The current study aims to evaluate the possibility of using fresh purslane in the treatment of obesity, and for this purpose, five food products (salad, rice, Molokai, meat kofta and cabbage stuffed) were prepared by adding different levels of fresh purslane (10%, 15% and 20%) replacement respectively with studying sensory properties for these products. Thirty female albino rats 0f Sprague Dawley strain (weighting 170±5g) were divided into five groups (6rats each). Six rats served as negative control (-ve) group and 24 rats were fed on the high fat diet contents for five weeks to induce obesity. Then, rats reclassified into positive control (+ve) group and 3 treated rat groups which fed , fresh purslane at levels of 10%, 15 % and 20%, in diet respectively .The treatment period was designed for 4 weeks. The results of the sensory tests of food products which supplemented with fresh Purslane (10%, 15% and 20%) showed a high degree of good acceptance of these fortified products. The results 0f biochemical changes revealed that, there was a significant decrease(p≤0.05) in weight gain%, cholesterol(TC), low density lipoprotein cholesterol(LDLc),alkaline phosphatase(ALP) and urea in all treated rat groups compared with positivecontrol(+ve) group. The biochemical results were accompanied with histopathological alterations in liver tissue. The best treatments were consumption of 20% of fresh purslane which had the best nutritional and biochemical results and improved the induced degenerative histopathological changes ,This study concluded that administration of fresh purslane showed effect in improvement side effects of obesity on healthy status and liver tissue .It can be recommends that, adding fresh purslane into diet for their individuals who are suffering from obesity cause its effective impact on the improvement of obesity status and reducing their risk.

The aim of the current study to evaluate five products of cake were prepared by adding levels from pomegranate (peel and juice), moreover evaluate the effect of pomegranate on hypercholesterolemic rats. Total of 49 adult male albino rats were used, divided into main groups: The first main group (7 rats) fed on basal diet (control negative), while the other 6 groups were fed on high fat diet for two weeks, to induce hypercholesterolemia. After that, they were divided into six subgroups each group contain (7) rats. Subgroup1: fed on high fat diet contents (positive control group), Subgroup2: fed on high food in fat containing 15% pomegranate peel replacement, Subgroup 3:fed on high food in fat containing 20% pomegranate peel replacement, Subgroup 4: fed on high food in fat containing 15% pomegranate juice replacement of water, Subgroup5: fed on high food in fat containing 20% pomegranate juice replacement of water, Subgroup6: fed on high food in fat containing 10% pomegranate peel + 10% pomegranate juice replacement respectively for six weeks. The results of the sensory evaluation showed that adding pomegranate peel and juice to the diet of rats suffering from hypercholesterolemia led to decrease in acquired weight, feed efficiency, total cholesterol, triglyceride, low density lipoprotein cholesterol, liver enzymes (ALT, AST and ALP) and food intake. A slight recovery of fatty liver was observed in group which treated with 20% fruit juice and 10% fruit peel and a mixture of (10% pomegranate peel + 10% pomegranate juice).

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