فهرست مطالب sepideh mahluji

Islam, as the most complete religion, has been paid special attention to the role of nutrition in the physical, mental and moral health of individuals. The Holy Quran and the Hadith of prophet Muhammad (PBUH) and twelve Imams have pointed out some benefits of Halal foods and also adverse effects of forbidden foods (Haram) in human life.

The present review article performed by search in Holy Quran, authentic Hadith and results of some scientific studies, using the following keywords.

According to this review, consumption of Haram foods causes many physical and psychological complications and also prevents doing good deeds. Some studies on the effect of food molecules on the genetic structure of individuals have shown that consuming healthy and Halal foods can lead to the best genetic response. Eating halal food not only has positive effects on health, soul and behavior of humans, but also maintains social security and promotes the health of society.

Generally, from the perspective of Holy Quran and Hadith, the foundation of health is the consumption of healthy and clean food and avoidance of forbidden foods. Recent advances in science have clarified the cause and philosophy of the sanctity of some of them. However, the future studies may reveal more and better explanations for them.

The hypoglycemic, hypolipidemic and antioxidative effects of ginger in type 2 diabetic patients have been recently noticed. However given the very limited data on obesity, the present study was furthered to investigate those beneficial effects of ginger supplementation in obese women. In this clinical trial, 80 eligible obese women (aged 18-45 yr.) were randomly divided into two groups of ginger (receiving 2 g ginger powder as two 1g tablets per day) or placebo (corn starch to the same amount) for 12 weeks. Serum levels of glucose, lipid profile, malondialdehyde (MDA) and total antioxidant capacity (TAC) were determined before and after the intervention. At the end of intervention, significant reductions of serum glucose, total cholesterol (TC), Triglyceride (TG), the TC/HDL.c and LDL.c/HDL.c ratios and increase of HDL.C were observed in both study groups. However, the decrease of serum TG was significantly (percent change: -20.51% vs. -4.92%; p=0.006) and the glucose reduction was non-significantly (percent change: -7.51% vs. -6.16%; p=0.669) more pronounced in the ginger group versus placebo. Moreover the concentration of MDA increased in ginger group (p=0.005) and TAC decreased in placebo group (p=0.029) as compared to the baseline without any significant difference between groups. Our findings revealed a minor beneficial effect of ginger powder supplementation on serum glucose and a moderate, significant effect on TG, as compared to the placebo. However ginger consumption did not cause any significant effect on serum MDA and TAC levels.

Nuts are one of the main consumed snacks worldwide and a significant component of Iranian’s diet. Natural contamination of nuts with fungus is unavoidable and is a major challenge to nuts safety and quality.. The purpose of this research was to study fungal contamination in commercially available nuts (pistachios, walnuts and peanuts) in the markets of Tabriz, Iran.. 100 samples of 50 gr roasted with salt peanuts and pistachios and 300 samples of 50 gr pure pistachios, walnuts and peanuts were collected from different areas of the local markets. After initial preparation, the samples were cultured on Sabouraud’s dextrose agar (SDA). 19 fungal isolates were identified.. The results show that Aspergillus niger was the predominant mold among pure (44%) and roasted with salt (14%) nuts (P < 0/001). In addition, percentage of mycotoxigenic fungal contamination was 18% for roasted with salt nuts and 11% for pure samples.. The overall results of the analysed samples showed that the rate of fungal contamination in pure samples was higher than roasted with salt ones (P < 0.005). Results of the current survey could be useful for minimizing fungal contamination and can educate people about the dangers of mold in nuts..

Nuts are one of the main consumed snacks worldwide and also have an important role among Iranian''s food habits. Natural contamination of nuts with aflatoxin is unavoidable and causes a special challenge for nuts safety and quality. The purpose of this research was to study the aflatoxin contamination in commercially-available nuts (pistachio, walnut and peanut) in the markets of Tabriz, Iran. Sixty two samples of 50 g salt-roasted peanuts and pistachios and 109 samples of 50 g pure pistachios, walnuts and peanuts were collected from different areas of local markets. After the initial preparations, ELISA test was performed for Aflatoxin measurement. Result showed that walnut (90%) and pure pistachio (2.3%) were the most and least contaminated samples, respectively. Mean aflatoxin contamination in the salt-roasted samples (19.88 ± 19.41 μg/kg) was significantly higher than the pure ones (6.51 ± 9.4 μg/kg) (P < 0.001). Respectively, 58.6%, 48.4% and 47.6% of salt-roasted pistachios, salt-roasted peanuts and walnut samples had aflatoxin contamination, which were more than the maximum tolerated level of Iran (MTL, 15 ppb). It was concluded that aflatoxin content of nuts should be monitored regularly to minimize the risk of aflatoxin hazard and ensure the food safety and quality.