Nigella sativa seeds is considered as a very effective treatment for a variety of human diseases in traditional medicine worldwide with low human toxicity. Serratia marcescens pathogenic species, a Gram-negative, opportunistic bacteria, are widespread and distributed in the human environment with considered resistance to different types of antibiotics. Extraction was performed on 12.5 gm. /150 ml of Nigella seeds using rotary evaporator. Different time periods for extraction were applied (1-4 hours) with different temperature ranges of 50 °C to 60 °C performed separately for each time period. The 3 and 4 hours extraction period at 60 °C for seeds was effective against Serratia marcescens with inhibition zone of 11.18 and 12.27 mm respectively. Nigella seeds could be a promising inhibitor with enhanced activity against Serratia marcescens. Water extraction was efficient and effective at 60 °C, with extraction period of 2-3 hours for seeds. No activity recorded below this temperature.

Background; Hyperlipoproteinemia (HLP)  are divided in primary and secondary subtypes. Primary HLP is usually due to genetic causes. Secondary HLP is resulting from another underlying disorder such as diabetes mellitus that leads to alterations in plasma lipid and lipoprotein metabolism, HLP may be idiopathic . Patients and Methods; Ninety male individuals (age 30-45)years were enrolled in this study which were divided into three groups as follows:- (G1) consist of 30 healthy male individuals as a control group, (G2) consist of  30 male patients with (HLP) without any other disease  (15 of them were HLP1,the other were HLP11), (G3) consist of 30 male patients with DM2 without any other disease .(Ghr),  fasting blood glucose (FBG), c-peptide, Insulin, Insulinresistance (IR), Insulin sensitivity (S%),  Beta cell function(B%) ,Glucose/ Insulin ratio, triacylglycerol(TG),total cholesterol (TC), low density lipoprotein(LDL),high density lipoprotein(HDL),very low density lipoprotein(VLDL),TC/HDL ratio, LDL/HDL ratio and atherogenic index of plasma(AIP) were evaluated .Objectives; The aims of this paper were to evaluate the differences in the  ghrelin hormone (Ghr) levels between healthy control and patients with primary hyperlipoproteinemia  [hyperlipoproteinemia I (HPLI) , hyperlipoproteinemia II (HPLII)]  and secondary hyperlipoproteinemia [ type 2 diabetes mellitus(DM2)], and  study the relation of (Ghr) with other parameters. Results; The mean level of Ghr was significantly lower (P<0.05) in DM2 compared with control group, significantly higher(P<0.05) in HLP1 compared with HLP11 and DM2 and significantly higher(P<0.05) in HLPII compared with DM2. There were  significant correlations between Ghr level and (insulin, c-peptide ,IR,S% ,TG ,VLDL ,AIP) in patients with DM2 and  significant correlations between Ghr level and (TG ,LDL ,VLDL ,LDL/HDL ratio ,c-peptide ,S%)in patients with HLPI. Conclusion; We conclude that low plasma Ghr level is closely related to atherogenicity in DM 2 patients while there is no significant relationship between them in HLPI and HLPII.

Background: Polycyclic aromatic hydrocarbons (PAHs) have been found in protein-rich food products where they are generated during certain food processing procedures. Benzo[a]pyrene (B(a)P) is a member of a class of PAHs in which the molecular structure includes two or more fused aromatic rings with adjacent rings sharing two or more carbon atoms with the formula C20H12. Dietary intake of these compounds via a formation of B(a)P on processing or cooking lead to metastasis of tumors at several sites, particularly in the upper gastrointestinal tract.Objective: We aimed to determinate B(a)P in charcoal and gas broiled chicken, doner kebab and fish meats taken from some restaurants in Baghdad.Methods: Prospective study was done in Baghdad from july to decemper 2015 in (Palestine st and alsadria). 120 samples of chicken, doner kebab and fish were collected from some resturants in Baghdad area randomly.A 20 cooked samples using a charcoal fire and gas fire for each kind of meat mentioned above to determinate B(a)P in these samples.HPLC technique was used for determination.Results: Mean levels of B(a)P were found to be (11.6±11.08 μg/kg) ,(10.0±9.4 μg/kg) and (8.4±7.8 μg/kg) for a charcoal fire broiled chicken, doner kebab and fish respectively while mean levels of B(a)P were found to be (2.5±1.9 μg/kg) ,(2.3±1.7 μg/kg) and (2.0±1.4 μg/kg) for a gas fire respectively.Conclusion: The B(a)P levels of three samples cooked on a charcoal fire exceeded the maximum tolerance level for B(a)P of the European Union establishment (2005). The highest levels of B(a)P were found in charcoal-grilled samples.Therefore,present study provides important information on B(a)P in charcoal grilled meats in Iraq. This might help to avoid the contamination in food processing to secure food safety and to protect iraqi citizens.

present in the environment could constitute a hazard to food security and public health. These can be accumulated in aquatic animals such as fish.Objective: In this study, selected heavy metals: Copper (Cu), Nickle (Ni), Chromium (Cr) and Iron (Fe) were evaluated in commercial canned fish products (Sardines) that are commonly consumed in Iraq. The canned fish (Sardine) which studied were Yacout Sardine (Morocco), Marina Sardine (Tunisia), Silver Sardine (Morocco) and Salsa Sardine (China).Methods: Prospective study was done in Baghdad from January to June 2016 . 40 samples of four different foreign brands (10 samples for each brand were obtained): Yacout Sardine (Morocco), Marina Sardine(Tunisa), Silver Sardine (Morocco) and Salsa Sardine (China) of canned fish (90 g cans) were analyzed for their content of Cu, Ni, Cr and Fe. Atomic absorption spectroscopy technique was used for determination of metals under study.Results: Mean levels of Cu in four types of canned sardine were 0.7±0.03 μg/g in Yacout canned sardine, 0.9±0.0303 μg/g in Marina canned sardine, 2.1±0.367 μg/g in silver canned sardine and 1.0±0.41 μg/g in Salsa canned sardine, while mean levels of Ni in four samples were 0.14±0.043 μg/g, 0.12±0.035 μg/g ,0.12±0.055 μg/g and 0.14±0.0285 μg/g .Also mean levels of Cr in same four samples were 0.1±0.0332 μg/g, 0.08±0.02 μg/g, 0.1±0.0245 μg/g, 0.11±0.0274 μg/g. and mean levels of Fe in four samples were 21±1.685 μg/g , 25±1.1 μg/g , 20±1.886 μg/g and 30±0.831 μg/g respectivelyConclusion: analytical data obtained from this study shows that the metal concentrations for the types of canned sardines except Fe were generally within the Environmental Protection Agency in United States of America (U.S.EPA), Food and Agriculture Organization (FAO),World Health Organization(WHO) and Food and Drug Administration in United States of America (U.S.FDA) recommended limits for canned fish and do not cause any risk for the local consumers, but contamination of Fe in majority of canned sardines samples may cause risk for the consumers.

Background:Foods and food  related products are imported  or  entered  to the country  by illegal ways , these foods may contain potential contaminants such as heavy metals . Among the most imported foods are chocolates and candieswhich consumed  frequently by children. Objective:In this study, selected heavy metals; Cadmium (Cd) , Nickel (Ni) and Lead (Pb)  were evaluated in commercial candies and chocolates products  that are commonly consumed by children in Iraq. The chocolates which studied were Twix (Germany) , Mars and Galaxy (Emirates)and the candies were Melody Pops (Iraq),  Caretos and Lip-Top (India) . Methods:Prospective study was done in Baghdad from January  to April 2017. 60 samples  of  three brands of chocolates and  threebrands of  candies (10 samples for each brand)  were analyzed  for their content of Cd , Ni and  Pb. Electrothermal Atomic Absorption Spectrometry (ETAAS) was used  for determination of metals under study . Results:Mean  levels of  Cd in three types of chocolates were  0.3282± 0.0203 µg/g in Twix chocolate , 0.323± 0.03199 µg/g  in Mars chocolate and  0.329± 0.01912µg/g in Galaxy chocolate  whereas  mean  levels of  Cd in three types of candies were  0.0947± 0.00386 µg/g  in Lip-Top candy , 0.093± 0.00368  µg/g in Melody – Pops candy and  0.0935± 0.003837 µg/g in Caretose candy,  while mean levels of  Ni in same  types of  chocolates were  4.38 ± 0.1109 µg/g , 4.23± 0.2111µg/g and  4.24± 0.2675µg/g    respectively  whereas  mean  levels of  Ni in same types of candies  were  1.417± 0.1µg/g  , 1.376± 0.05461 µg/g and  1.422 ±0.0968µg/g  respectively , in addition , mean levels of Pb in three types of chocolates were 2.212 ± 0.1398µg/g ,  2.185± 0.200 µg/g and  2.305± 0.2166 µg/g  respectively , whereas  mean  levels of Pb  in three types of candies were  1.17 ± 0.1149 µg/g  , 1.138± 0.08626µg/g  and 1.159±0.07156 µg/g  respectivelyConclusion:Contamination of chocolates and candies with these elements leads to health problems for citizens, especially children, and may lead to cancerous tumors. Therefore, children should be reduced to eating these foods. The government must strictly control the importation and entry of these foods