Oxidative stress plays a pathological role in the development of various diseases including obesity. Systemic oxidative stress results from an imbalance between oxidants derivatives production and antioxidants defenses. The present study aims to investigate the oxidative stress and antioxidant defense system status in obese rats feeding some selected food processing by-products applied in bread. Forty two (140±10g per each) were divided into two main groups, the first group (Group 1, 6 rats) still fed on basal diet and the other main group (36 rats) was feed with diet-induced obesity (DIO) for 8 weeks which classified into sex sub groups as follow: group (2), fed on DIO as a positive control; groups (3-7), fed on DIO containing 5 % potato peel powder (PPP), cauliflower leaves powder (CLP), red onion skin powder (ROSP), mango peel powder (MPP) and their mixture, respectively. At the end of the experiment (8 weeks), rats of the obese group recorded 148.70% of the normal group for the BW. Biochemical analysis data indicated that obesity induced a significant increased (p≤0.05) in plasma oxidants concentration (TBARS, 41.95%; NO 2 , 31.02% and NO2/NO3, 26.45%) and significant decreased (p≤0.05) in plasma non-enzymes antioxidant (GSH, 30.83% and GSSG, 11.27%), plasma antioxidant vitamins (vitamin A, 27.43%; vitamin C, 20.98% and vitamin E, 31.50%) as well as RBC's antioxidant enzymes (GSH-Px, 37.66%; GSH-Rd, 28.66%; CAT, 19.51% and SOD, 25.26%) as a percent of normal

The present study aims to investigate the effectiveness of selected food processing by-products mixed in loaves bread in modulating obesity parameters and its complications in obese rats. Forty two (160-170g per each), were divided into two main groups, the first group (Group 1, 6 rats) still fed on basal diet and the other main group (36 rats) was feed with diet-induced obesity (DIO) for 8 weeks which classified into sex sub groups as follow: group (2), fed on DIO as a positive control; groups (3-7), fed on DIO containing 5 % potato peel powder (PPP), cauliflower leaves powder (CLP), red onion skin powder (ROSP), mango peel powder (MPP) and their mixture, respectively. Feeding of rats on diet induced obesity (DIO) for eight weeks leads to increase the bodyweight (BW) than the control group which recorded 183.

Daily intake of functional foods containing adequate amount of dietary fiber within daily diet has many health benefits. Corncob silk is a byproduct of corn processing, is a rich source of dietary fiber and bioactive compounds. The present study aims to investigate the effect of using corncob silk powder (CSP) as a functional ingredient in bakery products. Also, the influence of corncob silk extract (CSE) on cancer cell proliferation was investigated. Four different concentrations (5, 10, 15 and 20% as a substitution of wheat flour) of CSP were used. The chemical composition results showed that corncob silk contains 10.2% moisture, 16.65% total protein, 0.86% crude fat, 5.25% ash and 39.25% total dietary fiber. Also, increasing the level of replacement from 5 % to 20% of CSE induced an improvement in total protein, crude fat, crude fiber and ash content in all cake samples. Cake blends which prepared by substitution of wheat flour (72%) with 5, 10, 15 and 20% CSP showed a significant (p≤0.05) increase in the cake weights and volumes, while, specific volume was decreased significantly. Texture properties of cake were affected, the hardness, cohesiveness and chewiness values were in the range of 19.07-27.63, 0.57-0.42 and 75.40-95.70%, respectively. Sensory evaluation results indicated that replacement of wheat flour with 5 and 10% CSP in the cake mixture didn't impact the general acceptability. Additionally, total scores of sensory evaluation showed that all cake samples recorded 75% higher than the control samples. Inhibitory concentration (IC50) of corncob silk extraction cancer cell proliferation from colon was 18.5 µg/ml. In conclusion, these findings confirm that by-products corncob silk has great potential in food applications especially in development of functional foods.

Quinoa seeds can be very important for improving food supplies and as alternative food sources in several counties. The aim of this study was to investigate the effect of adding quinoa seeds powder (QSP) to bread on the biochemical, nutritional and histological parameters on weaning rats. Twenty four weaning male albino rats weighting an average of (160±10g) were divided into two main groups. The first main group (n=6) was fed on a diet consists of unsupplemented bread (white bread), as control group (C). The second main group was divided into three subgroups (6 rats per each); they were fed on a diet consists of bread supplemented with 5, 10 and 20g of QSP. Nutritional and biochemical Histological parameters indicated that supplemented bread with different levels of QSP by 5, 10 and 20% were accepted sensorial; the nutritive values of bread had gradually increased with increasing the replacement of QSP. Also, The results revealed that adding QSP to the bread improved weight gains, food efficiency ratio, serum glucose, kidney functions (uric acid, urea nitrogen and creatinine), lipid profile (cholesterol, triglycerides, HDL-c, LDL-c and VLDL-c), liver enzymes activities (AST; ALT and ALP) and selected minerals (calcium and total iron) especially, the group which were received bread supplemented with high levels from QSP. The results concluded that adding 20% of QSP to white bread has achieved the best results followed by a ratio of 10% when compared to the control group. Microscopically examined liver and kidney of rats fed on bread supplemented with 10 and 20% of QSP showed normal state in both hepatocytes and renal cells.