Research ArticleOpen Access

Effect of Red Raisins (Vitis Vinifera L.) Intake on the Level of Some Hematological Tests in a Group of Female Volunteers

Volume 2 - Issue 3

Nora M. Al-aboud*

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- Department of Biology, Umm Al-Qura University, Saudi Arabia
*Corresponding author: Nora M. Al-aboud, Department of Biology , Umm-Alqura university , Makkah , Saudi Arabia

Received: February 02, 2018; Published: February 15, 2018

DOI: 10.26717/BJSTR.2018.02.000764

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Abstract

Raisins’ natural resistance to spoilage and ease of storage and transport only serve to strengthen their appeal and widespread consumption. This study discussed the effect of taking 8gm of Raisins (Vitis vinifera L.) for 20 days on the blood samples off male volunteers where we recorded the haemoglobin levels before and after the study. The results showed up mild increment in haemoglobin readings, decrease in TIBC, increase in ferritin and decrease in transferrin. Also, there was mild increment in serum iron levels after taking Raisins. Regarding MCV, It showed up mild increament in five volunteers only. On these bases several findings support the suitability of Raisins as a source of healthy compounds for human diet, but limits in the data published till now clearly support the need of new specifically designed trials.

Keywords: Raisins; Vitis vinifera L; Dietary iron content; Iron Deficiency Anaemia