Effect of Carob and ginger herbs on induced nephrotoxicity in rats
Ereny
Wilson
Home Economics Department, Faculty of Specific Education, AM Shams University, Cairo,
Egypt.
author
Haiam
Elkatry
Home Economics Department, Faculty of Specific Education, AM Shams University, Cairo, Egypt.
author
text
article
2012
eng
Carob (Ceratonia siliqua) and ginger (Zingiber Officinale) are typical mediterranean plant, mainly used in food and Egyptian traditional folk medicine. The aim of this study is to investigate the protective effects of carob and ginger on induced nephrotoxicity in rats. The nephroprotective effects of carob and ginger (0.5, 1.0 and 5%) were investigated using cisplatin (2.5 mg/kg body weight) to induce renal dysfunction in rats. The results showed that cisplatin administration elevated levels of plasma cholesterol, triglyceride (TG), very low density lipoprotein (VLDL), low density lipoprotein (LDL)-cholesterol and caused abnormal renal functions in all studied rats. Serum urea and creatinine concentrations were significantly higher (P<0.5) in rats treated with cisplatin (positive control group B) compared to the normal group (negative control group A). Diet supplemented with carob or ginger at (5%) showed a significant reduction in the serum total cholesterol and total triglycerides levels by 34.1, 40.0%, and 33.6, 45.4% respectively. Carob and ginger ameliorated cisplatin-induced nephrotoxicity as indicated by significant decrease in serum urea and creatinine concentrations compared to the positive control. The same trend was observed with uric acid and nitric oxide. Thus, carob and ginger may be used to delay the toxic effect of the chemotherapeutic treatment with cisplatin.
Egyptian Journal of Nutrition and Health
Society of Feeding Mind, Combating Malnutrition
1687-7950
7
v.
1
no.
2012
1
13
https://ejnh.journals.ekb.eg/article_4806_aa6696eaf054c94d236ccda5a2b648f6.pdf
dx.doi.org/10.21608/ejnh.2012.4806
Influence of Sage (Salvia Officinalis L.) and Purslane (Portulaca Oleracea L.) on Weight Reduction and Some Biochemical Parameters in Rats Suffering from Obesity
Eman
EI-Serwy
Nutrition and Food Science Dept., Faculty of Home Economics, Helwan University.
author
Mohamed,
Abd EI-Hameid
Home Economics Dept., Faculty of Education, Suez. Canal University.
Cairo-Egypt.
author
text
article
2012
eng
The present work was conducted to study the effect of Sage (Salvia Officinalis L.) and Purslane (Portulaca Oleracea L.) on the nutritional parameters (including feed intake and body weight gain %), lipid parameters, glucose, liver enzymes and some hormones (total thyroxin 14 , triiodothyronine T3 and leptin ) of rats suffering from obesity. The rats (n=48) were divided into two main groups, the first main group (n=6 rats) fed on basal diet as a control negative group. The second main group(n=42 rats) received high fat diet for 6 weeks to induce obesity in rats. After these periods, the mean value of body weight gain% was estimated in the two main groups, also blood samples were collected from all rats to estimate the levels of cholesterol and triglycerides, then the high fat diet group was divided into (7) subgroups (n=6 rats for each ), the first subgroup fed on high fat diet as a control positive group. Subgroups (2 and 3) were fed on high fat diet supplemented with 2% and 4% Sage, respectively. Subgroups (4 and 5) received high fat diet supplemented with 2% and 4% Purslane , respectively. Subgroup (6) fed on high fat diet supplemented with 2% mix (1% sage, 1% Purslane ). The last subgroup was received high fat diet supplemented with 4% mix (2% sage, 2% Purslane ). The results cleared that, addition of Sage (Salvia officinalis) or Purslane (Portulaca Oleracea) or mix of them at any tested levels (2% or 4%) to the high fat diet decreased the body weights, in addition to significant decrease in the mean values of serum cholesterol, triglycerides, low-density lipoprotein cholesterol (LDL-c), very low-density lipoprotein (VLDL-c), glucose, aspartate amino transferase (AST) and alanine amino transferase (ALT) in all treated groups, compared to the positive control groups, while high-density lipoprotein (HDLc) increased, also the mean values of T3, 14 and leptin hormones were improved. It was concluded that, the mix of sage and purslane at high level (4%) showed the best effect on body weights, lipid profile, liver functions, glucose level and hormones of obese rats fed on high fat diet.
Egyptian Journal of Nutrition and Health
Society of Feeding Mind, Combating Malnutrition
1687-7950
7
v.
1
no.
2012
1
16
https://ejnh.journals.ekb.eg/article_4807_18767eaa9d77894c5a03171e9514ebff.pdf
dx.doi.org/10.21608/ejnh.2012.4807
Role of nutrition in mental health among students from University of Assiut
Nareman
Eshak
Lecturer of Nutrition and Food Science, Home Economics Dept., Facul. of specific Ed.
Assiut Univ.
author
Samuel
Boshra
Assist. Prof, Psychology Dept., Facul. of Ed. Assiut Univ.
author
text
article
2012
eng
Certain food items might be more frequently eaten under personal stress or depressive state. We examined nutritional habits associated with depression, self-esteem, anxiety and aggression symptoms and the relationship by gender in a sample of students from the University of Assiut. The study discussed the role of nutrition in mental health: depression, self-esteem anxiety and aggression in sample of Students from the University of Assiut. 225 students (males and females) from Assiut University were chosen. They were subjected to socioeconomic history and diet history taking. The tests used were the measure of depression, self-esteem, anxiety, and aggression, using the correlation coefficient. Results revealed that depression was significantly reduced among the participants at (P < 0.01) when eating protein, starchy, sugary foods, legumes, fruits and vegetables, but was significantly increased when eating fatty food items and drinking beverages. In contrast, self-esteem was significantly increased when eating protein, starchy, sugar food items and legumes, but was significantly decreased when eating fruits and vegetables and drinking beverages. Eating protein, starchy, sugary food items, legumes, fruits and vegetables reduced anxiety, but drinking beverages increased anxiety and aggression. Also, aggression was significantly increased by eating protein rich food items, but eating legumes, fruits and vegetables decreased aggression among the participants.
Egyptian Journal of Nutrition and Health
Society of Feeding Mind, Combating Malnutrition
1687-7950
7
v.
1
no.
2012
1
19
https://ejnh.journals.ekb.eg/article_4808_1d2b745f1a6f17f94c2b61ba4bf7e1b2.pdf
dx.doi.org/10.21608/ejnh.2012.4808
Study the impact of sweet basil extracts (Ocimum basilicum) to reduce blood cholesterol
Dalia
El-Nahal
Special Food and Nutrition Dep., Food Technology Research Institute, Agric. Res. Center, Giza, Egypt.
author
Hala
Thabet
Special Food and Nutrition Dep., Food Technology Research Institute, Agric. Res. Center, Giza, Egypt.
author
Sayed
F.
Special Food and Nutrition Dep., Food Technology Research Institute, Agric. Res. Center, Giza, Egypt.
author
text
article
2012
eng
The study aimed to test the effect of sweet basil extract on hypercholesterolemia. Sweet basil leaves were extracted with distilled water, ethanol and a mixture of distilled water: ethanol (1:3, v/v). Phenolic and flavonoids concentrates were fractionated and identified with High Performance Liquid Chromatograph (HPLC). Two levels of each concentrated extract were used to find its effect on the hypercholesterolemic rats. Six groups of hypercholesterolemic rats received 0.35 or 0.70 g/Kg bw from aqueous, ethanolic and aqueous + ethanolic extracts of sweet basil leaves and were compared with normal control group and hyperlipidemic control group for 30 days. Growth of rats, biochemical biomarks and histopathological examination were evaluated. Results showed that the main phenolic compound was p-Hydroxybenzoic acid. Meanwhile, the main flavonoids compound was rutin. The biological experiment showed that second concentration of sweet basil leaves extracts (ASBL2, ESBL2 and AESBL2) had a positive effect to lower the weight of hypercholesterolemic rats. No significant difference was found in relative organs weight among all tested rat groups. Sweet basil leave extracts had a positive effect to decrease serum triglycerides, total cholesterol, LDL-cholesterol and VLDL-cholesterol of HC rats. The Atherogenic index (Al) was decreased due to sweet basil leaves extracts treated rat groups compared to the hyperlipidemic rats group. Sweet basil leaves extracts may play a role in improving the activity of antioxidant enzymes and decrease the lipid peroxidation (malondialdehyde, MDA) and level of H202 in serum. The serum ALT, AST, ALP and y-GT activities of the second concentration (0.70 g/Kg bw) of sweet basil leaves extracts had no significant difference compared to NC rats group. There was no significant difference in serum uric acid, urea and creatinine among all tested rat groups received sweet basil leaves extracts and NC rats group except for HC rats group. No histopathological changes were observed in liver of rat groups received second concentration (0.70 g/Kg bw) of sweet basil leaves extracts. In conclusion, the obtained results suggest that sweet basil leaves extracts had an important role in lowering the hyperlipidemia in experimental animals especially the second concentration of sweet basil leaves extracts.
Egyptian Journal of Nutrition and Health
Society of Feeding Mind, Combating Malnutrition
1687-7950
7
v.
1
no.
2012
1
18
https://ejnh.journals.ekb.eg/article_4809_a84123037be70928a6e3768f11b49b87.pdf
dx.doi.org/10.21608/ejnh.2012.4809
Hepatoprotective effects of marjoram (Origanum marjorana L.) on oxidative stress against Carbon-Tetrachloride-Induced Toxicity in Rats
Naglaa
Hassanen
Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Researches Center, Giza , Egypt
author
text
article
2012
eng
Liver injury induced by viruses, toxic chemicals, certain drugs and environmental pollutants, has been on the increase for the past few decades and recognized as a toxicological problem. Carbon tetrachloride is a xenobiotic that produces hepatotoxicity. Marjoram is popular herb for its beneficial or therapeutic health effect. The present study was carried out to investigate the hepatoprotective effect of marjoram against carbon tetrachloride intoxication in rats compared with drug (25mg/kg diet). Albino rats weighing 200 ± 5 g were subjected to hepatotoxicity by injection of (0.1 m1/100 g b.wt.) Ccla twice weekly for two weeks intraperitoneally except the control group. Rats were divided into 7 groups (n = 6) of non- hepatotoxicity , non- hepatotoxicity and treated, hepatotoxicity non-treated and hepatotoxicity treated with drug, marjoram powder or their essential oil . After 4 weeks the rats fed with spice or their essential oil supplied to hepatotoxic rats had significantly decreased levels of glucose. The treatment also resulted in a significant improvement in lipid profile, liver function and kidney function. However, a significant increase in the activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) and glutathione reduced (GSH) were observed in blood of hepatotoxicified rats treated with marjoram. The treated groups showed a significant decrement in thiobarbituric acid reactive substances (MDA) in serum. Since the study of induction of the redox enzymes is considered to be a reliable marker for evaluating the antiperoxidative efficacy of the spices, these findings suggest a possible antiperoxidative role derived from such essential oil. Treatment with spices marjoram or their essential oil reduced the histopathological liver, kidney, heart and spleen abnormalities associated with hepatotoxicity. Moreover to the anti hepatotoxicity effect it possess antioxidant potential that may be used for therapeutic purposes. The present study showed that marjoram was able to prevent or reduce the severity of carbon tetrachloride - induced liver injury.
Egyptian Journal of Nutrition and Health
Society of Feeding Mind, Combating Malnutrition
1687-7950
7
v.
1
no.
2012
1
18
https://ejnh.journals.ekb.eg/article_4810_7d5606aad00a15116c4c5abacfd4657d.pdf
dx.doi.org/10.21608/ejnh.2012.4810
The preparation of healthy low calorie ice milk containing green coffee and Stevia
Ragia
Mohamed
Food Technology Res. Ins., Agric. Res. Center, Giza, Egypt.
author
text
article
2012
eng
This study aimed at the production of low-calorie icy milk by the use of some natural sweeteners like Stevia replacing sucrose in a zero, 50 and 100 percent. Also, the use of green coffee which is considered as one of the richest sources in linoleic acid (one of the essential fatty acids), antioxidant, anticancer, flavoring agent. Therefore, the granule green coffee has been used in a replacement percentage of zero, 1, 3 and 5% of the skimmed milk powder for the production of ice milk. The mixtures as well as the ice products were tested for their chemical, physical, and microbiological properties and also the sensory evaluation. The results demonstrated that there are elevated total solids in the mixtures containing sucrose more than those containing Stevia either the 50% or 100% mixtures. In contrast, the contents of fat, protein and ash did not vary, but the caloric content decreased when replacing sucrose by Stevia in a 50% mixture in all of the treatments. Replacing the skimmed milk with granules green coffee led to variations in the values of specific gravity of all the treatments (mixtures and ice products) and therefore, elevation in the overrun and decrease in the melting resistance using rising replacement percents. The ice products became more preferable in panel test when replacing sucrose by 50% and adding granules green coffee in a percentage of 3% of the dry skimmed milk. On the other hand, the treatments sweetened by 100% Stevia were less accepted by the panel test as regards the characters and appearance. The results revealed also that total bacterial count in the treatments were in the allowed limits and so were the yeasts and moulds while the treatments were totally free of coliform bacteria.
Egyptian Journal of Nutrition and Health
Society of Feeding Mind, Combating Malnutrition
1687-7950
7
v.
1
no.
2012
1
11
https://ejnh.journals.ekb.eg/article_4811_c8e453821b3266399df24b38fca95134.pdf
dx.doi.org/10.21608/ejnh.2012.4811
Effects of Dietary Broad Bean and Red Onion Intake on Weight Loss Properties in Obese Rats
Manal
Abdel-Rahman
Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt
author
Lamiaa
Ahmed
Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt
author
text
article
2012
eng
Broad bean and red onion are common Egyptian foods that many Egyptians are accustomed to eat them together as a part of daily diet. The aim of this study was to explore the effect of daily intake of broad bean and red onion on weight loss properties in obese rats. Chemical composition, total polyphenols and anthocyanins were determined in both foods. Forty-five Sprague Dawley rats were divided into two groups. Negative control group (n=9) and high fat diet group (n=36). After inducing obesity (4 weeks), they were divided into four equal groups (n=9);high fat diet, high fat diet with 5% broad beans , high fat diet with 5% red onions and high fat diet with 5% broad beans and 5%red onions respectively for another 4 weeks. Anthropometric measurements (body mass index) and biochemical analyses (serum lipids profile and leptin concentrations) were carried out. Results showed that the outer layer of red onion contained significantly higher amount of polyphenols than broad beans and lower layer of red onion. Anthocyanins were detected in red onion but no detected amounts were found in broad bean. Results indicated that the body mass index and serum lipids profile, specifically triacylglycerols were significantly higher in high fat diet fed group .The addition of broad beans or red onions caused significant improvement in all studied parameters but the most favorable effects were observed in broad beans and red onion combination group due to multifactor effect of their components. Further research, including clinical trials to elucidate the mechanisms of action and the influence of different fractions of polyphenols contained broad bean and red onion are recommended.
Egyptian Journal of Nutrition and Health
Society of Feeding Mind, Combating Malnutrition
1687-7950
7
v.
1
no.
2012
1
14
https://ejnh.journals.ekb.eg/article_4812_dd8d1de00349b02acfa4adc12dad74d9.pdf
dx.doi.org/10.21608/ejnh.2012.4812