بررسی برخی عوامل مرتبط با ظرفیت آنتی‌اکسیدانی تام بزاق

Introduction: Free radicals are molecules or atoms with single electron that results in reactions thus causing severe damages to the body’s macromolecules. By preventing the formation of free radicals, repairing damages caused by radical’s activities, increasing the excretion of the damaged molecules and minimizing the cellular mutation, the antioxidant defense system contrasts the damages caused by free radicals. Different lifestyles and nutrition, environmental and genetic factors can lead to the unusual increase in free radicals formation or weakening the antioxidant defense system and can cause the imbalance between the production and excretion of free radicals. They have not only a significant role in aging but also in causing and aggravating many diseases. Accordingly, some factors related to total antioxidant capacity of saliva were studied. Methods: This study was descriptive and the sampling was performed in multi stages. The subjects consisted of 720 students (male: 325, female: 395) in Arak. Individuals filled a questionnaire approved by experts and included the demographic factors and dietary habits. Then the total antioxidant capacity in saliva of these students were measured by FRAP method. The results were analyzed with descriptive analysis (such as Mean, Deviation standard) and also analytical analysis (such as T-test and Spirman Correlation Coefficient). Results: The mean and standard deviation (mean  SD) of total antioxidant capacity of saliva in males was higher than the females and so there was a positive and meaningful correlation between total capacity antioxidant of saliva and milk consumption, father’s education and mother’s education. P and R in this manner were (0.02, 0.04, 0.045-0087, 0.11, 0.076) while there was no significant correlation between social and economic status, consumption of fats, red and white meat and the antioxidant capacity. Conclusion: Parents level of education and dietary habits have a significant and positive correlation with the antioxidant capacity. It seems that giving necessary information and nutrition instruction can help decrease oxidative stress and prevent different diseases.