الفهرس 
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Abstract
This study was conducted to through light on the confusing issue about the harm possibly arises from the high cholesterol level in egg yolk. The popular misconception that egg are bad” for man’s blood cholesterol and therefore “bad” for the heart persists among many people, and still continues to influence the advice of some health professionals .This myth prevails despite evidence to show that the effects of cholesterol-rich foods on blood cholesterol are small and clinically insignificant, also prevails in the face of introvertable fact that changes in dietary saturated faty acids (SFA) which are low in egg yolk are the causative of hypercholesterolemia. To clear on this problem 40 Sprague Dawley male albino rats were used. Twenty rats were left healthy, while others 20 rats were inflicted with hypercholesterolemia by feeding on high-fat diet (10% sheep tail fat tissues) plus 1.5% cholesterol and 0.2% bile salt for 3 week. Healthy and hypercholesterolemic rats (190+- 59) were divided on 8 groups as follows: 4 Healthy groups (5 rats each) fed on plain basal diet, basal diet plus( 50g herbs mix), basal diet plus 100g egg yolk, or basal diet plus 50g herbs mix + 100g egg yolk. 4 hypercholesterlemic rats (5 rats each). Were fed exactly as for above healthy rats,. the feeding trial continued for 28 days. Herbs mix composed of equal proportions of mustard seeds, soybeans, artichoke, carrot, onions, garlic, flaxseeds and apple peels. Plants were dried in vacuum oven at the 40C, then powdered before use. Rats were fasted overnight, anesthetized (under ether), then sacrificed. Blood samples centrifuged and serum (a swell whole blood) samples were analyzed for the following: TC. TG, VLDL , HDL, LDL, AI “VLDL + LDL / HDL”, AST, ASP/ALT ratio, BUN creatinine, uric acid, serum glucose, complete blood count (CBC). Histopathological investigation carried out for internal organs including aorta, kidney and liver. The results arrived at revealed the following: (1) The lipids profile of serum including TC, TG, VLDL, HDL,LDL and AT revealed no undesirable effect of feeding on egg yolk for continued 28 days. In particular TC, TG, HDL, VLDL & AI showed no pronounced changes. On The other side such parameters sometimes not only did not change, but also improved when egg yolk diets consumed. Herbs mix revealed distinct improvement in lipids profile parameters, which were deteriorated by high-fat cholesterol diet consumption. (2) Hypercholesterolemia (feeding on high-fat + 1.5% cholesterol diet) revealed pronounced side effect represented by the rise of liver enzymes activities. Herbs mix ameliorated such changes. Feeding on egg yolk diet showed some decreases of liver enzymes activities, and in particular in the atherogenic index (AI) confirming the beneficial of egg yolk consuming. (3) As for the Kidneys function, consumption of egg yolk, was either of negligible ellect, or sometimes accompanied by improvement of serum BAN, creatinine and uric acid. On the other hand induced hypercholesterolemic (without egg yolk consumption) by high-fat + 1.5% cholesterol intake raised renal function parameters, which was improved by feeding with the herbs mix.
(4) Hypercholesterolemia by feeding on animal fat (high - fat + 1.5% cholesterol diet) raised the serum glucose which was reduced by feeding on the herbs mix Egg yolk diets did not raise the serum glucose, on the contrary, slight decrease of serum glucose concentration sometimes recorded. Complete blood count (CBC) analysis did not reveal any undesirable changes due to egg yolk consumption.Histopathological investigation confirmed mostiy the biochemical analyses.