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Background: In this study, lead (Pb), cadmium (Cd), copper (Cu), Iron (Fe) and arsenic (As) contents in milk and different dairy product samples from in Iran (Tabriz) were measured. Methods: Samples of 10 brands of pasteurized milk, yoghurt, traditional and industrial kashk were selected and quantitative analysis for heavy metals were performed by a Varian AA240fs atomic absorption spectrometer with a Graphite Furnace (GTA 120). Results: The obtained ranges of mean heavy metals are given in the following: in milk 6.066-10.83, 2.343-6.070, 141.73-241.23, 2764.3-3151.3, 3.246-7.536ppb, in yoghurt 5.543-19.341, 3.143-8.830, 276.17-423.53, 2412.4-4115.7, 6.650-10.84, in industrial kashk 2.163-19.621, 1.541-13.45, 115.87- 565.40, 2588.4-5014.3, 4.346-20.351ppb, and in traditional kashk 7.972-32.723, 5.233-9.966, 416.42- 923.62, 4491.4-6402.3, 7.661-28.413 ppb, respectively. Conclusion: All the samples were below the internationally recognized permissible limits and did not pose any health risk to the consumption of milk and dairy products in Tabriz.

Background: Frying oils are important nutrition due to their significant changes during the frying process. These changes can cause serious health problems in consumers. Methods: The aims of this 3-stage study were to investigate chemical changes of Total Polar Compounds (TPC), Peroxide Value (PV), Free Fatty Acid (FFA), Anisidine Value (AV) and TOTOX Value (TV) during heating of four improved frying oil formulations including super palm olein, sunflower, rapeseed and corn oil and to assess their frying quality, blends and subsequent changes using various antioxidant compounds, including ter-butyl Hydroquinone (TBHQ) and its mixture with Ascorbyl Palmitate (ASCP). Results: Results showed that the best formulation at the end of frying time was FO5 including 1:1 super palm olein and corn oil containing 120 ppm of TBHQ, 120 ppm of ASCP and 0.01% of Citric Acid (CA). This formulation showed the minimum TPC, PV, TV and FFA, compared to those other formulations. Conclusion: Furthermore, AP was demonstrated to include synergistic effects on TBHQ in preventing thermal deterioration of the frying oils.

Constipation is a common public health concern experienced by all individuals during their life affecting the quality of life. In this paper, we aimed to provide an overview of the existing evidence regarding the role of food ingredients, including bran, prune, fig, kiwifruit, and flax-seed in constipation treatment. We searched Scopus, Pub Med, and Science Direct by using the keywords, “laxative foods” and “constipation”, for searching studies assessing laxative food ingredients and their beneficial effects on constipation treatment and/or control. Lifestyle modifications such as increasing dietary fiber and fluid intake and daily exercise are the proposed first line treatments for constipation. Optimizing ‘diet’ as an efficient lifestyle factor may contribute to the well-being of patients. The use of laxative food ingredients including bran, prune, fig, kiwifruit, flax-seed, probiotics, and prebiotics is a convenient alternative to cope with constipation. According to previous findings, laxative food ingredients could be considered as effective treatments for subjects suffering from constipation. Many studies have assessed the pharmacological and non-pharmacological roles of these ingredients in treating constipation, however, their importance has not been thoroughly investigated.

Biogenic Amines (BA) are low molecular weight organic bases that have biological activity, they can be formed and degraded as a result of normal metabolic activity in animals, plants and microorganisms, and are usually produced by the decarboxylation of amino acids. The most common biogenic amines which can be found in foods are aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethyl amine) or heterocyclic (histamine, tryptamine) structures.

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