Flavonoidler ve Sağlık Üzerine Etkileri

Abstract

Dünya üzerinde artan kronik hastalık oranları sağlıklı beslenme için çeşitli arayışları zorunlu kılmıştır. Bu bağlamda fonksiyonel gıda kavramı önem kazanmıştır. Fonksiyonel gıdalar vücudun temel beslenmenin ötesinde insan fizyolojisi ve metabolik fonksiyonları üzerinde ilave faydalar sağlayan, hastalıklardan korunmada ve daha sağlıklı bir yaşama ulaşmada etkinlik gösteren gıdalar veya gıda bileşenleridir. Polifenollerin fonksiyonel gıda bileşeni olarak kabul edilen ve sağlık etkileri in vitro çalışmalarla kanıtlanmıştır. Son yıllarda en çok araştırılan polifenollerin büyük bir kısmını flavonoidler oluşturmaktadır. Flavonoidler antioksidan, antimutajenik, antiproliferatif, antitümör, antiviral ve antienflamatuar özellikleriyle dikkat çekmektedir. Günümüzde 5000’in üzerinde flavonoid tanımlanmış olup meyve, sebze, hububat, çay, kırmızı şarap ve kakaoda bulunmaktadır. Bu çalışmanın amacı flavonoidlerin insan sağlığı üzerindeki etkilerine vurgu yapmak, özellikleri, yapısı, etki mekanizması, fonksiyonu ve kaynakları hakkında bilgi vermektir

Keywords

• Flavanoid,fonksiyonel gıda,polifenal

Flavonoids in food and their health benefits

Abstract

Increasing rates of chronic disease worldwide have necessitated various searches for healthy nutrition. In this context, the concept of functional food has gained importance. Functional foods are food or food ingredients that provide additional benefits to human physiology and metabolic functions beyond the basic nutrition of the body, which are effective in protecting against disease and achieving a healthier life. The health effects of polyphenols considered to be functional food components have been demonstrated in vitro studies. Most of the polyphenols investigated are flavonoids in recent years. Flavonoids are noted for their antioxidant, antimutagenic, antiproliferative, antitumor, antiviral and antiinflammatory properties. Today more than 5,000 flavonoids are defined, including fruits, vegetables, cereals, tea, red wine and cocoa. The aim of this study is to emphasize the effects of flavonoids on human health, to give information about its properties, structure, mechanism of action, function and resources.

Keywords

• Flavanoids,functionel food,polifenols

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