Yazar "Sagir, Seda Sultan" seçeneğine göre listele

Listeleniyor 1 - 3 / 3
  • [ X ]
    Öğe
    A REVIEW: NUTRITION AND ORAL-DENTAL HEALTH, PHYTOCHEMICAL CONTENT, BIOLOGICAL ACTIVITY OF SALVADORA PERSICA (MISWAK)
    (Medical Univ Warsaw, 2024) Sagir, Seda Sultan; Sapanci, Baturay; Uysal, Imran; Sevindik, Mustafa
    Plants have been widely used by humans since ancient times. They serve different purposes, especially shelter, heating, nutrition, war, equipment and medicine. Nowadays, they are widely used especially in the fight against diseases. In this context, in this study, the biological activities and health effects of Salvadora persica L. reported in the literature were compiled. S. persica is known by names such as miswak, koyoji, qesam, qisa and mastic. It is a multi-branched shrub or small tree that is two to three meters tall and has edible fruit. As a result of literature research, it has been seen that the plant has purposes such as health care and nutrition source. In addition, it has been shown in the literature that it has biological activities such as antioxidant, antimicrobial, anthelmintic, cytotoxic, anti-inflammatory and antidepressant activity. The most common and highly abundant compounds in the root, twigs, and leaves of S. persica were found to be benzyl isothiocyanate, benzyl nitrile, 1,8-cineol, butylated hydroxytoluene, isothiocyanatomethyl-benzene, and (2E)-hexenal. As a result, it is thought that S. persica can be used as a natural protective agent in terms of both its usage areas and biological activities.
  • [ X ]
    Öğe
    Is There a Relationship Between the Dietary Inflammatory Index and Clinical Attachment Loss in Patients with Periodontitis?
    (Routledge Journals, Taylor & Francis Ltd, 2025) Sagir, Seda Sultan; Başmısırlı, Eda; Sapanci, Baturay; Kirmizigul, Omer Alperen; İnanç, Neriman
    Objective The pathogenesis of periodontal diseases is partially driven by oxidative stress. However, studies on the relationship between periodontitis and the inflammatory load of diet are still insufficient. Therefore, this study aimed to examine the relationship between the diet's inflammatory load and periodontitis and clinical attachment loss (CAL). Methods This cross-sectional study included 119 participants diagnosed with periodontitis according to the 1999 classification. The dietary inflammatory index (DII) was calculated using three-day food consumption records and divided into quartiles (Q1, Q2, and Q3). Body mass index (BMI) was calculated as weight and height (kg/m2). Clinical attachment loss (CAL) score was determined, and the patients were grouped with those CAL scores as 7 < CAL and >= 7 CAL. Results Of the 119 patients with periodontitis, aged 46.24 +/- 12.84 years, 45.3% were found to have an anti-inflammatory diet profile (n = 54). When the daily energy and nutrient intake of individuals were examined, it was found that the intake of omega-3 fatty acids (p = 0.004), black tea (p = 0.021), and green pepper (p = 0.029) was higher in those with CAL < 7 compared to those with CAL >= 7. There was no relationship between the patients' DII and CAL values. Daily energy, protein, fiber, vitamin A, vitamin E, folic acid, Fe, Zn, and Mg intake in patients with an anti-inflammatory diet in Q1 were higher than in Q2 and Q3 (p < 0.001). Conclusion This study found no relationship between DII levels and CAL scores. However, it was observed that periodontitis patients following an anti-inflammatory diet had higher intakes of omega-3 fatty acids, vitamins A, E, and C, as well as zinc and magnesium which are nutrients known to be effective against inflammation. These patients also had CAL scores below 7. Therefore, reducing the inflammatory load of the diet may prevent the development of periodontitis, and further research in this regard would be beneficial.
  • [ X ]
    Öğe
    Relationship between nutrient profiles, carbon footprint and water footprint of hospital menus
    (Emerald Group Publishing Ltd, 2024) Aytekin-Sahin, Gizem; Besparmak, Aslihan; Sagir, Seda Sultan; Somtas, Adeviye; Ozturk, Dilsad
    Purpose - This study aims to evaluate the nutrient profile, carbon footprint and water footprint of one-month menus presented in five hospitals in Turkey and compare their environmental impacts with that of the Mediterranean diet.Design/methodology/approach - The energy and nutrient content of menus were compared with recommendations of the Turkey Dietary Guidelines (TUBER) 2022. Nutrient profiles of hospital menus were evaluated using Nutrient Rich Food 9.3 (NRF 9.3) and SAIN-LIM models. The carbon and water footprints of the menus were calculated and compared with those of the Mediterranean diet.Findings - Menus' energy and nutrient content did not conform with TUBER 2022. The SAIN-LIM score of Hospital A (5.7 +/- 1.1) was significantly higher than that of Hospitals C (4.8 +/- 0.7, p = 0.001) and E (5.1 +/- 0.7, p = 0.025). The carbon footprint of Hospital A was significantly lower (2.6 +/- 0.3 kg CO2 eq/person/day) and that of Hospital D (4 +/- 0.9 kg CO2 eq/person/day) was significantly higher than those of others (p < 0.001). While other menus were similar (p > 0.05), the water footprint of Hospital A was significantly lower (3.5 +/- 0.7 L/kg, p < 0.001). In addition, if the menus were suitable for the Mediterranean diet, a reduction of 2.2-23.4% in the carbon footprint and 37.5-58.6% in the water footprint could be achieved. Moreover, menus' carbon and water footprints were negatively correlated with NRF 9.3 and SAIN-LIM scores.Research limitations/implications - The primary aim should be to ensure that the planned menus follow the dietary guidelines. In addition, it is an undeniable fact that sustainable nutrition is a complex process with many dimensions. However, it seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes to be made in food services.Practical implications - It seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes. For both health and environmental impacts, food services should switch to menus suitable for the Mediterranean diet.Originality/value - The findings provide new insights into hospital menus' quality and environmental impact.