Potential Effects of Food Processing Byproducts on Neurological and Immunological Disorders of Obese Rats

Document Type : Original Article


1 Home Economics Department, Faculty of Specific Education, Benha University, Benha.

2 Department of Nutrition and Food Science, Faculty of Home Economics, Helwan University, Cairo.

3 Department of Nutrition and Food Science, Faculty of Home Economics, Minoufiya University, Shebin El-Kom, Egypt


The present study aims to explore the effect of three byproducts that result from food processing processes, namely onion and bananas peels, and apricot seedson neurological and immunological disorders of obese rats. Feeding of rats on diet induced obesity (DIO) leads to increase the BW than the control group. At the end of the experiment (8 weeks), rats of the normal group recorded 131.33% of baseline for the BW while obese group was 197.25% of baseline.  Replacement of diets starch with banana peel powder (BPP), onion skin powder (OSP), apricot seeds powder (ASP) and their mixture induced significant decreasing on BW of the obese rats which recorded 177.85, 155.41, 173.59 and 144.83% of baseline, respectively. The higher effect on weigh decreasing was recorded for the plant parts mixtures followed by OSP, ASP and BPP, respectively. On the other side data has demonstrated the potency of the selected food processing byproducts including BPP, ROSP, ASP and their mixture to ameliorate the neurological (dopamine and serotonin content and acetylcholine esterase activity) and immunological (serum albumin and tumor necrosis factor-α content, and protease activity) disorders in obese rats. These findings provide a basis for the use of the selected food processing byproducts for the prevention and early treatment of obesity. Also, the data support the benefits of dietary modification, including food processing byproducts supplementation, in alleviating neurological and immunological disorders associated obesity.


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