Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with rosemary extracts and probiotic bacteria (LAB) (Bifidobacterium longum ATCC15707 and two lactic acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) on its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties. The study results revealed significant differences in the total solids, protein, and ash content when rosemary concentration increased beyond 2%. However, there were no significant differences among the treatments in acidity and pH value. The sensory evaluation results indicated that the addition of aqueous extract of rosemary affected the sensory properties of yoghurt (flavour, body and texture, appearance, and overall grade), wherein an increasing concentration of rosemary extract increased score of flavour, body and texture, appearance, and overall grade. On the other hand, rosemary extract did not affect the sensory properties and chemical composition. To sum up, it can be stated that rosemary was used in the preparation of yoghurt with increased health benefits, acceptable sensory attributes, and the production of synbiotic yogurt.

Sage extract was created by researchers using a water solvent at extraction levels of 3%, 5%, 7%, and 10% before being added to lab-made yogurt. These yogurt test tubes were kept at 4°C throughout the 14 days. A laboratory test was conducted to determine the antioxidant activity of the components of the bioactive extract all of which performed better than the control. The plant's chemical analysis revealed that the extract contains active ingredients detected by high-performance liquid chromatography with antioxidant properties comparable to those of BHT and synthetic ascorbic acid. Previous phytochemical studies confirmed that sage contains active compounds with antioxidant potential, suggesting its possible application as a natural alternative to synthetic antioxidants such as BHT and ascorbic acid, and even outperforming ascorbic acid in DPPH radical scavenging tests. The value of sage extract was 81.85±0. 38. After storage, yogurt samples showed a significant increase in titratable acidity and a decrease in pH they reached (4.28±0.06, 4.34±0.07, 4.41±0.07, 4.56±0.08, 4.71±0.1) respectively immediately after manufacturing and increased at the end of the storage period for all treatments. The DPPH radical scavenging test showed that the addition of stage extract significantly enhanced yogurts antioxidant activity. Yogurt with the different sage extracts had better sensory qualities than the control treatment; the 5% extract treatment was the best. The efficacy of sage extract as a natural preservative was demonstrated by the fortified yogurt's ability to maintain acceptable quality and storage conditions for 14 days.

Metabolic syndrome is a clinically recognized group of concurrent physiological dis-orders. They include insulin resistance, high blood pressure, dyslipidemia, and obesity. These conditions interact synergistically, enhancing the pathological effect of each other. It significantly increases the risk of developing autoimmune disorders and the development of malignant tumors. Emerging evidence has positioned the gut micro-biome as a pivotal determinant of systemic health. Disruption of this microbial eco-system (bacterial imbalance) has been mechanically linked to many disease conditions. This review critically evaluates the therapeutic efficacy of prebiotics, probiotics, and synbiotics in the management of metabolic syndrome. These interventions share a common ability to target gut microorganisms as a modifiable therapeutic axis. To cap-ture an unlimited amount of research on this topic. This review analyzes the mecha-nisms of action of probiotics, prebiotics, and synbiotics, linking them to metabolic syndrome and associated diseases, their functional benefits, and their association with nutrition. These effects also target the primary pathways for managing metabolic syn-drome. However, the large variability between existing studies limits reaching defini-tive conclusions. Standardized and carefully designed clinical trials remain essential for future research.