Improving Stability of Flaxseed Oil by Rice Bran Oil as Source of γ-Oryzanol.

<b>Background and Objective:</b> Rice bran oil (RBO) and flaxseed oil (FSO) are vegetable oils that play an important role in human nutrition. RBO is very rich in γ-oryzanol, which is extracted from the inner husk and seed of the rice. γ-oryzanol is a mixture of natural antioxidant compounds in the RBO. Therefore, the current study aimed at the possibility of using rice bran oil (RBO) to improve the oxidative stability of virgin flaxseed oil (FSO) without synthetic antioxidants. <b>Materials and Methods:</b> Rice bran oil (RBO) has been added into FSO at 500, 1000 and 1500 ppm compared with FSO containing 200 ppm BHT as synthetic antioxidants. <b>Results:</b> The results showed that the use of RBO leads to an increase in the ability to resist against oxidation and it increases with the increase in the amount of RBO addition in the FSO samples, which recorded 7.36, 8.50 and 10.15 hrs for FSRB1, FSRB2 and FSRB3, respectively, while FSBHT (FSO sample contain BHT) recorded 8.40 hrs. <b>Conclusion:</b> The research recommended the addition of RBO as a source of γ-oryzanol to various foods increases the oxidative stability, increases the nutritional and health value of the food.

Chemical and Sensory Evaluation of Balady Bread Supplemented with Watermelon Rinds Flour and its Anti-Hyperlipidemic Effect in Male Albina Rats.

<b>Background and Objective:</b> Watermelon is a good source of minerals, vitamins and dietary fibers. It has been considered a health benefits effect due to the high amount of antioxidants and phytonutrients such as phenolics, flavonoids, phytosterols and other medicinal compounds which decrease the risk of cardiovascular, diabetes and cancer. This research was carried out to study the effect of wheat flour (WF) supplemented with different levels of watermelon rinds flour (WRF) on the chemical and organoleptic properties of balady bread. Furthermore, the effect of prepared bread on reducing blood lipids of hyperlipidemic rats. <b>Materials and Methods:</b> Wheat flour (WF) has been supplemented with different levels (5, 10, 15 and 20%) of watermelon rinds flour (WRF). The chemical and organoleptic properties of balady bread and the anti-hyperlipidemic effect of prepared bread on hyperlipidemic rats were evaluated. <b>Results:</b> The results indicated that incorporation of WRF in balady bread wheat flour increased the fibre, ash and minerals content of prepared bread. While carbohydrates content and energy value were decreased by increasing the WRF substitution levels. Organoleptic evaluation tests showed that up to 15% of WF could be replaced with WRF in balady bread and still more acceptable bread compared with control bread samples. In addition, rats fed on a hyperlipidemic diet containing balady bread fortified with WRF showed a significant decrease (p<0.05) in the triglyceride (TG), total cholesterol (TC), High-Density Lipoprotein Cholesterol (HDL-C), Low-Density Lipoprotein Cholesterol (LDL-C) and Very-Low-Density Lipoprotein Cholesterol (V-LDL) level by increasing the amounts of simultaneous supplementation with WRF 5-15% in the formulated balady bread compared to control samples. <b>Conclusion:</b> The research recommended that the 15% replacement of WRF gave good quality properties and lead to reducing body weight and serum lipid profile of hyperlipidemic rats.

Plasma beta-endorphin level in cases of luteal phase defect.

OBJECTIVE: To evaluate beta-endorphin secretion in euprolactinemic cases of luteal phase defect (LPD). DESIGN: Serial blood samples from the 18th to the 26th day of the menstrual cycle were assayed for beta-endorphin, progesterone (P), estradiol (E2), and prolactin (PRL) in cases of LPD and controls. Diagnosis of LPD was based on determinations of serum P and premenstrual endometrial biopsy. SETTING: From Cairo University Hospitals. PATIENT, PARTICIPANTS: Twenty-six women with LPD and 8 normal fertile women (controls) were chosen. INTERVENTIONS: None. MAIN OUTCOME MEASURES: beta-Endorphin, P, E2, and PRL concentrations were determined by the corresponding 125I radioimmunoassay. RESULTS: Plasma beta-endorphin level in cases of LPD varied from 2.58 to 9.14 pmol/L, whereas the level of controls varied from 2.41 to 5.57 pmol/L. The mean value of plasma beta-endorphin in cases of LPD was significantly higher than that of controls by 146% (P less than 0.0005). In spite of the significant decrease of serum P in cases of LPD, serum E2 level did not differ significantly from that of controls. CONCLUSION: The possible sources of beta-endorphin rise and its implication in the etiology of LPD are explained.