Effect Of Parsley On Weight Reduction And Antioxidant Enzymes In Overweight And Obese Women Subjects

The aim of this study was to evaluate effect of parsley on weight loss and antioxidant enzymes in overweight and obese women subjects. A number of 150 women subjects were classified as follow: group (1) 30 normal volunteers women with BMI2 was considered as a control group, group (2) 30 overweight women with BMI between 25-30 Kg/m² eating one cup/ day parsley in addition their weight reduction diet, group (3) 30 obese women with BMI>30 Kg/m² eating one cup/day parsley in addition their weight reduction diet, group (4) 30 overweight women with BMI between 25-30 Kg/m² eating only their weight reduction diet, group (5) 30 obese women with BMI>30 Kg/m² eating only their weight reduction diet. The weight reduction diet is containing the same types and quantities for all participants in groups 2, 3, 4 and 5 with exchange during the week days along the study period. Age (35-60 years) with no prior history of chronic diseases was selected from outpatient clinics in Assiut University Hospitals after their agreement for the participation in the study. Information on age, weight, height was collected. Antioxidant enzymes including superoxide dismutase (SOD), glutathione reductase (GR), glutathione peroxidase (GPX) and catalase (CAT) were assessed in the groups at the beginning of the study and after 2 months of intervention. The investigation was approved by the ethics committee at Medicine Faculty, Assuit University, Assuit, Egypt. Results showed that the high content from protein, total carbohydrates, fiber, vitamins (A, C and E) and minerals (K, Na, Ca, Fe, Mn and Zn) in parsley. A significant (P≤0.05) difference was observed between the weight and TSF in groups 4 and 5 of the participants before and after the study period except BMI. While the high significant (P≤0.01) increasing was observed of the participants before and after intervention in weight and triceps skin fold (TSF) only. The activity of SOD was increased in the all groups after study period when compared with before (P≤ 0.01) in groups 2 and 3 and (P ≤ 0.05) in groups 4 and 5 but still lower than the control group. The results showed a high significant decrease (P≤ 0.0001) in the GR, GPX and catalase activities in groups 2 and 3 after intervention except GR (P≤0.05) in group 3. In the present study there was a slight increase in groups 4 and 5. In conclusion, a weight loss by parsley besides weight reduction diet can reduce the weight and BMI as well as increasing the antioxidant enzymes activities in overweight and the obese subjects