Rana A. Al-Refai’, S. Al-Obaidy, Z. Al-Ali, A. Al Qayyim
Volume 11, special issue -2 , June 2025, Pages 1-9
Abstract
Obesity is a serious problem for numerous people especially, those who have chronic diseases.In this project total cholesterol (TC), high density lipoprotein(HDL), low density lipoprotein(LDL), triglyceride (TG) and very low density lipoprotein (VLDL) were determined for 80 adultswith obesity, including ...
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Obesity is a serious problem for numerous people especially, those who have chronic diseases.In this project total cholesterol (TC), high density lipoprotein(HDL), low density lipoprotein(LDL), triglyceride (TG) and very low density lipoprotein (VLDL) were determined for 80 adultswith obesity, including (40) men 20 of those have type 2 diabetes and (40) women similarly asmen 20 of those have the same type of disease. All patients have body mass index BMI (40 >kg/m2) were selected alongside 30 non obese as a control group which have BMI (20-25 kg/m2).It has been found that the levels of all the parameters except HDL displayed a significant increasein overweight persons while the HDL level was observed a significant decrease in comparisonwith control. The effect of gender and diabetes on the level of all parameters has been investigated.The results suggested that lipid profile measurement is a good indicator to control oxidative stressproduction and inflammation. The aim of this study is to highlighted the relationship betweenobesity and sugar sensitivity according to serum lipid profile measurements.
Esam Fadel Al-Jumaili, Muntaha Ali Hussein
Volume 11, special issue -2 , June 2025, Pages 10-18
Abstract
Vitamin D stimulates macrophages and epithelial and immune cell development ofantimicrobial peptides, which may be significant in Bacterial or viral infection eradication.Case control study was carried out from 1/August 2020 till 15 /September 2020. A total of(100) subjects from (50±2) years old ...
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Vitamin D stimulates macrophages and epithelial and immune cell development ofantimicrobial peptides, which may be significant in Bacterial or viral infection eradication.Case control study was carried out from 1/August 2020 till 15 /September 2020. A total of(100) subjects from (50±2) years old age and older were attending the Health centers ofBaghdad City . The study includes 100 samples divided into 2 groups (or categories) : Fiftypatients with coronavirus diseases (COVID-19) and Fifty apparently healthy subjects (ascontrol). The mean(M) ±standard error of mean (SE) of vitamin D in (ng/ml) for corona viruspatients was (14.57± 1.17), while for control group was (39.70 ± 2.23),a very highly significantdifference (P<0.001) was found between patients and control groups. The finding of this studyshown reduced in the mean level of vitamin D less than (30 ng/ml), the mean(M) ±standarderror of mean (SE) of C-reactive protein (CRP) in (ng/ml) for corona virus patients was (1.98± 0.15), while for control group was (0.67 ± 0.04),a very highly significant difference(P<0.001) was found between patients and control groups. All (50) patient with corona virusshown elevated in level of serum C-reactive protein (CRP) level. Weak negative correlation (-0.189) with insignificant differences (P=0.224) were observed between vitamin D and Creactive protein (CRP).
Lec.Dr.Mohaned A. Kadhim AL. Atbee, Prof. Dr. Kawther Hawaz Mahdi Al-Ibrism
Volume 11, special issue -2 , June 2025, Pages 19-25
Abstract
During the period from January to June 2023, 142 samples of local and imported frozenchicken meat were collected from Al-Basrah markets and surveyed for the occurrence ofSalmonella typhimurium, depending on the area of collection, 72 samples from local frozenchicken and 70 imported frozen chicken. The ...
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During the period from January to June 2023, 142 samples of local and imported frozenchicken meat were collected from Al-Basrah markets and surveyed for the occurrence ofSalmonella typhimurium, depending on the area of collection, 72 samples from local frozenchicken and 70 imported frozen chicken. The number of samples that gave a positive result forSalmonella typhimurium (96) and identification was done according to IS06579 rules. Also,morphological, cultural, microscopical characterization, and biochemical tests were studied.All the isolates were subjected to API 20E to ensure the identification, and the antibiotic sensitivitywas investigated for all isolates of S. typhimurium, which showed multiple resistance patterns
Ahmed A. Al-Salhi, A. H. Awadh, H.S. Abbas, S.A. Abbas
Volume 11, special issue -2 , June 2025, Pages 26-31
Abstract
Quail eggs are a highly nutritious food that has a positive impact on many aspects of generalhealth. Scientific research has shown that quail eggs effectively contribute to regulating bloodsugar levels, as they help improve the body's response to insulin, which contributes to reducingblood glucose levels ...
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Quail eggs are a highly nutritious food that has a positive impact on many aspects of generalhealth. Scientific research has shown that quail eggs effectively contribute to regulating bloodsugar levels, as they help improve the body's response to insulin, which contributes to reducingblood glucose levels and enhancing the prevention of diabetes. In addition, quail eggs play animportant role in improving heart health by reducing levels of harmful cholesterol (LDL) andincreasing levels of good cholesterol (HDL), which reduces the risk of cardiovascular diseases.Quail eggs are also rich in antioxidant compounds such as selenium and vitamin E, which helpreduce oxidative stress and improve blood vessel health. In addition, studies indicate that quaileggs enhance fertility in men and women, as they contain essential minerals and vitamins thatcontribute to enhancing reproductive functions and regulating hormone levels. Regarding jointhealth, quail eggs appear to contain essential fatty acids such as omega-3 and collagen, whichcontribute to reducing inflammation and relieving joint pain. In general, quail eggs areconsidered a complete nutritional option that promotes overall health through their multipleeffects on the body's vital functions
Ban K. Yousif 1 , Adel. J. Hussen
Volume 11, special issue -2 , June 2025, Pages 32-44
Abstract
The current study was carried in the college of Veterinary Medicine-University ofBasrah for observing the histological and ultrastructural of the kidney in one-humpedcamel. In this study 10 adult healthy kidneys of one-humped camel bought fromslaughterhouse of Al-Samawah city, (2-3) years in summer (2020). ...
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The current study was carried in the college of Veterinary Medicine-University ofBasrah for observing the histological and ultrastructural of the kidney in one-humpedcamel. In this study 10 adult healthy kidneys of one-humped camel bought fromslaughterhouse of Al-Samawah city, (2-3) years in summer (2020). The histologicalstudy include 5 kidneys investigated by using histological methods, the samples werefixed with 10% formaldehyde solution. Three stains were used H&E, PAS and Mallory.Five kidneys were used for ultrastructural study, samples were then processed forultrastructural technique. The histological examination show that high number of longloops of Henle and vasa recta in the kidney and the density percentage of renalcorpuscles more in the midcortical region than in a juxtamedullary region and thediameter of renal corpuscle was nearly similar in midcortical and in juxtamedullaryregion. The nephron was investigated by transmission electron microscopy is unique inhaving thick basal lamina, the thickest being found in part of the parietal layer ofBowman, s capsule and the thin loop of Henle. The characteristics above showed thatthe one – humped camel ͗s kidney possessed a high reabsorption and hence promotingthe production of high concentrated urine. The current study was aimed to report someof the histological and ultrastruchural characteristics of the kidney in normal state toprovide basic data which will utilized in the other studies.
Ashraq Monir Mahmed ; Athraa Ghazwan Hashim Shokr
Volume 11, special issue -2 , June 2025, Pages 45-58
Abstract
Carrots are one of the most consumed vegetables around the world and the production of juiceleads to large amounts of carrot juice residues, which is one of the main by-products, which arerich in fiber and high amounts of carotenoids and phenolic compounds that can contribute toimproving the quality ...
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Carrots are one of the most consumed vegetables around the world and the production of juiceleads to large amounts of carrot juice residues, which is one of the main by-products, which arerich in fiber and high amounts of carotenoids and phenolic compounds that can contribute toimproving the quality of food products, in this study yogurt was manufactured using 0, 2.5 and 5g of carrot juice residues and added to yogurt, The results obtained showed that the estimate ofthe chemical composition of carrot juice residues for moisture, ash, fat, protein and fiber wherethe ratios were 67.84, 4.25, 3.42, 2.83, 12.7% respectively and beta-carotene was diagnosed forcarrot juice residues by HPLC device, and the total dissolved solids were 18, 25 and 45%respectively, and protein 7.48, 7.77 and 7.90% respectively. Fats of 19.58, 19.77 and 19.84%,respectively, and ash 8.15, 8.33 and 8.48%, respectively, were higher in carrot-residual yogurtsamples than in the control sample. As well as the gradual decrease in total humidity 7.11, 7.08and 7.00% respectively, and pH 4.63, 4.58 and 4.51% during the progress of the storage periodaccompanied by a rise in pH 0.60, 0.64 and 0.67% higher than the percentages in the comparisonsample. The density increased by 0.2, 0.4 and 0.7%, respectively, and the viscosity of 99.87, 105.7and 113.35%, respectively, in the yogurt samples significantly increased by increasing theconcentration of carrot juice residues. As the storage period progressed, the scores for the sensorycharacteristics of the samples decreased, while the samples with a concentration of 2.5 g obtainedthe highest scores for the sensory characteristics. These results will be useful for those interestedin the food industry in integrating carrots and offal with yogurt to improve the quality and valueof food products
