Saleh, M., Mohamed, E., Doeidar, M. (2008). A COMPARATIVE BIOLOGICAL STUDY, RELATED TO THE THERAPEUTICALLY EFFECTS OF PAN BREAD PROVIDED WITH SOME NATURAL FOODSTUFFS UTILIZED, ON THE EXPERIMENTAL RATS. Journal of Food and Dairy Sciences, 33(1), 331-343. doi: 10.21608/jfds.2008.124714
M. A. M. Saleh; Ebtesam A. Mohamed; Mona M. M. Doeidar. "A COMPARATIVE BIOLOGICAL STUDY, RELATED TO THE THERAPEUTICALLY EFFECTS OF PAN BREAD PROVIDED WITH SOME NATURAL FOODSTUFFS UTILIZED, ON THE EXPERIMENTAL RATS". Journal of Food and Dairy Sciences, 33, 1, 2008, 331-343. doi: 10.21608/jfds.2008.124714
Saleh, M., Mohamed, E., Doeidar, M. (2008). 'A COMPARATIVE BIOLOGICAL STUDY, RELATED TO THE THERAPEUTICALLY EFFECTS OF PAN BREAD PROVIDED WITH SOME NATURAL FOODSTUFFS UTILIZED, ON THE EXPERIMENTAL RATS', Journal of Food and Dairy Sciences, 33(1), pp. 331-343. doi: 10.21608/jfds.2008.124714
Saleh, M., Mohamed, E., Doeidar, M. A COMPARATIVE BIOLOGICAL STUDY, RELATED TO THE THERAPEUTICALLY EFFECTS OF PAN BREAD PROVIDED WITH SOME NATURAL FOODSTUFFS UTILIZED, ON THE EXPERIMENTAL RATS. Journal of Food and Dairy Sciences, 2008; 33(1): 331-343. doi: 10.21608/jfds.2008.124714
A COMPARATIVE BIOLOGICAL STUDY, RELATED TO THE THERAPEUTICALLY EFFECTS OF PAN BREAD PROVIDED WITH SOME NATURAL FOODSTUFFS UTILIZED, ON THE EXPERIMENTAL RATS
1Food Technology Research Institute, Special Food & Nutrition Dept.
2Cairo University, Faculty of Agric., Biochem. Dept.
3Food Technology Research Institute, Bread & Pastries Dept.
Abstract
To understand the link between some nutritional diseases and different natural sources of carbohydrates, formulated pan bread (control) was prepared and investigated in a comparative study with other formulae in which an acceptable amount of foodstuffs was introduced. These suggested foodstuffs, 3% of individual dried orange albedo layer, dried apple, dried carrot and pure citrus pectin or 1.5% of pure apple pectin, were fed to experimental rat groups, in a feeding period consisting of two stages, in addition to the other three groups. The first group was fed on basal diet and the second was fed on a hypercholesterolemic diet all around the assay period. The third group and the other six groups were fed on a hypercholesterolmic diet for 2 wk (the first stage) then completed in the second period (4 wk) by feeding the former groups on the basal diet and the latter groups on the suggested diets.
Assaying some biological parameters showed that consumption of the tested diets was associated with a significant effect on the biological tests compared to the basal diet, the hypercholesterolmic diet, control pan bread and that containing pure pectin. In general, the daily body weight gain and organs weight seemed to be lower than those of the rats fed on the hypercholesterolmic diets. Blood cholesterol fractions, TC, LDL and vLDL, blood glucose, triglycerides (TG) and liver function (GPT and GOT) were also reduced at the mid and end of the second stage. On contrary, there was a significant increment in both of HDL and feces weight around the same stage, confirming the dietary benefits achieved by the suggested diets in the current study.
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