he objective of this work was to study the effect of chamomile powder and oil against high fat, high fructose diet induced-metabolic disturbances in rats. Thirty six male rats were randomly assigned into 6 groups for 6 weeks as following: Group (I): normal control rats (-ve) fed on basal diet, Group (II): received basal diet contained chamomile powder 20 g /kg/ diet, Group (III): received basal diet contained chamomile essential oil 2 g /kg/ diet, Group (IV):(+ve) control: high fat diet and high fructose drinking (HF&HFr), Group (V): (+ve) and received chamomile powder 20 g /kg/ diet, Group (VI): (+ve) and received chamomile oil 2 ml /kg/ diet After 6 weeks, body weight, BMI, blood glucose, serum insulin, and calculated HOMA-index, lipid profile, leptin, resistin, TNF-α , total antioxidant capacity and total oxidant capacity were analyzed in the study male rats. Results showed high phenolic content in chamomile powder as well as estimate volatile components. chamomile powder and oil showed significant decrease in blood glucose, serum insulin, HOMA-index, leptin, resistin, TNF-α, total oxidant capacity while increasing the total antioxidant capacity in addition to lipid profile normalization in groups that received high fructose high fat diet containing chamomile powder and oil as compared to (+ve) control. It can be concluded that consumption of chamomile powder and oil can improve the lipid profile, reduce insulin resistance, blood glucose level and inflammatory cytokines as well as it can protect the body from the oxidative stress, related to their phenolic compounds. Thus, chamomile consumption has a beneficial effect in control and management of diabetes and diabetes associated complications with no risk of hypoglycemic effect.

The aim of this study was to produce cupcake by replacement of 10, 20% wheat flour (WF) with hawthorn leaves(Crataegus sp.) powder (HLP). The effect of this replacement on the chemical, organoleptic, stability during storage cupcake for 14 day was investigated. Biological assay was also conducted on diabetic male rats. The results indicated that there were no clear differences between (WF) and (HLP) especially in moisture content and crude protein. However, (HLP) had higher contentes of ash, crude fat and crude fiber. Also, (HLP) contained 2841 mg/100g of total phenolic compounds and antioxidant activity (DPPH) recorded 46.47%. On the other hand epicatechen was the most predominant component, (2022.3 mg/100g) followed by chlorogenic and salicylic (509 and 309.5 mg/100g), respectively. Also it can be concluded that cupcake contain 20% (HLP) caused an improvement in some organoleptic characteristics and also it help to prolong the shelf life of product. Concerning the biological assay results showed that the diets containing cupcake fortified with HLP improved liver functions, while increasing of replacing ratio to 20% had a relatively negative effect on kidney functions. On the other hand plasma insulin showed a clear improvement as affected by amaryl drug and feeding on20% HLP cupcake sample (15.01 and 15.90 U/L, respectively). Meanwhile fasting blood glucose recorded an improvement in group fed on 10% HLP cupcake sample (209.40 mg/dL) and amaryl drug group (228.14 mg/dL) compared with(+ve) diabetic group(329.40 mg/dL).

ABSTRACT

No abstract

The main objective of the present study was carried to evaluate the possibility of enhancing antioxidant activities by using 10% of thyme, carrot and hibiscus powder fortified to crackers as natural colored antioxidants to produce healthy crackers, chemical composition and rheological properties were carried out, determination of phenolic compounds and antioxidant activity% noticed that thyme powder had the highest level of total phenols (12366 mg/100g), followed by carrot powder which was (5087.4 mg/100gm) and hibiscus had (4262.9 mg/100g), while antioxidant activity were 96.7% for thyme, 89.59% for carrot and 86.17% for hibiscus. Also, this work aimed to study the anti-hyperlipidemic activities of crackers with 100% wheat flour and crackers fortified with natural additives (thyme, carrot and hibiscus powder) on rats. The experiment was performed in 36 male rats distributed into 6 equal groups. Group (1) was kept as a normal control (fed on a basal diet), while rats of the other five groups were fed on hypercholesterolemic diet for 8 weeks to induce hypercholesterolemia. Rats of group (2) were left as a positive control and those of groups (3, 4, 5 and 6) were given unfortified cracker 100% wheat flour (CWF), 10% thyme(Cth) , 10% carrot (CCa ) and 10% hibiscus (Chi). The results revealed that rats consumed crackers fortified with natural additives decreases adiposity index, body mass index, Serum Cholesterol, Triglycerides (TG), Low density lipoprotein cholesterol (LDL-C) and Very low density lipoprotein cholesterol (VLDL-C), while there was an increase in serum HDL-C. Also showed decreases in serum ALT, AST, AP, Uric acid, Urea and Creatinine levels. The best results showed in thyme crackers then carrot followed by hibiscus for the treatment of hypercholesterolemic.