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Background: Formalin has long been the standard fixative and xylene has been the clearing agent for routine histopathology and immunohistochemistry worldwide. In recent years, as a result of increasing concerns about the potential carcinogenicity of formaldehyde and xylene, attempts have been made to find safer alternatives. In the present study, we considered honey as better alternative for formalin and olive oil as safer substitute for xylene.
Aims: The aim of this study was to know whether honey could be a possible substitute for formalin and olive oil could be a possible substitute for xylene.
Materials And Methods: Thirty routine biopsy tissues of 1-2 cm were taken. The study group was divided into Group A and Group B. Group A were subjected to normal processing. Group B were fixed into honey for 24 h after which it was taken through routine processing, and then immersed in olive oil instead of xylene. All the sections will be stained with routine hematoxylin and eosin staining. Compare the sections of both the methods.
Results And Conclusion: The preservation of tissue by honey giving superior result when compared to that of formalin. Olive oil was found to be effective clearing agent compared to xylene.
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http://dx.doi.org/10.4103/ijdr.IJDR_246_16 | DOI Listing |
Semergen
September 2025
Servicio Andaluz de Salud. Electronic address:
Extra virgin olive oil (EVOO) is a key functional food in the Mediterranean diet, renowned for its multiple health benefits. Rich in monounsaturated fatty acids, such as oleic acid, and bioactive compounds like polyphenols and tocopherols, EVOO helps reduce LDL cholesterol, increase HDL cholesterol, and protect against oxidative stress. Regular consumption is associated with a lower incidence of cardiovascular, metabolic, and neurodegenerative diseases.
View Article and Find Full Text PDFInflammopharmacology
September 2025
Department of Surgery, School of Medicine, Federal University of Ceará, Fortaleza, Ceará, Brazil.
Objective: This study evaluated the effects and mechanisms of antioxidant and anti-inflammatory oils with a high omega-9:omega-6 ratio and a low omega-6:omega-3 ratio on post-extraction healing in rats.
Materials And Methods: A total of 128 Wistar rats were divided into four groups: Sham, Saline, Isolipidic, and Anti-inflammatory/Antioxidant. The animals received one of the following treatments: (1) 0.
Food Res Int
November 2025
Sección Departamental de Ciencias de la Alimentación. Facultad de Ciencias. Universidad Autónoma de Madrid, 28049 Madrid, Spain; Departamento de Producción y Caracterización de Nuevos Alimentos. Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain.
The effect of feeding Hermetia illucens larvae (black soldier fly, BSFL) with by-products from olive oil (dry olive leaves, OL; full-fat dry olive pomace, OP) or quinoa (quinoa husk, QH) on the bioaccumulation of bioactive compounds and antioxidant activity of the meals was evaluated. Diets were formulated with different percentages of inclusion (OL15, OL30, OL50; OP30, OP50, OP70, OP90; QH15, QH30, QH50). Antioxidant activity (DPPH and ABTS methods), total phenolic compounds (TPC), targeted bioactive compounds analysis, and estimation of efficiency of bioaccumulation (EB) were performed, and compared to the experimental substrates.
View Article and Find Full Text PDFACS Appl Mater Interfaces
September 2025
Institute of Postharvest and Food Sciences, Agricultural Research Organization (ARO), Volcani Center, 68 HaMaccabim Road, Rishon Letzion 7505101, Israel.
Cultivating fat for edible tissue presents significant challenges, due to the high costs associated with growth and differentiation factors, alongside the poor viability of adipocytes resulting from cell clustering. Additionally, there is a gap in research regarding the rapid accumulation of fats within cells. To that end, this study presents the development of a biodegradable soy protein colloidosome system for an efficient application: direct delivery of oils into bovine satellite cells, enabling rapid intracellular fat accumulation without the need for adipogenic differentiation.
View Article and Find Full Text PDFJ Texture Stud
October 2025
Faculty of Chemical-Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, Sarıyer, Istanbul, Türkiye.
In this study, potato slices were fried in four different vegetable oils (corn, olive, palm olein, and sunflower) to investigate how oil type influences the characteristics of potato chips. The diffusion coefficient of oils was attempted to be correlated with the final moisture, oil uptake, and textural parameters of potato chips. The diffusion coefficients were determined using two approaches.
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