The Effect of Unripe Carob Fruit in Celiac Patients
The aim of this study was to investigate the effects of the consumption of cookies produced by adding the unripe part of carob fruit, which has high insoluble fiber, polyphenol and antioxidant content, on the oxidative parameters (TAS and MDA), intestinal permeability (zonulin, GIP) and microbiota of celiac patients and to develop new products containing unripe carob fruit for celiac patients in this direction.
- EligibilityCriteria: Inclusion Criteria:  Have been diagnosed with celiac disease within a maximum period of 1 year, Have not received dietary treatment by a dietitian before Body Mass Index value between 18.5-25.0 kg/m2, Who have consumed carob fruit and have not had any allergies, Signed the Informed Consent Form, Between the ages of 19 and 64, Who has not had gastrointestinal tract surgery, Without mental disorder, Without inflammatory disease, No antibiotics or probiotics for the last 1 month, Not taking prescription drugs and/or fiber supplements, Not taking vitamin, mineral supplements, Not during pregnancy and lactation, Without excessive alcohol consumption (>2 drinks/day)  Exclusion Criteria:  Diagnosed with celiac disease for more than 1 year, Have gastrointestinal diseases other than celiac disease, Have previously received dietary treatment by a dietitian, following a diet other than a gluten-free diet, Body Mass Index values below 18.5 kg/m2 and above 25.0 kg/m2, Who have consumed carob fruit and have had any allergies, Not signing the Informed Volunteer Consent Form, Not between the ages of 19-64, Gastrointestinal tract surgery, With a mental disorder, With inflammatory disease, Taking antibiotics or probiotics for the last 1 month, Taking prescription medication and/or fiber supplements, Taking vitamin and mineral supplements, During pregnancy and lactation, Excessive alcohol consumption (>2 drinks/day) - HealthyVolunteers: No - Gender: All - MinimumAge: 19 Years - MaximumAge: 64 Years - StdAgeList: Adult