Effectiveness Protection of Soy Flour and Spirulina on Lead Toxicity

Abstract

Lead considered as one of the most risk toxicity of environmental contamination. It causes an increment accumulation in food especially plant food. Also, soy flour is widely used, inexpensive and a highly nutritional source of protein. So, this investigation aimed to study the effect of soy flour (as plant protein source) enriched by spirulina against lead toxicity by using male and female rats. Results: Additional lead acetate in drink water caused a decreasing in hematological tests, blood Fe, Ca and Zn contents. While, spirulina improved status of hemoglobin level and blood Fe content. Whereas, the rats fed on soy flour groups resulted in a high shear force and bone Pb content compared with rats fed on combine with soy flour and Spirulina. Conclusions: Do not depend on plant protein only against lead exposure. Must be combine with animal protein specially milk and milk products.