ANTIOXIDANT ACTIVITIES OF SOME VEGETABLES IN EXPERIMENTAL MICES | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 2, Issue 6, June 2011, Page 283-298 PDF (1.34 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2011.81953 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. A. Hussein1; A. A. M. Yonis2; Zeinab A. Areef2 | ||||
| 1Food Industries Dept., Fac. Agric., Mans. Univ., Egypt. | ||||
| 2Home Economics Dept., Fac. Specific Education, Mans. Univ., Egypt. | ||||
| Abstract | ||||
| This study was carried out to evaluate the antioxidant (anticarcinogenic) effect of some vegetables (celery, green pepper and broccoli) to prevent the risk of precrcinogenic diets (10% oil used several times for fring) in the experimental animals. The results showed that the animals treated with vegtables exerted a positive effect on daily body weight, food conversion ratio, triglyceride, low density lipoprotein cholesterol (LDLc,) cholesterol, and total lipid. The inhibitory effect of vegetables on liver and renal function which was demonstrated by decreased concentrations of aspartate amino transferase (AST), (ALT), uric acid and creatinine. It could be also shown from results that vegetables diet caused significant effect in some blood parameters and blood picture. Also, laboratory analysis had beneficial effect on relative weight of liver, spleen, kidenys and brain. The experimental rats showed different pathological changes varied from mild to sever inflammation and adenoma in different organs of spleen, brain, liver, and kidneys. From this study, it is concluded that, consumption of vegetables can lower the risk of very fried oil. | ||||
|
Statistics Article View: 89 PDF Download: 273 |
||||
