This study aimed to investigate the effects of Chia (Salvia hispanica L.) oil and Dandelion (Taraxacum Officinale) extract on Tumor Necrosis Factor-α (TNF-α) and Interleukin 6 (IL-6) release in liver tissue of diabetic rats. Experimental groups were created as control, sham, chia, dandelion, diabetes (DM), diabetes+chia (DC), and diabetes+dandelion (DD). Body weight and blood glucose measurements were taken on the 1st, 3rd, and 17th days of the study and evaluated statistically. A one-way ANOVA test was performed to determine the differences between the groups. The Duncan test was used to compare significant differences between groups. At the end of the study, Masson's trichrome staining and Hematoxylin-Eosin staining were employed for histological examinations of liver tissues, and the distribution of TNF-α and IL-6 was examined by applying the Streptavidin-biotin peroxidase method.It was determined that body weight and blood glucose measurements were significantly decrease for the DC group compared to other groups. Immunoreactivity of TNF-α and IL-6 was found to decrease in DC and DD groups at close to the control levels.Based on our results, it was thought that the use of chia and dandelion in diabetes may contribute to the alleviation of disease-related complications by having a positive effect on proinflammatory cytokine levels.

The present study was carried out to investigate the possibility of using different levels of bee pollen and apigenin extract in beef meatballs to evaluate shelf-life, nutritional and quality properties of beef meatballs under different storage conditions. It was determined, using the HPLC method, that bee pollen contains a high level of apigenin under optimal conditions. Bee pollen and apigenin were added to meatballs at different concentrations in five groups. Meatballs were made with control, 1-2% bee pollens/apigenin. Quality and safety evaluation of meatballs were determined by sensory, physicochemical, biochemical and microbiological tests. The analyses were conducted at 1st, 3rd, 7th and 14th days of interval. A statistically significant decrease was found in FFA, POV and TBARS levels of meatballs on different days of storage (p<0.05). When compared to the control group, the bioactive compounds preserved the microbiological and chemical properties of meatballs during frozen storage (14 days).It was concluded that the extracts with 2% bee pollen concentrations can be used as biopreservative agents for meat and meat products.