The investigation was carried out to study the effects of feeding hypercholesterolemic rats on 35% beef patties fortified with 0, 4, 8 and 12% oyster dried mushroom on blood serum lipids profile and liver enzymes comparing with feeding on diets containing 8% dried mushroom and 8% defatted soy flour. The results showed that all diets had hypercholesterolemic lowering effect after 30 days comparing to 15 days. Moreover, group fed on 35 % beef patty fortified with 12% dried mushroom had the highest reduction of total cholesterol, triglycerides, LDL, VLDL, total lipids and phospholipids but, it had the highest increasing in HDL comparing to other groups. So, this group had the lowest atherogenic index as CH/HDL-c and LDL/HDL-c comparing to other groups. With respect to liver enzymes GOT and GPT, group fed on 35 % beef patties fortified with 12% dried mushroom had the highest lowering effect comparing to other groups. These results indicated that mushroom had the highest lowering hypercholesterolemic effect. Moreover, the group which fed on 8% defatted soy flour had the same hypercholesterolemic lowering effect of the group which fed on 8% dried mushroom on blood serum lipids profile and liver enzymes. The hypercholesterolemic lowering effect was increased by increasing fortification with dried mushroom in beef patties preparation and also, was increased by increasing feeding time.

Natural health products, are popular with patients due to their ease of access and perceived margin of safety. This study aimed to prepare a functional yoghurt and study its effect on osteoporosis rats injected with dexamethasone. Thirty five adult male albino rats were divided into two main groups, the first group (n = 5) as a normal control group, while the second group (n =30) were injected with dexamethasone (1 ml/100g) to induce osteoporosis once a day for 6 weeks. The second main group was divided into six subgroups (n = 5). Subgroup 1 was fed on basal diet as a positive control. Subgroups 2, 3 ,4 ,5 and 6 were fed on soymilk, soymilk yoghurt, soymilk yogurt with pomegranate fruit, soymilk yogurt with persimmon fruit and soymilk yoghurt with kiwi fruit respectively. Result showed that soymilk yoghurt fortified with fruits was rich in minerals, vitamins and lactic acids. Also the rats suffering from osteoporosis and treated with soymilk yoghurt fortified with fruits led to decrease in cholesterol, triglycerides, LDL-c, ALT, AST, total protein, total bilirubin, creatinine, urea, uric acid, MDA and serum P levels as well as urine Ca and increased HCL, HDL-c, SOD, GPx, CAT, serum Ca and Vitamin D, especially with soymilk yoghurt with kiwi.

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