Background: Inflammation is a major burning problem worldwide and billions of individuals are affected. Some of the spices used daily in Algerian cuisine have been known to possess major anti-inflammatory effects. Turmeric, red pepper, ginger, cinnamon and cumin  etc. are a few of the wide spectrum of spices used in Algeria. The aim of the study was to investigate the antiinflammatory effect  and anti actvity of some dietary spices in carrageenan induced models of inflammation on Wistar  rats. Methods: Albino wistar rats were divided into four groups. Inflammation was induced on the animal by injecting the right hand paw with carrageenan (0.1 ml of 1%). Group 1  was fed with food and water and  treated with carrageenan (control) whereas group 2 and  3 treated with different doses (100 and 200 mg/kg/bw) of aqueous extract of some dietary spices with carrageenan, respectively. Group 4  treated with standard drug diclofenac sodium (10 mg/kg b.w., reference drug for inflammation), once for 24 hrs. Results: The content of total phenolic was 137.2±21.6 mg/g and flavonoids 122.3±5.8 mg/g. After 60, 120, 180, 240 and 300 min, the data indicate that  some dietary spices 100 and 200 mg/kg was significantly effective reducing paw edema volumes induced by carrageenan compared to control (p <0.01). The levels of serum pro-inflammatory white blood cells, neutrophile, lymphocyte, monocyte,  eosinophile, total protein and protein c reactive and total cephalin KADIN  and platelts in the control group were significantly increased by carrageenan injection compared with the normal group. The rats pretreated with some spices 100 and 200 mg/kg had significantly lower levels of pro-inflammatory to compare control group. The paw edema in carrageenan-induced rats was considerably reduced by treating with 100 and 200  mg/kg aqueous extract of some dietary spices when compared to the untreated  rats (p<0.001). Conclusion : The present results clearly demonstarted that carrageenan significantly increased paw edema whereas some dietary treated rats significantly decreased the paw edema. The study underlines the importance of some of the frequently used spices (Turmeric, red pepper, ginger, cinnamon and cumin)  in the treatment of inflammation.

The aim of the present study was to evaluate and to compare the physicochemical composition of egg white, and to characterize and estimate the quantitative variations of egg white proteins of different birds’ species (duck, quail, Chicken, partridge and goose). For each bird species, the whole egg temperature, weight, height, density and shape index were evaluated. After breaking the eggs, a visual examination was performed then vitelline (VI) and albumen (AI) indexes and the haugh unit (HU) were measured. The study of the quality and the characterization of egg white proteins were performed by Agarose Gel Electrophoresis. The total egg weight varied within a range of (8.98±0.82 g to 142.91±10.34 g) for quail and goose, respectively. The thickness of the egg yolk was almost three times higher than that of the egg white in all breeds. The egg freshness, measured by HU, was higher in partridge, followed by quail and chicken breeds with values of 88.81±0.09, 87.45±3.33, 81.53±2.16, respectively. The VI shows values of about 0.40. The egg yolk/ white ratio ranged from 47 and the pH varied from 8.37 to 8.95 for all local species studied. The egg white protein content was higher for all species (up to 14.45g/100 g). Three types of proteins are identified by agarose gel electrophoresis (ovalhibitor, ovotransferrin and ovalbumin) with a quantitative difference between bird species. Densitometric analysis shows a qualitative difference due to the presence of type C lysozyme in chicken egg white.