Effect of feeding spinach and lentils on some immunological traits in male rats

In recent times, interest in food for strengthens the immune system that has become the necessary components to protection and defense from diseases and infection. So, this investigation aimed to study some natural food sources as effective factors to improve and enhance the immune system. The present study selected lentil seeds (source of good protein) and spinach (source of fiber, vitamins and Fe). Also, effect of the soaking, germinating and cooking on chemical composition of lentil seeds were evaluated. Chemical composition, antioxidants were measured for raw and applied product. Male rats (30 rats) were divided to 6 groups and feeding for 8 weeks. At the end of experimental period, blood samples were collected to analyze after weighted. Then, they killed and organs removed, washed and weighted, too. Sensory evaluation of a veggie burger was measured. The results recorded that, spinach was a high fiber and ash (elements) contents. Soaking and cooking processes caused to increase of immune elements under study. While, germinating and cooking treatments caused to improve in protein and fiber. Moreover, results indicated that, spinach and lentil seeds were improved of WBC, RBC, HGB and serum lipid profile and glucose contents. As well as, they were improved the IgG and IgA as immune system indicators. Sensory evaluation of prepared veggie burger showed that no significant differences between the control sample (soybeans) and the burger samples of taste and appearance.