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Objective: This study is an examination of the protective effects of alpha-lipoic acid (ALA) on cerebral vasospasm in an experimental rat model with subarachnoid hemorrhage (SAH) using biochemical, pathological, and histomorphometric analyses. Methods: A total of 28 albino Wistar rats were randomly categorized into 4 groups (n=7 each): Group (G)1, no experimental intervention; G2, subjected to SAH; G3, subjected to SAH and given physiological saline (100 mg/kg); and G4, subjected to SAH and treated with ALA (100mg/kg). Results: No statistically significant decrease in malondialdehyde level, the end product of lipid peroxidation, was observed among the drug groups (G3 and G4). Furthermore, there was no statistical increase in paraoxonase level, an endogenous antioxidant enzyme, among the drug groups (G3 and G4). Thin sections of the basilar artery were morphologically examined, and severe luminal narrowing and vessel wall thickening were observed in the SAH groups (G2 and G3). In the ALA group (G4), vessel wall thickness measurements revealed no statistically significant difference compared with the other SAH groups (G2 and G3); however, G4 rats were found to have larger luminal diameters than those in G3. Conclusion: These findings suggest that ALA had no effect on malondialdehyde-associated lipid peroxidation and paraoxonase activity; however, it had a favorable effect on basilar artery luminal diameter in the treatment of cerebral vasospasm following SAH.

In this study, it was aimed to evaluate the effect of ethanol extract of Annona Muricata (AM) leaves in the prevention of brain damage caused by ionizing radiation (IR). This study was conducted in the Experimental Animal Research Unit of a university with 28 adults female Wistar Albino rats. The experimental groups were as follows: Control group (n = 8), AM group (n = 6), IR group (n = 8), AM + IR group (n = 6). In the IR group, astrocyte hypertrophy, microglial reaction and inflammatory reaction levels were significantly higher than the control and AM groups (P

Abstract Cheese, which has a deep-rooted history, is a food product that reflects the cultural memory and history of communities, besides being a method of preserving milk. Cheese varieties differ according to the cultural structure of the countries, climatic conditions, animal diversity, and production techniques. Different types of cheese are produced in different ways in different geographical regions of Turkey. The Aegean Region, one of the geographical regions in Turkey, stands out with its unique cheese varieties. The current study aims to identify cheeses produced in the Aegean Region and to discuss them in the context of gastronomy tourism and cultural heritage. For this purpose, a document analysis was carried out in order to provide information about the identification and production methods of cheeses specific to the Aegean Region. As a result of the review of the documents, cheeses peculiar to the region were put forward.