Toxicological studies constitute an essential part of the effort in developing an herbal medicine into a drug product. A newly developed thymoquinone-rich fraction nanoemulsion (TQRFNE) has been prepared using a high pressure homogenizer. The purpose of this study was to investigate the potential acute toxicity of this nanoemulsion in Sprague Dawley rats. The acute toxicity studies were conducted as per the OECD guidelines 425, allowing for the use of test dose limit of 20 mL TQRFNE (containing 44.5 mg TQ)/kg. TQRFNE and distilled water (DW) as a control were administered orally to both sexes of rats on Day 0 and observed for 14 days. All the animals appeared normal, and healthy throughout the study. There was no observed mortality or any signs of toxicity during the experimental period. The effects of the TQRFNE and DW groups on general behavior, body weight, food and water consumption, relative organ weight, hematology, histopathology, and clinical biochemistry were measured. All the parameters measured were unaffected as compared to the control (DW) group. The administration of 20 mL TQRFNE /kg was not toxic after an acute exposure.

Despite the pharmacological properties of thymoquinone (TQ), its administration in vivo remains problematic partly due to its poor water solubility, leading to low absorptivity and bioavailability. Hence, the objective of this study is to prepare, characterize, and evaluate the stability of TQ nanoemulsion (TQNE). Conventional emulsion from TQ (TQCE) and empty nano‐ and conventional emulsions from Triolein (TRNE and TRCE) are also produced for comparison purposes. The oil‐in‐water nanoemulsions of TQ and Triolein were produced by high‐pressure homogenization. Emulsions were characterized physically by droplet size, polydispersity index, zeta potential, and refractive index. The changes of these parameters in TQNE samples stored for 6 months at 4 and 25°C were not statistically significant (P < 0.05). In addition, the initial particle sizes of TQNE and TRNE were 119.6 and 119.5 nm, respectively. Stability studies were also performed for the period of 6 months. At the end of the experiment, the percent of remaining TQ in TQNE at 4, 25, and 40°C was 90.6, 89.1, and 87.4 % respectively. Slower degradation of TQ indicated the chemical stability of TQ in TQNE samples. These results indicated that TQNE is stable over a period of 6 months.

Dysregulated metabolism is implicated in obesity and other disease conditions like type 2 diabetes mellitus and cardiovascular diseases, which are linked to abnormalities of peroxisome proliferator-activated receptor gamma (PPARγ). PPARγ has been the focus of much research aimed at managing these diseases. Also, germinated brown rice (GBR) is known to possess antidiabetic, antiobesity and hypocholesterolemic effects. We hypothesized that GBR bioactive compounds may mediate some of the improvements in metabolic indices through PPARγ modulation. Cultured HEP-G2 cells were treated with 50 ppm and 100 ppm of extracts from GBR (GABA, ASG and oryzanol) after determination of cell viabilities using MTT assays. Results showed that all extracts upregulated the expression of the PPARγ. However, combination of all three extracts showed downregulation of the gene, suggesting that, in combination, the effects of these bioactives differ from their individual effects likely mediated through competitive inhibition of the gene. Upregulation of the gene may have therapeutic potential in diabetes mellitus and cardiovascular diseases, while its downregulation likely contributes to GBR’s antiobesity effects. These potentials are worth studying further.

Background. Honey is a natural, nutritious substance produced by honey bees, with its composition heavily affected by the floral source and environmental factors. However, it is also among the most com monly adulterated foods worldwide, raising concerns about its quality and authenticity. This pilot study aimed to conduct a preliminary evaluation of the physicochemical characteristics of honey from Hebron Governorate, Palestine. Nine honey samples (three each from the northern, middle, and southern regions of Hebron) were analyzed for pH, free acidity, moisture content, soluble solids, insoluble matter, ash content, and hydroxymethylfurfural (HMF). Results and conclusions. The findings were summarized as overall and regional mean values and compared with established honey quality standards. The honey samples exhibited good freshness, with a pH of 4.53 and free acidity of 22 meq/kg, both falling within acceptable ranges. They also showed appro priate maturity, having a moisture level of 16.93 % and soluble solids of 81.42 %. These figures suggest suitable harvesting and acceptable overall quality. A statistical analysis showed no significant regional differences in the studied parameters, except for insoluble solid content, which was significantly higher in certain areas. Insoluble matter in honey from the northern (0.245 g/100 g) and middle (0.228 g/100 g) regions exceeded the 0.10 g/100 g limit set by Palestinian standards, suggesting possible contamination or insufficient filtration. Conversely, the ash content was at an acceptable level of 0.41 %, signifying suitable mineral levels. Hydroxymethylfurfural (HMF) levels were elevated (78.59 mg/kg), possibly resulting from excessive heat or extended storage.

The study aimed to analyze the chemical changes occurring during the repeated frying of falafel using various vegetable oils, including sunflower oil (SFO), soybean oil (SBO), and corn oil (CO). To assess the safety of these oils throughout repeated frying cycles, a series of laboratory tests were conducted, including the determination of acid value (AV), peroxide value (PV), p-anisidine value (p-AV), total oxidation (Totox), and total polar compounds (TPC). By the end of the fifteenth frying cycle, the acid values of sunflower, soybean, and corn oils increased to 7.17, 2.24, and 3.36 mg KOH/g, respectively, exceeding the maximum permissible limit of 0.6 mg KOH/g. Similarly, the peroxide values of the tested oils surpassed the established threshold of 10 meq/kg, reaching 47.00, 40.33, and 42.67 meq/kg, respectively. The p-anisidine values also showed a significant rise, indicating the formation of harmful secondary oxidation products. Moreover, the Totox values, representing the sum of peroxide and p-anisidine values, exceeded the acceptable limit of 12.3, with sunflower oil showing the highest susceptibility to oxidation. Although total polar compound levels increased during repeated frying cycles, they remained below the recommended maximum limit of 25%. These results confirm the gradual deterioration in oil quality with repeated frying, highlighting the need for continuous monitoring to ensure safety and maintain oil quality. The originality of this study lies in its analysis of the chemical changes occurring in different vegetable frying oils during repeated falafel frying, coupled with a comprehensive assessment of oxidation and quality indicators, providing precise and reliable data on the safety of oils used repeatedly in cooking.