Zeytin ve Zeytinyağında Doğal Olarak Bulunan Biyoaktif Bileşikler ve Fizyolojik Etkileri

Akdeniz beslenme modelinde yer alan gıdalar; özellikle sağlıklı beslenmedeki rolü ve sağlık üzerindeki önemli fizyolojik etkilerinden dolayı son yıllarda kapsamlı bir şekilde araştırılmaktadır. Zeytin ve natürel zeytinyağı da Akdeniz beslenme modelinin önemli bileşenlerinden olup, insan sağlığını olumlu yönde etkileyen birçok yararlı bileşik içermektedir. Biyoaktif bileşikler de denilen bu bileşiklerin başlıcaları; polifenoller, tokoferoller (E vitamini), fosfolipidler, karotenoidler, klorofiller, steroller ve skualen'dir. Zeytinde doğal olarak bulunan bu bileşiklerin büyük bir kısmı, tamamen fiziksel yollarla elde edilen yağına da geçmektedir. Yapılan bazı çalışmalarda, özellikle zeytin ve zeytinyağının fazla tüketildiği Akdeniz ülkelerinde yaşayan insanlarda, koroner kalp-damar hastalıklarına ve bazı kanser tiplerine yakalanma oranının düşük olduğu belirtilmiştir. Bunun nedeninin ise; zeytin ve zeytinyağında bulunan antioksidan özellikteki biyoaktif bileşenlerden kaynaklandığı bildirilmiştir. Bu bildiri; zeytin ve zeytinyağında doğal olarak bulunan antioksidan özellikteki biyoaktif bileşikler ve bu bileşiklerin insanlar üzerindeki fizyolojik etkilerini içermektedir.

Anahtar Kelimeler:

Zeytin, zeytinyağı, biyoaktif bileşikler

Bioactive Compounds Naturally Present in Olive and Virgin Olive Oil and Their Physiological Effects (Turkish with English Abstract)

Foods in the Mediterranean diet have been investigated recently especially for their role in human nutrition and their strong physiological effects on human health. Olive and virgin olive oil are main components of the Mediterranean diet and they contain many useful compounds for human health. Most important of these compounds, which can also be called as bioactive compounds, are polyphenols, tocopherols, phospholipids, carotenoids, chlorophylls, sterols and squalen. A significant proportion of these compounds, which naturally exist in olive, can be found in olive oil extracted by psychical means. It has been stated in some studies that there is a lower incidence rate of coronary heart disease and some types of cancer among people in Mediterranean Countries where olive and olive oil consumption is high. Bioactive compounds which have antioxidant characteristic are put forward as main reasons for this lower incidence rate. In this study, antioxidant bioactive compounds which naturally exist in olive and olive oil and their effects on human are investigated.

Keywords:

olive, olive oil, bioactive compounds ,

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