الفهرس 
INTRODUCTION.Only 14 pages are availabe for public view
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Abstract
Purslane (Portulaca Oleracea) is one of the most natural herbs spread into the Egyptians lands, which are widely used due to their medical characteristics.
The current study aims to evaluate the possibility of using fresh purslane in food products and its effect on obese rats. For this purpose, Five food products (salad, rice, molokhai, meat kofta and cabbage stuffed) were prepared by adding three levels from fresh purslane (10%, 15% and 20%) replacement respectively, with studying sensory properties for these products. As well as, evaluate the effect of fresh purslane on obesity rats and study the effect of the levels of fresh purslane on the percentage of body weight gain (%), food intake, feed efficiency ratio, organ weights/body weight %, serum lipid profiles, liver enzymes, kidney functions and urine oxalate of obese rats. The study included two parts:
Part one: Five food products were prepared (salad, rice, molokhai, meat kofta and cabbage stuffed) supplemented with fresh purslane (10%, 15% and 20%) replacement respectively, then they were subjected to sensory evaluations.
Part two: The biological experiment was conducted, in this study (30) female albino rats weighting (170 ±5g) were divided into two main groups: The first main group (6 rats) fed on basal diet (control negative). The second main groups (24 rats) were fed on high fat diet contents for (5 weeks), to induce obesity. After that, they were divided into four subgroups each group contain (6) rats. The first group (positive control group), and remaining three subgroups which that, fresh purslane was introduced into their food at levels of 10%, 15% and 20% replacement respectively, for (4 weeks).
At the end of the experimental period (9 weeks) weight gain, food intake, and feed efficiency ratios, serum lipid profiles (TC, TG , HDL-c and LDL-c), liver enzymes (ALT, AST and ALP), kidney functions (UN, UA and CR), determination urine oxalate and histological examination of liver and kidney tissues were also examined.
The results obtained from the sensory tests indicated that, sensory evaluation was decreased gradually with increasing the levels of fresh purslane. Generally, sensory evaluation showed an acceptance of supplemented food products (salad, rice, molokhai, meat kofta and cabbage stuffed) with 10%, 15%, 20% fresh purslane.
For the results of biological assessment, the results showed that, treated obese rats with fresh purslane led to, decrease in both of: weight gain, feed efficiency ratio, blood lipid profiles, liver enzymes (TC, TG, and LDL-c), (ALT, AST and ALP) and urea compared with the control (positive group - obese rats).But, showed significant increase (p≤0.05), in food intake and significant increase (p≤0.05), in serum (HDL-c). Meanwhile, results also showed non- significant differences in uric acid, creatinine and urine oxalate compared to the positive control group.
Microspically, examined kidney and liver showed that, the used model had no effect on kidney tissues at all (In all groups). While, liver on high fat diet (positive control group) caused significant fatty liver changes. Both (10% and 15%) fresh purslane didn’t cause any enhancement in fatty liver pattern. Contrarily, a slight recovery of fatty liver was only observed in group which treated with 20% fresh purslane.
This study therefore recommends that, adding fresh (portulaca oleracea) leaves and stem into diet for their individuals who are suffering from obesity cause its effective impact on the improvement of obesity diseases and reducing their risk.
Key Words ( not more than 10 )
fresh purslane, blood lipid profiles, liver enzymes, kidney functions and urine oxalate.