SuMMArYApricot and pumpkin oils reduce plasma cholesterol and triacylglycerol concentrations in rats fed a high-fat diet.Non-conventional oilseeds are being taken into greater consideration because their constituents have unique chemical Apricot and pumpkin oils reduce plasma cholesterol and triacylglycerol concentrations in rats fed a high-fat diet

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The objective of research was to study the chemical composition , phenolic compounds and flavonoids of powder from anise seeds and mint leaves. Anise seeds contains: total carbohydrates 51.4 %, crude protein 18.1 %, total lipids 13.7 % and total ash 14.9 % in dry sample. While mint leaves contains contains total carbohydrates 55.7 %, crude protein 19.8 %, total lipids 4.9 %, and total ash 18.6 % in dry sample. Total phenolic in anise seeds were 216.6-237.8 mg/100g in aqueous and ethanolic extracts, respectively and total flavonoids were 148.1-156.4 mg/100g in aqueous and ethanolic extracts, respectively comparing with 234.3-278.9 mg/100g in aqueous and ethanolic extracts, respectively and 157.5-186.3 mg/100g in aqueous and ethanolic extracts, respectively of total phenolic compounds and flavonoids in mint leaves. HPLC results showed that anise seeds were found to contain 19 of phenolic compounds, amoung them catechein, cinnamic, ellagic, gallic, chlorogenic, ferulic and catechol were the major active in anise seeds, while mint leaves contained rosmaric, cinnamic, gallic, ferulic, and savianolic as the major of phenolic compounds. In conclusion the obtained results found that, anise seeds and mint leaves extracts were rich in secondary metabolites (phenolic compounds and flavonoids) with high nutritional and health values.

Objective: The present study was designed to study the effect of common carp and African catfish oils on the lipid profiles and liver functions in rats fed on high-fat diets, also fatty acids were assessed in both oils by gas-liquid chromatography (GLC). Methods:A biological experiment on rats was designed to raise fat in the diet and to study the effect of treatment with common carp and African catfish oils for 6 w (by the stomach tube) and then evaluate their impact on blood lipid profile and liver functions (Alanine transaminase [ALT], aspartate transaminase [AST] total protein and albumin).Results: GLC analysis of fatty acids (FAs) revealed the presence of oleic, palmitic, palmitolic, and linoleic acids more than 70% from total fatty acids in two oils. High-fat diet resulted in a significant increase in plasma lipid profile as well as liver functions. The treatment of rats fed high fat diets with common carp and African catfish oils resulted in a significant decrease in levels of triglycerides (TGs), total cholesterol (TC), low-denisty lipioprotein cholesterol (LDL-c), total cholesterol (TC)/high-denisty lipoprotein cholesterol (HDL-c) and TGs/HDL-c ratios compared with positive control group, while the same treatment with these oils resulted in a significant increase in HDL-c levels compared with positive control group. The intake of common carp and African catfish oils also significantly reduced ALT and AST activities compared with positive control group. Common carp and African catfish oils showed an anti-hyperlipidemic effect in rats feeding on hypercholesterolemic diets. Conclusion:It could be concluded that these fish oils have a promising role in reducing the harmful effects of high-fat diets.

The objective of such research was to study the chemical composition as well as phenolic and flavonoid compounds in dried celery leaves and broccoli flowers.Celery leaves contained moisture 88.72% fresh weight but in dried weight total carbohydrates, crude protein, total lipids, crude fiber and total ash contents were 36. 8%, 19.47%, 2.1%, 19.85% and 20.98% respectively. While broccoli flowers contained moisture 89.43% fresh weight but in dried weight total carbohydrates 44.8%, crude protein 24.79%, total lipids 5.8%, crude fiber 15.29% and total ash contents were 44.8%, 24.79%, 5.8%, 15.29% and 7.67% respectively. Celery leaves contained 17 amino acids among them aspartic acid, glutamic acid, valine, alanine, leucine and phenylalanine were the major ones comparing with 17 amino acids in broccoli flowers which were glutamic acid, aspartic acid, alanine, arginine, valine and leucine in high amounts. Total phenolic and flavonoid compounds in celery leaves were 30.3 and 18.5 mg/g comparing with 38.4 and 22.5 mg/g of them in broccoli flowers respectively. HPLC results showed that celery leaves contained 22 of phenolic compounds, among them as well as pyrogallol , E.vanillic, ellagic, benzoic, chlorogenic, ferulic and P-OH-benzoic acids were the major active constituents comparing with 23 of phenolic compounds in broccoli flowers which contained as well as pyrogallol those benzoic, P-OH-benzoic, salycilic, E-vanillic and chlorogenic acids were the major of phenolic compounds. Celery leaves contained 17 of flavonoids the highest amounts of them were rosmarinic, luteolin, hesperidin and apig.6-rhamnose 8-glucose comparing with 21 of flavonoids in broccoli flowers which accounted the highest values for luteo.6-arbinose 8glucose, hesperidin and rosmarinic acid. Phenolic and flavonoid compounds were detected and determined by HPLC.