Effects of a traditional fermented grape-based drink 'hardaliye' on antioxidant status of healthy adults: a randomized controlled clinical trial
Küçük Resim Yok
Tarih
2013
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
BACKGROUNDThe antioxidative effects of the traditional grape-based beverage, hardaliye, were investigated with a 40-day randomized controlled clinical trial on 89 healthy adults. Subjects were randomly divided into three groups: high hardaliye (HH), low hardaliye (LH) and control group. HH and LH groups consumed 500 mL and 250 mL hardaliye per day, respectively, and the control group did not consume any hardaliye. Dien conjugate (DC), malondialdehyde (MDA), vitamin C, total antioxidant capacity (TAC) and homocysteine concentrations were measured in fasting blood samples collected at baseline and after intervention. RESULTSSignificant decreases in DC, MDA and homocysteine concentrations were observed in HH and LH groups (P < 0.001) after intervention, whereas the control group showed no change. The reduction in homocysteine was significantly different between HH and LH groups (P < 0.001), except for DC and MDA. TAC and vitamin C were slightly increased; however, the change was not statistically significant. CONCLUSIONDietary supplementation with hardaliye affect the MDA, DC and homocysteine levels in blood, possibly due to the presence of antioxidant compounds. Dose response was only observed for homocysteine. Further studies need to be performed to assess the effects on antioxidant capacity. (c) 2013 Society of Chemical Industry
Açıklama
Anahtar Kelimeler
hardaliye, traditional drink, grape, polyphenols, antioxidant effects, homocysteine
Kaynak
Journal of the Science of Food and Agriculture
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
93
Sayı
14
