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Background and Objective: Saffron, the world’s most expensive condiment, is one of Iran’s most important non-petroleum exports. Its annual production in the country is about 220-228 tons and its export value over 59–70 million USD (the price is 454–482 USD/kilogram). The aim of this study was to compare the effects of different dehydration methods, including vacuum oven-, freeze-, microwave- and solar0drying methods with the traditional drying method on the characteristics of saffron and determine the most suitable method. The study was conducted in the National Nutrition and Food Technology Research Institute, Tehran, Iran between 2001 and 2002. Materials and Methods: The methodology was experimental. A farm in the safflower-growing region of Ghaen was selected randomly, and the flowers were picked and mixed thoroughly. The percentage yield of the stigmas, and the morphological and chemical (moisture, ash, total nitrogen and acid-insoluble ash) characteristics were determined. Stigmas were dried, followed by determinations of the moisture content, total ash, acid-insoluble ash, cold water-soluble extract, total nitrogen, crude fiber, crocin, picrocrocin, and saffranal. The total microbial, choliform, yeast, mold, and Esherishia coli counts were also measured in the dried samples. Results: The results indicated that from the color (crocin) point of view the solar-, vacuum oven-, and microwave-dried samples were the best (p<0.05). As regards the contents of saffranal and picrocrocin, responsible for aroma and taste, respectively, there were no significant differences among the dried samples. The results of the microbial tests on the dried samples indicated that all the samples except those dried using the traditional or the freeze-drying method, the counts conformed with the Iranian standards. Conclusion: Although all of the four non-traditional methods of drying were better than the traditional method, we recommend sun-drying as a suitable method in the rural areas where saffron is produced.

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Background and objective: To test the hypothesis that an n-3 fatty acids (n-3) plus vitamin E supplementation is more effective than n-3 supplementation alone in improving the clinical, laboratory and inflammatory indices in patients with rheumatoid arthritis (RA). Materials and methods: A total of 55 RA patients (50 female, 5 male mean age = 47 + 11y), in 3 groups, were included a double-blind randomized clinical trial. The groups were assigned to treatments as follows: group 1 (G1), placebo (2 g/d MCT oil + vitamin E placebo) group 2 (G2), n-3 fatty acids (1/2 g/d EPA/DHA) +vitamin E placebo group 3 (G3), n-3 fatty acids (1/2 g/d EPA/DHA) + vitamin E (100 IU/d). Clinical, inflammatory, and laboratory indicators were determined at the baseline and at the end of the 6the and 12th weeks. Intra- and inter-group comparisons of the values obtained were made using repeated measure-ANOVA and ANOVA, respectively (p<0.05). Results: In G2 and G3, improvements in clinical, biochemical, inflammation, and oxidative indicators, as well as in the score of health status assessment (by interview) were more pronounced than in G1 (P<0.01). Also, compared to G1, at the end of week 12 there were higher improvements in morning stiffness and the score of health status assessment in G2 and G3 groups (P<0.05). Conclusion: Combination of n-3 fatty acids with vitamin E improved most of the clinical and laboratory indices in RA patients. However, there were no significant differences between G2 and G3 other than decreased oxidation and ESR.

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Background and Objective: Spices and herbs have been added to foodstuffs since old times due to their medicinal, preservative and flavouring effects. They are, however, often contaminated with microorganisms. Gamma irradiation is currently used widely to eliminate microbial contaminations in foods. The aim of the study was to determine the effects of gamma irradiation on the antioxidant and antimicrobial activities of cinnamon (Cinnamomum zeylanicum). Materials and Methods: Samples of cinnamon were exposed to gamma irradiation at doses of 10, 15, 20 and 25 kGy, followed by preparing hydroalcoholic (50% ethanol) extracts from them for sequence analysis. The antioxidant activity of the irradiated and control samples was measured by DPPH radical scavenging, ferric reducing power, and bleaching of beta-caroten, and the total phenolic content was also determined. The broth diluting method was applied for the determination of minimal inhibitory concentration (MIC) of E. coli and S. aureus. All tests were performed in triplicates, and the least significant difference (LSD) statistical test at α = 0.01 was used to compare differences among the means. Results: Gamma irradiation had no adverse effects on antioxidant activities and total phenolic content of the samples. Only at doses more than 10 kGy did the radical scavenging activity of the cinnamon extract increase (DPPH test). With regard to the effect of gamma irradiation on antimicrobial activity, as compared to the control value, there was no statistically significant difference in the activity of irradiated samples up to a dose of 25 kGy. Conclusion: Gamma irradiation treatment of cinnamon had no adverse effect on its antioxidant and antimicrobial activities.Gamma irradiation at doses up to 25 kGy seems to be appropriate for cinnamon. Keywords: Cinamon (Cinnamomum zeylanicum), Ethanolic extract, Gamma irradiation‌, Antioxidant activity, Antimicrobial activity

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Breast cancer is one of the most common cancers in women worldwide and Iran and According to the Ministry of Health more than 40000 people in Iran are now suffering from this disease. Obesity, physical activity, alcohol consumption, smoking, hormone therapy and diet are factors that have a significant role in breast cancer incidence. Studies show that the active form of vitamin D promotes cell differentiation and inhibits proliferation and have the potential to modify cancer risk. The results of some studies confirm an inverse association between dietary vitamin D intake and serum vitamin D concentration with the risk of breast cancer. Research results indicate a reduced risk of breast cancer with higher intake of vitamin D. Studies show that there is a significant inverse association between plasma calcidiol concentration and also exposure to the sun's ultraviolet radiation with the risk of breast cancer. Measurement of serum calcidiol long before cancer diagnosis leads to no significant relationship. Results of the studies suggest a protective effect of vitamin D intake from diet and supplements and exposure to ultraviolet rays of the sun against breast cancer incidence, especially in premenopausal women. On the other hand, based on measurement of plasma calcidiol concentration, the high prevalence of vitamin D in patients with breast cancer have been reported. Before achieving decisive results, adequate intake of vitamin D (600 IU/d for women younger than 71 years and 800 IU/d for women 71 and older) and maintenance of plasma calcidiol in the range of 30-49 ng / ml seems logical. Keywords: Breast cancer, Vitamin D, Calcidiol, 25(OH) D

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Background and Objectives: Studies suggest a possible protective role of vitamin D against breast cancer. This study aimed to assess the relationship between vitamin D intake and risk of breast cancer in Iranian women. Materials and Methods: A total of 135 new cases of breast cancer and 135 matched controls were included in the study. The data on breast cancer risk factors, sunlight exposure and use of vitamin D supplements were obtained through demographic questionnaire. To measure the intake of energy, macronutrients, calcium, and vitamin D we used a 168-item semi-quantitative food frequency questionnaire. Results: The mean dietary intake of vitamin D in the cases was significantly lower than the control group (24 vs. 30.56 IU/day) (P=0.001). The risk of developing breast cancer was 2.5 times (61%) lower for those in the highest quartile of dietary intake of vitamin D compared to those in the first quartile (OR=0.392, 95%CI=0.196-0.784). This inverse association was marginally significant in the premenopausal women (OR=0.39, 95%CI=0.151-1.006), but not in the postmenopausal women. Overall, the total intake of vitamin D from foods and supplements was not associated with breast cancer risk, in both the premenopausal and postmenopausal women. Conclusion: Dietary intake of vitamin D may have a protective role against breast cancer, especially in premenopausal women. Keywords: Breast cancer, Dietary vitamin D intake, Total vitamin D intake

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Background and Objective(s): Rheumatoid arthritis is an autoimmune disease that results in a chronic, systemic inflammation. Food insecurity is defined as the limited or uncertain availability of enough food for an always active and healthy life. Due to the impact of food insecurity in chronic diseases as stressor and its impact on food intake, this study aimed to assess the association between food insecurity as well as some other socio-economic factors and rheumatoid arthritis in newly diagnosed patients.

Materials and Methods: A case-control study was conducted on 60 patients with rheumatoid arthritis admitted to the clinics of Shariati and Imam Khomeini Hospitals in Tehran as cases, and 60 healthy individuals without rheumatoid arthritis as controls while age and sex were matched. Generally, demographic and socioeconomic characteristics and food insecurity status were compared. Diagnosis of rheumatoid arthritis was according to the medical records by a specialist, food insecurity was according to the 18-item USDA household food insecurity questionnaire, and socio-economic characteristics were collected through general information questionnaires. Data were analyzed with SPSS IBM20 software. The relationship between rheumatoid arthritis and food insecurity was evaluated using logistic regression, and mean quantitative data analyzed with t-test. The difference between qualitative variables was analyzed with Chi-square test.

Results: In this study, the positive association between rheumatoid arthritis and food insecurity was found. The prevalence of food insecurity among patients was 82%, and in healthy subjects it was 47% (P <0/001).

With increasing the severity of food insecurity, the risk of rheumatoid arthritis increased. Economic level, marital status and education correlated with rheumatoid arthritis. However, after multiple conditional logistic regression, food insecurity and marriage were significantly associated to rheumatoid arthritis (P<0.05). The severity of food insecurity was significantly associated with the severity of disease, morning stiffness of joints inflammation. In addition, food insecurity points was significantly associated with pain score in the patients with food insecurity (p <0/001).

Conclusion: This study demonstrates the high prevalence of food insecurity in patients with rheumatoid arthritis, and a significant positive association between the severity of food insecurity with pain score and signs of rheumatoid arthritis.

Keywords: Food insecurity, Rheumatoid arthritis, Socio-economic factors, Pain score

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Background and Objectives: there is lack of evidence on the effect of  β-Alanine supplementation on performance in the short time and intense activities. The aim of this study is to determine the effect of β-Alanine supplementation on serum lactate response and muscular endurance in male bodybuilders.

Materials & Methods: Twenty bodybuilders (age: 21.1±0.87 yr, height: 176. 75±1. 82 cm and weight: 77. 24±1. 32 kg) participated for this study. Subjects were divided in two groups consuming β-Alanine  supplementation (3 gr /day) and placebo (dextrose) in a double blind design. Before and after supplementation, serum lactate indices and muscular endurance were measured. Blood samples were collected from the subjects before and after receiving supplementation or the placebo. For data analysis from Independent t and Paired t test was used to determine differences in the groups and significance level was considered p<0. 05.

Results: The results showed that upper body muscular endurance (p =0.023) and lower body (p =0. 027) have significantly increased in β-Alanine group compared to the placebo group. In the lactate variable, in the group of β-Alanine, significant changes were not observed compared to the placebo group (p = 0. 92).

Conclusion: Supplementation with β-Alanine (3 g / day) caused a significant increase in muscle endurance but nosignificant decrease in serum lactate was detected.

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Background and Objectives: Nowadays, coating by natural materials is one of the novel food preservation methods with extensive applications. Iranian white cheese is a popular food among Iranians but its high daily intake due to its high salt content (stored in brine), may threat the health of consumers, including children, elderly, people who suffer from the blood pressure fluctuations, etc.
 Materials & Methods: In this study, Iranian white cheese was coated by immersion method with a combination of Aloe vera gel (50% w/w) and Persian gum (3% w/v) at different levels of 0, 25, 50, 75% and 100% v/v instead of storage at brine. Two uncoated specimens were considered as the control (in or out of brine), then the physicochemical and sensory properties were investigated for the period of about 75 days (4°C).
Results: The results showed that during storage, pH and moisture decreased significantly while the acidity, weight loss and ΔE increased (p<0.05). The effect of coating and the mixture of coats were significant on the salt content (p<0.05) whereas the samples which were coated by 100% Persian gum and 100% Aloe vera gel, had the minimum amount of salt in 75 days. Coating with the various ratios of Aloe vera gel and Persian gum mix affected all of the sensory properties of the specimens (p<0.05).
Conclusion: Generally, the cheese samples which were coated by 100% Aloe vera gel were considered as the best formulation for coating of Iranian white cheese because of the highest score of total acceptance and low salt content, therefore the healthiest option.

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Background and Objectives: Accumulation of iron is the most common consequences of repeated blood transfusions in β-thalassemia major patients. Iron chelating effects of alpha-lipoic acid have been reported by several studies. The aim of this study was to investigate effects of supplementation with alpha-lipoic acid, as a chelator, on serum iron and hematological indices in these patients.
 Materials & Methods: Twenty-two β-thalassemia major patients were selected to receive 600 mg alpha-lipoic acid or placebo capsules for 8 w. After a 3-week washout period, order of intervention was replaced as patients who previously received placebo were administered the supplement vise versa for another 8 w. At the end of the study, changes in serum iron, total iron binding capacity and hematological parameters between the treatments were assessed.
Results: Serum concentrations of iron and total iron binding capacity and hematological parameters did not change within the supplementation (p > 0.05). Changes in iron, total iron binding capacity and hematological indices were not significantly different between the two interventions (p > 0.05). White blood cell counts in placebo use increased significantly in males (p = 0.04). The mean corpuscular hemoglobin in placebo patients decreased significantly in all patients and males (p = 0.02 for both).
Conclusion: Results of this study revealed that alpha-lipoic acid supplementation included no beneficial effects on iron, total iron binding capacity and hematological indices in β-thalassemia major patients. Further studies with more participants and longer times are indispensable.

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Background and Objectives: Medicinal plants are some of the most important sources of medicine in several countries. Urinary tract infection is one of the most common infections and blood infection is an important cause of death worldwide. Antibiotic resistance has increased as a fundamentally global problem that needs appropriate alternatives. Fumaria parviflora Lam, Myrtus communis L., Matricaria recutita L. and Nigella sativa L. are some of the most important plants in traditional medicine.
 Materials & Methods: First, plants were powdered using electric grinder and then the hydroalcoholic extract was prepared using maceration method. After dispersing alcohol, this was lyophilized and three concentrations of 64, 160, and 220 mg/ml were prepared. Antimicrobial effects were assessed using disk diffusion method and antioxidants were investigated using DPPH method.
Results: The highest percentage of inhibition for the Myrtus was against Escherichia coli bacteria (86%) and Pseudomonas aeruginosa (100%) compared to gentamicin and 100% resistance was observed for Staphylococcus aureus compared to erythromycin. Nigella sativa included the highest antioxidant effect (nearly 60%) and Myrtus with 43% had the lowest antioxidant effect. Using Gas chromatography-mass spectrometry, it was detected that the most effective substances in Myrtus, Nigella sativa, Fumaria parviflora and Matricaria respectively were benzotriol (30.97%), octadecadienoic acid (44.35%), pyran (13.26%) and benzopyran (50.24%).
Conclusion: Myrtus plant includes the most antimicrobial effects and Nigella sativa includes the most antioxidant effects.

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Background and Objectives: Oral diseases and childhood obesity are two basic health challenges in the 21^st century. Although researchers have paid attention to the peer social network to solve community health problems, findings about the effects of this network on children's oral health and obesity are little. This study investigated effects of peer social network on oral health and obesity in elementary school children.
Materials and Methods: In this descriptive-analytical study with convenient sampling, relationships between the oral health and obesity indicators of primary school students with friendship groups in the social network were assessed. A number of 145 students participated in this study in the 3^rd and 6^th semesters of primary education in the academic year of 2017–2018. Data were collected through clinical examinations and valid questionnaires and assessed using SPSS, Excel and Gephi software. Rank and linear logistic regression analysis method was used to assess correlations between the knowledge and oral health behaviors as well as nutritional behaviors in the friendship network and close friends.
Results: Results demonstrated strong relationships between the students’ oral health and obesity indicators and their peer connections within their social friendship network groups at school. Specifically, results of ordinal regression analysis showed significant correlations in dental knowledge and eating behaviors within social friendship network groups (p < 0.001, r = 0.9). Results showed significant roles of close friends in dental knowledge and behaviors on primary school children.
Conclusion: This study has demonstrated that children are affected by each other in the friendship network. It has been showed that only students' close friends can be effective factors in determining students' oral hygiene behaviors.