioxidant content. For maximum benefit, it is best consumed immediately after preparation,' she advised. She also recommended having this concoction around 2-4 times a week. 'Consistency is key—regular and moderate use offers more long-term benefits than high-frequency intake over a short period. However, pregnant women and individuals with underlying medical conditions should consult a qualified healthcare provider before including this drink in their routine. DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.
The Hindu
11-07-2025
- Health
- The Hindu
SRIHER signs MoU with Center for Radiological Research at Columbia University
Sri Ramachandra Institute of Higher Education and Research (SRIHER) has signed a Memorandum of Understanding (MoU) with the Center for Radiological Research at Columbia University, New York, for collaboration in the field of radiation sciences. According to a press release, the aim of the collaboration is to understand the effects of ionizing radiation in general and neutron in specific for biodosimetry, and medical radiation risk assessment, particularly in the context of emergency response following a large radiological event. Columbia University is one of few centres in the world that has a neutron irradiator facility. The collaboration will also focus on translation of biodosimetry research into effective cancer treatment strategies for head and neck cancers, according to K. Satish Srinivas, Head of Department, Radiation Oncology, SRIHER. The collaboration is a part of the Scheme for Promotion of Academic and Research Collaboration-funded project supported by the Government of India.
Indian Express
22-06-2025
- Health
- Indian Express
‘Woh toh nikal gayi haath se': Sonu Sood reveals being the only vegetarian among a family of meat lovers
Sonu Sood recalled his decision to turn vegetarian despite living in a family of meat lovers, surrounded by non-vegetarian children and wife. 'I am the only one in the family. I had decided not to eat non-vegetarian in my childhood. I had this thought in my mind as a kid, and had told my parents that I will never eat non-veg, and they said 'of course, jaisi ichha woh karo (do what you like)',' he told Kamiya Jani, the host of Curly Tales. Talking about his sister, he said: I really wanted my younger sister to turn vegetarian. My older sister is a vegetarian lover. She said, 'If you eat non-veg, why don't you let her eat it?' So I fed her, and she became a non-veg lover. Toh woh toh nikal gayi haath se (So that slipped out of my hands),' he quipped, adding that when he had kids, he had wanted them to be vegetarian, but his wife said the same thing my sister did, 'and woh bhi non vegetarian ban gaye (they became non vegetarian as well). So I'm the odd one out,' said Sood. CV Aishwarya, a clinical nutritionist and lecturer at Sri Ramachandra Institute of Higher Education and Research, Chennai, told that transitioning to a vegetarian diet while living in a non-vegetarian household or social circle can be challenging. Sudden elimination of meat without appropriate substitutes may lead to nutritional deficiencies, particularly in iron, vitamin B12, omega-3 fatty acids, and high-quality protein. To ensure nutritional adequacy, she suggested replacing meat with plant-based protein sources such as legumes, tofu, tempeh, paneer, and quinoa. For maintaining iron levels, green leafy vegetables should be paired with vitamin C-rich foods like citrus fruits, amla, or bell peppers to enhance iron absorption. And to meet vitamin B12 requirements, which are otherwise difficult to obtain from plant sources, one can opt for fortified cereals, dairy products (if lacto-vegetarian), or nutritional yeast. 'According to the concept of food neophobia, maintaining familiar tastes and textures makes dietary transitions smoother,' said Aishwarya. This can be achieved by adapting traditional dishes—for example, soya chunks can be used instead of mutton in biryani, mushroom or paneer butter masala can replace chicken-based versions, and raw jackfruit or banana stem can serve as hearty meat alternatives in regional recipes. These thoughtful substitutions not only help in maintaining nutritional balance but also reduce resistance from family members by retaining the cultural and culinary essence of meals. 'Craving for meat-based textures and umami flavour is a common hurdle for individuals transitioning to a vegetarian diet. These cravings are often intensified by the sudden absence of familiar sensory experiences associated with meat-based meals,' said Aishwarya, adding that stress and emotional triggers can lead to unintentional relapse into meat consumption, especially when food is used as a coping mechanism. Aishwarya also shared that frequently reported challenges for people trying to transition to vegetarianism include social pressure, where family or peer expectations influence food choices, and meal monotony, which can reduce motivation to stick to a vegetarian plan. To overcome these hurdles, she suggested the following scientifically supported strategies:
The Hindu
20-06-2025
- General
- The Hindu
Internalise quality while expanding higher education sector: Ved Prakash Mishra
: While India progresses towards its 2035 goal of 50% Gross Enrolment Ratio (GER) in higher education, achieving it would still leave 50% of those eligible for higher education out of the system. This means that the current rate of expansion of higher education institutions in the country is not able to match up to the massive requirement, says Ved Prakash Mishra, Pro-Chancellor, Datta Meghe Institute of Medical Sciences, Wardha, Maharashtra. He was speaking at the inaugural of an international conference on Accreditation, Ranking, and Quality, organised by Sri Ramachandra Institute of Higher Education and Research in Chennai. Dr. Mishra outlined the dichotomy that although no other country was able to match the proliferation of higher education institutions as witnessed in India, it could 'cater to only one-fourth of the numerical requirement of the eligible targeted population', with the present GER nationally being 26.8%. That wasn't the only problem. In the context of 'quantified development and rapidity of multiplication, quality cannot be put to sacrifice', he said, adding that accreditation was an important aspect in that context, and ranking of higher education institutions in India, using global metrics, should be a consequence of the gradation system. In the top 500 institutions ranked globally, India has not been able to cut a mark and, therefore, global standards should be the benchmark to be incorporated and built into the operational system for quality centricity in higher education. Linking accreditation and quality certifying mechanisms will ensure that Indian graduates and post-graduates are globally relevant. In India, there were isolated patches or islands of quality centricity. While there were extraordinary quality centric institutions, there also were a bulk of mediocre and sub-mediocre institutions, and they were important for the cause of higher education. Mainstreaming quality in these institutions will require capacity building at a national level. Uma Sekar, Vice-Chancellor, Sri Ramachandra Institute of Higher Education and Research, said the two-day conference was being organised to decode the accreditation and ranking system, and navigate through the system to help achieve higher ranks. H. Thamizhchelvan, Dean, Sri Ramachandra Dental College and Hospital, and K. Anbarasi, Professor, Sri Ramachandra Dental College and Hospital, spoke.
Indian Express
08-06-2025
- Health
- Indian Express
‘A dahi, which won't fall, is the dahi you want': Celeb nutritionist Rujuta Diwekar recommends the ‘spoon test' before consuming curd
Celebrity nutritionist Rujuta Diwekar's words of wisdom have helped prominent Bollywood A-listers such as Kareena Kapoor Khan, Alia Bhatt and Varun Dhawan lose weight and transform their physique without compromising on health. In a recent Instagram post, the expert shared a popular 'spoon test' that can determine the efficacy of the dahi (curd) you make at home. In the caption underneath her post, Diwekar listed out a detailed step-by-step recipe to make the best dahi: 'Try it at home. 1. Buy whole milk, preferably buffalo (better for setting thick curd) 2. When you heat it, pour some aside in a small katori (silver, ceramic, mitti – your choice) 3. While it's still little hotter than warm, put a small culture of previously set home set curd to it. 4. Stir 32 times 5. Wait for the milk to settle 6. Cover with a light cloth (I don't use a metal lid) 7. Then store it in a cool and dark place 8. On completion of 8-12 hrs, set another batch and then refrigerate if you don't immediately plan to eat it.' CV Aishwarya, a clinical nutritionist and lecturer at Sri Ramachandra Institute of Higher Education and Research, Chennai, told that the spoon test for curd is a simple yet effective method to assess its consistency, fermentation quality, and microbial activity. It involves scooping a portion of curd with a spoon. If the curd holds its shape and appears firm, it indicates proper setting. If it breaks apart or appears watery, it may suggest poor fermentation or microbial imbalance. 'Curd is formed through the fermentation of milk by lactic acid bacteria. During proper fermentation, these bacteria produce lactic acid, which coagulates the milk proteins, forming a gel-like structure. A well-set curd is more likely to contain viable probiotic cultures, which are essential for gut health. In contrast, poorly fermented or runny curd might lack a sufficient live bacterial count due to contamination or inappropriate incubation conditions,' explained Aishwarya. According to her, the spoon test is an effective and practical preliminary method for assessing the setting quality and probable microbial health of curd. However, for scientific validation of curd efficacy—particularly in research or clinical contexts—additional analyses such as pH testing, microbial culturing, and probiotic viability assays are required. Kanikka Malhotra, consultant dietician and certified diabetes educator revealed that regular consumption of curd after lunch can significantly alter gut microbiota composition due to its probiotic content, primarily Lactobacillus and Bifidobacterium strains. 'These live cultures enhance beneficial bacterial populations, improving microbial diversity and suppressing harmful bacteria like Enterobacteriaceae and Staphylococcus,' she said, adding that the lactic acid bacteria in curd strengthen gut barrier function, reduce inflammation, and promote short-chain fatty acid production, which supports colon health. 'Daily intake sustains transient probiotic effects, such as increased Lactobacillus gasseri and Bifidobacterium lactis, aiding digestion and immune modulation,' mentioned the expert. Curd's probiotics also improve nutrient absorption, reduce bloating, and may lower the risk of inflammatory bowel conditions by balancing gut flora. However, Malhotra noted that individual responses vary based on baseline microbiota and dietary habits. This is to say that pairing curd with fiber-rich meals can amplify these benefits through synergistic prebiotic-probiotic interactions. However, Malhotra also warned of overconsumption, which can also cause digestive discomfort and contribute to weight gain. 'Additionally, excessive calcium intake from curd might slightly reduce the absorption of iron and zinc,' she said. 'Go ahead and add it to your lunch routine, but be mindful of your body's response and adjust accordingly,' To enjoy curd's benefits without drawbacks, she urged moderation. DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.
