الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Bioactive compounds (phenolic compound, flavonoids, tannins and glycosides) are found in many food, which played good role as antioxidant, anticancer and antimicrobial of the foods are as followes. Faba bean (Vicia faba L.): moisture, total acidity, total soluble solids, crude protein, crude fiber, fat, total sugars, reducing sugars, ash, chlorophyll a and b were determined in green, drying, germination and stewing (cooked) faba bean. Saponin content of green faba bean was 3.182 mg /100g DW, which decreased by treating and processing. The phenolic compounds of green faba bean were high and changed by drying germination and stewing . Also, the best concentration of anticancer effect led to decrease all viability to 50% (IC50) of liver cancer cell (HEPG 2) was found in green faba bean extract which reached to 12.5 µg /ml IC50 against breast cancer cell (MCF -7) was found in green faba bean (55.8 mg/ ml). Also, IC 50 of green faba bean against prostate and lung cancer were 208 and 171 mg /µl respectively. Antimicrobial effect of: Green faba bean extract led to 2 cm diameter inhibition zone of E. coli and 1.6 cm for salmonella by using 100 µl and by increasing the concentration to 200 and 400 µl led to more inhibition. Ficus sycomorus: contained 70.3, 5.46, 4.24, 3.00, 6.38, 21 and 1.35% of moisture, total acidity, crude Protein, ash crude fiber, total soluble solid and fat respectively. F. sycomorus and its jam contain iron (10.5 and 8.63 mg /100g) Also, it rich by some amino acids and contained