1. Dr/ Eshak M. El-Hadidy Researcher
Food Is The First Medicine
Dr/ Eshak M. El-Hadidy
Researcher
Food Technology Research Institute
(FTRI)
ARC

2. Folra in Egypt is rich in:
Vegetables
Fruits
Cereals
Herbs
Spices

3. Hypercholesterolemia, Hyperglycemia, Reduction of blood pressure
Egyptian Diets rich in vegetables, fruits, herbs or spices protect against several common diseases as:
Hypercholesterolemia,
Hyperglycemia,
Reduction of blood pressure
Reduction of platelet aggregation
Cancer and Tumor

4. These plant groups are main sources of active natural compounds as
Antioxidants,
Dietary fiber,
and others (protein, oils,…).

5. Natural antioxidants as: Polyphenols Flavonoids Carotenoids
Anthocyanins
Vitamins (C, E,….)
Minerals (Se, Mn, Zn, Cu,….)
Metalloenzymes (SOD, GSH,…)
Chlorophyll
Tannins
Saponins
Volatile oils and Oleoresins
Unsaturated fatty acids, polyunsaturated fatty acids (PUFA)
Sterols

6. Table (1): Some sources of antioxidants
Natural components
Items
Chlorophyll, caroteinoids, flavonoids
Leafy vegetables
Isoflavonoids
soybean
Tocopherols
Wheat germ
Carotenoids
Anthocyanins
Yellow carrot
Red carrot
Hibiscus , berries
Vitamin C
Citrus
Polyphenols, volatile oils, oleroesins
Herbs and spices
Catechins
Tea
lycopene
Tomato
Saponins
Licorice, Moghat

7. Table (2): Antioxidant contents of some leafy vegetables
Dill
Celery
Coriander
Leek
Rocket (cress)
Parsley
Jew’s mallow
Items
45.8
51.5
53.0
10.25
11.45
9.52
11.60
Polyphenols
10.22
9.26
6.67
3.96
4.00
5.70
2.19
Flavonoids
4.81
5.19
4.34
5.3
7.1
9.2
4.7
Carotenoids
11.53
13.82
10.30
9.9
25.1
17.4
22.5
Chlorophyll
50.0
70.0
56.67
159.60
586.21
181.75
Vit. C
1.03
0.36
14.75
14.82
13.52
17.18
Vit. E
0.49
45.11
3.95
3.30
12.1
0.34
110.0
10.20
1.30
9.0
1.79
69.40
6.36
4.72
9.3
1.85
162.4
2.80
18.53
0.87
3.53
359.25
5.73
15.03
1.13
2.16
291.25
6.88
18.03
0.59
5.93
385.42
16.91
0.95
Minerals Cu Mg Mn Zn
Se*

8. Table (3): Antioxidant contents of licorice, chicory, okra
(mg/g)
Licorice (mg/100g)
Items
58.10
405.02
Polyphenols
0.72
7.23
114.91
Flavonoids
0.29
0.52
11.78
Carotenoids NA
1.08 -
Chlorophyll
27.99
Saponins
0.53
47.54
Tannins
33.54
191.04*
1.20
Vit. C
1.92*
Vit. E
0.37
3.75
0.54
0.38
0.84
473.5
1.25
1.31
Minerals Cu Mg Mn Zn
Se*

9. Table (4): Antioxidants profile of leaves and fruits on white and black berry
Black berry fruits
White berry fruits
Black berry leaves
White berry leaves
Items
1422
181
71.3
65.2
Total phenols (mg/100g)
276 29
24.2
22.5
Total flavonoids (mg/100g)
2.64
0.59
0.78
0.72
Total carotenoids (mg/g) -
2.01
1.8
Total chlorophyll (mg/g)
17.1
Anthocyanins (mg/g)
0.85
0.62
1.49
1.25
Tannins (mg/g)
21.00
36.40
1.53
1.22
Vitamin C (mg/g)
0.71
0.45
0.09
0.05
Vitamin E (µ/g)
0.4
20.0
4.2
3.2
0.6
0.5
18.0
3.8
2.8
0.33
41.0
3.1
0.58
0.32
38.0
3.6
0.51
Some of minerals (mg/100g)
Copper
Magnesium
Manganese
Zinc
Selenium (µ/g)

10. Table (5): Polyphenols and flavonoids contents in ethanol extracts of Jews mallow, parsley, rocket and leek leaves (%).
Leek
Rocket
Parsley
Jews mallow
Standard
Rt*
Compound
4.657
4.989 -
8.542
1.933
1.759
1.985
1.609
1.470
2.342
5.002
2.042
8.064
5.551
29.690
1.258
1.282
8.145
9.718
0.504
2.359
2.436
0.335
0.505
0.644
0.701
0.477
1.234
67.862
8.040
0.835
8.890
0.387
2.115
0.545
1.003
1.126
1.573
0.145
0.800
0.437
0.875
1.402
0.470
0.734
0.469
0.917
1.151
1.567
1.141
87.805
0.710
0.391
0.681
1.441
0.214
2.297
9.327
1.682
1.128
1.010
1.590
1.195
1.653
17.43
9.048
34.174
2.922
1.233
0.852
0.814
10.99
1.157
7.612
0.969
14.348
25.080
3.669
0.876
0.235
3.289
1.984
3.300
5.613
4.984
3.525
5.010
6.043
1.491
6.137
3.944
0.229
5.297
5.918
7.310
9.565
11.142
14.420
16.380
16.814
18.399
19.156
21.025
22.465
22.972
24.006
25.243
25.718
28.030
29.368
31.406
32.213
36.286
Pyrogallic acid
Hydroquinone
Gallic
Resrocenol
Protocatechuic acid
OH-Benzoic acid
Chlorogenic acid
Catechin
Phenol
Vanillin
P-Coumaric acid
Ferulic acid
Salicylic acid
Rutin
O-Coumaric acid
Coumarin
Myricetin
Apigenin
Cinnamic acid
Quercetin
Kaempferol

11. Table (6): Polyphenols and flavonoids contents in ethanol extracts of licorice, chicory and okra (%).
Okra
Chicory
Licorice
Compound
105.22
14.21
7.97
2.77
350.69
2.62
0.11
0.97
0.04
10.25
3.57
34.14
1.53
9.22
11.50
14.40
18.40
20.43
21.67
22.54
24.42
27.62
29.97
31.22
32.95
Pyrogallic acid
Hydroquinone
Gallic
Resrocenol
Protocatechuic acid
OH-Benzoic acid
Chlorogenic acid
Catechin
Phenol
Vanillin
P-Coumaric acid
Ferulic acid
Salicylic acid
Rutin
O-Coumaric acid
Coumarin
Myricetin
Apigenin
Cinnamic acid
Quercetin
Kaempferol
Hispredine

12. Role of Antioxidants in Human Body
1- Scavenging of free radical
2- Protect biomolecules in our cells, such as lipids, protein and DNA, from damage by reactive free radical
3- Inhibit oxidation of LDL-cholesterol
4- Protect the damaging of B-cell and help B-cell on regeneration

13. Free radial mechanisms have been implicated in the pathogenesis of tissue damage in diabetes.
Increase free radical formation and lipid peroxidation have been observed in with diabetes.
Increase free radical formation and lipid peroxidation may cause changes in membrane permeability affecting membrane fluidity and potentially affecting the binding of insulin.

14. Dietary Fiber Dietary fiber may be divided into two parts when it is
dispersed in water: a soluble and an insoluble fraction
Each fraction has different physiological effects.
The insoluble part is related to both water absorption and intestinal regulation,
whereas the soluble fraction is associated with the reduction of cholesterol in blood
and the diminution in the intestinal absorption of glucose.
(Periago et al., 1993).
**Soluble or insoluble by digestive enzymes (amylases)

15. Insoluble dietary fiber
Table (7): Dietary fiber and its fractions of Jews mallow, parsley, rocket and leek leaves (% on dry weight basis).
Leek
Rocket
Parsley
Jews mallow
Constituents
27.62
23.83
26.41
25.06
Total dietary fiber
(TDF)
11.57
9.28
10.11
16.69
Soluble dietary fiber
(SDF)
15.05
12.55
15.30
8.37
Insoluble dietary fiber
(IDF)
12.38
9.66
11.35
9.57
Cellulosic matter
6.36
4.14
5.12
3.84
-Cellulose
11.32
9.59
8.59
5.42
Hemicellulose
3.96
3.06
2.70
3.13
Soluble hemicellulose
6.25
5.53
5.89
2.29
Insoluble hemicellulose
2.28
2.42
1.94
2.95
Pectin
2.32
1.54
1.81
1.33
Lignin
Soluble and insoluble by act of digestive enzymes

16. Table (8): Dietary fiber values in some vegetables
Total NSP
(FW)
I.NSP
S.NSP
NCP
Cellulose
(DM)
Vegetables
3.0
5.6
3.7
1.8
1.4
4.2
2.4
3.4
5.7
17.0
15.2
2.9
0.5
1.6
1.1
14.4
13.6
13.0
10.6
3.2
2.6
8.1
19.3
22.2
10.4
10.2
15.0
9.6
12.4
11.4
16.2
14.9
3.5
3.8
16.5
14.0
9.1
8.0
5.9
6.0
10.0
7.4
18.8
21.2
19.1
16.0
4.0
4.4
13.1
21.3
19.2
13.8
8.2
8.7
13.4
11.3
8.6
8.8
5.5
2.7
2.0
0.4
14.5
4.7
12.1
6.9
9.0
7.5
28.8
29.8
27.9
21.5
6.7
6.4
19.5
35.8
36.2
18.2
20.9
15.6
22.4
Broccoli
Brussels sprouts
Cabbage, Savory
Cauliflower
Potato, early
Potato, main
Carrots
Swede
Turnip
Beans
Beans, red kidney
Peas fresh
Cucumber
Peppers
Tomato

17. Table (9): Dietary fiber values in some fruits
Total NSP
(FW)
I.NSP
S.NSP
NCP
Cellulose
(DM)
Fruits
1.7
1.1
3.6
1.32
0.6
0.3
2.2
1.5
2.4
1.2
1.8
7.1
9.0
2.5
4.1
5.2
6.4
10.7
8.3
3.7
5.4
2.8
7.5
3.9
2.7
9.6
5.1
0.8
7.3
3.5
13.0
11.6
11.1
9.1
1.0
3.3
3.4
4.7
2.1
12.5
4.5
16.5
6.8
15.0
13.5
15.8
11.2
Apples
Bananas
Blackcurrants
Cherries
Grapes
Melon
Oranges
Peach
Pears
Pineapple
Plums

18. Cereals (extraction%)
Table (10): Dietary fiber in values in some cereals (g/100g dry weight).
Lignin
I. NSP
S.NSP
NSP
TDF
Cereals (extraction%)
Neg
2.2
0.3
4.6
3.5 ND
0.8
3.9
1.3
8.2
3.0
9.7
4.0
12.0
12.2
3.4
8.8
4.7
0.6
18.7
3.8
4.5
>0.5
0.9
0.5
2.4
9.5
6.8
12.5
7.9
15.9
16.7
4.1
8.0
5.6
1.1
13.0
12.1
7.5
16.1
18.8
9.3
0.7
19.2
Wheat (66)
Wheat (100)
Rye (66)
Rye (100)
Barley (66)
Barley (100)
Barley (whole)
Maize (fine)
Maize (coarse)
Maize (unspecified)
Rice (64)
Rice (100)
ND = Not detected

19. Table (11): Composition of total dietary fiber in wheat bran, corn bran, oat bran and pea hulls
(% on dry weight basis).
Cellulose
Hemicelluose
Kalson liginin
ADF
NDF
TDF
Fiber source
13.1
21.5
2.3
62.3
34.3
65.2
15.9
8.2
5.3
0.9
3.1
3.5
18.4
22.4
5.4
74.0
52.7
76.6
21.3
54.2
90.3
20.0
82.3
Wheat bran
Corn bran
Oat bran
Pea hulls
Sosulski and Wu (1989)

20. Dietary fiber as a Functional Foods
body weight control,
prevention of degenerative diseases
Heart disease
Stroke,
Anticancer
Hypoglycemic
Hypocholesterolemic
Reducing blood pressure
Lowering blood urea
Improving bowel function
Dietary fiber as a prebiotics

21. The reduce of glucose level mechanisms has several modes of action:
First, increased viscosity retards stomach emptying.
Second, it impairs and retards the contact of food with digestive enzymes both in the stomach and in the small intestine.
Third, transport of released glucose to the absorptive surface is retarded due to increased resistance of the digesta to contractile movement.
Fourth, at the absorptive surface an unstirred layer is formed through which glucose, can pass only by a slow diffusion process.
Retarded and reduced uptake of glucose retards and diminished the secretion of insulin (Lund et al., 1989).

22. Diabetes case in the World
The number of cases diabetes will increase substantially in the few decades.
Increasing from 30 million estimated case worldwide in 1985
to 120 million in 2000
The number of cases are estimated to rise to 220 million in 2010, and further to 300 million 2025
(Amos et al., 1997)

23. Effect of 5% dried leaves

24. 5% ethanolic extracts from dried leaves

25. 5% 2% Items 36 26 Coriander 39 17 Celery 31 25 Dill
Decrease percentage of serum glucose in albino male rats fed on 2% and 5% ethanolic extract on coriander, celery, dill leaves (Orally) 5% 2%
Items 36 26
Coriander 39 17
Celery 31 25
Dill

26. Published researches related with issue
1- Nutritional evaluation of leaf protein concentrate and isolate from sweet potato (2000). J. Agric. Mansura Univ., 25 (2):
2- Effect of extrusion on rice bran antioxidants compared with synthetic antioxidants (2002). Proc. Minia 1st­­ Conf. for Agric. & Environ. Sci., Minia, Egypt, March 25-28, pp
3- Review Article "Utilization of natural antioxidants and their effects on human health" (2004). Egypt. J. Agric. Res., 5(1): 1-97.
4- Chemical and biological studies on Jew's mallow and parsley and their extracts as hypoglycemic and hypocholesterolemic plants (2004). 3rd Conf. of National Nutr. Inst November,
5- Review Article “Antioxidative and low calories functional foods” (2005). Res. Sci Academy, Egypt.

27. 6- Chemical and Microbiological Evaluation of Some Egyptian Leafy Vegetables and their Extracts. 1st Inter. Conf. and Ex. on Food & Tourism “ An Approach to The World of Tomorrow ”. 1-3/ 3/ Cairo- Egypt.
7- Biological Evaluation of Some Egyptian Leafy Vegetables and their Extracts as Serum Hypoglycemic and Hypocholesterolemic Agents. 1st Inter. Conf. and Ex. on Food & Tourism “ An Approach to The World of Tomorrow ”.
1-3/ 3/ Cairo- Egypt.
8- Effect of Tortilla Bread Fortified with Guar Gum and Carboxymethylcellulose on Hyperlipidemic Rats (2006). Egyptian J. Nutr., 21 (2): 1-23.
9- Antioxidant contents and Antidiabetic Activity in Coriander, celery and dill extracts (2007). Egyptian J. Nutr., 22 (1): 1-16.
10- Antioxidants content of Chicory extract and its effect as Hypolipidemic agent in experimental rats (2007). Arab Univ. J. Agric. Sci.
11- Study of Antioxidants and Anticancer Activity of Licorice extracts Egyptian J. Nutr. (2008). 23 (2):

28. Thesis Collaboration Biochemical studies on some Egyptian foods.
M.Sc. Thesis, Biochem. Dept., Fac. of Agric., Cairo Univ.
2004
Biochemical and technological studies on millet.
Studies of technical processing for banana pulp and its effect on some gastric intestinal diseases.
Ph.D. Thesis, Food Sci., Home Economic., Monufya Univ.
7/2006
Biological studies on Rice Bran.
M.Sc. Thesis, Food Sci. Dept. Al-Azhar Univ.
8/2006
Biochemical studies on some starch derivatives
9/2006
Biochemical studies on some food supplemented with calcium and vitamin D.
Chemical and technological studies on resistant starch.
Ph.D. Thesis, Food Sci., Cairo Univ.
10/2006
Manufacture of some imitated dairy products using some oil seed proteins
M.Sc. Thesis, Dairy Sc.&Tech. Dept., Fac. Of Agric, Ain Shams Univ.
4/2007
Technological and biological studies of gums fortified with tortilla bread.
PhD, Biochem. Dept., Cairo Univ.
12/2007
Biochemical studies of Moghat.
M.Sc, Biochem. Dept., Cairo Univ.
5/2008
Biochemical studies of Silymarin
Effect of isoflavone on osteoporosis.
Ph.D, Food Sci. Dept., Cairo Univ.
1/2008

29. Research Activity in Diabetes field
(See Posters)
1- Biological effect of Ginger (Zingiber officinle Roscoe) on Diabetic pregnant and lactating rats.
2- Hypoglycemic effect of extruded nondiastatic spent barley By-product.
3- Effect of pan bread produced from non-microwaved and microwaved white shorts and wheat flour on diabetic rats.
4- Effect of using seed coats on hypoglycemic in rats.
5- Utilization of some Graminea by-products as hypoglycemic agent.
6- Effect of aqueous fig leaves extracts as hypolycemic agent.
7- Medical effects of feeding Jew’s mallow.
8- Bread fortified with chickpea for hypolycemia management.
9- The nutritive and therapeutic values of barley bread.
10- Effect of date palm pollen grain and date pits on reducing blood glucose of diabetic rats.

30. Thanks for Attention