Experiments Confirming the Food Restricting Properties of Jojoba | ||||
| Egyptian Journal of Chemistry and Environmental Health | ||||
| Volume 1, Issue 1, November 2015, Page 52-63 PDF (262.59 K) | ||||
| Document Type: Scientific and Research | ||||
| DOI: 10.21608/ejceh.2015.232172 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Hanan M Sobhy  ; Mogda K Mansour; Maha M Elkholy
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| Biochemistry, Toxicology and Feed Deficiency Dep.-AHRI | ||||
| Abstract | ||||
| After the oil has been extracted from the jojoba nuts, the residual flour still contains about 30% of proteins. Therefore, it was investigated in the seventies and eighties if this flour could serve as a venerable food substitute for humans and/or animals in the semi-arid areas, comparable with soy in the oriental countries. However, animals showed severe growth retardation and research was stopped until later research revealed strong biological activities towards certain jojoba flour compounds. In addition, control of food intake and weight gain of animals is also important but also in the world of animals control on food intake and weight gain is important. There are several applications in the meat industry where for eg. methods are needed to limit broiler breeder pullets in their food intake in order to avoid bone malformation, high mortality rates and excessive fat accumulation. A useful autonomous limitation of the food intake could be achieved by supplementation of 4% de-oiled jojoba flour to the standard ration of broiler breeder pullets. In addition, the supplementation of simmondsin to pet food will also be appreciated by the pet-owner not only for financial reasons, but because it will also increase the lifetime of his loyal companion. Although an efficient food restriction without the feeling of hunger can be obtained, some of the observed negative effects should be taken seriously in consideration. The earlier described growth retardation and strong repression of the fertile capacities is NOT due to the food restricting properties of the dimethyl simmondsin but mainly to angiogenesis inhibiting properties of other simmondsin derivate present in jojoba flour. Whereas the food restricting properties have been exclusively attributed to Dimethyl simondsine, the angiogenesis inhibiting properties are induced by the desmethyl- and didesmethyl simmondsins (and their ferulates). | ||||
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