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Aim and Introduction: is one of the most well-known species of the Rosaceae family and is widely used in the food and perfume industry. Rose hydrosol is a product which is produced by distillation of rose petals. There is very little research about the antimicrobial effect of rose hydrosol. In this study, we aimed to investigate the antibacterial effect of hydrosol . Method: 45 adult volunteers who were not healthcare workers were included in this study. Exclusion criteria included existing skin disorders or lacerations, pregnancy, presence of nail polish, recent handwashing or use of antiseptic lotion/soap in the last week, and antibiotic use in the last 3 months. At baseline, each subject was asked to rub the fingertips of the dominant hand on a sheep-blood agar plate. The subjects were randomly divided into two groups: one group rubbed their hands with 3 mL of alcohol-based hand antiseptic and the other group with of rose hydrosol. Following sample collection, the subjects were asked to rub their hands according to the World Health Organization’s (WHO) “How to Hand Rub” technique. After the hand-rubbing sequence, the hands were allowed to air-dry and fingertip sampling was performed. Culture plates were evaluated by a microbiologist blinded to group assignment. Rose hydrosol was analysed by gas chromatography/mass spectrometry. Results: The main components of rose hydrosol are phenyl ethyl alcohol, beta-citronellol and geraniol. Of the total of 45 participants, 23 were included in rose hydrosol group and 22 in the alcohol-based hand-rub group. The colony counts decreased significantly in the alcohol-based solution group after hand-rubbing, whereas there was no significant reduction in the rose hydrosol group. Conclusion: A number of studies have shown good antimicrobial activity in rose products, especially in rose oil, but we found no antibacterial effect of rose hydrosol after hand-rubbing. However, it must be borne in mind that the amount and types of rose hydrosol components are highly influenced by the given agro-meteorological conditions and technological production methods.

Aim: Iron deficiency anemia (IDA) is a prevalent nutritional deficiency anemia affecting global populations, characterized by impaired hemoglobin synthesis and erythrocyte dysfunction. Hemoglobin A1c (HbA1c) levels, crucial for monitoring glycemic control in Diabetes Mellitus (DM), may be influenced by factors beyond blood glucose, including anemia. This study aims to evaluate the impact of IDA on HbA1c levels in non-diabetic individuals aged 15-60. Materials and Methods: A retrospective cross-sectional study conducted. The study included 299 IDA patients with FBG and HbA1c levels within the reference range (70-100 mg/dL for FBG, 4%-6.0% for HbA1c) and 114 healthy controls. Exclusion criteria encompassed DM history, recent iron therapy, other anemias, chronic infections, and malnutrition. Patients were grouped by anemia severity regarding hemoglobin levels: mild (11-11.9 g/dL), moderate (10.1-10.9 g/dL), and severe (<10 g/dL). Statistical analysis involved ANOVA, Tukey test, chi-square test, and Pearson correlation, with significance set at p<0.05. Results: Mean HbA1c levels were 5.42±0.34%, 5.48±0.27%, 5.42±0.33%, and 5.28±0.27% in mild, moderate, severe IDA, and control groups, respectively, showing no significant difference among IDA groups but significantly lower in controls (p<0.001). A low negative correlation existed between HbA1c and hemoglobin, iron, and ferritin levels (p<0.01 for Hb and Fe, p<0.05 for ferritin). Age correlated moderately positively with HbA1c (p<0.01). Conclusion: The mechanism of the relationship between iron deficiency anemia and HbA1c levels has not been fully explained. This study highlights the significant influence of IDA on HbA1c levels in non-diabetic individuals aged 15-60, emphasizing the need for larger, prospective studies to clarify this relationship and enhance the interpretation of HbA1c. [ABSTRACT FROM AUTHOR]