Ice cream’s appeal is unrivaled. Nonmilk and milk ingredients in ice cream formulas affect their nutritional value, structure, and organoleptical qualities. Seeking novel dietary ingredients instead of artificial flavoring compounds is vital for improving ice cream taste preference, adding antioxidants, and increasing nutritional value. The current study examines the feasibility of manufacturing a new flavored ice cream with excellent dietary value using Adansonia digitata L. (Baobab) fruit pulp (ADFP). The prepared ice cream’s physicochemical and microbiological quality, and rheological, microstructural, and organoleptic properties were investigated. Using ADFP instead of skim milk powder with a partial or complete replacement, five ice cream samples were produced and marked as IB-0, IB-25, IB-50, IB-75, and IB-100. Chemical characteristics were not noticeably impacted except protein and ash, which considerably decreased with increasing ADFP levels. Increasing ADFP in the samples increased titratable acidity and reduced pH. All ice cream samples were microbiologically acceptable with no pathogenic bacteria. By increasing ADFP in the samples, the daily values (%DV) of sodium, potassium, and magnesium were not considerably affected. Calcium reduced from 14.91% in IB-0 to 7.75% in IB-100. All microelements found in the study rose considerably as ADFP increased. Increasing ADFP levels significantly boosted antioxidant levels. The IB-100 sample had the highest total phenolic content (149.29 mg GAE 100 g⁻¹), antioxidant activity (98.12 µmol of TE 100 g⁻¹), total flavonoids (5.96 mg QE 100 g⁻¹), and total flavanols (4.01 mg QE 100 g⁻¹). The inclusion of ADFP had a beneficial effect on the color of the samples. It did not negatively affect the ice cream’s organoleptic acceptability as determined by organoleptic, rheological, and microstructural examinations. Interestingly, when skim milk powder was replaced with 50% and 75%, the hardness, viscosity, and aqueous phase separation were significantly improved. In conclusion, ADPF improves the nutritional value of ice cream and can be used as a natural coloring ingredient without affecting microstructural and rheological properties.

Obesity is a major health concern associated with serious conditions such as type 2 diabetes and cardiovascular diseases. This study investigated the potential anti-obesity effects of heat-treated parsley and mallow extracts (PE and ME, respectively) in high-fat diet (HFD)-fed rats. The selected herbs underwent three heat treatments (boiling, blanching, and microwaving), and the most effective treatment was orally administered to the HFD rats for eight weeks. All three treatments effectively increased the total phenolic content (TPC) and antioxidant capacity of the herbs, with boiling treatment exhibiting the most significant increase. Boiled herbs demonstrated approximately 29% higher TPC and an impressive 348% increase in antioxidant activity compared to the other treatments. Oral administration of the boiled herb extracts to the HFD rats resulted in significant reductions in body weight, total cholesterol, triglycerides, and LDL cholesterol levels, while elevating the HDL cholesterol levels compared to the positive control rats. Additionally, the boiled herb extracts exhibited antioxidant, hepatoprotective, and nephroprotective effects. Notably, PE displayed more significant anti-obesity properties compared to ME, potentially due to higher TPC and antioxidant activity observed in PE compared to ME. In conclusion, this study highlights the potential positive effects of boiled parsley against obesity and recommends boiling treatment as the preferred method when heat treatment is required for herbs.

In the current review, we obtained seven varieties of Artemisia that grow in the Kingdom of Saudi Arabia. They differ in growing conditions, area distribution, and chemical components, but they have some similar bioactive components, such as gallic acid. We found that the leaf extract of A. herba-alba and A. scoparia has a higher yield (26.7 mg g ^-1 GAE) of gallic acid, followed by A. sieberi (96.79 µg g ^-1 ), A. judaica (64.29 µg g ^-1 ), A. monosperma (22.144 µg g ^-1 ), and A. absinthium (0.38 µg g ^-1 ); several studies indicate that it reduces the symptoms of rheumatism. Artemisinin and quercetin (15.31 µg g ^-1 - 18.7 mg g ^-1 ) are used for their antioxidant and anti-inflammatory activities, and can inhibit autoimmune disorders. Most species have antioxidant activity. A. absinthium studies, in vitro and in vivo, have revealed free radical scavenging, anti-microbial, anti-cancer, and anti-inflammatory activities, and have medical and pharmaceutical uses. A. monosperma is used to treat parasitic worms, and A. sieberi is used to treat gangrenous ulcers and infectious ulcers. Artemisia species are allowed by the Saudi Food and Drug Authority in permitted quantities. A. monosperma’s acute toxicity is up to 6.1 g kg ^-1 . In this review, we will mention biochemical constituents, pharmacological and medical uses, and nutritional value of six different Artemisia species in Saudi Arabia. The seventh has been due to a lack of scientific research.

Insulin resistance, obesity, high blood pressure, and dyslipidemia are some of the associated risk factors that contribute to metabolic syndrome, a prevalent complex health condition. Due to its high nutrient content and potential health benefits, eating food plants has gained attention recently as a potentially managed strategy and a way to prevent metabolic syndrome. One such plant is al-haydawan, a succulent that has a long history of traditional use in a variety of cuisines. Based on earlier research, the aim of this study is to elucidate the effects of al-haydawan on metabolic syndrome. Numerous studies have demonstrated that al-haydawan includes a high concentration of bioactive compounds, including calcium and flavonoids that have anti-inflammatory and antioxidant properties. Al-haydawan bioactive extracts efficiently lower body weight, body mass index (BMI), and fat mass—factors linked to osteoporosis and obesity. This aids in the management and prevention of metabolic syndrome. Improvements in blood pressure, blood glucose, and cholesterol levels have also been associated with steroid use. In animal studies, A-lhaydawan extracts have been demonstrated to improve lipid profiles, lower insulin resistance, and improve glucose and lipid metabolism. According to these findings, neutral might have a significant part in controlling metabolic risk factors. In conclusion, because of its abundant nutritional value and possible health advantages, Al-haydawan intake functions as a dietary approach to prevent and manage metabolic syndrome.