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GÜNEŞ BAYIR, AYŞE

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    Nutritional 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
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    PublicationOpen Access
    The Importance of Polyphenols as Functional Food in Health
    (2019-04-01T00:00:00Z) GÜNEŞ BAYIR, Ayşe; Aksoy, Ayse Nur; KOÇYİĞİT, ABDÜRRAHİM; GÜNEŞ BAYIR, AYŞE; KOÇYİĞİT, ABDÜRRAHİM
    Polyphenols which are produced by plants are very important functional foods in our nutrition. Because of their diverse chemical structures, they are subject to main classification among them. The main groups of polyphenols are; flavanoids, lignans, stilbenes and phenolic acids. At the present time, the health effects of them have been investigated in several in vivo and in vitro studies. In addition to their antioxidant effects, they are known to have a pro-oxidant character. Polyphenols have important effects in protecting the body against external factors and the cleansing of reactive oxygen species which occur as a consequence of some diseases. Furthermore, polyphenols have effects on protection from specific diseases and stop their progression with certain mechanisms. In this review, various effects of polyphenols including antioxidant, pro-oxidant, cytotoxic, anti-inflammatory, antihypertensive, anti-diabetic are discussed which obtained from in vitro, in vivo experimental animal and clinical investigations.
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    Karanfilin (Syzygium aromaticum)probiyotik yoğurdun mikrobiyolojik, kimyasal ve duyusal özellikleri üzerine etkisininaraştırılması
    (2019-07-06T00:00:00Z) Güneş Bayır, Ayşe; Bilgin, Mehmet Gültekin; Kutlu, Sümeyra Şeyma; Dilber, Coşkun; Elaldı, Fatmanur; GÜNEŞ BAYIR, AYŞE; BİLGİN, MEHMET GÜLTEKİN
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    Dietary Interventions in Gastrointestinal Diseases
    (2019-01-01T00:00:00Z) GÜNEŞ BAYIR, AYŞE; KIZILTAN, HÜRİYE ŞENAY; KOÇYİĞİT, ABDÜRRAHİM; GÜNEŞ BAYIR, AYŞE; KIZILTAN, HURİYE ŞENAY
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    Tarçının (Cinnamomum sp.) probiyotik yoğurdun mikrobiyolojik, kimyasal ve duyusal özellikleri üzerine etkisinin araştırılması
    (2019-06-30T00:00:00Z) Bilgin, Mehmet Gültekin; Güçlü, Duygu; Poğda, Sultan; GÜNEŞ BAYIR, AYŞE; BİLGİN, MEHMET GÜLTEKİN; GÜÇLÜ, DUYGU
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    PublicationOpen Access
    Nutritional Assessment and Physical Activity of the Departments for Nutrition&Dietetics and Nursing Students at a Foundation University
    (2019-04-01T00:00:00Z) GÜNEŞ BAYIR, Ayşe; GÜÇLÜ, DUYGU; GÜNEŞ BAYIR, AYŞE; GÜÇLÜ, DUYGU
    Objective: Nutritional assessment and physical activity habits of nutrition & dietetics students (experimental group) who took a course of The Principles of Nutrition and nursing students (control group) who did not take this course were compared.
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    Probiyotik yoğurdun mikrobiyolojik, kimyasal ve duyusal özellikleri üzerine karanfilin etkisi
    (2019-08-01T00:00:00Z) Güneş Bayır, Ayşe; Bilgin, Mehmet Gültekin; GÜNEŞ BAYIR, AYŞE; BİLGİN, MEHMET GÜLTEKİN
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    The 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, AYŞE
    Purpose: 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.
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    Effects of Thymol, a Natural Phenolic Compound, on Human Gastric Adenocarcinoma Cells In Vitro.
    (2019-03-01) GÜNEŞ BAYIR, AYŞE; KOÇYİĞİT, ABDÜRRAHİM; GÜLER, ERAY METİN; KIZILTAN, HÜRİYE ŞENAY; GÜNEŞ BAYIR, AYŞE; KOÇYİĞİT, ABDÜRRAHİM; GÜLER, ERAY METİN; KIZILTAN, HURİYE ŞENAY
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    PublicationOpen Access
    The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic Yogurt
    (2019-10-01T00:00:00Z) Güneş Bayır, Ayşe; Bilgin, Mehmet Gültekin; GÜNEŞ BAYIR, AYŞE; BİLGİN, MEHMET GÜLTEKİN
    Objective: This study was performed with the aim of determining the effects of different levels of cinnamon which were added to probiotic yogurts on the microbiological, chemical and sensory properties of these yogurts Methods: In this study, probiotic yogurt was produced using yogurt and probiotic yogurt cultures. Yogurts are divided into four groups; control, cinnamon 1, cinnamon 2 and cinnamon 3 groups. To the groups, 0%, 0.3%, 1% and 2.5% of powdered cinnamon were added, respectively. Content analysis of cinnamon used in the study was conducted by gas chromatography- mass spectrometry method. Results: The addition of cinnamon to probiotic yogurt showed antibacterial activity on Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis while cinnamon depending on its concentration was found to support bacterial growth of Lactobacillus delbrueckii subsp. bulgaricus. The pH values and the fat-free dry matter ratios varied depending on the proportion of cinnamon added to the yogurts. When the sensory characteristics of yogurt were compared, the score of the control group was higher than the score of cinnamon groups. On the other hand, cinnamon (1%) group had the closest score to the sensory analysis score of the control group. Conclusion: These results have shown that cinnamon added at different ratios in probiotic yogurt has a limited positive effect on the microbial, chemical and sensory properties of this food.