Ziziphus jujuba is the most commonly grown fruit in Pakistan, having essential oil that can be utilized for the purposes of preservation like jujuboside and other flavoniides. In Pakistan it is used for the treatment of ulcers, wounds, eye diseases and bronchitis. Antioxidants are naturally occurring or synthetic substances which prevent oxidation or chemical reaction involving oxygen. The main focus of this investigation was to study the chemical constituents, antioxidant activity and phytochemicals present in the Ziziphus jujuba L. The results indicated that different extracts fractions from methanol, n-hexane, ethyl acetate and chloroform ranges from 20 to 100% concentration indicated that noticeable antioxidant properties were present in jujuba species that were determined by spectrophotometric techniques. The maximum antioxidant properties were observed in 100% chloroform and in M3 (60% methanol and 40% chloroform) and minimum were analyzed in E1 (20% ethyl acetate and 80% n-hexane) and M1 (20% methanol and 80% chloroform). The extraction techniques and extracting solvent were of great importance in this study that showed the extractability of various solvent.

Meat and its products enjoy a unique status in human diet but meat also serves as an excellent substrate for the growth of most microorganisms, and is associated with hypertension and cardiovascular disease due to the presence of high sodium and fat contents. In the functional examination of minced beef patties, estimation for total sodium contents is essential to assess the level of risk. The minced beef patties were also treated with chitosan-mint mixture to minimize the presence of microorganisms, oxidation and to increase the shelf life of the product by acting as a natural antioxidant as well as antimicrobial agent. The recommendations from this research work are; the microbiological quality of minced beef should be monitored regularly and properly to ensure consumer's safety. Different formulations for patties can be developed by using masking agents, cold pressure storage and use of less quantity of beef to ensure lower amounts of Na contents. Suitability of different oils and fats available for proper structure and other quality parameters of patties should be checked to ensure good quality products with lower levels of fat.

Desmoplastic small round cell tumor (DSRCT) is a unique, highly aggressive neoplasm with characteristic topographic, histologic, immunohistochemical, cytogenetic and molecular features. It chiefly affects adolescent males and young adults and is most frequently presented as a large abdominal mass with widespread peritoneal involvement at the time of diagnosis. Histologically, it is composed of nests of small, undifferentiated round or oval hyperchromatic cells embedded in abundant desmoplastic stroma. A multidisciplinary treatment including chemotherapy, aggressive debulking surgery, radiation and myeloablative chemotherapy with stem cell rescue might be the proper approach to treat this rare malignancy and may improve progression-free survival. This book presents current research in the study of the desmoplastic small round cell tumor.