الفهرس 
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Abstract
High fat diet typically refers to food that is quickly prepared, rich in saturated fat, purchased from restaurants using precooked ingredients, and served in a packaged form previous studies have shown that a high intake of sweetened beverages increases cardio-metabolic risk factors, obesity, hypertension and metabolic syndrome. High fat diet has many unpleasant health consequences. It negatively affects brain health by damaging regions relevant to memory tasks and by diminishing brain derived neurotrophic factor levels. A high intake of Western food, characterized by high levels of saturated fat, was associated with increased serum total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C), with an 8% increase in the likelihood of having sustained high LDL-C. In combination with a sedentary lifestyle, an increased prevalence has been noted of chronic non-communicable diseases, such as diabetes, heart disease, and cancer, which are estimated to account for 78% of all deaths. Thus, this diet is detrimental to the health and will aggravate existing lifestyle diseases. Oat grain (Avena sativa) is characterized by its good taste and dietetic properties, as well as an ability to stimulate metabolic changes in the bodies of humans and animals. Furthermore, oat grain is a rich source of proteins with favorable amino acid contents and high nutritional value, and as other beneficial ingredients including dietary fiber, antioxidants, vitamins, phenolic compounds, minerals, and essential unsaturated fatty acids.Several recent reports suggested that the consumption of oats attenuated hyperglycemia and diabetes, prevented obesity, abdominal fat and improved liver function by inhibiting lipogenesis in animal models as well as in a clinical trials. Consequently, a daily oat supplement can act as an effective adjuvant for the treatment of metabolic disorders in humans.
Saffron (Crocus sativus L.), the most expensive spice in the world belongs to the family Iridaceae. The components of saffron i.e. crocin, saffranal and picrocrocin are present in red stigmatic lobes of the flower. The coloring properties of saffron are mainly due to water soluble crocins that are glycosyl esters of crocetin with different sugar moieties.
Recent studies showed that saffron extract offers some protection against obesity and related metabolic disorders owing to its high antioxidant activity and different biological properties. One of the potential weight loss effect of saffron including reducing calorie intake by blocking dietary fat digestion via inhibiting pancreatic lipase and acting as an antioxidant, as well as suppressing inflammatory cytokines and adipocyte differentiation.For that, this study aimed to investigate the effect of oat and saffron to prevent body weight gain in rats fed high fat diet. So, to complete this aim, the chemical composition of oat (Avena sativa) and saffron (Crocus sativus, L.) were determined. Investigate the effects of different levels from oat and saffron on the body weight, feed intake and FER of rats fed on high fat diet. Study the effect of different levels from oat and saffron on liver functions, lipid profile levels, kidney functions, the glucose levels and thyroid hormones of rats fed on high fat diet. Forty five obese albino female rats (Sprague-Dawely) age (3 months) mean initial weight was 140 ± 5g were obtained from Institute of Ophthalmology, Medical Analysis Dep., Giza , Egypt. Rats were housed in wire cages under the normal laboratory condition and were fed on standard diet for a week and fed on high fat diet for two weeks, their weights mean was 170 ± 5g as an adaptation period.