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The study was designed to evaluate the protective effect of wheat germ oil (WGO) against hepatotoxicity induced during treatment with the combination of two anti-tubercular (anti-TB) drugs, Isoniazid (INH) and Rifampicin (RIF) in rats. Fatty acid and Vit E. contents of WGO were assayed by GC-MS and HPLC respectively. Rats received WGO at two different doses (250 and 500 mg/kg. body weight, p. o, for 30 days) 30 minutes before Anti-TB drugs. Liver functions test, inflammatory mediator marker (IL-10 and NF-κB), oxidative stress (GSH, MDA) and NO were determined with different techniques. Furthermore, histological findings, immunohistochemical and ultra-structure were carried out. In-vitro analysis of the WGO revealed that linoleic and oleic acids were the major compounds, and WGO was rich in vitamin E. Significant elevation in liver enzymes, NF-κB, and depletion in IL-10, along with a disturbance in the antioxidant defense systems. Meanwhile, WGO improves all these changes in a dose-dependent manner as compared with the anti-TB intoxicated group. The hepatoprotective effect of WGO was confirmed with immune histochemical and histopathological findings. WGO has a hepatoprotective effect against hepatotoxicity induced by combined therapy of anti-TB drugs (INH+RIF).

Curcuma sp, has an economic importance in several cases. This work was conducted to study the effect of weight of rhizome on growth, yield of turmeric, and its chemical components. Pieces of rhizomes with different weights were cultivated (10, 20, and 30g) of two varieties of Curcuma sp. (Curcuma domestica and Curcuma aromatic). Data revealed that, the pieces of the highest weight produced the stronger plants in the two varieties, so the highest weight of pieces produced the heaviest rhizomes. Also total carbohydrates, essential oil and curcumine yield markedly enhanced with the increasing in the weight of piece rhizome.

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The effect of salt stress on growth proximate analysis, amino acid profile, protein quality and fractionations in 3 days etiolated clover sprout samples was investigated. Sterilized and nonsterilized clover seeds were sprouting using tap water 1000 ppm and 2000 ppm NaCl solution. The results showed reduction effect of clover sprout characters with higher NaCl concentration. Clover seed sprouting increased the crude protein content using tap water or saline water for sprouting as compared with dry seeds. However using nonsterilized clover seeds for sprouting recorded the higher values of protein (44.73%), lipids (6.21%) and energy (318.51 kcal/g) in etiolated sprouts, while using sterilized seeds recorded higher carbohydrate (21.28%), fiber (14.57%) and ash (4.46%). For amino acids, aspartic acid followed by glutamic acid were the most abundant, while Cysteine and methionine were the least in clover etiolated sprouts. Using saline water for clover seed sprouting caused increases in all amino acid compared with tap water except Methionine, aspartic acid and cysteine. For protein efficiency ratio (PER), essential amino acid index (EAAI%) and biological value (BV), from using saline water for sprouting had the higher values than sprouts from using tap water, but the values are less than dry seeds. On the other hand nutritional index (NI) recorded the higher values in salt stress compared with both using tap water and dry clover seeds. For protein fraction in etiolated clover sprouts albumin was the major protein fraction extracted from NaCl 2000ppm sprout fallowed by prolamin from tap water sprouts, glutelin from NaCl 1000 ppm sprout and globulin from tap water sprout. The clover sprout protein isolated and its fractions could have excellent applications for future product development by virtue of their nutritional and functional properties.

The, present study was carried out to maximizing the available and valuable sources of proteins of the agriculture plant`s waste and industry duties. So this research focusing on the nutritional and functional properties of defatted hibiscus, jojoba and pumpkin seeds flour. Analysis were carried out on defatted seeds, to determine proximate chemical composition , such as crude protein , ether extract, ash, crude fiber, amino acids and carbohydrate content.The latter was calculated by difference. Protein content ranged of 23.4, 28.0 and 53.5 % of dry mater base (DM) of jojoba seeds flour (JF), hibiscus seeds flour (HF), and pumpkin seeds flours (PF) respectively. In addition, fat content ranged from 13.9 % to 33.8 % of HF and PF, respectively, while the highest fat content 54.9% obtained from JF. Antinutritional compounds, such as phytates detected in all flours, ranged from 0.23 to 0.5 g/100g DM. Functional properties of all flours were assessed, such as water absorption index (WAI), water soluble index(WSI), acid number (pH), foam capacity (FC) and foam stability (FS). All flours were excellent in their functional properties except FC and FS of PF was inferior good. Amino acids compositions of these flours were also determined. The protein of these flour had abundant amount of total essential amino acids and higher than recommended by FAO/ WHO (1973). This research classified the amino acids of all seeds flour into groups to identify the flour potential for food supplementation in bakery and meat processed formulation. The nutritional value of the protein and its quality methods based on in vitro (chemical) and animal bioassays in vivo for assessment of protein quality have been developed by predicting protein quality depending on the determination of amino acids and calculated chemical scores, essential amino acid index (EAAI), amino acid / essential amino acids (A/E) ratio, amino acids score (AAS), estimated biological (BV) and calculated protein efficiency ratio (PER). An in vivo of protein quality depending on biological assessment using rats which depending on true digestibility percentage (TD), BV and net protein utilization (NPU) were investigated. By comparison, between their chemical estimation and bioassay, it's clearly view that, both of HF and PF had good quality protein; as expressed by their high TD, BV and NPU when compared to poorly JF. Both of these flours were significantly a quite similar to standard protein of casein. Meanwhile, jojoba flour had a considerable amount of antinutritional factors of simmondsin, which act as satiety inducers and impede bioavailability of protein. All of these nutritional values of the different flours HF and PF concluded those have an excellent protein and nourished sources. These flours could be potentially added to food system, such as bakery products, complementary foods and meat products, moreover JF have been promising not only their nutritive value but also for their responsibility to diminish satiety and reducing food intake for dietetic persons.

This study was performed in order to investigate how the foliar spray of propolis aqueous extract can influence the vegetative growth and flowering characters, chemical constituents and oil composition of Calendula plants. The aqueous extract was applied at four levels (0, 5, 10, 15 and 20 gL-1). It was revealed that propolis was of a positive effect upon all studied parameters; there was an increase done due to the application of the aqueous extract of propolis. The highest results were obtained due to the application of 5, 10 and 15 g L -1 from the aqueous extract of propolis compared to 20 g L -1 and the control plants. 5 and 10 g L -1 gave the highest records of vegetative characters. While, 15 g L -1 had the highest records of all flowering attributes. In chemical composition optimum results ranged between 10 and 15 gL-1. The highest percentage of the most important components of the essential oil; sesquiterpene hydrocarbons (cadinene, α-Muurolene and Muurolene) and sesquiter phenols (α- cadinol, α-Cadinol (Epi) and α-Muurolol (Epi)) resulted from 15 g L -1. Hence, it could be suggested that propolise aqueous extract could be sprayed on calendula plants at a rate not exceeding 15 g L -1 to get higher results.

Free radicals react with biological molecules and destroy the structure of cells, which eventually causes free radical induced diseases such as cancer, liver disease, aging, etc.In this study, the total phenolic contents, 1, 1-diphenyl-2-picryl hydrazyl (DPPH • ) and OH • radical scavenging activity and lipid peroxidation of 13 selected Egyptian plants were determined. Total phenolic contents of plant ethanolic extracts were measured as gallic acid. The antioxidant activities of plant ethanolic extracts at different levels (25, 50 and 100 μg/ ml) were evaluated using three complementary in vitro assays: inhibition of DPPH • radical, hydroxyl radical and lipid peroxidation in liver homogenate mediated by FeSO4/ ascorbate model system. The results showed that all plant ethanolic extracts increased antioxidant activities with increasing ethanolic extracts concentration. The ethanolic extracts of guava leaves, cinnamon bark and pomegranate peel significantly inhibited lipid peroxidation-induced by FeSO4/ ascorbate model system, also have inhibitory effect on deoxyribose degradation. In addition, guava leaves had the highest free radical scavenging activity. These findings suggest that ethanolic extracts of guava leaves, cinnamon bark and pomegranate peel are powerful natural antioxidants and may be useful as antioxidants interest in the protection of biological system against various oxidative stresses. The chemical constitution of ethanolic extracts was investigated using gas chromatography-mass spectrometry (GC-MS) for the guava leaves and pomegranate peel. The ethanolic extracts were found to contain 19 and 23 components for guava leaves and pomegranate peel, respectively. The major peaks, identified by GC-MS, were 1,2-Benzenedicarboxylic acid, diisooctyl ester (28.72%), 5-Methyl-2-phenylindole (20.80%) and n-Octanoic acid (19.00%) for the guava leaves and 5-Hyroxymethyl-2formylfuran (68.35%), 2-Furancarboxaldehyde (6.94%) and 3,4-Dehydroproline (3.78%) for the pomegranate peel.