Protective Effects of Green Tea and Moringa Leave Extracts and Their Bio-Yoghurts against Oxidative Effects of Lead Acetate in Albino Rats

El-Ziney, Mohamed G.

doi:10.15226/jnhfs.2017.00196

Cited by 4 publications

(2 citation statements)

References 60 publications

(67 reference statements)

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“…This may be attributed to the polyphenolic effect on lipid metabolism, by interfering with the cholesterol micellar solubilization in the digestive tract, decreasing its absorption (El‐Ziney, Shokery, Youssef, & Mashaly, ). For that reason, rats on NabM even when fed with the fatty diet, will have lower TAGs, lower vLDL, and higher HDL than rats fed with the standard diet.…”

Section: Resultsmentioning

confidence: 99%

Dietary solutions to dyslipidemia: Milk protein–polysaccharide conjugates as liver biochemical enhancers

et al. 2020

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Protein–polysaccharide interactions have been a focus of scientific attention. This study aimed to improve the antioxidant and hepatoprotective effects of buffalo total milk proteins and whey protein hydrolysate (WPH) through noncovalent interactions with Psyllium husk (ispaghula) mucilage (PHM) and Nabq mucilage (NabM). Chemical composition, phenolic content, and antioxidant activities of milk protein–mucilage complexes were explored. The effects of resulting complexes on liver function, hyperlipidemia, and histopathology of the liver in rats fed high‐fat diet (HFD) were investigated. The results showed that the complexes exerted significant effect on normalizing tested parameters; WPH–NabM had the most significantly decreased level of malondialdehyde content and the liver histopathological examination proved an improvement in all groups fed with these complexes. These complexes can be used as functional protection elements against the nonalcoholic fatty liver disease. Practical applications PHM, NabM, and their complexes with milk proteins were proved to improve liver function, enhancing most of its measurable parameters and also diminishing the risk of cardiovascular disease. Mice with HFD achieved better health circumstances by combining these ingredients in their diet. Knowing how much these diseases proliferate in the western world and its correlation with high‐fat consumption and modern lifestyle, its conjugation with PHM/NabM–MP complexes may reduce the negative impact of unhealthy food intake and, on some parameters, even improving the whole liver function. For that reason, the present study supports and pushes forward the dissemination and consumption of ispaghula or Nabq (the polysaccharides sources) or supplements originating from them. Although many interactions concerning milk proteins have already been analyzed, our study also proposes the interaction with bioactive polysaccharides as useful, opening a field of research aimed at the better application of milk proteins.

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Section: Resultsmentioning

confidence: 99%

Dietary solutions to dyslipidemia: Milk protein–polysaccharide conjugates as liver biochemical enhancers

et al. 2020

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“…Buffalo’s milk contains 6.1% fat, 3.9% protein, and 14.9% total solids (TS) were used for yoghurt processing according to [ 16 ]. Fenugreek and Moringa oleifera seed flour were incorporated at 0.1–0.5% to buffalo milk before heat treatment for 15 min as rehydration time with stirring.…”

Section: Methodsmentioning

confidence: 99%

Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours

Dhawi

El-Beltagi

Aly

et al. 2020

Foods

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Recently, there is an increasing demand for functional yoghurts by consumer, especially those produced through the incorporation of food of plant origin or its bioactive components. The current research was devoted to formulating functional buffalo yoghurt through the addition of 0.1 and 0.2% of fenugreek (Trigonella foenum-graecum) seed flour (F1 and F2) and Moringa oleifera seed flour (M1 and M2). The effects of fortification were evaluated on physicochemical, total phenolic content (TPC), antioxidant activity (AOA), the viability of yoghurt starter, and sensory acceptability of yoghurts during cold storage. Moringa oleifera seed flour had higher contents of TPC (140.12 mg GAE/g) and AOA (31.30%) as compared to fenugreek seed flour (47.4 mg GAE/g and 19.1%, respectively). Values of TPC and AOA significantly increased in fortified yoghurts, and M2 treatment had the highest values of TPC (31.61, 27.29, and 25.69 mg GAE/g) and AOA (89.32, 83.5, and 80.35%) at 1, 7, and 14 days of storage, respectively. M2 showed significantly higher antibacterial activity against E. coli, S. aureus, L. monocytogenes, and Salmonella spp. and the zones of inhibition were 12.65, 13.14, 17.23 and 14.49 mm, respectively. On the other hand, control yoghurt showed the lowest antibacterial activity and the zones of inhibition were (4.12, 5.21, 8.55, and 8.39 mm against E. coli, S. aureus, L. monocytogenes, and Salmonella spp., respectively). Incorporation of 0.1% and 0.2% of moringa seed flour (M1 and M2) led to a higher content of Ca, P, K, and Fe and lower content of Mg and Zn as compared to F1 and F2, respectively. Thus, it could be concluded that fenugreek and Moringa oleifera seed flour can be exploited in the preparation of functional novel yoghurt.

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Moringa (Moringa oleifera): Multi-functional Role in Management of Malnutrition and Health Promotion

Perveen,

Sultan,

Amir

et al. 2023

Neglected Plant Foods of South Asia

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Protective Effects of Green Tea and Moringa Leave Extracts and Their Bio-Yoghurts against Oxidative Effects of Lead Acetate in Albino Rats

Cited by 4 publications

References 60 publications

Dietary solutions to dyslipidemia: Milk protein–polysaccharide conjugates as liver biochemical enhancers

Dietary solutions to dyslipidemia: Milk protein–polysaccharide conjugates as liver biochemical enhancers

Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours

Moringa (Moringa oleifera): Multi-functional Role in Management of Malnutrition and Health Promotion

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