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The aim of this study was the preparation of ginger (Zingiber officinale) essential oil nanoemulsions through the bottom up solvent displacement technique. The effects of main processing parameters, namely, the homogenization and evaporation rotating speeds at solvent removing step were also evaluated on mean particle size, polydispersity (PDI), zeta potential, turbidity, antioxidant, and antibacterial activities against S. aurous and E. coli of gained nanoemulsions, using response surface method (RSM). The ginger essential oil nanoemulsions were successfully synthesized, in the particle sizes ranged from 68 to 1,035 nm. The second polynomial models were then suggested in order to predict the studied response characteristics by selected process independent parameters. The multiple graphical optimization suggested that using mixing the organic and aqueous phases in the ranges of 800–1,000 rpm and rotating evaporator at the speeds from 75 to 85 rpm would lead to production of the most desirable nanoemulsions. The observed insignificant differences between the experimental data and calculated ones by models confirmed the suitability and accuracy of suggested models. Thus, it was concluded that the prepared nano‐sized ginger essential oil can be effectively used in several food systems as preservative or flavor modifier agent.Practical ApplicationsThe ginger essential oil nanoemulsions were fabricated through a cost effective and simple nano‐precipitation technique and the gained nano‐sized, water dispersible, chemically stabilized product with desired flavor and good either antioxidant or antibacterial activities, can be successfully used in various food and beverage formulations as preserver, nutrition enhancer and flavor.

Introduction The effect of honey consumption in diabetic patients has been contradictory. The aim of the present animal study was to compare the effect of different types of honey on the lipid profile in diabetic rats. Material and methods Sixty-four male Wistar rats were divided into two main groups: a streptozotocin-induced diabetes mellitus (DM) group (including four subgroups) and a healthy group (including four subgroups), based on random allocation. Three subgroups of each main group were given 1 mg/kg of three different types of honey (acacia, astragalus, and artificial honey) by oral gavage for 10 weeks. The control groups were given distilled water. Blood samples were collected, and the lipid profile was measured and compared between the eight groups after the intervention. Results The levels of LDL, triglycerides (TG), and total cholesterol (Tchol) in DM rats treated with astragalus honey were significantly lower and the HDL level was significantly higher compared to the other DM and healthy groups (all p -values < 0.05). LDL, TG, and Tchol levels in DM rats treated with artificial honey were significantly higher, and HDL levels were significantly lower than for other types of honey and for the control groups (all p -values < 0.05). LDL, HDL, TG, and Tchol levels in healthy rats were not significantly different between the groups ( p -value > 0.05). Conclusions Different types of honey (acacia, astragalus, and artificial honey) had various effects on serum lipid profiles in diabetic rats. The results of this study indicated that the effect of honey on diabetic patients can vary widely based on its source.

This review examined the association between folate and risk of colorectal cancer and single-nucleotide polymorphisms in 4 genes coding for folate metabolism–related enzymes may be involved. Individuals with single-nucleotide polymorphisms in these key enzymes in the folate pathways may need different amounts of dietary folate to prevent colorectal cancer.