الفهرس 
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Abstract
Anemia is a medical conditions when the number of red blood cells
and Hb level is below normal. When this happens, not enough oxygen is
going to body tissues. There are many reasons for anemia and the
treatment will depend upon the cause. Iron deficiency is defined as
decreased total iron body content. Iron deficiency anemia occurs when
iron deficiency is sufficiently severe to diminish erythropoiesis and cause
the development of anemia. Iron deficiency is the most prevalent single
deficiency state on a worldwide basis. It is important economically
because it diminishes the capability of individuals who are affected to
perform physical labor, and it diminishes both growth and learning in
children. Expanding the range of bakery products in terms of producing
supplemented or dietetic products has been an increasingly important
trend in contemporary baking. Bakery products as basic and popular food
could be used in the prevention of nutritive deficiencies of many
important nutrients, by supplementing the products with biologically
valuable ingredients. Such ingredients are dried fruits in the form of
powder or cut in pieces.
The present study was carried out to investigate the effect of some
plants on rats suffering from iron deficiency anemia. The current study
was performed on a total of 70 mature albino rats weighing 150-200 g.
Rats were fed on normal (basal) ration and water as provided ad libitum.
The animals were divided into 2 groups:
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Healthy rats (n= 10 rats) as a negative control (C –ve) normal rats. Subthis
section two group:
Group (1): Rats (n=5) fed on the basal diet only as a negative control
(C –ve1) normal rats for 28 days in section no pate .
Group (8): Rats (n=5) fed on bakery product (pate) only as a negative
control (C –ve2) normal rats for 28 days in section pate
Un treatment rats (n= 60 rats ) were fed on the basal diet containing
20g/kg body weight of tannic acid to induce iron deficiency anemia for
three weeks then divided into twelve group :
Group (2): Rats (n=5) fed on basal diet only as a positive control
(C +ve1) normal rats for 28 days.
Group (3): Rats (n=5) induced anemia by tannic acid then fed on basal
diet containing 7.5% vegetables (Spinach- Parsley- Rocket -
Celery and Lettuce).
Group (4): Rats (n=5) induced anemia by tannic acid then fed on basal
diet containing 7.5% fruits (Strawberry -Guava - Ficus - Apple
and Kiwifruit).
Group (5): Rats (n=5) induced anemia by tannic acid then fed on basal
diet containing 7.5% herbs( Lemon balm- Marshmallow-
Nettle-Horehound and Tilia).
Group (6): Rats (n=5) induced anemia by tannic acid then fed on basal
diet containing 7.5% seeds (Fenugreek-Alfalfa-Kenaf
Coriander - and sesame).
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Group (7): Rats (n=5) induced anemia by tannic acid then fed on basal
diet containing 7.5% mix of all plants.
Group (9): Healthy rats kept without any treatment as a positive control
(C +ve2 group) (rats=5) and fed on pate only for 28 days.
Group (10): Rats (n=5) were induced anemia by tannic acid then fed on
pate diet containing 7.5% vegetables.
Group (11): Rats (n=5) induced anemia by tannic acid then fed on pate
diet containing 7.5% fruits.
Group (12): Rats (n=5) induced anemia by tannic acid then fed on pate
diet containing 7.5% herbs.
Group (13): Rats (n=5) induced anemia by tannic acid then fed on pate
diet containing 7.5% seeds.
Group (14): Rats (n=5) induced anemia by tannic acid then fed on pate
diet containing 7.5% mix of all plants.
At the end of experimental period (28days), blood samples were
collected for serum separation to determine the following parameters:
Test blood picture the volume of blood cells was measured by using a
graded scale, (MCV) (MCH) (MCHC),red blood cell, white blood cells,
platelets, hemoglobin (Hb), and packed cell volume or hematocrit (HCT).
Also, serum iron, total iron binding capacity (TIBC) and tranferrin.
Serum liver enzymes (ALT, AST, ALP), Glucose, total cholesterol,
triglycerides, HDLc, LDLc VLDLc and atherogenic index (AI),
creatinine, uric acid and urea. Also, sensory evaluation of bakery was
determined. Liver, heart, spleen, kidney and lungs were removed, cleaned
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in saline solution and dried then weighed, while liver, aorta and spleen
kept in formalin solution for histopathological examination.
Results of the present study revealed the following:
1- Anemia by tannic acid caused a decrease of feed intake (FI), body
weight gain % (BWG %) and feed efficiency ratio (FER).
2- All studied group in two section (no pate and pate) revealed
significant increase in FI, BWG, and FER as compared with anemic
rats without treatment (C +ve1,2) in two section.
3- Anemic rats fed on plant mix diet in both section (no pate and pate)
recorded the best value between all groups,(for FI,BWG &FER) being
best for pate than no pate.
4- Due to anemia by tannic acid all organs was occurred atrophy.
5- As for liver weight, the best sample was vegetables group in section
no pate, while in section pate the best sample was herbs group with
non significant difference between both groups.
6- For heart weight, the best sample in two sections was fruit group in
both sections.
7- For spleen weight, the best value in two sections was for mix groups
with non significant difference between them.
8- For lung weight, the beast treatment in two sections was for vegetables
diet with non significant difference between no pate and pate sections.
9- As for kidneys weight, the best value in section no pate was for fruit
diet. While in section pate, the best value was for vegetables group
with nonsignificant difference between them.
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10- Enzymes activities of liver were raised due to anemia by tannic acid,
leading to increase of AST, ALT &ALP. Feeding on tested plants
however reversed the changes of liver enzymes activities, indicating
the improvement of liver function.
11- Anemic rats fed on mix group in two sections recorded the best value
for ALT, AST and ALP enzymes, being lowest for no pate than pate.
12- Mix plant1 diet (no pate) showed liver enzymes activities which were
even less than recorded for control (-1) group indicating better result.
13- Anemia by tannic acid reduced HDL while raised LDL, VLDL, TC,
TG &AI. On the contrary feeding on plant formula in two sections
reversed these changes.
14- Best treatment as regards HDL was mix group in two sections being
better for no pate section.
15- Vegetables group in section no pate was the best group for LDL and
TC while in section pate the best group was mix for LDL and fruits for
T.C. Pate section was better in LDL and no pate for TC.
16- Mix group showed the best treatment in two sections for HDL &AI,
being no pate for HDL and pate for AI.
17- For as VLDL seeds group was the best group in section no pate while
mix group was the best in section pate, provided that pate revealed
lowest VLDL.
18- Regarding T.G seeds group was the best group in section no pate
while fruits group was the best in section pate, and lowest TG
recorded in the former case.
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19- As for AI mix group recorded the best value in two sections it was
1.12 ±0.02 mg/dl. in section no pate while it was 0.18 ±0.02 mg/dl
in pate section; pate section indicated extremely low AI.
20- Due to anemia by tannic acid renal function recorded increase in
serum levels of creatinine, urea and uric acid. While feeding on test
vegetables reversed such a change.
21- Best effect on serum urea and creatinine was mix group in two
sections. Also, results showed that there were nonsignificant
differences between groups treatment in section no pate and pate for
creatinine, while pate section was better for urea.
22- As for uric acid the best group in section no pate was herbs it was
1.82±0.01 mg/dl while in section pate was the mix group for both
sections with nonsignificant difference between them.
23- Due to anemia by tannic acid serum glucose level raised but
conversely feeding on treatment group, especially the Mix diet in two
sections showed improvement in serum glucose level.
24- Best treatment (for serum glucose) was mix especially evident for no
pate.
25- Anemia by tannic acid recorded increase in RDW, platet, MCH,
MCV and the reverse recorded for Rbc, wbc, MCHC, HCt & Hb.
26- Herbs groups differed significantly for mix groups in two section in
case of Hb & Hct, being better for the pate section.
27- The best group among all treatment groups in two sections for Hb &
Hct was mix group. 28- Also, mix groups recorded the best treatment in two section for
MCV, MCH & MCHC.
29- As for wbc and Rbc mix group recorded the best value in two
sections .
30- Herbs group did not differ significantly from mix group in section no
pate for wbc & Rbc.
31- Regarding platet and RDW the best group was mix group in two
sections.
32- Anemia by tannic acid caused decreased in iron, ferritin and
transferritin in contrast with serum TIBC causing increased value.
33- Seeds group did not differ significantly in two sections for iron and
transferritin serum.
34- Mix group in two sections recorded the best value for serum iron and
serum ferritin.
35- For transferritin herbs group recorded the best and highest value in
section pate while mix group recorded the best value as compared
with all studies group in two sections.
36- As for TIBC serum fruit group was the best value in section no pate
while herbs group showed the best and lowest value in section pate.
37- Regarding sensory evolution, fruit diet group recorded the best group
for all sensory evolution parameter.
38- Histopathological investigation supported the biological and
biochemical changes.