Usability of myocardial work parameters to demonstrate subclinical myocardial involvement in normotensive individuals with exaggerated hypertensive response in treadmill exercise testing.

Early determination of changes in myocardial functions is essential for the protection of cardiovascular diseases. This study aimed to evaluate myocardial work parameters in healthy individuals who developed an exaggerated hypertensive response during the treadmill exercise test procedure. The study included a total of 64 patients for whom an exercise electrocardiography test was planned for functional capacity evaluation.

Independent predictors for non-alcoholic fatty liver disease in patients with treatment-naïve chronic hepatitis B.

Objective: There are limited data on non-alcoholic fatty liver disease in chronic hepatitis B virus infection. We aimed to determine the predictors for non-alcoholic fatty liver disease in patients with treatment-naïve chronic hepatitis B virus infection.

Methods: All consecutive treatment-naïve patients with chronic hepatitis B virus infection at the Haseki Training and Research Hospital between October 1, 2021, and September 31, 2022, were retrospectively enrolled.

Effect of sequential pretreatment combinations on the composition and enzymatic hydrolysis of hazelnut shells.

Hazelnut shells, a high lignin containing biomass, were subjected to individual and sequential liquid hot water (LHW), alkaline (AP) and dilute acid pretreatments (DAP). Among the single pretreatments, LHW demonstrated the highest cellulose recovery of 98.1%, DAP resulted in the highest hemicellulose solubilization of 56.

The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine.

The effects of pectolytic enzyme addition and mash heating prior to fermentation on the phenolic component of Okuzgozu red wine during the winemaking and ageing processes were investigated. In general, the highest concentration of total phenolics was found in the mash-heated wines, whereas the total flavan-3-ol and total anthocyanin contents in all of the wines, decreased notably during the winemaking and ageing processes. As determined by HPLC, hydroxycinnamic acids were the major phenolic acids in the red wines.

Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity.

The polyphenolic content and antioxidant capacity in the seeds of 11 red grape varieties (five international and six native) widely cultivated in Turkey were investigated. Total phenolic, total flavanol and total polymeric procyanidin content ranged from 79.2 to 154.