Yazar "Silici, Sibel" seçeneğine göre listele

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    Öğe
    Bal ve Glisemik İndeks
    (2015) Silici, Sibel; Soylu, Meltem
    Bal; bal arılarının (Apis mellifera L.) çiçek nektarlarını ve bitkilerin veya bitkiler üzerinde yaşayan bazı canlıların salgılarını topladıktan sonra, kendine özgü maddelerle karıştırarak değişikliğe uğratıp, su içeriğini düşürdüğü ve bal peteklerine depolayıp olgunlaştırdığı doğal bir üründür. Bal karbonhidrattan zengin olmakla birlikte sağlık amacıyla kullanılan işlevsel bir gıdadır. Günümüzde, farklı karbonhidrat kaynaklarının kan glikoz düzeyine etkisini açıklamak için araştırmacılar tarafından Glisemik İndeks (Gİ) kavramı oluşturulmuş ve karbonhidrat içerikli gıdalar kan şeker seviyesini ne hızda ve miktarda yükselttiğine göre sınıflandırılmıştır. Diyetin yeterli ve dengeli besin içermesi gerekir ve pek çok sağlık uzmanına göre, sağlığın korunması ve bazı kronik hastalıkların tedavisi sırasında en uygun karbonhidrat içerikli gıdanın seçimi için glisemik indeks kavramından faydalanılmalıdır. Balın glisemik indeksinin belirlenmesine yönelik çalışmalar mevcuttur. Bununla birlikte, farklı botanik ve coğrafik orijine sahip balların glisemik indeks değerlerinin belirlenmesine ihtiyaç vardır. Bu konuda araştırmaların yapılması ve sonuçların duyurulması toplumda farkındalık oluşturulmasına katkıda bulunacaktır.
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    Öğe
    Effects of Bee Bread on Apoptosis in Hypothalamus in Obese Rats
    (Karger, 2018) Doganyigit, Zuleyha; Yakan, Birkan; Soylu, Meltem; Kaymak, Emin; Silici, Sibel
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    Öğe
    Glycemic index values of monofloral Turkish honeys and the effect of their consumption on glucose metabolism
    (Tubitak Scientific & Technological Research Council Turkey, 2016) Atayoglu, Ali Timucin; Soylu, Meltem; Silici, Sibel; İnanç, Neriman
    Background/aim: Clinical trials have shown that low glycemic index (GI) nutrition reduces mean blood glucose concentrations and insulin secretions. The aim of the present study was to determine the GI values of various monofloral (citrus, milk-vetch, chestnut, thyme, lime, pine) honeys of Turkey, and the effect of their consumption on glucose metabolism. Materials and methods: Processing data from 20 healthy volunteers, GI values were determined from the glycemia values by using the incremental area method. Serum insulin and C-peptide levels were also measured before and 120 min after the test. Results: The GI values of citrus, thyme, lime, chestnut, pine, and milk-vetch honeys were found to be 44.9, 52.6, 55.3, 55.5, 58.8, and 69, respectively. Serum insulin and C-peptide values after honey consumption were relatively lower than those after reference food (glucose) consumption. By the end of the 120 min, serum insulin levels were significantly higher, while a significant decrease was observed after the consumption of chestnut honey (P < 0.05). Conclusion: Citrus and thyme honeys were determined to have low GI, while serum insulin levels were significantly lower after the consumption of chestnut honey. Long-term research is needed to compare the effects of honey consumption on healthy and diabetic individuals.
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    Öğe
    Glycemic index values of monofloral Turkish honeys and the effect oftheir consumption on glucose metabolism
    (2016) Atayoğlu, Ali Timuçin; Soylu, Meltem; Silici, Sibel; İnanç, Neriman
    Background/aim: Clinical trials have shown that low glycemic index (GI) nutrition reduces mean blood glucose concentrations and insulin secretions. The aim of the present study was to determine the GI values of various monofloral (citrus, milk-vetch, chestnut, thyme, lime, pine) honeys of Turkey, and the effect of their consumption on glucose metabolism. Materials and methods: Processing data from 20 healthy volunteers, GI values were determined from the glycemia values by using the incremental area method. Serum insulin and C-peptide levels were also measured before and 120 min after the test. Results: The GI values of citrus, thyme, lime, chestnut, pine, and milk-vetch honeys were found to be 44.9, 52.6, 55.3, 55.5, 58.8, and 69, respectively. Serum insulin and C-peptide values after honey consumption were relatively lower than those after reference food (glucose) consumption. By the end of the 120 min, serum insulin levels were significantly higher, while a significant decrease was observed after the consumption of chestnut honey (P < 0.05). Conclusion: Citrus and thyme honeys were determined to have low GI, while serum insulin levels were significantly lower after the consumption of chestnut honey. Long-term research is needed to compare the effects of honey consumption on healthy and diabetic individuals.
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    Öğe
    Glycemic index values of multifloral Turkish honeys and effect of their consumption on glucose metabolism
    (Taylor & Francis Ltd, 2015) Soylu, Meltem; Atayoglu, Timucin; İnanç, Neriman; Silici, Sibel
    The purpose of this study was to investigate the glycemic index (GI) of five honeys from different geographical origin in Turkey and the effect of their consumption on glucose metabolism. Five multifloral honeys (Bingol, Semdinli, Kayseri, Yuksekova, and Mu) were used in this study. Processing data from twenty healthy volunteers, GI values were determined from the glycemic values using the incremental area method. The serum insulin and C-peptide levels were also measured just before and 120min after the test. Semdinli and Yuksekova honeys were determined to have low GI while Kayseri and Bingol honeys have medium GI, and Mu honey has the highest GI. No significant correlation has been found between the GI values and sugar contents of the honeys (r=0.42) (p>0.05). Two hours after ingestions, all the honey samples with the exception of Bingol honey have given rise to a statistically significant decrease in serum glucose levels (p<0.05). Honeys have also given rise to a decrease in insulin levels, and this decrease is statistically significant after Semdinli honey. Meanwhile, C-peptide levels generally gave rise to an increase after honey ingestion, and this increase is not statistically significant, except for Mu honey (p>0.05). A comparative research is needed on healthy and diabetic individuals as a future recommendation.