Effect of Fortification of Biscuits with Flaxseed on Omega 3 and Calcium Content of the Products

Elshehy, Heba; Agamy, Neveen; Ismail, Hassan

doi:10.21608/jhiph.2018.19901

Cited by 8 publications

(7 citation statements)

References 14 publications

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“…These results suggest that the supplementation of GT with ZT showed a significant improvement in its nutritional value. These results agreed with other researchers who reported that the fortification of various food products with herbs and medicinal plants could help to provide functional products with nutritional and medicinal values (Dkhil, Kassab, et al., 2018; Elshehy et al., 2018; El‐Sayed and El‐Youssef et al, 2019a).…”

Section: Discussionsupporting

confidence: 92%

Ziziphus spina‐christi (L.) fortified with Camellia sinensis mediates apoptosis, Notch‐1 signaling, and mitigates obesity‐induced non‐alcoholic fatty liver

2021

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The habit of drinking tea is highly prevalent and could be utilized to introduce more health benefits through fortification with medicinal plants. The purpose of this analysis was to assess the nutritional quality and health benefits of fortified Ziziphus tea (ZT) with green tea (GT) against obesity and non‐alcoholic fatty liver disease (NAFLD). Proximate analysis and sensory evaluation were carried out on the fortified tea. In the in vivo study, 15 SD rats were used for each group. Flow cytometry was utilized for caspase 3 analysis. ELISA was used for the detection of tumor necrosis factor‐alpha and adiponectin levels. Real‐time PCR was used to detect Notch‐1 and Hes‐1 gene expression. The composition of fortified (GT+ZT) showed a significant improvement in the nutritional value represented by the increase in overall protein, crude fat, crude fiber, ash, carbohydrate, mineral contents, and antioxidant capacity. Treatment with GT+ZT restored the disturbance in body weight, lipid profile, liver function, glucose, insulin sensitivity index, and oxidative status. It reversed the changes in TNF‐α and adiponectin levels. Their protective effects against NAFLD were indicated by the inhibition of hepatic caspase‐3 activity, suppression of Notch‐1, and Hes‐1 gene expression and amelioration of high‐fat diet (HFD)‐induced histological alterations. Collectively, our findings, elucidate the precise mechanism of fortified ZT+GT for the attenuation of obesity‐induced metabolic disorders and NAFLD via regulating lipolysis, TNF‐α, adiponectin, apoptosis, and Notch‐1 signaling pathways, and provide a foundation for an easily implemented healthy habit of drinking. Practical applications The incorporation of bioactive compounds into functional foods is a growing market. Consumer attention in well‐being has increased rapidly toward a fortified diet that provides additional health effects. The fortified (GT+ZT) tea may potentially serve as an easily implemented healthy drinking habit to prevent and manage obesity and NAFLD and reduce the risk of other diseases. Fortification with ZT improved the health‐promoting functionality of GT through the enhancement of total protein, carbohydrates, antioxidant, and mineral contents. This was reflected by their synergetic therapeutic activity in ameliorating the disturbance in obesity‐related disorders and NAFLD via regulating lipolysis, inflammation, oxidative stress, apoptosis, and Notch‐1 signaling pathways. Therefore, (GT+ZT) could be considered functional foods which attribute to functional improvement and reduction in disease risk.

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Section: Discussionsupporting

confidence: 92%

Ziziphus spina‐christi (L.) fortified with Camellia sinensis mediates apoptosis, Notch‐1 signaling, and mitigates obesity‐induced non‐alcoholic fatty liver

2021

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“…This could be revealed to the increase in the overall content of protein, crude fat, crude fiber, ash, and carbohydrate. These results agreed with other researchers who reported that fortification of various food products with herbs and medicinal plants could help to provide functional products with nutritional and medicinal values (Canalis et al, 2017;Dkhil et al, 2018;Elshehy et al, 2018;Saleem et al, 2020).…”

Section: Discussionsupporting

confidence: 93%

“…The standard diet consists of protein, 21.27%, fat 2.83%, and fiber 2.46%, and mice were allowed to drink tap water during the experiment. Taking care of animals was assessed according to the guidelines for Animal Experiments which were approved by the Ethical Committee of Faculty of Science, Cairo University, Egypt (Fahmy & Gaafar, 2016).…”

Section: In Vivo Investigations Of the Potentialmentioning

confidence: 99%

Fortification of biscuit with sidr leaf and flaxseed mitigates immunosuppression and nephrotoxicity induced by cyclosporine A

2021

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The focus of consumers in healthy food turned to the possible health benefits of particular foods and food ingredients. This study aimed to evaluate the newly fortified biscuits supplemented with sidr leaves and flaxseed and to highlight their nutritional quality and health benefits against cyclosporine A-induced dexterous effects.Sidr leaves (SL), and flaxseed (FS) were used in the preparation of fortified biscuits.Proximate analysis and sensory evaluation were carried out on the biscuits. In in vivo study, 15 male albino mice were used for each group. Groups were divided into control, CsA, SL, FS, and SL+FS-treated groups. Hematological analysis, kidney function tests, oxidative stress, and anti-oxidant status were estimated. Flow cytometry was utilized to detect apoptosis and autophagy levels. The enzyme-linked immunosorbent assay (ELISA) was used for detection of interleukin-2 (IL-2), interferonγ (IFNγ), and transforming growth factor β1 (TGF-β1) levels. The composition of biscuits complemented by SL and FS demonstrated significant improvement in the nutritional value represented by the increase in overall protein, crude fat, crude fiber, ash, and carbohydrate contents. Treatment with SL and FS restored the disturbance in hematological, kidney function, oxidative, and antioxidant biomarkers. CsA-induced apoptotic and autophagic renal cell death was suppressed. Cytokines and pro-inflammatory markers were ameliorated. The use of SL and FS in dietary products can be recommended as a functional food. Moreover, they showed renal-protective, antioxidant, anti-inflammatory, and immune-enhancing activities. Practical applicationsSidr leaves (SL) and flaxseed (FS) were used in the preparation of fortified biscuits.The composition of biscuits complemented by SL and FS demonstrated a significant improvement in the nutritional values represented by the increase in overall protein, crude fat, crude fiber, ash, and carbohydrate contents. SL and FS showed a potential therapeutic activity in reversing CsA-induced dexterous side effects by acting as an antioxidant, antiapoptotic, antiautophagic, anti-inflammatory, renal-protective, and How to cite this article: El Seedy GM, El-Shafey ES, Elsherbiny ES. Fortification of biscuit with sidr leaf and flaxseed mitigates immunosuppression and nephrotoxicity induced by cyclosporine A.

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“…For 10%, 20%, and 30% flax fiber fortified biscuits, the results showed that the total content of polyunsaturated fatty acids increased significantly from 10.50% to 20.50%, while the total content of saturated fatty acids decreased significantly from 48.22% to 40.20%, showing that the omega-3 content of fortified flax seed biscuits was significantly higher than biscuits lacking flax seeds, while the ω-6/ω-3 dropped significantly from 8.50 to 1.00. Furthermore, the calcium content increased significantly from 25.6 mg/100 g for the control sample to 168.3, 175.0, and 179.1 mg/100 g, respectively [92].…”

Section: Results Obtained In Food Fortificationmentioning

confidence: 88%

“…People with lactose intolerance have decreased calcium intake due to absent dietary intake of calcium-dairy products [87], while the availability of calcium from nondairy sources is affected by the presence of the phytic acid, oxalic acid, and fiber [88]. Calcium is used for fortification in the form of calcium carbonate, calcium lysinate, and tricalcium phosphate in foods such as rice extrudates and noodles [89], tuna bone powder crackers [90], cookies [91], biscuits [92], yoghurt [84], etc.…”

Section: Calciummentioning

confidence: 99%

Food Fortification through Innovative Technologies

Alina¹,

Carmen²,

Muste³

et al. 2019

Food Engineering

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The chapter aims to approach food fortification naturally as a result of the need for nutritional improvement and therefore underlines sustainable activities that would facilitate effective fortification. The need to fortify food is due to the close link between human, health, and food. The WHO and FAO and other internationally recognized organizations have recognized that there are over 2 billion people worldwide suffering from a variety of micronutrient deficiencies. The interest in the fortification of foods is largely due to bioactive compounds, such as vitamins, minerals, sugars, organic acids, dietary fiber, phenolic compounds, essential amino acids, and antioxidants. The most effective and accessible way of securing the population with vitamins and micronutrients is to fortify additional food and consumer products daily. At the same time, the technology for the fortification of bakery products will also be presented.

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Effect of Fortification of Biscuits with Flaxseed on Omega 3 and Calcium Content of the Products

Cited by 8 publications

References 14 publications

Ziziphus spina‐christi (L.) fortified with Camellia sinensis mediates apoptosis, Notch‐1 signaling, and mitigates obesity‐induced non‐alcoholic fatty liver

Ziziphus spina‐christi (L.) fortified with Camellia sinensis mediates apoptosis, Notch‐1 signaling, and mitigates obesity‐induced non‐alcoholic fatty liver

Fortification of biscuit with sidr leaf and flaxseed mitigates immunosuppression and nephrotoxicity induced by cyclosporine A

Food Fortification through Innovative Technologies

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