RESUMO
Coriander, celery, dill are leafy vegetable crops in Egypt. These vegetables are rich in antioxidant content such as flavonoids, chlorophyll, vitamin E and C and some elements. The total phenolic compounds were slightly higher in both coriander and celery [53.0 and 51.5 mg/g on dry weight basis, respectively] than dill [45.80-mg/g], while total flavonoids was higher in both celery and dill [9.26 and 10.22 mg/g] than coriander [6.67 mg/g]. Total chlorophyll and carotenoids was higher in celery [13.82 and 5.19 mg/g] than coriander and dill [10.30, 4.34 and 11.53 and 4.81mg/g]. The highest content of vitamin C was in celery [70 mg/g], in contrast, had a lower percent of vitamin E [0.36 microg /g] than coriander and dill. The antioxidant activity increased with increasing the concentration of vegetable extracts from 200 to 500 ppm in corn oil. Antioxidant effectiveness was more obvious for dill extract than both celery and coriander. Whereas, BHT was more effective than rutin then catechin in preventing the oxidation process but BHT had shown carcinogenic effect. A significant decrease in serum glucose was attained in diabetic rats given 5% dried coriander, celery and dill extracts [37.35%, 38.60% and 37.44%, respectively] than 2% in the same vegetables extracts [27.07%, 26.38% and 26.60%, respectively] after 6-weeks