الفهرس 
IntrodustionOnly 14 pages are availabe for public view
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Abstract
Obesity is a medical condition in which excess body fat has accumulated to the extent that it may have an adverse effect on health. According to the Faculty of Public Health (FPH), obesity is “an excess of body fat frequently resulting in a significant impairment of health and longevity. Also, obesity is due to a loss of the balance between energy intake and expenditure over long periods of time, and the brain plays a critical role in controlling and inhibiting the pre-potent responses to foods. Obesity is most commonly assessed by body mass index (BMI) which is equal to weight/height2 (in kg/m2). Individuals with a BMI greater than 30 are classified as obese. Most academic authorities are using the term overweight rather than obese to describe individuals with BMIs between 25 and 30. Such rates of BMI should be viewed as medically significant and worthy of therapeutic intervention, especially in the presence of risk factors that are influenced by adiposity, such as hypertension and glucose intolerance.
According to the Organization for Economic Co-operation and Development member countries over half of adults are overweight and 19.5% of the adult population is obese (OECD, 2017). Also, World Health Organization stated that one billion overweight adults in the world. At least 300 million of them are clinically obese and of these about 115 million come from developing countries. Furthermore, in the past 20 years, the rates of obesity have tripled in developing countries. Egypt represents developing country and undergoing rapid urbanization changes. This has a direct impact on its people’s dietary habits and physical activity patterns. Many national studies concluded that it is common to skip meals and to replace them with daily snacks, and most of these snacks are high in calories and low in nutrients. Therefore, Egypt appeared in No. 8 ranking among the countries of the world where obesity - adult prevalence rate, 30.3%.
Based on data of substantial morbidity, a BMI of 30 is most commonly used as a threshold for obesity in both men and women. Large-scale epidemiologic studies suggest that all-cause, metabolic, cancer, and cardiovascular morbidity begin to rise (albeit at a slow rate) when BMIs are ≥25, suggesting that the cut-off for obesity should be lowered. Increasing in body weight is correlated with different diseases, including cardiovascular diseases, diabetes mellitus type 2, obstructive sleep apnea, certain types of cancer, osteoarthritis and asthma. As a result, obesity has been found to reduce life expectancy. These comorbidities are most commonly shown in metabolic syndrome, a combination of medical disorders which includes: diabetes mellitus type 2, high blood pressure, high blood cholesterol, and high triglyceride levels. Also, obesity is a risk factor for several malignancies including colon, pancreatic, thyroid, hepatic, and uterine cancer and for cardiovascular diseases, and diabetes mellitus. Furthermore, recent studies reported that obesity can induces several complications including oxidative stress, hyperglycemia, immunological parameters deficiency and neurological disorders.
Epidemiological studies have declared that consumption of plant parts such as vegetables imparts health benefits, e.g. reduced risk of coronary heart disease, stroke, diabetics, obesity and certain types of cancer). Also, consumption of vegetables was associated with the prevention of chronic diseases such as cancer and cardiovascular disease. Furthermore, the intake of 400-600 g/d of fruits and vegetables was associated with reduced incidence of many common forms of cancer and also associated with a reduced risk of heart disease and many chronic diseases of aging. They also mentioned that consumers are advised to daily ingest one serving of each of the seven colour groups, putting this recommendation within the United States National Cancer Institute and American Institute for Cancer Research guidelines of five to nine servings per day. Apart from dietary fiber, these health benefits are mainly attributed to many organic micronutrients including phytochemicals, vitamins and others. These foods contain phytochemicals that have anti-cancer and anti-inflammatory properties, which could confer many health benefits. Other mechanism could be related to the induction of cellular phase II detoxifying enzymes was associated with cancer preventive potential. Therefore, a minimum of five servings a day of vegetables and fruits, especially of green and yellow vegetables and citrus fruits, is recommended. Although consumers are increasingly aware of diet related health problems, a large group of the population lacks a generous intake of fruits and vegetables. Thus, dietary supplements and food fortification may be an alternative route to the consumption of minor plant components that may have health benefits. Therefore, a minimum of five servings a day of vegetables and fruits, especially of green and yellow vegetables and citrus fruits, is recommended. Although consumers are increasingly aware of diet related health problems, a large group of the population lacks a generous intake of fruits and vegetables. Thus, dietary supplements and food fortification may be an alternative route to the consumption of minor plant components that may have health benefits. Since synthetic additives are more and more rejected by consumers, functional ingredients should preferably originate from natural sources. This is particularly valid for terpenoids, phenolic compounds etc which, in contrast to most carotenoids and vitamins, are not chemically synthesized and need to be extracted from plant material. The preparation of food diets and supplements from by-products has already been summarized, and residual sources of natural antioxidants were the subject of many studies. We will limit our study here to two cruciferaceae family vegetables, cabbage and radish most commonly produced by a large quantities in Egypt.
Cabbage (Brassica oleracea L) is a green leafy vegetable that belongs to the brassica family, a group of vegetables including cabbage, collards and brussels sprouts that have widespread attention due to their health promoting, containing phytonutrients (Emebu and Anyika, 2011). polyphenols in cabbage are flavonoids (mainly flavonols), the major polyphenolic constituents of cabbage, flavonols such as quercetin and kaempferol, indole-3-carbinol and isothiocyanate. Red color is derived mainly from a class of flavonoids called anthocyanins. Anthocyanin concentrations ranged from 1111 to 1780 mg Cy3G/100 g DM. There is also an increasing interest in anthocyanins because of their potential health-promoting properties and, above all, for their protection against free radicals. Also, red radish contains several natural compounds that have the antioxidant potent such as phenolic compounds and pigments that might lower oxidative stress and hepatic protective. Protective effect of cabbage phytochemicals was confirmed against cancer, cardiovascular disease, diabetes, obesity, aging conditions etc.
Radish scientifically known as Raphanus sativus belong to cruciferaceae family, and is grown as well as consumed all over the world, widely in India for its culinary and medicinal purposes and considered part of the human diet. The root crops were a common food in Egypt long before the pyramids were built; it is mainly sowed from September to March, harvested within 30-50 days of sowing and is pulled out from the soil when it reaches edible size. Red radish is rich in protein, sugars, carbohydrates, dietary fibers and some fat and fluoride. In addition, it contains minerals including Ca, Fe, Mg, Zn, P, and K about 25, 0.34, 10, 0.28, 20 and 233 mg/100g, respectively and various water-soluble vitamins including B1, B2, B6, and C about 0.012, 0.039, 0.071 and 14.8 mg/100g, respectively. On the other side, red radish roots are content phenolic acids such as ferulic, sinapic, catechin, caffeic, gallic, syringic, rutin and gentisic acid. Meanwhile, coumaric acid was the most abundant phenolic acid that recorded 0.520 g/100g followed by vanillic acid (0.410 g/100g.) Also, it contains flavonoids such as kaempherol glycosides, peroxidases and antioxidants. Furthermore, radish root contains a significant quantity of anthocyanins, which are water-soluble natural pigments belong to the flavonoids class of compounds and that have the strongest antioxidant power out of 150 flavonoids. Additionally, it contains glucosinolates, glucoraphanin, glucoraphanin,4-hydroxyglucobrassicin, glucoerucin, glucoraphasatin, glucobrassicin, 4-methioxyglucobrassicin, neoglucobrassicin, isothiocyanates, sulforaphene, sulforaphane, and indole-3-carbinol which conceder unique bioactive compounds and have been recently recognized to have potential health benefits to humans. Radish recommended for the treatment and prevention of diseases such as cardiovascular disease and cancer, jaundice, gallstone, liver diseases, rectal prolapse, indigestion, and other gastric pains. In addition it can decrease the plasma cholesterol, triglyceride and phospholipids in normal rats and lower the glucose level.
According to our knowledge available, there are very few studies dealing with bioactive compounds and their relationship to obesity. Therefore, the present study aims to explore the effect of Brassicaceae family vegetables, namely cabbage and radish on obesity disease and its complications in experimental animals.
Aim of study
The present study aims to investigate the chemical and nutritional properties of some Brassicaceae family vegetables (Cabbage and radish) which represent most of the common vegetables produced by high quantities in Egypt. Also, effect of such vegetables consumption on obesity biological changes induced in experimental animals will be in the scope of this study.
Biological Experiments
The selected plant parts (cabbage and red radish leaves) were obtained from the local markets of Benha Governorate and transported to the laboratory. These parts were dried, converted into powder, packed in plastic bags and kept in the refrigerator at 4 0C. Powder samples were analyzed to determine the chemical composition, physical properties, and bioactive compounds.
All biological experiments performed a complied with the rulings of the Institute of Laboratory Animal Resources, Commission on life Sciences, National Research Council. Rats (n=40 rats), were housed individually in wire cages in a room maintained at 26 ± 4 0C and kept under normal healthy conditions. All rats were fed on basal diet for one-week before starting the experiment for acclimatization. After one week period, the rats were divided into two main groups, the first group (group 1, 5 rats) still fed on basal diet and the other main group (35 rats) was feed with diet-induced obesity (DIO, product no.D1245, Research Diets, Inc. NJ, See Table 3) for 8 weeks which classified into sex sub groups as follow: group (2), fed on diet-induced obesity (DIO) as a positive control, group (3), fed on DIO containing 2.5% CLP, group (4), fed on DIO containing 5.0% CLP, group (5), fed on DIO containing 7.5% CLP, group (6), fed on DIO containing 2.5% RLP, group (7), fed on DIO containing 5.0% RLP, and group (8), fed on DIO containing 2.5% RLP. Body weight gain (BW, gram and as percent of the initial weight) was assayed every week in rats.
At the end of experiment period, 8 weeks, blood samples were collected after 12 hours fasting using the abdominal aorta and rats were scarified under ether anesthetized. Blood samples were received into clean dry centrifuge tubes and left to clot at room temperature, then centrifuged for 10 minutes at 3000 rpm to separate the serum. Serum was carefully aspirate, transferred into clean covet tubes and stored frozen at -20oC until analysis.
The obtained results could be summarized as follow:
Chemical, physical and phytochemical analysis of cabbage leaves powder (CLP) and Radish leaves powder (RLP)
Proximate chemical composition
The moisture content was ranged 9.87 - 10.07%, total protein was 7.18 -11.04 %, crude fat was 1.69 -1.71 %, crude fiber was 17.65 -22.17 %, ash content was 3.13 -3.76 % and total carbohydrate content was 51.90 -59.83%. The CLP was recorded the highest content of protein and crude fiber while RLP recorded the highest values of crude fat, ash and carbohydrates. All of these data confirmed that such selected plant parts could be used successfully in food technology application due to their high nutritional value, good sources for protein, fiber, ash and carbohydrates.