نوع المستند : المقالة الأصلية
المؤلفون
1
Doctor of Nutrition and Food Science, Nutrition and Food Science Dept., Faculty of Home Economics, Arish University, North Sinia, Egypt
2
Bachelor of Nutrition, Dietetic Nutrition Program, Nutrition and Food Sciences Dept.
3
Professor of Nutrition, Nutrition and Food Science Dept. and Former Dean of Faculty of Home Economics, Helwan University
المستخلص
The global mayonnaise market witnesses a significant demand. The versatility of mayonnaise as a spread, dip, or salad dressing is contributing to its growing popularity among consumers worldwide. Innovation in formula profiles and the introduction of healthier variants can open new avenues for market expansion. Monosodium glutamate (MSG) and commercial mayonnaise promote oxidative stress, weight gain, organ dysfunction, and adverse lipid profiles, particularly when consumed in excess or prepared and stored improperly. This can lead to foodborne illnesses, especially in immunocompromised individuals like the elderly and pregnant women. This study supports the development of reformulated mayonnaise, MSG-free as food alternatives using natural ingredients to combat metabolic disorders and obesity. The results offer renal and kidney protection, potentially through the action of bioactive compounds (e.g., unsaturated fatty acids and antioxidants) present in ingredients such as flaxseed or fermented milk. The results demonstrate that MSG induces hematological suppression and oxidative stress in rats, increased MDA, and diminished antioxidant enzyme activities. In contrast, reformulated mayonnaise samples, particularly those enriched with functional ingredients such as flaxseed oil, fermented milk, and spices, exhibited protective effects by improving antioxidant status and maintaining normal hematological values. These findings highlight the potential of reformulated mayonnaise products as functional foods in obesity prevention, cardio-protective and metabolic health management.
الكلمات الرئيسية
)
مشاهدة على SCiNiTO