Z K Muhidinov, M H Rahmonov, A S Jonmurodov, A S Nasriddinov, J T Bobokalonov, G. D. Strahan and LS. Liu
Apricot (Prunus armeniaca L.) fruits are widely consumed in the world, and their growth is widespread throughout Central Asia, both in the wild and in cultivation. The origin of the apricot is considered to be the mountains of Tien Shan, between China and Tajikistan. There are more than 60 varieties of apricot, and they are consumed immature, mature, and in dried forms. Common preparations include jams, jellies, canned fruits, bakery fillings, and compotes. In addition, traditional medicines have long used all parts of the plant for therapeutic purposes. The fruit has been found to contain phytochemicals such as vitamins, carotenoids and polyphenols, which contribute significantly to their taste, color and nutritive value1. Other studies have demonstrated a positive correlation between the intake of antioxidant rich diets and lower incidences of degenerative diseases including cancer, heart disease, inflammation, arthritis, immune system decline, brain dysfunction and cataracts 2, 3. We previously reported4 the effect of pectins from different sources on the biosynthesis bile acids and cholesterol levels in rats. Concomitant examination of bile flow and the biliary secretion of the lipids were significantly different between animals receiving a crude pectin-supplemented diet, which contained pectin oligosaccharides and polyphenols. In rats fed pectin, biliary cholesterol and bilirubin levels were significantly lower, but the phospholipids and bile acid pool sizes were significantly greater than in the control group. Similar changes of greater magnitude were found in rats fed peach pectin compared to those fed apricot pectin, but lower magnitudes were found in rats fed quince pectin.
Published Date: 2021-03-25; Received Date: 2021-02-10