Effects of Nutrition on Persimmon and Pomegranate Croissants on The Health of Hypertensive Rats

Document Type : Original Article

Authors

1 Food science Faculty of agriculture Zagazig University

2 Food science Department, Agricultural Faculty. Zagazig University

Abstract

The present work was carried out to investigate the effect of chemical composition, phenolic compounds (PC), flavonoids and radical scavenging activity (RSA%) of persimmon (Pr) and pomegranate ( Pg ) powders with croissant on hypertensive rats were considered. Five groups of rats were studies with 6 rats each. The first group was negative control. The other rats were inflicted with hypertension and distributed on 4 groups. The second group was the positive control, the third, fourth, fifth and 5groups were fed on diets supplemented with croissant either with no additives or with 15% for persimmon and pomegranate croissant powders, respectively. The results obtained that evaluated croissant containing of 15% pomegranate powder (T4) had the highest protein, ash and fiber percent compared to all other treatments. Biological data indicated that the lowest blood pressure was observed in group rats fed on croissant containing 15% pomegranate, where was the significant (p≤0.05) different lowing then group rats fed on croissant containing 15% persimmon. The group rats feed on croissant containing 15% persimmon or pomegranate showed lowing of blood lipid profile and considerably improved of the HDL. Also, positive control group demonstrated significantly high liver enzymes and kidney parameters comparing with groups fed croissant containing 15% persimmon or pomegranate. Finally, the histopathological assessment were consistent more or less normalizations for rats fed on croissant containing 15% persimmon or pomegranate. These findings provide a basis for the use of persimmon or pomegranate supplemented products for the prevention and early treatment of hypertension.

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