ABSTRACThe research was carried out on 50 adult albino male rats (Sprague -Dawley strain) weighing 160±7 g. 10 rats served as control negative group and 40 rats were injected with Cisplatin (7.5 mg/kg bwt, ip)

This study assayed to evaluate the effect of phenolic and flavonoids compound of banana, mango and orange peels extracts on some chemical properties of soybean and olive oils during storage period. Phenolic and Flavonoids compounds were determined by high performance liquid chromatographic method (HPLC) using ultraviolet (UV) detector set at 280 nm and 330nm, respectively. Soybean and olive oils storied (Six months) at room temperature (20 ± 2 ºC) after additional 1200 ppm banana, mango and orange peels extracts and compared with additional 200 ppm of synthetic antioxidants (BHT & BHA) The oils samples analyzed every month for acid, peroxide and iodine values during storage period. The results indicated that in the end of storage period acid and peroxide values of soybean and olive oils which treated with banana, mango and orange peels extracts (1200 ppm) were lower than other treatments , while iodine value were higher. It can be concluded that the additional of banana, mango and orange peels extracts enhanced the acid, peroxide and iodine values of soybean and olive oils in the end of storage period.

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This research was conducted to evaluate synergistic effects of red cabbage leaves either powder or methanolic extract with or without chromium on obese rats by evaluation nutritional indicators, serum lipids profiles, antioxidant enzymes, and some hepatic marker. After induction of obesity in rats by feed in high fat diet for six weeks, obese rats were randomly classified into six groups (seven rats in each) that include positive control group (basal diet), cabbage powder (15% of cabbage powder in basal diet) group, chromium (basal diet and 4.5 µg/ kg body weight/d chromium) group, cabbage extract (basal diet and 20 mg/kg/ body weight /d of cabbage extract ) group, cabbage powder + chromium (15% of cabbage powder in basal diet and 4.5 µg/ kg body weight /d chromium) group and cabbage extract + chromium (basal diet and 20 mg/kg/d of cabbage extract and 4.5 µg/ kg/d chromium) group. The experiment period was 60 days after induction of obesity. The obtained results recorded that administration of cabbage powder with chromium or cabbage extract with chromium could lower body weight gain (BWG) and feed intake (FI) and elevate feed efficiency ratio (FER) compared to positive obese control group. All treated groups showed improvement in both serum and liver lipids profiles and liver function enzymes appeared prominently in cabbage powder with chromium and cabbage extract with chromium groups compared with positive control group. It is recommended to administer red cabbage leaves or its extract with chromium as a diet for patients with obesity