الفهرس 
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Abstract
This study was conducted to study the influence of convenient processing on antioxidant activity of carotenoids both in vitro and in vivo and study the biomarkers of oxidative stress, antioxidant status after feeding standard diet with or without different carotenoids which have the best antioxidant activity after processing.
Three types of vegetables were chosen, carrots (for β-carotene), tomatoes (for lycopene) and spinach (for lutein). The antioxidant activity was determined in untreated (raw) vegetables as a reference, and in the most common processing treated vegetables.
This study showed that cooking (processing) by different methods enhanced antioxidant activity in spinach, tomatoes and carrots. Body weight gain and food consumption exhibited a significant decrease by feeding positive control diet (oxidized oil), while a significant increase by feeding different dietary treatment.
However, it was observed that biomarkers of oxidative stress [Malondialdehyde (MDA), total cholesterol and liver nitric oxide (NO)] was increased by feeding oxidizing oil and decreased significantly in groups of rats that fed different sources of carotenoids. On the other hand, there were a significant increase in liver superoxide dismutase (SOD), serum total bilirubin, uric acid and vitamin A in groups of rats which fed standard diet plus different sources of carotenoids than that fed positive control diet. However, the best improvement was observed in groups of rats which fed processed carotenoids compared with raw ones.
The study concluded the convenient methods of processing and thermal treatment for the best antioxidant activity in vitro and in vivo. This was carried out by feeding experimental animals by different sources of carotenoids as antioxidants against free radicals causing diseases.
It is recommended to consume different sources of carotenoids with cooked diet.