FONKSİYONEL BESİNLERİN OKSİDATİF STRES ÜZERİNE ETKİLERİ

Year 2025, Volume: 5 Issue: 12

Ayşenur Emirhüseyinoğlu , Zeynep Koç Özerson , Müveddet Emel Alphan

https://doi.org/10.54270/atljm.2025.75

Abstract

Fonksiyonel besinler, sağlık üzerinde olumlu etkiler sağlayabilecek biyoaktif bileşenler içeren gıdalar olarak tanımlanır. Japonya'da 1980'lerde ortaya çıkan bu kavram, dünya genelinde giderek yaygınlaşmıştır. Fonksiyonel besinler, temel besin öğelerinin ötesinde sağlık ve refahı iyileştirme ve hastalık riskini azaltma potansiyeline sahiptir. Bu besinlerin antioksidan etkileri, oksidatif stresle mücadelede önemli bir rol oynar. Oksidatif stres, reaktif oksijen türleri ve reaktif nitrojen türleri oluşumu ile organizmanın antioksidatif koruma sistemleri arasındaki dengenin bozulması sonucu ortaya çıkar ve birçok hastalığın patogenezine katkıda bulunur.
Fonksiyonel besinler, bu dengenin korunmasında yardımcı olabilir. Örneğin, yeşil çay, polifenoller açısından zengin olup, antioksidan etki göstererek oksidatif stresi azaltabilir. Benzer şekilde, kahve de biyoaktif bileşenler içerir ve nükleer faktör eritroid 2 yolaklarını aktive ederek hücresel koruyucu proteinlerin üretimini teşvik edebilir. Ancak bu etkiler, kanser hücrelerinde istenmeyen sonuçlara yol açabilir. Sonuç olarak, fonksiyonel besinlerin sağlıklı bireylerde oksidatif stresin azaltılmasında ve genel sağlık durumunun iyileştirilmesinde önemli bir rol oynayabileceği görülmektedir.

Keywords

FONKSİYONEL BESİN, OKSİDATİF STRES, BESLENME, ANTİOKSİDAN

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