نوع المستند : مقالات علمیة محکمة
المؤلفون
قسم علوم الاغذية بکلية الزراعة - جامعة الزقازيق
10.21608/mbse.2025.366418.1590
المستخلص
Over the past few decades, numerous researchers have become interested in natural food additives and their potential advantages in producing safe and nutrient-dense food. A nutrient-dense food with many health advantages is sugar beetroot leaves. Assessing the chemical and sensory properties of pizza supplemented with 3, 6, and 9% of sugar beetroot leaves powder (SBLP) was the main goal of the current study. Furthermore, effect of pizza fortified with 3 and 6% SBLP was examined as a possible inhibitor of agents that cause hypercholesterolaemia in obese rats. The results of this study, it was found that pizza fortification effectively increased protein, ash, fiber, phenolic content and antioxidant activity. Pizza enhanced with 9% SBLP exhibited the lowest sensory characteristics when compared to control pizza. The concentrations of HDL, total protein, TAC, SOD and CAT significantly increased while those of glucose, leptin, LDL, cholesterol, triglycerides, AST, ALT, creatinine, urea and malondialdehyde significantly decreased in G4 and G6 treated with, 6% SBLP, and 6% SBLP-pizza compared to the positive control group. Also, G4 and G6 showed the most significant reductions in atherogenic index and provided the highest percentage of protection (74.13% and 60.76%, respectively). The findings showed that in hyperlipidaemic rats, SBLP and pizza supplemented with SBLP enhanced the functioning of the kidney and liver. Histopathological analysis confirmed the protective effects of SBLP on pancreas, liver, kidney and heart tissues. Thus, these findings revealed SBLP's ability to shield rats from hyperlipidaemia.
الكلمات الرئيسية
الموضوعات الرئيسية
)
مشاهدة على SCiNiTO