عنوان المقالة: تأثير العرهون المطبوخ في زيت الزيتون على بعض المعايير الفسلجية والكيموحيوية للإنسان Effect of mushroom cooked in olive oil on some physiological and biochemical parameters of human
ا.م.د.فهد خلف ياسين الدليمي | Asst. Prof. Dr. Fahad K.Y. Al-dulaimi | 4092
نوع النشر
مجلة علمية
المؤلفون بالعربي
وجدان ابراهيم عباس، فهد خلف ياسين، عبير طالب عبدالقادر
المؤلفون بالإنجليزي
Wijdan I.A. Abd-alwahab 1, Fahad K.Y. Al-dulaimi 2, Abeer Talib Abdulqader 2
الملخص العربي
The study included an experiment was aimed to know and investigate some of physiological and biochemical effects of mushroom (Agaricus bisporus) which cooked with olive oil on volunteer persons fed for 30 days. The results showed that feeding on mushroom (Agaricus bisporus) cooked with olive oil caused a significant decrease (P<0.05) in concentrations of glucose, cholesterol, TG, LDL-C, body weights, and significant increase (P<0.05) in HDL-C concentration, W.B.Cs and R.B.Cs count in compared with control group. While, the feeding of mushroom that cooked with olive oil resulted no significant variations in levels of urea, uric acid, Hb and PCV in comparison with the control group. The present results conclude that use mushroom (Agaricus bisporus) with olive oil are reducing the harmful lipids, glucose and enhancing the blood cells, accordingly, it’s maybe have a beneficial effects on the liver and the health of human body.
تاريخ النشر
10/09/2018
الناشر
Wijdan I.A. Abd-alwahab
رقم المجلد
1
رقم العدد
12
ISSN/ISBN
1307-9867
رابط DOI
https://orcid.org/0000-0002-5958-3496
الصفحات
393-397
رابط الملف
تحميل (88 مرات التحميل)
رابط خارجي
https://www.researchgate.net/publication/329027562_Effect_of_mushroom_cooked_in_olive_oil_on_some_physiological_and_biochemical_parameters_of_human
الكلمات المفتاحية
mushroom, Agaricus bisporus, olive oil, lipid profile, glucose, blood cells
رجوع