Effects of a traditional fermented grape-based drink 'hardaliye' on antioxidant status of healthy adults: a randomized controlled clinical trial

Amoutzopoulos B., Loker G. B., Samur G., Cevikkalp S. A., Yaman M., KÖSE T., ...More

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.93, no.14, pp.3604-3610, 2013 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 93 Issue: 14
  • Publication Date: 2013
  • Doi Number: 10.1002/jsfa.6158
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.3604-3610
  • Keywords: hardaliye, traditional drink, grape, polyphenols, antioxidant effects, homocysteine, OXIDATIVE STRESS, RED WINE, RESVERATROL METABOLITES, ALLYL ISOTHIOCYANATE, CARDIOVASCULAR RISK, FRUIT JUICES, DNA-DAMAGE, CAPACITY, HOMOCYSTEINE, CONSUMPTION
  • Hacettepe University Affiliated: Yes

Abstract

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.