BACKGROUND: Isokinetic exercise is used to reduce strength imbalance and to enhance performance. OBJECTIVE: The aim of this study was to investigate the acute effects of a single bout of eccentric isokinetic exercise on hemorheology (erythrocyte deformability and aggregation), total oxidant/antioxidant status (TOS/TAS) and oxidative stress index (OSI) in active individuals. METHODS: The study comprises 11 active, healthy, male subjects (mean age of 19.45 ± 0.31 years, BMI 22.05 ± 0.51 kg/m ² ). They performed single, unilateral eccentric contractions of knee flexors and extensors with dominant leg on a dynamometer. Isokinetic hamstring, quadriceps strength were recorded at eccentric (30, 120° s ⁻¹ ) angular velocities. Eight active age-matched healthy male subjects were included as a control group, who did not receive exercise. Blood samples were obtained before, immediately after and two days after the exercise session. Hemorheological parameters were measured by an ektacytometer. TOS/TAS were determined using a commercial kit. RESULTS: A session of eccentric isokinetic exercise did not affect erythrocyte deformability and oxidative stress indices, whereas red blood cell (RBC) aggregation was increased initially and returned to pre-exercise levels after two days following exercise. CONCLUSION: Our results suggest that, increased RBC aggregation following an acute bout of isokinetic exercise may result in increased plasma skimming that augments tissue perfusion and clearance of metabolites within a period of two days following exercise.

Türkiye önemli bir zeytin ve zeytinyağı üreticisidir. Türkiye’nin geniş bir iklim ve coğrafi özellik çeşitliliğine sahip olması nedeniyle farklı bölgelerde yetiştirilen zeytinler ve bu zeytinlerden elde edilen yağlar ayırt edici özelliklere sahiptir. Bunun bir sonucu olarak ülkemizde coğrafi işaret tesciline sahip olan 22 zeytinyağının ve 14 adet sofralık zeytinin bulunmasına rağmen 6 adet Türk Zeytinyağı için Avrupa Birliği Coğrafi İşaret tescili alınmış veya başvurusu yapılmış durumdadır. Bu araştırmada coğrafi işarete sahip olan zeytinlerin ve zeytinyağlarının illere ve tescil yıllarına göre dağılımı ve Avrupa Birliği tarafında tescil edilen zeytinyağlarının bazı özellikleri irdelenmesi amaçlanmıştır. Coğrafi işaret tescilinin hem üretici haklarının korunmasında hem de tüketicilere aslına uygun zeytin ve/veya zeytinyağının ulaştırılmasında güvence sağlayabilmektedir. Zeytin ve zeytinyağı özelinde ülkemizin çok sayıda coğrafi işarete sahip olduğu ve bunun her geçen yıl artacağı düşünülmektedir. Coğrafi işaret tescilinin yalnızca ayırt edici bir belge olarak değil aynı zamanda kaliteli ve aslına uygun zeytin ve zeytinyağı ürünlerinin artması teşvik edici bir araç olarak görülmelidir. Bu sayede sektörde ürün çeşitliliğine paralel olarak ürün kalitesinin de korunabileceği düşünülmektedir.

This study investigated the impact of various cooking methods on total phenolic content (TPC), phenolic compounds, and antioxidant activities of two significant Turkish artichoke genotypes, Bayrampaşa and Sakiz, following simulated in vitro digestion. For both the Bayrampaşa and Sakız genotypes, TPC consistently reached its highest levels in the intestinal phase across all cooking methods, while conversely exhibiting the lowest levels in the gastric phase. Chlorogenic acid, cynarin, cynaroside, rhoifolin, luteolin, and syringin, which are the most important phenolic compounds in all artichoke genotypes, were quantitatively determined during the simulated in vitro digestion processes following different cooking methods. The bioaccessibility of chlorogenic acid in both gastric and intestinal phases, following microwaving, boiling, and baking, was determined to range between 5% and 23%. In contrast, cynarin bioaccessibility in the intestinal phase demonstrated a notable increase after microwave cooking, reaching 419% for the Sakız genotype and 139% for the Bayrampaşa genotype. This study presents a comparative analysis of the bioaccessibility of TPC, phenolic compounds, and antioxidant activities in Sakız and Bayrampaşa artichoke genotypes during in vitro digestion following different cooking methods. The findings highlight the significant antioxidant potential of both genotypes, indicating their promising role as sources of bioactive compounds for functional food applications.