تأثير عصير البنجر وعصير الفجل الأحمر على مستوى الهيموجلوبين وبعض القياسات في الفئران المصابة بفقر الدم

Abstract EN

Anemia is a widespread disease among different countries.

Anemia is caused by reducing erythrocyte growth, which leads to the advent of a large amount of underdeveloped erythrocytes.

Beetroots and red radish roots are rich in vitamins, iron, folic acid, and other nutrients that can be used as an alternative in treating anemia.

The Study aimed to evaluate the effect of beet root and red radish juice alone or with phenylhydrazine (PHZ) on the levels of hemoglobin (Hb), Red blood cells(RBCs) and White blood cells (WBCs) also effect on the levels of antioxidant enzymes and lipid profile of male rats 48 male rats were assigned to Six groups.

Feeding period, group (1) –ve control, group (2) treated with beet root juice, group (3) treated with red radish juice, group (4) treat with PHZ, + ve control, group (5) treated with combination of PHZ and beet root juice, group (6) treated with combination of Phz and red radish juice.

Results showed that consumption of beet root juice and red radish root juice group showed improvement of hemoglobin values and had significant decrease in serum lipid profile.

Moreover, they showed significant increase in hemoglobin, blood picture and Antioxidant enzymes such as superoxide dismutase, glutathione-peroxidase, catalase and glutathione S-transferase, compared with control +ve group.

The best treatment effect of anemia injured rats group appeared in beet root juice and red radish juice.

These results may be attributed to nutritional component and antioxidant activity of beet root juice and red radish juice.

In conclusion, feeding rats with beet root and red radish juice juice may significantly reduce anemic