Etiket Arşivleri: Phytochemicals

Fitokimyasallar ve Sağlıklı Yaşam ( Prof. Dr. Yılmaz DÜNDAR )

FİTOKİMYASALLAR ve SAĞLIKLI YAŞAM

PHYTOCHEMICALS AND HEALTHY LIVE

ÖZET:

Sebze, meyve, tane, tahıl ve baklagiller sağlığı koruyan ve yaşama zindelik katan binlerce kimyasal madde içermektedir. Tek başlarına besin özelliği taşımayan bu maddeler “fitokimyasallar” olarak adlandırılmaktadır. Bugün, fitokimyasallar koruyucu hekimlik ve diğer tıbbi ve biyolojik disiplinler tarafından vücut savunmasında kullanılan bir süper cephane gibi algılanmaktadır. Güncel yaşamı yaygın olarak risk altında tutan kanser, kardiyovasküler sorunlar, hipertansiyon, hormonal bozukluklar ve diyabet gibi sorunların çözümünde izoflavonlar, ellagik asit, fitatlar, indoller, flavonoidler, terpenler, fenolik asit, kumarinler, polifenoller, likopenler, glissirizin, izotiyosiyanatlar, karotenoidler, siilfitler fitokimyasallar olarak çeşitli bitkiler aracılığıyla besinlerde yer alarak önemli görevler yüklenmektedirler.

Anahtar kelimeler: Fitokimyasal, antioksidan, zinde yaşam.

ABSTRACT:

Fruits, vegetables, grains, and legumes have several thousand chemicals that help keep the health and vigorous live. These substances are called phytochemicals and they appear to be super powerful ammunition in preventive health, other medical and biological disciplines. This review pre sents some basic and recent medical data on currently known phytochemicals to understand how they protect the body and what they are for a healthy and an energetic live. Phytochemicals as indols, cumarins, polyphenols, ellagic acid, isothiocyanates, phytats, terpenes, phenolic acid, capsaicin, limonen, flavonoids carotenoids and sulfides have important roles to solve the common problems of the people including cancers, diabetes, cardiovascular diseases.

Key Words: Phytochemicals, antioxidant, energetic life

Kaynak: https://kocatepetipdergisi.aku.edu.tr/PDF/MAYIS%202001/3)%20FITOKIMYASALLAR%20ve%20SAGLIKLI%20YASAM.pdf

Fonksiyonel Besinlerin Sağlığımız Üzerine Etkileri ( Prof. Dr. Turgay COŞKUN )

Fonksiyonel besinlerin sağlığımız üzerine etkileri
Turgay Coşkun
Hacettepe Üniversitesi Tıp Fakültesi Pediatri Profesörü

SUMMARY: 

Developing scientific technology has increased our awareness of the relationship between diet and disease, and there has been a growing interest in functional foods and their role in the maintenance and improvement of health and wellness. Foods can no longer be evaluated only in terms of macro- and micronutrient content alone. Recently, more attention is being paid to the role of food in bioregulating functions. Any food that exerts health properties beyond the traditional nutrients it contains is termed a functional food. They can be whole, fortified, enriched or genetically engineered foods that are consumed as a part of a daily regular diet. A variety of functional foods or food ingredients have been shown to improve health, reduce the risk of chronic diseases and have an impact on the prevention and treatment of various diseases. Many different fruits, vegetables, grains, fish, and dairy and meat products contain several components that deliver health benefits beyond basic nutrition, such as lycopene in tomatoes, omega-3 fatty acids in salmon and phytoestrogens in soy. Regular consumption of functional foods can help reduce the risk of or manage a number of health concerns, including cancer, cardiovascular disease, gastrointestinal health, menopausal symptoms, osteoporosis and eye health. It should be born in mind that functional foods are not magic bullets and that they are for the establishment of good health. The most effective way to reap the health benefits from foods is to eat a balanced and varied diet.

Key words: functional foods, health, nutraceuticals, phytochemicals, phytoestrogens, flavonoids, polyphenols, phytosterols, omega-3 fatty acids, conjugated linoleic acid,
prebiotics, probiotics, synbiotics.

ÖZET:

Bilimsel teknolojideki gelişmeler diyet ve hastalıklar arasındaki ilişkiyi anlamamıza olanak vermiş olup, fonksiyonel besinle, bunların sağlığımızın korunması ve geliştirilmesindeki rolleri daha çok ilgi çeker hale gelmiştir. Besinler artık sadece içerdikleri makro- ve mikrobesleyiciler ile değerlendirilmez olmuştur. Son zamanlarda biyolojik düzenleyici rolleri üzerinde daha çok durulmaktadır. Temel besleyici özelliklerinin ötesinde sağlığımıza olumlu katkıları olan besinlere fonksiyonel besinler adı verilmektedir. Fonksiyonel besinler hiçbir işlem görmemiş doğal bir besin maddesi olabileceği gibi fonksiyonel bir besin öğesi ile zenginleştirilmiş veya genetik mühendislik yöntemleri ile değişikliğe uğramış bir besin de olabilir ve günlük diyetle tüketilir. Çok çeşitli besin ve besin ögesinin sağlığımız üzerinde olumlu etkileri, bazı kronik hastalıklardan korunmada ve bu hastalıkların tedavisinde katkıları olduğu gösterilmiştir. Domateste bulunan likopen, somon balığında bulunan omega-3 yağ asitleri ve soyada bulunan fitoöstrojenler gibi çeşitli meyva ve sebzelerle tahıllar, balık, süt ve et ürünlerinde fonksiyonel özellikli bileşenler bulunmaktadır. Düzenli fonksiyonel besin tüketimi kanser ve kardiyovasküler hastalıklardan korunma ve tedavide, gastrointestinal sistemin sağlığının korunmasında, menapoz semptomlarının hafifletilmesi, osteoporozun önlenmesi ve göz salığının korunmasında etkilidir. Fonksiyonel besinlerin sihirli birer mermi oldukları düşünülmemeli, sağlığımız üzerindeki olumlu etkilerinden yararlanabilmek için çeşitli besinleri içeren dengeli bir diyet tüketmeliyiz.

Anahtar kelimeler: fonksiyonel besinler, sağlık, nutrasötikler, fitokimyasallar, fitoöstrojenler, flavonoidler, polifenoller, fitosteroller, omega-3 yağ asitleri, konjuge linoleik asit, prebiyotikler, probiyotikler, sinbiyotikler.

Fonksiyonel Bir Gıda Olarak Keten Tohumu ( Hilal İŞLEROĞLU )

Fonksiyonel Bir Gıda Olarak Keten Tohumu
Hilal İşleroğlu Zeliha Yıldırım Metin Yıldırım

Gaziosmanpaşa Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, 60240, Tokat

Özet: Son yıllarda tüketiciler gıdaları sadece temel beslenme aracı olarak değil, aynı zamanda sağlık üzerinde faydalı etkileri bulunan maddeler olarak da görmeye başlamışlardır. Bu açıdan incelendiğinde keten tohumu sağlığa yararlı bileşikler içeren önemli bir bitkisel kaynaktır. α-linolenik asit ve iyi kaliteli protein açısından zengin olan keten tohumu flavonoid, lignan ve fenolik asitler gibi fitokimyasalların da doğal kaynağıdır. Keten tohumu genellikle “fonksiyonel gıda”, “biyoaktif gıda” ve/veya “endokrin aktif gıda” olarak gruplandırılır. Bu makalede keten tohumunun yapısında bulunan biyolojik olarak aktif bileşikler ile bunların sağlık için yararları üzerinde durulmuştur.
Anahtar Kelimeler: Fonksiyonel gıdalar, keten tohumu, α-linolenik asit, fitokimyasallar

Flaxseed As A Functional Food

Abstract: In recent years, consumers have begun to look at food not only for basic nutrition, but also for health benefits. In this regard, flaxseed is an important plant source containing beneficial compounds for health besides being rich in α-linolenic acid and good quality protein, flaxseed has potential as a natural source of phytochemicals such as flavonoids, lignans and phenolic acids. Flaxseed is often grouped into one of several categories: “functional food”, “bioactive food” and/or “endocrine active food”. In this article, bioactive components of flaxseed and their health benefits were discussed.
Key words: Functional foods, flaxseed, α-linolenic acid, phytochemicals


Kaynak: http://ziraatdergi.gop.edu.tr/Makaleler/1550685708_23-30.pdf

Functional Attributes of Traditional Foods: The Role of Phytochemicals ( Inês J. Seabra )

1. Why Portuguese cuisine is so rich?

2. Functional foods from plant sources

3. Phytochemicals

4. Solid-liquid extraction methodologies

1. Why Portuguese cuisine is so rich?

It all as to do with History!

First humans arrived in what is today known as Portugal about 10,000 BC, entering between the shore and the west end of the Pyrenees.

In 2,000 BC the Iberians arrived, maybe from North Africa. Then the Celts arrived and at the same time, a handful of Germans (who were farmers) with wagons for transporting what they needed. They settled in the North where forests were rich and abundant and wild game, honey and even shellfish was added to the menu. Nuts and chestnuts were gathered, roasted and used to make bread.

The inhabitants of Portugal thrived and so foreigners arrived, settled and introduced more foodstuffs, more habits and more traditions. Then Celtiberians and Lusithanians arrived. Then Romans conquered Iberia. They introduced olives, onions and garlic, 3 ingredients which are indispensable in Portuguese cuisine. The Moors arrived in Spain in 711, planning to invade Europe but they pretty much stuck to the south, the Algarve and Alentejo. The Moors brought new irrigation systems, turned barren areas into rich agricultural land where they, very successfully, planted almond, fig and citrus trees. It was at this stage that new ingredients in the form of rice and spices were also introduced and the locals were taught fascinating new cooking techniques.

Later, Columbus went on the acquisition trail and he brought back spices like coriander, saffron and ginger as well as potatoes, tomatoes, peppers and Portuguese food took on another dimension.

Fascinated by the east, Vasco da Gama took a trip and discovered the sea route to India and the far east, bringing back even more exotic spices. It was on these trips that the famous bacalhau and cured pork became standard fare for sailors on the long voyages to the far east.

2. Functional foods from plant sources

Overwhelming evidence from epidemiological, in vivo, in vitro, and clinical trial data indicates that a plant-based diet can reduce the risk of chronic disease, particularly cancer.

These biologically active plant chemicals, are now known as phytochemicals or plant secondary metabolites.

Tomatoes

Tomatoes have received significant attention because of interest in lycopene, the primary carotenoid found in this fruit, and its role in cancer risk reduction.

Is one of the main ingredients of Mediterranean cuisine Mediterranean cuisine (of which PORTUGUESE cuisine is a VERY GOOD example) is a vegetable-dominant cuisine. The most prevalent ingredient is olive oil. Eggplant, artichokes, squash, tomatoes, legumes, onions, mushrooms, okra, cucumbers, and a variety of greens are served fresh, baked, roasted, sautéed, grilled and puréed.

Garlic

Garlic is likely the herb most widely quoted in the literature for medicinal properties. The health benefits of garlic are numerous, including cancer chemopreventive, antibiotic, anti-hypertensive, and cholesterol-lowering properties.