Reducing intake of saturated fat, dietary cholesterol and avoiding excess calories, which can lead to obesity, remain the cornerstone of the dietary approach to decreasing risk of atherosclerotic vascular disease. During the past 20 years, there has been renewed interest in other dietary components that might favorably improve lipid profiles and reduce risk of coronary heart disease (CHD). Fish oil, rich sources of omega-3 fatty acids, have sparked intense interest in both epidemiological studies, which suggest a favorable effect on CHD, and metabolic ward studies, which show a striking improvement in lipid profiles in hyperlipidemic patients. This research aimed to study the biological properties of some nutritional products supplemented with fish oil on hyperlipidemic rats. Thirty female albino rats (30 female) , weighing 140 ±5g were divided into 6 groups and administered fish oil products daily for 28 days. Blood samples were taken from each rat and tested for total cholesterol, (LDL), (HDL), triglycerides, liver enzymes activities, kidney functions, progesterone and PRL hormone. Results showed that triglycerides, total cholesterol, LDL, VLDL, and liver enzymes activities (AST and ALT) were significantly increased, while HDL was significantly decreased in positive control group compared with the negative control rats. Treating hypercholesterolemic rats with 20%pizza contained 10% and 15% fish oil in hypercholesterolemic diet caused a significant improvement in these biochemical measures and the best results were achieved by using basal diet with 20% pizza contained (15%) fish oil . So, it could be concluded that fish oil is useful for hyperlipidemic patients and for the prevention of heart disease and hardening of the arteries.
Effect of different percent of high caloric food components (Lupine,chickpea and soyprotien) with probiotics bacteria on some biological and histological parameters of albino rats were studied. Thirty adult male rats were distributed into six groups, the first one was kept as control group, while the other five groups were fed on high caloric diet and supplemented with some probiotic bacteria for 6 weeks. Results showed that body weight gain markdely was higher especially in the mixture ofgroup(6) 1:1:1:1%) compared to control group and group which fed without probiotics. Also, this mixture with high probiotics lowered concentrations of total cholesterol, triglycerides, LDL-c, VLDL-c and decreased activity of AST and ALT enzymes to normal range. Furthermore, all mixture caused significant increase in HDLc and total immunoglobulin production (IgG, IgM, IgE, IgA) were higher than the mixture (1%lupine, chickpea, soyprotien) without probiotics. Histopathological examination showed amelioration of histopathological lesions seen in liver of rats received the mixture of seeds at different levels with probiotics. So, it could be recommended that intake of the mixture of lupine , chickpea , soyprotien and prpbiotics especially at 1:1:1:1 respectively may be useful for high caloric foods.
ABSTRSCT Consumption of meat had faced some problems such as microbial growth and shortage of the shelf life because of the cross contamination during processing and handling. In this study,wheat, lentil, chickpea, carrot, soybean and mushrooms were used to prepare burger formula from planted sources and these formula comparing with commercial burger which produced from meat. Chemical composition, PH value, color , total volatile nitrogen, thiobarbituric acid value, microbiological evaluation and sensory evaluation weredetermined in tested samples. From the results, it could be found that the planted burger had high quantity of ash , carbohydrates and low content of fat.The color changes during storage was rapid than the plant burger sample. The total volatile nitrogen content was more pronounced in commercial burger than burger samples. Commercial burger had higher microbial count than the burger samples at the beginning of storage and spoiled after only 15 days at 4ºC, while the plant burger samples was spoiled after 30 days. Organoleptic evaluation showed that the burger samples had the best order of over acceptability followed by the Beefburger.
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