R ED radish sprouts (RRS) (Raphanus sativus) are rich sources of health-promoting phytochemicals more than in its seeds.The present study aimed to evaluate the protection efficiency of red radish sprouts as hypocholesterolemic and antiobesity agents in adult females. Forty-five females with body mass index (BMI) ˃28 and aged between 25 and 40 years were randomly divided into three groups each one containing 15 females; RRS group and the controls. G1 (the first control) consumed their usual diet, while the second control group includes participants who were subjected to a low-calorie diet individually. The third group includes participants who were subjected to a low-calorie diet with RRS (100 g per day). Participants were initially submitted to anthropometric measurements (weight, body fat %, height, waist circumference, and mid-upper arm circumference ), and blood samples for analysis of serum glucose, lipid profile (total cholesterol, HDL-c, LDL-c, and triglycerides) AST, ALTand TSH levels, total protein, and serum albumin. Then the groups started the intervention protocol lasting 8 weeks. After an 8-week follow-up period, the study results showed that the consumption of RRS significantly (P ≤ 0.05) suppressed the elevations in body weight (~12 %), serum cholesterol (~27.5 % reduction), serum triglycerides (~33 % reduction), AST and ALT (~35 and 21 % reduction respectively) and glucose (~7 % reduction). This work reveals, for the first time, the hypolipidemic and antiobesity potential role of RRS in adult females.

This work focuses on studying the preparation, characterization (physical, mechanical, optical, and morphological properties as well as antioxidant and antimicrobial activities) and packaging application of chitosan (CH)-based gel films containing varying empty green pea pod extract (EPPE) concentrations (0, 1, 3, and 5% w/w). The experiments revealed that adding EPPE to CH increased the thickness (from 0.132 ± 0.08 to 0.216 ± 0.08 mm), density (from 1.13 ± 0.02 to 1.94 ± 0.02 g/cm3), and opacity (from 0.71 ± 0.02 to 1.23 ± 0.04), while decreasing the water vapour permeability, water solubility, oil absorption ratio, and whiteness index from 2.34 to 1.08 × 10−10 g−1 s−1 pa−1, from 29.40 ± 1.23 to 18.75 ± 1.94%, from 0.31 ± 0.006 to 0.08 ± 0.001%, and from 88.10 ± 0.43 to 77.53 ± 0.48, respectively. The EPPE films had better tensile strength (maximum of 26.87 ± 1.38 MPa), elongation percentage (maximum of 58.64 ± 3.00%), biodegradability (maximum of 48.61% after 3 weeks), and migration percentages than the pure CH-gel film. With the addition of EPPE, the antioxidant and antibacterial activity of the film improved. SEM revealed that as EPPE concentration increased, agglomerates formed within the films. Moreover, compared to control samples, packing corn oil in CH-based EPPE gel films slowed the rise of thiobarbituric acid and peroxide values. As an industrial application, CH-based EPPE films have the potential to be beneficial in food packaging.