الفهرس | Only 14 pages are availabe for public view |
Abstract Title: Chemical and biological studies using flaxseed on hypercholesterolemic rats. By: Samya Abd Allah Mohamed El-brollose For: The Degree of Ph.D.in Home Economics (Nutrition and Food Science) Hypercholesterolemia is an established risk factor for atherosclerotic cardiovascular disease (ASCVD).The National Cholesterol Education Program estimates that 65 million Americans with hypercholesterolemia could be treated with diet and exercise alone. Flaxseed is a potential component of cholesterol-reducing diet regimens.Flaxseed contains significant amounts of soluble fiber and is a rich source of both alpha-linolenic acid and phytoestrogenic ligands,which have been implicated in the prevention of ASCVD. However,flaxseed™s phytoestrogenic ligands may have undesirable hormonal effects. Flaxseed can be consumed as a diet supplement in its whole seed,powder,ground (flaxseed meal)or oil capsule form.Flaxseed also could be an ingredient in muffin,bread,and breakfast cereals.Ground flaxseed is sometimes added directly to fruit juice or yogurt. Flaxseed meal can be prepared easily at home.So,this study aimed to throw light on the chemical composition of flaxseed as well as to process some untraditional new foods from these seeds which may be prepared under home conditions or commercially such as(bakery and other oilseeds products);also this study includes investigation of biological effects of flaxseed on hypercholesterolemic rats.Chemical composition of flaxseed showed that contents of moisture was (7.06 %),protein (24.87 %),fat (39.64 %),crude fiber (8.74%), ash (3.51 %)and total carbohydrate (23.19 %).Fatty acids of flaxseed oil were palmitoleic acid (0.16%).plamitic acid (5.43%),stearic acid (3.06%),oleic acid (17.11%),linoleic acid (15.56%),linolenic acid (58.68 %).Sensory evaluation of (pan bread-pizza-tahina)showed that all were acceptable of eating qualities.Also,results showed that addition of flaxseed to wheat flour by 15%increased the protein content,fat,fiber,and ash.Meanwhile,the content of carbohydrates was decreased in the bread and pizza.Carbohydrates increased and fat decreased for tahina 50%flaxseed.Data indicated that feed efficiency ratio of rats fed on diets containing flaxseed products were higher than rats fed on diets without flaxseed and results indicated that,the diets containing flaxseed were of decreased concentration of serum total cholesterol compared to diet with no flaxseed.Flaxseed diet increased in the level of serum HDL-C while serum LDL-C and VLDL-C and CHOL/HDL and LDL/HDL ratios significantly decreased .Serum AST,ALT,ALP and total bilirubin of all treated groups were significantly decreased,also,serum urea,creatinine,uric acid were significantly lowered compared with positive control group. Keywords:Flaxseed,pan bread,margerita pizza,tahina,hypercholesterolemia,blood indexes,liver functions,kidney functions. |