Armutcu F, Mehmet Namuslu, Ramazan Yüksel, Mehmet Kaya

7113

Zeytinyağı ve Sağlık: Biyoaktif Bileşenleri, Antioksidan Özellikleri ve Klinik Etkileri

Akdeniz ülkeleri, kardiyovasküler hastalık ve kanser bakımından diğer Avrupa ülkelerinden daha düşük ölüm oranlarına sahiptir. Akdeniz diyetinde diyet yağının temel kaynağını oluşturan zeytinyağının düzenli tüketiminin, insan sağlığı üzerine çeşitli yararlı etkileri olduğu düşünülmektedir. Zeytinyağı tüketimine atfedilen biyolojik özellikler kısmen onun fenolik bileşenleriyle ilişkili olup aslında zeytinyağı fenoliklerinin doğrudan veya dolaylı antioksidan etkileriyle, oleik asit ve skualen gibi diğer bileşenlerine bağlıdır. Zeytinyağında tespit edilen ve miktarı bilinen temel fenolik bileşikler, tümü antioksidan özelliklere sahip; basit fenoller (hidroksitirozol, tirozol), sekoiridoidler (oleuropein) ve lignanlar şeklinde üç grupta yer alır. Bu maddelerden son iki sınıf en yoğun doğal zeytinyağı fenollerini içerir. Geleneksel Akdeniz topluluklarında görüldüğü gibi uygun şekilde tüketildiği zaman ekstra sızma zeytinyağının yararlı olduğu teyit edilmiştir. Pek çok kanıt; Akdeniz diyetinin sağlık etkilerinde zeytinyağı ve bileşenlerinin önemli ölçüde katkısı olduğunu göstermekle birlikte, bu etkilerin tedaviden daha çok önleyici yönde olduğunu göstermektedir. Bu makale zeytinyağı fenolikleri ve diğer biyoaktif bileşenlerinin potansiyel yararlı etkilerini destekleyen kanıtları özetlemektedir
Anahtar Kelimeler:

Zeytinyağı, Biyolojik etkinliği, Antioksidanlar, Tedavi

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Mediterranean countries have lower rates of mortality from cardiovascular disease and cancer than other European countries. Olive oil is the major source of dietary fat in the Mediterranean diet, and its regular consumption is thought to have various beneficial effects on human health. The biological features ascribed to olive oil consumption are associated in part to its phenolics constituents, and mainly linked to the direct or indirect antioxidant activity of olive oil phenolics and other components such as oleic acid and squalene. The major phenolic compounds identified and quantified in olive oil belong to three groups which all of them have potent antioxidant properties; (oleuropein) and the lignans. Among these substances the last two classes include the most concentrate phenols of virgin olive oil. As observed in traditional Mediterranean populations, it has been confirmed that extra virgin olive oil is beneficial when consumed properly. Many evidence indicates, however, that olive oil and its components contribute significantly to the health benefits of the Mediterranean diet, with more of an effect on prevention than treatment. This paper summarizes the evidence supporting the potentially beneficial effects of olive oil phenolics and other bioactive components
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KONURALP TIP DERGİSİ-Cover
  • ISSN: 1309-3878
  • Yayın Aralığı: Yılda 3 Sayı
  • Başlangıç: 2009
  • Yayıncı: Düzce Üniversitesi Tıp Fakültesi Aile Hekimliği AD adına Yrd.Doç.Dr.Cemil Işık Sönmez
Arşiv
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Zeytinyağı ve Sağlık: Biyoaktif Bileşenleri, Antioksidan Özellikleri ve Klinik Etkileri

Armutcu F, Mehmet Namuslu, Ramazan Yüksel, Mehmet Kaya