Lead (Pb) is one of the toxic heavy metals that have several toxicological implications including cytotoxicities and oxidative stress. The release of reactive oxygen species (ROS) usually initiates lipid peroxidation and resulting in inflammation and tissue injury. However, the detailed identification of the Pb-produced lipid hydroperoxides has received little attention. Furthermore, the mechanisms behind such effects are less informed. Therefore, this study firstly investigated Pb-produced lipid hydroperoxides in human HepG2 cells using LC/MS. The effects of Pb on the antioxidant enzymes were additionally examined using qPCR and their dependent activities. As a protection trial, the ameliorative effects of rosmarinic (RMA) and ascorbic (ASA) acids on Pbinduced cytotoxicity and oxidative stress and their regulatory effects on Nrf2/Keap1 pathway were investigated. The achieved results confirmed cytotoxicity and oxidative damage of Pb on HepG2 cells. In addition, 20 lipid hydroperoxides (LOOH) were identified including 11 phosphatidylcholine hydroperoxides (PCOOH), 5 triacylglycerol hydroperoxides (TGOOH) and 4 cholesteryl ester hydroperoxides (CEOOH). The most dominant LOOH species were PCOOH

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Rabbit meat and offal are considered valuable sources of high biological value animal protein. Rabbit meat is rich in essential amino acids, low in cholesterol, and contains considerable amounts of trace elements such as calcium, magnesium, and zinc. However, the potential contribution of rabbit meat and offal in the transmission of foodborne pathogens such as Staphylococcus aureus (S. aureus) and Salmonella spp. is neglected. Therefore, this study was conducted first to investigate the prevalence rates of S. aureus and Salmonella spp. in the retailed rabbit meat at Sharkia Governorate, Egypt. Second, serological identification of the isolated bacteria was followed. Detection of S. aureus-enterotoxins and Salmonella-virulence-associated genes was also done using PCR. Antimicrobial susceptibility testing of the recovered bacterial isolates was additionally examined. The acquired results showed that 17% of the investigated samples of rabbit meat contained S. aureus. Where S. aureus was isolated from the investigated rabbit's breast, thigh, liver, and kidney at 20%, 24%, 12%, and 12% of each, respectively. Salmonella spp. was isolated at 13%. Salmonella spp. was isolated from the investigated rabbit thigh, liver, breast, and kidney at 16%, 16%, 12%, and 8%, respectively.  Four different strains of Salmonella spp namely, S. Typhimurium, S. Kentucky, S. Virchow, and S. Infantis were recovered in the current study. The recovered S. aureus and Salmonella spp. harbored enterotoxins and virulence attributes with multidrug resistance. Therefore, strict hygienic measures should be followed during the processing and handling of rabbit meat and offal.