Cinnamon and lemon are the oldest plants which possess a rising popularity due to their therapeutic potential from centuries. Cinnamomum zeylanicum and lemon (Citrus lemon L.) have been subjected to extensive research. Their essential oils were extracted by steam distillation from selected plants and their chemical compositions were determined by the GC-MS system. Cinnamon and lemon essential oils were examined for antioxidant activity by ABTS method which showed the ability to inhibit lipid per-oxidation. On the other hand, in antimicrobial investigations, cinnamon and lemon essential oils have inhibitory effect against Gram positive bacteria (Staphylococcus aureus) and Gram negative bacteria (Escherichia coli) using Muller Hinton agar medium. The essential oils of cinnamon and lemon showed antifungal effects which were tested against (Candida albicans). The volatile oil of cinnamon bark has been found to be highly effective against all the tested bacteria and fungi. However, lemon peel essential oil has shown medium inhibition for Gram positive bacteria (Staphylococcus aureus). On the other hand, the cytotoxic activities of the essential oils were tested on hepatocellular carcinoma and colorectal carcinoma. Essential oils have shown good activities on the cell lines. Essential oil of cinnamon showed more inhibition rate than essential oil of lemon. This study reported the importance of both cinnamon and lemon volatile oils and recommends that cinnamon and lemon can be used as an active therapy for humans.

This study was carried out to investigate the effect of polyphenols extracted from grape seeds (GPE) on chemical composition, lipid oxidation and microbial growth in raw beef sausage which was made with (0.01%) or without nitrite during frozen storage at-18°C for 3 months. GPE was added by 0.02 and 0.04% to beef sausage during making sausage. Results indicated that GPE is better in terms of lower TBARS value and total bacterial count (TBC) in sausage. In addition, GPE had synergistic antioxidant and antimicrobial effect to nitrite. Therefore, it is suggested that grape seeds, as a natural agro-waste, could be used to prepare polyphenols extract to extend the shelf-life of sausage, providing the consumer with food containing natural additives, which might be seen more healthful than those of synthetic origin.

The milk thistle plant is one of the famous plants that have been gaining popularity for its therapeutic potential for centuries. Milk thistle seed oil (MTSO) has been subjected to extensive research. The fixed oil was extracted from the seeds of Silybum marianum (L.) using petroleum ether as a solvent by a soxhlet device. GC-MS was used to identify the chemical composition of the oil. The antioxidant activity of MTSO was tested by the ABTS method, which showed the ability to inhibit lipid peroxidation. In addition, antimicrobial and antifungal investigations were examined. It proved that MTSO has an inhibitory effect against Gram-positive bacteria (Staphylococcus aureus), Gram-negative bacteria (Escherichia coli), and antifungal effects (Candida albicans). MTSO has a slightly higher effectiveness against fungi than bacteria.Moreover, the cytotoxic activities of the oil on hepatocellular and colorectal carcinoma were examined. MTSO has shown a moderate cytotoxic effect on the HCT-116 cell line and a weak effect on HePG-2. Whereas; in vivo study has been done on five diagnosed patients who have impaired liver function, and were recruited for the study. Their weight ranged from 100 ± 30 kg, their age range was between 39 -50 years. Each patient was given ten drops of MTSO daily and added to a little water for a four-week study period. MTSO has effects to improve the function of the injured liver. The present work aims to study Milk thistle seed oil, for estimating its pharmacological properties for the liver. This study focused on showing the importance of milk thistle seed oil in our lives as a source of antioxidants, anti-bacterial and anti-fungal, and as an anti-cancer of the liver and colon. It also sheds light on its importance as a treatment for impaired liver, function and fatty liver, due to its improvement in all liver function markers, so it can be hired as an effective human therapy.

Sausage is one of the well-liked foodstuffs in many areas. However, its quality is vulnerable to deteriorate owing to the lipid oxidation and microbial contamination. This research aimed to study the influence of thyme and clove essential oils (EOs) with or without nitrite on the chemical composition, microbial growth, and lipid oxidation rate in sausage during frozen storage-18°C for three months. The obtained results showed that the main component in clove EO and thyme EO is eugenol and thymol. Adding sodium nitrite to sausage resulted in declines in moisture and crude lipids and increases in protein and ash contents of sausage. Adding the tested EOs increased nitrite's effect on the chemical composition of sausage. Besides, these EOs lowered TBARS values, residual nitrite, and TBC in sausage. They also resulted in the rise of nitrite's efficacy in reducing TBARS values and TBC in sausage. Proteus was more sensitive than Klebsiella, whereas E. coli showed more resistance when adding nitrite or EO to sausage. The tested EOs increased the inhibitory influence of nitrite on Proteus, Klebsiella, Aspergillus niger, and Candida albicans in sausage. We concluded that the EOs of clove and thyme have antioxidant and antimicrobial efficacies in raw beef sausage during frozen storage. Also, they have a synergistic impact on nitrite. Therefore, it is suggested that these EOs, especially thyme, could be utilized to prolong shelf-life, prevent deterioration of sausage, and lessen the added nitrite's proportion to sausage for avoiding the formation of carcinogenic N-nitrosamines .