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Thursday, August 28, 2014

Total antioxidant capacity increased in smokers who took fish oil supplements -- Journal of Health, Population and Nutrition Vol.31 No.3

This is our second consecutive post on the Journal of Health, Population and Nutrition. Today we are featuring vol.31 no.3. 

This issue includes "Protective Effect of Fish Oil Supplementation on DNA Damage Induced by Cigarette Smoking" by Ghorbanihaghjo et al. This study examines the influence of fish oil supplements on 8-hydroxy-2’-deoxyguanosine and total antioxidant capacity of 40 healthy male smokers. Half of the smokers were given fish oil supplements to take once a day for three months, and the other half were given a placebo to take once a day for three months. 8-hydroxy-2’-deoxyguanosine and total antioxidant capacity of each person was taken through blood samples before and after the intervention. The results indicated that 8-hydroxy-2’-deoxyguanosine significantly decreased and total antioxidant capacity was increased in the group taking fish oil supplements after three months. The study concludes that fish oil supplements can help increase antioxidant capacity.

This issue also includes "Food Insecurity and Its Sociodemographic Correlates among Afghan Immigrants in Iran" by Omidvar et al. This study examines the prevalence of food insecurity and sociodemographic determinants among Afghan immigrants in the cities of Mashad and Tehran in Iran. 310 females participated in a qualitative questionnaire. A locally-adapted Household Food Insecurity Access Scale was used to measure food security. 60% reported to have moderate-to-severe food insecurity. 37% faced mild food insecurity, while 23% reported to be food secure. Food insecurity was more prevalent in Mashad than Tehran, and relatively high among Afghan immigrants overall.

For the complete results of these studies and other studies from this article, click here.

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