الفهرس 
Introduction and aim of the workOnly 14 pages are availabe for public view
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Abstract
The aim of this study was to evaluate the effect of feeding mice on frying oil used several times, over toasted bread and putrefied peanut as sources of precarcinogenic agents on body health and the protective effect of some vegetables and fruits as antioxidant diets. The present study is performed on one hundred and fourteen male mice about 21 days old and average weight ranged between (1025 g) as experimental animals. Mice are divided into nineteen groups of six animals each according to fed intake. The groups have been divided into four main parts: The first group feed on basal diet as negative control group and the other three groups feed on precarcinogenic diets with ratio 10% from basal diet as positive control group , each positive control group follow by five groups feed on 10% precarcinogenic diets and 10% antioxidant plant diets. The chemical analysis for different plant raw materials used as antioxidant sources (cabbage, garden rocket, carrots, apple and orange )It is found that the high amount of protein, fiber, gbscarotene, vitamin E, vitamin C, total phenolic compounds and minerals (Fe, Ca, Se and Zn) are found in garden rocket followed by cabbage. Also, the biological examinations were assayed to detect the effect of feeding on different diets on[Body weight gain, food intake and food conversion ratio , Weight and ratio of liver, kidney and stomach , Hematological parameters , Liver function tests , Kidney function tests , Oxidant / antioxidant enzymes status and Histopathological results (liver, kidney and stomach)]. This study showed the beast biological examination results in different groups whish feeding on cabbage and garden rocket as antioxidant diets. So, it can be concluded that vegetables and fruits play a significant curative and preventative role towards naturally carcinogenic agents. This effect may be related to vitamins, phenolic compounds and minerals contents which play a critical role in the prevention of cellular oxidative damage and avoid the oxidative deterioration of lipids in oil used several times for frying, the toxic effect of acrylamide in over roasted products and grains contaminated with aflatoxins in unsuitable storage conditions