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).

The purpose of this study was to estimate some heavy metals such as Lead "Pb" ,Mercury "Hg" ,Cadmium "Cd" Nickel "Ni" ,Copper "Cu" and Cobalt "Co" in fresh meats (Btello "small veal" ,Kndoz "Beef" and Danni "sheep" ) also to investigate the effects of some cooking methods boiling and grilling on these selected heavy metals in fresh meats, finally to investigate the protective effect of soaking fresh meats precooking in natural foods (tomato juice ,lemon juice, onion juice and yogurt) on these heavy metals.A total of 330 random samples were selected of fresh meats (Btello, Kndoz and Danni ) from the local markets in Damietta governorate 110 samples of each type of meats to evaluate their content of lead, mercury, cadmium, copper, nickel and cobalt. The samples of each kind of meats were divided as follows: Group 1: contains 10 samples of fresh meats. Group 2: contains 10 samples that were just boiled Group 3: contains 10 samples that were just grilled Group4: contains 10 samples soaked in 100% tomato juice for 2 hours before boiling Group 5: contains 10 samples soaked in100% lemon juice for 2 hours before boiling Group 6: contains 10 samples soaked in 100% onion juice for 2 hours before boiling

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 present study was carried out to evaluate the effect of different ratios of Moringa oleifera (MO), Gymnema sylvestre (GS) leaves, and their combination on diabetic rats. Male albino rats (40 rats) were used in this study. The rats were divided into two main groups. The first main group (5 rats) was fed on a basal diet as a control negative group (c-). While the second main group was diabetic induced by a single intraperitoneal injection of alloxan (120 mg/kg b.wt) then divided into seven equal subgroups. One of them fed on a basal diet as a control positive group (c+), and the other groups fed on a basal diet containing 2.5% & 5% from MO leaves, 2.5% & 5% from GS leaves, and their equal combination by the same ratio respectively. Fino bread was prepared with the same levels from MO and GS, and their combination. The results showed that injected rats of alloxan-induced defectiveness in all parameters. Feeding rats that suffered from diabetes with diets containing the two levels from MO and GS leaves and their combination led to a decrease in serum glucose, triglycerides, total cholesterol, low and very low density lipoprotein cholesterol, kidney functions (uric acid, urea nitrogen, and creatinine), and liver enzymes activity (AST, ALT and ALP).While HDL-c increased, as compared to the positive control group. The results of the sensory evaluation showed an acceptable fino bread prepared in most proportions of the study. Therefore, the study recommends the use of Moringa oleifera leaves, Gymnema sylvestre, and their combination in preparing fino bread suitable for a diabetic.

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