Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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  • Article
    Citation - WoS: 2
    Citation - Scopus: 2
    A Novel Phenalenone-Based Probe for Dual-Mode Hydrazine Detection
    (Elsevier Inc., 2025) Saygili, Ecem; Kibris, Erman; Gelen, Sultan Sacide; Eldem, Asli; Odaci, Dilek; Ucuncu, Muhammed
    Despite its toxic and carcinogenic nature, hydrazine (N2H4) remains a crucial compound in environmental and industrial applications. Its associated risks demand effective monitoring; however, conventional detection methods often fall short in sensitivity and accuracy, highlighting the need for innovative approaches. This study presents a novel turn-on probe based on phenalenone-phthalimide scaffold, 2-(1-oxo-1H-phenalen-6-yl)isoindoline-1,3-dione (6-AP-PI), specifically designed for N2H4 detection, offering a novel approach by combining fluorescence and electrochemical signals, thereby significantly enhancing detection performance. 6-AP-PI exhibits an exceptional selectivity and sensitivity toward N2H4 both in solution and cellular media, providing rapid signal enhancement (<1 min) and a low limit of detection (490 nM). Overall, this dual-mode design effectively addresses the limitations of traditional methods, enhancing both sensitivity and selectivity, positioning the 6-AP-PI probe as a promising tool for future health, safety, and environmental protection applications.
  • Book Part
    Olive Oil Phenols and Nitric Oxide Affect Lymphomonocyte Cytosolic Calcium
    (Elsevier Inc., 2010) Arienti,G.; Mazzoni,M.; Palmerini,C.A.
    The nutritional value of any foods is not limited to their content in essential nutrients or in nutrients generally speaking. Of course, food is a source of energy and essential nutrients, but it is also a mixture of many molecules, some in high, low, or very low amounts. These may interact in various ways and may influence human health in yet unpredictable manners either in the short or long term. For this reason, efforts are being made towards the understanding of the physiological and medical significance of food. The chief constituent of alimentary fat is triacylglycerol. Various triacylglycerol molecules may differ in the proportion and position of the fatty acids they contain. Much work has been done on this subject, especially with reference to polyunsaturated essential fatty acid. However, olive oil contains a number of molecules besides triacylglycerols. This chapter is dedicated to some of these, namely to phenols. Biochemical action of phenols is important for several reasons. Technically speaking, oils can be prepared to contain higher or lower amounts of phenols; moreover, these substances could be used to enrich food or as supplements for the prevention of important illnesses, such as coronary heart disease. The mechanism(s) responsible for the effects of phenols have not yet been fully clarified. Antioxidant activity and free radical scavenging may be relevant in this connection. Yet, other hypotheses have been put forward. For instance, it has been reported that red wine phenols increase cytosolic calcium ([Ca2+]c) in bovine endothelial cells, similarly to bradikinin and to ATP. This chapter reports the effect of extra virgin olive oil phenols on cytosolic calcium [Ca2+]c variations due to nitric oxide (NO). © 2010 Copyright © 2010 Elsevier Inc. All rights reserved.