Explore the vast range of titles available.

Kiwi fruit is known as Chinese gooseberry and considered as natural dietary supplement with many health benefits. This study aims to assess the immune boosting and antioxidant effect of kiwi fruit (KWF) with three different forms in hydrogen peroxide (H2O2) induced toxicity in rats. Twenty-five rats, divided into five groups (5 rats for each); as normal control group (-ve), H2O2 (+ve) (100mg H2O2/kg bwt/day), treated groups were ((+ve) with oral KWF juice (100 mg /kg/bwt/day), ((+ve) with KWF powder (10g/kg diet/day), and ((+ve) with KWF mixture oral (100mg/kg bwt/day & powder10g /kg diet/day). At the end of the experiment, all rats were sacrificed and their serum was analyzed. The results showed that all groups treated by kiwi fruit significantly diminish the toxicity of H2O2 by decreasing MDA, AST, ALT, creatinine, urea and uric acid and increasing the levels of GSH, SOD, total antioxidants, blood parameters and nutritional parameters in serum of all groups which received kiwi fruit in comparison with H2O2 (+ve). In conclusion kiwi fruit juice and powder with different levels has some significant immune boosting and antioxidant effects.

The fermented dairy products (such as yogurt drink or zabado) are the most prefect food for human especially children, but all dairy products are poor in iron (Fe) and it hasn't a fiber. This investigation used Buffalo's skim milk to process the yogurt and aimed to fortification yogurt drink by some fruit as natural sources of iron and fiber. So, this study chooses fresh kiwifruit, semi dried date and dried apricot in order to fortification yogurt drink (zabado). Then, fruits under study were added by different percentages (2, 5, 7 and 10%) each them alone. The current investigation was studied the effect of addition of fruit to yogurt drink on physiochemical composition, some phytochemical contents and sensory evaluation of products after process and storage period for 14 days. Generally, addition-al fruits caused to improved yogurt drink which increase in fiber, carbohydrates, energy, Fe, Zn and phytochemical contents (total phenols, total flavonoids and antioxidant activity). But, the yogurt drink had decrease in protein and pH-value both after process and end of storage period. Moreover, yogurt drink fortified by fruit had higher scores of sensory properties than control. Conclusion: using fruits with fermented milk improved of chemical composition, antioxidant activity contents and sensory properties.