الفهرس 
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Abstract
This study aimed to : Studies on some plant extracts and their use as functional foods Objectives : This the study aims to use some plant extracts ,i.e. (garlic ,fenugreek and ginger)to decrease the harmful effect of over toasted bread on body health, liver and kidney functions in rats .The obtained important results can be summarized as follows : Methods and results Our results showed that the highest content of moisture, fiber and vitamin C in garlic bulbs sample and their values were 63%, 6.8%, 30 mg /100g, respectively, and garlic sample contains the lowest content of fat and Cu, Ca, K, and Zn. As well as fenugreek seeds have the highest content of protein and fat and their values were 29%, 8.3%, respectively, also they have the highest content of Cu, Ca, K, and Zn and their values 0.088, 25.8, 314.4, 0.323 ppm, respectively, but fenugreek seeds have the lowest content of ash and carbohydrates. Moreover, ginger sample has the highest content of carbohydrates and ash and their values were 75.1, 8%, respectively, also ginger has the highest content of flavonoids and polyphenols and their values were 155.94 mg catechin E.q /100g and 328.9 mg pyrogallol E.q / 100g, respectively. Conclusion : We recommend that use of plant extracts for the protection from illnesses and body health improvement, because they play a significant curative and preventative role towards naturally harmful agent (acrylamide). This effect may be related to vitamins, phenolic compounds, minerals and flavonoids contents which play critical role in the prevention of cellular oxidative damage and avoid the harmful effect of acrylamide in over toasted bread.