Analysis of TNF-α, IL-2 and IL-6 inflammatory factors in human saliva by chewing gum containing sour cherry extract

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dc.contributor.advisorFazekas, Mónika Éva
dc.contributor.authorIsidro, Celyne
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned2022-11-16T14:18:32Z
dc.date.available2022-11-16T14:18:32Z
dc.date.created2022-12-20
dc.description.abstractIn current times, health beneficial foods, such as sour cherries, have been gaining popularity among consumers. Several studies have described the anti-inflammatory effects of some molecules of sour cherry extract. These molecules are the anthocyanins which have been studied to show beneficial health effects (Blando et al., 2004; Abramson et al., 2001). With the aim of determining the anti-inflammatory effects of anthocyanins in sour cherry extract, our research was conducted from the analysis of unstimulated and stimulated saliva samples that have been collected from various patients to show the beneficial health effects that these anthocyanins may have. Through the examination of saliva samples collected from volunteers, we conducted research to further examine the anti-inflammatory effects of chewing gum containing sour cherry extracts on the changes of the expression levels of inflammatory cytokines.
dc.description.courseFood Engineering
dc.description.degreeBSc/BA
dc.format.extent47
dc.identifier.urihttps://hdl.handle.net/2437/340591
dc.language.isoen
dc.subjectsour cherry
dc.subjectinflammatory factors
dc.subjectTumor Necrosis Factor-alpha
dc.subjectinterleukin-2
dc.subjectinterleukin-6
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudomány
dc.titleAnalysis of TNF-α, IL-2 and IL-6 inflammatory factors in human saliva by chewing gum containing sour cherry extract
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