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العنوان
PREPARATION AND EVALUATION OF SOME
HEALTHY FOODS FOR ELDERLY /
المؤلف
ABD EL- KAWY,MOHAMED AWAD ABD ALLAH.
هيئة الاعداد
باحث / MOHAMED AWAD ABD ALLAH ABD EL- KAWY
مشرف / Magda Habib Allam
مشرف / Yasser Fikry Kishk
مشرف / Anaam Kamal Ahmed
تاريخ النشر
2019
عدد الصفحات
189p.:
اللغة
الإنجليزية
الدرجة
الدكتوراه
التخصص
علوم وتكنولوجيا الأغذية
تاريخ الإجازة
1/1/2019
مكان الإجازة
جامعة عين شمس - كلية الزراعة - علوم وتكنولوجيا الأغذية
الفهرس
Only 14 pages are availabe for public view

from 189

from 189

Abstract

Osteoporosis is a major health problem in postmenopausal women
due to a sharp decrease in estrogen concentration that leads to an increased rate of
bone remodeling; which is associated with both decreased bone mineral density and increased
risk of fracture. Therefore, this study was necessary designed to developed natural substance acts
as alternative to traditional hormone replacement therapy with less undesirable side effects such
as phytoestrogens compounds the same as isoflavone and lignans. To put this aim into effect,
defatted soy bean (DSB) and defatted flaxseed (DFS) as phytoestrogen sources of
isoflavone and lignans, respectively; broccoli (BR) and red cabbage (RC) as sources of antioxidant
agents; skimmed milk powder (SMP) as natural sources of calcium, besides of vitamin D were used in
this work.
Biological evaluation was carried out on ninety six aged female albino rats to investigate
whither supplementation with the aforementioned sources will improve bone health in
experimental animals. Consequence of that, eight rats were taken as an initial group, other eight
rats were hold as a normal negative control group and fed on a basal diet. The remaining eighty
rats were ovariectomized and fed on low calcium diet for 8 weeks to produce osteoporotic rats
model, 8 rats were chosen as an onset of experimental group. Also, 8 rats were kept as a positive
control group and fed on a standard diet. The reminder of osteoporotic rats were divided into 8
groups, (each of 8 rats) and fed on standard diet supplemented with: DSB (GI), DSB with BR (GII),
DSB with RC (GIII), DSB with mixture of BR and RC (GIV), DFS (GV), DFS with BR (GVI), DFS with RC
(GVII), DFS with mixture of BR and RC (GVIII). Skimmed milk powder and vitamin D were added to each
tested
group diet, the feeding period was 60 days.
At the onset and the end of experiment, rats were weighed, blood
sample were taken and serum were separated and exposed to their biochemical analysis included
minerals content such as total and ionized calcium, magnesium and phosphorus, liver and kidney
functions, antioxidant capacity, reduced glutathione, malondialdehyde, estradiol and parathyroid
hormones, and alkaline phosphatase activity. Rats were sacrificed and organs were excited and
weighed, femur and tibia bones were separated and subjected to their physical and chemical
properties.
Osteoporotic rats model rats showed decreases in body weight, an increases in relative weights of
kidney and liver and their functions, and decreases in physical and chemical properties of femur
and tibia bones, also decreases in serum and bone minerals, estradiol, alkaline phosphatase
activity, oxidative stress parameters and an increase in parathyroid hormone as a bone
marker were also found.
Feeding osteoporotic rats on the supplemented diets led to improvement in the aforementioned
parameters with different values, the best results and the highest recovery in all biochemical
analysis of rats serum, in addition to femur and tibia bones physical and chemical parameters were
found in group IV followed by group VIII compared to positive and negative control groups, these
osteoporotic rat groups which fed on either DSB or DFS with a mixture of BR and RC in addition to
SMP and vitamin D. However, group II comes in the third place which fed on
DSB with BR.
It could be concluded that the three aforementioned mixtures of
diets, may be a promising sources to produce a functional food for prevention and treatment of bone
loss and cell damage, therefore supplemented soups were prepared using these recommended mixtures
and submitted to sensory evaluation.
Key Words: Bones; Osteoporosis; Defatted soy bean; Defatted flaxseed;
Red cabbage; Broccoli; Skimmed milk.