Potential bioactivity of Phoenix dactylifera fruits, leaves, and seeds against prostate and pancreatic cancer cells

The use of functional foods’ phytochemicals in the chemoprevention of different cancer diseases has become one of the hot scientific areas in the clinical nutrition field. For instance, the Khalas palm cultivar (KPC; Phoenix dactylifera) is one of the natural sustainable resources that have high bioactivity and functionality. This study aimed to investigate the antiproliferative activity and mode of action of KPC’s different parts on prostate (Pc3) and pancreatic (panc1) cancer cells at a molecular level. In the methods, KPC’s leaves, seeds, and fruits’ chemical composition and phytochemical analysis were analyzed. Also, the cytotoxic effects of each extract were assessed against pc3 and panc1 cell lines. Besides, induction of apoptosis, cell cycle analysis, and gene expression of both Cap3 and Cap9 were studied. The obtained results indicated that KPC leaves extract exhibited the highest significant (P < 0.01) anti-proliferation activity against the utilized cancer cell lines compared to fruits and seeds extracts. Also, there were significant (P < 0.05) differences in the phenolic contents, flavonoid of compounds, and antioxidant power of the leaves when compared to the seeds and fruits. Additionally, the highest cytotoxic effect (lowest IC50) was recorded with leave extract than seeds and fruits. Meanwhile, the seeds extract induced (P < 0.05) the apoptosis and arrested cells in the G2/M phase as well as up-regulated the gene expression of the apoptotic-related genes (Casp3 and Casp9) compared to the control group. In conclusion, this study showed that the presence of bioactive components in the KPC different parts extracts have the significant ability to induce the apoptotic pathway that could down-regulate the proliferation of prostate (pc3) and pancreatic (panc1) cancer cells. The pathway mechanism of action was induced by the phytol molecule presented in its leaves extract

Evaluation of Insecticidal Effects of Plants Essential Oils Extracted from Basil, Black Seeds and Lavender against Sitophilus oryzae

The risk of using synthetic insecticides to the environment, human health, and the emergence of new genera of pests resistant to that kind of drugs, have led to attention in natural compounds. The present study aimed at evaluating the insecticidal activity of 0.25–6 mg/cm2 of basil (Ocimum basilicum), black seeds (Nigella sativa), and lavender (Lavandula angustifolia) essential oils (EOs) against one of the major stored product pests, Sitophilus oryzae (L.). This was done by assessing mortality and repellent percentage assay in the adult stage, as well as analysing up and down-regulated genes associated with toxicity effect of selected EOs. The three studied EOs showed a toxic effect on S. oryzae; where O. basilicum and L. angustifolia EOs explicated 100% mortality at 6 mg/cm2 after 48 and 24 h, respectively. The highest repellence activity was recorded for O. basilicum EO at 0.75 mg/cm2 with value 82.3% after exposure time 5 h. In the highest dose (6 mg/cm2), the maximum up-regulated expression level of detoxification DEGs genes (CL1294 and CL 8) and cytochrome p45o gene (CYP4Q4) in Lavandula angustifolia EOs exhibited 8.32, 6.08, and 3.75 fold changes, respectively, as compared with 4.76 fold at 10 ppm malathion and 1.02 fold change in acetone control

Antihyperlipidemic effect of bread fortified with potato peel powder against Triton X-100-induced hyperlipidemia in male albino rats

The present investigation aimed to improve the nutritional and healthy values and evaluate the influence of bread fortified with dried potato peels (BPP) on Triton X-100-induced hyperlipidemia in male albino rats. The findings demonstrated that BPP lowered hepatic triglycerides and total cholesterol while increasing high-density lipoprotein (HDL-C). BPP exhibited potential lipid-lowering and hepatoprotective actions that were generated by the reduction of oxidative damage and preservation of the non-enzymatic and enzymatic antioxidant systems compromised by hyperlipidemic condition. Furthermore, BPP considerably enhanced the mRNA expression of AMPKα (AMP-activated protein kinase-alpha), suppressed the expression of fatty acid synthase (FAS) and acetyl-CoA carboxylase alpha (ACCα), and decreased the mRNA expression of the adipogenic transcription factor SREBP-1c (sterol regulatory element-binding protein-1c), which are essential regulators of hepatocyte lipid metabolism. A histopathological assessment of the liver confirmed the results. In conclusion, this investigation revealed a positive impact of bread fortified with BPP therapy in preventing hyperlipidemia

Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product

Pre-gelatinization by using an autoclave is the simplest lab-scale method for preparing instant flour from adlay. The effect of heating temperatures (60 °C, 80 °C, and 100 °C) on the structural and pasting properties of pre-gelatinized adlay flour was studied. Moreover, the sensory acceptability of instant porridge prepared from this flour was investigated. Results showed that the shapes of starch granules of pre-gelatinized adlay flour started to disappear at a temperature of 80 °C. However, the crystallinity of the flour gelatinized at 60 °C was higher than that of flours gelatinized at other temperatures. The treatment increased water absorption, water solubility, and swelling power of pre-gelatinized adlay flour. It changed the pasting properties of pre-gelatinized adlay flour and decreased the lightness of pre-gelatinized adlay flour. Overall, the panelists preferred the instant porridge made from pre-gelatinized adlay flour prepared from 100 °

Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product

Pre-gelatinization by using an autoclave is the simplest lab-scale method for preparing instant flour from adlay. The effect of heating temperatures (60 °C, 80 °C, and 100 °C) on the structural and pasting properties of pre-gelatinized adlay flour was studied. Moreover, the sensory acceptability of instant porridge prepared from this flour was investigated. Results showed that the shapes of starch granules of pre-gelatinized adlay flour started to disappear at a temperature of 80 °C. However, the crystallinity of the flour gelatinized at 60 °C was higher than that of flours gelatinized at other temperatures. The treatment increased water absorption, water solubility, and swelling power of pre-gelatinized adlay flour. It changed the pasting properties of pre-gelatinized adlay flour and decreased the lightness of pre-gelatinized adlay flour. Overall, the panelists preferred the instant porridge made from pre-gelatinized adlay flour prepared from 100 °