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Background and Objectives: Osteoporosis is one of the bone diseases that various factors such as oxidative stress have a role in creating it. The current research aimed to examine the synchronous effect of aerobic physical exercise and Vitamin D supplementation on osteocalcine and alkaline phosphatase in rats poisoned by H₂O₂.
 Materials & Methods: Sixty adult male Wistar rats were randomly divided into 10 groups of six-rat including: (1) received hydrogen peroxide H₂O₂; (2) double quantity of hydrogen peroxide; (3) hydrogen peroxide + vitamin-D; (4) hydrogen peroxide + aerobic exercise; (5) hydrogen peroxide+ vitamin-D+ aerobic exercise; (6) Double- content hydrogen peroxide + vitamin-D; (7) double-content hydrogen peroxide + aerobic exercise; (8) double-content hydrogen peroxide + vitamin-D + aerobic exercise; (9) scheme (dimethyl sulfoxide + normal saline) and (10) control group, and were treated under intervention protocol for 8 weeks. The serum levels of osteocalcine and alkaline phosphatase were measured by ELISA method. One-way ANOVA was utilized to examine the possible difference between the hydrogen peroxide, double-content hydrogen peroxide, and scheme and control groups and also in order to determine the interactive effects of aerobic exercise and vitamin-D on the research variables, Two-way ANOVA and Bonferroni posthoc test were employed (p≤0.05).
Results: Conducting aerobic exercise and vitamin-D supplementation for eight weeks had interactive effect on the significant rise of  osetocalcine levels in the rats poisoned with 1mm.mol/kg (p=0.001); aerobic exercise (p=0.006) increased significantly the serum levels of osteocalcine in comparison with the groups not treated by aerobic exercise in the rats poisoned with 2mm.mol/kg.
Conclusion: It seems that both exercise and Vitamin-D supplementation improve symptoms of osteogenesis. Nevertheless, with respect to the insignificant effect of hydrogen peroxide on research variables, conducting further studies is necessary.
 

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Background and Objectives: Falafel is a cheap fast food with increasing consumptions. Since falafel is fried at high temperatures at the presence of oxygen and absorbs a large quantity of oil, its routine consumption is a potential risk to human health. Due to the increasing public demands for low-oil foods, the aim of this study was to investigate effects of Arabic, guar and xanthan gums as edible hydrocolloids on qualitative characteristics of fried falafels.
 Materials & Methods: Hydrocolloids were added to the falafel formula at three levels (0.5, 1 and 2%); then, moisture content, oil uptake, texture hardness, color properties (L* a* b* indices), sensory attributes and adsorbed oil fatty acid profile were assessed.
Results: Addition of hydrocolloids significantly increased moisture contents of the fried falafels. Quantity of the oil uptake and hardness of the samples significantly decreased by the addition of hydrocolloids since adding 2% of Arabic gum decreased the oil uptake of falafel by about 40%. Furthermore, addition of hydrocolloids decreased brightness (L*) and increased redness (a*) and yellowness (b*) of the samples. Sensory evaluation results showed that addition of hydrocolloids increased the appearance color, crispness and overall acceptability of the falafel samples, while mildly decreased the intensity of taste. Fatty acid profile of the absorbed oil by fried falafels was not significantly affected by the addition of hydrocolloids; however only quantity of unsaturated fatty acids increased.
Conclusion: Addition of natural hydrocolloids to falafels can greatly decrease oil uptake with no significant changes in organoleptic properties, which is important for the health of consumers.