Background and objectives: Role and interaction of iron and antioxidant vitamins on DNA damage are not clear, so we decided to determine the effect of iron only (as Fe+3) or together with Nitrilotriacetic acid (NTA) on DNA, and then assay effects of vitamin C, E and b - carotene on iron induced DNA damage in an In vitro model.Materials and Methods: Caco-2 cells, the model of gut epithelium, were incubated with medium containing supplemented iron (0-560 micromole/Litter) as FeCl3 or iron plus NTA (Fe/NTA) for 30 minutes, and then DNA damage was measured. In the second part of study, the cells were incubated with 160 mM/L of iron (as Fe+3/ NTA) together with various doses of vitamin C (0-320 m M/L), E(0-320 mM/L), or b-carotene (0-12 mM/L).Then DNA damage was measured.Results: Our study showed iron as Fe3+ doesn't have any effect on DNA, while together with NTA, caused significant DNA damage at doses higher than 160 mM/L. Vitamins C and E at low doses (2.5 and 2.5-10 m M/L, respectively), decreased iron-induced DNA damage(p<0.05). b- carotene doesn't have significant effect in reducing of iron-induced DNA damage. At higher doses, all vitamins increased iron-induced DNA damage (p<0.05).Conclusion: In this in vitro model, soluble iron at high concentrations can cause DNA damage. In the presence of high concentration of antioxidant vitamins, this effect of iron can be strengthened.

The aim of this study was to examine the effects of salinity and light intensity on the chlorophylls, ?-carotene and protein contents in Dunaliella salina Teod. The algae were grown in inorganic medium containing 0, 0.9, 1.8 (control), 2.6 and 3.5 M NaCl under three illumination regimens [4500 (control), 9000 and 11000 Lux]. The results showed that most electrophoresis protein bands were separated in media with 1.8 and 2.6 M NaCl under continuous illumination with white fluorescent lamps at 4500 Lux and the most pigment contents were extracted in culture with concentration of 2.6 M NaCl under the same light intensity.

Carotenoids are the most important and the largest pigments in nature, but only the plants and microorganisms are able to produce them in the nature. These components, due to having suitable coloring property, relative stability and also antioxidant activity, have different uses in Food Industries. These components are the most important precursors of vitamin A in the body, which their presence in the consuming foods is necessary. One of the most important microorganisms which can produce carotenoids especially beta-carotene is the yeast named Rhodotorula. Most species of this yeast have the ability of producing carotenoids pigments in the considerable amounts. For isolaion of Rhodotorula, a number of foods and media were studied. At the end, it was isolated from decayed lime, then after microbial evaluations, it was identified as Rhodotorula muciligenous (rubra). In continuing, the amount of carotenoids especially beta- arotene which were obtained from the indigenous species was compared with other species purchased from collection centers in U.S. and China. The results indicated that produced beta-carotene on dry weight biomass in the yeasts, Rh. glutinis (C499) and Rh. muciliginous  indigenous spp.) were 447 and 285 micg /g respectively.        

Dill (Anethum graveolens) is a plant belonging to the Apiaceae family rich sources for tocophorol and phenolic content, including antioxidant activity. These diet antioxidants are important as they protect human body against oxidative stress and therefore maintain appropriate health. The propose of this study evaluate the effect of extraction methods (ultrasound and Microwave) and solvents (ethanol, ethanol/water (50: 50), and water) on tocophorol and phenolic content and antioxidant properties of dill extracts are to determine the most suitable extraction method for optimal use of this product. The antioxidant activities of each extract are evaluated with the 2, 2-diphenyl-1-picrylhydrazyl (DPPH), bcarotene bleaching and oxidative stability index (OSI). In all antioxidant assays the ultrasound water/ ethanol and ultrasound-ethanol had highest antioxidant activity and they didn’t have significant difference with synthetic antioxidant TBHQ. According to the result dill extract with the method of ultrasound ethanol/water and ultrasound- ethanol can be replace with synthetic antioxidant in food industries.