Person: GÜNEŞ BAYIR, AYŞE
Now showing 1 - 10 of 56
- PublicationMetadata onlyEvaluation of Some Physical and Chemical Parameters of Commercial Honey Samples from Istanbul Bazaars(2021-02-26T00:00:00Z) Selçuk, Tuğbanur; Köse, Nesrin; Güneş Bayır, Ayşe; Özkan, Bilge; Karakaş, İrem; Turgay, Feyzanur; Öztürk, Nezire; Sevinç, Tülay; BİLGİN, MEHMET GÜLTEKİN; GÜNEŞ BAYIR, AYŞE
- PublicationMetadata onlyThe comparison of nutritional and physical activity statuses in students of Audiology and Nutrition & Dietetics(2020-02-01T00:00:00Z) Güneş Bayır, Ayşe; Alban, Zeynep Hüdanur; GÜNEŞ BAYIR, AYŞE
- PublicationMetadata onlyNutritional Assessment and Use of Complementary and Alternative Medicine in Cancer Patients Treated with Radiotherapy and Chemotherapy(2019-06-01T00:00:00Z) Güneş Bayır, Ayşe; Güney, Merve; GÜNEŞ BAYIR, AYŞE
- PublicationMetadata onlyBesin Teknolojisindeki Yeri Olan Probiyotiklerin Kanser Prevensiyonuna Etkisi(2020-06-17T00:00:00Z) Güneş Bayır, Ayşe; GÜNEŞ BAYIR, AYŞE
- PublicationMetadata onlyBİREYLERİN GIDA KATKI MADDELERİ VE ETKİLERİ KONUSUNDA BİLGİ VE FARKINDALIK DURUMLARININ DEĞERLENDİRİLMESİ(2022-08-01T00:00:00Z) Bilgin, Mehmet Gültekin; Güneş Bayır, Ayşe; Türk, Saliha Nur; Ucaş, İlknur; Özkan, Bilge; BİLGİN, MEHMET GÜLTEKİN; GÜNEŞ BAYIR, AYŞEThe development of technology has made it necessary to use food additives in the production and consumption stages of foods. On the other hand, the continuous consumption of foods containing food additives and the emergence of health problems have also been a matter of public health. This study was carried out in order to evaluate the awareness of consumers about food additives and their effects and to form a resource for future studies. The research population consists of patients and their relatives who came to Bezmialem Vakif University hospitals and polyclinics between October 2019 and February 2020. The data of the study were collected by the researchers by face-to-face survey method, when the knowledge levels of the food additives groups of the 164 participants who answered the survey questions were examined, it was revealed that the groups that the participants knew or heard the most were sweeteners, colorants and stabilizers, respectively. The participants were asked whether they had sufficient information about food additives, and it was seen that the participants who thought that they did not have enough information gave the answer of insufficient education and public relations as the most important reason. It was determined that more than half of the participants did not have knowledge about E codes, and while the most important subject about food additives was the purpose of use of food additives, it was expressed as easy and accurate labeling expected from the state. Participants were asked to rate the food additives between 1 and 10 according to their health status, and it was determined that women gave significantly lower scores than men. In addition, it was determined that the participants were hesitant to distinguish food additives from other components when looking at the nutritional label. As a result; participants had moderate knowledge about food additives; It was seen that the lack of education and communication negatively affected their awareness about food additives. The lack of education and communication negatively affected their awareness about food additives. In this context, consumers should be made aware of the food additives they are exposed to. It is very important for the consumer to know the names, E codes, purposes of use, harms, benefits, safe use doses of food additives and to distinguish food additives on food labels.
- PublicationMetadata onlyRECENT STUDIES IN HEALTH SCIENCES(2020-12-01T00:00:00Z) Yılmaz, Solmaz Ece; Güneş Bayır, Ayşe; Mendeş, Beyza; GÜNEŞ BAYIR, AYŞE
- PublicationOpen AccessMicrobiological, chemical and sensory analyzes of produced probiotic yoghurts added clove and propolis(2020-09-01T00:00:00Z) Güneş Bayır, Ayşe; Bilgin, Mehmet Gültekin; Kutlu, Sümeyra Şeyma; Gölgeci, Fatma Nur; GÜNEŞ BAYIR, AYŞE; BİLGİN, MEHMET GÜLTEKİN
- PublicationMetadata onlyAnti-Inflammatory and Antioxidant Effects of Carvacrol on N-Methyl-N′-Nitro-N-Nitrosoguanidine (MNNG) Induced Gastric Carcinogenesis in Wistar Rats(2022-07-01T00:00:00Z) Güneş Bayır, Ayşe; Guler, Eray Metin; Bilgin, Mehmet Gultekin; Ergun, Ilyas Samet; Kocyigit, Abdurrahim; Dadak, Agnes; GÜNEŞ BAYIR, AYŞE; KOÇYİĞİT, ABDÜRRAHİMCarvacrol is a dietary polyphenol from Lamiaceae plants that has been shown to possess a wide range of biological activities including antioxidant and antitumor effects. This study aimed to investigate its anti-inflammatory and antioxidant effects on N-methyl-N′-nitro-N-nitrosoguanidine (MNNG) induced gastric carcinogenesis in Wistar rats. Forty-nine rats were randomly assigned to four treatment and three control groups. Over 60 days, MNNG (200 mg/kg BW) was orally applied to animals of groups 1–5 while the rats in groups 2–5 also received different doses of carvacrol (10, 25, 50, and 100 mg/kg BW, respectively) until the end of the experiment. Group 6 rats were treated with 100 mg/kg BW carvacrol and no MNNG whereas group 7 was the control group without any treatment. After the euthanasia of all rats, the inflammatory cytokines and oxidative stress parameters were assessed in the blood and tissues. The expression of caspase 9, Bax, and Bcl-2 proteins in the stomach tissues were investigated through histopathological examinations. Statistically significant differences were observed in the body weight, oxidative stress, and inflammation parameters of groups 1 to 6 compared to group 7 (p ≤ 0.001). Animals in MNNG groups 2 and 3 treated with the low dose carvacrol (10 and 25 mg/kg BW) showed significantly reduced oxidative stress, inflammation, and apoptotic effect compared to animals of the MNNG groups receiving increased doses of carvacrol (50 and 100 mg/kg BW) or no carvacrol. Rats exposed to MNNG exhibited gastric cancer cells in several areas. In the MNNG group receiving 100 mg/kg BW carvacrol, the inflammatory cell infiltration was observed in gastric mucosal and submucosal areas whereas MNNG rats supplemented with 10 and 25 mg/kg BW carvacrol showed no pathological alterations of the gastric cells. The results of this study indicate that significant antioxidant and anti-inflammatory effects induced by carvacrol at doses of 10 and 25 mg/kg BW interfered with gastric carcinogenesis induced by MNNG in Wistar rats as well as provide hepatoprotection. However, high doses of carvacrol (50 and 100 mg/kg BW) increased oxidative stress, inflammation, and apoptosis.
- PublicationMetadata onlyThe Importance of Probiotics and Prebiotics in Nutritional Support(2022-02-05T00:00:00Z) Demirbaş, Ayşenur; Güneş Bayır, Ayşe; GÜNEŞ BAYIR, AYŞE
- PublicationMetadata onlyThe Assessment of Nutritional and Physical Activity Statuses in Nutrition and Dietetics and Physiotherapy and Rehabilitation Students(2019-12-01T00:00:00Z) Güney, Merve; Güneş Bayır, Ayşe; GÜNEŞ BAYIR, AYŞEPurpose: The aim of this research was to assess the nutritional and physical activity statuses of nutrition and dietetics(ND) and physiotherapy and rehabilitation students at Bezmialem Vakif University Faculty of Health Sciences.Materials and Methods: A questionnaire with sociodemographic characteristics, 24-h dietary recall and national foodfrequency scales were used to determine nutrition and physical status of the students. Body mass index (BMI), waistcircumference, and body fat ratio were calculated using the bioelectric impedance analyzer. Results: A total of 209 students,125 of them were ND students and 84 of them were physiotherapy and rehabilitation students, were participate the study.Average BMI of ND students and physiotherapy and rehabilitation students are similar and calculated as 21.6 kg/m2 and22.1 kg/m2 respectively. At the same time, nearly half of the students in both departments were physically active. However,daily average energy intake was found different for each department and it was 1400.31 kcal and 1609.63 kcal, respectively(P < 0.05). When compared food group consumption for every day, it was determined that ND students consumed morefruits and vegetables group (P < 0.05). Conclusion: Eventually, the results of the study were evaluated; it was found thatND students had a healthier diet than the physiotherapy and rehabilitation students.