The present investigation was carried out in an attempt to assess the effect of nutrition with treated mung bean seeds of Kawmy variety on triglyceride cholesterol fractions levels in albino rats; namely: total cholesterol, HDL-cholesterol, LDL-cholesterol in the blood serum of the experimental albino rats after feeding with the six studied mung bean treatments. Such treatments were raw, soaked, germinated, raw-cooked, soaked-cooked and germinated-cooked mung bean. The experiment included (40) males white albino rats (Sprague dawley strain) weighing between 100 – 120 g divided into 8 groups with every groups included 5 rats. Rats were housed individually in wire cages under the normal laboratory conditions and fed on the basal diet for a week as adaptation period. Daily administrations continued for 7 weeks. One group was used as control and the second group (diabetic) was fed the basal diet, including casein (11.36%), salt mixture (4%), vitamin mixture (1%), corn oil (5%) and corn starch (78.64%). While the other seven groups were injected intramuscularly with aloxan (Sigma, Chemical Company Lot 110H3367 for laboratory only) in a single dose of 170 mg/kg body weight. The drug was dissolved in distilled water. While the six groups were fed treated mung bean including (raw, soaked, germinated, raw-cooked, soaked cooked and germinated-cooked). Blood samples were collected from the retro orbital sinus under rat eye in a clean sterile centrifuge tube containing heparin (10.0 Iu/ml.) as anticoagulant. Samples were tightly kept in a sealed aliquot tubes at – 20oC until biochemical assays of triglycerides, cholesterol, HDL and LDL in blood serum of experimental animals. The data revealed that there were significant there were significant differences between (8) studied groups in serum triglycerides at (P 0.01). The least decrement value was observed in group (2) diabetic group fed on basal diet recording 84.872.77 mg / dl while group (3) diabetic group fed on germinated mung bean recording 14.451.02 mg / dl. There were significant differences between (8) studied groups in serum total cholesterol at (P 0.01). The most effective group in decreasing blood serum total cholesterol was group (3) diabetic group fed on germinated mung bean recording 73.363.21 mg / dl decrement. However, the least decrement value was observed for group (2) diabetic group fed on basal diet recording 105.422.69 mg / dl. There were significant differences between (8) studied groups in serum HDL-cholesterol group (6) diabetic group fed on soaked-cooked mung bean recording an increasing blood serum HDL in the experimental animals was 59.503.32 mg / dl increment by the end of feeding experiment. However, the least decrement value was observed for group (7) diabetic group fed on raw-cooked recording 55.043.16 mg / dl. There were significant differences between (8) studied groups in serum LDL-cholesterol. Group (2) diabetic group fed on basal diet recording 25.721.43 mg / dl was the highest rate of decrement in blood serum LDL in the experimental animals. However, the least rate of decrement was observed for group (5) diabetic group fed on germinated-cooked mung bean recording 19.080.47 mg / dl.

The present investigation was carried out in an attempt to assess the effect of nutrition with the two studied mushroom varieties namely. (Agaricus bisporus} and (Pleurolus ostreatus) on triglycerides and cholesterol fractions levels in albino rats, namely: total cholesterol, HDL-cholestcrol, LDL-cholesterol and glucose content in the blood serum of the experimental albino rats after feeding with the four studied mushroom varieties such 10% (Agaricus bisporus), 10% (Pleurotus ostreatus), 5% (Agaricus bisporus) and 5% (Pleurotus ostreatus). The experiment included (56) males white albino rats (Sprague dawley strain) weighing between (100 120 g) divided into 6 groups with every group included 6 rats. Rats were housed individually in wire cages under the normal laboratory conditions and fed on the basal diet for a week as adaptation period. Daily administrations were continued for two successive periods (6) weeks each. In the first period one group was used as control and was fed on basal diet, including casein (12.5%), corn oil (10%). vitamin mixture (1%K salt mixture (3.5%), cellulose (5%). choline chloride (0.2%) and corn starch (67.8%). While, the other five groups were led hyperlipidemic diet including (basal diet supplemented by 10% animal fat excluding 10% corn plus 1% cholesterol). In the second period, one group of hyperlipidiemic rats was fed on hyperlipidemic diet supplemented with different levels of the two studied mushroom varieties (Agaricus bisporus) and (Pleurotus ostreatus). Blood samples were collected from the retro-orbital sinus under rat eye in a clean sterile centrifuge tube by the end of the experiment.

The present study was carried out in an attempt to assess the proximate composition, mineral composition and nutritive value of two edible mushrooms namely: (Agaricus bisporus) and (Pleurotus ostreatus). The gross chemical composition of the two mushrooms genera showed that mushrooms (Agaricus bisporus) and (Pleurotus ostreatus) were rich sources of proteins and fibers (48.30%, 52.27%), (26.33%, 21.46%) on dry weight basis; respectively. While moisture content, fat, ash and carbohydrates were relatively low (5.8%, 9.6%), (0.96%, 0.86%), (10.93%, 9.85%) and (13.48%, 15.56%); respectively. (Agaricus bisporus) and (Pleurotus ostreatus) contained (46.75, 158.20), (4.80, 11.05), (24.30, 11.05), (37.50, 44.65), (0.10, 0.10), (2.10, 1.60), (0.10, 0.35) and (0.15, 0.09) mg/100 g samples of Fe, Mn, Cu, Zn, Na, K, Ca and Mg; respectively. The data revealed that mushrooms are considered as a rich source of essential amino acids especially leucine, lysine. phenylalanine, threonine, tryptophan and valine in both (Agaricus bisporus) and (Pleurolm ostreatus) mushrooms recording (1.86, 1.82), (1.88, 1.42), (1.56, 1.50), (1.36, 1.38), (1.43, 0.87) and (1.62, 1.52); respectively. The protein efficiency ratio (PER) of (Agaricus bisporus) mushroom recorded slight increase than (Pleurotus ostreatus) mushroom, while the Biological Value (BV) had almost the same value for both genera. The data revealed that the lipid extracted from (Agaricus bisporus) and (Pleurotus ostreatus) contained more amounts of the unsaturated than the saturated fatty acids

The present study was carried out in an attempt to assess the proximate composition, mineral composition and nutritive value of two edible mushrooms namely: (Agaricus bisporus) and (Pleurotus ostreatus). The gross chemical composition of the two mushrooms genera showed that mushrooms (Agaricus bisporus) and (Pleurotus ostreatus) were rich sources of proteins and fibers (48.30%, 52.27%), (26.33%, 21.46%) on dry weight basis; respectively. While moisture content, fat, ash and carbohydrates were relatively low (5.8%, 9.6%), (0.96%, 0.86%), (10.93%, 9.85%) and (13.48%, 15.56%); respectively. (Agaricus bisporus) and (Pleurotus ostreatus) contained (46.75, 158.20), (4.80, 11.05), (24.30, 11.05), (37.50, 44.65), (0.10, 0.10), (2.10, 1.60), (0.10, 0.35) and (0.15, 0.09) mg/100 g samples of Fe, Mn, Cu, Zn, Na, K, Ca and Mg; respectively. The data revealed that mushrooms are considered as a rich source of essential amino acids especially leucine, lysine. phenylalanine, threonine, tryptophan and valine in both (Agaricus bisporus) and (Pleurolm ostreatus) mushrooms recording (1.86, 1.82), (1.88, 1.42), (1.56, 1.50), (1.36, 1.38), (1.43, 0.87) and (1.62, 1.52); respectively. The protein efficiency ratio (PER) of (Agaricus bisporus) mushroom recorded slight increase than (Pleurotus ostreatus) mushroom, while the Biological Value (BV) had almost the same value for both genera. The data revealed that the lipid extracted from (Agaricus bisporus) and (Pleurotus ostreatus) contained more amounts of the unsaturated than the saturated fatty acids

The Carob is the fruit of an evergreen (Ceratonia Siliqua L.) cultivated in the Mediterranean area. The pulp represents 90% of the fruit. It has a high content of sugars and tannins and low contents of protein and fat. Carob powder or syrup is used as an ingredient in cakes and cookies and chocolate substitute. Carob powder contained high levels of carbohydrates (75.92%), (6.34% protein) and low level of fat (1.99%). The crude fiber content recorded 7.30%. Carob powder was rich source of Fe, Ca, Na, K, P and S as well as E, D, C, Niacin, B6 and folic acid. Carob powder consisted of 11 phenolic compound. Pyrogallol, catechol, chlorogenic and protocatechuic recorded the highest values, while coumarin, cinnamic, ferulic, gallic acid and vanillic recorded the least values of the phenolic compounds. Carob powder oil consisted of 17 fatty acids, but consisted mainly of four fatty acids namely: oleic, linolic, palmitic and stearic acids recording 40.45%, 23.19%, 11.01% and 3.08%, respectively. Carob powder is acclaimed ingredient with a marked nutritional value due to its high dietary fiber and phenol compounds. The soluble fibers exert a preventative role against heart disease and lowering serum cholesterol.

The Carob is the fruit of an evergreen (Ceratonia Siliqua L.) cultivated in the Mediterranean area. The pulp represents 90% of the fruit. It has a high content of sugars and tannins and low contents of protein and fat. Carob powder or syrup is used as an ingredient in cakes and cookies and chocolate substitute. Carob powder contained high levels of carbohydrates (75.92%), (6.34% protein) and low level of fat (1.99%). The crude fiber content recorded 7.30%. Carob powder was rich source of Fe, Ca, Na, K, P and S as well as E, D, C, Niacin, B6 and folic acid. Carob powder consisted of 11 phenolic compound. Pyrogallol, catechol, chlorogenic and protocatechuic recorded the highest values, while coumarin, cinnamic, ferulic, gallic acid and vanillic recorded the least values of the phenolic compounds. Carob powder oil consisted of 17 fatty acids, but consisted mainly of four fatty acids namely: oleic, linolic, palmitic and stearic acids recording 40.45%, 23.19%, 11.01% and 3.08%, respectively. Carob powder is acclaimed ingredient with a marked nutritional value due to its high dietary fiber and phenol compounds. The soluble fibers exert a preventative role against heart disease and lowering serum cholesterol.

The Carob is the fruit of an evergreen (Ceratonia Siliqua L.) cultivated in the Mediterranean area. The pulp represents 90% of the fruit. It has a high content of sugars and tannins and low contents of protein and fat. Carob powder or syrup is used as an ingredient in cakes and cookies and chocolate substitute. Carob powder contained high levels of carbohydrates (75.92%), (6.34% protein) and low level of fat (1.99%). The crude fiber content recorded 7.30%. Carob powder was rich source of Fe, Ca, Na, K, P and S as well as E, D, C, Niacin, B6 and folic acid. Carob powder consisted of 11 phenolic compound. Pyrogallol, catechol, chlorogenic and protocatechuic recorded the highest values, while coumarin, cinnamic, ferulic, gallic acid and vanillic recorded the least values of the phenolic compounds. Carob powder oil consisted of 17 fatty acids, but consisted mainly of four fatty acids namely: oleic, linolic, palmitic and stearic acids recording 40.45%, 23.19%, 11.01% and 3.08%, respectively. Carob powder is acclaimed ingredient with a marked nutritional value due to its high dietary fiber and phenol compounds. The soluble fibers exert a preventative role against heart disease and lowering serum cholesterol.

The present investigation was carried out in an attempt to assess the effect of cinnamon and ginger on serum glucose, triglycerides and cholesterol fractions levels. Ninety male Sprague-Dawley rats weighting 120±5 g and divided into two groups. The first groups negative control group consisted of (10) rats fed on basal diet. The second main group consisted of (80) rats were injected intraperitoneal with alloxan monhydratein single dose (150 mg / kg) body weight and reclassified into eight sub groups (10 rats each). Subgroup (1), diabetic group was fed on basal diet only control positive group, subgroup (2), diabetic group was fed on basal diet plus 5% cinnamon, subgroup (3), diabetic group was fed on basal diet plus 10% cinnamon, subgroup (4), diabetic group was fed on basal diet plus 5% ginger, subgroup (5), diabetic group was fed on basal diet plus 10% ginger, subgroup (6), diabetic group was fed on basal diet plus 5% of both cinnamon and ginger, subgroup (7) diabetic group was fed on basal diet plus 10% of both cinnamon and ginger, subgroup (8) diabetic group was fed on basal diet plus (10 mg Atorvastatin + 30 mg Gliclagide). The study was assigned for six weeks. At the end of the experimental period rats were fasted over night before sacrificing, blood was collected then centrifuged to separate the serum. The results revealed that feeding rats on cinnamon, ginger and their combinations led to significant decreased in serum glucose, total cholesterol, triglycerides, LDL-cholesterol, VLDL-cholesterol and increased HDL-cholesterol. The best improvement was subgroup (8) diabetic group was fed on basal diet plus (10 mg Atorvastatin + 30 mg Gliclagide) followed by subgroup (7) diabetic group was fed on basal diet plus 10% of both cinnamon and ginger, then subgroups (3) and (5) namely diabetic group was fed on basal diet plus 10% cinnamon and diabetic group was fed on basal diet plus 10% ginger. Therefore, this study recommended that the daily intake of cinnamon and ginger as a drink may be useful in the management of diabetes and improve serum levels of glucose and lipid profile.

The present investigation was carried out in an attempt to assess the effect of cinnamon and ginger on serum glucose, triglycerides and cholesterol fractions levels. Ninety male Sprague-Dawley rats weighting 120±5 g and divided into two groups. The first groups negative control group consisted of (10) rats fed on basal diet. The second main group consisted of (80) rats were injected intraperitoneal with alloxan monhydratein single dose (150 mg / kg) body weight and reclassified into eight sub groups (10 rats each). Subgroup (1), diabetic group was fed on basal diet only control positive group, subgroup (2), diabetic group was fed on basal diet plus 5% cinnamon, subgroup (3), diabetic group was fed on basal diet plus 10% cinnamon, subgroup (4), diabetic group was fed on basal diet plus 5% ginger, subgroup (5), diabetic group was fed on basal diet plus 10% ginger, subgroup (6), diabetic group was fed on basal diet plus 5% of both cinnamon and ginger, subgroup (7) diabetic group was fed on basal diet plus 10% of both cinnamon and ginger, subgroup (8) diabetic group was fed on basal diet plus (10 mg Atorvastatin + 30 mg Gliclagide). The study was assigned for six weeks. At the end of the experimental period rats were fasted over night before sacrificing, blood was collected then centrifuged to separate the serum. The results revealed that feeding rats on cinnamon, ginger and their combinations led to significant decreased in serum glucose, total cholesterol, triglycerides, LDL-cholesterol, VLDL-cholesterol and increased HDL-cholesterol. The best improvement was subgroup (8) diabetic group was fed on basal diet plus (10 mg Atorvastatin + 30 mg Gliclagide) followed by subgroup (7) diabetic group was fed on basal diet plus 10% of both cinnamon and ginger, then subgroups (3) and (5) namely diabetic group was fed on basal diet plus 10% cinnamon and diabetic group was fed on basal diet plus 10% ginger. Therefore, this study recommended that the daily intake of cinnamon and ginger as a drink may be useful in the management of diabetes and improve serum levels of glucose and lipid profile.

The core object of this research was to determine effect of dietary chia seeds (Salavia hispanica l.) powder intake on the hormonal balance in experimental female rats. The present study was performed on twenty five female rats of Sprague Dawley strain which were divided into 5 groups (five rats in each group) as follow: The first group (group 1) aged between 7- 9 weeks as negative control group and fed on basil diet. The other four groups aged between 19–21 weeks and weighed from 200 to 205 g, group 2 was a positive control group and fed on basil diet while groups 3, 4 and 5 fed on basil diet with chia seeds powder in percent 5, 10, 15 g/kg diet for 8 weeks. At the end of the experiment period serum samples were collected to determine serum lipids profile and sexual hormone profile. Results showed that feeding on chia seeds powder lead to significant (P≤0.05) decrease in serum blood lipid level, estrogen, follicle stimulating hormone (FSH), luteinizing hormone (LH) and progesterone (P4). On contrast results showed significant (P≤0.05) increase in testosterone hormone concentration in serum. Thus, results of this study recommend that women could use chia seeds in diet because they contain high amount of protein, phenolic, poly unsaturated fatty acids which contribute to weight loss and more sexual hormonal balance.