The current study aims to evaluate the possibility of using fresh purslane in the treatment of obesity. For this purpose, Five food products (salad, rice, Molokai, meat kofta and cabbage stuffed) were prepared by adding levels of fresh purslane (10%, 15% and 20%) replacement respectively, with studying sensory properties for these products. Total of 30 female albino rats were used, they were divided into two main groups: The first main group was control group negative (6 rats) fed on basal diet only. The second main groups (24 rats) were fed on high fat diet contents for (5weeks) to induce obesity. After that, they were divided into four sub groups each group (6 rats). The first group (Positive control group), and the remaining three subgroups which, fresh purslane was introduced to their food at levels of 10%, 15 % and 20%, respectively, for (4weeks). The results of the sensory tests of food products which supplemented with fresh purslane (10%, 15% and 20%) showed a high degree of good acceptance of these fortified products.
Microspically, examined liver on high fat diet (positive control group) caused significant fatty liver changes. A slight recovery of fatty liver was only observed in group which treated with 20% fresh purslane.
This study therefore recommends that, adding fresh (portulaca oleracea) into diet for their individuals who are suffering from obesity cause its effective impact on the improvement of obesity diseases and reducing their risk.