الفهرس 
Causes of obesityOnly 14 pages are availabe for public view
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Abstract
Obesity is a state of excess adipose tissue mass. Although often viewed as equivalent to increase body weight, this need not to be the case-lean but very muscular individuals may be overweight by numerical standards without having increased adiposity. Body weights are distributed continuously in populations, so that choice of a medically meaningful distinction between lean and obese is somewhat arbitrary. Obesity is therefore more effectively defined by assessing its linkage to morbidity or mortality. According to the World Health Organization, there are more than one billion overweight adults in the world. At least 300 million of them are clinically obese and of these about 115 million come from developing countries. Current obesity levels range from under 5% in China, Japan and certain African nations, to over 75% in urban Samoa. But even in countries with relatively low prevalence, such as China, rates are almost 20% in some cities. Furthermore, in the past 20 years, the rates of obesity have tripled in developing countries. Egypt, a developing country, is undergoing rapid urbanization changes. This has a direct impact on its people’s dietary habits and physical activity patterns. According to national studies, it is common to skip meals and to replace them with daily snacks, and most of these snacks are high in calories and low in nutrients. So, Egypt appeared in No. 8 ranking among the countries of the world where obesity-adult prevalence rate, 30.3%. Excessive body weight is associated with various diseases, particularly cardiovascular diseases, diabetes mellitus type 2, obstructive sleep apnea, certain types of cancer, osteoarthritis and asthma. As a result, obesity has been found to reduce life expectancy. Industrialization of agriculture in the Arab world represent a large proportion of waste was estimated at 18.14 million tons per year and represent remnants of fruit and vegetables manufacture about 6.14% of this amount. Processing of fruits and vegetables are resulting in high amounts of waste materials such as peels, seeds, stones, meals etc. Disposal of these materials 85 Summary usually represents a problem that is further aggravated by legal restrictions. Plant waste is prone to microbial spoilage; therefore, drying is necessary before further exploitation. The cost of drying, storage, and transport poses additional economical limitations to waste utilization. Therefore, agroindustrial waste often is utilized as feed or fertilizer. However, demand for feed or fertilizer varies and depends on agricultural production. Moreover, valuable nutrients contained in agroindustrial wastes are lost. Thus new aspects concerning the use of these wastes as by-products for further exploitation on the production of food additives or supplements with high nutritional value have gained increasing interest because these are high-value products and their recovery may be economically attractive. It is well known that agroindustrial by-products are rich in dietary fibers, some of which contain appreciable amounts of colorants, antioxidant compounds or other substances with positive health effects, while some of them, like the oilseed meals, are rich in proteins. Some major sources of food wastes are potatoes (Solanum tuberosum L.); cauliflower (Brassica oleracea var. botrytis); onion (Allium cepa L.); mango (Mangifera indica) and some of the most popular vegetables and fruits. Many studies reported that all of the previous by-products are rich sources of bioactive compounds (vitamins: C, E and β-carotene, polyphenols, sulphur compounds, dietary fiber etc.). Varied bioactive components at different levels may be responsible for the offered health protection. A number of experiments indicate that by-products added to laboratory animals’ diet had positive effects on serum lipid profile, liver and kidney functions and serum glucose. The present work aimed to study the chemical and nutritional aspects of some common food processing by-products, potato and eggplant peels. The effectiveness of such food processing by-products in modulating obesity parameters using obese rat model was also in the scope of this study in a trial to open new avenue for extending the using of such by-products in therapeutic nutrition applications. Eggplant peel powder (EPP) and potato peel powder (PPP) were prepared and their chemical and physical properties as well as antioxidant activity were determined. 86 Summary For biological experiments, Rats (n=30 rats), 150-160g per each, were housed individually in wire cages in a room maintained at 25 ± 2 OC and kept under normal healthy conditions. All rats were fed basal diet for oneweek before starting the experiment for acclimatization. After one week period, the rats were divided into two main groups, the first group (group 1, 6 rats) still fed basal diet and the other main group (24 rats) was feed with diet-induced obesity (DIO, product no.D1245, Research Diets, Inc. NJ, for 8 weeks which classified into four sub-groups as follow: group (2), fed diet-induced obesity (DIO) as a positive control. group (3), fed DIO containing 5 % potato peel powder (PPP). group (4), fed DIO containing 5 % eggplant peel powder (EPP), group (5): fed DIO containing 5 % mixture, PPP + EPP by equal parts. At the end of experiment period, 8 weeks, blood samples were collected after 12 hours fasting using the abdominal aorta and rats were scarified under ether anesthetized. Blood samples were received into clean dry centrifuge tubes and left to clot at room temperature, then centrifuged for 10 minutes at 3000 rpm to separate the serum. Serum was carefully aspirate, transferred into clean covet tubes and stored frozen at -20oC until analysis. The obtained data