Published January 1, 2013
| Version v1
Journal article
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Effects of a traditional fermented grape-based drink 'hardaliye' on antioxidant status of healthy adults: a randomized controlled clinical trial
Creators
- 1. Sci & Technol Res Council Turkey TUBITAK, Marmara Res Ctr, Food Inst, TR-41470 Kocaeli, Turkey
- 2. Hacettepe Univ, Dept Nutr & Dietet, Fac Hlth Sci, Ankara, Turkey
- 3. Ege Univ, Izmir, Turkey
Description
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.
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