Toros University Journal of Food, Nutrition and Gastronomy

The effect of malnutrition, nutritional status, and physical activity levels on emotional state in the elderly

Sun, 07 Jan 2024 00:00:00 +0300

Aim: The aim of this study is to determine nutrition, malnutrition, physical activity, and depression status in individuals aged 65 years and over and to evaluate the effect of these variables on emotional state.

Individuals and Method: This cross-sectional study was conducted with 120 individuals aged 65 years and over. In the study, individuals' descriptive characteristics, anthropometric measurements, and some biochemical findings were questioned with survey questions. The nutrition status of individuals was evaluated through food consumption records by taking a retrospective 24-hour recall method and physical activity status was evaluated by 24-hour physical activity records. In addition, Mini Nutritional Assessment (MNA) was used to detect malnutrition in elderly individuals, the geriatric depression scale (GDS) was used to evaluate depression status, and the obtained data was recorded.

Results: In the study, according to MNA, 89.2% (n=107) of the individuals were evaluated as having normal nutritional status and 10.8% (n=13) as being at risk of malnutrition. The GDS average values of individuals at risk of malnutrition were found to be higher than the GDS average values of individuals with normal nutritional status (p = 0.02). Additionally, it was observed that the physical activity level (PAL) average values of individuals at risk of malnutrition were lower than those of individuals with normal nutritional status (p =0.04). A negative correlation was found between the GDS score of individuals at risk of malnutrition and dietary magnesium and phosphorus values (p = 0.03, p = 0.05, respectively).

Conclusion: It has been observed that individuals aged 65 and over, who are at risk of malnutrition, are less physically active and the depression score in these individuals is higher than in individuals with normal nutritional status. Additionally, low dietary magnesium and phosphorus consumption is associated with a higher depression score.

Physicochemical and sensory evaluation of cookies from germinated maize (Zea mays)-kpaakpa (Hildegardia barteri) - blanched plantain (Musa paradisiaca) composite flour

Josephat Ikechukwu Anyadioha, Roseline Nwabugo Attaugwu — Sun, 07 Jan 2024 00:00:00 +0300

Composite flours are recently manufactured not only to improve the desired functional properties of end products based on them but also to improve nutritional composition. This study is aimed at determining the physicochemical qualities and sensory properties of composite flour cookies. Germinated maize (Zea mays), Hildegardia barteri (“Kpaakpa”), and blanched plantain (Musa paradiciaca) flour were processed into flours and mixed into various blends using a mixture design. Cookies were produced from the composite flours using the creaming method. The physicochemical and organoleptic properties of the cookies were evaluated. The proximate results showed that increasing the level of Hildegardia barteri flour in the mixture enhanced the protein, fat, ash, and crude fiber contents of the cookies. Micronutrient results showed that iron and zinc increased with the high inclusion of Hildegardia barteri flour. The cookies’ physical properties did not significantly deviate from the control sample. The panelists’ mean score for overall acceptability ranged from 2.65 – 7.75 for all of the samples using HMP₁ and HMP₉ scoring the lowest. Most of the samples had sensory scores above the midpoints and were generally perceived as acceptable by the panelists. Cookies made with 33.3% of each component were most preferable as they were found to be the best in terms of overall quality. The results obtained from this study demonstrate the possible use of the Hildegardia barteri - based composite flours in bakery products up to 50 % level of substitution. This information can be used for designing food processing protocols which will target consumer requirements and overall acceptability.

ssessing gender effect in sustainable food literacy

Esra Tansu Sarıyer, Başak Can, Gonca Yıldırım, Afra Nur Gören — Sun, 07 Jan 2024 00:00:00 +0300

Introduction and aim

The goals of sustainable healthy diets are to ensure optimal growth and development of all individuals and to support functional, physical, mental, and social well-being at all stages of life for future generations. It also aims to contribute to the prevention of all kinds of malnutrition (undernutrition, micronutrient deficiency, obesity, etc.) with sustainable diets, to reduce the risk of diet-related non-communicable diseases, and to support the protection of biodiversity and planetary health (1).

Food and nutrition literacy is defined as the combination of desires, knowledge, skills, attitudes, behaviors, and abilities necessary to access, analyze, evaluate, and apply information on these issues, maintain a healthy diet, evaluate the functioning of the food system and ensure food security (2). The development of food literacy to understand sustainable diets and the food system is encouraged. For this purpose, a sustainable food literacy scale was developed to determine the current level of knowledge (3). There are studies examining the relationship between food and nutrition literacy and gender differences, which are known to be affected by many factors. In a cross-sectional study conducted on university students, nutritional literacy was found to be higher in women (4). On the contrary, there are studies showing that gender has no effect on food literacy (5, 6). To the best of our knowledge, studies examining the effects of gender differences on sustainable food literacy and food skills are limited in the literature. The aim of this study is to examine the role of gender in sustainable food literacy in adults.

Materials and method

Data were obtained using a survey containing demographic information and the Sustainable Food Literacy Scale (SFLS). The demographic information survey contained age, gender, education level, employment status, body weight, height and whether they were responsible for food purchase in the household. SFLS developed by Teng and Chih (3) was used to measure the individual's ability to understand sustainable diets (4). Turkish validity and reliability study of SFLS was conducted by Kubilay (7). Turkish version of the scale consists of 5 sub-scales: Sustainable Food Knowledge - I, Sustainable Food Knowledge - II, Food and Culinary Skills, Attitudes, Action Intent and Action Strategies.

Participants were healthy adults between the ages of 18-65 who have been recruited via Google Forms using convenience and snowball sampling methods. It was aimed to include a minimum of 200 people in the study after the power analysis. To intercept missing answers, all questions in the survey were marked as mandatory. No financial incentives were provided to participants. Ethics committee approval for the research was received from Üsküdar University Non-Interventional (Clinical and Human) Research Evaluation Board. Descriptive statistics and regression models were used to analyze the data. Analyzes were performed using SPSS v24, and a p value <0.05 was considered significant.

Results

Within the sample, 69.7% constituted female participants, while 83.3% held a university degree or possessed education at a higher level. The mean age of the sample was 37 ±12.37 years, with a median household income of 30,000 Turkish Lira. The mean body mass index (BMI) was 24.8 ±4,59 kg/m², and 54.2% of the subjects reported active involvement in household food purchases. According to results women scored statistically significantly higher than men for each sub-scale.

It has been observed that being responsible for food purchase is the determinant of food and culinary skills in both women and men; on the other hand, it determined sustainable food knowledge only among women.

Discussion and Conclusion

Studies on health and food literacy show that most of the "food preparation and cooking" work is done by women, and this socially constructed gender role means that women are more likely to eat healthy and have higher levels of food literacy than men (8, 9, 10, 11, 12). In our country, it has been determined that women have more say than men in food selection, preparation, and consumption, starting from the purchasing stage, and have more food and label literacy (13, 14).

The results of our research reported that women received significantly higher scores than men in all sub-scales of SFLQ and support the data in the literature. Despite this, no significant difference was found between sustainable food literacy score and gender in the study conducted in Taiwan (3) and the study conducted by Öztürk and Özgen (15). There is a need for studies with a large sample in which individuals from various socio-economic levels, age groups and genders participate.

Recently, research on the concept of sustainable food literacy has been increasing. Increasing the awareness of individuals in the whole process from production to consumption, choosing foods that consume less available resources and cause low greenhouse gas emissions are important in food purchase (15). Women participating in our study are responsible for 103 (58.9%) food purchases and 33 (43.4%) more than men. The reason for this can be shown as the responsibility of preparing and cooking food with all its stages according to Turkish culinary culture and nutritional habits (16).

When the other sub-scales were examined, it was determined that sustainable food knowledge was affected by being responsible for purchasing food only for women. In the sub-dimensions of food and culinary skills, food purchase was found to be a determinant in both genders. In the sub-dimensions of attitude and intention to act, no significance was found in both genders. It can be foreseen that it may take time for the knowledge and approaches about sustainability to change into attitudes and behaviors in people. However, the statistical significance of the linear regression model alone does not explain the cause-effect relationship (17). There is a need for studies in which advanced statistical analyses are performed and the effects of other variables are also examined.

The limitation of this study is that the number of respondents was small, and it was limited to adults living in Turkey. To ensure the selection of different cultures and groups, studies with large sample sizes, equally distributed among rural and urban populations, should be conducted in the future. In addition, since the study is observational and the data obtained are based on individuals' statements, the effect of unknown confounding factors should not be ignored.

To reduce the effects of the possible climate crisis, it is necessary to increase the awareness of individuals and change their attitudes and movements. Labeling and food literacy in the name of sustainable nutrition is a competency that should be possessed by individuals from all age groups. As the awareness and knowledge of individuals increase, their attitudes towards food will change and the food and dietary patterns recommended against the possible climate crisis will become widespread.

More studies are needed on measures of food literacy for children, adolescents, and older adults that consider the characteristics of each life stage. It should be aimed to educate people on this issue and increase their awareness.

Physical, textural, and sensory evaluation of cakes with carob molasses pulp

Prof. Dr., Serpil Yalım Kaya, Sevcan İlhan — Sun, 07 Jan 2024 00:00:00 +0300

Carob molasses pulp flour (CMP), rich in fibers, minerals, and polyphenolics that can benefit human health and have a high potential as a dietary source, is a waste or by-product of carob molasses and carob syrup production. In this study, the effect of adding industrial food waste CMP to commonly consumed cake to develop inexpensive food products with increased nutritional value on the textural, physical, and sensory qualities of the cake was investigated. In this study, 5, 10, and 15% CMP were used instead of wheat flour in the cake, and its quality characteristics were investigated. Weight loss was 14.50±0.1% and volume was 101.83±0.7 dm³ for the control cake, and it was similar in all samples. Although the hardness of the CMP15 cake (480.95±94.5 g) was slightly increased (p<0.05), CMP05 and CMP10 had similar textures compared to the control cake (368.75±33.4 g). The highest color values belonged to the control cake (L*=60.68±0.71 and b*=45.79±0.47). The cake colors strongly depended on the CMP. CMP increased cocoa-like color, which was preferred and desired by some consumers. In conclusion, the utilization of CMP did not significantly change the volume, weight loss, texture, and sensorial properties of cake samples according to the control. According to the findings, up to 15% of CMP can be added to the cake recipes with high sensory acceptance, and without any decrease in quality parameters. As a result, CMP, which is thought to be extremely rich in fibers, minerals, and polyphenolics, may be very suitable as a natural additive or substitute material for many foodstuffs, such as functional foods.

Evaluation of plant and animal protein consumption within the scope of sustainable nutrition and ıts relationship with depression, anxiety and stress

Ezgi Ertal, Pınar Üstündağ, Esranur Memiş, Merve Gör, Fatma Çelik — Sun, 07 Jan 2024 00:00:00 +0300

Introduction and Aim: Depressive disorder is seen in 4.4% and anxiety disorder in 3.6% of adults in the world. As a result of the rapid increase in the population, there has been a serious increase in the rates of depression, anxiety and stress, especially at young ages (1). Although there are various treatment methods such as pharmacotherapy and psychotherapy for these psychiatric disorders, it is known that they are effective in only less than half of the disease burden. Therefore, additional strategies are needed for treatment (2,3). It is thought that the diet of individuals affects their psychological and mental state. In this context, various amino acids, which act as precursors of neurotransmitters, have significant effects on brain functions and mood at the same time (4). When the literature is examined, it is seen that the results of the studies investigating the relationship between protein consumption and depression, anxiety and stress are not clear. In the literature, studies evaluating the effects of plant or animal protein on depression, anxiety and stress levels are insufficient. In addition, the study of the effect of dietary protein (plant or animal) on the psychological state is also interesting in terms of the concept of sustainable nutrition, which has attracted a lot of attention in recent years. Within the scope of sustainable nutrition, it is recommended to limit the consumption of animal-based foods that increase greenhouse gas emissions, and instead prefer plant-based foods to meet their needs. In the study, it was aimed to evaluate the effect of plant and animal protein on depression, anxiety and stress levels within the scope of sustainable nutrition.

Material and Method: The research was carried out with 225 students studying at Biruni University Faculty of Health Sciences in Istanbul. The "Data Collection Form", which includes questions about sociodemographic information, general health and eating habits, "Short Form of Depression-Anxiety-Stress Scale" to determine depression, anxiety and stress level, "Sustainable and Healthy Eating Behaviors Scale" to determine sustainable eating behaviors, “Food Consumption Frequency” to determine the consumption frequency of food groups, and “24-Hour Retrospective Food Consumption Record” forms were applied to evaluate the food consumption of the previous day. All data were analyzed with SPSS 27.0.1 statistical program.

Results: In the study, it was found that individuals with severe depression levels had lower scores in the "healthy and balanced nutrition" sub-dimension of the sustainable and healthy eating behaviors scale compared to normal individuals, and also individuals with extremely severe depression levels had lower scores in the "Quality marks (local and organic)" and "Animal health" sub-dimensions compared to normal individuals (p<0.05). It was observed that the individuals in the severe stress group had a lower level of knowledge in the "Local food" sub-dimension compared to the individuals in the mild stress and normal group (p<0.05). According to the frequency of food consumption data, it was determined that the consumption of dairy did not have a significant effect on depression, anxiety and stress levels (p>0.05). It was found that those who consumed fish every day had lower depression, anxiety and stress scores compared to those who consumed fish less frequently and/or those who never consumed fish (p<0.05). It was determined that individuals who consumed chickpeas once a month had a higher depression score compared to individuals who consumed chickpeas 4-6 times a week (p<0.05).

Discussion and Conclusion: In this study, it was determined that individuals with severe depression and stress levels had lower levels of knowledge in various sustainable and healthy eating behavior sub-dimensions compared to normal individuals. It has been determined that fish, among animal-based proteins, is effective in reducing depression, anxiety and stress. It was also found that consuming chickpeas, which is a source of plant based protein, more frequently was effective in reducing depression levels. It has been determined that the frequency of consumption of foods such as dairy products, lentils, beans and peas, red meat, chicken, processed meats such as salami, sausage, has no effect on depression, anxiety and stress. Smith et al. found that young women who ate two or more fish per week had a 25% lower risk of depression during the follow-up period compared to those who ate less than two fish per week (5). In a study conducted in Turkey, it was observed that the frequency of consumption of fish and legumes decreased significantly in healthcare workers with high levels of burnout (6). Aucoin et al. reported that legume and fish consumption did not have a statistically significant effect on depression symptoms (7). Anjom-Shoae et al. reported that legume consumption was associated with lower anxiety rates in men, but no significant effects were observed in women (8). In another study, it was stated that there is a significant relationship between moderate legume consumption and depression (9). As in our study, another study reported that a diet rich in milk and dairy products did not have a statistically significant effect on the risk of depression symptoms (10). However, there are also studies in the literature showing that total protein intake and protein from milk and dairy products can reduce the risk of depression symptoms in adults (11-14). In conclusion, in our study, individuals with severe depression and stress levels have lower levels of knowledge of sustainable eating behavior. In addition to animal proteins such as fish and plant-based proteins such as chickpeas are also effective in reducing depression. Considering the importance of both preventing depression and sustainable nutrition, it is recommended to encourage adequate consumption of fish and legumes.

Some edible weeds grown in the Black Sea Region and their bioactive properties

Merve Gündüz, Şeniz Karabıyıklı Çiçek — Sun, 07 Jan 2024 00:00:00 +0300

The Black Sea Region is home to many plants with the unique habitat. There is great interest in weeds in the region where many plants spread all over the world coexist. Many different weeds are included in the local dishes of the region and edible weeds have an important place in the eating habits of the local people. Many different edible weeds are included in the local dishes of the region and edible weeds are positioned in an important place in the eating habits of the local people. Edible weeds have an important role in human nutrition due to their phenolic compounds, essential oils, amino acids and peptides, organic acids, vitamins and minerals. Edible weeds have many bioactive properties such as antimicrobial, antioxidant, anticarcinogen and anti-inflammatory. In the food industry, edible weeds are an alternative raw material for clean label food production, thanks to the bioactive compounds in their matrices and their bioactive properties. In many different locations of the Black Sea Region, Ornithogalum umbellatum L., Trachystemon orientalis (L.) G. Don, Petasites hybridus, Smilax excelsa L., Aegopodium podagraria L., Chaerophyllum byzantinum Boiss., Polygonum lapathifolium L., Stellaria media L., Falcaria vulgaris Bernh., Silene vulgaris and Coronopus squamatus are grown as weeds. These weeds growing in the region have been the subject of many studies and have been confirmed to have antimicrobial and antioxidant effects. It is predicted that it is possible to use natural food additives obtained from these plants to take part in the inhibition of pathogenic microorganisms in foods and to preserve the organoleptic properties of foods. It is thought that the natural food additives to be obtained from these plants will increase the food quality and extend the shelf life of the food, as well as enable the production of food enriched in nutrient content and provide continuity in the production of food enriched in the nutrient content, and will be an important source for sustainable production. The antioxidant effect of all plants except Polygonum lapathifolium L., which is one of the edible weeds examined within the scope of the study, makes it possible to use these plants as alternative raw materials in the production of natural preservatives. In addition, it was determined that Ornithogalum umbellatum L, Petasites hybridus, Aegopodium podagraria L, Chaerophyllum byzantinum Boiss, Stellaria media L and Falcaria vulgaris Bernh, which were examined, showed antimicrobial effects on selected foodborne pathogens representing Gram positive and Gram negative bacteria. It has been determined that the extracts obtained from Trachystemon orientalis (L) G Don and Stellaria media L plants have an inhibitory effect on molds that cause foodborne mycotoxicosis. The effect of Ornithogalum umbellatum L, Smilax excelsa L, Chaerophyllum Byzantinum Boiss and Falcaria vulgaris Bernh on the inhibition of yeasts that cause spoilage in foods is of great importance for food quality. Confirmation of the antimicrobial effects of the examined plants is important in terms of gaining commercial value and natural food production. Within the scope of the literature review, no study was found to determine the antimicrobial effect of Polygonum lapathifolium L, Silene vulgaris and Coronopus squamatus. However, the results obtained in the current studies on the determination of the total amount of phenolic substances and the determination of the antioxidant effect of Silene vulgaris and Coronopus squamatus suggest that these plants have antimicrobial effects.

The edible weeds that nature has offered us are suitable for meeting our daily nutritional needs due to the bioactive compounds they have. The introduction of these plants is important in terms of providing alternative raw materials to the food industry and increasing food diversity. In addition, integrating edible weeds into daily diets expands the nutritional spectrum, allowing the consumption of many plant-derived bioactive compounds. Considering the consumption patterns of edible weeds that have no commercial value, it is understood that it is possible to use it in the production of ready-made food, as well as being used as a raw material in the production of natural food additives and pharmacology. It is thought that the industrial processing of these weeds will contribute to the national income on a large scale.

In folk medicine, weeds are used in the treatment of many different diseases. It has been confirmed as a result of researches that many different edible wild herbs grown in the Black Sea region are used in the treatment of infections, pain, digestive and respiratory system diseases throughout history. Pharmacological studies on edible weeds growing in the region show that the examined plants can also be important sources for the pharmaceutical industry and can be integrated into many treatment methods in modern medicine. Especially phenolic compounds, which are found in high amounts in the matrix of edible weeds, make it possible to use these plants or their extracts in the treatment of cancer, diabetes, obesity and cardiovascular diseases.

It was described that Trachystemon orientalis (L.) G. Don and Stellaria media L., among the edible weeds examined within the scope of the study, showed antidiabetic and antiobesity properties. Smilax excelsa L., Aegopodium podagraria L. and Falcaria vulgaris Bernh plants are often preferred for the treatment of gastrointestinal tract infections due to their anti-inflammatory effects. It has been observed that compounds obtained from different parts of Petasites hybridus plant are integrated into existing treatment methods due to their promising results in allergic rhinitis and migraine prophylaxis. In addition, positive effects of Petasites hybridus and Smilax excelsa L. plants on cancer treatment were determined. The determination that Petasites hybridus has a high specific effect on breast tumor cells and a low effect on non-cancerous cells shows that root extracts obtained from the plant can be an alternative to current treatment methods.

It has been determined that the weeds examined within the scope of the study have many different bioactive properties. In the literature review, no study was found on the production of natural preservatives from the weeds examined. It is thought that this review study may create a new field of study for researchers interested in plant-derived natural antimicrobial and antioxidant agents. Although it has an important place in the nutritional habits of the people of the region, studies on these edible weeds, which do not have commercial value in national platforms, in pharmacology and in the food industry, are continued and it is aimed to contribute to the national income.

Urolithin A and the current approach to the health of the elderly

Nurdane Düdükçü — Sun, 07 Jan 2024 00:00:00 +0300

The proportion of the elderly population in the world is increasing every year. As accepted by the World Health Organization (WHO), early old age between the ages of 65-75, middle age between the ages of 75-85, and advanced old age after 85 years . According to the United Nations world population estimates, the world population for 2022 is estimated to be 7 billion 975 million 105 thousand 156 people, while the elderly population is 782 million 998 thousand 642 people. According to these estimates, 9.8% of the world’s population was composed of the elderly population. The top three countries with the highest proportion of elderly population were Japan with 29.9%, Italy with 24.1% and Finland with 23.3%. Turkey ranked 66th among 184 countries. While the rate of population aged 65 and over was 9.9% in 2022, it is expected to increase to 11.0% in 2025. Aging is chronological, biological, characteristic, psychological, socio-cultural, economic and social classified by different sizes.

Today, parallel to the increase in the elderly population, increasing diseases related to aging have become a serious public health problem. Improving the life expectancy and quality of life of the aging population is the main aim of current studies. With the increase in preventive health services in recent years, the average life expectancy in the elderly and the prevalence of neurodegenerative diseases have increased accordingly. Neurodegenerative diseases are incurable and debilitating conditions that result in progressive degeneration and/or death of nerve cells. Dementias are the most common of the neurodegenerative diseases and represent approximately 60-70% of Alzheimer’s dementia cases. The worldwide prevalence of dementia is around 50 million. According to the 2015 World Alzheimer’s Report, the odds of developing some form of dementia in an older adult rises from 2-4% at age 65 to 15% at age 80. As the population ages, current estimates predict more than 130 million cases by 2050. According to Turkey’s death and cause of death statistics, the number of elderly people who lost their lives due to Alzheimer’s disease increased from 13 thousand 642 in 2017 to 12 thousand 239 in 2021.

With advancing age, many physiological changes occur in the organism and the risk of non-communicable diseases such as heart and respiratory diseases, cancer and diabetes increases. Due to inflammation, metabolic syndrome and cardiovascular diseases are frequently seen in the elderly. Chronic diseases, which have been reported as a serious health problem in the 21st century by the United Nations and the World Health Organization, are considered among the important causes of death all over the world. It is estimated by the World Health Organization that 75% of deaths in 2020 will be caused by chronic diseases. It has been reported by the Turkish Statistical Institute (2021) that 37.6% of individuals aged 65 and over died due to circulatory system diseases, 15.0% due to respiratory system diseases and 12.0% due to benign or malignant tumors (2).

Improving the life expectancy and quality of life of the aging population is the main objective of current studies. In recent years, human gut microbiotatargeted aging management has been considered as a new approach to health and prevention of aging.

Nutrition is the most important factor in providing adequate cognitive and physical functions and minimizing the risks of chronic diseases in elderly individuals. Functional foods have an important place in a healthy and balanced diet and contribute to reducing the risks of diet-related diseases. Some of these functional foods are pomegranate, strawberry and hazelnut. Urolithin A, a natural compound, is produced in the intestines from polyphenols such as ellagitannins and ellagic acid found in these foods. Urolithin A is the metabolite compound produced from the conversion of ellagitannins by intestinal bacteria. Urolithin A (UroA) has positive effects on aging and age-related diseases by reducing inflammation, improving mitochondrial function and activating mitophagy. Urolithins are produced from foods containing ellagic acid that undergo intestinal microbial transformation, and their concentrations vary between individuals. When foods containing ellagic acid (EA) reach the intestine, they are converted to the metabolite UroA and its conjugates. Unlike its parent compound EA, UroA displays anti-inflammatory and antiangiogenic activities. As UroA studies have emerged, researchers have reported that specific gut metabotypes are associated with the release of specific uroliths, including UroA, iso-UroA, and UroB. Metabolically healthy individuals (without metabolic syndrome conditions) secrete higher concentrations of active UroA. Based on correlations between metabolites and metabolites, it has been reported that gut microbiota may play a greater role in determining active UroA production. It has been stated that Akkermansia muciniphila levels are related to UroA levels, but there may be differences in UroA activity depending on the microbiota between individuals. Based on this evidence, UroA production and activity can be correlated with gut microbiota and metabotype classification. UroA is capable of conferring various health benefits to the host due to its specific chemical structure acting as an estrogenic agonist identified through ligand chelation; this suggests that UroA modulates endocrine activity. In addition, UroA is a human selective aryl hydrocarbon receptor ligand derived from a natural microbiota and is expressed by numerous cells, including aryl hydrocarbon receptors and immune cells. As UroA research progresses, the use of UroA therapeutics emerges, emphasizing the importance of the bioavailability and efficacy of this metabolite. UroA has been shown to reach peripheral tissues by both oral administration and injections; however, few studies have linked the actions of UroA to its conjugation with a glucuronide, aglycone, or sulfation. Urolithin A has therapeutic potential for various metabolic diseases with its immunomodulatory properties. Recent advances in Urolithin A research report that administration of Urolithin A reduces inflammation in various tissues, including brain, fat, heart, and liver tissues, and potentially helps delay or prevent the onset of Alzheimer’s disease, type 2 diabetes mellitus, and non-alcoholic diabetes (19). This review study was prepared to explain the relationship of Urolithin A with diseases frequently seen in old age. It shows that Urolithin A supplementation is protective against aging and age-related conditions in humans that affect the brain, joints, and other organs. This review has been prepared by examining English experiment studies and reviews in Google academic and pubmed.

Effect of resistant starch on glycemic ındex and glycemic control

Esila Bayar, Suphiye Mine Yurttagül — Sun, 07 Jan 2024 00:00:00 +0300

The contemporary pursuit of health-conscious dietary choices has spurred a growing demand for functional foods enriched with nutritional and health-promoting attributes. The food industry, in response, is increasingly dedicated to the development of innovative products aligned with health objectives (1). Resistant starch (RS), an emerging ingredient, has garnered substantial attention due to its potential in the production of health-oriented commercial foods (2). Over the years, the market has witnessed the introduction of commercial foods fortified with type 2 and type 3 resistant starch, followed by the emergence of cost-effective type 4 resistant starch ingredients for dietary fiber supplementation (3). No suggestions have been made for daily intake of resistant starch or for the resistant starch content of products on the food industry. The variation of resistant starch throughout cooking, cooling and ripening conditions is known as one of the reasons for this situation. In developing countries, resistant starch intake is known to vary between 30-40 grams per day, but it also depends on other factors of the daily pattern of nutrition, such as the food groups of choice (4). The evolving concept of prebiotics, substances selectively beneficial to host microorganisms conferring health advantages, has propelled the spotlight onto resistant starch. With its recognition, RS has emerged as a non-glycemic source of dietary fiber that could potentially mitigate diet-related non-communicable diseases, including obesity, diabetes, cardiovascular disease, metabolic syndrome, and colon cancer (5). The realm of beneficial applications for enzyme-resistant starch extends beyond its nutritional value, encompassing domains like diabetes, obesity, colon cancer, immune system disorders, diverse cancer types, and cardiovascular ailments. In 2011, the European Food Safety Authority (EFSA) validated health claims for RS, endorsing specific proportions of enzyme-resistant starch in carbohydrate-rich bakery products for the regulation of postprandial blood glucose and insulin levels (6). Functional foods, proposed as adjunctive aids for enhancing glycemic control in type 2 diabetes, hold potential to alleviate the significant economic burden associated with this disease, which has been estimated as 825 billion $ in related health services as of 2014 (7). The EFSA's assertion that substituting digestible starch with resistant starch can attenuate postprandial blood glucose fluctuations and the U.S. Food and Drug Administration's (FDA) assertion of reduced type 2 diabetes risk with high amylose, corn-derived RS further underscore the promising prospects of RS consumption (8). Strong corroboration exists between RS consumption and favorable outcomes on gut health, inflammatory markers, insulin response, and lipid metabolism (9). The taxonomy of RS comprises distinct categories each characterized by unique physicochemical attributes. Type 1 RS, physically shielded from digestion by binding to fibrous cell walls or residing within protein matrices and thick cell walls, is commonly found in partially or fully milled rice, cereals, and legumes (5,10,11). Type 2 RS, organized in a tightly packed radial configuration within raw starch granules, evades gelatinization and digestion due to its inaccessible granular structure. In the natural crystal forms B and C, this variant exhibits a relatively dehydrated compact crystal structure and is prevalent in high-amylose cereals, raw potatoes, green bananas, and select legumes (5,8,10,11). Type 3 RS emerges through the cooking and subsequent cooling of starch-rich foods, leading to gelatinization. Culinary examples rich in type 3 resistant starch encompass cooked and cooled potatoes, rice, pasta, bread, and specific maize varieties (12). Additionally, triticale, rye, buckwheat, chickpeas, kidney beans, peas, broad beans, and lentils constitute natural sources of type 3 RS (13). Type 4 RS entails modified molecular structures, augmenting its resistance to amylase. This variant undergoes chemical or enzymatic modifications, often incorporating external additives like lipids, sugar alcohols, and sugars, resulting in cross-links and novel chemical bonds through processes like substitution, esterification, or cross-linking. Type 5 RS represents an emerging category forming amylose and lipid complexes, along with thermostable starch-lipid complexes during gelatinization. Typically derived from high-amylose starch cereals, type 5 RS holds considerable potential (5,10,11). The physiological impact of RS's digestion rate is well-established, particularly due to its role in reducing postprandial glycemic responses in diverse populations; including healthy, overweight or obese adults, as well as those at risk for type 2 diabetes. Consequently, the substitution of digestible starch with RS yields beneficial glycemic effects among both healthy individuals and those with prediabetes (14). Glycemic variability entails acute glycemic fluctuations linked to oxidative stress-induced cellular damage. The crucial role of dietary carbohydrate quality in stabilizing glucose absorption and modulating postprandial glycemic responses is recognized (15). Research suggests that substituting dietary carbohydrates with specific fiber types like RS in food formulations reduces postprandial blood glucose levels. This effect is notable when RS replaces refined wheat flour in product compositions, indicating potential for lowering blood glucose levels (16). Similarly, the moderated digestion and absorption resulting from consumption of RS-rich rice-based foods are proposed to regulate type 2 diabetes by attenuating postprandial glucose and insulin responses (17). High-amylose corn-derived type 2 RS has shown efficacy in reducing glycemic response, including postprandial glucose and insulin levels (8). Empirical investigations have yielded diverse outcomes pertaining to the impact of RS. Investigations have generally focused on glycemic control and glycemic variability, glycemic and insulinemic response, glycemic index and glycemic load, but they have also focused on factors such as insulin resistance, serum lipoproteins, HbA1c and inflammatory markers. Evidentiary support suggests that RS contributes to the reduction of postprandial blood glucose and insulin responses, fostering enhanced glycemic control, while also facilitating the transformation of foods into low glycemic index products. Moreover, it stimulates fermentation processes, exerts appetite-suppressing effects, and engenders diminished desires to consume; resulting in reduction in inflammatory markers. However, it is pertinent to acknowledge studies wherein no discernible effects were observed. RS's potential as a functional element for disease prevention, treatment, and enhancing well-being in healthy individuals is notable. This review article is devoted to accentuating the impact of RS on glycemic index and glycemic control, meticulously scrutinizing relevant national and international literature, mainly spanning the preceding seven years. This review article is also devoted to evaluating the role of resistant starch as a health-promoting and health-enhancing factor in the context of glycemic index and glycemic control.

Polyphenols and their effects on sports performance

Ebrar Tuşat, Eda Parlak — Sun, 07 Jan 2024 00:00:00 +0300

In recent years, many different ideas have been put forward to improve the antioxidant potential and accordingly improve physical performance by improving nutrition and other related factors. Whether the athletes use or not use antioxidant supplements is an important issue that is discussed a lot (1). In this review, information about well-known and recently used antioxidants, primarily polyphenols, will be given and only human studies will be included. In addition, the effects of the polyphenols in the studies on exercise performance and exercise-induced oxidative stress will be explained.

This review article was prepared to compile the results of the studies investigating the effects of polyphenols on sportive performance by scanning the national and international literature between the years of 2022 and 2023. While searching, "Ebsco TR Index", "DergiPark Academic", "National Thesis Center" for national databases, “Polifenol”, “Polifenol Takviyeleri”, “Sportif Performans”, “Polifenol Takviyeleri and Sportif Performans” in databases, international databases for “Google Scholar”, “Pubmed”, “ScienceDirect”, “Scopus”, “Web of Science”, “Proquest”, “Ebsco Host” databases “Polyphenols”, “Polyphenols Supplements”, “Sportive Performance” and “Polyphenols Supplements and Sportive Performance” keywords were used.

Free radicals and reactive oxygen species (ROS) are the main oxidizing agents in cellular systems and play a role in aging and the onset of many types of diseases. Free radicals are produced physiologically in the mitochondria for aerobic oxygen production, in fatty acid metabolism, drug metabolism, and in the body when the immune system is activated (2-4). Although these free radicals have positive effects on immune reactions and cellular signaling; it is also known that lipids, proteins and nucleic acids have negative effects such as oxidative damage (2-5). ROS production induced by exercise and physical activity is an important signaling pathway to promote biological adaptations to training (2,3). However ROS production can have detrimental effects on lipid and protein peroxidation such as cells and tissues. In order to prevent this situation, some health professionals have given importance to the consumption of more nutritional supplements and supplements containing antioxidants in order to reduce the production of ROS, which can cause excessive oxidative stress during and after exercise (4,5). Antioxidants are defined as to be donate an electron to free radicals and neutralize, reduce or eliminate their ability to damage cells, major biomolecules such as nucleic acids, proteins and lipids (2,3). Antioxidants are divided into two groups as enzymatic oxidants (Superoxide dismutase, glutathione peroxidase, catalase enzyme) and non-enzymatic antioxidants (glutathione, vitamin E, vitamin C and bilirubin). Endogenous antioxidants have the function of delaying or preventing the oxidation of extracellular and intracellular biomolecules. Antioxidants, such as vitamins and minerals taken with food can also regulate the oxidative state of the body (2). There are still ongoing conflicts in studies investigating the effect of antioxidant supplementation on exercise-induced oxidative stress. Typical treatment usually includes various doses of vitamins A, C and E, administered either alone or in combination, chronically or acutely (6,7). Of these, vitamins C and E are used more frequently in clinical and experimental studies, mostly because they are safe and easy to find (6).

Recently, one of the topics that have been widely covered in the literatüre is that there has been a potential relationship between oxidative stress and bioactive compounds found in plant foods. In particular, the attention of researchers has turned to the effects of polyphenols, a bioactive nutraceutical compound that has attracted considerable interest. One of the first studies that attracted the attention of scientists was Zutphen's epidemiological study (Keli et al., 1996). In this study, a negative correlation was found between the intake of foods rich in polyphenols and the incidence of chronic diseases (diabetes mellitus (DM), cardiovascular diseases (CVD) and cancer, etc.) especially associated with a significant oxidative stress (8). For this reason, new nutritional strategies were being developed against oxidative stress caused by exercise, and in this sense, especially PP supplements were given importance. It is thought that polyphenol supplements were effective in improving performance and preventing oxidative stress in athletes (1)

Polyphenols (PPs) are natural organic compounds found in abundance in different plants, fruits, vegetables, nuts, seeds, flowers, tea and beverages (9). Polyphenols are more important due to their diversity, bioactivity, easy accessibility and lower toxicity effects, and their specificity in terms of antioxidant response (10). Today, there are many studies on PPs and physical exercise (11-13). Most of these studies include topics that cover both the important effects of polyphenolic compounds in exercise-induced muscle damage and their biological/physiological roles in improving physical performance. In order to measure the effects of polyphenols on sportive performance, various supplementation strategies were applied at different times and dosages, and studies were conducted in a wide variety of exercise conditions. In the literature, there are studies on PP supplements, especially quercetin, catechins/green tea extract (GTE), resveratrol and polyphenol mixtures in athletes.

Studies on quercetin supplementation in athletes have focused on the potential effects of exercise-induced inflammation, oxidative stress, immune dysfunction, and exercise performance (14). It is thought that catechin supplements will positively affect sports performance due to their high antioxidant content and activation of catechins with anti-inflammatory potential (12,13,15). There are few studies in the literature investigating the effect of RES on exercise performance, and some results show that it may be effective in increasing endurance capacity. Nowadays, studies investigating the relationship between RES and exercise are increasing, because it is thought that RES supplementation may have positive effects on the regeneration of liver cells, protect the liver glycogen stores that decrease during physical activity, and have a regulatory effect on glucose metabolism (15). Moreover, it has been observed in recent years that research has focused not only on the effect of PP supplements alone, but also on the biological effects of PP-containing mixtures. In this sense, many studies have been conducted with athletes using blueberry, blackcurrant, cherry juice, pomegranate, dark chocolate, turmeric/curcumin, honey, carob pulp powder (16-23).

In conclusion; although PP supplements are still a controversial issue in athletes today, application of different exercise protocols to athletes, obtaining different results about PP supplements and using different laboratory parameters to evaluate these effects make it difficult to understand the effects of PP supplements on athletes. Therefore, in order to analyze the data correctly and compare it with other studies on this subject, the type of exercise (aerobic or anaerobic), the oxidative stress biomarkers used, the athlete and training characteristics should be explained in detail in the method part of the study (1). At the same time, it is thought that nutritional protocols should be examined in more detail in studies and the amount of PP intake from nutrition in athletes should be calculated.