Dietary Antioxidant Capacity and Serum Inflammatory Biomarkers Levels in Cancer Survivors

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dc.contributor.authorAlkan, Senay Burcin
dc.contributor.authorArtac, Mehmet
dc.contributor.authorRakicioglu, Neslisah
dc.date.accessioned2024-02-23T14:17:14Z
dc.date.available2024-02-23T14:17:14Z
dc.date.issued2022
dc.departmentNEÜen_US
dc.description.abstractThis study aimed to compare the dietary intake of carotenoids, tocopherols, ascorbic acid, flavonoids, and dietary total antioxidant capacity (dTAC) and to evaluate relationship of dTAC with serum inflammatory biomarkers in patients with gastrointestinal system (GIS) and non-GIS cancer. In total, 104 adult cancer survivors (52 GIS and 52 non-GIS cancer cases) were included. 24-hour dietary recalls were obtained and dTAC was calculated on the basis of oxygen radical absorption capacity (ORAC), Trolox equivalent antioxidant capacity (TEAC), total radical-trapping antioxidant parameter (TRAP), ferric reducing antioxidant potential (FRAP), and vitamin C equivalents (VCE). Serum C-reactive protein (CRP) level, neutrophil-lymphocyte ratio (NLR), and platelet-lymphocyte ratio (PLR) were used as inflammatory biomarkers. Routinely analyzed serum CRP, neutrophil, lymphocyte, and platelet levels every day in hospital biochemistry laboratory were obtained from patients' file. There was no significant difference between patients with GIS and non-GIS cancer in terms of dietary intake of carotenoids, tocopherols, and flavonoids. While there was no significant difference between groups in terms of the mean dietary ORAC, TEAC, and FRAP, the mean TRAP of patients with GIS cancer was significantly higher than patients with non-GIS cancer. Serum inflammatory markers (CRP and NLR) were found to have an inverse relationship with dTAC.en_US
dc.identifier.doi10.1080/01635581.2021.1952443
dc.identifier.endpage1251en_US
dc.identifier.issn0163-5581
dc.identifier.issn1532-7914
dc.identifier.issue4en_US
dc.identifier.pmid34278894en_US
dc.identifier.scopus2-s2.0-85110909453en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1243en_US
dc.identifier.urihttps://doi.org/10.1080/01635581.2021.1952443
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13011
dc.identifier.volume74en_US
dc.identifier.wosWOS:000674825800001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherRoutledge Journals, Taylor & Francis Ltden_US
dc.relation.ispartofNutrition And Cancer-An International Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleDietary Antioxidant Capacity and Serum Inflammatory Biomarkers Levels in Cancer Survivorsen_US
dc.typeArticleen_US

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