Many resveratrol (Res) enriched genetic-modified (GM) fruits or crops were obtained through biotechnology. In this paper, the blood lipid-decreasing effects of exogenously supplemented Res and endogenously accumulated Res in rice grains were evaluated. The accumulation of triglyceride (TG) and cholesterol (CHO) induced by egg yolk emulsion in mice blood was suppressed by fenofibrate (P < 0.01) and purified Res (P < 0.05). However, the GM rice modified by peanut resveratrol synthase gene 1 (PNRS1) did not show a significant variance to wild-type (WT) rice. The possible reason might be that the content of Res in GM rice was hard to meet the usually used concentration of purified compounds. So, this fast evaluating method was limited to investigate the health care functions of some GM foods enriched active components in trace. Further attempts will be done to develop health functional rice of Res by genetic engineering to meet the growing needs of consumers. Keywords: Oryza sativa, hyperlipidemia, triglyceride, cholesterol , health functional food

Background: By-products of canola oil production are currently discarded or low value commodities. This study investigates if these by-products are a significant source of extractable dietary phenols which could exhibit cellular antioxidants activity. Methods: Endogenous phenolic compounds obtained from canola oil deodistillates and canola meal using different extraction techniques were identified and examined for their in vitro antioxidant activities in “test tube” and cellular assays. Results: Sinapine was the predominant phenolic in the canola meal crude extract, while canolol was the only significant phenol in the accelerated solvent extract of canola meal. The deodistillate did not have canolol or sinapine present, but contained high molecular weight phenols of unknown identity. The “test tube” antioxidant assays indicated that canola meal crude extract and sinapic acid both exhibited stronger antioxidant potentials compared to the other extracts. A dose dependent cyto-protection effect was observed under oxidative challenge by H2O2, when cells were incubated with the canola meal accelerated solvent extract, deodistillate extract and sinapic acid. Conclusions: This study demonstrates that canola by-products can be the sources of health promoting phenols, for possible formulation into value added nutraceuticals. Key words: canolol, canola meal, canola oil deodistillates, cellular antioxidants

This study intended to determine the survival of Listeria monocytogenes during the production and fermentation of the traditional Turkish wheat-based beverage, Boza. L. monocytogenes was inoculated at a level of 5.70 log cfu/ml and survival at 30°C was studied during Boza fermentation. The study also determined the pH changes during that period. The results indicated that L. monocytogenes count tended to decrease rapidly together with a sharp decrease in the pH of boza after 48th hour storage. Additionally, L. monocytogenes was not detected after 72 hour of boza production. It was concluded that this result was attributed by the low pH formation during boza fermentation as well as the antilisterial activity of the Enterococcus faecalis and Enterococcus faecium strains that were isolated from the boza as the dominant species. Keywords: Boza; Enterococcus spp; Listeria monocytogenes; ribotyping; survival.

Aging is deterioration of the physiological functions in human body, which is associated with several diseases, such as cardiovascular disease, neurological disease, cancer, and other metabolic disorders. It has been reported that oxidative stress and inflammation mainly contribute to the progression of aging. Hence, depletion of reactive oxygen species (ROS) and protective effect against inflammation could be the main strategies to extend lifespan of human beings. Due to side effects of drugs, recent researches focus on herbal medicines over the last two decades. Garlic (Allium sativum) and ginger (Zingiber officinale Roscoe) are the most commonly used dietary seasoning in the world. Previous studies show that garlic lowering blood pressure, cholesterol, triglycerides, and homocysteine, boost immunity and decreases oxidative stress and inflammation, which are associated with anti-aging mechanism. Moreover, ginger and its bioactive compounds have shown the suppression of lipid peroxidation and recovered the levels of glutathione (GSH). In addition, ginger has shown the anti-inflammatory effect by decreasing nuclear factor of kappa light polypeptide gene enhancer in B-cells inhibitor, alpha (I?Ba) degradation and impairing nuclear factor kappa-light-chain-enhancer of activated B cells (NF-?B) nuclear translocation of p65. Scientific evidences suggest that garlic and ginger both showed the protective effects against oxidative stress by depleting ROS and inflammation and extending life span. In this review, we discuss active components of garlic and ginger, and their biological roles in anti-aging, anti-oxidative and anti-inflammatory effects. Keywords: Garlic, Ginger, Anti-oxidative, Anti-inflammatory, Anti-aging.

Rabbit meat (RM) is lean and rich in protein of high biological value, yet with limited processed products. This study was aimed at processing rabbit meat into frankfurter-type sausages to help diversify its use and improve its economic value. The sausages were made with RM and substitutions of Refined Palm Stearin (RPS) at 0, 10, 20, and 30% respectively. Beef and lard were used to produce sausages to serve as control. Moisture, ash, fat, protein and mineral contents (Ca, Na and Fe) as well as pH and percentage cooking loss of the sausages were determined. Sensory evaluation of the products revealed that, the control sausages had significantly higher overall acceptability (p<0.05) compared to the RM sausages. However, no significant differences (p>0.05) were observed among the 4 formulations of RM:RPS sausages in terms of overall acceptability. There were significant differences (p<0.05) in the moisture, protein and fat contents between the control sausages (50.70%, 25.22% and 21.90%, respectively), the 100:0 (62.52%, 28.69% and 5.68% respectively), 90:10 (63.15%, 23.73% and 8.77%, respectively), 80:20 (60.52%, 22.47% and 12.54% respectively) and 70:30 (57.17%, 21.13% and 16.79% respectively). Rabbit meat sausages produced with RPS had acceptable sensory attributes, higher protein and lower fat contents than sausages produced with beef and lard. Key words: Mineral content, Nutrition, frankfurter-type, Food Processing, Proximate composition