Abstract The present investigation was carried on cabbage, carrot and radish to clarify their influence on feed intake, body weight and blood glucose of rats. The blood glucose was determined in the serum of rats after feeding with the vegetables as well as in the control diets. Ninety adult male rats weighing between (100 and 120 gm) were fed on the hyperlipidemic diet. Body weight gain and feed intake were calculated through the experiment. The rats were marked, randomly allocated into (11) main groups of (6) rats each with extra 24 rats. Daily administrations were continued for two successive periods (6) weeks each. In the first period one group used as control was fed the basal diet, while the other ten groups were fed the hyperlipidemic diet. Thereafter, in second period, one group of the hyperlipidemic rats was fed on hyperlipidemic diet, while the other groups were fed on hyperlipidemic diets supplemented with different levels of vegetables . Data revealed that all radish groups recorded a marked increment in blood serum glucose level, however no significant differences were noted in cabbage groups, except that for treated group fed on hyperlipidemic diet plus 1ml juice and 0.048gm dried bulk residue of cabbage / rat resulted in a significant decrease in blood glucose level of rats. However, the carrot groups did not reveal significant decrease in blood serum glucose of the rats.

Abstract The present investigation was carried on cabbage, carrot and radish to clarify their influence on feed intake, body weight and blood glucose of rats. The blood glucose was determined in the serum of rats after feeding with the vegetables as well as in the control diets. Ninety adult male rats weighing between (100 and 120 gm) were fed on the hyperlipidemic diet. Body weight gain and feed intake were calculated through the experiment. The rats were marked, randomly allocated into (11) main groups of (6) rats each with extra 24 rats. Daily administrations were continued for two successive periods (6) weeks each. In the first period one group used as control was fed the basal diet, while the other ten groups were fed the hyperlipidemic diet. Thereafter, in second period, one group of the hyperlipidemic rats was fed on hyperlipidemic diet, while the other groups were fed on hyperlipidemic diets supplemented with different levels of vegetables . Data revealed that all radish groups recorded a marked increment in blood serum glucose level, however no significant differences were noted in cabbage groups, except that for treated group fed on hyperlipidemic diet plus 1ml juice and 0.048gm dried bulk residue of cabbage / rat resulted in a significant decrease in blood glucose level of rats. However, the carrot groups did not reveal significant decrease in blood serum glucose of the rats.

Abstract Moderate food intake is one of the very important reasons for enjoying a good health and ability of working. Less eating fresh vegetables may be leading to exposure to many diseases. The present investigation was carried out in an attempt to clarify the effect of the three studied vegetables namely: cabbage, carrot, radish on histological characteristics of some organs of albino rats, namely : liver, heart, spleen and brain. The experiment included (66) males white albino rats (Sprague dawley strain) weighing between (100 and 120 gm) divided into (11) groups, 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 the basal diet, including casein (12.5%), corn oil (10%), vitamins mixture (1%), salt mixture (3.5%), cellulose (5%), choline chloride (0.2%) and corn starch (67.8%). While, the other ten groups were fed hyperlipidemic diet including (Basal diet supplemented by 10% animal fat excluding 10% corn oil plus 1% cholesterol). In the second period, one group of the hyperlipidemic rats was fed on hyperlipidemic diet supplemented with different levels of the three studied vegetables (cabbage, carrot, and radish) . Liver, heart, spleen, and brain were removed blotted on filter, immersed in (10%) neutral buffered formaline until histopathological tests were carried out. The present investigation revealed that feeding the experimental rats with the three studied vegetables resulted in histopathological changes in liver, heart, spleen and brain tissues, due to their effects on the cholesterol fractions in the experimental rats.

Abstract Moderate food intake is one of the very important reasons for enjoying a good health and ability of working. Less eating fresh vegetables may be leading to exposure to many diseases. The present investigation was carried out in an attempt to clarify the effect of the three studied vegetables namely: cabbage, carrot, radish on histological characteristics of some organs of albino rats, namely : liver, heart, spleen and brain. The experiment included (66) males white albino rats (Sprague dawley strain) weighing between (100 and 120 gm) divided into (11) groups, 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 the basal diet, including casein (12.5%), corn oil (10%), vitamins mixture (1%), salt mixture (3.5%), cellulose (5%), choline chloride (0.2%) and corn starch (67.8%). While, the other ten groups were fed hyperlipidemic diet including (Basal diet supplemented by 10% animal fat excluding 10% corn oil plus 1% cholesterol). In the second period, one group of the hyperlipidemic rats was fed on hyperlipidemic diet supplemented with different levels of the three studied vegetables (cabbage, carrot, and radish) . Liver, heart, spleen, and brain were removed blotted on filter, immersed in (10%) neutral buffered formaline until histopathological tests were carried out. The present investigation revealed that feeding the experimental rats with the three studied vegetables resulted in histopathological changes in liver, heart, spleen and brain tissues, due to their effects on the cholesterol fractions in the experimental rats.

culture in addition to life stresses changed human behavior towards food eating less fresh vegetable and fruits might be leading to exposure to many diseases as increase of cholesterol level in blood serum. Raising cholesterol level in blood serum caused many diseases as arteriosclerosis, heart diseases, obesity and diabetes mellitus. Fresh vegetables and fruits are one of the important food stuffs which protect the body against disease beside its use in the therapeutic nutrition. The present investigation was carried out in an attempt to clarify the gross chemical composition of the three studied vegetables, namely : cabbage, carrot and radish including moisture, protein, fat, carbohydrates,, crude fiber and ash contents. Meanwhile, the caloric value of these vegetables were computed. The results show that the moisture content of the three studied vegetables ranged between 85.22%-92.24%. The crude protein content of the three studied vegetables was 24.74%, 12.38%, 23.94%, for cabbage, carrot, and radish; respectively calculated on dry weight basis. The crude fat, carbohydrates, crude fiber, and ash contents were ranged between 0.045%-3.35%, 47.40%-72.87%, 5.97%-12.68% and 6.84%-15.07%; respectively for the three studied vegetables calculated on dry weight basis. The caloric value of the three studied vegetables was 327.75 k.cal/100 gm; 345.08 k.cal/100 gm, and 315.5 k.cal/100 gm for cabbage, carrot, and radish; respectively calculated on dry weight basis.

culture in addition to life stresses changed human behavior towards food eating less fresh vegetable and fruits might be leading to exposure to many diseases as increase of cholesterol level in blood serum. Raising cholesterol level in blood serum caused many diseases as arteriosclerosis, heart diseases, obesity and diabetes mellitus. Fresh vegetables and fruits are one of the important food stuffs which protect the body against disease beside its use in the therapeutic nutrition. The present investigation was carried out in an attempt to clarify the gross chemical composition of the three studied vegetables, namely : cabbage, carrot and radish including moisture, protein, fat, carbohydrates,, crude fiber and ash contents. Meanwhile, the caloric value of these vegetables were computed. The results show that the moisture content of the three studied vegetables ranged between 85.22%-92.24%. The crude protein content of the three studied vegetables was 24.74%, 12.38%, 23.94%, for cabbage, carrot, and radish; respectively calculated on dry weight basis. The crude fat, carbohydrates, crude fiber, and ash contents were ranged between 0.045%-3.35%, 47.40%-72.87%, 5.97%-12.68% and 6.84%-15.07%; respectively for the three studied vegetables calculated on dry weight basis. The caloric value of the three studied vegetables was 327.75 k.cal/100 gm; 345.08 k.cal/100 gm, and 315.5 k.cal/100 gm for cabbage, carrot, and radish; respectively calculated on dry weight basis.

ABSTRACT In the present study on effect of feeding raw wheat germ, microwave treated wheat germ, gamma irradiated wheat germ and fermented wheat germ on Interferon gamma (IFN-γ ) and Interleukin 10 (IL-10) in serum of rats were investigated. The data indicated that treated and untreated wheat germ had significant increase in (IFN-γ ) level in the serum of rats . Fermented wheat germ recorded the highest significant increase in this concept in comparison to control group. Wheat germ supplementation indicated significant changes of (IL-10) level in serum of rats in comparison to control group. Fermented wheat germ recorded the least significant decrease in (IL-10) level in serum of rats in comparison to control group. Treated and untreated wheat germ specially fermented wheat germ raised the immune system of experimental rats .On the other hand, the present study included the vitamins content (vitamins A, E, and C ) of raw ,microwave treated, gamma irradiated, and fermented wheat germ clarifying the role of each vitamin in raising the immune system.

ABSTRACT In the present study on effect of feeding raw wheat germ, microwave treated wheat germ, gamma irradiated wheat germ and fermented wheat germ on Interferon gamma (IFN-γ ) and Interleukin 10 (IL-10) in serum of rats were investigated. The data indicated that treated and untreated wheat germ had significant increase in (IFN-γ ) level in the serum of rats . Fermented wheat germ recorded the highest significant increase in this concept in comparison to control group. Wheat germ supplementation indicated significant changes of (IL-10) level in serum of rats in comparison to control group. Fermented wheat germ recorded the least significant decrease in (IL-10) level in serum of rats in comparison to control group. Treated and untreated wheat germ specially fermented wheat germ raised the immune system of experimental rats .On the other hand, the present study included the vitamins content (vitamins A, E, and C ) of raw ,microwave treated, gamma irradiated, and fermented wheat germ clarifying the role of each vitamin in raising the immune system.

ABSTRACT In the present study on effect of feeding raw wheat germ, microwave treated wheat germ, gamma irradiated wheat germ and fermented wheat germ on Interferon gamma (IFN-γ ) and Interleukin 10 (IL-10) in serum of rats were investigated. The data indicated that treated and untreated wheat germ had significant increase in (IFN-γ ) level in the serum of rats . Fermented wheat germ recorded the highest significant increase in this concept in comparison to control group. Wheat germ supplementation indicated significant changes of (IL-10) level in serum of rats in comparison to control group. Fermented wheat germ recorded the least significant decrease in (IL-10) level in serum of rats in comparison to control group. Treated and untreated wheat germ specially fermented wheat germ raised the immune system of experimental rats .On the other hand, the present study included the vitamins content (vitamins A, E, and C ) of raw ,microwave treated, gamma irradiated, and fermented wheat germ clarifying the role of each vitamin in raising the immune system.

Aim: Evaluate the effect of omega-3 fatty acids( ω−3) on serum lipids (cholesterol and triglycerides) and blood pressure level in osteoarthritis (OA)patients. Patients& Methods: 200 female OA patients from Assiut University Hospitals, were diagnosed according the American College of Rheumatology Criteria( ACR). They were submitted to socioeconomic history taking, clinical, Rheumatological examination and laboratory investigations. They were equally devided to four groups as follow: group(1): patients treated with physiotherapy only (control group). (2): patients treated with physiotherapy + omega-3 fatty acids (3capsules/day). (3): patients treated with physiotherapy + (5gm/day linseed oil). (4): patients treated with physiotherapy + (350 gm/week) fish or salamon. Statistical analysis and nutrition education were applied. Results: revealed that mean level of cholesterol was significantly reduced in the participiant OA patients at (P0.01, P0.000, P0.05) . Also serum triglycerides concentration was significantly decreased in patients taking ω−3 fatty acids as linseed oil and fish (groups 3&4).The erthrocyte sedimentation rate (ESR) was significant decreased in OA patients taking ω−3 fatty acids (groups2,3,4). Omega-3 fatty acids from capsules, or linseed oil or fish decreased the systolic blood pressure. Also it was clear that knee joints which are affected were the most common, while hip joints were the least.