nutrition-2016_posters-accepted-abstracts

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Volume 6, Issue 5 (Suppl) J Nutr Food Sci
ISSN:2155-9600 JNFS, an open access journal
Page 57
Notes:
Nutrition 2016
September 14-16, 2016
conferenceseries.com
September 14-16, 2016 San Antonio, USA
6th International Conference and Exhibition on
Nutrition
Hassan Abd El Raouf El-Hendy et al., J Nutr Food Sci 2016, 6:5 (Suppl)
Effect of bee glue (propolis) on hepatitis rats
Hassan Abd El Raouf El-Hendy1, Muna Ali Saif Al-Yamani2 and Mahasin Abdulaziz Ahmad Sayrafi2
1Alexandria University, Egypt
2Umm Al Qura University, KSA
This study was conducted to evaluate the benefits of the Saudi honey gum (propolis) by means of reduction of its toxic substances
that target the liver and affect its performance. The components of propolis were identified. The research sample included 42
adult male rat of healthy weight ranged from 255-287 grams. The samples were divided into six equal groups. The first group was fed
the standard diet (negative control group) while 35 rat were injected with carbon tetrachloride under the skin (1.5 ml/ kg) in order
to infect them with acute hepatitis. After 24 hours, the group of infected rat were divided and the second group (positive control
group) was also fed a standard meal, while the other groups infected which were the third, fourth, fifth and sixth were fed on a diet
with access to a standard concentration of Saudi honey gum of 200, 300, 400 and 500 mg per kg, respectively, through the mouth for
4 consecutive weeks. The results showed that propolis contains 41 compounds and out of these 17 compounds have been identified.
Volatile oil was in proportion of 20.37%, aliphatic acids in 16.87%, esters in 15.48% and alcohols in 13.98%. The results showed a
significant improved in biochemical parameters in hepatitis rats which were treated with propolis. Results also showed that propolis
increased activity of antioxidant enzymes in the liver of hepatitis rats treated with propolis. The study concluded that propolis plays
an effective role in protecting the liver from damage and inflammation that can be caused by the components of anti-oxidation and
inflammation.
Biography
Hassan Abd El Raouf El-Hendy is a Professor of Nutrition and Food Science at Home Economics Department in the Faculty of Agriculture at Alexandria University,
Egypt.