STUDENT LED EXPERIMENT ON HEALTH BENEFITS OF RHODODENDRON

In a pioneering experiment, students of B.Sc. (Hons) Nutrition and Dietetics explored the health benefits of Rhododendron through innovation culinary creations. They crafted a vibrant rhododendron juice, rich in antioxidants and believed to boost immunity. The powdered form, derived from dried petals, possess antimicrobial properties. Additionally, a zesty Rhododendron chutney was developed, showcasing unique flavours and potential digestive benefits. This student led initiative celebrated the biodiversity of Rhododendron but also offered a creative approach to harnessing its health enhancing properties.

The experiment exemplified the intersection of botanical exploration and gastronomic ingenuity of holistic well-being.

Delicacies prepared –

• JUICE – it has anti inflammatory properties.
• POWDER – rich in bioactive compounds and help to combat harmful bacteria and fungi.
• CHUTNEY - rich in antioxidants, vitamins and minerals