الفهرس 
1. INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
This study was conducted to study the chemical composition of turmeric (Curcuma longa) and cocoa (Theobroma cacao) as powder which were obtained from local market at Menoufia Governorate. Determination of active compounds of turmeric and cocoa such as total phenolics, total flavonoids, DPPH, TEAC and Identification of phenolic using high performance liquid chromatography (HPLC). Biological study of turmeric and cocoa were done on male albino rats model (140±10g) for 28 day with different concentrations (2.5 and 5%) of turmeric, cocoa and mixture of them as powder. Rats were divided into 8 groups; each group which consists of 5 rats as follows: group (1): Rats will feed on basal diet as a control negative. group (2): Injected by streptozotocin a dose of 40 mg per kg of weight of the rat and used as a positive control group. group (3): A group infected diabetic was fed on the turmeric as powder by 2.5% of the weight of the diet. group (4): A group infected diabetic was fed on the turmeric as powder by 5% of the weight of the diet. group (5): A group infected diabetic was fed on the cocoa as powder by 2.5% of the weight of the diet. group (6): A group infected diabetic was fed on the cocoa as powder by 5% of the weight of the diet. group (7): A group infected diabetic was fed on the mixture turmeric and cocoa as powder by 2.5% of the weight of the diet. group (8): A group infected diabetic was fed on the mixture turmeric and cocoa as powder by 5% of the weight of the diet. Also, some physiological characteristics such as (BWG, FI, FER& organs weight) and some biochemical characteristics blood glucose, total cholesterol, triglycerides, lipoprotein fractions (HDL-c, LDL-c, VLDL-c), liver and kidney functions.