Nedim TETİK, Mustafa ERBAŞ, İrfan TURHAN

Fonksiyonel Gıda Bileşeni Olarak Fitosteroller

Gelişmiş ülkelerde bir süredir var olan fonksiyonel gıdalar, 2005 yılında yapılan yasal düzenleme ile Türkiye'de de üretilip tüketilmeye başlanmıştır. Fonksiyonel gıdalar çok çeşitli biyoaktif etkenlerden birinin veya birkaçının birlikte kullanılması ile üretilmektedir. Fitosteroller fonksiyonel gıda bileşeni olarak değerlendirilen önemli bir biyoaktif bileşik grubudur. Bu bileşikler kolesterole benzer emilimleri ile vücut sıvılarına alınmakta ve biyoaktif özelliklerini göstermektedir. Fitosterollerin temel sağlık faydaları kandaki kolesterol miktarını düşürerek kalp krizi geçirme ve antikanserojen özelliği ile de bazı kanserlerin oluşma riskini azaltmasıdır. Fitosterollerin diyet destekleyicisi olarak doğrudan kullanılmasının yerine yağ asidi ester formunda gıdalara katkılanarak tüketilmesi, söz konusu etkilerini daha da artırmaktadır. Bu çalışmada fitosterollerin kimyasal yapıları, sağlığa faydaları, gıdalardaki içerikleri, üretimleri ve gıdalara katkılanmaları derlenmiştir.

Anahtar Kelimeler:

Fonksiyonel gıda, fitosterol, fitostanol

Phytosterols as a Functional Food Component (Turkish with English Abstract)

Functional foods, have been consumed in many developed countries for years, were started to produced and consumed in Turkey after the legal regulations in 2005. Functional foods contain one or several various bioactive factors. Phytosterols are important bioactive compounds that accepted as an ingredient of functional food. These compounds are absorbed from the intestinal system similarities to cholesterol and show their bio-activities in the serum. The main health benefits of phytosterols are to reduce the heart attack risk via lowering serum cholesterol levels and to prevent the some of cancer types due to the anticarsinogenic activities. Addition of fatty acid ester forms of phytosterols to foods and their consumption increases the mentioned effects of them, instead of consumption of phytosterols as a dietary supplement directly. In this review, chemical structure, health benefit effects, content in foods, production and addition to foods of phytosterols are reviewed.

Keywords:

Functional foods, phytosterols, phytostanols ,

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