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
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.
ا.م.د.فهد خلف ياسين الدليمي | Asst. Prof. Dr. Fahad K.Y. Al-dulaimi | 4351