Home Articles List Article Information
Journal of Food and Dairy Sciences
Journal Archive
Volume Volume 15 (2024)
Volume Volume 14 (2023)
Volume Volume 13 (2022)
Volume Volume 12 (2021)
Volume Volume 11 (2020)
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 03 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Volume Volume 34 (2009)
Volume Volume 33 (2008)
Volume Volume 32 (2007)
Volume Volume 31 (2006)
Volume Volume 30 (2005)
Volume Volume 29 (2004)
Volume Volume 28 (2003)
Volume Volume 27 (2002)
Volume Volume 26 (2001)
Volume Volume 25 (2000)
Hussein, M., Yonis, A., Areef, Z. (2011). ANTIOXIDANT ACTIVITIES OF SOME VEGETABLES IN EXPERIMENTAL MICES. Journal of Food and Dairy Sciences, 2(6), 283-298. doi: 10.21608/jfds.2011.81953
M. A. Hussein; A. A. M. Yonis; Zeinab A. Areef. "ANTIOXIDANT ACTIVITIES OF SOME VEGETABLES IN EXPERIMENTAL MICES". Journal of Food and Dairy Sciences, 2, 6, 2011, 283-298. doi: 10.21608/jfds.2011.81953
Hussein, M., Yonis, A., Areef, Z. (2011). 'ANTIOXIDANT ACTIVITIES OF SOME VEGETABLES IN EXPERIMENTAL MICES', Journal of Food and Dairy Sciences, 2(6), pp. 283-298. doi: 10.21608/jfds.2011.81953
Hussein, M., Yonis, A., Areef, Z. ANTIOXIDANT ACTIVITIES OF SOME VEGETABLES IN EXPERIMENTAL MICES. Journal of Food and Dairy Sciences, 2011; 2(6): 283-298. doi: 10.21608/jfds.2011.81953

ANTIOXIDANT ACTIVITIES OF SOME VEGETABLES IN EXPERIMENTAL MICES

Article 2, Volume 2, Issue 6, June 2011, Page 283-298  XML PDF (1.34 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2011.81953
View on SCiNiTO 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: 100
PDF Download: 331