This study was conducted to find out the potential effect of Sonchus oleraceus on biological, biochemical, and histological changes of hypercholesterolemic rats induced by high fat diets. Therefore, Thirty-two Adult male albino rats Sprague Dawley strains, weighing 102±1.85 gm were used, and were divided into two groups; the first group (8 rats) fed on basal diet throughout the experimental periods (16 weeks) and served as a negative control group (G1). The second group was fed a high fat diet containing cholesterol, then this group (n=24 rats) was divided into three subgroups (8 rats per each) as follows: The first subgroup continued to be fed on hypercholesterolemic diet (G2), The second subgroup fed on hypercholesterolemic diet supplemented with Sonchus Oleraceus 5 % (G3). The third subgroup fed on hypercholesterolemic diet supplemented with 10% Sonchus oleraceus (G4). The results revealed that hypercholesterolemic diet rat groups showed a significant increase in body weight from positive control (G2). Also increase significantly levels of lipid profile, liver enzymes (AST, ALT and ALP) and cholesterol, except high-density lipoprotein cholesterol (HDL-c) compared to negative control grope (G1). When feeding rats with a high hypercholesterolemic diet containing Sonchus oleraceus occur significant (P ≤ 0.05) decrease in body weight, liver enzymes (AST, ALT and ALP), kidney function and level of lipid profile (TC, TG, T. Lipid and LDL) and increase in the level of HDL. These results were confirmed with histopathological examination of liver, kidney, heart and brain. Therefore, we recommend using Sonchus oleraceus in moderate amount in our daily diets to benefit from its health benefits.
With increasing the number of people with gluten sensitivities, need to increase the number of gluten-free products. Therefore, the current study aimed to prepare the cupcake and sablé biscuit from white corn flour (WCF) that replaced with diff erent levels powder of chickpea split roasted (CSRP), red lentil (RLP) and carrot (CP) at 10, 20 %. WCF were recorded the highest content of moisture 11.45% and carbohydrate 71.44. WCF blending with different levels of CP increase the percent of fiber from 2.94% to 3.93%. Substitution of 10, 20% of WCF with CSRP and RLP increasing levels of WCF protein and replacement with 20% of CSRP led to increase protein from 9.03 to 11.59%. Replacement WCF with CSRP, RLP and CP led to increase the levels of iron and replacement with 20% of RLP led to increase Fe from 2.67 to 3.86 mg. RLP (20%) has recorded highest value of total phenol 380.11mg GAE/100g, flavonoids 46.88 mg GAE/100g and antioxidant activity 42.78 compared with all samples. Results appear significantly improved the sensory characteristic of sablé biscuit and cupcake especially formula mix at (20%). In conclusion, it can produce free-gluten cupcake and sablé biscuits by blend white corn flour by powder of chickpea, lentil or carrot at levels (10, 20%) to raise nutritional value and sensory properties.
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