Both phytic acid (PA) and catechin (CA) are well known antioxidants of natural origin. They were frequently tried on experimental level as hepatoprotectants, relying only on their antioxidant properties. The present study was conducted mainly to outline the other biochemical pathways underlying the hepatotherapeutic potential of both drugs and to check a possible synergistic action if prescribe...

Vicia sativa L. (common vetch) is an annual legume species of high economic and ecological importance which characterized by nutritive value for animal feeding its ability to adapt various edaphic–climatic conditions. However, limited information available about genotypic environmental effects on agronomic, nutritional, antinutritional traits common vetch genotypes. Thus, in the present study, ...

Sorghum grains of cultivars Wad Ahmed and Tabat were germinated for 1, 2 and 4 days to obtain 1-, 2and 4day-old malts. About 1% of sorghum malt was added to sorghum flour. The mixtures were incubated at 30 C with shaking for 30, 60, 90 and 120 min. Phytic acid and tannin contents and minerals o extractability (as an index for minerals bioavaliability) were assayed for all treatments. The result...

Introduction To meet the protein requirement of the ever growing and predominantly vegetarian human population in India, efforts are in progress in the country to increase pulse production and to make those pulses consumable, which may otherwise adversely affect human health. Pulses constitute a primary source of proteins, add flavour and variety to a well-planned course of meals. These pulses ...