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Featured Application: Incorporation of hemp flour as a natural antioxidant in minced meat products to enhance nutritional quality. Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation. [ABSTRACT FROM AUTHOR]

Simple Summary: Consumer perception of organic cow milk is associated with the assumption that organic milk differs from conventionally produced milk. This study examined the effect of the farming system and season on the quality attributes of retail cow milk. Over one year, milk samples originating from conventional and organic production systems were collected monthly and assessed for their nutritional content, proximate composition, fatty acid profile, nutritional value, total phenolic content, antioxidant activity, and physicochemical characteristics. Results show that nutrient content remained consistent across production systems, except for a slightly higher fat level in organic milk. Fatty acid composition varied between systems and seasons, with organically produced milk showing higher polyunsaturated fatty acids. Nutritional indices related to lipid quality showed no significant differences between production systems and seasons. Total phenolic content remained consistent, while antioxidant activity was system-dependent and seasonal. Season influenced both free radical-scavenging activity (DPPH) and ferric reducing-antioxidant power (FRAP). Milk physicochemical characteristics, including pH, electrical conductivity, and freezing-point depression, were mainly influenced by season. Overall, this study provides detailed insights into the multifaceted interactions between production systems, seasons, and diverse characteristics of retail cow milk. Consumers differentiate milk-quality characteristics in relation to the production system, but data on retail milk composition are limited. This study investigated how farming methods and seasons affect proximate composition, fatty acid profile, antioxidant activity, and physicochemical characteristics of commercial cow's milk. Milk samples, both conventional (n = 84, 7 manufacturers) and organic (n = 24, 2 manufacturers), were collected monthly over a year. Farming system did not significantly affect milk composition other than fat content, whereas seasonal effects were notable, impacting the contents of ash, protein, and added water. Fatty acid composition exhibited variations influenced by both production system and season. Compared to conventionally produced milk, organically produced milk exhibited higher levels of polyunsaturated fatty acids (4.54 vs. 3.88, p < 0.01) and a lower atherogenicity index (2.23 vs. 2.50, p < 0.05). The antioxidant activity showed that conventionally produced milk exhibited better radical-scavenging activity (DPPH) (14.54 vs. 12.30 μM TE/mL, p < 0.01). Seasonal variations were evident in both free radical-scavenging activity (DPPH), with values of 12.29 μM TE/mL in winter and 15.58 μM TE/mL in spring (p < 0.05), and ferric reducing-antioxidant power (FRAP), with levels of 21.81 μM TE/mL in autumn and 27.94 μM TE/mL in spring (p < 0.05). Season significantly affected (p < 0.001) milk pH, electrical conductivity, refractive index, and freezing-point depression. In conclusion, this study showed that the farming system has a limited impact on retail milk quality compared to the significant influence of season. [ABSTRACT FROM AUTHOR]

Simple Summary: Dairy products derived from mountain-origin milk are recognized for their superior composition, which can positively impact sensory and nutritional attributes. This study delves into the alterations in milk composition, nutritional quality, and antioxidant properties within the context of semi-intensive goat farming in mountainous regions, specifically during the post-weaning to end-of-lactation phase. The research was conducted in Greece, a region known for its prevalent mountain livestock farming systems. The study unearthed noteworthy fluctuations in milk yield and gross composition over the data collection period. The composition of milk fatty acids, particularly polyunsaturated fatty acids, exhibited a discernible correlation with forage intake, leading to enhanced nutritional lipid quality indices with prolonged grazing duration. Additionally, the study identified an upswing in total phenolic content towards the study's conclusion, suggesting potential health benefits. Importantly, milk physicochemical properties remained relatively stable throughout the study, with no significant changes observed. In summary, this research offers valuable insights into the dynamics of milk composition and quality within semi-intensive goat farming systems situated in mountainous regions. These findings can prove invaluable to cheese manufacturers and farmers striving to elevate the quality of milk produced in mountainous regions under semi-intensive management systems. Dairy products from mountain-origin milk are known for their superior composition and quality. This study aimed to examine changes in composition, nutritional quality, and antioxidant properties of milk from semi-intensively managed goats in mountainous regions during the post-weaning to end-of-lactation period. Bulk tank milk samples from 10 farms were collected bi-weekly in the period from March to September. The farms were situated in regions with an average altitude of 772.20 m above sea level. The results revealed significant variations in milk composition, with fluctuations in fat, protein, lactose, and total solids. Milk yield per doe showed seasonal differences, with the highest yield in April and the lowest in September. Fatty acid composition exhibited changes throughout the sampling period, with variations in polyunsaturated fatty acids. Nutritional indices, such as the atherogenicity index and thrombogenicity index, remained within the recommended values. Antioxidant properties, including total phenolic content, DPPH, FRAP, and ABTS, showed significant differences, with higher values toward the end of the study. Milk pH, electrical conductivity, brix value, and refractive index also exhibited variations, while density and freezing point remained relatively stable. The study provided valuable information that can be used to develop breeding and feeding plans to achieve uniform milk quality in mountainous regions. [ABSTRACT FROM AUTHOR]

European countries have recently started experimenting with growing and producing their own teas in small quantities, mainly for the specialty tea sector. To characterize European teas, this study investigated a set of five tea types obtained from different Camellia sinensis varieties/cultivars, representing various oxidation grades (green, white, yellow, oolong, black), all grown and processed in the only tea garden in Europe (in Germany) that focuses on all five types. Hot and cold brews were studied by measuring the total phenolic (TPC) and flavonoid contents (TFC), the antioxidant capacity and UV-Vis spectra, also with the objective of discriminating between the different tea types and the different plant varieties. The dried leaves were analyzed to measure the content of essential and toxic elements and by ATR-FTIR spectroscopy to determine a chemical fingerprint for identifying the tea varieties and types. The average levels of TPC (hot brew = 5.82 ± 2.06; cold brew = 5.4 ± 2.46 mM GAEq), TFC (hot brew = 0.87 ± 0.309; cold brew = 0.87 ± 0.413 mM CAEq), and antioxidant capacity (ORAC assay-hot brew = 20.9 ± 605; cold brew = 21.8 ± 8.0 mM TXEq, ABTS assay-hot brew = 15.2 ± 5.09; cold brew = 15.1 ± 5.8 mM TXEq, FRAP assay-hot brew = 9.2 ± 3.84; cold brew = 10.4 ± 5.23 mM AAEq) observed compared well with those from other parts of the world such as China, Africa, and Taiwan. The hazard quotient <1 and the hazard index of 0.14 indicate that there is no non-carcinogenic risk from consumption of these teas. The obtained information is essential for elucidating the characteristics and the impact of tea processing and tea variety on the health benefits of these tea products coming from a single European tea garden. This multifaceted approach would help tea growers in Europe increase their knowledge on the health attributes of the teas they grow, ultimately leading to optimization of the nutraceutical properties of these teas. [ABSTRACT FROM AUTHOR]

Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation.

Mango, including the type of Gedong gincu, is a seasonal fruit. This condition causes the number to be abundant during the harvest season but will become scarce in the months afterward. Efforts to increase the economic value, shelf life, and use of mangoes that are not acceptable to the market in the form of fresh fruit, can be done through product diversification in processed form. One alternative that can be done is to make dried gincu gedong mango powder which can be used as an intermediate product. The purpose of this study was to study the effect of heating temperature (steam temperature, drying temperature of 40, 50, 60 and 70 oC) on the quality of steamed mango puree and gedong gincu mango powder on several parameters: color, moisture content, ash content, vitamin C, beta-carotene and antioxidant activity (IC50). The results showed that the heating temperature increased the yellowish color and brightness of the mango powder. Increasing the drying temperature decreased the moisture content but increased the ash content of mango powder. The drying temperature that produces antioxidant activity (IC50) and the highest vitamin C content is 70oC. The drying temperature that produces the highest beta-carotene content is 60 oC.

The recognition and growing consumption of cold-pressed rapeseed oil (CPRO) is due to by its unique, health-promoting properties; it is a rich source of omega-3 fatty acids and antioxidants. Nevertheless, the high content of unsaturated fatty acids and plant tissue particles makes CPRO more susceptible to oxidation. These pro-oxidant plant particles can be eliminated via centrifugation, thus improving the quality and stability of CPRO. Therefore, we aimed to determine whether the clarification of CPRO via centrifugation affects its quality parameters, pigment and phenolic profile, and antioxidant properties. These characteristics were analyzed and compared between centrifuged CPRO and CPRO clarified via natural decantation. Changes were monitored for 6 months of oil storage at 22 °C. Based on the results, no changes in the oxidation profile were found between centrifuged CPRO and decantated CPRO. When the storage is longer than 1 month, centrifugation is more beneficial with regard to delaying hydrolytic deterioration, while decantation provides slightly better pigment and polyphenol profiles. We did not observe that centrifugation improved the oil's antioxidant properties. Further research should be continued to establish the effects of centrifugation on CPRO quality, including parameters such as rapeseed quality, maturity degree, varieties, and stricter storage conditions. [ABSTRACT FROM AUTHOR]

Tea is grown around the world under extremely diverse geographic and climatic conditions, namely, in China, India, the Far East and Africa. However, recently, growing tea also appears to be feasible in many regions of Europe, from where high-quality, chemical-free, organic, single-estate teas have been obtained. Hence, the aim of this study was to characterize the health-promoting properties in terms of the antioxidant capacity of traditional hot brews as well as cold brews of black, green and white teas produced across the European territory using a panel of antioxidant assays. Total polyphenol/flavonoid contents and metal chelating activity were also determined. For differentiating the characteristics of the different tea brews, ultraviolet-visible (UV-Vis) spectroscopy and ultra-high performance liquid chromatography coupled with high-resolution mass spectrometry were employed. Overall, our findings demonstrate for the first time that teas grown in Europe are good quality teas that are endowed with levels of health-promoting polyphenols and flavonoids and that have an antioxidant capacity similar to those grown in other parts of the world. This research is a vital contribution to the characterization of European teas, providing essential and important information for both European tea growers and consumers, and could be of guidance and support for the selection of teas grown in the old continent, along with having the best brewing conditions for maximizing the health benefits of tea. [ABSTRACT FROM AUTHOR]

Herein, Carissa carandas fruit was utilized as a new source of pectic polysaccharides and the antioxidant activities of these polysaccharides were evaluated before and after modification comparatively. Hot water extraction at 90 °C for 2 h with 50 g fruit powder and 1 L of hot water, and ethanol precipitation was performed to prepare crude polysaccharides. After extraction and precipitation, the crude polysaccharides were purified using activated carbon and modified with the help of the alcoholic-ammonia method. The native Carissa carandas fruit polysaccharides (CCFP-1) and modified Carissa carandas fruit polysaccharides (CCFP-2) were characterized using UV, FTIR and SEM analytical techniques. Structural conformation analysis revealed that a triple helix structure was absent in both the CCFP-1 and CCFP-2 while morphological analysis showed that the smooth porous surface of CCFP-1 was transformed into a non-porous surface after sucessuful modification. At 100 µg/ml of polysaccharides dose, CCFP-1 displayed 56.26% DPPH, 36.83% OH and 51.51% inhibition of beta carotene bleaching while CCFP-2 performed 69.98% DPPH, 44.30% OH and 53.75% inhibition of beta carotene bleaching antioxidant activities. Statistical analysis revealed that modification has improved the antioxidant activities of Carissa carandas fruit polysaccharides significantly (p < 0.05). It is very reasonable to conclude that Carissa carandas fruit polysaccharides may be utilized as a preservative in different articles of food, pharmaceutics and other functional commodities. [ABSTRACT FROM AUTHOR]

Eight-hydroxyguanosine (8-OHdG) is considered as one of the principle forms of oxygen radicals that stimulated the oxidative stress and has been extensively utilized as a biomarker for oncogenesis. The primary goal of the present study was to investigate the alteration in the levels of 8-OHdG, antioxidant profile and proinflammatory cytokines levels in patients with lung carcinoma. Blood samples were collected from 40 cases with lung cancer (stage III) admitted before the treatment, for health examination at the Nanakaly Hospital in Erbil city and 45 healthy samples of controls with ages ranging between 38-69 years for both groups. Circulating concentration of 8-OHdG, tumor necrosis factor and interleukin-6 were evaluated by ELISA. Circulating levels of superoxide dismutase (SOD), peroxidase (POX) and ascorbic acid (vitamin C) levels were also analyzed by using ELISA. The current work proposes that (8-OHdG) can be used as a functional biological marker, considering oxidative stress among the patients with lung carcinoma. The obtained data also indicated a correlation between serum cytokine concentrations and the rate of survival in lung carcinoma patients. [ABSTRACT FROM AUTHOR]

Copper (Cu) and selenium (Se) are antioxidants and essential trace elements that have mutual interaction and are reported to have beneficial effects at supranutritional levels. The experiment was executed to evaluate the individual impact of supranutritional levels of targeted elements with the effect of their interactions in buffalo calves. Twenty male Murrah buffalo calves of about 8–9 months (bodyweight 112.1 ± 7.69 kg) were distributed into four groups of five calves in each group and fed either a control (C) diet or supplemented with supranutritional levels of Cu (T1), Se (T2), or combination of both (T3) for 120 days. Higher (P = 0.015) values of packed cell volume were observed in group T2 at day 120; otherwise, all other hematological parameters remained comparable among groups. Over the period (day 120 vs. day 0), an enhancement in the percentage of lymphocytes (P = 0.006) with a reduction in neutrophils (P = 0.028) and hemoglobin (P = 0.024) values was observed in the control group. An enhancement in the percentage of monocytes (P = 0.031), with a reduced percentage of neutrophils (P = 0.022), was reported in groups T2 and T3, respectively. Interaction of Cu and Se at supranutritional level (T3) dramatically reduced plasma Cu (P = 0.008) level against the control values, with an improvement in Se markers (i.e., plasma Se, P = 0.041 and enzyme glutathione peroxidase, P = 0.057) over the values in calves fed supplemental Se alone (T2). Additionally, Cu (T1 and T3) was forced to decline (P < 0.05) Zn level in the plasma of buffalo calves. Cu (T1, P < 0.05) and Se (T2 and T3, P ≤ 0.01) supplementation was able to improve their respective plasma levels. The interaction of two trace elements at the supranutritional level further helped in reducing the lipid peroxidation (P = 0.01) values as well. Though antioxidant vitamins and cell-mediated immunity remained unaffected, humoral immunity against antigen P. multocida was high (P = 0.005) in the group T2. The conclusion may be drawn that supranutritional Cu and Se were capable to influence certain blood parameters with an additional interaction effect due to simultaneous supplementation in buffalo calves. [ABSTRACT FROM AUTHOR]

European countries have recently started experimenting with growing and producing their own teas in small quantities, mainly for the specialty tea sector. To characterize European teas, this study investigated a set of five tea types obtained from different Camellia sinensis varieties/cultivars, representing various oxidation grades (green, white, yellow, oolong, black), all grown and processed in the only tea garden in Europe (in Germany) that focuses on all five types. Hot and cold brews were studied by measuring the total phenolic (TPC) and flavonoid contents (TFC), the antioxidant capacity and UV-Vis spectra, also with the objective of discriminating between the different tea types and the different plant varieties. The dried leaves were analyzed to measure the content of essential and toxic elements and by ATR-FTIR spectroscopy to determine a chemical fingerprint for identifying the tea varieties and types. The average levels of TPC (hot brew = 5.82 ± 2.06; cold brew = 5.4 ± 2.46 mM GAEq), TFC (hot brew = 0.87 ± 0.309; cold brew = 0.87 ± 0.413 mM CAEq), and antioxidant capacity (ORAC assay-hot brew = 20.9 ± 605; cold brew = 21.8 ± 8.0 mM TXEq, ABTS assay-hot brew = 15.2 ± 5.09; cold brew = 15.1 ± 5.8 mM TXEq, FRAP assay-hot brew = 9.2 ± 3.84; cold brew = 10.4 ± 5.23 mM AAEq) observed compared well with those from other parts of the world such as China, Africa, and Taiwan. The hazard quotient

Tea is grown around the world under extremely diverse geographic and climatic conditions, namely, in China, India, the Far East and Africa. However, recently, growing tea also appears to be feasible in many regions of Europe, from where high-quality, chemical-free, organic, single-estate teas have been obtained. Hence, the aim of this study was to characterize the health-promoting properties in terms of the antioxidant capacity of traditional hot brews as well as cold brews of black, green and white teas produced across the European territory using a panel of antioxidant assays. Total polyphenol/flavonoid contents and metal chelating activity were also determined. For differentiating the characteristics of the different tea brews, ultraviolet-visible (UV-Vis) spectroscopy and ultra-high performance liquid chromatography coupled with high-resolution mass spectrometry were employed. Overall, our findings demonstrate for the first time that teas grown in Europe are good quality teas that are endowed with levels of health-promoting polyphenols and flavonoids and that have an antioxidant capacity similar to those grown in other parts of the world. This research is a vital contribution to the characterization of European teas, providing essential and important information for both European tea growers and consumers, and could be of guidance and support for the selection of teas grown in the old continent, along with having the best brewing conditions for maximizing the health benefits of tea.

This study evaluated the chemoprotective effect of scutellarin (SC) in vitro and in vivo against gastric carcinogenesis in rats and celllines and examined the underlying mechanism. Gastric cancer celllines (AGS) was used for the in vitro study and lactate dehydrogenase (LDH) profile, histone deacetylase (HDAC) assay, cell cycle & apoptosis ratio and antioxidant parameters were measured. N-methyl-N'-nitro-N- nitrosoguanidine (MNNG) was used to induce gastric carcinogenesis in rats and the rats received the different doses of SC (10, 20 and 30 mg/kg). The body weight and tumor incidence were measured at regular time intervals. The antioxidant and pro-inflammatory cytokines were estimated. The finding of data showed that the drug was effective against AGS cell line. Supplementation of scutellarin revealed an upregulation in body weight compared with the MNNG group rats. Moreover, it also reduced the incidence of tumor. It also altered the significant DNA density, LDH content, mucus content and acidity. Scutellarin treated rats showed improved activity in enzymatic and non-enzymatic antioxidant profile and reversed the content of cytokines compared with MNNG induced gastric cancer group rats. This research reveals the chemoprotective property of the scutellarin and highlights the promising role of drug by alteration of inflammatory pathway by minimizing its adverse effect. [ABSTRACT FROM AUTHOR]

The processing of Morinda citrifolia fruit normally results in a large number of waste leaves that hold many bioactive compounds with nutritional and pharmacological properties. This work aimed to evaluate the effects of a multi-stage block freeze concentration (BFC) via gravitational method on the physicochemical properties of the leaf extract (noni tea). The results in solid retention showed fractions almost 7 times most concentrated than the initial feed. In addition, when compared to the initial content, the BFC process showed an efficiency higher than 90% in the retention of phenolic compounds. Assays in liquid chromatography allowed the detection and quantification of phenolic compounds, in which the total amount increased by more than 1000% in relation to the initial content after each BFC step. Finally, it was also possible to observe a significant increase in the antioxidant activity of the concentrated product after the simulated in vitro digestion process. It was concluded that using a non-thermal, sustainable, low-cost processing, promoted the obtaining of concentrated fractions with high biological and nutritional values with promising properties for application in the development of functional foods from agroindustrial wastes. • The retention of bioactives from noni tea was performed by cryoconcentration. • The passive method, known as in blocks gravitational thawing, was explored. • The physicochemical properties, antioxidant profile and gastrointestinal bioavailability were evaluated. • Cryoconcentration showed high efficiency in the retention of phenolic compounds. • The increase in antioxidant activity resulted in a final product with wide nutritional properties. [ABSTRACT FROM AUTHOR]

This work emphasized on the co-extraction of turmeric (Curcuma longa L.) and dried coconut shreds (Cocos nucifera L.) by supercritical fluid extraction (SFE), a green extraction technique, vis-à-vis the conventional solvent extraction using n -hexane. The optimized parameters of co-extraction using SFE through central composite design (CCD) with response surface methodology (RSM) were found to be 350 bar/65 °C/20 min having a yield of 45 mg/g, and a total curcuminoid (curcumin, desmethoxycurcumin, and bisdemethoxycurcumin) content of 723 μg/g. The yield of co-extract after 16 h of conventional soxhlet extraction using n -hexane was 42 mg/g and total curcuminoids in the co-extract were 339 μg/g. The SFE co-extracts showed 345 μg AAE/mg sample DPPH radical scavenging activity, 394 μg AAE/mg sample ABTS radical scavenging activity, 210 μM FeSO 4 7H 2 O/mg sample ferric reducing antioxidant power (FRAP), 89% anti-inflammatory activity as compared to the standard drug, and bactericidal effects against Bacillus cereus , Escherichia coli , and Salmonella typhi. The SFE co-extracts showed promising in vitro anti-cancerous activities in MCF7 (breast cancer) and CaCO2 cell lines. [Display omitted] • Turmeric and coconut were co-extracted by supercritical carbon dioxide (SFE). • Optimized extraction by SFE (350 bar/60 °C/20 min) produced 45 mg/g co-extract. • SFE co-extract (2:1.5, w/w) contained 723 μg/g of curcuminoids. • SFE co-extracts had high antioxidant, antimicrobial, anti-inflammatory activity. • Co-extracts showed 85% cell cytotoxicity against MCF7 and CaCO2 cell lines. [ABSTRACT FROM AUTHOR]

This study evaluated the chemoprotective effect of scutellarin (SC) in vitro and in vivo against gastric carcinogenesis in rats and celllines and examined the underlying mechanism. Gastric cancer celllines (AGS) was used for the in vitro study and lactate dehydrogenase (LDH) profile, histone deacetylase (HDAC) assay, cell cycle & apoptosis ratio and antioxidant parameters were measured. N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) was used to induce gastric carcinogenesis in rats and the rats received the different doses of SC (10, 20 and 30 mg/kg). The body weight and tumor incidence were measured at regular time intervals. The antioxidant and pro-inflammatory cytokines were estimated. The finding of data showed that the drug was effective against AGS cell line. Supplementation of scutellarin revealed an upregulation in body weight compared with the MNNG group rats. Moreover, it also reduced the incidence of tumor. It also altered the significant DNA density, LDH content, mucus content and acidity. Scutellarin treated rats showed improved activity in enzymatic and non-enzymatic antioxidant profile and reversed the content of cytokines compared with MNNG induced gastric cancer group rats. This research reveals the chemoprotective property of the scutellarin and highlights the promising role of drug by alteration of inflammatory pathway by minimizing its adverse effect.