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

dc.contributor.authorDİKEN, HUDA
dc.contributor.authorKaya, Hacer Kayhan
dc.contributor.authorDemirtas, Berjan
dc.date.accessioned2022-07-04T13:28:36Z
dc.date.available2022-07-04T13:28:36Z
dc.identifier.citationDİKEN H., Demirtas B., Kaya H. K. , "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, cilt.42, 2022
dc.identifier.issn0101-2061
dc.identifier.othervv_1032021
dc.identifier.otherav_4b19bad0-32f3-4091-b66a-7675a9db8f02
dc.identifier.urihttp://hdl.handle.net/20.500.12627/182635
dc.identifier.urihttps://avesis.istanbul.edu.tr/api/publication/4b19bad0-32f3-4091-b66a-7675a9db8f02/file
dc.identifier.urihttps://doi.org/10.1590/fst.92721
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 (P0.05). 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.
dc.language.isoeng
dc.subjectLife Sciences
dc.subjectMühendislik ve Teknoloji
dc.subjectFood Science
dc.subjectGıda Mühendisliği
dc.subjectZiraat
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
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.typeMakale
dc.relation.journalFOOD SCIENCE AND TECHNOLOGY
dc.contributor.departmentDicle Üniversitesi , ,
dc.identifier.volume42
dc.contributor.firstauthorID3405359


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