---

Background and Aim: Cardiovascular diseases are often the result of vessel occlusion by atherosclerosis and quantitative disturbances such as increased blood cholesterol and other plasma lipid levels, have important role in its pathogenesis. The most important cause of infectious diseases and its progress is insufficiency of immune system and especially insufficient activation of leukocytes. Therefore an increase in the number of leukocytes and augmentation of immune system can lead to prevention of infectious diseases. The aim of this research was to evaluate the effect of oral lemon peel essential oil on the level of blood lipids and differential leukocyte counts. Materials and Methods : In this research , one class of adult Wistar male rats were used (n=6), including control group that were fed with enough food and water, sham group and experimental groups (1,2,3) which were fed with %2 solution of cholesterol in oleic acid by gavage for five weeks. Simultaneously, lemon peel essential oil 25µLit/Kg, 50µLit/Kg and 100µLit/Kg were given to the first, second, and third experimental groups respectively, but sham group received saline solution. At the end of this period, blood samples were obtained from the heart ventricles of the rats to measure plasma lipids by enzymatic method, in control, sham and experimental groups. Blood smears were prepared to assess differential leukocyte counts. Data were introduced into SPSS (ver12) software and analyzed by means of Kruskul-walis and mann-whitney U statistical tests. Results: The results of this research showed that the effect of low doses of lemon peel essential oil was slight on decreasing the level of cholesterol and LDL in the experimental group in comparison to sham group (p<0.05) and had no significant effect on the level of triglyceride (p>0.05). However, moderate and high doses of the oil showed significant effects on decreasing cholesterol (p<0.01), LDL (p<0.01) and triglyceride levels (p<0.01). None of these doses resulted in significant effect on the plasma HDL (p>0.05). The study revealed that three doses of essential oil had significant effects on increasing the number of leukocytes (p<0.001). Conclusion: It is concluded that lemon peel essential oil probably can prevent atherosclerosis and decrease incidence of cardiovascular diseases by decreasing plasma lipid levels. In addition, it is likely lemon peel essential oil prevents infectious diseases and cancer by increasing the number of leukocytes and percentage of blood lymphocytes which result in augmentation of immune system. Conflict of Interest: Nill Received: Oct 17, 2008 Accepted: May 31, 2009

---

Background and Aim: Strawberry is a valuable product that has a relatively short storage life. Use of chemical fungicides to extend storage life has been a matter of concern. In recent years, use of edible coatings has been regarded as a safe method in order to replace synthetic coatings. The aim of this study was to increase the storage-life and maintain the quality of strawberry by using edible coatings of whey protein concentrate and Trachyspermum copticum essential oil during a storage time of 10 days at 4 ± 1 ° C and relative humidity of 75 ± 5%.
Materials and Methods: We extracted the essence of the seeds by Clevenger apparatus. Then, the active components of the essence were identified by gas chromatography - mass spectrometry (GC-MS) method. In this study we used edible coating of whey protein concentrate and Trachyspermum copticum essential oil at different concentrations (0.2, 0.4 and 0.6%).Microbial quality )number of molds and yeasts, total microbial count(, physicochemical characteristics (weight loss, acidity, pH, soluble solids, texture firmness, and decay) and organoleptic characteristics were assessed in the experimental group after packing, before storage (at the beginning of storage ) and then 3, 5, 8 and 10 days after storage and compared with those in the control group.
Results: This coating significantly delayed the growth of microorganisms. By increasing concentrations of 0.4 and 0.6%, the mold and yeast counts after 10 days of storage reached zero and we found a logarithmical cycle reduction in the microbial load. As well texture firmness, weight loss, and decay percentage significantly decreased in the experimental group compared to those in the control group. On the 10th day, the decay rate was 86% for the control group and 10% for the case group containing 0.6% essential oil. Changes in PH, acidity and soluble solids were not significant. The best organoleptic properties were related to the priming with 0.2% essential oil, which also had a positive effect on the parameters in our study.
Conclusion: Strawberry fruit coating with whey protein concentrate and Trachyspermum copticum essential oil can be regarded as a safe and effective way to increase the storage life and quality of strawberry fruit in cold environments

---

Background and Aim: Despite identification of the antinociceptive effects of rosemary and peppermint essential oils, use of these essential oils has been limited due to its low solubility in water and low bioavailability. Use of nanoparticles is one of the ways to overcome these limitations. The aim of this study was to evaluate the antinociceptive effect of nano-emulsions containing rosemary and peppermint essential oils in an animal model of osteoarthritis (OA).
Materials and Methods: In this experimental study nano-emulsions containing rosemary and peppermint essential oils were prepared by spontaneous emulsification. In order to investigate the analgesic effect, 30 male rats were randomly assigned to 5 groups: sham (receiving saline injection into the knee), osteoarthritis(receiving intra-articular injection of 2 mg monosodiumiodoacetate), OA (receiving gels containing nano-emulsion, or rosemary and peppermint essential oil or diclofenac sodium). Treatments were administered topically at a dose of 1 ml daily. Mechanical and thermal allodynia and thermal hyperalgesia tests were performed on the 1^st, 4^th , 7^th  and 14^th  days after injection. Data were analyzed by repeated measures ANOVA.
Results: OA group showed a significant increased behavioral response to the mechanical and thermal stimuli on all days of the experiment compared to the control group (P<0.001). Use of  nano-emulsion or diclofenac gel led to significant increase in the response threshold to von-Frey fillamets (P<0.001), decreased response to acetone (P<0.05), and increased paw withdrawal latency (P<0.05). Histopathology of knee tissues confirmed the results of behavioral tests.
Conclusion: Nano-emulsion containing essential oils of rosemary and peppermint reduced pain of osteoarthritis in rats. The nano-emulsification pro

---

Background and purpose: Clostridium perfringens is one of the pathogenic bacterial factors in animals and one of the important causes for food poisoning in human. The essential oil of P.atlanticaSubsp. Kurdica fruit or wild pistachios has been recognized as an anti- microbial compound against most of micro-ore anti-organisms. The purpose of this research is to determine the anti-microbial activity of the essential oil of P.atlanticaSubsp. Kurdica fruit on Clostridium perfringens microbe in laboratory environment and meat fabrications.
Investigation Method: in this research, anti-microbial effects of the essence of P.atlanticaSubsp. Kurdica fruit on Clostridium perfringens was evaluated via determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Ultimately, in third step of investigation, using the MBC from essential oil is considered as an anti-bacterial compound for food fabrications (hot dog and kielbasa) in order to reduce non-aerobic microbes especially Clostridium. SAS software method is used in form of two-factor factorial experiment based on a totally random plan in order to construct statistical evaluation.
Findings: the results showed that MIC for Clostridium bacteria equals 250 milligrams per liter, ad MBC in P.atlanticaSubsp. Kurdica fruit essence for Clostridium bacteria was equal to 500 milligrams per liter. In concentration of 500 milligrams per liter of P.atlanticaSubsp. Kurdica fruit essence on Clostridium bacteria in samples of produced hot dogs had fatal effects.
Conclusions: The P.atlanticaSubsp. Kurdica fruit essential oil on Clostridium has not only inhibition property but also anti-bacterial property and not only in laboratory, but also in samples of produced hot dogs, but does not have positive effects on its taste and this problem can be solved by purification and decolourization or it can be used as a drug or remedy for infection or poisoning resulted from it.
Keywords: P.atlanticaSubsp. Kurdica fruit essence, minimum inhibitory concentration (MIC), hot dogs and sausages, organoleptic properties
 

---

Background and Aim: The presence of different climatic conditions in Iran has resulted in the high richness of medicinal plants. The occurrence of adverse side effects was reported following use of the chemical-based repellents which extensively used for personal protection against nuisance mosquitoes. All the efforts are made for exploring new repellents originated from medicinal plants and could be protected safe and whole night against biting arthropods. This will be an effective action for preventing of risk of arthropod-borne diseases.
Materials and Methods: The fennel seeds and cinnamon bark were chosen due to antibacterial, antioxidant and insecticidal properties. The essential oils were obtained using hydro-distillation using a Clevenger-type apparatus. The chemical components of essential oils were determined by gas chromatography-mass spectrometry. A well-colonized Aedes vexans in insectary was used for repellency assays on the animal model (the white rabbit).
Results: Eighteen and 15 components were identified in the essential oils of fennel and cinnamon and Cadina-1,4-diene and b-Oplopenone were respectively as the main components. The protection time of 50% essential oils was assessed against lab-bred Aedes vexans, and protection time were estimated 3 and 3.5 h for F. vulgare and 1 and 1.5 h for C. verum,. According to a dose-response analysis, the median effective dosage (ED₅₀) of essential oils was 13.7 and 84.2 μl/cm² for F. vulgare and C. verum.
Conclusion: The essential oil of F. vulgare could provide acceptable protection against dengue fever vectors on the animal subject. It is recommended to be continued the investigation on human volunteers against other medically important arthropods.