Total abdominal hysterectomy is a quite common open surgical operation accounting for 54% of all benign diseases. Indications are uterine fibroids, adenomyosis/endometriosis, AUB, chronic pelvic pain, cancer of ovaries, uterus or cervix or cancer phobia. It is relatively an uncomplicated operation and easiest when least required.

Seed for invasive cardiology was sown in early part of nineties. Cardiac catheterization was actually pioneered by Werner Forssmann in 1929. However, credit for therapeutic interventional cardiology should go to US vascular radiologist, Charles Theodore Dotter for performing first peripheral arterial angioplasty [PTA] in 1964. Subsequently, a German cardiologist by name Andreas Gruentzig adapted the technique in 1974 to suit coronary artery disease and performed the first human coronary balloon angioplasty to treat blockage in coronary artery in 1977.

Microbiota is a life line for human being, however if the balance in interspecies of microbiota is disturb, it can cause not only serious diseases but can kill also. Collectively the microbiotal species act as epigenetic factor for humans. First exposure to microbiota is in utero. The whole health programming of the individuals starts even before birth. C-section or fed formula-fed babies are immunologically weaker than that of normal delivered and beast fed babies. For the lifelong good health of babies, Mothers should opt for vaginal delivery and breastfeeding for healthy newborn.

A person cannot stop eating a delicious snack until full of a snack bag of empty without consciousness; most people had this experience. The snack bag of the front of the design, which is attractive to people to buy, a load on the back has detailed the nutrition food label of a claim, and sounds are a perfect snack for us to enjoy our leisure time. "The food industry company of the slogan is profit." In recent years, delicious snacks are the most significant food industry for a corporate business to survive. Food industry marketing is enormous and dispersed worldwide; additionally, the food industry also produces various snacks for bringing the pleasure of eating to customers. The sounds are great. However, epidemiological studies have identified that chronic diseases are increasingly related to overeating snacks daily. The snack is delicious, which is undeniable. What drove a person to eat so fast and more? The answer is human instinct without human consciousness. It is the simplicity of the seemingly, but it is also a complex mechanism as human beings. That evoked people of mind how to mindfully and consciously eat to help people eat healthily.

Antioxidants are added to fresh and processed meat to prevent lipid oxidation, retard the development of off-flavors, and improve color stability. In the food industry, they can be divided into natural and synthetic antioxidants. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This study was carried out to investigate the effect of Rosemary extract (R.E.) and vitamin E on the quality of fried fillets of Nile tilapia (Oreochromis niloticus) during chilling and frozen storage. Fillets of Nile tilapia were treated with (R.E.) 0.1%, 0.2%, 0.3% and Vitamin E 0.1% then stored for 5,10 and 15 days at 4±1°C and for three months at -18±2°C. Then chemical tests including Peroxide value (PV), Thio-barbituric acid (TBA), Tri-methylamine-nitrogen (TMA-N) and Total volatile base-nitrogen (TVB-N) were done to evaluate the preservative effect of (R.E.) and vitamin E during storage. The TBA and PV increased in all treatments due to lipid peroxidation. Results showed that TMA-N,TVB-N, value of (R.E.) and vitamin E treated samples were significantly lower than those of the control samples (P<0.05). Results of our investigation revealed that R.E. retarded oxidative changes in chilling and frozen fried fillets of Nile tilapia whereas R.E. 0.1%, 0.2% and vitamin E 0.1% were not as effective as R.E. 0.3% on oxidative stability. Best oxidation inhabitation results on chilling and frozen fried fillets of Nile tilapia was obtained when employing of R.E. The obtained results also showed that there was a significant (p<0.05) enhancement in sensory quality attributes of fried fillets of Nile tilapia; samples treated with R.E. and vitamin E Conclusion: The tested R.E. had high effectiveness as antioxidative and antimicrobial should be utilized for extending the shelf-life through retarded the spoilage and enhancing quality attributes of fried fillets of Nile tilapia during chilling and frozen storage.