Prof. (Hon.) B. Andallu, Department of Food and Nutritional Sciences, Sri Sathya Sai Institute of Higher Learning, delivered a Keynote Address on “The Role of Foods in the Fight Against Cancer (with special reference to spices)” and a Plenary Presentation on “Herbal Remedies for Diseases Caused by Oxidative Stress” at the 6th International Conference on Food Science and Nutrition, held virtually on 8 August 2025, organized by Aver Conferences.
Her sessions highlighted the crucial role of phytochemicals in disease prevention and health promotion, with special emphasis on the therapeutic potential of herbs and spices. Prof. Andallu elucidated how oxidative stress is a major factor in metabolic and degenerative diseases such as diabetes, cardiovascular ailments, inflammatory conditions, and cancer, and how natural products offer multimodal therapeutic benefits. Citing examples like turmeric, ginger, fenugreek, basil, and curry leaves, she explained their roles in antioxidant defense, cancer inhibition, and anti-inflammatory action.
Her deliberations, which underscored the importance of functional foods—fruits, vegetables, and spices as storehouses of bioactive phytochemicals—were well received by participants and contributed meaningfully to global discussions on integrating natural products into healthcare strategies.
