Nevin Şanlier

Curcumin, an active component of turmeric (Curcuma longa), and its effects on health.

ABSTRACT Turmeric (Curcuma longa) is a type of herb belonging to ginger family, which is widely grown in southern and south western tropical Asia region. Turmeric, which has an importance place in the cuisines of Iran, Malesia, India, China, Polynesia, and Thailand, is often used as spice and has an effect on the nature, color, and taste of foods. Turmeric is also known to have been used for centuries in India and China for the medical treatments of illnesses such as dermatologic diseases, infection, stress, and depression. Turmerics effects on health are generally centered upon an orange-yellow colored, lipophilic polyphenol substance called “curcumin,” which is acquired from the rhizomes of the herb. Curcumin is known recently to have antioxidant, anti-inflammatory, anticancer effects and, thanks to these effects, to have an important role in prevention and treatment of various illnesses ranging notably from cancer to autoimmune, neurological, cardiovascular diseases, and diabetic. Furthermore, it is aimed to increase the biological activity and physiological effects of the curcumin on the body by synthesizing curcumin analogues. This article reviews the history, chemical and physical features, analogues, metabolites, mechanisms of its physiological activities, and effects on health of curcumin.

An evaluation of eating disorders among a group of Turkish university students

The prevalence of eating disorders has been increasing in the last 20 years, not only in developed countries, but also in less developed countries such as Turkey. This study was conducted among 610 university students, 338 males and 272 females who are between 17 and 23 years old, in Ankara, the capital of Turkey, to determine eating disorders among the young. The data regarding the eating disorders and self-evaluation were assessed according to the EAT-40 test and the Body Cathexis Scale. The scores received from the eating attitudes test were low among the underweight (18.9+/-9.7) and higher among the overweight (21.6+/-15.9). Eating disorders risks are more prevalent among females compared to males (P<0.001). 17.2% of the underweight and 21.2% of the overweight are at higher risk of eating disorders. There was a positive correlation between the eating attitudes test scores and young peoples body weight, BMI, mid-upper arm and waist circumferences, while a negative correlation was determined between the body cathexis scores and these variables. The authors believe that educating young people about healthy nutrition and monitoring them through longitudinal research studies will be helpful to prevent eating disorders, which are significant in terms of public health.

The role of body mass index and other body composition parameters in early post-transplant complications in patients undergoing allogeneic stem cell transplantation with busulfan-cyclophosphamide conditioning

Patients with impaired nutritional status may show increased risk of hematopoietic stem cell transplantation (HSCT)-related complications. This study was conducted to determine whether body mass index (BMI) and other body composition parameters, such as lean body mass index (LBMI) and body fat mass (BFM), are associated with early post-transplantation toxicity and mortality in allogeneic HSCT recipients. The records of 71 patients diagnosed with acute myeloid leukemia (AML), acute lymphoblastic leukemia (ALL), chronic myeloid leukemia (CML), or myelodysplastic leukemia (MDS) who had undergone allogeneic HSCT with a conditioning regimen of busulfan–cyclophosphamide (Bu–Cy), between September 2003 and January 2009 at the Stem Cell Transplantation Unit of Gazi University Hospital were retrospectively evaluated. BMI was found to be negatively correlated with the NCI grade of mucositis, cardiotoxicity, emesis, and hyperglycemia, and with the number of erythrocyte transfusions. LBMI was also negatively correlated with the number of erythrocyte transfusions, cardiotoxicity, emesis, and hyperglycemia. BFM was negatively correlated with the day of neutrophil engraftment, and NCI grade of mucositis. Nutritional status did not have an impact on overall survival (OS), progression-free survival (PFS), or 100-day transplant related mortality (TRM).

L-Theanin, Unique Aminoacid of Tea, and Its Metabolism, Health Effects, Safety.

ABSTRACT Tea has been a very popular beverage around the world for centuries. The reason that it is delicious, enabling hydration, showing warming and relaxing effect can be mentioned why it is consumed so much in addition to its prominent health effects. Although the catechins and caffeine are the primary bioactive components that are related with the health effects of the tea, the health effects of theanine amino acid, which is a nonproteinic amino acid special to tea, has become prominent in recent years. It has been known that the theanine amino acid in tea has positive effects especially on relaxing, cognitive performance, emotional status, sleep quality, cancer, cardiovascular diseases, obesity, and common cold. The results of acute and chronic toxicity tests conducted on the safety of theanine express that L-theanine is reliable in general even if it is consumed too much with diet. However, it has not revealed a clear evidence-based result yet regarding theanine metabolism, health effects, and its safety. Within this frame, chemical structure of theanine, its biosynthesis, dietary sources, metabolism, health effects, and safety are discussed in present study.

Body Image, Food Addiction, Depression, and Body Mass Index in University Students

ABSTRACT The relationship between body image, depression, food addiction and body mass index (BMI) and differences in these variables due to gender and field of education have not been studied extensively. This study was conducted on a total of 793 university students (20.19 ± 1.90 years). The Beck Depression Inventory, Yale Food Addiction, and Body Image Scale were used. It was determined that body image scores of females and individuals enrolled in health sciences programs were lower compared to those of males and those enrolled in the social sciences. There was a negative relationship between body image and depression and food addiction scores. There was a positive relationship between food addiction and depression scores, in addition to a positive relationship between food addiction and BMI.

Health benefits of fermented foods

ABSTRACT In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health benefits. Because of this, the fermentation process and the resulting fermented products have recently attracted scientific interest. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. Lactic acid bacteria (LAB) have been some of the most studied microorganisms. During fermentation, these bacteria synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some non-nutrients. Compounds known as biologically active peptides, which are produced by the bacteria responsible for fermentation, are also well known for their health benefits. Among these peptides, conjugated linoleic acids (CLA) have a blood pressure lowering effect, exopolysaccharides exhibit prebiotic properties, bacteriocins show anti-microbial effects, sphingolipids have anti-carcinogenic and anti-microbial properties, and bioactive peptides exhibit anti-oxidant, anti-microbial, opioid antagonist, anti-allergenic, and blood pressure lowering effects. As a result, fermented foods provide many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic activity. However, some studies have shown no relationship between fermented foods and health benefits. Therefore, this paper aims to investigate the health effects of fermented foods.

Plasma orexin‑A and ghrelin levels in patients with chronic obstructive pulmonary disease: Interaction with nutritional status and body composition

Orexin-A and ghrelin are two important polypeptides that stimulate food intake, however, there is a lack of sufficient information concerning their plasma levels in patients with chronic obstructive pulmonary disease (COPD). The aim of the present study was to investigate the association between plasma orexin-A and ghrelin levels with food consumption and body composition in patients with stable phase COPD. In total, 40 patients (age, 44–80 years; male, 31; female 9) who were in the stable phase of COPD were included in the study. Blood samples for plasma orexin-A and ghrelin analysis were collected after 8–12 h of fasting; certain anthropometric measurements were obtained and a 24-h dietary recall was recorded. The mean plasma orexin-A levels in the male and female patients were 1.3±0.37 and 1.4±0.13 ng/ml, respectively, while the mean plasma ghrelin levels were 25.9±7.31 and 27.3±8.54 ng/ml, respectively. No significant correlation was observed between the body mass index and plasma orexin-A and ghrelin levels or between the plasma ghrelin levels and dietary nutrient intake (P>0.05). The plasma orexin-A levels were demonstrated to be higher in patients with a higher dietary total fibre intake (r=0.303, P=0.022). A similar correlation was observed between plasma orexin-A levels and dietary intake of soluble (r=0.033, P=0.029) and insoluble (r=0.335, P=0.024) fibre, as well as between the daily consumption of calcium and the levels of plasma orexin-A (r=0.065, P=0.046). Therefore, the results of the present study indicated that a positive correlation existed between dietary nutrient intake and plasma orexin-A levels in patients with COPD.

Coffee consumption and disease correlations

ABSTRACT Coffee is one of the most widely consumed beverages in the world. It has primarily consumed due to its stimulant effect and unique taste since the ancient times. Afterwards, its consumption has been historically associated with a lower risk of some diseases such as type 2 diabetes mellitus, obesity, cardiovascular disease and some type of cancer and thus it has also consumed due to health benefits. It contains many bioactive compounds such as caffeine, chlorogenic acids and diterpenoid alcohols which have so far been associated with many potential health benefits. For example, caffeine reduces risk of developing neurodegenerative disease and chlorogenic acids (CGA) and diterpene alcohols have many health benefits such as antioxidant and chemo-preventive. Coffee also have harmful effects. For example, diterpenoid alcohols increases serum homocysteine and cholesterol levels and thus it has adverse effects on cardiovascular system. Overall, the study that supports the health benefits of coffee is increasing. But, it is thought-provoking that the association with health benefits of coffee consumption and frequency at different levels in each study. For this reason, we aimed to examine the health effect of the coffee and how much consumption is to investigate whether it meets the claimed health benefits.

The impact of compulsory hygiene training given to employees working in the sector of food and beverages services on their hygiene-related habits, behaviours and knowledge Zorunlu hijyen eğitiminin yiyecek içecek hizmetleri personelinde hijyen alışkanlıklarına, davranışlarına ve bilgi düzeylerine etkisi

Food and beverages companies constituse one of the most important shares of servise industry, the number of food and beverages companies has been increasing every other day. Food workers carry responsibilities concerning human helat. This study has been carried out to detect the impact of the compulsory hygiene training given to the food and beverages services personnel on the hygiene-related habits and behaviours of the employees, and within the scope of the regulation of “Hygiene Education Program” which was published on the official gazetta and put into force being signed by 4 ministries. 1150 food and beverages sector personnel who participated in the hygiene training offered in Istanbul to tourism sector stuff and were volunteer to participate were included in the study. Hygiene-related habits and behaviours before the training and knowledge levels were found to be increasing statistically meaningfully after the study (p<0,01). As a result, it was found out that the compulsory hygiene training given to the food and beverages sector personnel affects employees’ hygiene-related habits, behaviours, and knowledge levels positively. It has been discovered that the training given to the staff working in food and beverage companies does increase the level of knowledge in hygiene. Ozet Hizmet endustrisinin en onemli paydaslarindan biri olan yiyecek icecek isletmelerinin sayisi her gecen gun artmaktadir. Gida sektoru ile ugrasan personel, insan sagligi yonunden sorumluluk tasimaktadir. Bu arastirma, ulkemizde dort bakanligin katilimiyla imzalanarak Resmi Gazete’de yayimlanan ve yururluge giren “Hijyen Egitim Programi” Yonetmegi kapsaminda yiyecek icecek hizmetleri personeline verilen zorunlu hijyen egitiminin calisanlarin hijyen aliskanliklari ve davranislarina olan etkisini tespit etmek amaciyla yurutulmustur. Arastirmaya, Istanbul’da turizm sektorunde calisan personele verilen hijyen egitimlerine katilan gonullu 1150 yiyecek icecek hizmetleri personeli dahil edilmistir. Egitim oncesi hijyen aliskanliklarinin davranislarinin ve egitim sonrasi hijyen bilgi duzeylerinin egitim oncesine gore istatistiksel olarak anlamli yonde arttigi saptanmistir (p<0.01). Sonucta yiyecek icecek hizmetleri bolumu calisanlarina verilen zorunlu hijyen egitiminin, personelin hijyen aliskanliklari, hijyen davranislari ve hijyen bilgi duzeylerine olan olumlu etkisi tespit edilmistir. Yiyecek icecek hizmetleri sektorunde calisan personele verilecek hijyen egitim programlarinin, personelin hijyen bilgi duzeyini arttirdigi belirlenmistir.

The prevalence of abdominal obesity is remarkable for underweightand normal weight adolescent girls

Background/aim: Obesity is a global public health challenge. This study was carried out in order to determine the prevalence of obesity and abdominal obesity in Turkish adolescent girls. Materials and methods: A cross-sectional study was conducted in a total of 1111 adolescent girls aged 12?18 years. The subjects were classified into four groups: underweight, normal, overweight, and obese. Abdominal obesity was defined according to waist circumference (WC) ≥ 90th percentile for Turkish adolescent population references (12-17 years) and waist-to-height ratio (WHtR) ≥ 0.5. Results: The prevalence of underweight was 17.4%, normal weight 68.5%, overweight 12.1%, and obese 2.0%. A total of 16.9% subjects were abdominal obese based on WC and 10.4% based on WHtR. When the four groups were evaluated in terms of abdominal obesity status, prevalence was 6.4% and 2.6% in the underweight, 14.6% and 5.8% in the normal, 60.0% and 37.3% in the overweight, and 88.8% and 77.3% in the obese groups according to WC and WHtR, respectively. Both WC (r: 0.332) and WHtR (r: 0.156) were positively correlated with age (P < 0.05). Conclusion: The prevalence of abdominal obesity was found at high levels for overweight and obese adolescents. It should be emphasized that abdominal obesity is a condition that should be considered for underweight and normal adolescents as well. Therefore, abdominal obesity should be regularly assessed for nonobese adolescents to prevent cardiovascular risks, metabolic syndrome, and other related disease.