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Ceviz (Juglans regia L.) Yaprağı ve Yeşil Kabuğu: Fonksiyonel Özellikleri, Sağlığa Yararları ve Gıdalarda Kullanım Potansiyeli

Year 2023, Volume: 21 Issue: 1, 90 - 100, 30.03.2023
https://doi.org/10.24323/akademik-gida.1274040

Abstract

Ceviz ağacı (Juglans regia L.), Juglandaceae familyasının iyi bilinen bir üyesi olup dünya çapında yaygın olarak yetiştirilmektedir. Antik çağlardan beri ceviz ağacının bazı kısımları geleneksel tıpta (venöz yetmezlik, hemoroit, hipoglisemi, ishal, astım, egzama, mide ağrısı, kanser ve mikrobiyal enfeksiyonlar gibi) çeşitli hastalıkların tedavisinde kullanılmaktadır. Ceviz yaprağı ve yeşil kabuğu; kimyasal bileşimi (protein, yağ, karbonhidrat, E vitamini ile Ca, K, Mg, Fe, Zn ve Mn gibi mineraller) ve biyoaktif içerikleri (fenolikler, flavonoitler, organik asitler, triterpenik asitler, terpenler, terpenoitler, tetralon türevleri, megastigman türevleri ve juglon) bakımından dikkat çeken, ucuz ve bol bulunan, atık durumundaki önemli tarımsal yan ürünlerdir. Katma değeri yüksek ürünlerin ve fonksiyonel gıdaların geliştirilmesinde kullanılabilecek özellikleri olan ceviz yaprağı ve yeşil kabuğu; antioksidan, antimikrobiyal, antifungal, anti-inflamatuar, antidiyabetik, antihelmintik, antidiyareik, antihistaminik, antiülser, antiastmatik, immünomodülatör, antifertilite, antikanser, sağlıklı yaşlanmayı sağlayıcı ve hepatoprotektif gibi özellikleriyle insan sağlığına yararlıdırlar. Bu derlemede, ceviz yaprağı ve yeşil kabuğunun fitokimyasal profilleri ve kimyasal özelliklerine dikkat çekilerek, sağlığa yararları ve gıdalarda fonksiyonel katkı ve/veya nutrasötik olarak kullanım potansiyelleri hakkında genel bilgiler verilmiştir.

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Walnut (Juglans regia L.) Leaves and Green Husks: Their Functional Properties, Health Benefits and Potential Use in Foods

Year 2023, Volume: 21 Issue: 1, 90 - 100, 30.03.2023
https://doi.org/10.24323/akademik-gida.1274040

Abstract

The walnut tree (Juglans regia L.) is a well-known member of the Juglandaceae family and is widely cultivated worldwide. Since ancient times, parts of the walnut tree have been used in traditional medicine for the treatment of various diseases (such as venous insufficiency, hemorrhoids, hypoglycemia, diarrhea, asthma, eczema, stomachache, cancer, and microbial infections). Walnut leaves and green husks are important agricultural by-products, which attract attention in terms of their chemical composition (such as protein, fat, carbohydrate, vitamin E and minerals including Ca, K, Mg, Fe, Zn and Mn) and bioactive contents (such as phenolics, flavonoids, organic acids, triterpenic acids, terpenes, terpenoids, tetralon derivatives, megastigman derivatives and juglone), and they are cheap and abundant while being in the form of waste. Walnut leaves and green husks, which have qualities that can be used in the development of high value-added products and functional foods, may provide benefits to human health with their various properties such as antioxidant, antimicrobial, antifungal, anti-inflammatory, antidiabetic, anthelmintic, antidiarrheic, antihistaminic, antiulcer, antiasthmatic, immunomodulator, antifertility, anticancer, anti-aging and hepatoprotective. In this review, general information is presented about their health benefits and potential as functional additives and/or nutraceutical in foods, by drawing attention to the phytochemical profiles and chemical properties of walnut leaves and green husks, which are agricultural wastes.

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There are 75 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review Papers
Authors

Mehmet Ali Salık 0000-0003-4727-9830

Songül Çakmakçı This is me 0000-0003-0334-5621

Publication Date March 30, 2023
Submission Date November 21, 2022
Published in Issue Year 2023 Volume: 21 Issue: 1

Cite

APA Salık, M. A., & Çakmakçı, S. (2023). Ceviz (Juglans regia L.) Yaprağı ve Yeşil Kabuğu: Fonksiyonel Özellikleri, Sağlığa Yararları ve Gıdalarda Kullanım Potansiyeli. Akademik Gıda, 21(1), 90-100. https://doi.org/10.24323/akademik-gida.1274040
AMA Salık MA, Çakmakçı S. Ceviz (Juglans regia L.) Yaprağı ve Yeşil Kabuğu: Fonksiyonel Özellikleri, Sağlığa Yararları ve Gıdalarda Kullanım Potansiyeli. Akademik Gıda. March 2023;21(1):90-100. doi:10.24323/akademik-gida.1274040
Chicago Salık, Mehmet Ali, and Songül Çakmakçı. “Ceviz (Juglans Regia L.) Yaprağı Ve Yeşil Kabuğu: Fonksiyonel Özellikleri, Sağlığa Yararları Ve Gıdalarda Kullanım Potansiyeli”. Akademik Gıda 21, no. 1 (March 2023): 90-100. https://doi.org/10.24323/akademik-gida.1274040.
EndNote Salık MA, Çakmakçı S (March 1, 2023) Ceviz (Juglans regia L.) Yaprağı ve Yeşil Kabuğu: Fonksiyonel Özellikleri, Sağlığa Yararları ve Gıdalarda Kullanım Potansiyeli. Akademik Gıda 21 1 90–100.
IEEE M. A. Salık and S. Çakmakçı, “Ceviz (Juglans regia L.) Yaprağı ve Yeşil Kabuğu: Fonksiyonel Özellikleri, Sağlığa Yararları ve Gıdalarda Kullanım Potansiyeli”, Akademik Gıda, vol. 21, no. 1, pp. 90–100, 2023, doi: 10.24323/akademik-gida.1274040.
ISNAD Salık, Mehmet Ali - Çakmakçı, Songül. “Ceviz (Juglans Regia L.) Yaprağı Ve Yeşil Kabuğu: Fonksiyonel Özellikleri, Sağlığa Yararları Ve Gıdalarda Kullanım Potansiyeli”. Akademik Gıda 21/1 (March 2023), 90-100. https://doi.org/10.24323/akademik-gida.1274040.
JAMA Salık MA, Çakmakçı S. Ceviz (Juglans regia L.) Yaprağı ve Yeşil Kabuğu: Fonksiyonel Özellikleri, Sağlığa Yararları ve Gıdalarda Kullanım Potansiyeli. Akademik Gıda. 2023;21:90–100.
MLA Salık, Mehmet Ali and Songül Çakmakçı. “Ceviz (Juglans Regia L.) Yaprağı Ve Yeşil Kabuğu: Fonksiyonel Özellikleri, Sağlığa Yararları Ve Gıdalarda Kullanım Potansiyeli”. Akademik Gıda, vol. 21, no. 1, 2023, pp. 90-100, doi:10.24323/akademik-gida.1274040.
Vancouver Salık MA, Çakmakçı S. Ceviz (Juglans regia L.) Yaprağı ve Yeşil Kabuğu: Fonksiyonel Özellikleri, Sağlığa Yararları ve Gıdalarda Kullanım Potansiyeli. Akademik Gıda. 2023;21(1):90-100.

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