The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61~4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5~36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45~72.23), and a value of dressing added with red paprika juice (9.81~10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cashew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew added with paprika juice will be utilized as a healthy dressing.
Anacardium* ; Bandages* ; Capsicum* ; Chickens ; Fruit ; Hydrogen-Ion Concentration ; Satureja ; Viscosity

The purpose of this study was to examine the dietary behavior of children according to their preference for fast food. The study was carried out on 470, 6th grade students (boys : 236, girls : 234) in September, 2002. The results are summarized as follows : The mean body mass index was 18.72 kg/m2 for boys and 17.76 kg/m2 for girls. The subjective health disorder symptoms for the group preferring fast food was not significantly different than that of the other groups. The group preferring fast food consumed an inadequate volume of food, and they had an irregular and unbalanced diet. Their intake of green vegetables, vegetables, protein foods, and seaweed was significantly lower than that of the other groups. The food habit score for the group preferring fast food was lower than that of the other groups, and they had irregular meal times and had unbalanced diets. The group preferring fast food had a preference for sweet tastes, whilst members of the other group preferred a savory taste. The first choice for fast food by the group preferring fast food was hamburgers, the reason being that it tasted good. Results show that children who have a preference for fast food need to correct their dietary behavior. As a result, proper nutritional education and intervention is required in order to improve the consuming habits of children and their preference for fast food.
Body Mass Index ; Child* ; Diet ; Education ; Fast Foods* ; Female ; Food Habits ; Humans ; Meals ; Satureja ; Seaweed ; Vegetables

Treatment of hydatid disease is mainly surgical, with medical treatment being reserved as a coadjuvant treatment. Use of effective scolicidal agents during surgery of cystic echinococcosis is essential to reduce the recurrence rate. The goal of this study was to evaluate the in vitro scolicidal effects of hydroalcoholic extracts of Satureja khuzestanica leaves and aqueous extracts of Olea europaea leaves on hydatid cyst protoscolices. Echinococcus granulosus protoscolices were collected from the liver of sheep infected with the hydatid cyst. Various concentrations of plant extracts were used in different exposure times for viability assay of protoscolices. Among the olive leaf extracts tested, 0.1% and 0.01% concentrations had strong scolicidal effects in 120 min. S. khuzestanica 0.1% had very strong scolicidal effects in 30, 60, and 120 min of exposure times and the mortality rate decreased with the lower concentration. The finding have shown that the scolicidal activity of S. khuzestanica against cystic echinococosis protoscolices were more effective, while the O. europaea extract showed less effects.
Animals ; Anthelmintics/*pharmacology ; Dose-Response Relationship, Drug ; Echinococcosis/drug therapy/*parasitology ; Echinococcus granulosus/drug effects/physiology ; Humans ; Olea/*chemistry ; Plant Extracts/*pharmacology ; Plant Leaves/chemistry ; Satureja/*chemistry

OBJECTIVETo assess various antioxidative activities of Satureja khozestanica essential oil (SKE) and its effect on oxidation of low density lipoprotein (LDL) induced by CuSO4 in vitro by monitoring the formation of conjugated dienes and malondialdehyde (MDA).

METHODSThe formation of conjugated dienes, lag time and MDA were measured. Inhibition of this Cu-induced oxidation was studied in the presence of several concentrations of SKE. Also total antioxidant activity and free radical scavenging of SKE were determinated.

RESULTSIt was demonstrated that SKE was able to inhibit LDL oxidation and decrease the resistance of LDL against oxidation. The inhibitory effects of SKE on LDL oxidation were dose-dependent at concentrations ranging from 50 to 200 µg/mL. Total antioxidant capacity of SKE was (3.20±0.40) nmol of ascorbic acid equivalents/g SKE. The SKE showed remarkable scavenging activity on 2, 2-diphenyl-picrylhydrazyl, IC50 (5.30±0.11) ng/mL.

CONCLUSIONSThis study shows that SKE is a source of potent antioxidants and prevents the oxidation of LDL in vitro and it may be suitable for use in food and pharmaceutical applications.

Antioxidants ; chemistry ; pharmacology ; Copper Sulfate ; chemistry ; Humans ; Lipoproteins, LDL ; chemistry ; metabolism ; Male ; Malondialdehyde ; chemistry ; Oils, Volatile ; chemistry ; pharmacology ; Oxidation-Reduction ; drug effects ; Satureja ; chemistry

AIM: To examine the possible protective effect of Satureja khuzistanica essential oil (SKE) on antioxidant enzyme activity in alloxan-induced Type 1 diabetic rats. METHOD: Thirty Sprague-Dawley male rats were divided into three groups randomly; group one as control, group two diabetic, with no treatment, and group three treatment with SKE at 500 ppm in drinking water, respectively. Diabetes was induced in the second and third groups by alloxan injection subcutaneously. After eight weeks, animals were anaesthetized. Blood samples were also collected before killing to measure antioxidant enzymes activity. RESULTS: SKE significantly increased the serum level of glutathione and the serum activity of glutathione peroxidase, superoxide dismutase, and catalase in the treated group compared with the diabetic untreated group. CONCLUSION The findings showed that SKE exerts beneficial effects on the antioxidant enzymes activity in alloxan-induced Type 1 diabetic rats.
Animals ; Antioxidants ; metabolism ; pharmacology ; therapeutic use ; Blood Glucose ; metabolism ; Catalase ; metabolism ; Diabetes Mellitus, Experimental ; drug therapy ; enzymology ; Diabetes Mellitus, Type 1 ; drug therapy ; enzymology ; Glutathione ; metabolism ; Glutathione Peroxidase ; metabolism ; Male ; Oils, Volatile ; pharmacology ; therapeutic use ; Oxidative Stress ; drug effects ; Phytotherapy ; Plant Extracts ; pharmacology ; therapeutic use ; Rats, Sprague-Dawley ; Satureja ; chemistry ; Superoxide Dismutase ; metabolism