Besin Hazırlama Ve Pişirme Yöntemlerinin İleri Glikasyon Son Ürünleri Üzerine Etkisi

Abstract

Besinlerin ısıl işlem görmeleri çeşitli yeni bileşiklerin oluşumuna yol açar. Bunlar heterosiklik aminler, akrilamid ve ileri glikasyon son ürünleri (İGSÜ'ler) gibi zararlı bileşiklerdir. İGSÜ'ler diyabet, kardiyovasküler hastalık ve artrit gibi birçok kronik hastalıkla ilişkilidir. İGSÜ’ler indirgen şekerler ile proteinlerin, lipitlerin veya nükleik asitlerin serbest amino grupları arasında oluşan reaksiyonlardan kaynaklanan geniş ve heterojen bir bileşik grubudur. Son yıllarda sağlıksız beslenme ve hareketsiz yaşam önemli derecede artmıştır. Bu durum, ekzojen İGSÜ alımının ve endojen olarak üretim miktarının artmasına yol açmaktadır. Literatür taraması olarak yapılan bu çalışmanın amacı İGSÜ’lerin sağlık üzerine olan olumsuz etkilerine karşı dikkat çekmek ve bireyleri sağlıklı besin hazırlama ve pişirme yöntemleri yönünden bilinçlendirmektir.

Keywords

• Besin hazırlama
• ileri glikasyon son ürünleri
• pişirme yöntemleri

The Effect Of Food Preparation And Cooking Methods On Advanced Glycation End Products

Abstract

Heat treatment of foods leads to the formation of various new compounds. They are harmful compounds such as heterocyclic amines, acrylamide and advanced glycation end products (İGSÜ). İGSÜs are associated with many chronic diseases such as diabetes, cardiovascular disease, and arthritis. İGSÜs are a large and heterogeneous group of compounds resulting from reactions between reducing sugars and free amino groups of proteins, lipids, or nucleic acids. In recent years, unhealthy nutrition and sedentary life has increased significantly. This leads to an increase in the production of exogenous İGSÜ and endogenous production. The aim of this study is to draw attention to the negative effects of İGSÜs on health and to inform individuals about healthy food preparation and cooking methods.

Keywords

• Food preparation
• advanced glycation end products
• cooking methods

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