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العنوان
Utilization of some plant by-products and herbs for the production of functional bakery products and study their effects against hepatotoxicity in rats =
المؤلف
Fathalla, Mohamed Abd El-Ghany El-Sayed.
هيئة الاعداد
باحث / محمد عبد الغني السيد فتح الله
مشرف / اميمة السيد شلتوت
مشرف / انتصار عبد المحسن الدفراوى
مشرف / مختار ابراهيم يوسف
الموضوع
functional bakery - production. functional bakery - effect.
تاريخ النشر
2019.
عدد الصفحات
ix,98,5p. :
اللغة
الإنجليزية
الدرجة
الدكتوراه
التخصص
علوم وتكنولوجيا الأغذية
الناشر
تاريخ الإجازة
25/2/2020
مكان الإجازة
جامعة الاسكندريه - كلية الزراعة ساباباشا - علوم الاغذية
الفهرس
Only 14 pages are availabe for public view

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from 128

Abstract

The liver plays an astonishing array of vital functions in the maintenance, performance and regulating homeostasis of the body. It remains one of the serious health problems. Certain medicinal agents, when taken in overdoses and sometimes even when introduced within therapeutic ranges, may injure the organ. Chemicals that cause liver injury are called hepatotoxins. Treatment of diseases associated with the liver is crucial and must be done with proper and extensive care. Diclofenac Sodium (DS) is a non-steroidal anti-inflammatory drug that is used for the treatment of mild-to-moderate pain, fever, and inflammation, however, increased doses for longer interval leads to a broad spectrum of liver damage ranging from asymptomatic, transient, hyper transaminasemia to fulminant hepatic failure, so there is a great demand for the development of an efficient hepatoprotective drug from the natural resource.
Purslane (Portulaca oleracea L.) contains numerous bio-protective compounds such as antioxidants and vitamins, omega-3 fatty acids, essential amino acids and several minerals. It has been observed that purslane had a wide range of pharmaceutical importance. Research reports indicated the powerful pharmaceutical activities of purslane being anti-inflammatory, protects against the reproductive toxicity, hypolipidemic effect, antioxidant and lots of other accounted natural manners. All parts of fig (Ficus carica L.) possess nutritive value and medicinal properties. Reports showed that fig leaf contained a considerable amount of flavonoids. Leaf juice is used for treatment of a variety of diseases, hypoglycaemic and hepatoprotective activity.