Effects of kefir on paraoxanase activity (PON1), total antioxidant status (TAS), total oxidant status (TOS), and serum lipid profiles in smokers and non-smokers

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dc.authorid0000-0001-9739-9916en_US
dc.authorid0000-0002-8656-8144en_US
dc.contributor.authorDiken, Huda Oflazoğlu
dc.contributor.authorDemirtaş, Berjan
dc.contributor.authorKaya, Hacer Kayhan
dc.date.accessioned2023-03-27T08:32:48Z
dc.date.available2023-03-27T08:32:48Z
dc.date.issued2022en_US
dc.departmentDicle Üniversitesi, Tıp Fakültesi, Temel Tıp Bilimleri Bölümü, Fizyoloji Ana Bilim Dalıen_US
dc.description.abstractSome scientific evidence indicates that antioxidant-rich diets may prevent the negative effects of free radicals. In this study, we aimed to evaluate the effects of kefir consumption on paraxonase-1 (PON1) activity, total antioxidant status (TAS), total oxidant status (TOS), and serum lipid parameters in smokers and non-smokers. At baseline, PON1 activity, TAS, and high-density lipoprotein cholesterol (HDL-C) levels were lower (P<0.05, P<0.01, and P<0.05, respectively) whereas TOS, triglyceride (TG), and light-density lipoprotein cholesterol (LDL-C) levels were higher (all P 0.05) in smokers compared to non-smokers. There were no significant differences in total cholesterol (TC) levels between two groups (P 0.01, respectively). Kefir consumption did not have any significant effect on TOS, HDL-C, LDL-C, TC, and TG values both in smokers (all P 0.05) and non-smokers (all P>0.05). Regular consumption of kefir increases the PON1 activity and TAS value in both smokers and non-smokers. It can be concluded that kefir plays an important role in favor of antioxidants in the formation of antioxidant/ oxidant balance in both smokers and non-smokers.en_US
dc.identifier.citationDiken, H.O., Demirtaş, B. ve Kaya, H.K. (2022). Effects of kefir on paraoxanase activity (PON1), total antioxidant status (TAS), total oxidant status (TOS), and serum lipid profiles in smokers and non-smokers. Food Science and Technology, 42, e92721.en_US
dc.identifier.doi10.1590/fst.92721
dc.identifier.endpage7en_US
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.scopus2-s2.0-85126088093
dc.identifier.scopusqualityQ2
dc.identifier.startpage1en_US
dc.identifier.urihttps://www.scielo.br/j/cta/a/QZYGmcdmbjSG3MBRnMmKg6z/?lang=en
dc.identifier.urihttps://hdl.handle.net/11468/11524
dc.identifier.volume42en_US
dc.identifier.wosWOS:000775951400021
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorDiken, Huda Oflazoğlu
dc.institutionauthorKaya, Hacer Kayhan
dc.language.isoenen_US
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentosen_US
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectKefiren_US
dc.subjectPON1en_US
dc.subjectSmokersen_US
dc.subjectOxidanten_US
dc.subjectAntioxidanten_US
dc.titleEffects of kefir on paraoxanase activity (PON1), total antioxidant status (TAS), total oxidant status (TOS), and serum lipid profiles in smokers and non-smokersen_US
dc.titleEffects of kefir on paraoxanase activity (PON1), total antioxidant status (TAS), total oxidant status (TOS), and serum lipid profiles in smokers and non-smokers
dc.typeArticleen_US

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