الفهرس 
Measurement of overweight and obesityOnly 14 pages are availabe for public view
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Abstract
This study aimed at evaluating the effect of some herbs and spices(cinnamon, ginger and ginseng) at different ratios (3 and 5%) and mixture from them against obesity. Firstly, they were evaluated biochemically.The obtained results can be summarized as follows: A- Chemical evaluation:(1) Proximate chemical composition:Ash contents of cinnamon, ginger and ginseng were 2.617; 6.460 and 6.759 %, while fat contents were 2.995, 4.604 and 1.069%, respectively.Ginger contained higher value from protein (10.594%) and cinnamon recorded higher value from crude fiber (21.27 %), carbohydrates (88.630) and low value from available carbohydrates (67.360).(2) Some mineral contents: The contents of cinnamon from calcium, iron, magnesium, potassium and sodium were: 627.500; 11.550; 239.130; 327.560 and 161.000(mg/100g), respectively, whereas in ginger they were: 243.770; 130.400;642.750; 1663.550 and 260.500 mg/100g, respectively. The same
contents of ginseng were: 1079.710; 47.740; 771.72; 1661.970 and 149.050 mg/100g, respectively.(3) Some vitamin contents:It can be seen that ginger contained higher amounts from vitamin A(662.003 μg/100g). On the other hand, the highest amount from vitamin C was recorded in ginseng (2965.453 μg/100g) as compared to cinnamon and ginger.