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Al-Shatty, Sabah
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Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

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Effect of Traditional and Commercial Yoghurt Consumption on Blood Glucose Levels in Young Adults S. Ajil , Anwar; M. Ali , Alyaa; J. Jaber , Hiba; S. Najem , Noor; F. Mzael , Noura; Marzouk, Alaa; Al-Salhi, Ahmed; Al-Shatty, Sabah
Health & Medical Sciences Vol. 2 No. 4 (2025): August
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/phms.v2i4.471

Abstract

This study aimed to evaluate traditionally fermented yoghurt in comparison with selected commercially imported brands in Iraq (Kalleh, Pegah, Ramak), focusing on their chemical, microbiological, and physiological characteristics. The analyses included qualitative detection of starch and lactose, pH measurement, enumeration of lactic acid bacteria, and assessment of postprandial glycemic responses in healthy young adults over four weeks. The findings demonstrated that commercial yoghurts contained residual starch and lactose, attributable to the addition of thickening agents and the incomplete utilisation of lactose resulting from the inactivation of viable bacteria by heat treatment or irradiation. In contrast, traditional fermented yoghurt was free of such residues and exhibited significantly higher counts of active bacteria, which contributed to a notable decrease in pH during storage. From a physiological perspective, consumption of traditional yoghurt was associated with the lowest glycemic response, with peak blood glucose reaching 110 mg/dL and returning rapidly to baseline levels (95–100( mg/dL. Conversely, commercial yoghurts produced higher glycemic peaks ranging from )130 – 138( mg/dL, reflecting their higher simple sugar content and variations in processing methods. Such pronounced glycemic elevations may place additional strain on pancreatic β-cells and, if consumed regularly, could increase the risk of insulin resistance.
Leafy Vegetables as Natural Sources of Minerals and Vitamins and Their Role in Human Health: A Review Alhafadhi, Arshed; Alnassrallah, Rakhaa; Alobaidi, Ahmed; Almansarawi, Ali; Alshemari, Nada; Al-Salhi, Ahmed Ali Al-Salhi; Al-Shatty, Sabah
Health & Medical Sciences Vol. 2 No. 4 (2025): August
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/phms.v2i4.498

Abstract

This review aims to assess the nutritional composition and health-promoting effects of selected leafy green vegetables—celery, basil, arugula, garden cress, and radish—and their potential contribution to preventing chronic diseases. Recent scientific evidence (2020–2025) was analyzed from clinical, epidemiological, and biochemical studies highlighting the physiological effects of these vegetables. The review methodology focused on identifying bioactive compounds, including nitrates, flavonoids, vitamins, and minerals, and evaluating their effects on key health outcomes such as cardiovascular performance, metabolic regulation, and digestive function. Results indicate that regular consumption of nitrate-rich leafy vegetables significantly contributes to lowering blood pressure, improving vascular elasticity, and reducing oxidative stress. Bioactive components such as flavonoids and polyphenols enhance lipid metabolism, decrease LDL cholesterol, and support antioxidant defense systems. Furthermore, dietary fiber and phytochemicals from arugula, celery, and basil positively influence gut microbiota composition and intestinal health, while compounds in radish and garden cress demonstrate glucose-regulating and anti-inflammatory properties.Overall, incorporating a diverse range of leafy green vegetables into daily diets serves as an effective, low-cost nutritional strategy to improve cardiovascular, metabolic, and digestive health. The findings underscore the need for further controlled clinical trials to determine optimal intake levels, synergistic effects among different species, and precise biochemical pathways underlying these health benefits.
Co-Authors Al-Salhi, Ahmed Al-Salhi, Ahmed Ali Al-Salhi Alhafadhi, Arshed Almansarawi, Ali Alnassrallah, Rakhaa Alobaidi, Ahmed Alshemari, Nada F. Mzael , Noura J. Jaber , Hiba M. Ali , Alyaa Marzouk, Alaa S. Ajil , Anwar S. Najem , Noor