Search results for: O. I. Papagianni

Authors: Chrysavgi Papagianni

Abstract:

The tension between global and local has been a usual topic in discussions regarding globalization. Instead of reproducing the usual ‘gloom and doom’ arguments surrounding many of these discussions, the present paper will focus on Emirati film production and more particularly on the work of the acclaimed director Nojoom Alghanem, in order to highlight how local culture can, in fact, become a force of resistance, or else a medium of localization. As a matter of fact, Alghanem’s films, especially Sounds of the Sea, Hamama and Nearby Sky are apt examples of a localizing force in action as they tap into the audience’s dormant memories of the pre-oil past, in a country that has been swept by unprecedented development and globalization in the last 60 years. What becomes evident is that the remediation of memories in Alghanem’s films makes them more ‘mobile’ and thus allows them to circulate better in today’s network society.

Keywords: culture, film, globalization, identity

Procedia PDF Downloads 263

Authors: O. I. Papagianni, P. Potsaki, K. Almpounioti, D. Chatzicharalampous, A. Voutsa, O. Katira, A. Michalaki, H. C. Karantonis, A. E. Koutelidakis

Abstract:

High intakes of carbohydrates and fats have been associated with an increased risk of chronic diseases due to the role of postprandial oxidative stress. This pilot nutritional intervention aimed to examine the acute effect of consuming two different types of breadsticks prepared from durum wheat flour mixtures differing in total phenolic content on postprandial inflammatory and oxidant responses in healthy volunteers. A cross-over, controlled, and single-blind clinical trial was designed, and two isocaloric high-fat and high-carbohydrate meals were tested. Serum total, HDL- and LDL-cholesterol, triglycerides, glucose, CRP, uric acid, plasma total antioxidant capacity, and antiplatelet activity were determined in fasting and 30, 60, and 120 min after consumption. The results showed a better postprandial HDL-cholesterol and total antioxidant activity response in the intervention group. The choice of durum wheat flours with higher phenolic content and antioxidant activity is presented as promising for human health, and clinical studies will expand to draw safer conclusions.

Keywords: breadsticks, durum wheat flours, postprandial inflammation, postprandial oxidative stress, ex vivo antiplatelet activity

Procedia PDF Downloads 37