MUMBAI, India, March 13 -- Intellectual Property India has published a patent application (202641020011 A) filed by Ms. R. Keerthika; Gopika. K; Prisha. S; and Swathi. K, Erode, Tamil Nadu, on Feb. 20, for 'a method for value addition of drynaria quercifolia using novel food processing techniques.'
Inventor(s) include Ms. R. Keerthika; Gopika. K; Prisha. S; and Swathi. K.
The application for the patent was published on March 13, under issue no. 11/2026.
According to the abstract released by the Intellectual Property India: "A method for value addition of Drynaria quercifolia using novel food processing techniques is the proposed invention. Enhancing the market value of Drynaria quercifolia through innovative food products is not only a path toward economic development but also a step toward preserving cultural heritage and promoting sustainable, health-oriented food systems. Mudavattukal kizhangu (Drynaria quercifolia), commonly known as oak-leaf fern rhizome, is a medicinal tuber traditionally used in Ayurveda and folk remedies for its antioxidant, anti- inflammatory, and bone-strengthening properties. It is naturally rich in starch, fiber, and essential minerals, making it a potential source of both nutrition and therapeutic compounds. Despite these benefits, its commercial use remains very limited, and the crop is largely overlooked in modern food markets. In recent years, there has been a growing global demand for functional and plant- based foods that promote health and wellness. This trend provides an opportunity to transform Drynaria quercifolia into innovative food products such as herbal beverages, fortified flours, health snacks, and nutraceutical ingredients."
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