Acute renal failure (ARF) was induced by glycerol or paracetamol in experimental rats to evaluate the curative effects of gum Arabic and Boswellia sp. through different blood biochemical assays and hematological analyses. Results revealed presence of significant (P<0.05) increases in the levels of urea, creatinine, potassium (K+), sodium (Na+), chloride (Cl-) and blood acidity (H+), and significant (P<0.05) decreases in the levels of calcium (Ca+2) and bicarbonate (HCO3-) in the rats treated only with glycerol or paracetamol in the positive control groups compared to the negative control group. These results indicated that glycerol or paracetamol caused ARF in these groups of rats whereas the blood analyses illustrated ARF symptoms such as increasing of urea and creatinine, hyperkalemia, hypocalcemia, hypoglycemia, blood acidosis and anemia occurring in the positive control groups.  The blood analyses also illustrated recovery of these symptoms in the treated rats with gum Arabic and Boswellia sp. in drinking water (10% w/v) for 30 days. This indicated the curative effects of gum Arabic and Boswellia sp. against ARF induced by glycerol or paracetamol as evidenced by restoring the kidney function tests such as urea, creatinine, blood electrolytes and other parameters like serum glucose, proteins and hematological indices to their normal values during the experiment period. The therapeutic effects of both plants against ARF may be due to their antioxidant and/or anti-inflammatory activity.

Gum Arabic (GA), a natural plant extract, is frequently used for the preparation and stabilization of flavor emulsions that is commonly used in soft drink and flavored beverage industry. This study aimed to reduce the amount of GA in some flavor model emulsions for cost effectiveness and studying the effect of that on the stability of these emulsions against gravitational separation during storage. Five flavor model emulsions were formulated using pure citral and cinnamic aldehyde and their mixtures at different weight ratios. Results indicated that a flavor/gum ratio 1:1 or 1:0.5 was not able to stabilize the particle size of all emulsions which is manifested by increase in size by many folds during storage. Similarly, four of the flavor model emulsions showed instability behavior (creaming or sedimentation) toward gravitational separation at the same flavor/gum ratios. However, only one flavor model emulsion out of the five models showed a high stability against gravitational separation at flavor/gum ratio 1:1 or even 1:0.5. That emulsion model was characterized by having a density matching (similarity) between its dispersed flavor phase and its continuous water phase. This indicates the possibility of formulating some flavor emulsions with reduced amounts of gum Arabic only by matching the density between the flavor phase and the continuous phase of the emulsion.