مدى إمکانیة استخدام الرجلة الطازجة فی علاج فئران التجارب المصابة بالسمنة

Abstract

The current study aims to evaluate the possibility of using fresh purslane in the treatment of obesity, and for this purpose, five food products (salad, rice, Molokai, meat kofta and cabbage stuffed) were prepared by adding different levels of fresh purslane (10%, 15% and 20%) replacement respectively with studying sensory properties for these products. Thirty female albino rats 0f Sprague Dawley strain (weighting 170±5g) were divided into five groups (6rats each). Six rats served as negative control (-ve) group and 24 rats were fed on the high fat diet contents for five weeks to induce obesity. Then, rats reclassified into positive control (+ve) group and 3 treated rat groups which fed , fresh purslane at levels of 10%, 15 % and 20%, in diet respectively .The treatment period was designed for 4 weeks. The results of the sensory tests of food products which supplemented with fresh Purslane (10%, 15% and 20%) showed a high degree of good acceptance of these fortified products. The results 0f biochemical changes revealed that, there was a significant decrease(p≤0.05) in weight gain%, cholesterol(TC), low density lipoprotein cholesterol(LDLc),alkaline phosphatase(ALP) and urea in all treated rat groups compared with positivecontrol(+ve) group. The biochemical results were accompanied with histopathological alterations in liver tissue. The best treatments were consumption of 20% of fresh purslane which had the best nutritional and biochemical results and improved the induced degenerative histopathological changes ,This study concluded that administration of fresh purslane showed effect in improvement side effects of obesity on healthy status and liver tissue .It can be recommends that, adding fresh purslane into diet for their individuals who are suffering from obesity cause its effective impact on the improvement of obesity status and reducing their risk.