Nonalcoholic fatty liver disease(NAFLD)is a liver disorder causes people who drink little or no alcohol to accumulate extra fat in their livers.It’s getting prevalent in those who are obese.This study was aimed to in...Nonalcoholic fatty liver disease(NAFLD)is a liver disorder causes people who drink little or no alcohol to accumulate extra fat in their livers.It’s getting prevalent in those who are obese.This study was aimed to investigate effects of the consumption of bread fortified with lupin seeds(LS)and psyllium husk(PSH)on NAFLD.Forty-two male rats were divided into 6 groups of 7 animals including 2 groups served as negative controls were given a basal diet and another a basal diet supplemented with unfortified bread.While,the rest of rats(n=28)were administration with 25% fructose dissolved in water for 8 weeks to induce NAFLD.Then reclassify into 4 subgroups,only one fed on basal diet containing unfortified bread served as positive control group and three subgroups fed on bread fortified with 10%of(LS or PSH or their mixture)powder/kg diet respectively,for 28 days.The results observed an improvement in the nutritious qualities of bread with addition of(LS or PSH),especially in terms of proteins,fiber,total phenolic compounds(TPC)and antioxidant(AA).Bread with 10%LS showed highest(TPC and AA),which recorded(2.96 mg GAE/g and 78.15%),while the flavonoids showed highest value in 10%(LS+PHS)bread.Biological results all treated rat groups revealed improve in body weight,lipid profile and glycemic indices.Similarly,bread fortified with LS and PSH reduced liver(aspartate aminotransferase,alanine aminotransferase,alkaline phosphatase)and kidney function(uric acid,urea,creatinine).Interestingly,LS and PSH effectively prevented the increase thiobarbituric acid reactive substances value,but increased levels of reduced glutathione,superoxide dismutase and catalase.Also effectively protected liver from histological changes.Conclusion,LS or PSH is excellent resources of natural antioxidants that might be added to functional foods an important agent for the protection from NAFLD.展开更多
Moringa oleifera leaves are a promising source of protein and nutrients,they are superior to other plants in protein content and nutritional value.The present study was conducted to improve the nutritional value of da...Moringa oleifera leaves are a promising source of protein and nutrients,they are superior to other plants in protein content and nutritional value.The present study was conducted to improve the nutritional value of date energy bars by fortifying with Moringa oleifera powder(MLP)as a source of protein and calcium.MLP was added to date energy bars at different concentrations(2.5%,5%,7.5%,and 10%)then the bars were compared to unfortified date bar(0 MLP).Physico-chemical properties,sensory properties,and microbiological parameters of formulated date energy bars were evaluated.Fortification of date energy bars with MLP increased protein content to 16.9%,calcium content to 285.19 mg/100 g energy bar,and antioxidant activity to 75%.Date energy bars fortified with 10%MLP exhibited the highest calories value(327.54 kcal/100 g).Moisture content,pH,and acidity in all fortified energy bars decreased significantly compared to unfortified bars(0 MLP).Fortified bars also showed a significant increase in hardness.Moreover,they showed good sensory properties,physical characteristics,and shelf stability.The study concluded that date energy bars fortified with MLP had high nutritional values and can be used as alternative food for severely malnourished children as well as athletes to provide healthy and high-energy food.展开更多
文摘Nonalcoholic fatty liver disease(NAFLD)is a liver disorder causes people who drink little or no alcohol to accumulate extra fat in their livers.It’s getting prevalent in those who are obese.This study was aimed to investigate effects of the consumption of bread fortified with lupin seeds(LS)and psyllium husk(PSH)on NAFLD.Forty-two male rats were divided into 6 groups of 7 animals including 2 groups served as negative controls were given a basal diet and another a basal diet supplemented with unfortified bread.While,the rest of rats(n=28)were administration with 25% fructose dissolved in water for 8 weeks to induce NAFLD.Then reclassify into 4 subgroups,only one fed on basal diet containing unfortified bread served as positive control group and three subgroups fed on bread fortified with 10%of(LS or PSH or their mixture)powder/kg diet respectively,for 28 days.The results observed an improvement in the nutritious qualities of bread with addition of(LS or PSH),especially in terms of proteins,fiber,total phenolic compounds(TPC)and antioxidant(AA).Bread with 10%LS showed highest(TPC and AA),which recorded(2.96 mg GAE/g and 78.15%),while the flavonoids showed highest value in 10%(LS+PHS)bread.Biological results all treated rat groups revealed improve in body weight,lipid profile and glycemic indices.Similarly,bread fortified with LS and PSH reduced liver(aspartate aminotransferase,alanine aminotransferase,alkaline phosphatase)and kidney function(uric acid,urea,creatinine).Interestingly,LS and PSH effectively prevented the increase thiobarbituric acid reactive substances value,but increased levels of reduced glutathione,superoxide dismutase and catalase.Also effectively protected liver from histological changes.Conclusion,LS or PSH is excellent resources of natural antioxidants that might be added to functional foods an important agent for the protection from NAFLD.
文摘Moringa oleifera leaves are a promising source of protein and nutrients,they are superior to other plants in protein content and nutritional value.The present study was conducted to improve the nutritional value of date energy bars by fortifying with Moringa oleifera powder(MLP)as a source of protein and calcium.MLP was added to date energy bars at different concentrations(2.5%,5%,7.5%,and 10%)then the bars were compared to unfortified date bar(0 MLP).Physico-chemical properties,sensory properties,and microbiological parameters of formulated date energy bars were evaluated.Fortification of date energy bars with MLP increased protein content to 16.9%,calcium content to 285.19 mg/100 g energy bar,and antioxidant activity to 75%.Date energy bars fortified with 10%MLP exhibited the highest calories value(327.54 kcal/100 g).Moisture content,pH,and acidity in all fortified energy bars decreased significantly compared to unfortified bars(0 MLP).Fortified bars also showed a significant increase in hardness.Moreover,they showed good sensory properties,physical characteristics,and shelf stability.The study concluded that date energy bars fortified with MLP had high nutritional values and can be used as alternative food for severely malnourished children as well as athletes to provide healthy and high-energy food.
